Souped Up Recipe's Wok Unboxing | How to Season a Carbon Steel Wok in an Oven 

No Problem Jean. Thanks for stopping by. I appreciate you!

My pleasure Bonnie. I just used mine again yesterday to cook some Chinese pumpkin. Still works like a dream. Happy Cooking! UB

Hello Lorraine and welcome to my kitchen. Congratulations on your new Souped Up Wok! I really love mine. So happy that I was able to help you learn how to clean and care for it. Remember that it will only get better with time. Thank you for the sub. I will work hard to keep bringing you great content! Happy Cooking, UB

Glad it was helpful!

Hope you enjoy it! It's my second favorite tool. My first being the BBQ Grill on my deck :) Happy Cooking. Let us know how your seasoning goes. Uncle Bill

Thanks for stopping by and your comment!

I did the same thing, How can I redo all over again so I can get rid of that drip marks ? 😭

@@user-gy5ol9nl5x Scrub the current seasoning off with steel wool and soap. Dry wok immediately. Season again.

Thank you so much for your feedback. I also am having a lot of fun with my new Souped Up Wok. One of my best investments for my kitchen as I love to stir fry and cook Asian Cuisine. Thank you for the sub as well. I will make sure to keep working hard to earn it! UB

@@UncleBillsKitchen Ditto for me Uncle Bill!

Thanks JJ, greatly appreciated! I agree about the woks. Really great! Happy Cooking, UB

Yup, works on cast iron skillets as well! I bump the temp up to 450 degrees for those though. Thanks for coming by! Happy Cooking!

You are very welcome!

I totally agree!

You are so welcome!

I'm so happy that you found some value from it. Really appreciate the view, comment and like! Come back soon! UB

When I got my wok, there was no seasoning instructions, it just said your wok is preseasoned , just wash and start using it! Ummm, I think I will still season it before use !

@@rnunge5415 same here, the instructions actually said NOT to season it. There is so much conflicting information on seasoning.

@@rnunge5415 lol.. preseason just means they put the wok under heat treatment to prevent rust during the mfg process. Doesn’t mean they seasoned 100% as you wud normally do. Preseason can mean any process during mfg.

Happy to assist. Thanks for watching!

Happy to help!

Isn't it great??!!

@@UncleBillsKitchen indeed 😊

@@NorthTonawanda1 Glad I could be of service. I really am enjoying my pan. Just be sure to spot season after each use to increase the life of the wok. Happy Cooking! UB

@@NorthTonawanda1 So strange, I had the exact same experience as you did. I thought it was just that I didn't heat the wok enough. Every time after that has worked brilliantly. No sticking. Enjoy your new cooking tool my friend. I know it will last you for years to come. Happy cooking, UB

Awesome! Thank you! Really appreciate your feedback. Hope to see you again! I lived in Las Vegas for almost 10 years and really missed having a football team to root for. Born in Cleveland, I am a Brown's fan, but living in Las Vegas during my 20's to early 30's, I always considered it my hometown. Now that the Raiders have moved there, I have two bad teams to root for! XD Happy Cooking, UB

That is the exact reason I posted it. I remember that Mandy had a really well done video, but I think she moved it to her Patreon page. Thanks for the sub! Welcome to my kitchen :)

Hi Joe, Thanks for stopping by my kitchen. Appreciate your feedback. I will continue working to bring great content for you and all my subscribers! Happy Cooking, UB

You're welcome!

Hope you love yours as much as I love mine. Enjoy! Happy cooking, Ub

Hi the link you sent to purchase this says it’s pre seasoned so do we still further season it like in your video ?

Hello Thomastammaro693 and welcome to my channel. Thank you so much for the sub. It really helps out my channel. As for the image and info you requested: www.thespruceeats.com/cleaning-a-carbon-steel-wok-692564 This should be what you are looking for. If you need anything else, please let me know.

