i know Im asking the wrong place but does someone know of a way to log back into an Instagram account? I stupidly lost my login password. I would appreciate any tricks you can give me.

Thank you David - thank you for taking time to watch! Wok-On!

If you have the heat, this is absolutely the best method of seasoning a wok. On an electric stove, just bake it.

If you have the heat, this is absolutely the best method of seasoning a wok. On an electric stove, just bake it.

Richard Martin Happy Holiday to You & Your Richard! Wok-Ok!!

Uwin Uwish thank you for watching!!!

I bought this ez-wok system last year and i'm loving it. So easy to use. Thanks for sending me the wok too, so much easier to use than my previous one. Looking forward to more videos Greg! Keep up the great work.

Thank you for watching!

4 k for life thank you for watching!

Bruce P yes-I did my camping kit & my Colorado setup- the California one I’ll do next. Happy Holiday 🎄

Ferdie Camonayan thank you for watching!!!

K G hello K G, thank you for taking time to watch & for your comments Cheers Gregory

blake keating hey Blake- hope it came out good- thank you for watching!

@@thewonderwok ...I tried to upload my progress photos, but wasn't able to. Anyway...I enjoy the videos of your I have seen so far.

blake keating I have another video coming soon👍

It is a continuous piece of carbon steel that was formed into the wok shape and the handle, however, the handle is hallow not solid. Because the handle is hallow there isn't much metal to conduct the heat so it doesn't get too hot during cooking. I use a small kitchen dish cloth and fold it twice and use it to grab the handle during cooking.

Hey Fred- shot up in Mariposa near Yosemite

Thewonderwok.com

Thank you for watching!

Thank you BC FitzGerald for watching! Good to hear your wok came out well!☺️👍

Apartment living can be limited.

thewonderwok.com

Phal Seng thank you for watching. Check out- thewonderwok.com

Cooking with Greg Wong thank you!

Have you looked at your local Asian supermarket?

thewonderwok.com. send me an email - I'll hook you up

Argon Wheatbelly I have not heard of one being made, I do not have that adapter

Hello Bryan, You know with the woks I use now- when I first get them, its is good to use warm water dish soap $ soft scrubbing pad, they have an oil + factory seal on them, After I clean off the oils I then proceed with my burn. Only when I'm traveling with my setup do I clean everything with soap, to keep the interior of my vehicle from getting the restaurant odor. Otherwise I usually ust use soap on the bottom of my wok, The inside I just use water

carbon steel wok has no coating. that's why it's good for high heat cooking. to get the woh hei

@@jamesgabriel7132 thank you

@@ge45gecalled39 people like it becos u can use it agressively with cooking tool such as meta/iron spatula. it won't get scratch.

That's really whole purpose to remove factory oil or reseason if wok rusted like a cast iron pan. Most woks come non seasoned you can buy a seasoned wok as well

Hello Desert Fox, I've never done this procedure with fry pans-but knowing me If the pans needed some reconditioning, I would start with heat.

Hey Kenny , simply water, dry it wit heat, if it's not going to be used for a while rub a thin coat of oil inside & out to protect from rust, be sure to get most of the oil rubbed off so there is only a coat that you can hardly see.

@@thewonderwok Thank you for that helpful information.

I love my non aerosol pump avocado oil from Costco. Great too cook and use can spray sides of wok. Also highest smoke point 500 of Any oil peanut oil next choice

Hello Frank i believe the link is at the information on each video. thewonderwok.com

Hey there boxer box. visit. thewonderwok.com

It rusted because you didn't keep it oiled. I wou.d remove rust by reseasoning you don't need to reseason unless it rusts. After u use dry wok on oven then apply thin coat oil, treat it like a cast iron pan.

I could hook you up! thewonderwok.com send me a note @ sales@thewonderwok.com cheers Gregory

Had a look but couldn't see just the wok on its own. Do you sell them?

Martha Canon hello Martha, yes you can wash with soft sponge and soapy water to remove and loose dirt or grime before burning

Thank you

Not sure!

Hello Ronald, A lot of carbon steel woks have a factory seal on them to prevent them from rusting, so before those woks can be used- the factory seal needs to be removed. Once that is done the seasoning of a wok happens over time and use- my video shows how to remove the factory seal & BEGIN the seasoning process! G

@@thewonderwok thank you so much for replying Greg, now i understand...i've always wanted to use a wok for cooking, my quest now is to where to find a good wok here in my country. More videos Greg👍👍👍

Soul Dreamer hello- if your wok is pre-seasoned, then you can start using it. You can do the final step with cooking some pungent veggies such as onions-spring onions, garlic etc. The woks I use are stamped & have a factory seal to protect from rusting that must be burnt off before cooking.

