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Jason. Your recipe is spot on, especially for us home cooks who want to make delicious dishes that don't have jet fire 🔥 coming out of their cook top

Would it be an option to put it in oven?

You should have let the first egg cook a bit longer before trying to move it.

You had your pans too hot.

Best recipe by far!

That is just a thicker carbon steel wok, that is why it is more heavy. You shouldn't make claims that it is wrought iron when you don't know. It could be said that the wok was been wrought by hammering but that is totally different.

what does blueing the cast iron do?

or duh, use a wok ring

Chicken? Chicken? She doesn't deserve to eat!😂 Blasphemy! Your popo is so much like mine.🥰 Also, is that 30 mins or 3 hours cooking time?

Why do you need a high-end wok for two people? Waste of money!

The same one is being sold on amazon for double the price Im glad i found this video

Mine had developed brown streaks also from the water drops after i washe and it imprinted on it. Not a big deal i guess maybe needs more burning and more cooking but it's smooth no residue that you could feel on contact. It's dark blue 🌑 with dark brown streaks.

She reminds me of my mother. thank

Congratulations, is there a list of ingredients ? Thanks

Superb👌👌👌👌👌

Omg!! That is Delightful🍤🫛🍄‍🟫

Just put (wooden kitchen design) in the subject line so I'll recognize the email as from you.

What about the shitake?

Jason Some have recommended using the oven cleaning cycle to remove preseasoning from Lodge skillets. Do you think that the higher temperature of the oven cleaning cycle will also blue the skillet? Thanks for any help Robert

1:08 lol, that's way too much oil for 1st phase of seasoning process!

Could you share me GoPro setup and setting

Wok the pho? Is that blush and lipstick? 😂

Ironically, experienced chinese cooks prefer thinner, lighter, therefore lower cost woks. That is when you have high BTU stoves that can give instant heat transfer.

My husband used an angle grinder on our cast iron and now it is as smooth as glass!

I bought a new, and fairly cheap wok from Toronto's gift to all cooks seeking tools, be they chefs or restaurant grunts or home cooks: Tap Phong Trading Co. So far so good with your method. One seasoning looks ok, visible flaws are due to the wok's uneven polishing. Smooth and uniform surface so far. I have learned a fair bit from your ideas! I maybe did not wash enough, as bluing step produced a fair bit of carbon on the backside? Although that was maybe because my bluing step put the backside towards flame for the most part? No carbon on the inner surface...not sure Anyways, I like it all. I'll try a few more coats and see what's what.

I cooked for my father today, thanks man.

Love love love this. Thank you for sharing!!!

I wish I would have seen this video first! 😭! Some other dude said to use sesame oil and heat up on stove top.

what temp you blue at and what youi use to season and how many times?

부엌 설명만 하면 되지 말이넘 많아

Great job but they should be selling factory seasoned woks !

I always sand my new cast iron, something I could never imagine doing in the past. Hand sand it with 80 grit sand paper, then 150 grit. Then 4-5 seasoning sessions in the oven with avocado oil at 530 degrees for 2 hours. They come out incredibly smooth and non stick

Please help me. I want a wok. I am in Kuwait. I tried a lot but did not find it in Kuwait.

best regards from hamburg, germany ...

Imagine iron man making wok in that cave

Did you have any issues with the white showing where it shouldn’t ?

What brand of wok is that?

On Amazon much more than $120 way more

Wow! I had almost given up on my wok, thank you for taking time to show thus!

Dear God someone explain the maillard reaction to this dude trying to move eggs after 5 seconds.

Happy New Year 🐉 everyone! 🎉

Tip : Don’t remove the screws over the sink it might fall in the drain

Thank you so much 💝🙏🏽

Can I pay you to smooth the surface of my new Victoria 12-inch cast iron skillet? No way I'm going to do it myself, but I bet it would be cheaper than buying a Smithey or Field skillet.

When using high temperatures, the Patina layer will peel off.

I made this recipe a few weeks ago and am making it again tonight! Delicious! I enjoyed learning how to prepare and use the shells for a stock.

My friend bought an authentic hand hammered wok direct from the wok master in Zhangqui some 10 years ago. It has a much smoother surface and the hammer marks are very Suttell compared to yours! Yours looks like that they have hammered it just so it should look hand hammered! A master doesn't hammer it 35000 times so it would leave pronounced hammer marks, he will get it super smooth! I would say that Master star wok you have is not a 100% authentic old master wok, but a machine pressed wok with some hand hammered finish, also the price tells that this is not a genuine handmade wok!

Awesome video. Its a shame a customer has to finish a project correctly.

To bad it didn’t have a flat bottom.

Looks good.