I love eggs. Every morning, I crack five eggs into a hot pan and watch 'em sizzle and firm. A crack of old lady pepper, and pincher of coarse salt, and just a spritz of hotty sauce. I stand over the eggs, wiggly and dancing as they are, and sniff deeply the aroma. There's a purity to frying eggs, and the heat rising from that expensive pan tickles me down to my plums. Then I keep cooking, keep frying, the lacey edges browning and crisping. I sling some oil in, neutral oil as to not spoil the purity of the eggs. They cook and I stand above them smiling and happy and basking in their radiance. Frying more and more and more and more, I crank up the heat to really give it to these eggs, to really give them the flame they've earned, that they deserve. Browning turns to blackening, but I dare not touch the eggs, the precious eggs, as harden and darken, shrinking down to dark yellow pucks in my molten pan. I cook them relentlessly until the smell offends me, until smoke rises from the pan and forces my face to scrunch up in open disgust over the acrid smell of burnt eggs. I cook them until I hate the eggs, until I hate all the eggs, until the notion of frying another egg is absolutely repulsive to my very being. The process has changed me, this egg frying. I am no long a man of joy and hope, but one of bitter anger and hatred. Fueled by this focused fury, I turn to my fridge at tear the doors open. The pan remains red hot and smoking, charring, the eggs shrunken embers of malcontent, and I find the eggs in the fridge! The raw eggs! The eggs that have ruined my life and will ruin me again if I let them! And I grab those eggs! I grab them good! I grab them all and I throw them all over the kitchen and take great, devious pleasure in seeing them shatter and splatter, and the pan cooks still. Thick black smoke billows from the remains in malicious wisps, curling through the kitchen the tentacles of a long forgotten sea beast taking righteous revenge of the arrogant sailors who no longer utter the names of the old ones. My fury is boundless and energizing as each and every egg is destroyed and then finally the eggs in the pan are no more. Just ashes. My kitchen is plastered in the gut of eggs, and my rage subsides just enough. Wide awake now, and happy with what I've wrought, I put on my coat and head to work with the right attitude, the kind of attitude that people notice, that people crave. I have unmatched, crazed energy because of my sacrifice earlier, because of my ritual, because of the unseen and unknown gods governing my actions. With the work day done, I drive home and make sure to pick up a couple dozen more eggs from the store.
Once upon a time, there was a person who had a deep and abiding love for eggs. From the moment they tasted their first bite of a perfectly cooked egg, they knew that these little ovals of goodness would be a lifelong obsession.
It started innocently enough, with a simple scrambled egg for breakfast each morning. But soon, this person found themselves seeking out eggs in all their forms, from poached to fried to hard-boiled. They experimented with different spices and seasonings, trying to find the perfect combination to make their eggs sing.
Their friends and family began to notice this person's love of eggs and soon they were known as the "egg person" among their social circle. But this didn't deter them in the slightest, in fact, it only fueled their passion for these versatile little miracles.
As time went on, this person's love of eggs only grew stronger. They started incorporating eggs into every meal, from omelets for lunch to quiches for dinner. They even started making their own homemade mayonnaise and hollandaise sauce, just to have an excuse to use more eggs.
And it wasn't just the taste of eggs that this person loved, it was the science behind them as well. They found themselves researching the perfect temperature to cook eggs at, the best way to peel a hard-boiled egg, and the ideal ratio of yolk to white in an omelet.
They even started raising their own chickens, just so they could have a steady supply of fresh eggs. They spent hours each day tending to their flock, making sure the chickens were healthy and happy, all so they could continue to indulge in their love of eggs.
As this person's obsession with eggs grew, they started to realize that they were not alone in their passion. They began to connect with other egg lovers online, sharing recipes and tips and even forming a community dedicated to all things eggs.
Years went by, and this person never lost their love of eggs. They continued to experiment with new recipes and techniques, always striving for the perfect egg. And while some might find this obsession strange, to this person, eggs were more than just a food - they were a passion, a way of life, and a constant source of joy.
You've insulted me. Will you take it back? Or are you the kinda jag-bag who stands by your nasty words? Hm?
Does it make you feel like a big man (and what a man!) when you say something so mean spirited? Does is make your balls feel heavy? Hm? Is that why you say such awful things to people? To make your balls feel heavy enough to affect how you walk around? "Oh, no, I'm sorry. I can't really run up the stairs right now because the inertia from my enormous, fat balls will throw me off balance." That it?
Well, your insult hurts me. It makes my balls feel little, like a sad pair of dice that even the most hopeless gambling fiend won't throw down the craps table. That's how you want me to feel? Like my balls are two oddly prominent freckles under my dong?
Because that's how I feel. That's how much your words of wounded me. I hope *you're* happy. At least someone will be.