Aha. Now I get it. Thats why yours was dark, and got lighter. The other woks I have seen seasoned on KZfaq have not had that coating, they have been coated in machine oil, which explains why they were grey to start with.

Hi Greg ,nice video the best I ever seen so far, please keep in touch 👍👍👍👍👍

Hello Marc, I do not think it will fit on top safely, If you added a rack about 14" in diameter (that you can find at a BBQ store) to rest on-top of the X72 burner system that would work. That is how I sometimes use my iron skillet and large stock poy. Hope that answered you question.G

Daniel Luu thewonderwok.com

@@thewonderwok thank you.

TheWonderWok.com

For outdoor use only- propane tanks should be used outside as well as the burner & the heat the system puts out.

Hello Jonnah, you know i had a stainless steel wok, I went back to the carbon steel, 1- for cosmetic reasons, I kept it looking like stainless (lots of work). 2 the carbon steel was thinner & faster.

@@thewonderwok thank you

raul m thewonderwok.com

Haven't ever tried it with a propane torch,

A new limited number of units has just landed & will be available to start shipping the end of next week. If your interested you should get a quote form in soon. Thank you for watching

Chinh Nguyen yes- scratches are ok- if you have metal flaking that’s not ok

The 1st time is beginning the seasoning process, after each time you cook with your wok it will continue to get more and more seasoned. I will simply use just water to clean the inside of my wok, i will use soap on the outside of the wok

@@thewonderwok thanks so much

I think so, sure

if it's a factory seal, I would recommend burning it off as it is usually a seal that you don't want in your food.

@@thewonderwok I forgot to mention it is an aluminum Wok and not the Carbon steel. Would i still season it. Thanks again!!

Al B maybe it’s a Teflon coating on the wok- did it come with instructions? I do not know this wok- please check with seller or manufacture

@@thewonderwok its probably a non stick type of coating. Thanks for the help.

so...being a year later......how did you do it and did it work out?

thewonderwok.com

thewonderwok.com

You can do this process, Outdoors as there will be plenty of smoke from the burn-

Hello can you reach out to me via. sales@thewonderwok.com send me an email & i will send my contact number!

I have a flat bottom Yosukata wok that I wasn’t able to do that vital tempering of that steel like @TheWonderWok, Greg Wong, just did in this video. I could only do the aromatics discard seasoning to make it somewhat non-stick. Since last January, was finally able to buy 2 of the Wok Shop (in San Francisco Chinatown) USA made carbon steel woks (Cantonese dual handle flat bottom and, recently, the much sought after 14 inch flat bottom hollow handle Pow wok. Got both of the newest woks tempered by going to a friend’s house to use her gas stove. Finished the rest of the process at home on my crummy electric old coil burner stove. Last night, (here’s your TIP, to strip that old seasoning off your wok: You need to scrub all that old seasoning off the wok, inside and out, hot soapy water with a steel wool pad. Yes, you can use an SOS pad, in this case only. Rinse all that soap, etc. completely with warm water. NEXT: Make a paste with baking soda and full strength white vinegar, spread it all over the inside of the wok and allow it to set for 20 minutes then do the same to the back side of the wok. Completely rinse all that baking soda/vinegar paste off with COLD tap water. The reason for using cold water is to prevent flash rust. Quickly and thoroughly, dry the wok completely, everywhere followed by setting the wok, upside down over your largest stove burner on medium heat for about 5-8 minutes to be certain the wok has no hidden water in the pores of that steel. Let the wok cool completely and, when you look at the wok now, you should see that all that former oil seasoning is gone. Now, you can prep your wok over a high gas flame stove burner as Greg Wong so adeptly and professionally demonstrated for us. Happy wokin’ 😎

Vegetable oil is what I used

frankcsi001 hello- please visit thewonderwok.com Thank you for watching!!

Hello Thomas, the handle does not get hot during cooking, Usually no direct heat gets to the handle. Cook times are not that long

EZ-Wok cart. thewonderwok.com

You can contact me through the link below the video

Hello Jessie, if your wok is a carbon steel wok, after I've finished cooking I will normally NOT use a soap to clean it but simply scrub it clean from any stuck on foods. I will then rinse really well & dry - I always use my heat source (X72 Burner) to be sure I get rid of all the moisture-Then i will put a cap-full of oil in the wok and rub it in thoroughly til there is no sheen. Before I cook with my wok a simply give it a good scrub with fresh water & then heat it up a bit - then start cooking. Hope that answered your question, Cheers

Thank you

Kalas Lee the wok I use is made of carbon steel.

Could I have your email? I’m having a hard time seasoning my new wok...

Kalas Lee sales@thewonderwok.com

Just sent you an email. Thank you so much!

Hey Kevin- I’m still a grip/dolly grip