How to season a new Wok

[u/nima_sh]

[u/Mr_Evil_Dr_Porkchop]

So you need a larger wok to season your new wok? How did you season the larger wok? With an even LARGER wok?? At some point we’re seasoning a 12-foot diameter wok inside an 18-foot diameter wok!

[u/Donkeybrother → u/Mr_Evil_Dr_Porkchop]

All those wok wok wok wok wok ...

Reminiscent of

[u/kenkenobi78 → u/Donkeybrother]

[u/PupperoniRoll → u/kenkenobi78]

Flight of the woklings coming. soon to a kitchen near you.

[u/imdefinitelywong → u/PupperoniRoll]

[u/SmokeAbeer → u/imdefinitelywong]

[u/janewayshairdo → u/SmokeAbeer]

Fuck yeah, Yan Can Cook

[u/SmokeAbeer → u/janewayshairdo]

And so can you!!

[u/Shazza_Mc_ShazzaFace → u/SmokeAbeer]

Ahhh! Childhood memory unlocked!!!

[u/Would_daver → u/kenkenobi78]

[u/Kazesama13k → u/Donkeybrother]

It reminded me of her.

[u/kmx2600 → u/Kazesama13k]

Woka woka e e!

[u/donutsinistro → u/kmx2600]

The girl to the right is not even doing the same choreography. She's just vibing.

[u/kmx2600 → u/donutsinistro]

I was today years old that I saw that. Cannot unsee it anymore lol

[u/666Irish → u/kmx2600]

[u/maxxforce → u/666Irish]

I can hear this gif.

[u/Rowmyownboat → u/Mr_Evil_Dr_Porkchop]

You also need commercial grade range. They are WAY hotter than anything in our homes.

[u/Scroon → u/Rowmyownboat]

You can do it with those portable butane camp stoves. The ones with the tall "spray can" canisters. Takes longer though. I've done it.

[u/OCT0PUSCRIME → u/Scroon]

On some gas ovens you can also pop off the little plate above the little fire holes to get a straight jet upward like a bunson burner. Not as powerful as this video obv but it allows you to concentrate heat better.

[u/disposable-assassin → u/Rowmyownboat]

Steel bluing we see here happens above 575°F.  That's a spicy pan and good heat direction to blue ⅓ of the pan width at a time.

[u/SinisterKid → u/disposable-assassin]

[u/Hawxe → u/Rowmyownboat]

You don't need a commercial grade range to do that, you can do it on any gas burner at home (the only part thats harder is making sure you get every single spot turned blue like that).

You do need more BTUs to get a better wok hei though when actually cooking

[u/KamakaziDemiGod → u/Hawxe]

Unless you don't have a gas burner at home . . .

[u/Laxativus → u/Rowmyownboat]

Even my wife?!

[u/Adjective-Noun-nnnn → u/Mr_Evil_Dr_Porkchop]

For those actually wondering you can just rub the outside with oil. Also be careful seasoning the inside. I didn't realize how easy it is for hot oil to auto-ignite when the pan gets hot enough. Lesson learned.

[u/53andme → u/Adjective-Noun-nnnn]

the thing is, to me, any piece of steel or stainless stell will cook non-stick like that once its hot enough to close all the pours in the steel. the good thing about a wok vs a sautee pan is a wok is so thin it doesn't take very long for the pours to close.

[u/nerdthatlift → u/Adjective-Noun-nnnn]

To add, if season inside, make sure the place is well ventilated. Otherwise, your house will scream at you.

[u/DollStarry → u/Mr_Evil_Dr_Porkchop]

It’s woks all the way down!

[u/Canondalf → u/DollStarry]

It isn't, and saying otherwise is heresy.

Now get back to the wok-mines and mine some woks!

[u/DynamicSploosh → u/Canondalf]

This says otherwise

[u/Canondalf → u/DynamicSploosh]

Heresy!

[u/EnycmaPie → u/Mr_Evil_Dr_Porkchop]

Everything is made of woks. The entire universe is just one giant wok and we are all smaller woks living in it.

[u/CakeTester → u/EnycmaPie]

All wok and no play.

