The only guide you need…seasoning & maintaining your carbon steel wok

[@darrenquirk2269]

This is the easiest to follow wok seasoning video I've seen. Thanks Marion.

[@chookielala2]

Proud Aussie! Keep up the good work Marion

[@celythompson7957]

I am hooked . Love your show. I will be making one of your recipe for supper. You’re an awesome cook.

[@judithjudith5611]

I seasoned my wok yesterday following your method. Its now perfect.

[@maciedillon6702]

I just purchased and cooked in your wok! I’m in love! I made my very first udon noodle dish and it came out perfect! I wish I could send a picture! Nice and glossy like you always say. I love your channel so much and I cannot wait to try more recipes! Thank you for everything! Love Macie - Louisiana USA

[@cynthiahonorio9758]

Thanks me Marion. Learned so much and will apply. Just use brush to remove bits stuck to my cast iron wok. Season wok when not evenly shiny. Use medium heat when using wok for stir fry. Start with protein when stir frying.

[@lesdircks2540]

Just the pan, the wok kit for Christmas... Wow.. they are unbelievable! and the books are fabulous!! Just seasoned the pans, looking forward to many delicious 'Marion' recipes!!! (Sounds like an ad.. :-)

[@frankfreeman7253]

Marion...you are simply brilliant. I always learn something when I watch your video's!

[@markojovanovic165]

Wow! This one video explains it all! Great job Marion 👏 👍 👌

[@carlaangelinelomio5092]

Thank u for sharing this to us..knowing how to have a nice non stick wok... i hope your next video is about how to sharpen the knife and maintain the sharp. Thank u

[@keertanasmurthy4207]

Damn this was a masterclass on Wok!! Thank you Marion!! Love these lessons

[@jamaicanaforeign5326]

There is always something different on this channel that you can learn from!! A very well detailed video👍

[@Marionskitchen]

Thank you!!

[@ChiliPepperMadness]

This is great information!

[@pelicanus4154]

Great tips! I had a total stripping of the seasoning on my wok when I was making lemon chicken. I made the sauce (which contained a lot of lemon juice) in the wok I had made the stir fry in. Had to start all over again with the seasoning. Lesson learned.

[@courtlandcarson6610]

I’ve been so excited for this video, Marion! Thank you!!! ❤🧡💛

[@mrcskitchen]

Thanks Marion, useful topic 😊👏🏻👏🏻👏🏻

[@annakuta8031]

perfect timing!

[@amparomejala5164]

Good morning here, love watching you with your amazing cooking!

[@michellehiggins369]

Loved this instructional video! Mine needs a very good clean before I attempt to re-season it!

[@Vicky-lc9pg]

Thank you the food looked nice

[@Feebeeee]

I received my Anaya mini bowls & spoon sets yesterday & they are stunning! Beautifully made, love the texture & feel & colours. Would love more of that whole set eventually 💜 Thank you for creating them. Only downside the ‘courier please’ company you use for delivery are hopeless in our area & a pain in the you know what to deal with. Never seem to be able to read a number correctly & they delivered to our neighbours who were not home at the time and it was meant to be signed for! This company is very consistent in doing this & I would never recommend them. Customer service is a joke. Lucky the parcel was delivered to our nice neighbours & not the dodgy ones. Just thought you should know.

[@Visitkarte]

Thank you so much! This tutorial is really very helpful. ❤

[@carolwarner6387]

Thanks Marion! I recently bought your Mako Wok, and I’m very happy with it. Being left-handed, I’m having a spot of bother getting used to the wooden spatula 🤣

[@PhuongKümmel]

After watching so many of your videos I have finally got my own mako wok, Marion! Do you have any tips for seasoning the wok on induction stove? I have problems to get the whole wok seasoned

[@niguel4438]

Thank you. This was very helpful

[@zvonimirzvone7932]

Amazing and educative video. When will your mako wok be available in Europe?

[@corrinecullen]

Hi Marion, I love watching your videos and ive just purchased a stainless steel wok. Ive sprayed kitchen multi purpose spray on it and seems to have changed the look of the wok. Can it be fixed at all? Thanking You 😊

[@jamest6822]

Do you need to wash the old oil off before cooking, if you seasoned it with the oil coating after the last use?

[@elsafischer3247]

THANK YOU YHANK YOU. This a GREAT tutorial

[@NeilW210]

Great video, Marion, thank you. Can you please advise on utensils. I have a carbon steel wok, nicely seasoned, but I find that metal spatulas scratch the wok quite badly. I see that your Mako wok is compatible with metal utensils, but wouldn't even the Mako be scratched by a metal spatula?

