How to Clean a Wok

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[@acooknamedMatt]

Here’s my response to the Keyboard Chefs kzbin.info/www/bejne/hKnGmZ6DfZZprrc

[@haikal5st432]

Take that wok experts 💀

[@roojothy9910]

@@zippydooda epic keyboard chef moment

[@shunnnnnnnnnnn]

@@zippydooda keyboard chef detected

[@TheTalismanOfWudan]

W rizz

[@Weneedaplague]

Dude cherry picks the worst comments and groups everyone else with him🤡

[@sarthak_pandey]

I would have burnt myself 20 time in the first 10 seconds of the video

[@Fuzei_Media]

Part of the process 🤙🏻

[@sarthak_pandey]

@@Fuzei_Media Good things often come with a price.

[@Quiselott]

If you cook you burn yourself, comes with the space

[@percsie3072]

How? It would be about as difficult to walk into a closed door while verbally acknowledging the fact that it is closed. Don’t touch the pan and you won’t touch the pan and therefore get burnt

[@Fuzei_Media]

@@percsie3072 it's literally a part of cooking to burn to yourself, it's unavoidable.

[@bayuaji7299]

bro my entire life in asia, from street food to household, i never seen anyone clean it this way

[@RedEye3]

He's a white guy western way... What do you expect?? lol. Asians use hot water and bamboo scrub, dry, place a bit of oil , wipe clean.

[@user-yn5kb5eu7u]

Seriously, this is NOT how you're supposed to clean your wok +Food isn't supposed to stick to your wok if you've seasoned it properly.

[@ushiwakatoshijima4838]

THIS!!! Couldn't have said it better.

[@dragt695]

Indeed

[@ohareshairs2210]

🤦‍♂️🤦‍♂️🤦‍♂️ this comment is actually brain dead. food will always stick no matter how seasoned.

[@SomeRandomFox1]

@@ohareshairs2210 season the wok. The wok my guy. Not the food.

[@anthonysalazar4744]

@@ohareshairs2210 seasoning the wok means infusing oil into the surface to make it non stick, not seasoning as in putting spices on food. Never heard of it??

[@acooknamedMatt]

Y’all are funny 😄 this is how we do it at restaurants after so many fried rice orders. :)

[@2006mumu]

Yes, we do this too, but we use a bamboo scrapper instead

[@francisabellana445]

It's better to just soak the rice bits with water and wait a couple of minute for it to loosen up for home cook that is

[@toosmoofoyou]

@@MissShar Tell me how to do it then rn 😐

[@neil5418]

@@MissShar he wanted "dominance" over you

[@toosmoofoyou]

@@MissShar what if no bamboo scrub

[@kinglaxkiller1168]

My parents and I who uses one at home cleans it by letting water boil inside for a while then we use a sponge.

[@MISSUNIVERSE1830]

Yes safest way to do it, this guy uses the wire scrubber which ruins the wok and that scrubber always leaves behind metal shavings

[@garlicmuncher]

@@francisabellana445 he doesn't have to look professional he is, he worked in a restaurant for years and this is how they do it there

[@Cc07]

yea this is kinda what I do and if it looks like it needs more then I will. I sometimes use a less abrasive soap but it doesn’t really matter or I just use diluted 70-90% alcohol but this is like./ not everyday use so I’ve learned it doesn’t need some ultra sensitive long winded cleaning method.

[@tiddyt6527]

@@garlicmuncher lol u gotta stop trusting everyone on the internet man. just cause he worked at a restaurant and that’s how they did it there doesn’t mean it’s the right way. for fucks sakes, I’m sure there’s hundreds of professional kitchens that are doing things “their way” and Gordon Ramsay would shit on them for it

[@idiotbuster8662]

@@tiddyt6527 this. This blind stupidity that, "oh a so called professional said so, he must be right because I can't think" Pisses me off. How do we even know he's a professional other than he said so? What kind of a professional does something so stupid. Steel scratches Iron. Basic science, literally don't care about how many kitchen you've worked in. Steel beat Iron, that's basic science, history. The reason why we use Steel over Iron for basically everything. 🤦‍♂️🤦‍♂️🤦‍♂️

[@toffeecunanan9417]

Instuctions unclear, created Scrub Daddy Fried rice instead

[@stevencheung8163]

Steel wool only for cleaning and finishing, when you do service, you use wooden brush.

[@thrillgil]

*Tell me you worked at Panda Express without telling me you at Panda Express*

[@Thorfin.D.G0at]

?

[@beaner6455]

I don't think they use wok at panda express tbh

[@MrYeetus]

even panda express does it better than him

[@JethroGrospe]

Doesn't matter what your method is. As long as it works for you. Doesn't matter. My only issue is this never happens to a well seasoned wok or cast iron or any carbon steel cookware

[@js2sgamer951]

how do you season it well?