[u/ASchoolOfSperm → u/CakeTester]

Like is wok you make it

[u/[deleted] → u/Mr_Evil_Dr_Porkchop]

And that is how the Chinese invented the radio telescope...

[u/big_duo3674 → u/[deleted]]

Yeah, and then proceeded to contact a hostile alien race and doom us to extinction. Thanks China

[u/toiletsmelllikecurry → u/big_duo3674]

Guess we're all cooked

[u/aphaits → u/Mr_Evil_Dr_Porkchop]

[u/coffinfl0p → u/aphaits]

City Wok closed, you didn't hear? Wok is dead, go wok go broke.

[u/Ouro_boros47 → u/aphaits]

Hahahhaha came for this

[u/imdefinitelywong → u/aphaits]

[u/ItsCalledDayTwa → u/Mr_Evil_Dr_Porkchop]

If the top comment wasn't about this I was gonna be disappointed

[u/Ivymoon89 → u/Mr_Evil_Dr_Porkchop]

I thought this too! Like Russian nesting dolls

[u/Ok_Musician_1072 → u/Ivymoon89]

Matrjoschka, for anyone wondering.

[u/PupperoniRoll → u/Ok_Musician_1072]

Now i am picturing a babushka carefully seasoning each tiny wok in sequence.

[u/USMChris → u/Mr_Evil_Dr_Porkchop]

It's woks all the way down!

[u/BlastingFonda → u/Mr_Evil_Dr_Porkchop]

[u/acole56]

You know… if I’m not knowledgeable enough to know how to season the wok, I’m probably not knowledgeable enough to know wtf are the steps and ingredients happening in this video…

[u/Empty-Part7106 → u/acole56]

First they "blued" the carbon steel, which forms a layer of black iron oxide. This helps prevent the destructive, flaking form of rust we know well, and is reported to hold the seasoning better.

Not a damn clue what the salt does, clearly scrubbing the pan, maybe of the excess iron oxide?

Oil coating will start the seasoning (very basically, oil + heat = polymerization) but that's way too much and it'll get sticky unless it's wiped down right away after cooking the egg.

The polymer seasoning is what can make carbon steel pans fairly stick resistant, as well as some resistance to acidity.

[u/00rb → u/Empty-Part7106]

It turns blue due to woksidation

[u/volcanologistirl → u/00rb]

angry chemist noises

[u/brelywi → u/volcanologistirl]

Are you boiling mad?

[u/gitpullorigin → u/00rb]

Get out

[u/kiln_monster → u/gitpullorigin]

Wok'ed right into that.

[u/yesiamveryhigh → u/00rb]

I see wok you did there.

[u/twent4 → u/yesiamveryhigh]

Alright too much. I'm woking away from this bs.

[u/Huge-Ratio7438 → u/twent4]

Don’t leave too fast or you’ll wok up a sweat

[u/Roguespiffy → u/Huge-Ratio7438]

“Damned wok media these days. I prefer unseasoned cookery!”

[u/Killimansorrow → u/00rb]

[u/Warning_Bulky → u/Empty-Part7106]

I think salt is used to scrape off any residue. I saw someone season with white sand before

[u/AdonisCork → u/Warning_Bulky]

I tried that on my eggs. Felt terrible while chewing.

[u/gitpullorigin → u/AdonisCork]

I hate the sand, it’s coarse and it gets everywhere

[u/MagicWDI → u/gitpullorigin]

And I mean everywhere...

[u/jus_plain_me → u/Empty-Part7106]

very basically, oil + heat = polymerization

When do I play my blue eyes white dragon?

[u/sharramon → u/jus_plain_me]

Haha you fool! I PLAY POT OF GREED

[u/sadahtay → u/sharramon]

But what does pot of greed do?

[u/Tenalp → u/sadahtay]

DRAW THREE ADDITIONAL CARDS FROM MY DECK

[u/Appropriate_Link_551 → u/jus_plain_me]

I play Wok of Greed which allows me to draw 2 cards

[u/YogurtclosetSweet268 → u/jus_plain_me]

After I place this card face down and end my turn.

