1 00:00:02,330 --> 00:00:06,420 welcome back to cooking with Greg Wong. Thanks for stopping by 2 00:00:06,420 --> 00:00:10,410 all you EZ-Wok-ers out there. I hope you're enjoying this tool. It's been a 3 00:00:10,410 --> 00:00:14,759 fantastic tool for me my friends and family. Just loved the food! 4 00:00:14,759 --> 00:00:20,279 It happens fast, It's fresh, it's convenient, it's outdoors, the mess is 5 00:00:20,279 --> 00:00:27,240 outside. Today what I want to do is show you again how to burn the wok. We'll fire 6 00:00:27,240 --> 00:00:31,199 up the burner system and I'll go through this and you'll see how it actually 7 00:00:31,199 --> 00:00:35,910 burns. One of the tools that I want you to have when you're doing this is a set 8 00:00:35,910 --> 00:00:41,700 of channel locks that'll help you grab the outside of the wok here so that when 9 00:00:41,700 --> 00:00:47,520 we get to up around this area after we've burnt all around here. We want to 10 00:00:47,520 --> 00:00:52,050 get up around this part of the wok here so this will allow you while this thing 11 00:00:52,050 --> 00:00:58,350 is hot you could just hold it right here and watch it burn. There's a couple key 12 00:00:58,350 --> 00:01:03,540 things that I want you to remember when you start to do this. The X 72 gets 13 00:01:03,540 --> 00:01:11,219 really hot, okay? And the wok metal is not that thick so if you burn it - where 14 00:01:11,219 --> 00:01:16,469 you get that metal glowing red-hot, that's too hot, okay? You can actually 15 00:01:16,469 --> 00:01:21,479 start flaking and destroying the metal, so what we want to make sure is that 16 00:01:21,479 --> 00:01:26,039 you've got nothing else going on and you're just concentrating on this. You'll 17 00:01:26,039 --> 00:01:30,420 see it the factory seals start to burn in the center. What we're going to do is 18 00:01:30,420 --> 00:01:35,460 slowly start rotating it and watch it burn off all the way around and we'll 19 00:01:35,460 --> 00:01:39,149 continue spiraling it all the way out to the outer edge and then when we get to 20 00:01:39,149 --> 00:01:43,319 the handle we'll do that. Then we'll let it cool. I'll scrub it out with just some 21 00:01:43,319 --> 00:01:48,630 water and then we're going to fry an onion. Alright so I'm just going to get 22 00:01:48,630 --> 00:01:53,780 into this we're going to fire up the burner. 23 00:02:01,020 --> 00:02:05,880 Here we go. So I'm gonna wait and as soon as I start seeing its smoke here, I'm 24 00:02:05,880 --> 00:02:12,480 going to watch for the factory seal to burn in the center again. We don't want 25 00:02:12,480 --> 00:02:18,450 this to get glowing red-hot because that's too deep on the metal. I'm going 26 00:02:18,450 --> 00:02:23,819 to increase the fire. Alright you see the it's starting to go silver. That's 27 00:02:23,819 --> 00:02:28,129 all we want right there. Now I'm going to start rotating it. 28 00:02:30,410 --> 00:02:35,380 see how it's nice and silver we're just burning this off. 29 00:02:44,459 --> 00:02:51,430 And this will happen really quick with this X 72 30 00:02:51,430 --> 00:02:54,849 you see what I'm doing it's gotten silver in the middle now we're just 31 00:02:54,849 --> 00:03:03,010 slowly going out and spiral out to the outer edge as you get closer to the 32 00:03:03,010 --> 00:03:05,950 handle that's where we have the channel locks to help us out 33 00:03:05,950 --> 00:03:09,659 spin in this wok around 34 00:03:14,209 --> 00:03:17,680 almost all the way out there 35 00:03:46,660 --> 00:03:52,210 these people spinning it around an oven mitt would be a good thing to have to on 36 00:03:52,210 --> 00:03:56,010 your hand to protect you from the heat 37 00:04:13,530 --> 00:04:18,810 all that factors so you see that almost all the smoke is gone now it stops 38 00:04:18,810 --> 00:04:22,800 smoking because we've burnt all that stuff off we just want to make sure we 39 00:04:22,800 --> 00:04:27,380 get all the way out there to the edge 40 00:04:30,560 --> 00:04:36,200 now I'm going to work on the area up here by the handle 41 00:05:01,970 --> 00:05:05,900 that's it don't touch this baby that's hot 42 00:05:05,900 --> 00:05:13,460 I'm going to shut the heat off and as you can see we burned it all off here 43 00:05:13,460 --> 00:05:18,950 and I didn't go too deep to where we started getting metal flaking and I 44 00:05:18,950 --> 00:05:22,640 think with the overhead camera you can see it pretty clearly so let's see if I 45 00:05:22,640 --> 00:05:27,350 can show the front cameras what's going on so now it's see nice and silver here 46 00:05:27,350 --> 00:05:34,730 and then the bottom is also burnt off right so now what we're going to do is 47 00:05:34,730 --> 00:05:38,800 we're going to just let this cool down a 48 00:05:41,590 --> 00:05:47,330 little standby tool because I wanted to show you another thing that I'm going to 49 00:05:47,330 --> 00:05:55,460 just set this wok right up on here the the w3 iron bowl for those of you who 50 00:05:55,460 --> 00:06:02,840 I've seen a couple images and this lip right here this is a shield to protect 51 00:06:02,840 --> 00:06:06,770 you this way so I've seen people set up 52 00:06:06,770 --> 00:06:11,560 their burner so that the stem is underneath the top of the table and 53 00:06:11,560 --> 00:06:17,630 that's not a good idea only because if you turn this this way now the flames 54 00:06:17,630 --> 00:06:21,860 can shoot out under the wok and if it's all the way under the table you know 55 00:06:21,860 --> 00:06:26,419 your hands can get in the way of the flames so this is specifically designed 56 00:06:26,419 --> 00:06:31,550 so that this works as a shield to prevent the flames from coming at you 57 00:06:31,550 --> 00:06:38,030 and when the wok is sitting on it that whole area is closed off for flames so 58 00:06:38,030 --> 00:06:41,090 right now we're going to just let this thing cool down I'm going to give it a 59 00:06:41,090 --> 00:06:47,270 gentle scrub with a scouring pad and and rinse it out the walk is cooled down now 60 00:06:47,270 --> 00:06:53,990 and you see as you can see it got really nice and shiny and silver cleaned so 61 00:06:53,990 --> 00:06:56,210 what i'm going to do is just put a little water in there and i'm gonna 62 00:06:56,210 --> 00:07:03,560 scrub it out i like to use a soft scrubbing pad and that's it so i'll just 63 00:07:03,560 --> 00:07:07,030 take a little bit of water here 64 00:07:16,080 --> 00:07:31,630 just discard that water put a fresh splash in here and always when I'm 65 00:07:31,630 --> 00:07:37,030 finished cooking I'll always use the heat to dry the wok it'll get rid of all 66 00:07:37,030 --> 00:07:41,860 the moisture most of the moisture as well as the moisture inside the head the 67 00:07:41,860 --> 00:07:46,840 heat of the burner will get rid of most of the moisture so I'm gonna fire up 68 00:07:46,840 --> 00:07:53,880 this burner and we're going to do just that right now 69 00:07:57,530 --> 00:08:00,760 try this baby out 70 00:08:07,330 --> 00:08:12,669 okay and now what I'm gonna do is we're gonna season it we're gonna start the 71 00:08:12,669 --> 00:08:17,710 seasoning process I'm going to turn that heat off when I grew up in my dad's 72 00:08:17,710 --> 00:08:23,669 restaurants this is how I saw the chefs do it so I'm only sharing what I learned 73 00:08:23,669 --> 00:08:28,900 you can do it whichever way you like but this is how I learned how to do it I'm 74 00:08:28,900 --> 00:08:34,029 gonna turn the fire on a little bit on the low heat and then I'm just gonna add 75 00:08:34,029 --> 00:08:44,169 this oil to the wok so what I'm gonna do here now this because there's not that 76 00:08:44,169 --> 00:08:49,680 much oil in here it's already getting really hot and it's ready to start 77 00:08:49,680 --> 00:08:59,170 frying this pungent vegetable so I'm going to just blacken these onions put 78 00:08:59,170 --> 00:09:07,269 those in here and just start frying these and as they're frying I'm going to 79 00:09:07,269 --> 00:09:23,350 just try to get this oil around all all around the edge so we'll walk in the 80 00:09:23,350 --> 00:09:27,430 world right now we're up in the west side of the Sierras up near the 81 00:09:27,430 --> 00:09:32,560 foothills of the Assembly actually where when I moved from New York I moved right 82 00:09:32,560 --> 00:09:37,510 to the park so this is kind of like my backyard we're doing a little camping 83 00:09:37,510 --> 00:09:47,820 here I've been up on the river doing some fishing all right 84 00:09:48,420 --> 00:09:57,790 dial that heat down alright so now we're just gonna let that cool down I'm gonna 85 00:09:57,790 --> 00:10:02,920 shut the main valve off and the pilot light so that can cool down all the way 86 00:10:02,920 --> 00:10:07,480 we're gonna discard this and we're gonna simply just take some paper towels once 87 00:10:07,480 --> 00:10:12,100 it's cooled down wipe it out clean and this wok is ready to start cooking with 88 00:10:12,100 --> 00:10:16,810 so thanks for coming by I hope this helped you understand what to do with 89 00:10:16,810 --> 00:10:24,120 your new wok and get your cooking on this thing. Thanks for coming by!