How to Buy and Season a Wok 

Where is the list link to the pans you featured? I mean, I have a nice camera setup because of your video!

no-don't use soap after initial seasoning. Are you saying soap doesn't bind with oil and doesn't remove it? dead wrong. That is chemistry 099. sorry..Only use soap when wok is brand new and never again.

Nothing you showed was cast iron. Cast iron is actually cast in a mold. It’s much thicker than that. Those are high carbon steel woks. Very good informative video though!

Can you tell where I can buy that professional wok burner please? That was some nice stir fry skills you have and great video as well. I'm seasoning mine with a crawfish dual jet burner today. Thanks for sharing.

I didn't see it in the comments, so for anyone curious about the difference between rust and mill scale is that rust is F2O3 two iron atoms and three oxygen atoms and since oxygen likes to be in pairs rust will keep pulling in oxygen and causing more rust. Mill scale on the other hand is F3O4 which is stable and doesn't pull in more oxygen

I have seen where after you season the wok with oil you should cook onions, garlic and ginger until black and move the oil around. this is to get the metal taste out of the wok

I really like your cool gear too prevent oil from splattering all over! Where did you get it?

Adrew may i ask What is the size in cm. Your wok is.?

Andrew keeps distinguishing woks for high powered stoves and not high powered stove but what is a high powered stove? 12,000 BTU? 15,000 or 18,000 or 20,000 or more BTU?

6:25 He opened a small window to hell

I was about to throw out my old wok...never realised I could wire wool it without permanently damaging it. The seasoning is cool too. Thanks for saving me cash...I owe you a drink!

absolutely educational info. Even though growing up as Asian, I never learn how to properly use the wok. Just know my grandma always cooked like a pro with her wok. Thanks

Nice video! Soap will d e f i n i t e l y dull seasoning. It is not a myth. using a couple of drops of soap for a few seconds while washing the wok, like in this video, is however just fine. I do think it is a good rule of thumb to avoid using soap if not necessary.. Cleaning a wok immediately after use is usually done in a matter of seconds, just add (half) a cup of water heated to boiling temperature and scrub with bambo brush and rinse off, wipe it dry and oil it with a rag. Don't leave a wok with (a strong solution) of soapy water over long periods of time, it will certainly hurt the seasoning. Also avoid heating up a dry wok (no oil) for longer periods of time. If using a high capacity burner on a dry wok, it doesn't even take a minute before a thin layer of seasoning takes damage.

Carbon steel is not cast iron. Two completely different types of metal for cookware.

Good, intelligent, detailed explanation and demonstration. I liked and subscribed. Thank you.

All those woks are carbon steel woks. Handles can only be riveted or welded onto carbon steel. Cast iron woks are casted with handles in one piece.

When I want to remove the seasoning from my carbon steel or cast iron skillet, I use detergent and steel wool. And I am successful in removing the seasoning with that method. For that reason, I am very hesitant to your statement that steel wool and detergent removing seasoning is a myth and that it's supposedly a good way to clean a carbon steel skillet.

Damn almost had the like until you scrubbed off the seasoning. Of course you CAN do that and just reapply oil, but then you're wasting oil. Centuries of history behind upkeep on cast irons and woks, but bro on RU-vid said "Fuck that" 😂

This is the Iwatani 35FW, a 15,000 BTU burner being used with a wok like his new wok ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TM5dxUj75R0.html

why wud u keep saying this onenor this one or that one.....why wouldnt you say the namea or materials of it.... So now i want to buy a wok but i simply dont know which one to look for This one or THIS ONE which fkin one Andrew plz tell me

Quick question, I'm buying the same wok but I'm concerned that the handle might get too hot. Is that your experience?

I actually thought a thin wall on a wok would be preferable under some circumstances, exactly because the temperature difference between bottom and sides allowed for cooking with different intensities - say so while searing one layer of vegetables, the other ones don't "boil" as much against the sides rendering them soggy ...

0:23 Is the wok facing him or it's facing you? :D :D :D

I have a round bottom with induction. To my surprise It works great.

i bought a yosukata and washed it with a sponge and hot soap thoroughly. it said on it not to use metallic to scrub it. but nothing came off. it lost its darkness. but its still a greyish blue. not sure if i should go ahead and cook on it or not?

Great video on seasoning a wok. I will try the oven method on my next wok. Thanks for sharing.

Hello how you doing Just bought a wok like the one on your video I don't have a burner The instructions say cook the wok until black smoke disappears Can I do that with a regular stove burner Or can I just do method 1 like in your video

That is not mill scale. Mill scale only occurs in hot worked steel. Woks are stamped from sheet metals, which make them cold worked steel. The coating is just a cheap non stick coating. You should remove it.

Loved how well you explained things. Great information! Thank you! :o)

where can I find a 16"/17" flat bottom carbon steel wok

sighs using soap on a seasoned pan shows how clueless you are with cast iron or carbon steel pans

Thanks so much for sharing very interesting

Hi Andrew, can you write below the link/model of wok? Is a Yamada?

I love your stove..where can i buy the same stove you have..

What's better, carbon steel or cast iron?

