How to season a wok with James May | Ft. School of Wok

We all know James May loves food cooked in a wok, but does he know how to treat his own wok right?
James and FoodTribe editor Rachael Hogg enlist the expert help of Jeremy Pang, founder of School of Wok, author or Chinese Unchopped and Hong Kong Diner, and TV chef and presenter, who teaches them how to season a new wok, and get James’ wok up to scratch.
Subscribe to the School of Wok channel: / theschoolofwok

[@SchoolofWok]

James and Rachael are true wok-stars! 🤘

[@brandon_wren]

This was an excellent mash up!! Time to go redo my wok now that I know how..... :)

[@ChickenEyebrowPS3]

Great work on the video, very informative.

[@Elwaves2925]

I see wok you did there.

[@johnpbh]

Thanks Jeremy for all the videos you have posted. Usually I just watch you and eat vicariously. I loved this one with Food Tribe. I'm now away to season my wok properly.. Mine looks a little like James' did at the beginning...

[@will16320]

Great video! Wok on!

[@coloradostatesenatorsteven7443]

Say what you want James is the best youtuber out of the three.

[@bajablast6732]

What's your profile photo from?

[@RunDub]

He absolutely is.

[@coloradostatesenatorsteven7443]

@@bajablast6732 Sound! Euphonium. The picture itself is an edit for an aesthetic feel.

[@AfferbeckBeats]

Having watched all modern Top Gear since it started airing, the idea that James would become the most internet savvy entertainer is not something I saw coming

[@0farmerjohn0]

I actually agree!

[@basithph8958]

Tonight Jeremy Clarkson goes farming James May is cooking in the kitchen And Richard Hammond is restoring an old Jag

[@Yagunitto]

blessed time!

[@jmace5964]

Truly a blessed timeline

[@Bitterman5868]

ALL OF THIS TUNIGHT ON BOTUM GEAR!

[@zaheeduddin743]

It is not Jag it is Jyaaaaaaaaaaaag

[@lhaviland8602]

I think you meant an old Jaaaaaaaaggggggggg.

[@Boskov01]

James May: "Great news!" Jeremy Pang: "Wok?!"

[@YuvrajHanspal]

"The Dacia Sandero..." And they all dissolve into uncontrollable laughter 🤣

[@clockwork9827]

@@YuvrajHanspal but now, i want a read-on-ably priced Sandero

[@mjbirdClavdivs]

Tonight: Jeremy schools James, and James listens!

[@MausOfTheHouse]

And Hammond quietly takes pictures

[@leumas75]

… and then rolls a car.

[@falconater68]

Rachael listens. Jeremy says Wok and James sniffs a roll.

[@camerachica73]

I tried seasoning my new wok at the weekend and I got concerned that my tiny gas ring hadn't blued the steel enough, so I called up my local Thai restaurant and asked if they would do it. They thought it was a really random request, but it came back blackened and silky plus I got to enjoy a bowl of prawn pad thai at the same time.

[@SleepySeel]

Use a hand held blow torch instead of the gas rings with peanut oil. Much easier.

[@chijavier1869]

Ha ha nice one!

[@clockwork9827]

@@chijavier1869 interesting translation

[@chijavier1869]

@@clockwork9827 What??!

[@kiltedcripple]

That's the best wok seasoning strategy I've ever heard. Brilliant!

[@darrenquirk2269]

This is by far the clearest explanation of seasoning and maintaining a wok I have seen. Thank you. Very helpful.

[@gizmobowen]

Jeremy is a pleasant and likeable fellow. I really enjoyed his information and found it very helpful. I also suspect he may be James' new favorite Jeremy.

[@my_beer_stories]

This was miles better than any FT promoted bullsh*t with a brand deal

[@Redcoat6650]

Love how over lockdown all three have new shows, Clarkson's Farm [great show defo watch it] Richard's Car Show Thing James's Food Fest.

[@DRCrimeCircle]

yes

[@IAteYourFace72]

Not sure I'd really count Hammond's random wreck buying and giving it to two other guys to work on as his show..

[@noneofyourbusiness4294]

@@IAteYourFace72 Hammond had that awful great escapist thing. He can be so entertaining, yet that somehow happened.

[@IAteYourFace72]

@@noneofyourbusiness4294 oh yes, I think I repressed that one

[@clockwork9827]

where is Richard's show ? it doesn't come up anywhere

[@Say_Tin]

James is so entertaining just by existing I could watch him do anything and still have fun

[@leumas75]

I find his genuine interest in things…. quite interesting. And entertaining.

