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.

Big Macs and frozen tv dinners 4u then

Genuinely made me laugh, thank you

Its a jet burner you can find at the local asian restaurant supply store

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

same, the burner did all the job here

Propane torch

Is calling someone a Wok Hole a good or bad thing? 😂

No, this is a Master at Wok

🤣🤣 Epic

😂😂😂

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.

This is the wok.

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.

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.

So average people with no skills can ruin the wok and buy a new one in the near future

They do !

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!

That store down the corner from the liquor store. It was 20% off.

It's called seasoning a wok mate... 😜

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

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

For cleaning off the oil coating from the factory

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

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.

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.

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.