Hello there, I watched a video of yours in which you restored your friends wok. I have the exact same wok and was in the same condition… I followed your instructions for cleaning and restoring and it turned out fantastic! I just watched this video on seasoning and you washed the wok with water and soap… In the restoration video you said not to use any water and just wipe clean and use salt if needed for crud… So my question is to you, should I use soap and water and a scrub brush? Or just wipe clean and lightly oil? Thank you and I am starting to watch all your videos.

Where you bought it I want to buy it

What temperature do you oven season at?

Where you buy the wok burner for outside?

Wash with soap!!??? NOOOOO!!!

ottimo mi dici per favore dove lo hai comprato quel wok

You don’t answer questions so 👎

may i ask what is the size of your new wok?

What's up with the eyebrows?

This video is started at 4.37

Super !... ⭐⭐⭐⭐⭐ Thank you so much !... 🙏 ... Tierry 🤓 ( France 🇫🇷 😉 )

Wish I had watched this video before I started to season my wok! I have an electric stove so I'm going to have to wait to get to a gas stove. Very good info and I love the video!

I recommend getting a bigger wok! Like that one. Just to easy to over load a 10" or 14" woks ~ But that me. Do what comfortable for YOU! Truthfully carbon steel make the best woks. There lighter than cast iron, heat up faster to ~ Don't get me wrong? I do love my cast iron! As long as it not a wok. 😆 The # 1 worst thing to cook on is ALUMINUM! IT SUCKS 2nd worst thing to cook on is STAINLESS STEEL! Both stick and burns to easy! > Now Cast Iron is the best cook ware ! LIKE I Said i prefer cast iron longs as its NOT A WOK. carbon steel make the best in woks, and flat top grills. IN KNIFES ~ STAINLESS STEEL MAKE THE BEST KNIFES ! the edge stay very sharp longer than carbon steel > a big plus is NO RUST

Wrong methode,..?!!

Where you buy your wok ? Looks amazing, I’m looking for a wok

wok this way

Hi nice vid, I’m having trouble finding info that explains a couple of things about seasoning a pan which hopefully you can help with. 1. Can I season your regular non stick frying pan, like the one most people use for cooking fried eggs and things like that, I don’t think it’s cast iron but could be wrong. 2. They say only use hot water to clean the pan as soap will remove the seasoning, so how do I clean a pan that is quite dirty without making everything greasy? I find even using soap sometimes on an oily frying pan still leaves things a little greasy and have to wash it a second time. So I’m confused as to how to wash it without leaving residue of oil on things? Thanks in advance for any advice.

Is this a Winco wok?

Can you give some details about the first heavy wok you mentioned as an example of "good for low BTU burners"? The one with composite handles (three rivets on the main handle) looks like the wok I've been searching for - any info you have about it would be super helpful! Thanks!

This guy doesn’t respond, what happened .. is he incarcerated

Came for the Wok, stayed for the surf vids! Thanks for making rad content!

How much is a wok?

Thanks for the great information about thicker pans and thermal mass for electrical stoves. Greatly appreciated. Cheers. 👍

U used a little bit oystersauce on ur green beans. Perfect Video about a Wok. Greetings from Germany

Thanks for hints regarding what shapes thickness work best with a not too powerful gas stove.

I have been to your channel a number of times. Some very good stuff here. Mostly your fabrication videos and related equipment reviews. Now I will have to check out your food "builds." Thanks.

Hi Andrew, can you tell me where to buy this wok please. How big is this wok? Thank you

Do wok scratches matter after scrubbing ?

Thank You so much for this video. Very informative

So the handle doesn’t get hot? 7:00 you just touched it with bare hand!!😳

5:48 If you have oil drips, then you have to learn how to season your wok.

Thank you!

Wait- is the light one cast iron or carbon steel?

What did you pour into your stir fry from the plastic bottle in the end?

My carbon steel has plastic handle so definitely can’t “stick it in the oven.”😠

what temp ?

Hi very informative video. Is it true u can also season your wok in the microwave oven.

Where can I buy the last wok shown? Size and specs?

Is it okay to season again or repeat the procedure coz its not done properly

How much

Where do you buy such big burner and the fence around it ?

How many sizes of iron frying pan do you demonstrate to burn?

Can you wash your wok right after use when it is still hot?

Where can i buy a cast iron wok for glasstop stove

Ooh.....my bad.....YOU built it....HA!!!!NICE!!!!!

1st rule, do not get a flat bottom wok.

Nice tutorial ! Like it 👍😊❤🙏

Watch his other video. He made the wok station.

but I don't have a jet engine in kitchen counter

Heat treatment is a helluva drug

(not "cast iron", just steel)

Andrew, thanks for all the info. Excellent.

what temp should the oven be at?

thanks for sharing. i would assume that after seasoning, it shouldnt be washed in a dishwasher right?

Light color metal is better! You can see what's going on with ur food regarding sear

where did you get this wok station ?

Great info. Thank you

I don’t know to season I just cook one time already it that ok to season now

I need that outdoor burner!! Whats it called and where can i get one!??

How hot was the oven?

What a cool shirt sir.

Thank you for this video i have a wok and is so very useful

What if your wok isn’t oven proof? Like it has a wooden handle etc

I just bought one for Bushcraft!

I like your explanation about the different types of cast iron woks! Great work!