[@michaelgarvey2148]

Jeremy is brilliant at explaining & demonstrating , i was about to buy a non stick wok but i will go with the the traditional one now . That tip with the tea towel is fantastic .

[@christopherleetrf]

Viewer from Hong Kong here 👋 and I can testify chef Jeremy Pang’s point on households in Hong Kong losing their woks. It’s truly happening and we tend to have non stick frying pans to make basically everything now.

[@duncanhowarth9514]

I lived and worked in China for many years, in many different places, and, being single, it was always easier and better to dine outside in either a simple restaurant or having streetside food (da pai dan) late at night. The experience is out of this world and you get to try dishes as far removed from your local Chinese chippy as you could ever imagine. Superb! Happy days too!

[@PyroNinja713]

Sorry about the whole loss of freedom thing over there.

[@havyn88]

@@PyroNinja713 first the British now the Americans, it's really sad indeed.

[@evanfinch4987]

what

[@nickwilliams1108]

Jeremy showed me how to do that at School of Wok 7 years ago. Never forgotten. Fantastic!

[@nicolalb695]

I’ve had my wok for years and it looks similar to James’s. I didn’t realise it’s not completely seasoned! I thought that’s how it’s going to be using a ceramic glass hob. After watching this video, I now have a perfectly seasoned wok and cooking with it is a joy. Thank you so much James and Jeremy.

[@billyaustin5317]

James and Jeremy are two of my heroes from my two passions (cars and food) - so to see them randomly appear in a KZbin video together is pretty much heaven!

[@maxlagewaard8959]

All my confusion about how to season a wok is now gone. I feel liberated. Thank you

[@adaptorperish1322]

I liked the chef! I think he’s a great teacher and pretty entertaining guy, as well. Also, seeing James genuinely enjoying all of this was somewhat satisfying.

[@EaterOfCheese]

Fascinating! As a student-age person, it is so much cheaper than take-away, not to mention healthier (and far more rewarding) to go on a grocery shop for veg, meat\fish and noodles and such, and just make a stir-fry (other wok-dishes are of course available). Very helpful and fun video! Cheers!

[@darkregin2]

This video just appeared on Autoplay and it's been the most educational thing ive seen in a while Jeremy did a great job and was enthusiastic about whatever they were going on about

[@muzafferkayhan8084]

School of wok&captain slow. BEST THING EVER!

[@0farmerjohn0]

Two of my favorite guys in KZbin in the same video! You should do more collaboration. Jeremy: James stir faster! Tummy and the head! James: I can only do tummy or the head not at the same time. Which one is it? 🤣🤣

[@WiiGhost5000]

I like how James asks important questions and always makes sure viewers understand

[@Soapy555]

Rachael got a rockin figure goin on. You go gurl!

[@Soapy555]

@@Sidowse well done, I was waiting for that :)

[@chrisosh9574]

Fantastic! For the last ten years I have always used carbon steel frying pans made by the French firm Buyer (pronounced Boo yay) I seasoned those the same way, then a couple of years back bought a James sized wok and did the same. I would never buy a non-stick pan again, I'm sick of the non-stick breaking up and requiring a new pan every year. Now I need to practice tossing a tea towel.

[@timbaker577]

and are we eating tiny amounts of non stick ?

[@leester9487]

I'm not British and I don't know why James May is famous, but I'd watch anything where he just stands around and chats. He's so calm and natural on camera it feels like I'm in the kitchen there with them. mmmm maybe THATS's why he's famous.

[@pirouette5212]

I've always just dried wok straight on the stove fire because I'm lazy, I'm glad that it's actually the right thing to do

[@videojeroki]

Jeremy: "really give it a PROPER scrub in and outside the wok" lady: "yes" ...proceed to gently scrub the wok like she is restoring a painting in a museum :)

[@rena764]

Jeremy Thank You. Bought a wok 3 days ago I seasoned it today. Its perfect, tested it cooking an egg. The egg did not stick and slid all around the wok. Couldnt have done it with out your video. Thanks Again.

[@charliec2966]

Just got one. How long did it take you. What were steps. Need help

[@rena764]

It took me I would say about 45 minutes. If I bought another one it wouldn't take as long. I took my time and followed the video to the latter that's what took so long, step by step and taking my time. The wok results were to perfection. I couldn't be happier. Take your time and I guarantee you will be happy especially when you do the egg test. When that egg slide around that wok and dont stick you will smile ear to ear as I did. Another thing is everytime I use mine I season again and it takes about 10 minutes to season again. I do that to get a better season and to prevent rust. ENJOY YOUR WOK !!!!!!!!!

