How professional chef season their carbon steel wok （ 怎么开锅的过程 )

Not everybody has the gateway to hell in their kitchen

I do something similar but prefer to use a slightly higher heat.

I would do this to my wok but my arm can't reach the Sun.

remember, woks were made to cook over open flame. I'd obviously suggest being particularly careful with your oil, but a charcoal barbecue or fire pit will prove very wok-friendly. Literally right in the coals, if need be. Also why the cuisine seems to be all about "high as it gets" heat - it's literally made for cooking with uncontrolled pure fire.

I have a wok that I'd like to season. However, I don't own a jet engine 😑

I worked at a Chinese fast food style restaurant, similar to this kitchen here. Every afternoon we would precook the sweet and sour sauce (made from ketchup) and fry the chicken (tenders with salt, sugar, white pepper, baking powder, flour) and then the fried rice (egg, onion, salt, white pepper, then steamed rice, soy sauce, white pepper, and finally sesame oil) in big giant woks. You build massive forearm strength tossing the fried rice. We used to go out back and see who could do the most pull-ups on the roof ladder. Good times.

Did mine on a camp fire. Worked good.

Took mine to the local iron works blast furnace; got the handle back the rest is part of an I beam😂

So i need mordor to season my pan…

I already got a wok.. but where can i buy jet fuel?

This is a Master at work.

As someone who just spent an hour and a half “seasoning” a new wok I just bought this is impressive

He's got a much hotter fire than I do! I can't even get the top part of my new work to season right and turn dark even when I literally hold the edge in the highest flame I have. The center did season all right, but I did not know to try to get it blue at first. I got some of it blue later on.

Really easy when you have a one billion BTU wok hole. But yea, pretty cool.

Great chef ❤

Amazing, Thank you.

That was very interesting. Thank you! ✌🏻🇺🇸✌🏻

Excellent stuff.

Wow! Good job chef. Now i know .thank you

My flame doesnt even burn this hot but how come my pan is all burnt but your pan can take all that heat and maintain it's color?