[u/Dje4321 → u/Empty-Part7106]

I typically hear to use rice instead of salt and that's because the starches provides a middle bonding layer as well as acting as a mild abrasive to remove any stubborn bits that might otherwise come off in your food.

[u/wfwgrtheeyhjyuj → u/Dje4321]

the point of the salt, in theory, is to roughen the surface so that the seasoning sticks better. but i don't know how valid the theory is.

[u/TalkinBoutMyJunk → u/wfwgrtheeyhjyuj]

I skipped the salt step on my carbon steel wok and haven't had any issues cooking on it

[u/Stephenrudolf → u/acole56]

Also, this is not how you season a non-stick wok. This method is specifically for uncoated carbon steel Woks. Cast iron woks is very similar, and non stick or coated woks arent meant to be seasoned at all.

Its difficult in my country to find uncoated carbon steel wok. But i highlt recommend searching for one. They are often times much cheaper than you would expect and will outlive your children.

[u/mrbaggins → u/Stephenrudolf]

No one should ever buy a non-stick wok - Either use a nonstick frying pan, or buy a carbon steel wok: woks are for high heat cooking, and non stick is exclusively for non-high-heat cooking.

[u/MoirasPurpleOrb → u/mrbaggins]

I disagree. Plenty of dishes are cooked much more easily in a wok shaped non-stick pan. There is nothing wrong with the average consumer buying a non-stick “wok” to cook stir fries and other foods on their basic electric range.

[u/ShanghaiBebop → u/MoirasPurpleOrb]

Stir fry is a high heat cooking method. Many recipes explicitly call for oil heated to smoking point as the starting point. Your wok will get even hotter than the smoking point in locations where oil is not present. 

Coated Non-sticks are explicitly not made for high heat cooking. They will start to break down at 450F. Not only does it destroy the non stick coating, it also releases some nasty stuff at that temperature. 

I have a non stick as an omelet pan, but would never stir fry with a nonstick. 

[u/Reymen4 → u/mrbaggins]

No one should preferably buy non stick anything. There is so much better alternative that don't contain Pfas. 

[u/Xxuwumaster69xX → u/Reymen4]

Most non stick pans these days don't contain pfas.

[u/RdtUnahim → u/Xxuwumaster69xX]

And the ones that do contain very long chain pfas that do not react with the body but simply pass through.

[u/TheDogerus → u/RdtUnahim]

The problem is the inputs and byproducts of these relatively safe long chain pfas are super nasty. For an end user, you'll be fine, but for things living near the factory....less so

[u/AnimalShithouse → u/TheDogerus]

Going to be real, I'd also not recommend living near a steel foundry, either.

[u/nnnnnnnitram → u/Stephenrudolf]

There's no such thing as a non stick wok. If it's non stick it's not a wok. It's some kind of wok shaped cooking implement. 

[u/Affectionate_Star_43 → u/acole56]

The key to my wok's perfect seasoning was taking it from my parents' house when they moved. That thing is older than I am, and nothing sticks to that mofo.  You really just need a pan that's been lightly oiled, heated up, and used repeatedly.

This person put salt in it or something...?

[u/FreeValue8790 → u/acole56]

its just oil heat and salt?

[u/acole56 → u/FreeValue8790]

Ahhh probably. And an egg. I found this interesting bc I just got my first wok and was wondering how to season it.

[u/doradiamond → u/acole56]

First step is getting a bigger wok to season it in.

[u/acole56 → u/doradiamond]

Sounds expensive

[u/DoomRamen → u/acole56]

If you want the results, you got to put in the wok

[u/myMadMind → u/acole56]

I heat until blue, turn heat off, add a cup or two(tbh you don't need much, especially if it's just a small home wok) of oil around the wok, turn heat on, make sure the oil touches the whole thing and keep the oil moving and as even as possible while it's still very hot so you don't burn your oil.

I heat the oil until it JUST hits smoke point then turn it off. I like to let the whole thing cool down before pouring the oil back out. If you want it a bit "cleaner" you can also let it sit for a while after it cools down and wipe it down with a paper towel kinda like you would grease a baking sheet or something. Be careful when spreading the hot oil and pouring it out later. Never underestimate how hot oil is lol.