[@JethroGrospe]

@@js2sgamer951 you have to gently burn it with a little bit of oil wiped on it. When it starts to have burned surfaced take it out the fire and sprinkle a lot of salt or baking soda all over it then use a metal scrub on it with no soap. Then burn it gently again with some oil but this time don't burn it(just to coat it evenly). Let it cool for a about 2 hours or so then remove excess oil then try to fry an egg on high heat for you to test

[@JethroGrospe]

@@js2sgamer951 if it still sticks do the same process but leave it cool for about 2-3 days in a minimum of 30 degrees celcius storage so new patina or coating can develop

[@JethroGrospe]

@@js2sgamer951 sprinkle salt and baking soda everytime you scrub your wok or carbon steel cookware. It really helps maintain that coating for a period of time

[@ezeeruh]

Personally, I let water sit on it for about 5-10 mins, then clean it. Coz it softens the stuff that got stuck on the wok.

[@alecrz1872]

Aye I work at Home Depot and Overnight I was stocking up scrub daddy with the happy face😆

[@Zer-gg6eh]

You’re cool

[@novatron7841]

What is scrub daddy and why is it special?

[@marquezjaebrendanc.7955]

@@novatron7841 search it up

[@novatron7841]

@@marquezjaebrendanc.7955 I wanted to hear it directly from the consumers not from google

[@fabulosobroham]

Yoooooo, my homie!!!home!!!! I work in garden so I've been wanting to by a scurb daddy for a hot minute

[@the_usual_icyasacocoair-ty5548]

I've done this with my non-stick pan and now I have a lifetime supply of pepper. Thanks!

[@garlicmuncher]

This is why natural selection is the best, make sure to eat all that pepper 😂

[@maxxrr7389]

Haiyah

[@Alias_Ex]

Best way is to fill it with some water, let the water boil for a bit, then scrub as shown. You can get it all in one clean. This is from someone whos worked with a wok in a japanese restaurant.

[@homestead3314]

My old Vietnamese manager would make me cut raw jalapenos for 8 hours if I cleaned it like this lol (sorry no more glove)

[@basic_jjb1308]

If you want to protect the coat or seasoning do these steps 1.fill your wok or pan with warm water 2.add a drop of washing up liquid and back on the hob and let it boil and simmer away 3. After a short period use a handled brush and brush away as it will come of easily

[@reyhanfrz3918]

You also can mix a little vinegar or lemon juice with water and let it boil for a while in your pan/pot and then wash it.

[@nygreek743]

Uncle Roger disapproves

[@drdough7982]

I love it when channels show the clean up work that goes on after the video

[@isdisgudnam]

*w h y*

[@idiotbuster8662]

Except when they fuck it up.

[@visheshsux]

i wish for my fingers to not burn at the slightest temperature change

[@BigRobBruh]

You need to season your wok then it will be non stick. You have to burn the factory peel off. Cook half an onion til it's completely burnt crispy . Then wipe with a paper towel add a lil water wipe again and then I think they add a lil bit of oil and wipe again blast on high then it's permanent nonstick.

[@vebian02]

Dude. You just need to fill it up with water and boil it and the sticky food will come off itself. If it won't you slightly scub it with your spatula. It is how i clean my wok/pan/pot. If you do that to a frying pan (teflon) the synthetic stuff will also get peel off and it's dangerous to cook with that again.

[@garlicmuncher]

What synthetic stuff? This is cast iron 💀

[@vebian02]

@@garlicmuncher i said "if you do that to...".

[@brianmw8559]

The blue painters tape to keep the wooden laddle handle from coming off is a nice touch, i use electrical tape on my wok utensils

[@SpecShadow]

"Bacon spray" sounds like my kind of perfume

[@garlicmuncher]

Baking spray

[@billy6678]

@@garlicmuncher *bacon* spray.

[@YourMusicNerd]

my smoke alarm would have gone off 40 times by now

[@user-ki3rw3yg5c]

Keep up the good wok!

[@hookedonseafood9646]

Stoked to find out you are from the RGV. Come on by my seafood market on SPI and we can do a video on gulf shrimp

[@oreo6681]

This gotta be one of the most toxic comment sections ever, over how to clean a wok 💀💀💀☠️☠️☠️💀💀

[@CoMpLeTeBeNJ]

Cuz its a bad video you're supposed to season it this totally ruins it

[@louisnicholas3275]

Because he is wrong and he make a video out of it.

