Cast iron wok seasoning process using rapeseed oil

In this video, the chef heats the new iron wok until it's red-hot, then quickly immerses it in rapeseed oil. As soon as the red-hot wok enters the oil, a large amount of white smoke is released. This is the crucial "oil quenching" step in the traditional seasoning of an iron wok. This process utilizes the chemical changes that occur when high-temperature iron comes into contact with vegetable oil, transforming the new wok from an "unseasoned" state into a truly usable "seasoned" wok. When the iron wok is heated to red-hot, the surface oxide layer and impurities are completely burned off, making the wok's surface cleaner and rougher, which allows oil molecules to adhere more firmly. When the scorching hot wok enters the rapeseed oil, the high temperature instantly breaks down the oil, forming an extremely thin layer of carbonized oil film on the wok's surface. This film is the foundation for the non-stick properties of the wok during later cooking. It also penetrates the tiny pores of the iron wok, sealing them completely, preventing rust, preventing black residue from flaking off, and ensuring more even heating. Furthermore, the rapid cooling from high temperature makes the wok's structure more stable. Through this "heating to red-hot + immersion in oil" process, decarbonization, descaling, pore sealing, wok protection, and the creation of a non-stick layer are all achieved in one step, making the iron wok more durable, easier to maintain, and easier to develop a good "wok hei" (wok aroma).

Видео Cast iron wok seasoning process using rapeseed oil канала mianxiwei