[@Marionskitchen]

I prefer to use bamboo or wooden utensils if I’m stir-frying Neil. Even though technically you can use metal utensils on any carbon steel wok, they can scratch your hard-won patina. But in saying that, the patina is very easy to build back up again. A few goes of rubbing with oil and heating usually does the trick for me.

[@Jjj333ke]

@MarionsKitchen We want your Mako Wok in Canada too! 😢

[@helenrosario6857]

Wish you had taught us these tips and tricks long long ago, nevertheless great teaching. Thank you.

[@OliviaMar-n6w]

Hi Marion. I'm finding my present woks too heavy to lift especially when there's food in it. Can you kindly tell me the weight of you work? Many thanks🙂

[@isabellakefas5692]

Hi Marion! Do you usually season your wok before or after cooking with it?

[@AnnaDuryea]

Hi Marion! I have a couple questions 🙏 I’ve seen you do a tomato bolognese sauce in your wok. Wouldn’t that strip the seasoning? And why do I sometimes get sticky oil residue spots on the wok? I always feel the need to scour those bits out. Or is that normal? Thanks! ❤

[@Marionskitchen]

Hi Anna, the Bolognese I did was a very quick version so it was only in the wok for about 15 minutes. And no, it didn’t strip the seasoning. But be careful because if you did a traditional one that simmered for hours it would definitely impact the seasoning. And if you do want to scrub some spots, that totally fine. You can just rebuild the patina as I did in the episode 👍

[@N3773B]

What are preseason woks seasoned with

[@Ihavebeenwatchingyou]

Wok'en Awesome!

[@ongv2491]

Yummy yummy

[@michaelferguson387]

Pre seasoned but needs seasoning?

[@christianchauhan23]

❤🤍💙 all your videos #MARION👍

[@asperneto]

Very educational! Now I'm curious if eating food cooked on carbon steel wok tastes better than other cooking vessels 😅

[@elliec2241]

Do we have to oil + heat after each use ?

[@KarynHill]

Yes, after you rinse out the wok. It might seem like a lot of work but once you're doing it consistently, you find it really isn't.

[@Marionskitchen]

Yes you do. This not only develops the patina but also prohibits rust.

[@troyhenry3267]

Can you do a video on how to make thai spicy catfish?

[@fayeg3026]

For non seasoned work?

[@manbeard8678]

I bought a similar woke before and didn't realize it was pre seasoned? just assumed it was non stick coating and threw it away when it coating started to peel.

[@sunflower6434]

and how do you store your wok, after use, do you ''season'' it and store it that way or without the ''seasoning'' part.? and season it before use.? You might have said it the video, sorry,.....................I think i might have to watch it again.

[@Anno_Nymous]

The petina will eventually always get damaged, i got sick and tired of the hassle stick wok, that needs 3 parts of babysitting for every 1 part of cooking. ( mine was a ken hom carbon steel wok, and it sucked), the worst things wheren't eggs or salmon. frying rice is the worst.

[@ohwowoh7281]

My Mako wok turned silver. Is this normal?

[@Marionskitchen]

Did the seasoning get scrubbed off? It should get darker and darker as you continually use and season it.

[@grumpykat2909]

When you say you need to heat the wok hot enough to prevent the food from sticking, 7:50 how do you determine that? BTW, thank you for the video.😊

[@Nschadenfreude]

Smoking! 😊

[@oliverb3687]

Is all that baked in residual oil carcinogenic in any way?

[@Becausing]

No- oil fused to the surface through polymerization is, by definition, stable until you heat it to temperatures well above maximum cooking temperature. For context, butter smokes at 302*, olive oil at 410*, and avocado oil has the highest at 520*. You’d have to take the pan to 900* before the coating becomes unstable and starts to degrade. If anything you should be more concerned about the smoke you’re inhaling while seasoning. That said, don’t be huffing it, but you shouldn’t be concerned about that either… 🤗

[@dreykerfrimanmartinez1946]

T H A N K Y O U ! ! !

[@publiuszero79]

I saute onions and/or garlic and make sure to move that to contact all the interior surface area. The acid leaves a seasoning

[@gordonjohnson6674]

M

[@senakitchen5560]

Like 😢✝️🇱🇰😁

[@gtamy5544]

too much chicken for a single fry on a home stove

[@adeadcrab]

meh

[@callemity9104]

1st

[@rachkate76]

Uncle Roger’s wok hei