[@johningham1880]

Water-balling thing is known as the Leidenfrost effect, apparently.

[@woutervanr]

It is indeed. You can find quite a few nice videos showing it of on here. This effect is also the reason you can poor liquid nitrogen over your hand and not really be bothered. It evaporates so quickly that it forms a protective barier of gas. Afaik there isn't really much use for it expect science demonstrations and seeing if a pan is hot enough.

[@clockwork9827]

@@woutervanr and, running farm equipment, now

[@nicholaphilip4609]

Very informative and helpful! Thanks to you all.

[@PartTimeRonin]

In Thailand most stir-fly oil use usually soybean oil or palm oil since it's quite cheap and high smoke point. Other oil is used too but it's more expensive. Some food stalls or restaurants even use pork fat oil for extra flavor. Peanut oil is actually rare here.

[@mattsimmons2576]

That film was unbelievably informative. Mine looks like James's. Gonna go straight away and season my wok

[@Divedown_25]

James May is really a great character for programs of whatever subjects

[@matthewcompton1506]

Some say he's the best chef of all time.

[@lorrinkim2274]

...in the WORLD

[@greymatters2965]

Gordon Ramsey agrees

[@BoomBoomLou]

Also in china they repurpose gutter oil. That cuts costs pretty well. You may hear people screaming for freedom in Shanghai but that's normal. They're just roleplaying the popular tv series "Black Mirror" which can be almost comparable to what's actually going on but just evert your eyes and wish happy thoughts.

[@mythrusthelema]

Now I have to run into the kitchen, season my Wok, and play with a towel! A fun filled afternoon, thanks Food Tribe👍😍

[@mythrusthelema]

Oh and stir fry some food🤩

[@shadow-wulf]

That was the best suggestion in this video for me. The rest I've seen and heard, but I need the practice part for sure!

[@richardw64]

Nice to see Rachael again.

[@lesmoore4769]

This video the reason I dumped my old stove for 2 IKEA slim induction and 1 gas one. School of Wok is a big inspiration of mine, gone patreon. Mr Pang's way of cooking turned my old greasy to wonderful wok'y. From boring, today I love spending time in the kitchen

[@astitvak]

Have we finally found a Jeremy that James can tolerate?

[@filosofodemierda]

The simplest and yet most effective way of seasoning a wok I have seen in, however long I've been obsessed with woks. 2 maybe 3 years.

[@davidthompson6834]

How refreshing to have an assistant who laughs and smiles

[@QldChickenPuncher]

My wok game used to be woeful.. But I watched a James May video and now I wok like a boss?? What Universe I am in where that is an actual sentence?? Thankyou Jeremy Pang, thankyou James, and thankyou FoodTribe!

[@ruifortes1292]

As soon as I heard school of wok, immediateley subscribed. Wok is one of the most versatile asian culinary utensils, love it!

[@nikushim6665]

"there alot of peanut allergies, so i kinda stay clear of peanut oil" Thing is refined peanut oil perfectly safe for those with peanut allergies, it does not contain the proteins that trigger a autoimmune response. Its a vary high smoke point, neutral flavor and can run for quite awhile before degrading and having to be changed out. Which is why so many restaurants use it including fast food.

[@auntiecarol]

About 35 years ago I got a Ken Hom wok and cleaver box set for Christmas, and followed the seasoning instructions meticulously (we had to read back in the days before youtube). Saw me through uni and grad school, but somewhere along the way it got lost. Still have the cleaver; it's used pretty much every day. Talk about return on investment!

[@johnnyr6391]

Please make more videos with Jeremy! These are so awesome!

[@wii60own]

What a pleasent suprise. I love School of Wok, watch it all the time.

[@robertworden8559]

Second time I watched this episode and I love it even more. Its really very educational and delightfully fun.

[@businessphone6709]

XD "i tend to overcook everything because i am neurotic" - James May imho by far is the most unique bloke in youtube history .. and funnily in comparison to most other youtubers the least neurotic one

[@stepincarry5145]

James looks like he’s 10 years younger

[@Drax514]

He lost a buncha weight I think? He also mighta been going through some undisclosed health issues that are now over. Because yeah, he's been looking so young in the last couple videos. Noticeably.

