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How to season a carbon steel wok

How to season a carbon steel wok I bought my first wok....so then had to research a number of different ways of seasoning. I pulled a few together to give wok seasoning a try. Let me know how I went in the comments! Video layout: Cleaning: 00:00 Prep: 01:51 Heat Treating: 02:07 Oiling: 04:32 Cooking: 06:17 Plating: 06:47 Cleaning & Storage: 07:12 Method: 1. Clean wok in hot soapy water with a metal scourer, inside and out. This prepares the wok for seasoning by removing any dirty during shipping. 2. Dry wok thoroughly and place aluminium foil around wooden handles to protect against burning. 3. Place the wok on a gas burner set to high heat. The wok will go through colour transitions as it heats. From brown, to dark brown to a light blue. Heat the wok evenly so the entire wok changes to this light blue colour. This speed will be determined by how hot your burner can get. 4. Once the entire wok has been heat treated, add a thin layer of vegetable oil using a paper towel to all inside surface areas. The oil will begin to smoke, creating a patina layer around the wok. When you can wipe a fresh paper towel through the wok without picking up excess oil add another layer of vegetable oil. I added three to my wok to start it off. 5. Do a final wipe out to ensure there is no excess oil in your wok. My final wipe of the paper towel was fairly clean. 6. As a final step it is recommended that you cook a dish in your newly seasoned wok. As it is made from carbon steel, you are able to use metal cooking utensils within your wok. 7. I cooked a vegan tempeh fried rice for my wok's first meal. 8. To clean, use hot water and a metal scourer. If you use soap, it may remove your patina as soap breaks up oils. You can clean every now and then with soapy water, you may just need to re season your wok more regularly. After washing up I dried my wok thoroughly and placed it back on high heat with another thin layer of vegetable oil. Once it reaches the smoking point you can wipe out your wok and cool before storing away. This allows your wok to be ready for use in the future. The wok should not be overly oily inside if you have created the patina correctly. 9. Your final wok seasoning should be a yellowish/brown colour rather than black. If it is black you may have overheated your patina and it may be prone to flaking off. Follow me everywhere: https://linktr.ee/vegbitez Not a Sponsored video Items purchased with my own money All comments expressed here are my own and are not official statements from any body, department, business or person. ------------------------------------------------------------------------ #wok #carbonsteel #seasoning #vegan #tempeh #friedrice #goodfood #recipe #howto #easyrecipe #vegetarian #eggslut #cooking #skills #homemade #diy #kitchen #vegbitez #cookingchannel #cooking #foodnetwork #foodie #food #foodporn #chef #cookingathome #instachef #cookingvideo #cook #yummy #youtube #goodeats #celebritychef #personalchef #cookingtips #cookingtime #cookingwithlove #yummyfood #instafood #youtuber #cookingclass #cookingshow #instagood #goodfood #foodblogger #downhome #kitchenlife #bhfyp