A quick and easy method to season any wok to create a perfect non-stick surface in 15 seconds 

Mr.Tak excellent explanation as always sir. Spot seasoning is not only very effective but also very practical at the same time.

Your method truly does work and for the first time with my carbon steel wok, my food DID NOT STICK.😊 I don't know about 'wok hei' and frankly--meh. But like you, sir, I am lazy and just want to start cooking with my wok! And I now do NOT cook my food on high like others have suggested for rice and 'wok hei'; I only use this temp to heat up the oil until it starts to smoke. Then, following another vid you did on this subject, I turn my ceramic-top burner to low and cook my 'seasoning' egg. No sticking for anything after that. I am so grateful to you for this because now I truly love cooking delicious, healthy meals in my wok.❤

I was gifted a ( very heavy!) cast iron wok this Winter. Will enjoy watching your videos, regardless of the type of wok

Interesting! Thank you for sharing your expertise.

Huh, so, this method probably won't produce the so called "Wok Hei" given all the food cooked over and over into that patina layer produced by the manufacturer method but, I find myself a little lazy as well and would rather just be able to cook my food quickly when I want and not have to re-season the whole Wok all the time. Thanks, Tak! I bought a Carbon steel Imusa Wok from Wal-Mart recently so I'm going to scrap it clean with some steel wool and wash it with some soap and water and start using this method when I want to cook with it.

I never realised that I was doing the right thing with my carbon steel wok! I turned mine black and use it like that.

"in 15 seconds" yet the video is 12 minutes 57 seconds o.o Great video though and exactly how I do it.