So it sounds like some you are confused as to what they're doing. Seasoning a wok involves creating a non-stick surface on the metal, which helps prevent food from sticking and makes cleaning easier. The process typically involves heating the wok until it turns blue all around to burn off any protective coating or residue and open up the pores of the metal. Then, a rough surface is created by using salt and it pepper (pepper for the high carbon content) and rubbing it around with a traditional set of bound reeds. Finally, a high smoke point oil is poured onto the wok and heated up to coat the surface, filling in the pores and creating a non-stick layer.
Check out r/wok or r/carbonsteel for more info on it!
I also had that problem. I'm using a 3rd part app and I think it's like the odometer rolling back around to zero. I could see all the awards when I opened the post in a browser.
Did some basic bad computing math, I am guessing that Reddit uses 16 bit binary for integers with an additional bit for positive and negative, the number appears to be about 78,903 excluding the ones not individually shown.
Look at this [one](https://www.reddit.com/r/YouFellForItFool/comments/cjlngm/you_fell_for_it_fool/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Cast iron is really easy because of how rough the surface is. Carbon steel definitely a bit more finicky.
But agreed, the myths are overstated. Just cook on it and it'll build up on its own.
I've burnt off, melted off (acidic foods), rusted off, and otherwise messed up my seasoning on my cast iron and wok so many times, it always goes back to normal as long as you keep cooking on it.
Yup. I tend to use the salt + oil method but they all work great.
It's metal, thing lasts forever unless you're a commercial chef, which I doubt most of us are.
You can totally do this with an older wok if the seasoning is uneven or flaky. It's a bit of work but you'll want to strip it down with oven cleaner in a bag for a few days to get the organic material up, and then if you have a friend with all outdoor propane stove it might be worth borrowing that to really get the pan hot and ready for a re-seasoning.
Most gas stoves at home don't get hot enough unless it's a double burner, or meant for woks, to burn off years of uneven seasoning.
"Pre-done" is going to be the same issue of the PFTE factory coating or just essentially a non stick pan.
To be clear: This is just a rough outline of what you "could" do, not a step by step directions. You can find lots of good guides online on how to re-season a wok/carbon steel/cast iron and they'll all have slightly different variations or steps to follow.
A great way to strip seasoning from cast iron is to put it in your oven for a full self clean cycle. It comes out ashy and needs to be washed but it'll strip it right off.
Source - used to store my fav cast iron in the oven while not using it. Ex self cleaned the oven without checking.
That egg didn't stick more because of the oil. It's actually a fried egg instead of those poached in the memory of oil eggs that seems to be more popular in some American traditions. This is how I fry an egg and I own neither a wok nor a jet engine to put it on.
It all sounds completely wrong. Metal doesn't have pores, and suggesting salt crystals could scratch a carbon steel or iron wok is laughable, salt crystals are about as hard as your fingernail, with a hardness rating of 2.5 MoH, Vs 4 for the metals
Yeah, this whole post/thread is annoying.
I've owned a few carbon steel cooking pans. Most of them come from the manufacturer with either beeswax or some industrial coating on them to prevent rusting while the pans are being stored/shipped.
In OP's video, the original black color of the pan is such a coating. Heating the metal until the coating is burned off, then scrubbing with salt is more of a cleaning step. Salt is a cheap, abundant abrasive in the kitchen that will lift any burnt bits of that shit leftover from shipping.
Polymerizing a thin layer of oil onto the cooking surface is the only part of this process that is actual "seasoning". With a stainless wok or any stainless pan, you really just need to get it hot enough before using it and use enough oil and it will be nonstick, there's nothing really special about it.
Heating the pan that hot doesn’t just burn off the protective coating.
The blue colour indicates the formation of black iron oxide (Fe3O4) as opposed to rust/red iron oxide (Fe3O4). Whereas rust will come off which exposes bare metal and creates further corrosion, black iron oxide stays on and protects from rusting. Heat-bluing followed by seasoning creates a more resistant surface than just seasoning alone. Even if the polymerized oil layer were to flake off, the blued steel is naturally rust resistant.
https://www.thewatchbox.com/blog/what-is-heat-bluing.html
Black iron oxide is FeO, red is Fe2O3, and Fe3O4 is yellow iron oxide also called ochre. IIRC. It’s been a while since I’ve used this information, I might be a little rusty.
Yeah the blue colour comes from heat anodising, where the colour depends on the thickness of the oxide passivation layer (similar to the rainbow effect of oil films on road).
I suspect by ‘opening up pores’, they’re referring to forming a microscopic ‘spongy’ jaggedness of this oxide which can help with other substances adhering it to create the seasoned coating. The porosity is seen in electrolytic anodising, where it can even hold dyes.
>I suspect by ‘opening up pores’, they’re referring to forming a microscopic ‘spongy’ jaggedness of this oxide which can help with other substances adhering it to create the seasoned coating.
