How professional chef season their carbon steel wok （ 怎么开锅的过程 )
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- čas přidán 29. 12. 2022
- Bought a carbon steel wok, before using it, it has to be seasoned. But how ? No worries, I brought it to my friend restaurant, the professional chef season the wok for me. The final product is a carbon steel wok that will not stick. Way better than the poisonous non-stick pan people buy in the store.
Not everybody has the gateway to hell in their kitchen
Go to a local Asian kitchen supply store if you have one. I picked up a similar burner to this that uses propane for $200.
What name
You can convert regular gas stove to do something similar but not as powerful as the jet engine shown in the video
Hahahahahaha
A turkey fryer or shrimp boil burner work also to season a wok.
remember, woks were made to cook over open flame. I'd obviously suggest being particularly careful with your oil, but a charcoal barbecue or fire pit will prove very wok-friendly. Literally right in the coals, if need be. Also why the cuisine seems to be all about "high as it gets" heat - it's literally made for cooking with uncontrolled pure fire.
I have a wok that I'd like to season. However, I don't own a jet engine 😑
Genuinely made me laugh, thank you
Its a jet burner you can find at the local asian restaurant supply store
Did mine on a camp fire. Worked good.
I would do this to my wok but my arm can't reach the Sun.
Took mine to the local iron works blast furnace; got the handle back the rest is part of an I beam😂
Big Macs and frozen tv dinners 4u then
I do something similar but prefer to use a slightly higher heat.
I worked at a Chinese fast food style restaurant, similar to this kitchen here. Every afternoon we would precook the sweet and sour sauce (made from ketchup) and fry the chicken (tenders with salt, sugar, white pepper, baking powder, flour) and then the fried rice (egg, onion, salt, white pepper, then steamed rice, soy sauce, white pepper, and finally sesame oil) in big giant woks. You build massive forearm strength tossing the fried rice. We used to go out back and see who could do the most pull-ups on the roof ladder. Good times.
What
How do you make the sweet and sour sauce brother
Thanks for asking. It has been 31 years (1993) since I prepared sweet and sour sauce at Chinese Kitchen off Knickerbocker Road in San Angelo, Texas. I recall we used sugar, ketchup, vinegar and water. There may have been a secret ingredient as well. Would you believe we also added food coloring to the egg drop soup! That made it look more yellow.
I forgot the corn starch. That makes it thicken under heat. Chinese fast food uses copious amounts of corn starch for thickening sauces and soups.
@@naksookow thank you! I'll definitely try this out
That was very interesting.
Thank you! ✌🏻🇺🇸✌🏻
Amazing, Thank you.
This is a Master at work.
No, this is a Master at Wok
Excellent stuff.
Great chef ❤
As someone who just spent an hour and a half “seasoning” a new wok I just bought this is impressive
same, the burner did all the job here
Propane torch
He's got a much hotter fire than I do! I can't even get the top part of my new work to season right and turn dark even when I literally hold the edge in the highest flame I have. The center did season all right, but I did not know to try to get it blue at first. I got some of it blue later on.
Wow! Good job chef. Now i know .thank you
Really easy when you have a one billion BTU wok hole. But yea, pretty cool.
Is calling someone a Wok Hole a good or bad thing? 😂
So i need mordor to season my pan…
Dudes got the forge from the Mandalorian.
This is the way.
This is the wok.
Pretty friggin cool
I already got a wok.. but where can i buy jet fuel?
🤣🤣 Epic
The Blichmann Hellfire burner will do this for you no problem.
I didn’t think you heated it as much as this!
"Don't need to wash it?
No it will all burn away"
Chucks in a bunch of water and soap at 4:20
😂😂😂
Dudes in the back are riveted
So he is a chef or blacksmith?
The next best thing would be a welders torch. I have access to neither.
Terrific
master chef good
You could also chuck it in the oven if you have one big enough or if you use using a smaller cast iron skillet.