No problem 😊

Here's a video showing just that ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fhhI4pOtpCc.html

Thanks 🙏👍

Hello Steve, Welcome. Thanks for the great question. I first put 1/2 Tbsp. of oil into the preheated wok, then use a folded paper towel to move it all over. I actually try to only put a little oil in at a time so as not to waste. If I do add to much, I will use another paper towel to remove the excess. I hope this helps. Thanks for joining my kitchen. I will work hard to ensure I earn your sub. Happy cooking, UB

I think it's best to set it aside and let it naturally cooldown back to room temperature.

When steaming veggies mostly. Thanks for the feedback 😃

Yes you can! I'm so happy I am able to help .

You're very welcome! So happy this video is helping so many. I always put a light coat of oil on both the inside and outside. My theory is that it will keep the carbon steel from rusting. Happy Cooking, UB

@@UncleBillsKitchen okay thank you!

@@kaydienelmer6863 My pleasure.

So true. I have an electric stove so it’s not the best for trying to season right out of the box. Thanks for the comment.

@@UncleBillsKitchen You can buy high pressure gas burners. Just use them outside. I’ve seen them up to 200k BTU.

Hi Arinthia, Thanks for stopping by. I used the Scotch-Brite Stainless Steel Scrubbers and a lot of elbow grease:) I bought them at Menards, but you can also get them off Amazon here: www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC/ref=asc_df_B002CQTXBC/?tag=hyprod-20&linkCode=df0&hvadid=198085753806&hvpos=&hvnetw=g&hvrand=18167251466719838800&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017087&hvtargid=pla-351298315324&psc=1 (not an affiliate link. No commissions paid to me). Hope this helps! Happy Cooking, UB

I think it looks more silvery simply because of the lighting. I think its the same black as before but with the lighting from behind the camera the gleam makes it look silver.

Hi Jaikumar, I don't have one of those devices that could measure the thickness, but I found an answer on the Amazon page (tinyurl.com/y85kw49u) stating that it is 1.4mm thick. Hope this helps. Happy cooking, UB

Hi pinky4disney. Thanks for stopping by. There are a couple things that could be causing this "brownish" color. Without seeing it, it would be hard to diagnose. If you could provide an image share link (I use google drive which allows you to upload a photo and share a link.) I think I could give you more specific advice. Happy cooking, UB

If it was sticky, it may have been excess oil. Or perhaps your oven wasn’t hot enough to transform the oil into patina. Or it didn’t stay hot long enough

Hi Emily, Thank you so much for stopping by my kitchen :) I am happy you found my video useful. As much as I would like to do a video on how to restore a rusted wok, I honestly hope I never have that problem ;) Here's a video I found which does go over how to restore an iron wok : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tpOrsiXXYyg.html I hope you find it useful. Happy cooking and come back soon! UB

@@UncleBillsKitchen Thanks so much for your reply and the link.

Hi Robin, That's a great question. The best oil for seasoning cast iron is grapeseed oil because of its high smoke point and versatility. Similar options include peanut oil and vegetable oil. The oil you choose also depends on the heat you intend on using as well as which flavors you prefer. Here's a good link with some recommendations: foodsguy.com/best-cast-iron-seasoning-oil/ Hope this helps. Happy Cooking, UB

Hi Tasha, Thanks for stopping by my kitchen. I am going to have to tell you the truth. This is one of those processes that was handed over to me from someone who learned it from someone who learned it from someone... That said, I don't thing you have to let it cool in order to season it properly, but remember that the oven temp is really hot, so safety first! Also, you want to be sure to oil the outside of the wok as well. The way I look at it, the repeated process of heating then cooling allows the oil to penetrate deep into the pan, allowing it to get to that non-stick surface a lot quicker (your wok will get better the more you season it after each use). It's all speculative, but it makes sense to me that taking the time to do it this way would be more advantageous than just heating and oiling without the cool down process.

Hi Cassandra, I just let it cool to a temperature I can handle barehanded. It's still slightly warm, but not cold. Hope this helps! Uncle Bill

The fastest way would be to go to Amazon and search souped up recipes wok.