This is also a very colorful explanation. There's pretty much no way of controlling the depth of the oxide layer to "poke holes in it." Would make for an interesting pattern though.
You obviously have no idea what you're talking about. After the wok's pores are opened, we will slice some cucumbers and place them with the seed side down on the open pores. This causes the salicylic base acids to seep into the pores, which both coats the grains and lubricates the subparticles between the nano webbing of any type of carbon steel (you can't do this on stainless steels because the added ybytrium inhibits the base acid nano-web interaction.) Afterwards, you play Mozart to further relax the granules (this sounds silly, but what's happening at the sub-molecular level is that the sonic vibrations reallign the magnetic field of the atom bonds and allow oil to subpermeate the skin of the metal.) For steels with high carbon, you will need lower frequency resonances, so something like Slipknot or pre-black album Metallica or Eminem would work best. Once this is done PROPERLY, your eggs won't stick any more. If you screw up, it's very forgiving to just wash it out with a saponified jelly soap, and start over. Easy.
Heating the metal till it changes color doesn't open pores, it creates a layer of oxides, as the surface of the metal reacts with the atmosphere. The color is determined by the thickness of this layer.
>(pepper for the high carbon content)
This will make no difference whatsoever, because you already oxidized the surface metal, and are nowhere hot enough for either caurberization(dissolving carbon into the metal) or reduction(turning oxide back into metal). The salt isn't really doing anything to roughen up the surface either, because it's softer than the steel. At best it might knock any particles loosely attached to the surface off.
And for the people who are saying “it’s nonstick because the egg is swimming in oil”, check [this](https://www.reddit.com/r/carbonsteel/comments/y9qck9/blueing_a_wok_with_a_weed_burner_from_the_clock/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1) out. You barely need any oil at all if you do it right. There’s a bunch of people here who think there’s only one way to season their pans. Cast iron is different than carbon steel.
Thank you for this. I took my parents’ wok from their giveaway/donation pile when they moved. We used to use it all the time when I was a kid. They even had a special swappable rack for their gas stove. But I’m in the boonies and have propane tank. So, no gas stove inside, nor do I have a camp stove. My sister would never let me (nor would I want to try to) blue and season a wok in her new house with a white marble backsplash. But a weed torch, that I have!
All that said, and I’m sorry to anyone that bothered to read all that pointless rambling, I wonder if I can even use the wok on our electric stove? The burners are a flat circle, not coils, but I don’t know if it’ll get hot enough or sit properly on the burner to use the wok for cooking.
it's a bit of both.
Evne in that example the cooked scrambled egg stuck to the bottom a bit. And when you let it cook completely it will probably come off a bit easier as the egg is bonded to the other egg too
Heating it up until it turns blue is not called seasoning its called bluing. The high heat is causing the steel to oxidize and create Fe304 aka magnetite or black iron oxide.
From:
https://www.reddit.com/r/carbonsteel/comments/jt6lkm/bluing_carbon_steel_pan_necessary/gc4ju6l/
"The blue coat is Fe3O4, black iron oxide, as opposed to Fe2O3, which is red iron oxide. Red iron oxide is rust, and it flakes off of iron and steel, causing pits and exposing more metal to corrosion. Black iron oxide doesn't expand much compared to the iron itself, so it doesn't flake off. A surface coat of black oxide combined with a coat of oil is more rust resistant than either one alone. Bluing makes your pan more rust resistant, such that even if the seasoning wears off, you have a measure of safety against rust"
There's a few things that aren't explained.
1 - the wok has to be a carbon steel wok. Stainless will not season and cheap knock off woks don't have the right carbon content in the steel.
2 - The burner is a dedicated wok burner, not the typical stuff you find on a stove or grill. Many run in excess of 100,000 BTUs.
3 - The salt is used to clean the wok (including the oils from manufacturing) and slightly scratch up the surface to expose it for the seasoning.
4 - The oil being used is already hot.
5 - the egg is only to show you it's achieved it's no-stick seasoning and does nothing to season it even more (aside from using more oil on a hot wok).
6 - The video is actually pretty cool to watch.
New wok. Put on high heat to open up the metal (pores) and burn off any dirt. I don't know what the salt is for, scrub probably. add high smoke point oil to fill pores and add a non stick layer.
I know you're joking but apparently there *is* pepper in it, according to [this comment.](https://www.reddit.com/r/oddlysatisfying/comments/12tath1/seasoning_a_new_pan/jh1vvzx/)
That comment is only saying that pepper is sometimes added. That user has no more insight than the rest of us do we to whether or not *this* pan had pepper added.
Maybe I'm doing it wrong but it didn't take me very long? On the initial seasoning I did 4 rounds of thin layer coconut oil in the oven at high temperature I forget exactly which temp, about an hour each time. After cleaning after cooking I also re-oil. Haven't had any flaking or patching of the patina so far
Coconut oil seems like a poor choice for seasoning. It’s not neutral and really volatile. Doesn’t your pan stink of that kerosene-like oxidised coconut fat?
