Creating a NON-STICK cook surface on your STAINLESS STEEL WOK with the spot seasoning method

[@DisHammerhand]

11:34 I have developed this technique accidentally because I grew up cooking on stainless steel. I always fried or scrambled eggs in stainless. It was a bad day when they stuck but most days they didn't if I was paying attention. I have just acquired a stainless steel wok. I went with stainless because it is what I am used to. The wok is much easier to use with making one pan meals.

[@KennethJordangnosthiseauton]

'Spot' on as usual Tak! I Thank you for sharing your knowledge and insight.

[@alanharris3277]

I don't have any experience using a stainless steel wok but I cook all kinds of food in my stainless steel pans, including eggs, without any "sticking" problems. I've even done a classic French omelette and rolled it from the pan without any sticking problem. I don't rely on any "seasoning" method (the stainless steel doesn't need a layer of polymerized oil to protect the metal from oxidation). To avoid any sticking problems I first heat the pan to the temperature (390 - 420 F) where the Leidenfrost effect occurs (where drops of water form little balls that roll around the hot surface versus boiling off), before adding the oil. I add the oil and reduce the temperature. The oil never gets hot enough to "season" the pan (which involves both polymerization and oxidization of the oil). Having said that, I don't think my 7 layer fully clad stainless steel pan would be well suited for the type of cooking that a carbon steel wok excels at. The wok is capable of very quickly reacting to changes in temperature, across a very wide temperature range. In your investigation of why low and high carbon steels are better than SS at retaining the 'seasoning' I found your observation on the differences in porosity between the metals quite interesting. There is one other big difference in the characteristics of the metals that might be worth looking into to see if it plays a role. Stainless steel's protection from rusting is provided by the Chromium in the metal alloy. When exposed to air, chromium forms a thin layer of chromium oxide on the steel's surface, which acts as a shield, preventing further oxidation and corrosion. This is an ongoing process, which serves to maintain and renew a passive protective layer on the metal.

[@WarlinSeven]

A pleasure to wok in your shadow..thank you!

[@daweitowalk]

Nice one!

[@tomchicago]

Thank you for sharing the information, I was in the market for a new wok, and I have all Cuisinart Stainless Steel cookware so I purchased the wok to add to my collection. I have learned spot seasoning for all my cookware from you.

[@samplays4421]

Very informative and simple. Thank you for taking the time to post

[@nanafalke]

Worked perfectly, thank you Mr. Tak! 谢谢

[@thomastommy1192]

Awesome great video thanks for sharing it. Stay well & safe my friend.

[@teddygonzalez87]

This applies to all SS pans and pots. Simply add oil, let it smoke for 15 secs, let it cool down and it's ready to use. Not even eggs will stick.

[@JeffDietzphoto]

Does kind of oil matter??

[@teddygonzalez87]

@@JeffDietzphoto you need to use a type of oil with a hot smoking point, like canola or sunflower seed oil.

[@WowplayerMe]

I don't currently own a wok. I have been using my cast iron skillet or an enamel coated dutch oven depending on the amount of food I'm stir frying. I admit that I am considering a wok purchase & I actually think stainless steel will be my choice. Thanks for this informative video to help make my decision.

[@noahg8784]

gonna try it out thanks

[@donnapiko-jones2652]

SPOT Cleaning works like magic!

[@LoveLikeaHurricane]

when removing the food, and then adding more foods after, do you have to spot season in between removing old food and adding new food in the same cooking ?

[@juniorjones5108]

I would like to know as well,especially for stir frying,do you spot season with each new food added?

[@annericci7725]

What oil do you like best? I know different oils have different smoke points?

[@pfufy2946]

Is stainless steel wok good for fried rice?

[@blaqfish]

Do you spot seasoning every time you use that pot? Thank you Sir

[@N4sir98]

Yes, as he stated in the video, he seasons the wok each time he uses it prior to adding the ingredients.

[@DanielTejnicky]

5:30

[@DS-xl1ro]

All pans/woks regardless of the material need to be seasoned. Even non stick. I’ve read many articles and viewed many videos that claim carbon steel, the thin type, are the best material for a wok. Maybe true if you have high heat, but most of us don’t. The clad stainless steel woks keep the heat as do the heavy carbon steel.

[@DianElizabethSmith]

Xiexie 💕

[@eylab1541]

but that is a huge amount of oil to consume every day....

[@B-leafer]

Skip to 5 min to season your stainless wok.

[@narujohn6984]

This guy probably created 100 videos just on seasoning stainless steel woks with various click bait titles.

[@cecetrinh4825]

I find that majority of your videos are repetitive. Maybe you should do a demonstration on seasonings of cast iron and carbon steel too to help people decide on their next cookware purchase.

[@N4sir98]

A quick search of Tak's channel will reveal the seasoning information you are suggesting. His spot seasoning method that is discussed in this video is applied to all the different wok materials regardless whether it is carbon steel, light cast iron, cast iron, or stainless steel. He's also done at least one video about things to consider for future wok purchases.

[@cecetrinh4825]

@@N4sir98 for your 411. I’ve seen his other videos. All the same just on different days 🤦‍♀️moving on…..

[@billy-kw7nl]

@@cecetrinh4825 So don't watch them! Jeez, some ppl just love to complain.

[@NMWanderings]

Useful information. Based on one trial it seems to work. Thank you for the presentation. I do think the information could have been summarized at the beginning for those of us just wanting to use it immediately. Also. I realize English is not your native language (though you speak it well) so perhaps that is why you repeated "wok" about 50 times. We know we are learning about a wok; only one or two uses of the term would be sufficient, and appreciated.

[@billy-kw7nl]

Grow up

[@SopwithTheCamel]

A Teflon wok is way better.