hello everyone This is Gao. today I will show you how to restore season and
maintain a Chinese walk if it is a new wok use dish detergent and a scrubbing
sponge to clean a walk first if your walk is old even rusted or previous
coating has peeled off or your wok is very sticky need to be reseasoned this is
what you need steel wool I'm using grid zero add some dish detergent and water
now scrub to wok with the steel wool now you see the bubbles turning to dark
brown color turn around and scrap the bottom as well
now rinse with water
after dried with kitchen towel you can see the color of original carbon steel.
turn on the stove and heat up the wok until they start smoking rotate walk
around to make sure that the heat is evenly distributed let's take a look at
oil, seasoning is a process that fat polymerizes were heated to a certain
degree. the more the unsaturated fat the better the result the best oil is
flaxseed oil which has the highest unsaturated fat all these oils are
unsaturated enough to do the job. here I'm using canola oil today the wok is
smoking hot let's wrap the first layer of oil make
sure you reach all the corners
continue to heat it up on to the all you it's completely burnt then wrap the
second layer each time you make sure it has a very thin layer of volume what you
need is a strong build up but each thin layer of coating this is a fifth layer
of foil
if it is a new walk you need to season the back as well to protect it from
rusting
when the walk is completely dried turn off the heat
that occurred on
let's see the results right now there's no oil in the wok heat up the wok a bit
and a crack an egg
you can see very clearly that act is not stick to the walk at all right after
cooking while the walk is too hot do not wash the wok with cold water
because a carbon steel is very thin eventually it will become wobbly wash it
when it has cooled down a little bit you can use regular kitchen dish
detergent more than this detergent is very mild and will not dissolve the
nonstick later after it is seasoned better not to use
abrasive metallic pass to clean this is the wok in which we just spread an egg
it is very easy to clean after wash clean hit it up one more time to
evaporates all the water drops now grab a thin layer of oil this step is
important for newly season walk but if the coating is strong thick enough you
can leave out the last step today I talk about Chinese wok Kazarian pans are
similar about our differences to another video it will talk how to take care of
your cast iron pans thanks for watching and see you next time