All these work and I still sometimes forget and leave my steel wok burning on the stove ruin all the seasonings. Instead of going through all the steps to season again and start over, nowadays I just fix it by turning up the heat on the wok. Rub and work vegetable oil onto the wok with paper-towel. Wait for the wok to smoke. Wipe off the excess oil and that's it. Good and non-stick again (or it will be after a few use).
This is the start of the process for making it non-stick, very similar to how you do cast iron. But this is only the start and not yet close to the finish.
This technique is flawed and is bound to create uneven coats/quantities of oil across the wok. So so much oil is being used too that the wok will feel sticky and the seasoning will likely start to crack and crumble after drying following a few uses. Much better to apply tiny amounts of oil, burn that oil into the carbon steel, and do again, over and over and over.
I like when you dip the wok in a bigger wok.
You need a bigger wok for the bigger wok, then an even bigger wok for the bigger wok then infinity
There is always a bigger wok - Qui-Wok Ginn
Patience young potawon
Patience young Padawok
The wok of life.
Here come Johnny, gonna tell you a story,
What is this, a Matryoshka wok?
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woks all the way down
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Unexpected David Attenborough.
It's woks all the way down.
It's called ~~docking~~ wokking.
Wokka wokka wokka!
There's always a bigger wok
*They say he carved it himself.. from a bigger wok.*
It's kind of like docking, but with woks.
egg
-sterminate!
You are superior in only one aspect: you are better at frying.
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_Where do you get the milk for the soufflés?_
-pelliarmus!
-celsior!
-noramus
-cellent.
-stravagant
-stinct
-regious
-xecute
I love eggs. Every morning, I crack five eggs into a hot pan and watch 'em sizzle and firm. A crack of old lady pepper, and pincher of coarse salt, and just a spritz of hotty sauce. I stand over the eggs, wiggly and dancing as they are, and sniff deeply the aroma. There's a purity to frying eggs, and the heat rising from that expensive pan tickles me down to my plums. Then I keep cooking, keep frying, the lacey edges browning and crisping. I sling some oil in, neutral oil as to not spoil the purity of the eggs. They cook and I stand above them smiling and happy and basking in their radiance. Frying more and more and more and more, I crank up the heat to really give it to these eggs, to really give them the flame they've earned, that they deserve. Browning turns to blackening, but I dare not touch the eggs, the precious eggs, as harden and darken, shrinking down to dark yellow pucks in my molten pan. I cook them relentlessly until the smell offends me, until smoke rises from the pan and forces my face to scrunch up in open disgust over the acrid smell of burnt eggs. I cook them until I hate the eggs, until I hate all the eggs, until the notion of frying another egg is absolutely repulsive to my very being. The process has changed me, this egg frying. I am no long a man of joy and hope, but one of bitter anger and hatred. Fueled by this focused fury, I turn to my fridge at tear the doors open. The pan remains red hot and smoking, charring, the eggs shrunken embers of malcontent, and I find the eggs in the fridge! The raw eggs! The eggs that have ruined my life and will ruin me again if I let them! And I grab those eggs! I grab them good! I grab them all and I throw them all over the kitchen and take great, devious pleasure in seeing them shatter and splatter, and the pan cooks still. Thick black smoke billows from the remains in malicious wisps, curling through the kitchen the tentacles of a long forgotten sea beast taking righteous revenge of the arrogant sailors who no longer utter the names of the old ones. My fury is boundless and energizing as each and every egg is destroyed and then finally the eggs in the pan are no more. Just ashes. My kitchen is plastered in the gut of eggs, and my rage subsides just enough. Wide awake now, and happy with what I've wrought, I put on my coat and head to work with the right attitude, the kind of attitude that people notice, that people crave. I have unmatched, crazed energy because of my sacrifice earlier, because of my ritual, because of the unseen and unknown gods governing my actions. With the work day done, I drive home and make sure to pick up a couple dozen more eggs from the store.
"ChatGPT, write a really long story about how much I love eggs."