I use the Scotch-Brite™ Stainless Steel Scrubbing Pads - Silver. Hope this helps, UB

Hi Cinnamonlk, thanks for stopping by my kitchen! There is a process I do after each use of my wok. I have posted a pic at the 5:35 mark in this video. Let me know if you have any questions. Happy Cooking! UB

hi there! You mentioned that you scrubbed for a while. Did you happen to season it afterwards?

Be sure that you bring your.wok just to smoking point before adding oil. Once the oil is heated, move it around the wok to cover surface area. Once nice.and hot, add your food and cook. If you see it starting to get dry, add more oil. I usually add 2 -3 tbsp . Lastly, don't forget to quick season after each use as seen at the end of the video. If you don't, you'll get rust. Hope this helps. Ub

Hi Roby, Thanks for the question. I actually had to do some research to find an answer for you as I haven't used a titanium coated wok before. Here's a link to some information: mycookware.com.au/pages/japanese-pure-titanium-pan-wok-user-guide Bottom line, clean the wok well before the first use, follow the manufacturer's recommended initial seasoning, then you shouldn't need to season in the future. More information and more detail is available through the link. Hope this helps, UB

@@UncleBillsKitchen That's so sweet of you!! Many thanks!

Yes, you can. You can also do a mini seasoning after each use. See video at minute: 5:33 (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q03z0TPG00M.html) for a description of how I do it. Thanks for stopping by. Hope this video was helpful.

Hi Rick, Thanks for the comment. Although it may be possible, my concern is always safety. Using the method in this video ensures that the factory seal is removed and your wok is ready for proper use. Happy cooking, UB

Hi Troy, Thanks for stopping by. I didn't let it cool that long. Just enough for me to be able to handle it. About 5 minutes. Hope you find this helpful. Happy cooking, UB

Yes, you can!

I am going to tell you the truth, I only use the metal scrub. I don't use any soap, just hot water. I clean the wok right after I finish cooking and then dry the wok on the stovetop and I do a light seasoning right after. Hope this helps, UB

@pxflores1 lol, you are too funny. Yes, I am a Raiders fan. Mainly because I lived in Las Vegas for over 10 years without having an NFL team to cheer for (outside the Browns, as that's where I was born). We had some hope when XFL started, but after I moved, the Raiders were brought to Vegas. So, now I have 2 home teams, the Browns and Raiders! Glad to meet another fan and thank you for the like! Glad you enjoyed the content. Happy Cooking, UB

I actually used a metal scrubber. That said, it did remove some of the color from the bottom of the wok.

Please, do not. just the wok, not the handle nor the lid. Happy Cooking, UB

Just wipe off with paper towels. The excess will stick to them.

Hi Dylan, Here's what I found about grapeseed oil for seasoning woks: Grapeseed Oil This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings. In fact, it lets other flavors shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base. mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok Hope this information helps! Happy Cooking, UB

Can you use olive oil?

Being honest, I have noticed the dark color fading in the cooked area of the wok, but the patina is still strong after consistently seasoning after each use.

The packaging didn't specify what the initial finish on the carbon steel walk is, which is why I recommend scrubbing it for 5 - 10 minutes prior to seasoning. As for the interior surface, I couldn't tell you how they did it to be honest. I appreciate your comments. I will look into this further and if able to find answer, will share them here with you. Happy cooking, UB

@@UncleBillsKitchen Thanks Uncle Bill! I appreciate your prompt reply!

@@arneldobumatay3702 Alright my friend, I looked back at the wok I bought and here's what it states on Amazon: "Printed hammered texture is gorgeous and unique. It is made of carbon steel- the trusted choice for chefs of Asian cuisine around the world. There is no coating on this material- seasoning is required " (www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL/ref=sr_1_8?dchild=1&keywords=carbon+steel+wok&qid=1623330096&sr=8-8) - not an affiliate link, no commissions paid to me. Hope this helps! Happy Cooking, UB

@@UncleBillsKitchen Thanks Bill! I appreciate all the info you've provided. I guess it just "looks" different from my carbon steel wok collection. As long as it gives the same results is what really counts

Just use a paper towel to remove any access oil and you should be fine. Happy cooking.

It needs to be a high smoke point oil.