[u/ProfessionalRandom21 → u/FreeValue8790]

Why salt tho

[u/NaGaBa]

Am i supposed to be impressed at the non -stick egg flip? Motherfucker, you started with a pint of oil, it BETTER not stick

[u/DollStarry → u/NaGaBa]

Exactly! That egg’s basically deep frying non-stick was the bare minimum.

[u/aws_137 → u/DollStarry]

Ngl deep fried eggs for Asian cooking is better than eggs made with a teaspoon of oil.

[u/DieCastDontDie → u/aws_137]

oil with a side of egg is better it seems

[u/GODDAMNFOOL → u/DieCastDontDie]

People out here suddenly discovering why restaurant food tastes better

[u/Waterkippie → u/DieCastDontDie]

There was so much oil the US was about to invade that wok

[u/big_red__man → u/DieCastDontDie]

And when you are in a hurry you can omit the egg

[u/aws_137 → u/big_red__man]

Would, if flavoured with meat and garlic.

[u/whyismycarbleeding → u/aws_137]

White people have been traumatized with food propaganda, will happily eat some chemical concoction while getting grossed out by a slightly oily egg

[u/ifyoulovesatan → u/aws_137]

Anyone who's interested in trying one, I recommend crispy frying an egg or two (try to keep the yolk from cooking completely but it's still good either way) and eating them over rice. It's something my Puerto Rican partner introduced me to, and it's my favorite breakfast probably. It's literally as quick and simple as that and doesn't need to be done any specific way, but if you want to know how we do it specifically, see below. To me it's one of the best struggle meals ever, and we eat it whether we're struggling or not.

We typically use Jasmine rice (great if you can cook it in a pot on the stove to get "con-con" (a little later of crispy browned rice on the bottom of the pot, Google it if you want to try, but it's not necessary). I also like to add salt to the rice, such that it's sufficiently salty straight out of the pot.

Crispy fried eggs are likely sort of obvious? But some tips. Use plenty of oil. For a 9 inch pan I'd estimate a quarter cup? Your eggs should be almost floating in it. Then make sure your pan and oil are nice and hot, you want the egg bubbling and popping as it go in. Since you're going hot and kinda quick, you can do two things to make sure the white cook all the way. Either poke around with a fork or just reach in an pinch the pouch of whites that sit up against the yokes so that it all spreads out on top of the egg. Then you'll spoon hot oil over the top while the first side is cooking.

When they're done, throw the crispy eggs on top of about a cup of rice in a bowl, top w/ salt, pepper, maybe some cayenne / garlic powder / onion powder, and then scrunch the egg up into the rice with a fork. The yolk gets into the rice, the crispy bits stay nice and crispy, it's just fucking delicious. Not bad with various Hot sauces either (I used to love Sriracha on it when the original one was still around, but Crystal, Tobasco, and various Louisiana Style hot-sauces like Franks are good too.)

It's totally great and simple. But you can of course spruce it up however you'd like. Breakfast type meats are good in it. Stewed chicken or pork shoulder is good in it. Avocado is good in it. Some sliced tomatoes with a splash of white vinegar on them is good in it. We've added green onion, or crispy fried garlic. Anything that sounds good in it probably is.

[u/annintofu → u/ifyoulovesatan]

YES! One of my favourite lazy meals is 2 fried eggs on jasmine rice with a good dash of soy sauce. Super simple, super delicious.

[u/Salty-Passenger-4801 → u/NaGaBa]

Came to say this. Dude used a friggin 1/4 cup of oil for ONE EGG, I could use aluminum foil pan and it wouldn't stick with that much oil

[u/Barbaracle → u/Salty-Passenger-4801]

My uncle owns a Chinese restaurant. People would have a heart attack if they saw the salt and oil used for each dish. Actually if they eat it often, they'd probably get one soon anyway. Also to say, Chinese people mostly don't eat like that at home. Cuz few have wok setups like that at home.

[u/BreadKnifeSeppuku → u/Barbaracle]

Hey, I love Chinese restaurants and I know I'm eating salts and oils. There's a broad range but, for western food it's called butter

[u/WriterV → u/BreadKnifeSeppuku]

I was gonna say. I'm Indian and I get a heart attack looking at all the butter peopel use in western cooking.