[@MausOfTheHouse]

Infinity - 10 is still infinity

[@NippyMoto]

That's what riding a bike does to you, absolutely shreds fat.

[@kionera96]

Clearly he's less stressed without Clarkson and Hammond around

[@theyellowlightsaber3193]

Youre joking, he looks older with the bedraggled grey hair and goatee beard

[@johnwiley8417]

James May knows about tempering colors! That's impressive!

[@JallenMeodia]

Of course he does, he's James May. But also he once visited a Japanese katana maker, I imagine he picked up something from his hasty "apprenticeship" lol.

[@johnpbh]

I love @schoolofwok content and I think this is the best and most informative vlog yet... well done everyone, thank you for all the tips and I'm away to go and season my wok PROPERLY..!!

[@squirrellydan4987]

This episode was in-fact bangin.

[@davekpatrick]

Woktastic video! thank you FoodTribe, school of Wok, Jeremy, Rachel & James

[@Marauders5]

Fuiyoh! Uncle Roger would approve i think

[@trizvanov]

I was JUST about to say that. Fuiyoh!!

[@samsowden]

Nephew Jeremy didn't talk about wok hay haiyaaaa

[@bridesbiscuit]

By why not use peeea-nut oil? Big man so scared little peeea-nut. So weak... so weak.

[@petelawless4814]

Thanks Jeremy, I followed your instructions and my Wok turned out perfectly. Thanks again I am a big Fan now! Pete🎉😊

[@lovemrj4ever]

I see James May. I click. It’s what I do.😍🥰😘

[@JeanMarcSlak]

Love Jeremy and School of Wok. So glad you got together!

[@lsellclumanetsolarenergyll5071]

Love this show. I love the unfiltered version because it brings the original version of the show. Bang it in the bunker LOL ..... we need more of this.

[@ReneJethmal]

Love the collab with Jeremy! Hope to see him on the channel again soon!

[@yolandahuang1284]

Many of the young generation in China don’t know how to season a wok. This has been interesting and educational!

[@btyc]

Everything about that was excellent. More of everyone here please

[@SacredShiro]

I was taught that it's the oil that polymerizes when exposed to high heat and it creates a non-stick patina. First time seasoning can be repeated 2 or 3 times till your wok looks black and shiny like obsidian, although once is usually enough for more cases.

[@robertwren8878]

Me too!

[@Careers-Adviser]

Every day is a learning day. Thanks, guys.

[@girlslikemachinestechnotra8869]

My 3 favourite hosts in one vid. Tremendous. Jeremy got me into Wok cooking a while ago.

[@Franklin-o2e]

I really liked your show💖 it was very helpful 😊thanks👍

[@mvfc7637]

I have never been able to get the wok’s I have used hot enough on my standard gas stove top and I’m glad it was explained how restaurants use higher powered stove tops to stir-fry the ingredients in less than one minute.

[@ExternalInputs]

I have a takeaway near me where the cooking is visible and the gas burners they use have a prodigious output. Most domestic stove tops aren't up to the task unfortunately.

[@GrAsSMoPer]

One tip is when you boil veges with salt in your carbon steel wok ... make sure you wash after you finish otherwise it will rust the next morning ... 😂as I have found out.... best cooking channel that I turn to for dinner

[@mattijees]

What The Wok? I just bought an new wok pan. This is really helpful user guide for dummies.

[@chijavier1869]

Jeremy is such a great teacher and I’m mesmerised by the way he speaks….don’t tell him I said that!☺️

[@ChilliCheezdog]

So now I know what Robert Plant's being doing since Led Zep disbanded.

[@Cactusfruitsquisher]

Wouldn't surprise me that he'd probably be doing this sorta thing

[@duncanhowarth9514]

He looks even more like Robert Plant on his "Making His Own Gin" vid that he's just released.

[@jenjabba6210]

What what what, a channel with James and I've never seen this. Nice

[@MA-qf5gq]

Two kids of people in this world Those who love watching food related KZbin videos And thoes who love James may food related KZbin videos

[@dcxplant]

Steel pans, steel woks, cast iron pans, they all need this. With two pieces of cast iron, and a carbon steel wok, all properly "burned in" as the young man says, "seasoned" is what a lot of western cooks say, you have what you need to make any food and it is non-stick. No need for plastic coatings that poison the user. I make eggs and other "sticky" foods every day in my cast iron and steel pans/wok and they rinse clean with warm water and very little effort. They end up looking unique and maybe not looking like an antiseptic "perfect" look, which is normal and I like it. They will start out very splotchy, but with time, become an even black. This even black seasoning or 'burning in' takes years to develop but meanwhile out perform ceramic or other coated pans.