I am not sure if they are still open (you could call their number before you order), but "The Wok Shop" www.wokshop.com/newstore/product/wok-two-steel-handles/ may be able to help you. They are based in San Francisco. Hope this helps. Happy Cooking, UB

Happy cooking!

That's a great question Laura, I would say that you are probably right about it being too much oil. the goal is to just leave a tiny film on the pan. Not to worry though. Next time you use and reseason it, just take care to use a paper towel to remove any excess oil. Then let it fully dry before putting it away. Continue to do this after every cook and you should be good to go! Happy Cooking, UB

⁠​⁠​⁠​⁠@@UncleBillsKitchen hi, do you have to reseason every time you cook? If so, how do you reseason on stove top?

Hello Alfredo and thanks for stopping by my kitchen. I have some good news. All is not lost. Seasoning is something you can do as often as needed. If you have any food particles still stuck to the surface, just use a brillo pad or wok brush to remove them and follow the video. You are ok. One last thing, please be sure to remove your handle before putting into the oven to season :) Happy Cooking, UB

Please see 5:37 in video

Surprisingly no. I would have thought that as well, but I believe that all that washing helped remove the initial factory film which usually produces the smoke (just a theory😀). On the last two runs, there was just a little smoke coming off the pan, but no where near enough to set off the alarms.

Hi Alma, this is a great question. The short answer is Yes! You can reseason your pan as many times as you need. I would use soap again and get it to the core pan as you mentioned. Just follow the instructions and you shouldn't have any issues. Towards the end of this video are instructions on how to maintain your seasoning after each use. I would highly recommend following these instructions as they are how I keep my wok in great shape. Happy Cooking, UB

Hi Eric, Thanks for watching. My wok didn't turn grey/silver because of seasoning. It turned that due to me using steel wool. What you want to see is a patina start to form. It won't happen overnight and will require wok aftercare as seen at the end of the video. "Did your wok come preseasoned?" Mandy from Souped Up Recipe says that it is preseasoned. That said, I have heard that manufacturers put a chemical on the wok to allow it to stay rust free while on the shelves waiting to be sold. It's that chemical I am scrubbing off. Then I give my wok this seasoning process about once a year or as needed. Although it states that it is preseasoned, because of it's manufacturing country of origin, I believe it better safe than sorry. Hope this helps, UB

@@UncleBillsKitchen Hi Bill, thanks for the reply. I understand that carbon steel is naturally silver. The wok arrived black which I assume is due to the preseason; however, my main concern is that I was unable to scrub it back to silver. I agree with you on the country of origin and would like to avoid any existing coating/preseason. I will try to scrub it again with some chainmail this time

@@ericlarson2775 Lol! That should work ! hahaha. I've been using my wok now for a little over a year and the only silver that comes through is near the base of the wok where the heat is. And again, it's because I use steel wool to clean it. Remember to do the after cooking care every time for the the first month or two. It really promotes the patina.

I’ll be honest with you, it’s been a workhorse! I use it at least three times a week. I always season it after each cook. It’s done a great job. If I were to give any complaints, it would be the fact that the dark color did not remain. And the spatula tool provided was really cheaply made. The pan itself is great and I’m glad I made the purchase. Happy cooking!

Hi Peguin, Thanks for stopping by my kitchen! I feel that the issue you are having is actually not an issue at all. The "patina" you want takes time to form. It took a month or two of constant cooking and following the graphic at 5:35 to get it exactly the way I want it. It's hard to say without seeing, but if you followed the video and your oven temps are good, then you should be Ok. Give it a few cooks and make sure to keep the wok wet while stir frying. If you aren't seeing any improvements after that, then you can always redo this process. Hope this helps. Happy Cooking, UB

Sorry: "did."