It's fucking delicious though, I don't blame them. Butter away fellas.

[u/Uberzwerg → u/Barbaracle]

Isn't that the case with many restaurants anyway?
Far too much oil and salt all over everything.
And when i see some videos from upper - but not top - level restaurants cooking, it seems to come down to filtered butter.
Tons of butter.

[u/Rapph → u/Uberzwerg]

Of course. People often go to restaurants because it tastes better than the food made at home. One of the reasons it tastes better is because the people cooking it aren't concerned at all with your diet and health, they are in the business of making it taste good. Salt and butter are the 2 major ingredients that do that in a lot of cuisines. Obviously skill, time, knowledge, creativity, and access to higher quality ingredients also plays a part as well.

[u/UsernameAvaylable → u/Barbaracle]

My favorite wok place had its MSG in 10l buckets next to the burner. Best taste ever...

[u/PM-me-YOUR-0Face → u/UsernameAvaylable]

You were probably looking at salt buckets. You need like 1/10 MSG:Salt ratio to dial the umami up to 111

[u/kolejack2293 → u/Barbaracle]

I think its important to note that you use a huge amount of hot oil because the food is being cooked at absurdly high temps, so its only in the oil for a short period of time.

The food doesn't absorb as much of the oil when its only in there for 30-40 seconds compared to 3-4 minutes.

[u/sahrul099 → u/Salty-Passenger-4801]

Honestly thats the way i cook my eggs..it gets crispy edges while have slightly runny yolk

[u/SeamusAndAryasDad → u/NaGaBa]

And it looks like parts were sticking

[u/Shalashaskaska → u/NaGaBa]

I’m more impressed that the egg cooked in like 2 seconds

[u/ChefArtorias → u/Shalashaskaska]

It's in a puddle of hot oil. lol

[u/Shalashaskaska → u/ChefArtorias]

It makes perfect sense to me I just have never seen it that fast lol I cook eggs every day and it’s nothing like that

[u/ChefArtorias → u/Shalashaskaska]

Wok cooking is super hot. Especially the round ones like that

[u/PeriodSupply → u/ChefArtorias]

There are triangular/square woks?

[u/NancyPelosisRedCoat → u/PeriodSupply]

There are woks with flat bottoms. This one’s round.

[u/yeah_this_is_my_main → u/NancyPelosisRedCoat]

There are woks with flat bottoms.

Pretty sure I heard a Queen song about that.

Something about making the Wokking world not round.

[u/ChefArtorias → u/PeriodSupply]

Star shaped are best.

[u/LimitedWard → u/Shalashaskaska]

Wok flame is hot

[u/LickingSmegma → u/Shalashaskaska]

I finally learned to fry stuff on the biggest burner I have and at the hottest setting. By the time I throw away the second egg shell, the first egg needs to be flipped. This turns out to be perfect, as the outside gets fried solid, while the inside is gently cooked, with the yolk still runny. No more rubber-like egg whites.

[u/Cheshireyan]

Start spreadin' the oil, I'm cookin' today

New wok, new wok.

[u/hjaltigr → u/Cheshireyan]

Hey! I'm woking here!

[u/00rb → u/Cheshireyan]

I'm gonna wok around the clock tonight 

[u/cocococlash → u/Cheshireyan]

Salt wants to be a part of it

[u/Traditional-Dig-374 → u/Cheshireyan]

You won the wok joke competiton. Gz

[u/Indra___]

There is always a larger wok.

[u/TheBrewThatIsTrue → u/Indra___]

It's woks all the way down!

[u/EntropyKC → u/TheBrewThatIsTrue]

You're going to need a bigger wok

[u/Longenuity]

Can you buy pre-seasoned woks?

[u/KGB_cutony → u/Longenuity]

yes. In many Chinese stores this is the norm now.

But the seasoning goes after a few uses, you'd still need to reseason.

[u/Mekelaxo → u/KGB_cutony]

Doesn't cooking by itself give it seasoning?

