Spot seasoning, how does it wok? An ancient method with adaptation to modern kitchens
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Published 2020-08-27
When a person purchases a new wok, there are often elaborate procedures to season the wok, taking as much as an hour. The basic principle of the conventional seasoning methods and the Spot Seasoning Method is identical. It is based on the chemical changes of cooking oil in forming a protecting coating on the surface of the wok when the oil temperature near its smoking point. In the case of the conventional seasoning methods for a new wok, the seasoning process is often elaborate, requiring heating oil in the woks to its smoking points multiple times. In some cases with cast iron woks, some of the methods prescribe baking the wok in the oven for 30 to 60 minutes.
These methods are time-tested for effectively seasoning cast-iron and carbon steel woks. They impart excellent non-stick property to the wok. However, eventually, the seasoning wears off, and the wok must be seasoned again. Furthermore, cooking acidic food and boiling water remove seasonings on the surface of woks. Re-seasoning the woks is often time consuming and impractical to perform when time is limited. Consequently, these types of woks are restricted to stir-fry and is shut out in performing other cooking tasks, such as steaming and making noodles.
The Spot Seasoning Method is developed to overcome this problem by being able to season the wok on the "spot" before each cooking session. Through a series of experiments, I discovered that heating cooking oil to its smoking for 30 second is sufficient to season the woks, imparting non-stick property. Furthermore, as long as the oil smokes, the temperature of the stoves can be set to low to avoid excessive release of oil fume.
All the following wok surfaces, carbon steel, cast iron, light cast iron, and stainless steel, can be rendered non-stick using the Spot Seasoning Method. This method takes less than 3 minutes before each cooking session to assure the wok has a non-stick surface. This provides a liberation in using the wok to perform different cooking functions. The wok could be used in boiling water and will be ready for stir-fry by applying the Spot Seasoning Method before switching tasks.
All Comments (21)
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Genius! I’ve been using this method for several weeks now and it allows me to cook any kind of food in my stainless steel cookware. I appreciate the scientific explanation of how seasoning works and what it does to the oil to make it non-stick. This has also improved the function as I’m using cast iron cookware.
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I spot seasoned my stainless steel skillet when I cooked breakfast for dinner the other night and it was amazing! After cooking sausages in it, it was still so clean, I was able to do eggs (both regular and scrambled) and finally, a batch of pancakes. It was incredible watching them slide around the pan. Wish I'd known this trick years ago!
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You’re my favorite! You help me so much!
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Tak, this is such a useful tip!! My thin cast iron wok has never built up seasoning like my Lodge skillet. I was on the hunt for a new wok when I found your channel. I followed you spot seasoning method and was able to fry an egg in my wok! Then, last night I made fried rice and NO STICKING! Just amazing! Thank you, thank you for sharing your knowledge - and I bet you are a great professor, too!
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Greetings from Poland :) It was pleasure to listening how this "mysterious" seasoning works. Thank you for for your time and for your experience.
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This is amazing. How did I live without knowing this?! Thank you
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This updated video is great. I love the added science behind how it all works. Thanks Tak!!! Love your channel
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Almazan Kitchen explained how to make a pan non-stick on one of their videos quite a while ago. And with your elaborate explanation from the other video, I now know understand it clearly
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Such a great explanation. So well presented. Thanks for sharing and I’m delighted to subscribe. Just starting to toy with the idea of wok cooking and you are sharing practical wisdom.
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This works! Genius! Thank you!!
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Thanks so much for your teachings.
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Thank you for this explanation. I have intuitively been doing this Spot method for decades. It must of been just good instincts that attracted me to this method. Now I know the science behind it all. Much appreciated Tak.
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I tried this today and it worked perfectly. I always got spots in my wok that were really sticky. So especially chicken with marinade was burning very quickly. Now the wok looks great. Gonna do some chicken tomorrow 🙂
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I will have to try this! I have a carbon steel wok, and I struggle with the seasoning. It seems like when I add sauces to the stir fry, they damage it - maybe because of the acid or the boiling. Thank you for the lesson!
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You good Sir are a legend🙏
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I just seasoned my pan . hopefully this will work
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You analysis and explanation of the seasoning phenomenon is by far the best I've seen, and the only one that is grounded in science. I've successfully used this method on various stainless steel cooking surfaces as well as my carbon-steel wok. Thank you for enabling me to avoid the time consuming and very smoky process that is so widely advocated elsewhere.
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Thanks for your informative videos. Based on your review I recently acquired a Cuisinart 14 inch stainless steel wok. Tried the spot seasoning method and found that the bottom of the wok would be stick free however the sides of the wok would have burn marks. When doing spot seasoning do we just season the bottom or need to season the side ? Will try the spray bottle method to try to clean the side. Your advice to avoid the side being sticky will be greatly appreciated
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I use a blow torch and high heat oil from a spray can. Spray it on, torch it to a brown color , and let it settle and cool off. Do about 2 or 3 coats and it's ready for cooking. Doesn't take long. You'll see the seasoning come off after cooking and then you can just spot season those spots with precision.
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This works so well, yesterday I cooked egg fried rice and it was completely non stick! Thanks Tak!