Hi Sandy, Thanks for stopping by my kitchen. I will try my best to answer your question. The truth is that there are a number of different types of oil you can use to season a carbon steel wok. I used a simple Vegetable oil you can get at any Walmart (Great Value was the brand). I used this as I wanted to make this process accessible to as many people as possible. Make sure to avoid oils with low smoking points like Olive oil. Here are just some of the oils which can be used: "1. Soybean Oil Soybean oil has a high smoke point of 234 degrees celsius (453 ºF). That means it can withstand anything you want to cook, from eggs to stir-fry to fry rice. Soybean oil is also rich in healthy fats, including omega-3 fatty acids. That makes it a great choice as an oil for cooking with, as well as for seasoning your cast iron cookware. 2. Grapeseed Oil This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings. In fact, it lets other flavours shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base. 3. Avocado Oil Avocado oil is increasing in popularity for cooking, because it’s high in healthy fats and antioxidants. As avocados increase in popularity, its oil is following behind. Avocado oil is also beneficial for seasoning because of its high smoke point of 271 degrees celsius (519 ºF). That makes it ideal for searing and frying in your cast iron as well. You can also use it for roasting, or for making salad dressings. 4. Peanut Oil Peanut oil does have a distinct flavour, so it’s not quite as versatile as grapeseed or soybean oils. However, it’s extremely popular for deep-frying, mostly because of its high smoke point of 232 degrees celsius (449 ºF). And you may want that somewhat powerful flavour, depending on what you’re cooking. Peanut oil is ideal as a complementary flavour, so Asian cuisine is a natural for this oil. 5. Lard/ Pork Fat Traditionally used by chinese families. This method adds spectacular flavor to the wok. Just simply cook 1kg of fresh pork lard (available from butchers in wet markets) over low heat for 30min, coating the wok evenly with the fat. Pork Fat smoke point is 190 degrees celsius (374 ºF). 6. Vegetable Oil Vegetable oil is usually a blend of several refined oils. Its neutral smell and taste does make it versatile, but it only has a smoke point of 204 degrees celsius (399 ºF). It would serve your needs as a seasoning oil, but may not be the best choice. You can use it after seasoning to fry or sauté in high heat, but don’t count on it to add any flavour. 7. Canola Oil Canola oil is similar to vegetable oil in many ways: neutral flavour, the same smoke point of 204 degrees celsius (399 ºF) , and it can be used for many of the same recipes and cooking needs. With canola oil, you know exactly what you’re getting - a product pressed from the rapeseed plant. It isn’t a blend. It’s also handy for salad dressings, as it won’t overpower herbs and other seasonings. 8. Flaxseed Oil Some experts claim flaxseed oil is the ideal choice, but the results can vary greatly depending on the grade of oil that you purchase. Flaxseed is favoured by some because it dries out naturally, but depending on the quality you're using it may only smoke as low as 107 degrees celsius (224 ºF), making it less than ideal. You have to be certain to get 100% flaxseed, not blended, which is said to smoke up to 232 degrees celsius (449 ºF) . It has a unique smell though which can turn off some people. It’s also pricier than other oils and usually only found in health food stores and occasionally pharmacies. Bonus: What Oils NOT To Use Now you know the top choices for seasoning, here’s what not to use to season your carbon steel wok. 1. Extra Virgin Olive Oil The smoke point of extra virgin olive oil is 109-162 degrees celsius (228 -323 ºF). Save olive oil for dipping bread and preparing dressings with its unique flavour. It’s not ideal for seasoning carbon steel. 2. Coconut Oil Coconut oil has a higher smoke point of 232 degrees celsius (449ºF), but has a strong flavour that doesn't match many cuisines. It’s also solid at room temperature, so it’s not great for salad dressings or other meal prep. Instead, use your coconut oil for moderate-heat cooking if you desire a tropical scent and flavour; think prawns or other shellfish. Just don’t use it for seasoning carbon steel wok." (mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok ) Happy Cooking! UB

Thanks for your extremely detailed reply! Some of those oils I wouldn't use for cooking, but are probably fine for seasoning carbon steel. Thanks again.