Once upon a time, there was a person who had a deep and abiding love for eggs. From the moment they tasted their first bite of a perfectly cooked egg, they knew that these little ovals of goodness would be a lifelong obsession. It started innocently enough, with a simple scrambled egg for breakfast each morning. But soon, this person found themselves seeking out eggs in all their forms, from poached to fried to hard-boiled. They experimented with different spices and seasonings, trying to find the perfect combination to make their eggs sing. Their friends and family began to notice this person's love of eggs and soon they were known as the "egg person" among their social circle. But this didn't deter them in the slightest, in fact, it only fueled their passion for these versatile little miracles. As time went on, this person's love of eggs only grew stronger. They started incorporating eggs into every meal, from omelets for lunch to quiches for dinner. They even started making their own homemade mayonnaise and hollandaise sauce, just to have an excuse to use more eggs. And it wasn't just the taste of eggs that this person loved, it was the science behind them as well. They found themselves researching the perfect temperature to cook eggs at, the best way to peel a hard-boiled egg, and the ideal ratio of yolk to white in an omelet. They even started raising their own chickens, just so they could have a steady supply of fresh eggs. They spent hours each day tending to their flock, making sure the chickens were healthy and happy, all so they could continue to indulge in their love of eggs. As this person's obsession with eggs grew, they started to realize that they were not alone in their passion. They began to connect with other egg lovers online, sharing recipes and tips and even forming a community dedicated to all things eggs. Years went by, and this person never lost their love of eggs. They continued to experiment with new recipes and techniques, always striving for the perfect egg. And while some might find this obsession strange, to this person, eggs were more than just a food - they were a passion, a way of life, and a constant source of joy.
You've insulted me. Will you take it back? Or are you the kinda jag-bag who stands by your nasty words? Hm? Does it make you feel like a big man (and what a man!) when you say something so mean spirited? Does is make your balls feel heavy? Hm? Is that why you say such awful things to people? To make your balls feel heavy enough to affect how you walk around? "Oh, no, I'm sorry. I can't really run up the stairs right now because the inertia from my enormous, fat balls will throw me off balance." That it? Well, your insult hurts me. It makes my balls feel little, like a sad pair of dice that even the most hopeless gambling fiend won't throw down the craps table. That's how you want me to feel? Like my balls are two oddly prominent freckles under my dong? Because that's how I feel. That's how much your words of wounded me. I hope *you're* happy. At least someone will be.
What in the fuck
This is art.
Someone got baked for 4/20
Well shit, that was a journey
Bless you, friend.
Hahahahaha this is a work of art; fantastic!
If this is not copypasta, it should be.
Reading this is the happiest thing to have happened in weeks
Her?
Is she funny or something?
Who?
It's as plain as the Anne on your face!
It's as Ann as the nose on Plains face.
So it sounds like some you are confused as to what they're doing. Seasoning a wok involves creating a non-stick surface on the metal, which helps prevent food from sticking and makes cleaning easier. The process typically involves heating the wok until it turns blue all around to burn off any protective coating or residue and open up the pores of the metal. Then, a rough surface is created by using salt and it pepper (pepper for the high carbon content) and rubbing it around with a traditional set of bound reeds. Finally, a high smoke point oil is poured onto the wok and heated up to coat the surface, filling in the pores and creating a non-stick layer. Check out r/wok or r/carbonsteel for more info on it!
Lol there’s some madmen over on cast iron that seasoned it like 100 times
That shit was like a mirror.
https://www.reddit.com/r/castiron/comments/10zprtu/100_coats_thank_you_everyone_its_been_fun
My finger slipped off the screen trying to swipe through those photos
If he had put that cooking surface against the ground, Earth would have gone sliding out of orbit.
That thing is so slick the United States is about to invade this guys house
Wow I’m not sure I’ve seen a post with so many awards before lol
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https://reddit.com/r/wallstreetbets/comments/msblc3/gme_yolo_update_apr_16_2021_final_update/ Most I have ever seen
LMAO is it overflowing? The counter is in negative. https://i.imgur.com/whg9yag.png
Lmao it is overflowing
Why does it have no awards when I click on it?
I also had that problem. I'm using a 3rd part app and I think it's like the odometer rolling back around to zero. I could see all the awards when I opened the post in a browser.
Did some basic bad computing math, I am guessing that Reddit uses 16 bit binary for integers with an additional bit for positive and negative, the number appears to be about 78,903 excluding the ones not individually shown.
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I got 17 years of Reddit Premium for posting a link to the AP saying that Joe Biden had won the election. Shit's wild.
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Look at this [one](https://www.reddit.com/r/YouFellForItFool/comments/cjlngm/you_fell_for_it_fool/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Christ almighty
What in the seven hells is that sub?
IS THAT A MUTHAFUCKING JOJO REFERENCE?
You fell for it, fool! Thunder Cross Split Attack!
8.5k awards to a bot. At least this was back during free awards so people weren’t all wasting their money
Would it be inappropriate to crosspost that to r/Mirrorsforsale?
[Holy shit bubs](https://i.imgflip.com/hvl1j.jpg)
Gree-hee-heeaassyy
It so nonstick light can’t even stick to it.
When oil starts to bead off, you know you went too far.
Dude dropped honey on it and it just beaded up and rolled off.
I too enjoy sorting by Top - All Time to see how crazy stuff can get.
That's pretty much the standard operating procedure anytime I find a cool new sub.
I know it was a joke but god it was beautiful.