[@user-vd3pw6yf7b]

All of them are haters fr

[@yash6162]

Metal scrub would bring in tiny particles in food which is dangerous. Better to use soft material which doesn’t scrape the wok.

[@shaquille.oatmeal5488]

Asian moms: thats not mess thats food now quickly eat it

[@yaboizukini]

"Augh" Scrub me Daddy 😩"

[@D1sturb_TV]

Quick disclaimer do not use bacon spray use high temp oil but dont use a spray it wont season properly

[@bird20040]

Give wok another jungle movie

[@Irishrebel092]

Even after watching the follow up video, personally I will never use metal scrubbers on my wok or cast iron. Seasoning should build up over time, obviously except for the initial seasoning when new, but all you're doing is starting with a fresh seasoning when you do it this way. If done properly, you wouldn't have to scrub it, you could just clean it with a paper towel and wipe it out

[@Celestetanrq]

Everyone here seem like wok experts after watching some uncle Roger videos haha. Anyways, based on my observations on hawkers in Malaysia, no matter how seasoned the wok is, there will always be some burnt bits stuck to the wok after stir frying. They would then use a bamboo wok brush to scrub the wok in between each dish.

[@Jihadar76]

Ah yes. You can also use the upper end of the penyapu lidi. Same effect

[@bvance3746]

"Wok experts after watching some uncle Roger videos" sorry Bros we Asians have woks even before Uncle Roger came into existence 🤣

[@buzzin533]

@@bvance3746 I doubt the majority of people here saying the same thing over and over are all asian

[@harrysashar9565]

Uncle roger such lame youtuber. He doesn’t know how to cook

[@elmohead]

Yeah but this guy does multiple passes of the metal scrub, followed by an oil spray like wtf.

[@arcanum3882]

Scrub daddy from shark tank

[@Kalahui]

I thought he said bacon spray and immediately jumped on amazon. 😇

[@xo665]

😂😂😂😂

[@siddharthareddy3071]

Frfr me too

[@user4667]

I've always cleaned my pots like dishes.... with soap and water this seems so much easier I hate having to scrub my pots and pans with soapy sponge and then rinse with water

[@imthemobby]

Y’all read the title. “How to clean a Wok”. Even if his Wok was not properly seasoned it’s fine. The video was about cleaning not seasoning/re-seasoning a wok.

[@OnlyLumi4ever]

Thanks for the tips!

[@RickTheDudeKK]

I put the wok in water to soften the hard remaining food stuff and then I use the scrubby thing and most of the stuff comes off.

[@abaskaba]

Guys good method here’s another boil water with bi carb boil for five mins sometimes less then scrub it will clean it

[@axo5000k]

Say bye to the seasoning. Season your wok and when you’re ready to cook preheat your wok, and oil, let it get hot again and nothing should stick. 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

[@dimple5285]

Le Indians watching this video: HOLD MY NIRMA SCOTCH BAR

[@diozashorts2926]

This man cooks and clean at the same time

[@eye1158]

Here is how I do it. I fill utensil with water and i dip scrub in it to make water soapy, after about 5-10 mins... It all comes down easily

[@silveohalpert5309]

I heard you just take it to Poland

[@tasya_nabila]

People really mad about how Matt clean his wok. Using stainless cleaning ball or bamboo scrubs, both is okay. Depends on if you're wok is non stick or regular one. I might trigger if Matt using that method with non stick wok.

[@Daddy-uo8yl]

One comma can change scrub daddy for ever

[@saptakmondal7583]

That is how u practice tosing food in hotel management

[@ssmith65785]

Good tutorial on how to remove seasoning with the metal and then burn carcinogens on by using a plastic sponge on a hot metal pan

[@NMP_99]

I TOOK THE WOOOOOOKKKKKK TO POLANDDDD

[@paedahe4975]

Always clean listening to Aerosmith and Run DMC’s song, “Wok this way”.

[@ca5025]

Valuable info. Thx at least a million

[@IEatMenForBreakfastFukFace]

A chain link scrubber is the best way to go

[@whitesaintatarmaon5766]

Thanks for the video, managed to get it clean easy :D

[@mrtl646]

Mom likes : hold my belana

[@mrHippo-ln6gi]

Great, but how do I clean the metal scrubby

[@_https.harshie]

By hands lmao when I do the dishes same happens to me

[@akdronixx7608]

Forgot to turn off the stove!!

[@salmontaco]

I took mine to Poland

[@Frawst_]

Just soak it in hot water for a while, anything that's crusty will become soft and therefore easier to scrub off

[@jinnah6524]

It physically pains me to see the metal sponge thing being used on a wok

[@akoustician]

I would clean this like super quick by boiling a lil water and using that iron scrub with my iron hands with the water

[@plasticavalanche9068]

put pan on low heat with water, use a wooden spoon and everything will soften up super easily. No need to make it harder then it has to be.