@@sandyrothman2430 Happy to help. :)

Lower

Thank you for your feedback! I understand your point of view, but for me, I don't trust the chemicals placed on a wok straight from the factory. I try not to take a chance when it comes to the health of those I feed. I really am grateful for your comment. Perhaps others will give their experiences as well. Happy cooking, UB

You can season a wok over a flame. Here's a decent video on how to do that: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ndv-uT94BGM.html Happy cooking, UB

Hi Cheryl, so sorry to hear about your issue. Here's a reddit which talks about the issue your having www.reddit.com/r/carbonsteel/comments/n5vpay/black_residue_after_6_coats_of_seasoning_is_this/? I hope you find it helpful. Happy cooking, Ub

Thanks so much for your help and your quick reply. I got some good information and think I know what direction I need to head.

Hi Patrice, Thank you for coming by my kitchen. This is a good question. From my brief research, it is recommended to use some type of stainless-steel scrubber to get the factory finish off. That said, I am no expert. If you ask my opinion, you don't want to ingest any of that factory finish. If it were me, I would want to be sure I got it all off. Wish I could be more help. Best of luck and let me know what you decide. Happy cooking, UB

@@UncleBillsKitchen It's really strange that Mandy from Souped up recipes says that one only needs to wash the wok and it is ready to use and that there are no harmful chemicals!!!

@@patricelopatin Hi Patrice, Here is the time link where she quickly states that we need to clean out the "factory coating" : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jwwbILZjVHU.html She had a video a long time ago where she went into detail on how to season the wok, but for some reason she removed it and replaced it with the one from last year. She only talks about the factory coating for 1 second and moves on. This is strange as, from my research, removing the factory coating takes more work than soap and water. With a little Google searching, you will see the same. I hope this helps, UB

@@UncleBillsKitchen yes I have seen this and she barely talks about the washing. She only used a regular scrubbing sponge pad with a mild abrasive side...no steel wool.. I actually wrote to her and she said that the factory finish was safe and the wok could be used right away after a wash.

@@patricelopatin Hi Patrice, I hear what you are saying and understand. I am sure that Mandy contacted her manufacturer and asked them. I believe that they told her it is fine, but, I personally, don't trust that statement. I don't see any harm ensuring that factory coating is completely removed by using this tried and tested method which I learned by watching numerous hours of seasoning wok videos. I respect your choice to follow any method you see fit, it is your wok after all. I just want my viewers to know this method as it ensures your safety. Happy cooking, UB

Yup, I use a glass stovetop and this carbon steel wok works great. Of course a flame is ideal, but I've been using it on my stove without issue. Here's my last stir fry on the glass stovetop ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-loMpWRHMhZo.html Hope this helps, UB

Same. I’ve got a glass top electric stove and her wok works great. You do need to be aware that it takes longer for this type of stove to both heat up and cool down, so you have to be careful. Well, at least my electric stove takes longer, since I don’t have the super expensive type. Just wait until you see little curls of smoke, then add your oil and move the wok to a cool spot for a little bit. When you see a tiny bit of smoke, move it back to medium-high heat. You may have to move back and forth a few times, depending on what you are making. I was nervous at first but pretty quickly got the hang of it I do occasionally get a sticky spot, but after the wok cools, I can usually just pick it off with my fingernails, at worst a quick soak. The only other thing I’d keep an eye on is to make sure you don’t accidentally get food or debris on the bottom of the wok. Since you may be moving your wok like I have to, you do not want to worry about scratching your stovetop surface. I definitely recommend Mandy’s product, but suggest you follow this method of seasoning. Best wishes.

@@pinkmonkeybird2644 Really appreciate you sharing your experience. Cheers!

@@UncleBillsKitchen Do you have any tips for using the wok on a glass stovetop beyond managing the slower heat up/cool down that I mentioned? I’m used to cooking on a gas stove, so I’ve been learning as I cook, but I’d love to learn from an expert.

@PinkMonkeyBird ☺☺You are too kind. I don't claim to be an expert, just someone who loves to cook and share his tasty recipes with the world :) As for the glass stovetop, I wish I had more to tell you, but I too have had to deal with the struggle of the dreaded glass stovetop. There's no easy fix or words of advice, unfortunately. it's the Wok dance for all of us who have been blessed with these devices XD . That said, even with a gas stove, we need to be vigilant when stir frying with a carbon steel wok. Things happen fast at those temperatures and we still need to keep things moving under fire as well.🙂 Thanks again for stopping by. If there's anything else I can help with, please feel welcome to ask. Happy Cooking, UB

Yes you can!