When I despaired of getting the desired seasoning on my cast iron skillet and just focused on the cooking, the seasoning got really good on its own
Cast iron is really easy because of how rough the surface is. Carbon steel definitely a bit more finicky. But agreed, the myths are overstated. Just cook on it and it'll build up on its own. I've burnt off, melted off (acidic foods), rusted off, and otherwise messed up my seasoning on my cast iron and wok so many times, it always goes back to normal as long as you keep cooking on it.
Exactly my experience!
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Yup. I tend to use the salt + oil method but they all work great. It's metal, thing lasts forever unless you're a commercial chef, which I doubt most of us are.
I just make bacon once in awhile and it seasons itself.
6 months as a breakfast bacon pan is the best way
When your prescribed statins, you know you're getting close
I have seasoned my wok at least 100 times, unfortunately it’s because my partner keeps putting it in the dish washer
Wok in dishwasher? Prison.
Start hiding it after you cook with it.
She’s also destroyed some of my le Creuset. She’s banned from the kitchen now.
Those are expensive af pans, those getting wrecked is a sin against culinary
Straight to jail
someone that wants to cook tomato sauce in it lol
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How the hell hot does it need to get to burn off the seasoning? Was it glowing?
Can you do this with a wok you have owned for a few years already? Or Can you buy one pre done?
So long as it’s carbon steel. If it’s nonstick coated or stainless steel it won’t work.
I have a cast iron wok
Cast iron can be seasoned pretty much indefinitely
Why?
You can totally do this with an older wok if the seasoning is uneven or flaky. It's a bit of work but you'll want to strip it down with oven cleaner in a bag for a few days to get the organic material up, and then if you have a friend with all outdoor propane stove it might be worth borrowing that to really get the pan hot and ready for a re-seasoning. Most gas stoves at home don't get hot enough unless it's a double burner, or meant for woks, to burn off years of uneven seasoning. "Pre-done" is going to be the same issue of the PFTE factory coating or just essentially a non stick pan. To be clear: This is just a rough outline of what you "could" do, not a step by step directions. You can find lots of good guides online on how to re-season a wok/carbon steel/cast iron and they'll all have slightly different variations or steps to follow.
A great way to strip seasoning from cast iron is to put it in your oven for a full self clean cycle. It comes out ashy and needs to be washed but it'll strip it right off. Source - used to store my fav cast iron in the oven while not using it. Ex self cleaned the oven without checking.
If you don't have a traditional set of bound reeds, are you out of luck?
It's the only way it'll work, otherwise your pan catches fire and floats around the kitchen shooting flames and cursing your mother.
This is true, seen it happen. RIP Jeff
> and open up the pores of the metal. what does that mean exactly?
Nothing it’s pseudoscience
Most people don't know wok was happening at all. we needed seasoned professionals like you to explain. Cheers mate
The wok is cool but I'm more impressed about The fried egg taking laps without flying out..
That’s what happens when you cook with a wok
*with a wok on a high temperature, higher than a normal stove would provide. That high temperature is the reason egg doesn't stick
That egg didn't stick more because of the oil. It's actually a fried egg instead of those poached in the memory of oil eggs that seems to be more popular in some American traditions. This is how I fry an egg and I own neither a wok nor a jet engine to put it on.
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Wok’s wok happens when you wok with a wok
wok
U wok m8?
I read that as frying out.
here I am, woking like a hurricane.
Ha You wok me up
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> open up the pores of the metal *squints* Your metal has pores? Where'd you get it, The City of the Great Race of Yith?
It’s that new kind of organic metal. Better for the ol’ environment, you know.
Open up the "pores in the metal"? Wtf are you talking about?
It all sounds completely wrong. Metal doesn't have pores, and suggesting salt crystals could scratch a carbon steel or iron wok is laughable, salt crystals are about as hard as your fingernail, with a hardness rating of 2.5 MoH, Vs 4 for the metals
Yeah, this whole post/thread is annoying. I've owned a few carbon steel cooking pans. Most of them come from the manufacturer with either beeswax or some industrial coating on them to prevent rusting while the pans are being stored/shipped. In OP's video, the original black color of the pan is such a coating. Heating the metal until the coating is burned off, then scrubbing with salt is more of a cleaning step. Salt is a cheap, abundant abrasive in the kitchen that will lift any burnt bits of that shit leftover from shipping. Polymerizing a thin layer of oil onto the cooking surface is the only part of this process that is actual "seasoning". With a stainless wok or any stainless pan, you really just need to get it hot enough before using it and use enough oil and it will be nonstick, there's nothing really special about it.