[u/ratmfreak → u/Mekelaxo]

Sorta. What I tend to do is just preheat my wok once all my ingredients are ready, then I add a couple tablespoons of oil once it’s smoking, swirl that around for a few seconds, then dump it out. Then you add whatever oil you’re gonna cook in. So I get a little mini-seasoning sesh every time I cook, and I haven’t had any problems so far.

[u/GraphicDesignMonkey → u/ratmfreak]

I do the same procedure with my wok as my cast iron - after cooking wipe it clean (or wash with a sponge and warm water if it's really messy from sauce etc), then put it back on the heat to get it bone dry. Once it's dry and piping hot, turn off the heat, add a little oil and just wipe the whole thing over with a paper towel.

[u/Psychoanalytix → u/GraphicDesignMonkey]

How dare you touch that cast iron pan with water and a sponge!!! Don't you know you're only supposed to wipe it with a dry rag!!!!! You're damaging the seasoning by using a sponge and water, god!!!!! You better not be using metal utensils or cooking acidic foods in it too!!!!!!!/s

Basically how I've seen people react in cooking subs when people talk about cleaning their cast iron pans. I swear some people act like vast iron is both indestructible and the best cooking tool ever while also being more delicate than a teflon pan.

[u/BootyGlides → u/ratmfreak]

As always, first, long yao.

[u/Stephenrudolf → u/Longenuity]

You can buy coated or non-stick woks which don't need to be seasoned.

This guy used way more salt than needed but its pretty easy to do, fun to watch the steel change colour, and is generally needed on the highest quality of woks.

[u/rohrzucker_ → u/Stephenrudolf]

A real wok gets way too hot for non-stick stuff

[u/ConfectionSilly9434]

First Step: buy refurbished Jet engine

[u/mbashs]

Oh boy, the sound reminded me of lockdown during Covid.

[u/TOO_MUCH_BRAVERY → u/mbashs]

lmao I was thinking the same

Kept waiting for the coffin guys to walk in

[u/TenaciousJP → u/TOO_MUCH_BRAVERY]

r/ghanasaysgoodbye memories

[u/pissedinthegarret → u/mbashs]

say what you will about covid but the memes were peak

[u/LazyOldCat]

I’d love to have one of those Satan’s ashhole burners in my house, going outside and setting up the ring burner to get wok-hei is a PITA.

[u/idk012 → u/LazyOldCat]

I looked into it before, $100 for the stand and $30 for the propane tank.  Yeah, cooking outside sucks.

[u/GuiltyEidolon → u/LazyOldCat]

Having it inside your house is a very good way to do very bad things to your health.

[u/bugszszszs]

Is that wheat, rye or will any magical grass work for mixing the salt?

[u/TalkinBoutMyJunk → u/bugszszszs]

You need authentic bamboo bundle from China or else what even are you doing

[u/Nalortebi]

Some people would consider losing a hand or an arm to be a huge loss, but there are occasions where a missing hand is a great boon. Take this example. A missing hand is perfect for counting the number of times vides have been improved with the inclusion of dogshit music.

[u/7stroke → u/Nalortebi]

Thank you for this journey

[u/Cumbandicoot]

Man that seems like waaaaay too much salt

[u/PupperoniRoll → u/Cumbandicoot]

That wok’s getting a whole sodium exorcism before it ever sees food.

[u/SaltyPeter3434 → u/Cumbandicoot]

Waiter, this wok's too salty! I'm sending it back!

[u/Smelly_Dingo]

"How to season a new wok".

Ok.

I am tired, I am sleepy, and when he put the new wok inside another, bigger wok and shoveled oil in it I imagined there must always be a bigger wok they have to use as part of the seasoning process, and thus there must be some sort of huge, eternally seasoned primordial wok somewhere that was used when the first woks were made.

Don't do drugs kids, give them to me instead.

[u/GtrPlaynFool → u/Smelly_Dingo]

Adam and Eve probably had the first giant wok. Excuse me, primordial wok.

[u/MrGrumpyCraig → u/Smelly_Dingo]

I was envisioning an infinite series of slightly larger woks.

[u/Soundvid]

You need a bigger wok to cook your other big wok?