Reason for the Season
My flame doesnt even burn this hot but how come my pan is all burnt but your pan can take all that heat and maintain it's color?
im guesing the burns are from sticky food residue, and this guy's wok is spotless clean
You need to go through this process if heating with high heat in a new wok too change the nature of the metal. The oil on the surface basically burns in to create the non stick surface. Even then when you cook with it it needs to be high heat not to stick. If you want non stick at low heat use a non stick frying pan.
Also at the end the guy off camera asks a similar question. The colour is like this because it's a freshly seasoned wok, it will turn black with usage.
you must be sweating thinking the wok will melt
If only I could have an F16 afterburner in my kitchen!
One of few to show professional tempering.
To which part of the video do you refer?
@@sparkyheberling6115 The entire video. If you don't know what tempering is, look it up.
Bluing the wok at the start I believe. There's no oil for seasoning in it at that time yet.
what kind of jet engine lol
If try this at home Probadly and for sure I might season the whole neighborhood.
..can`t teach an old Maestro new tricks...
Why don't woks come pre-seasoned from factory?
So average people with no skills can ruin the wok and buy a new one in the near future
They do !
SMOKIN!
Wow !it was wonderful Chef I willing to buy it ❤❤❤ !!!
Thanks Elon, you can have your rocket engine back now...
I wonder if you went to your local Chinese spot if you could ask/pay them to season a new wok for you?
I did this once. Made a polite request at the register and after consulting with the chef, he was happy to do it during off-peak (afternoon) hours. No charge, but I left a tip.
They would gladly season a wok for you,extremely nice and accommodating. I would offer some money if I were you.
Good idea.
just throw some msg on it
Wait is it the Schef Lau???
You can do this at home, people. You just need a gas stove, and it will take a lot longer than this example.
7000 degree pan water goes in like whatever
Now we know how Satan seasons his wok.
i would need 2 stoves worth of gas to do this
Step one… leave price tag on. It will burn off and make food taste better for one lucky customer. 😂
Or indeed captain Americas vibranuim sheild
Uncle Roger
They just leave them in the deep fryer
Trial By Fire!! Welcome to Hell 🔥
Why don’t they just sell them pre seasoned? We don’t want to do all this. Just want to cook
3:50 he literally seasons it 😂
Good thing I had my oxy-acetolene torch handy
Hold up.....are you supposed to do this?
Well, Unless you want food have Metal after taste.
@@wilsonchin5619aftertaste? Your saying he seasoned it wrong?
Yes, or food will stick. But this is for a carbon steel wok, not a non stick coated wok.
You can do this to your non stick wok but only once!
Where did you buy this wok and how much?
That store down the corner from the liquor store. It was 20% off.
A joke about the stove being powerful.
What does the salt on the butt do?
It's called seasoning a wok mate... 😜
Iron...
I notice we didn’t see anything done to the handle here. Is it typical to ignore the handle, or is that just done separately(off-camera here) because it needs to cool? If so would that be because the factory/shipping coat is being allowed to stay on the handle and that’s why it doesn’t rust? Or something else entirely?
Do you typically cook with the handle? Would you require the handle to be non-stick?
@@StrikeSurgical you definitely require it not to rust
Carbon steel doesn’t rust. Chinese use steel now and japs use cast iron woks. So he is good to go without seasoning the handle. There is no need.
I would assume they don’t wash off the anti rusting oils and coatings on the handle for that exact reason, no need since it isn’t a cooking surface.
you're not cooking on the handle
So uh…. That ladle… you know the one you used to clean the wok out with? The one with dish soap on it? The one you used to cross contaminate your cooking oil with?
Just sayin.