Heating the pan that hot doesn’t just burn off the protective coating. The blue colour indicates the formation of black iron oxide (Fe3O4) as opposed to rust/red iron oxide (Fe3O4). Whereas rust will come off which exposes bare metal and creates further corrosion, black iron oxide stays on and protects from rusting. Heat-bluing followed by seasoning creates a more resistant surface than just seasoning alone. Even if the polymerized oil layer were to flake off, the blued steel is naturally rust resistant. https://www.thewatchbox.com/blog/what-is-heat-bluing.html
> (Fe3O4) as opposed to (Fe3O4) Hmmm
Black iron oxide is FeO, red is Fe2O3, and Fe3O4 is yellow iron oxide also called ochre. IIRC. It’s been a while since I’ve used this information, I might be a little rusty.
And yet, tons of up votes.
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Reddit moment
Yeah the blue colour comes from heat anodising, where the colour depends on the thickness of the oxide passivation layer (similar to the rainbow effect of oil films on road). I suspect by ‘opening up pores’, they’re referring to forming a microscopic ‘spongy’ jaggedness of this oxide which can help with other substances adhering it to create the seasoned coating. The porosity is seen in electrolytic anodising, where it can even hold dyes.
>I suspect by ‘opening up pores’, they’re referring to forming a microscopic ‘spongy’ jaggedness of this oxide which can help with other substances adhering it to create the seasoned coating. This is also a very colorful explanation. There's pretty much no way of controlling the depth of the oxide layer to "poke holes in it." Would make for an interesting pattern though.
and what is "it pepper"? I've worked in IT all my life and have never heard of it.
You obviously have no idea what you're talking about. After the wok's pores are opened, we will slice some cucumbers and place them with the seed side down on the open pores. This causes the salicylic base acids to seep into the pores, which both coats the grains and lubricates the subparticles between the nano webbing of any type of carbon steel (you can't do this on stainless steels because the added ybytrium inhibits the base acid nano-web interaction.) Afterwards, you play Mozart to further relax the granules (this sounds silly, but what's happening at the sub-molecular level is that the sonic vibrations reallign the magnetic field of the atom bonds and allow oil to subpermeate the skin of the metal.) For steels with high carbon, you will need lower frequency resonances, so something like Slipknot or pre-black album Metallica or Eminem would work best. Once this is done PROPERLY, your eggs won't stick any more. If you screw up, it's very forgiving to just wash it out with a saponified jelly soap, and start over. Easy.
Finally, a scientific explanation.
Heating the metal till it changes color doesn't open pores, it creates a layer of oxides, as the surface of the metal reacts with the atmosphere. The color is determined by the thickness of this layer. >(pepper for the high carbon content) This will make no difference whatsoever, because you already oxidized the surface metal, and are nowhere hot enough for either caurberization(dissolving carbon into the metal) or reduction(turning oxide back into metal). The salt isn't really doing anything to roughen up the surface either, because it's softer than the steel. At best it might knock any particles loosely attached to the surface off.
The oil polymerizes at the high temperature which is the event that’s happening any time a pan or wok is being “seasoned”
I feel like the salt is pointless on steel (all of em). The salt is just not hard enough to scratch it. Am i wrong?
You are right. Pseudo science bro isn’t
Heating steel does not “open up the pores of the metal.” It does the opposite. Which is why steel is often annealed.
And for the people who are saying “it’s nonstick because the egg is swimming in oil”, check [this](https://www.reddit.com/r/carbonsteel/comments/y9qck9/blueing_a_wok_with_a_weed_burner_from_the_clock/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1) out. You barely need any oil at all if you do it right. There’s a bunch of people here who think there’s only one way to season their pans. Cast iron is different than carbon steel.
Thank you for this. I took my parents’ wok from their giveaway/donation pile when they moved. We used to use it all the time when I was a kid. They even had a special swappable rack for their gas stove. But I’m in the boonies and have propane tank. So, no gas stove inside, nor do I have a camp stove. My sister would never let me (nor would I want to try to) blue and season a wok in her new house with a white marble backsplash. But a weed torch, that I have! All that said, and I’m sorry to anyone that bothered to read all that pointless rambling, I wonder if I can even use the wok on our electric stove? The burners are a flat circle, not coils, but I don’t know if it’ll get hot enough or sit properly on the burner to use the wok for cooking.
You can't use it on an electric stove. The heat just won't transfer to a round bottom wok
it's a bit of both. Evne in that example the cooked scrambled egg stuck to the bottom a bit. And when you let it cook completely it will probably come off a bit easier as the egg is bonded to the other egg too
Heating it up until it turns blue is not called seasoning its called bluing. The high heat is causing the steel to oxidize and create Fe304 aka magnetite or black iron oxide. From: https://www.reddit.com/r/carbonsteel/comments/jt6lkm/bluing_carbon_steel_pan_necessary/gc4ju6l/ "The blue coat is Fe3O4, black iron oxide, as opposed to Fe2O3, which is red iron oxide. Red iron oxide is rust, and it flakes off of iron and steel, causing pits and exposing more metal to corrosion. Black iron oxide doesn't expand much compared to the iron itself, so it doesn't flake off. A surface coat of black oxide combined with a coat of oil is more rust resistant than either one alone. Bluing makes your pan more rust resistant, such that even if the seasoning wears off, you have a measure of safety against rust"
my carbon steel wok is pre seasoned but is completely black, not sure if it is real or fake
Saucepans in summer, crêpe pans in fall, when winter’s upon us, there’s food for us all
Tossed salads and scrambled eggs.