Hi Susana, So sorry to hear that you didn't know about seasoning, but better late than never. When it comes to eating the chicken, I would error on the side of not eating it. Many of these pans come with a factory coating which can be poisonous if ingested. I know it hurts to waste food, but better than having to go to the hospital. Here's a link to an article on how to get rid of your rust issue: www.madeincookware.com/blogs/carbon-steel-pan-rust Hope this helps, UB

Hi Ka'Uilani, if this happens, I would take the pot out of the oven and set it on a heat safe surface. I would let it cool down a little, then add the oil to the wok. Be very careful as you don't want to burn yourself :). Then start over as if you didn't do the first 20 minutes. Hope this helps, UB.

Hi Ritual, I noticed that this happens to many pans when they go from hot to cold temperatures quickly. Try ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QdAw6fyvb-s.html the concept is pretty much the same. If you have a heat gun, it would be a great way as well. Hope this helps. Let me know. Happy Cooking, UB

I think it could. It all depends on your technique.

Well that's not good. Smoke alarms going off shouldn't happen. When I did it, I didn't get any smoke. I have heard some people don't season their S.U.R. Wok. However, I would highly recommend it. If you have access to a burner, you could always go out to the patio and do it that way. Happy cooking, UB

amzn.to/3UlF0Xc

Try this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DIIT2F3cpu0.htmlsi=XmkAWgtHEAcipKpk

Hi JB, I had the same issue for the first 3 or 4 cooks. Just be sure to follow the after care instructions at the end of the video. The patina takes a little time to build up, but it will get there. One other thing I notices with this wok. After a while of cooking with it and cleaning it after words, I noticed the color started to lighten. Something you should be aware of. Hope this helps, UB

@@UncleBillsKitchen Thanks for the quick reply! Okay, so I’m glad it’s not just me. Yes, I’m following the aftercare instructions as well. So, no need to do the process again? And, thanks for letting me know about the color lightening.

@@PsychicJeff That's correct, I didn't go through the seasoning process again. Just be sure to oil after each use as instructed. You should be flipping eggs in no time ! Happy Cooking, UB

Hello Astrixx and welcome to my kitchen. The main reason I use this method to season my wok is because trying to season on an electric stove is very difficult. Doing it in the oven allows for uniform heating. Of course you can use a burner on your stove to season your wok. Especially if it's a gas stove. I season the entire wok to protect the carbon steel from any rust or corrosion. I like that patina all over the surface of my wok. Hope this helps. Happy cooking, UB

@@UncleBillsKitchen ahh I see,love the quick response, thanks

@@UncleBillsKitchen also will I have to be using oil after cleaning even after I develop a patina?

@@darko6115 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q03z0TPG00M.html Here's the instructions on how to clean your carbon steel wok after every use. So yes, even after you develop a patina. Happy cooking!

@@UncleBillsKitchen putting the last coat on, ended up doing the oven method, seems to have worked perfect! burnt myself a few times lmfao but that was bound to happen

Yes it is. I love mine. Use it all the time. Happy Cooking, UB

Woah I actually got a reply for once. Thanks this confirms it. Ive had it on my non essentials wishlist for ages. I will order now and try your method. Thanks

​@@quattro4468 Of course, I always reply to my viewers! Glad I could help. Be sure to look up "Souped Up Recipe's Wok" to be sure you don't get a knock off. Happy cooking, UB

Perhaps the manufacturer still makes the one you are looking for? I believe that S.U.R. uses the same manufacturer as the other offerings on Amazon; www.amazon.com/s?k=souped+up+recipes+wok&i=garden&crid=2EC0MFEB5ATDX&sprefix=souped+up+recipes+wok%2Cgarden%2C66&ref=nb_sb_noss_1 Hope this helps, UB

I just got one but from Amazon. Wood handle. Could have been sitting around the warehouse.

