Why you NEED to re-season your wok!

[@philipatkinson7039]

Brilliant tutorial khoan. I didn't realise that you had to scrub the outside of the wok aswell. Thanks again 😊

[@KhoanVong]

yes. you want the wok to be pure metal so it absorbed heat more efficiently.

[@TheEnufzed]

Thanks Khoan , very helpful as always😊

[@KhoanVong]

My pleasure!

[@sweetlou5902]

Thanks kindly for the straightforward instructions and explanation. Cheers from across the pond in Canada 🇨🇦

[@KhoanVong]

Glad it was helpful!

[@Dalamain]

Always look forward to your videos, thank you!

[@KhoanVong]

Glad you like them!

[@jasonmart1081]

You know Khoan means business when he pulls his sleeves up :D I might need to re-season mine at some point 👍

[@KhoanVong]

yeah:)

[@lhoang02]

Thanks for this video Khoan! Looking forward to more of your videos. Please do updated videos of chicken balls and the older videos!

[@KhoanVong]

will do I did chicken ball in January kzbin.info/www/bejne/hoqno3ili5yFiZo

[@nelly661]

Wow, this is absolutely incredible - some of the best content out there. Please keep making videos it’s truly fascinating watching your skill and knowledge

[@KhoanVong]

Wow, thank you!

[@johntsan742]

Thank you for that great tip.

[@moccalou]

I had a favorite restaurant in Salt Lake City who had chefs that I'm sure attained wok hei with the chow fun noodles. Lightly charred with a smoky and amazing profile. I know it was special then but I had no idea what caused it. I learned about it later. Now I live somewhere where I can't get the noodles like that and I really miss it so bad.

[@KhoanVong]

Beef ho fun noodles is famous for it's super wok hei. I have a video of this dish on my channel. However I am planning to do an update version soon.

[@PWCDN]

@@KhoanVong beef ho fun with good wok hei is to die for.

[@bazilbrush7559]

Super video. Merry xmas to you and your family, I hope you are really busy over the festive period and enjoy your time off for Chinese New Year when it comes. ❤

[@KhoanVong]

Thank you! You too!

[@jamieray883]

Hi Khoan , nice to see you back again. Can you advise on seasoning a wok on a electric cooker , i have a flat bottom on mine and its not getting the right seasoning on it . Thanks

[@philipatkinson7039]

I've got an electric hop and I've purchased one of those outdoor camping stoves to do the job. Takes longer than the jet oven that khoan used and do it outdoor.

[@KhoanVong]

electric cooker is a bit difficult, you cannot get the direct heat into them.

[@xinixxagnix201]

Once a year i sandblast the underside 👌Great tip Khoan.

[@KhoanVong]

Thanks 👍

[@nicolewilson4058]

Thank you for posting this. I was wondering how to go about seasoning the wok again. I've noticed that it had slightly changed color and a little rust.

[@KhoanVong]

Glad it was helpful!

[@GeorgeKemp]

Fascinating! One question, what are your gloves made of, surely not plastic or rubber?

[@KhoanVong]

Itr's professional rubber gloves from Makro:)

[@GigDriving]

Thanks a lot khoan, perfect

[@KhoanVong]

Always welcome

[@djbongwater]

you have a supremely interesting accent to me, an american-- gonna reseason my wok!

[@KhoanVong]

I am from Hull, U.K.

[@paulwake7454]

May I ask what brand of wine you use, mine looks darker and reddish in colour?

[@KhoanVong]

The brand I use is not available to the public. If you use shao xing that is a good wine for cooking.

[@markb9245]

Thanks!

[@markb9245]

Thank you Khoan Vong we appreciate your time and skill to post what you do very grateful!!!!

[@KhoanVong]

Thank you mark. Appreciate the A$2.00:)

[@KhoanVong]

you're welcome.

[@duncanmit5307]

👍💜👍💜. Have a great Christmas👍👍👍👍

[@KhoanVong]

Thanks.

[@nikhilsharma5857]

Which wok is in centre and made of what metal?

[@KhoanVong]

They're all carbon steel woks

[@davidarmstrong4729]

Kohan quick question which is the best rice to buy for making fried rice plz

[@KhoanVong]

Long grain rice is usually best for fried rice.

[@MrLiveEra]

Where did you get that scour pad thing with a wooden handle? I really need something like that

[@philipatkinson7039]

Try your local Chinese supermarket.

[@KhoanVong]

I have plenty of the wooden handle. It's a wok brush, when they are wore I took the stubbs out and drill a hole in them. Fixed the metal scourer when some bolts. If you are around Hull and pop in I could give you a couple:)

[@TommyTimebomb100]

Knowing my luck if I managed to get anywhere near that heat the handle would fall off ☹

[@KhoanVong]

:)

[@bengarrido638]

How can we do this with out a Jet engine?

[@KhoanVong]

use you gas burner at home kzbin.info/www/bejne/r5TIdqhjZZ6WmLc

[@bengarrido638]

@@KhoanVong Thank you. Here we have an electric range