[@benlacey2259]

I’m surprised James doesn’t know the name of the Leidenfrost effect

[@samsowden]

twenty years of being bullied by the other two louts every time he says something interesting has probably just taught him to keep those things to himself.

[@mericet39]

Rachael Hogg is unbelievably gorgeous

[@hainanbob6144]

I needed to see this, despite living in China! Thanks team.

[@MrMurrayA]

Thanks for all the useful information. Well explained by all three.

[@tonyn152]

Great show! Very informative and entertaining!

[@Spacemonkeymojo]

This was such a fun video! I'm so happy there's a video of them cooking lol onto that one next.

[@mattheweckermann535]

Great mash-up. I saw Jeremy on my KZbin feed and thought "wow, there's an unexpected update from School of Wok... and with Mister Slowly!?!?"

[@hahaha2717]

I want James May to sing me a lullaby every night as I go to sleep with that voice of his

[@stephanefarnes6398]

Finally James may Woking for a change 🙌

[@malitze]

what a great collaboration, never expected this! 👍

[@Kk-uf8hd]

This chap gave me the best egg fried rice recipe I use continuously! 👍

[@XFactor1984]

This is fantastic timing! I was actually going to season my outdoor wok today. But I didn't exactly know how to do it. Voilà, KZbin presented this video to me this morning :D - should I be worried? xD

[@Pienimusta]

We need more of him on the channel.

[@seanluke3052]

In my experience, peanut oil is the most common oil in Hong Kong, as it has a high smoking point. Elsewhere in China, my understanding is that rapeseed oil (unrefined canola) is dominant.

[@LisaNovak95]

Growing up in Thailand my family would use soyabean oil. But when we stayed with kun yai (grandma) she would use residual lard or animal fat

[@makeit.primetime99]

Best fat right there

[@quinnkeating8431]

I found this video incredibly informative, and I really enjoy James May too.

[@desertfox3860]

There was a lot of valuable information there. Thanks guys for sharing!

[@AA-ke2ns]

I’ll ask my Uncle to watch this, UNCLE ROGER

[@claudiafunder5490]

Great post. I have a very well seasoned wok, round bottomed with side handles, 25 years old, purchased in china town. Did a renovation for a wok burner and dishwasher but sadly the domestic gas pressure here is controlled, quite tame and disappointingly, I can NEVER get the wok hot enough on my wok burner. But still stir fry a lot. Love it!

[@blindazabat9527]

Absolutely amazing!! My non-stick wok will go straight to the bin and I'll get one of those authentic ones.

[@Jistarii]

Rachel is wife material lads. Whoever lands her has an amazing catch!

[@ukgroucho]

Very informative! Avocado oil. Been using it for years because of the high smoke point (was using groundnut before that - which is peanut oil).. Anyhoo word of caution.. If you buy from places like Tesco in a tiny bottle (which I did in first lockdown) it's likely a blend so does not really deliver on the high smoke point goal. Chosen Foods are a US brand (I think) that CostCo carries.. 1 litre bottle is about £8 or £9. Lasts for ages. I also saw some in TK Maxx the other week it was a bit pricier but still reasonable. Think to remember is you are not deep frying chips in this stuff.. it's for stir fries or rubbing on a steak before your sear it etc, so you don't really use that much. If I go through 2 bottles a year I'd be surprised.

[@invisiblekid99]

UK Costco doesn’t always have it, but whenever they do I always get a bottle. It not cheap, but it’s far cheaper than the little bottles in Tesco as you say.

[@ColinH1973]

What a lovely guy Jeremy is.

[@n7565j]

You are looking fantastic Ms Rachael!!! What ever you're doing, keep it up😉

[@garyheaton3302]

I really think the best way to season carbon steel after the initial process is to use it often. And then as discussed in the video rinse it and place it on the hob to dry. Rub with a light coating of oil. Heat that up until almost smoking, and give it one final wipe once it’s cooled.

[@komkwam]

@Gary Heaton I know a few Indonesian people who doesn't reheat the wok after applying the oil when they are done with the wokking. They clean the wok and when the wok is cooled down they oil the inside of the wok and put it away. The thin layer of oil will be heated the next time they use the wok anyway, so no need to do the last reheating part. The oil is also used as some sort of protectionlayer.