Only about 5 minutes or so. Just long enough to let it cool down to work with.

@@UncleBillsKitchen wow amazing that you answer 2 years after the release of the video. Thanks

@@UncleBillsKitchensorry I have another question: After I take it out of the oven, I need to oil it slightly and then put it away or what? What’s the last step after taking it out of the oven when I don’t cook immediately but store it?

After the last season, you will want to let it cool before putting it away.

Hi Dankert, Thank you for contacting me to help you with this issue. I too had the same issue when I first cooked with my new wok. It turned out that I wasn't getting the wok close to the smoke point before pulling it away from the heat and adding enough oil to completely coat the surface of the wok (I usually add between 2-3 Tbsp. of oil and swoosh it all over the wok. Any access I put into a container off to the side to use in future stir fry.). This wok is not a "silvery looking" color. If anything, my wok stays pretty dark with a little rainbow reflectiveness. It's a carbon steel, not stainless, so it won't turn silver. The good news is that you probably didn't hurt the wok. You just completely removed any seasoning and factory seal that may have been there. As to what to do next, check out minute marker 5:34 in the video. I think you should be good with a quick season as shown there. That's what I did and it worked for me. Let me know how it goes, Happy Cooking, UB

@@UncleBillsKitchen Thanks for the reply! I did the process from 5:34 in the video, and also tried frying an egg earlier today. Gotta say that it went much better, there were still some bits of food sticking, but I think that this will be better once the wok has been properly used a few times. Once I had finished seasoning the wok for the first time the entire wok had a uniform, black shiny layer from the 4 layers of oil (actually i did 5). But as soon as i started moving the food around with the steel spatula, this black layer got removed and this also happens when I scrub the wok clean with a nonmetallic scrubber afterwards. Is this normal? I can provide pictures if needed. Also it looks like the wok I got is a bit uneven underneath so that it doesn't seem to be entirely stable upon the cooking surface - could this be a problem with uneven heating of the wok? Hope im not bombarding you with too many questions...:P

​@@dankert Hi Dankert. Happy to be able to help. To answer your first question, "Is this normal?", I would say, probably. Woks will change color over time and with use. The patina will form and, as long as you do your "mini-season" after each use, it should form a non-stick surface that will last you for years to come. For your second question, "Could this be a problem with uneven heating of the wok?", This happens a lot with electric stovetops and also when dramatic temperature changes occur, like going from stir frying to a cooler temp cleaning. Here's a video that I have found to be useful and has helped me fix many of my warped pans: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QdAw6fyvb-s.html Happy cooking! UB

@@UncleBillsKitchen Thank you very much!

Yes, then I re-season the wok after each cook.

@@UncleBillsKitchen how long did it take to get the film off the wok

I washed it for a good 5 minutes with lots of elbow grease.

I use steel wool, but they have special brushes you can buy as well.

@@UncleBillsKitchen thank you! Just bought it through your link.

@@florenciadjoedesign Congratulations on your purchase! Have fun cooking!

Here is all the information you should need amzn.to/44objGK

Hello Ka, Thank you for stopping by my kitchen. Yes, the box "says it's already seasoned". If there is one thing that I learned while living in Asia is that, with China made products, you don't always get what it says on the box. Using this method to season your wok will help ensure that any factory seal that may be on the wok will be removed with this process. Enjoy your new wok and happy cooking! UB

amzn.to/3UlF0Xc

It should be ok. When I do my maintenance seasoning, my wok is hot

@@UncleBillsKitchen I finished seasoning and the wok is kind of tacky. Is that bad? And if so, how can I fix it?

@@JoeBauers8 Here's what I found that might be of use for you: missvickie.com/wok-sticky-after-seasoning/ I hope this helps.

@@UncleBillsKitchen thanks. I’ll check it out

You can find it on Amazon here: www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL It's not an affiliate link or anything. So I get no fees. Hope this helps. Happy cooking, UB

Follow your heart. My opinion is that I don't trust factory sealants from other countries. I don't know what chemicals they use. I've been very happy with my wok after seasoning this way.