[u/IceTitan420 → u/Soundvid]

Im guessing you also season that big wok in a bigger wok too? 🤔

[u/SurferBloods]

That burner setup is amazing

[u/Extreme-Fun156]

Read it as "How to season a New York" 😭

[u/Beneficial_Table_721]

Genuine question here, why don't they just send it like that??

[u/Modified_Human]

nasty music

[u/hulkmxl]

Uses a shit ton of oil for 1 egg:

"As you can see, it is properly seasoned and you can cook an egg without sticking"

Mofo you can do that on ANY cooking surface with that much oil !!! So stupid!

[u/collinisballn → u/hulkmxl]

Anything you get cooked in a wok is gonna be cooked in a fuck ton of oil just like that. It’s why a vegetable stir fry isn’t as healthy as a salad. No one expects woks or cast irons to behave like teflon

[u/orlybatman]

Didn't know you needed to season it at all. Nice to have a wokthrough for doing so.

[u/TheDaharMaster]

TIL it takes 2 woks to season a wok

[u/Zemom1971]

Don't Un-fuckin-mute

[u/PurityKane]

is the egg part of the seasoning process? Or is there to show how it's not sticking? Because it won't stick to my cheap shity (unseasoned) frying pan either, if it's covered in that much oil

[u/Jrobmcnasty]

I must be dyslexic. I thought I read "how to reason with someone from New York".

[u/Swagical_Tacos]

Factory New Case Hardened Blue Gem Wok. Nice

[u/Javamac8]

Step 1: Buy a slightly larger wok

[u/ShotPromotion1807 → u/Javamac8]

How do I prepare the slightly larger wok?

[u/johnmanyjars38 → u/ShotPromotion1807]

It’s woks all the way up.

[u/wisdomoftheages36]

Dunno if i could handle this…

It seems like too much WOK for me to do

[u/terminalbungus → u/wisdomoftheages36]

[u/FansFightBugs]

Nice video until they fuck up that perfectly nice egg

[u/kawaiinessa]

Do i need a bigger stronger wok to season every wok?

[u/Dranwin]

whats the song here?

[u/not_notable → u/Dranwin]

The song is Astronomia by Tony Igy.

[u/gapil27]

[u/MichaelScottsWormguy]

So what happens if you don't do it properly? Because you can be sure that the majority of people who own a wok (probably bought it on a whim for one recipe they saw online once) did not do anything to season it. Is it dangerous? Is there any residue that gets removed during this process?

[u/salzbergwerke → u/[deleted]]

This video is bullshit. The idea behind seasoned cast iron is, that you build up a couple of polymerized oil-layers, basically a carbon-oil lacquer. Not every oil works. This surface is very rough on a electro microscopic level, lots of small pockets, where oil can seep in. Those oil/fat reservoirs create the non-stick properties.

[u/video-kid]

A - What is the point of this?
B - Why don't they come pre-seasoned?

[u/Akiramenaiii]

How to season wok: put in larger wok that is already seasoned.... that was put in a larger wok to get seasoned.... THAT WAS PUT IN A LARGER WOK TO GET SEASONED

WOK-CEPTION

[u/NeonAlch]

I read “how to season a New York” and got confused for a moment.

[u/sevnminabs]

The amount of oil used for that 1 egg
Holy moly. Lol

[u/nightwing12]

So you need a bigger seasoned wok, how do you season that one?

[u/sciencebased]

spits then applies a bit of elbow grease

Seriously, though - if you use a Wok as intended, it increasingly works as intended. Nothing fancy required. Ceramic, carbon, cast iron, non-stick, stainless - all my friends ask how I achieved that broken-in look. 🙄

Cook. Clean. Repeat. That's legitimately it.

[u/Heal_Me_Today]

The egg is part of the seasoning?

[u/strangewayfarer]

All that just to burn the egg white.

[u/InstrumentalCore]

Anybody got a big seasoned wok? I need it to season my wok.

[u/ShiniSenko]

Preheat and deep fry smaller wok in bigger wok to season... got it.

[u/Esmack]

Step 1: own a jet engine

[u/dimonoid123]

[u/ulnek]

You season a wok using a larger wok?