[@plasticavalanche9068]

a very small amount of water just enough to cover the bottom

[@gotterdammerung5527]

All you got to do is just get it ripping hot again throw down a little more oil and then hit it with cold water and literally everything will come off, even cooked on rice.

[@TakBonez]

They make chainmail scrubbers, for cast-iron pans, works great on woks too.

[@strongtowerconstruct]

Baking soda paste works miracles

[@XIIIphobos]

I use coarse salt instead of the scrubby

[@CreamMessi]

I usually take a sponge and some soap and scrub the dirt off the wok and then rinse it off, and then repeat until all the dirt is gone, but I guess this is good too

[@Jihadar76]

Lol. You can use normal tap water with the metal scrub. Same effect

[@RKONightcore]

Nephew uncle Roger Will proud of you

[@murshiddaniels]

Bro cooking in da unseasoned wok

[@appletechlikes7075]

Dimsimlim does it the proper way

[@RLSteffler]

Just scrape the actual chunks off with a hard plastic scraper then use soapy water and a Scotch Brite pad to remove the rest. Soap does way less to the seasoning than scraping with metal, and it's much easier.

[@QTardsRGey]

Yeah holding that wet sponge on a hot wok and scrubbing is a good way to get rid of the skin on your fingers 👌🏾

[@sneax2992]

Indian mom's laughing in the background 😂😂

[@jessjess3369]

Thats the sponge on shark tank episode

[@RealJayDogg]

Bet this made Uncle Roger put his leg down

[@Saltytomatoe]

That's fucking crazy bro I would of never of guessed

[@lukemurray9051]

I prefer the bamboo brush

[@NINA-hu5nw]

Soak it in water for a few minutes is the easiest way to remove those sticky stuff

[@warbotplaysgames8639]

i saw that smiley scrubby on shark tank😅😅

[@yasgamer]

Haiyaa somebody call uncle roger

[@Gooddoggowoofwoof]

My Asian ancester is screaming

[@minipiedmonte]

As a dishwasher I just scrub over the sink till it’s gone then throw it the dish machine

[@TheDarkPacific]

Always reseason your wok after a good cleaning. And I'm glad I'm the only who class their pans while they're hotter than the sun

[@Cc07]

Lol yep def not for home cooks🤦🏻‍♀️ steel wool maybe 0000 but idek. The whole mystery behind keeping that iron intact is part of why I’ve avoided investing but I’ve learned different methods primarily based on how/what you cook and esp how often. Idk if it’s in the production itself or the upkeep that makes it all so complicated🤷🏻‍♀️ but either way - I’d def put a disclaimer on this. We got kids eating tide pods, just add it in😹😅

[@autumn2941]

What did you cook for food to be stuck to your wok? You probably want to re-season your wok again.

[@BigBootyBatman]

You see how he cleans it.probably not very well seasoned

[@novek3046]

yeah because after using a wok its also 100% clean 🙄

[@garlicmuncher]

He does season it again

[@garlicmuncher]

@@BigBootyBatman if you use a work multiple times repeatedly food will stick no matter how you seasoned the wok

[@dreamtwerks1069]

@@garlicmuncher you have to re-season the wok.

[@ilnss2212]

I can’t believe I’m not the only one who calls it a metal scrubby

[@themostslimey1680]

Why do mans treat the wok like an ancient artifact, it’s just a pan bruh

[@mihairomulus2488]

it's a piece of equipment you spent money on treat it as a proper tool ig

[@ToastedSesam3]

Boil a good amout of water before scrubbing it.

[@arturo_guillen]

I learned this working at Panda Express 🫠

[@adlar2005]

Your kitchen sink plumbing be like 🆘

[@lagsmakemeagressive8023]

Yea let’s clean The Rock

[@muanpuiafanai5604]

now you have to throw alway your scrub, even if its new...its better to boil your dishwashing soad and water, and after a minute of boiling all of the sticky things will be soft...now you don't even need a steel wool scrub unless to make it shiny

[@ronaldopiko]

We do it with bare hand with the wire thing here in Asia

[@duds1916]

Slap dat bass Mon!!

[@masknohito4609]

Tip:- you can just add cold water and leave it for a while and it will just come off 💀. I guess people don't really know how to do the dishes

[@sng3939]

So just cook the metal scrapper. Nice.

[@michaelscofield1826]

Normal person with common sense: Don't use metal to clean your wok. This guy: Be sure to use metal to scrape off all the seasoning you built up on your wok so your next dish sticks as bad as this one.

[@novek3046]

"this guy" lmaooo and who are you?