That's exactly what me and girlfriend call Kenji, "internet food dad"

Food daddy...amirite?

@@mattwilson9293 Food Zaddy

True

That's a great life hack lol

That's equally awesome and funny 😂

That's hilarious you mention that. I was planning on getting a wok soon and know the owner of a local Chinese restaurant so I was just going to go ask if one of his cooks wouldn't mind seasoning it for me lol. Great minds think alike!

Brilliant approach to getting the wok seasoned when you don't have the ideal setup at home. Thanks for sharing!

Hmm, we get takeaway often enough that they know us, I wonder if they'd do this...

May not be the 100% be the best method to do it but for home use I just burn it off with a blowtorch keep it firing for like 10 secs or so on the sticky spot and wash it after.

Scrub off with metal scrub pad or scotch-brite pad or kosher salt. You could try using acid like vinegar or barkeepers friend and then neutralizing with water/ baking soda and then wash and dry it. Hell you could use power tools. There are lots of options to nuke the pan and remove seasoning and get to bare metal. You can get pretty creative with it. Once you do, the seasoning process is much the same to Kenjis method or many others.

@@alexbrier718 All good options, but a simple piece of sandpaper is the fastest way I've found. If you need to remove a lot of stickyness, emery cloth.

agreed! I'd also love to know if there's any way to avoid the polymerized oil that tends to accumulate on the cooler outer edges of the wok and creates a lumpy/flaky coating

@@caffeinejunkie88 Scrubbing with chain mail after every use helps with this

MVP

amazing, tysm

@@zadecruz He made an even more detailed video Short exclusively on the subject, here : kzfaq.info4w210tQehQ8

@@Anvekeen thanks sm

Lol nice one

What wok is it? I’m looking to buy one, and this looks perfect!

😊

Potato peels and salt is a common here in germany for carbon steel pans. And it's complete nonsense and will only smoke up your whole kitchen. I mean you will have some seasoning, because oil polymerizes, but skipping all the useless ingredients is easer, faster, cleaner and gives a more even coating.

he said it doesn't build layer as good as a western cast iron because of the heat distribution and common deglasing, but it still builds up polymers and it will build better if you don't deglase to often, it will be slower than cast iron but still will build up with propper care

Not too sure on the science but I believe what the polymers stick too are the microscopic imperfections on the cooking surface so because a wok being made of carbon steel has less of these imperfections compared to a cast iron skillet you generally dont build up to many layers, in the long run I believe various mechanisms are at play creating what we understand as “seasoning”, taking into account heat distribution, what you cook in your vessel of choice, cooking time.

A middle aged man taking the time to paint his nails for KZfaq attention is quite possibly the most cringe thing ever

@Cozza ah, yes.... the famous chef, restaurant owner, and award winning author of multiple books is totally only painting his nails for youtube attention even though he literally just cooks, never mentions his nails, and was already fucking famous before he got on youtube 😂😂😂 Idiot.

@@chalor182 This maybe true, but certainly does not take away from the cringe level

​Nobody cares kid ​@@cozza819

Can you pretty please post your DETAILED method to do this in an oven, to get the even seasoning of the Wok? It seems like if I read 10 different Wok seasoning methods, I get 10 different answers. 😞

I‘ve been using the same burner indoors for a couple years now. I think it’s unlikely that anyone will be able to really recommend it for indoor use - if I remember right, the manufacturer themselves says it’s for outdoors. Which is sort of understandable - it would be tough for anyone who potentially bears some liability for your safety to say it’s safe to light an open flame indoors. In reality though, families all over the world cook indoors on the same or similar burners every day - these are really popular setups for wok cooking indoors. In my own personal risk assessment, I’ve decided the burner is probably not much less safe than cooking on a gas stovetop - so I always cook with it on my stovetop after pulling out the electric coils (so I can’t accidentally turn a stove burner on and melt something), where I have the advantage of it being on top of a heat-resistant surface.

@@paulg6778 Thank you for the insight! That's essentially what we were thinking. We'll probably try it indoors and just make sure we have the whole island cleared of anything flammable and we have fans on to keep everything ventilated

That's a great idea for your husband's birthday, how did he end up liking it?

He showed how he do it at the end of this video. kzfaq.info/get/bejne/n6ujZtSJttzLZoE.html

Pretty sure he's addressed this (with cast iron at least) before that as long as it's seasoned properly, you should be able to hand wash with soapy water and a soft spone as long as you didn't use something like flax that tends to get brittle and flake off, I use soap and water and it seems to work well without removing the seasoning.

@@bemccune7671 Do you need to heat and coat it with oil again after each wash (before storage) ?

@@rhl2008hotshot after washing you should heat it to make sure there's no moisture left anywhere on the wok, then reseason and store

Just hot water and something like a bamboo scrub or brush scrub. You want to avoid soap as it will strip the seasoning. Soap is really only for first time use. But if you do use soap just be prepared to season again by getting it super high, rubbing some oil into it with paper towl and tongs. Then once the oil is no longer smoking you are good to go.

Me too, I have been very unhappy with the woks I have so seldom use them.

Looks like Yosukata wok he recommended in a serious eats article!

I might be mistaken, but looks like a Yosukata carbon steel wok. I got mine on Amazon and it works exceptionally well. Hope this helps!

I bought this Wok after purchasing Kenji’s book. Looking for a “flat bottom” (This one is flat, but not flat enough for an electric or induction burner), carbon steel, 14 gauge (2mm thick) with helper handle. Highly recommend this Wok even though you might be able to find one cheaper. I’ve used it 3-4 times a week for the last 7-8 weeks. The seasoning builds up, but like he says does go away so definitely treat it ~like a cast iron. One of my favorite meals was actually Adam Ragusa‘s Chicken tikka masala. The acid from the tomatoes pulled a lot of the seasoning off, but it also pulled a lot of flavor. Hope this helps!

Thanks all! I see the black carbon steel wok linked in the article, but what's the difference between that one and this blue carbon steel one also by Yosukata? a.co/d/3RnYkFG

I cook with cast a lot. When I first get one I’ll clean it like he does the wok, get a very thin layer of oil on it, throw it in the oven for awhile or I’ll throw it in a grill, whatever, basically burning that oil in. Then cook on it like you would any pan. Then after a cook, I’ll scrape and wash with water only, dry with towel, throw it back on a burner till it’s hot, add another thin layer of oil and kill the heat. Dunno if this is the best method but it’s what I do and I cook with cast constantly.

he talks about it in his beef and broccoli vid at 16:50 (kzfaq.info/get/bejne/n6ujZtSJttzLZoE.html here's the link for it at that timestamp).