At 4:35, the chef scooped from the can below the running faucet to grab fresh water. In doing so, he simultaneously cleaned the utensil. Then he placed the utensil upside down on the clean steel scrubber which was also simultaneously washed. By the time the utensil was used for oil, it was plenty sterilized by the evaporation of the water from the clean rinse. I recall we had the same running faucet at the Chinese restaurant I worked at as well. Running water is clean. The oil will be raised to extreme temperatures as well, so any bacteria would get killed during a subsequent cook. It may look unsanitary, but in order to make this a complete clean room, the oil would have to be covered, new utensils would need to be available within reach, and most likely that whole effort would be in vain since the lids on the oil will fall to the floor in a rush, the new utensils will sit in a drawer with a dirty handle and so forth. I don’t see a problem with how the chef is conducting his business.
@@naksookow better eyes than me it seems. I wasn’t worried bout bacteria. Was worried bout dish soap bein in the oil
5:23 lays ladle on scrubbing steel with dish soap puts same ladle without rinsing into oil. The definition of cross contamination. Oil now must be thrown out.
This reminds me of the Family Guy skit with Mr. Rooster and Peter Griffin. Just pickup where we left off. You win.
@@naksookow yeah came outta no where. Someone gave me a thumbs up and i watched it again
dish soap not my first guess
For cleaning off the oil coating from the factory
This seems so incredibly inefficient
Do you know anything about carbon steel woks and pans? You have to season them. It's essential. And it basically only has to be done once. Hardly "incredibly inefficient." Go read up on seasoning carbon steel or cast iron. Maybe you should ask some good questions instead of making bad assumptions.
@@amightysailingman lol you’re so mighty you big big man
@@good-questions You should change your handle to "stupid questions."
@@amightysailingman holy shit so big
'carbon steel wok, no % C ?', the process is, somehow, annealing(to remove the residual stress after pressing/drawing) and mar tempering(coloring/hardening), I think.
There's no need for all of that, just heat>thin layer of oil>let it cool down
Should have had the Two real cooks in the back translate . But then it would have been in Spanish
Not needed
waste of gas 😂 and time
Step 1 get jet engine
He didn't even wash the wok full of dish soap, but just rinsed it with one scoop of water. Then he pour the oil still with soap residue back into the oil container for cooking real food later on. Disgusting.
Just shut up.
You're really obtuse.
You're easily disgusted. Never work in a fast food kitchen, you'll never eat again 😂
@@Alex-ck4ini did work in fast food and i was never that dirty.
@@eyebeebak Fast food places are a lot different from actual restaurants. You have to take more shortcuts when you can only do one dish at a time in each pan over a few burners as compared with dropping a whole bag of fries in the deep fryer or cooking twenty burgers at a time on the griddle. A commercial kitchen isn't an assembly line operation like a McDonald's. Each dish takes several minutes to cook and you can't waste time.
Here's a news flash for you. Dish soap isn't toxic. If it were, you'd have to rinse your dishes a lot more and they'd never use Dawn to clean wildlife after an oil spill.
too bad you didn't bother to tell us anything you learned. doesn't help much if you can't understand a word said.
This wasn’t a tutorial, it was a demonstration of what professionals do, there are other videos..
You can see what he does. Burns the wok. Added soapy water and washed the wok,
dumps out the water and burns the wok dry, then puts oil in the wok, swishes it around over the heat, dumps the oil, spreads remaining oil around the wok, done.
Basically this is how a new wok being Break in
Are you expecting a personal translation when you weren’t the intended audience?
@@OddWoz Yes, so you had best get on it.
@oncle roger
this is not how to season a wok, lmao so laughable just use some oil and heat it up first duh lmao
This is not how YOU season a wok at home because you don't have a powerful burner at home. In a commercial kitchen, a wok burner is 10x more powerful than your pitiful stove. And cooks in a restaurant kitchen don't care about getting that nice black coating immediately because they use their woks enough that they will turn black within days. He said "put oil in high heat," not use some oil. Unless you want to claim that you don't use any oil when you cook in a wok. Your repeated use of "LMAO" shows you're an ignorant child.
You mean that's how to season your wok before cooking. This is the process to season a new wok. A new wok has machine oil on it from the factory and you want to get rig of that. Also you need to treat the whole surface with heat and oil. After that, yes: Just heat it up and use some oil before cooking.