I have a skillet that is bare, and it has a rough pitted spot in the bottom. Can i smooth it out somehow? Vinegar just etches it

Good idea pass the tradition on to your family and kids.

GEt it together, I learned to wrap the white string plus put the filling in on my second try. Then I was faster than the Auntie helping mY Mom. Heeheeee. It's not that hard. Maybe cause I am the family cook

Flaxseed oil probably wont hold up well. Flaxseed is the only edible drying oil and becomes brittle. In addition, flaxseed oil has a very low carbon carbon double bond (polyunsaturated fat) and won’t bond well to steel or cast iron.

I have vegetable oil, olive oil and coconut oil. Which one should I use?

I didn't realize what a treasure I have with my mother's cast iron perfectly smooth skillet.

I make this, the addition of MSG makes it devine <3

Never buy a non stick Wok. You will regret it. Way overpriced. Also do not buy iron woks. Buy carbon steel. Also non stick? Non stick does not need to be pre seasoned! Something is not right here! Buyer beware.

YOu need to compare the Japanese made wok t

I am watching from Canada. While watching you guys vdo I am thinking of my mom and my grandma. I missed them so much. Keep doing your good job ❤

Nice video! Just learned of your channel and will check out your other videos. I enjoy Asian cuisine & cooking, having learned some basic Burmese, Thai & Chinese cooking techniques & recipes. I really enjoy wok cooking, having learned the techniques for bluing/heat treating & seasoning woks and currently using a commercial grade (medium pressure regulator) outdoor propane wok burner that per the manufacturer is geared towards restaurants requiring high heat for quick stir frying with the gas jets properly focused for the task (vs. low pressure regulator propane stock pot burners, which I formerly used and is much better than an indoor kitchen gas stove). Though I’ve mainly used Mandarin-style round bottom woks, I really like the Peking-style ‘Pow’ woks because of the small near-flat region in the center that blends into the spherical sidewall with a large radius unlike the typical Mandarin or Cantonese flat bottom woks. My Peking wok will work inside on the kitchen stove in a pinch by removing the center grill section so the sidewall indexes on the two adjacent grills which put the wok bottom closer to the largest burner for the highest heat, and use the removed center grill to further support the wok sidewall so it doesn’t rotate/tilt given the weight of the ample welded handle, which has a shallower angle than the Mandarin wok and looks like what the Japanese chefs tend to use. My backyard pop-up ‘hawker stall/street vendor kitchen’ serves me well and produces some nice wok hei. After traveling to northern Laos and Bangkok last year and eating a lot of street food, I’m looking to improve my techniques and learn new recipes to up my Asian cooking game to achieve ‘restaurant/hawker stall/street vendor auntie & uncle’-level results. Cheers!

Just use normal vergetable oil no need to use flex, this is what they use in Chinese restaurants. Other than that this is probably best seasoning video I have seen yet.

On your first attempt the pans were way too hot ,you could tell by the sound of the water

better cherish your grandma still in life. won't be regret it.

What is the dimensions of your wok bro

Can i know your setting

Do you have Lipstick on ?

I have always wanted to know what was in those HOTPOT that I kept seeing in the C-dramas I love ❤❤😊😊Thank you!

It protects it from rust, but it wont make it non stick. What makes it non stick is using some oil and having the pan at the right temp. You might have a seasoned wok, but when you use it at the wrong temp or without oil, it will stick... making an egg is too easy. try making fried rice, and use it straight from the fridge. lets see how non stick it is....

If I put oil before turn blue I can’t make blue anymore

Thanks for sharing and doing videos on wok reviews. The information you provide is pretty awesome. One thing about your comparison to car makes is not much valid. I would actually compare Toyota vs Lexus rather than comparing Toyota with the likes of Mercedes or Rolls Royce. The latter 2 brands/makes are like the epidemy of Chinese wealth or snobbishness to show off personal wealth. However, those makes and models are definitely not worth it's weight in whatever money you make. They're probably the worst type of vehicles you can buy. Lexus is now considered higher end than all German made vehicles and other makes such as Jag, Rolls, Aston Marten, Land Rover, etc...If you want to compare the wok for luxury and versatility, Lexus or a luxury Toyota JDM is probably a good comparison. If you want to compare a wok that is expensive and a POS that don't stand the test of time and is a money pit to maintain, then yes, compare to one of those vehicle makes I mentioned if the value is considered over long term performance. However, I think this wrought iron wok will likely be a Lexus than a Mercedes or a Rolls Royce - not cheap but will likely last longer than those cars ;). Finally, one more thing about the wok seasoning test. The egg slippage is one thing. The other thing that really sticks even when a wok is seasoned well is any starchy substances like rice or udon. I find those extremely hard to cook without sticking. The only way that I've successfully get them to not stick as much is to use more oil. Egg test is too easy for any wok. Do a fried rice, shanghai noodle, or choy fun test where the well seasoned wok is not drenched in oil.

This wok is press formed, then peened. Its NOT wrought iron, Hand crafted. And by the way your knives are NOT Damascus. Oxenforge is the Rolls-Royce of Woks. Truly hand made.

I don’t really associate umami flavour with that fishy type of taste yet I’m assuming Bonito flakes and also the dried anchovies must leave it with a distinct fishy flavour, no?

What type of wok is better for bonking people on the head?

Expensive wok, pans, or knives don't make you a better cook. 🤦‍♂️

Thank you

A commercial

I'd like to request a video be made For how to make THAI SPICY FRIED CATFISH. My favorite thai dish. Thx in advance!

Jason, would this be same procedure to re-season my wok??

Does this process also work for cast iron? Also, how do I get stainless steel to actually be non stick? Bc none I buy never are!

Jason. Your recipe is spot on, especially for us home cooks who want to make delicious dishes that don't have jet fire 🔥 coming out of their cook top

Would it be an option to put it in oven?

You should have let the first egg cook a bit longer before trying to move it.

You had your pans too hot.

Best recipe by far!

That is just a thicker carbon steel wok, that is why it is more heavy. You shouldn't make claims that it is wrought iron when you don't know. It could be said that the wok was been wrought by hammering but that is totally different.

what does blueing the cast iron do?

or duh, use a wok ring

Chicken? Chicken? She doesn't deserve to eat!😂 Blasphemy! Your popo is so much like mine.🥰 Also, is that 30 mins or 3 hours cooking time?

The same one is being sold on amazon for double the price Im glad i found this video

Mine had developed brown streaks also from the water drops after i washe and it imprinted on it. Not a big deal i guess maybe needs more burning and more cooking but it's smooth no residue that you could feel on contact. It's dark blue 🌑 with dark brown streaks.

She reminds me of my mother. thank

Congratulations, is there a list of ingredients ? Thanks

Superb👌👌👌👌👌

Omg!! That is Delightful🍤🫛🍄‍🟫

Just put (wooden kitchen design) in the subject line so I'll recognize the email as from you.

What about the shitake?

Jason Some have recommended using the oven cleaning cycle to remove preseasoning from Lodge skillets. Do you think that the higher temperature of the oven cleaning cycle will also blue the skillet? Thanks for any help Robert

1:08 lol, that's way too much oil for 1st phase of seasoning process!

Could you share me GoPro setup and setting