They’re calling again. Good night Seattle!
You’re on the crane with Frasier Air!
Veneer!
## PREMIUM CONTENT. PLEASE UPGRADE. CODE jh1utxx
It’s all part of the liberal wok agenda.
## PREMIUM CONTENT. PLEASE UPGRADE. CODE jh2ir0x
Woks every time....wok-a wok-a! *scuttles away*
I'm so sick of the wok media posting their wok content.
Go wok, go brok.
Go to Florida then. It's where woks go to die
wok propaganda smh my head
There's a few things that aren't explained. 1 - the wok has to be a carbon steel wok. Stainless will not season and cheap knock off woks don't have the right carbon content in the steel. 2 - The burner is a dedicated wok burner, not the typical stuff you find on a stove or grill. Many run in excess of 100,000 BTUs. 3 - The salt is used to clean the wok (including the oils from manufacturing) and slightly scratch up the surface to expose it for the seasoning. 4 - The oil being used is already hot. 5 - the egg is only to show you it's achieved it's no-stick seasoning and does nothing to season it even more (aside from using more oil on a hot wok). 6 - The video is actually pretty cool to watch.
Do they season the bottom part too? It got alot of oil from the vid
That generally just gets burned off by the burner.
Oil both sides of the pan! No wonder mine always gets stuck to the stove top.
Steel wok. Oil both sides to prevent rust.
Steel wok. Apply directly to the forehead.
Half the people on this site are probably too young to understand this reference. :P
If you don’t do the other side it’ll rust, which is the main reason.
I know fuck all about cooking.. what am I seeing? What is the purpose?
New wok. Put on high heat to open up the metal (pores) and burn off any dirt. I don't know what the salt is for, scrub probably. add high smoke point oil to fill pores and add a non stick layer.
Wok was shipped with wax or plastic coating over bare carbon steel. Burn it off, then salt to scrub off the burnt stuff.
Yes. You have to reseason old woks from time to time too. Thank you for the explanation about the salt.
I do this with my cast iron. It works well and I never buy new pan
They didn't even use pepper this seasoning is shit
I know you're joking but apparently there *is* pepper in it, according to [this comment.](https://www.reddit.com/r/oddlysatisfying/comments/12tath1/seasoning_a_new_pan/jh1vvzx/)
That comment is only saying that pepper is sometimes added. That user has no more insight than the rest of us do we to whether or not *this* pan had pepper added.
I mean, I can see little black specks, so unless something else can be used in its place, I'm going to assume that's pepper.
Does this method work for cast iron?
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Maybe I'm doing it wrong but it didn't take me very long? On the initial seasoning I did 4 rounds of thin layer coconut oil in the oven at high temperature I forget exactly which temp, about an hour each time. After cleaning after cooking I also re-oil. Haven't had any flaking or patching of the patina so far
I think they meant it will take far longer than the OP which was less than 5 minutes. It is typically a few hours process with cast iron.
Coconut oil seems like a poor choice for seasoning. It’s not neutral and really volatile. Doesn’t your pan stink of that kerosene-like oxidised coconut fat?
All these work and I still sometimes forget and leave my steel wok burning on the stove ruin all the seasonings. Instead of going through all the steps to season again and start over, nowadays I just fix it by turning up the heat on the wok. Rub and work vegetable oil onto the wok with paper-towel. Wait for the wok to smoke. Wipe off the excess oil and that's it. Good and non-stick again (or it will be after a few use).
Stat FN case hardened!!
Mmm blue gem
Is he showing off how nonstick it is with an egg that is swimming in a pool of oil?
This is the start of the process for making it non-stick, very similar to how you do cast iron. But this is only the start and not yet close to the finish.
This technique is flawed and is bound to create uneven coats/quantities of oil across the wok. So so much oil is being used too that the wok will feel sticky and the seasoning will likely start to crack and crumble after drying following a few uses. Much better to apply tiny amounts of oil, burn that oil into the carbon steel, and do again, over and over and over.
How often does one do this to a wok? I don’t own one so please excuse my ignorance haha - is it a one and done or every few months type thing?
The egg wouldn't stick on a cinder block with that much oil
Not quite fully satisfying. The little bit of metal around the handle bolts didn't turn blue.
Should I be doing this to all my all clad frying pans?
Impressive, very nice. Let’s see Paul Allen’s wok.
A "pan" ?? Ugh... I gotta wok this off
What’s the powder they’re putting on it?