welcome back to cooking with Greg Wong. Thanks for stopping by
all you EZ-Wok-ers out there. I hope you're enjoying this tool. It's been a
fantastic tool for me my friends and family. Just loved the food!
It happens fast, It's fresh, it's convenient, it's outdoors, the mess is
outside. Today what I want to do is show you again how to burn the wok. We'll fire
up the burner system and I'll go through this and you'll see how it actually
burns. One of the tools that I want you to have when you're doing this is a set
of channel locks that'll help you grab the outside of the wok here so that when
we get to up around this area after we've burnt all around here. We want to
get up around this part of the wok here so this will allow you while this thing
is hot you could just hold it right here and watch it burn. There's a couple key
things that I want you to remember when you start to do this. The X 72 gets
really hot, okay? And the wok metal is not that thick so if you burn it - where
you get that metal glowing red-hot, that's too hot, okay? You can actually
start flaking and destroying the metal, so what we want to make sure is that
you've got nothing else going on and you're just concentrating on this. You'll
see it the factory seals start to burn in the center. What we're going to do is
slowly start rotating it and watch it burn off all the way around and we'll
continue spiraling it all the way out to the outer edge and then when we get to
the handle we'll do that. Then we'll let it cool. I'll scrub it out with just some
water and then we're going to fry an onion. Alright so I'm just going to get
into this we're going to fire up the burner.
Here we go. So I'm gonna wait and as soon as I start seeing its smoke here, I'm
going to watch for the factory seal to burn in the center again. We don't want
this to get glowing red-hot because that's too deep on the metal. I'm going
to increase the fire. Alright you see the it's starting to go silver. That's
all we want right there. Now I'm going to start rotating it.
see how it's nice and silver we're just burning this off.
And this will happen really quick with this X 72
you see what I'm doing it's gotten silver in the middle now we're just
slowly going out and spiral out to the outer edge as you get closer to the
handle that's where we have the channel locks to help us out
spin in this wok around
almost all the way out there
these people spinning it around an oven mitt would be a good thing to have to on
your hand to protect you from the heat
all that factors so you see that almost all the smoke is gone now it stops
smoking because we've burnt all that stuff off we just want to make sure we
get all the way out there to the edge
now I'm going to work on the area up here by the handle
that's it don't touch this baby that's hot
I'm going to shut the heat off and as you can see we burned it all off here
and I didn't go too deep to where we started getting metal flaking and I
think with the overhead camera you can see it pretty clearly so let's see if I
can show the front cameras what's going on so now it's see nice and silver here
and then the bottom is also burnt off right so now what we're going to do is
we're going to just let this cool down a
little standby tool because I wanted to show you another thing that I'm going to
just set this wok right up on here the the w3 iron bowl for those of you who
I've seen a couple images and this lip right here this is a shield to protect
you this way so I've seen people set up
their burner so that the stem is underneath the top of the table and
that's not a good idea only because if you turn this this way now the flames
can shoot out under the wok and if it's all the way under the table you know
your hands can get in the way of the flames so this is specifically designed
so that this works as a shield to prevent the flames from coming at you
and when the wok is sitting on it that whole area is closed off for flames so
right now we're going to just let this thing cool down I'm going to give it a
gentle scrub with a scouring pad and and rinse it out the walk is cooled down now
and you see as you can see it got really nice and shiny and silver cleaned so
what i'm going to do is just put a little water in there and i'm gonna
scrub it out i like to use a soft scrubbing pad and that's it so i'll just
take a little bit of water here
just discard that water put a fresh splash in here and always when I'm
finished cooking I'll always use the heat to dry the wok it'll get rid of all
the moisture most of the moisture as well as the moisture inside the head the
heat of the burner will get rid of most of the moisture so I'm gonna fire up
this burner and we're going to do just that right now
try this baby out
okay and now what I'm gonna do is we're gonna season it we're gonna start the
seasoning process I'm going to turn that heat off when I grew up in my dad's
restaurants this is how I saw the chefs do it so I'm only sharing what I learned
you can do it whichever way you like but this is how I learned how to do it I'm
gonna turn the fire on a little bit on the low heat and then I'm just gonna add
this oil to the wok so what I'm gonna do here now this because there's not that
much oil in here it's already getting really hot and it's ready to start
frying this pungent vegetable so I'm going to just blacken these onions put
those in here and just start frying these and as they're frying I'm going to
just try to get this oil around all all around the edge so we'll walk in the
world right now we're up in the west side of the Sierras up near the
foothills of the Assembly actually where when I moved from New York I moved right
to the park so this is kind of like my backyard we're doing a little camping
here I've been up on the river doing some fishing all right
dial that heat down alright so now we're just gonna let that cool down I'm gonna
shut the main valve off and the pilot light so that can cool down all the way
we're gonna discard this and we're gonna simply just take some paper towels once
it's cooled down wipe it out clean and this wok is ready to start cooking with
so thanks for coming by I hope this helped you understand what to do with
your new wok and get your cooking on this thing. Thanks for coming by!