Can I make my Wok slicker than a Nonstick Pan ?
This video is brought to you by skillshare Hey guys salut, this is Alex so a bit of different setup today at the garden I’m outside just because it’s summer time, and basically for me summer time only means one thing, it’s time for stir fry (laugh) The seasoning basically needs to be completely redone the most important question of all this, how non stick can we go, teflon non stick, can we go above? it’s probably too much, ok but let’s do this so the first preparation basically to remove all the dirt, all the rust and just scrub everything off with vinegar, salt and just (taps elbow) elbow grease it’s probably 20 times faster (haha) and probably 10 times more dangerous (music) here’s a quick tip that as soon you feel like the pan is clean enough just mix in a bit of oil along with vinegar and to make a slurry and finish the pan with it and by doing so you will basically prevent your pan from having you know that thin layer of rust or just spots of rust everywhere so if you did good if you really committed to it this is the kind of shiny surface that you should get at the end all the marks all the rust is gone and this is the blank material the blank canvas we need to work on and start building a seasoning. You clean this. (chuckles) We’re going to create that tough, resistant, and non stick coating on the inside- using… linseed oil. This is food safe linseed oil. Which is the exact same stuff as flaxseed oil. I know that in the U.S. (taps screen with bottle) you might be used more to flaxseed oil so please use it. I’m gonna drizzle a good amount of oil inside the wok and then really thoroughly wipe it out until there is apparently nothing left and then I’m gonna bake it. Let me start all this and we’ll come back to science just afterwards You *know* science is coming. Fine so it’s been in the oven for about an hour. Let’s just turn it off. And I’m gonna leave in there just to slowly come down to room temperature. This is what I got after one coating. I’ve got this slightly blue tint to it. I’m gonna start the process again. This is layer number one. And now it’s going back in the oven for another hour of cooking followed by another hour of just waiting forever. Right so I think it’s time to share with you a primer on what seasoning actually is. Seasoning is not– first of all, about flavors. It’s not about salt and pepper. And also seasoning is not about leaving a dirty old, you know, layer of leftover grease at the bottom of the pan. It’s not about this, no. Seasoning is a dry hardened coating that sits on the inside of a pan. And that is basically super useful. One, is to protect the pan from rusting since it’s only applied to cast iron and carbon steel pans, which are prone to rusting. And second, it’s making the pan non-stick. -Ish. And I guess that’s basically the first coating in terms of knowledge of seasoning, knowledge that I wanted to rub you with. I don’t rub anybody, ok? I, I don’t do that. It needs to be super clean before you whack it in the oven. Otherwise, it leaves marks everywhere. The thinner you go, the more inexistant the oil coating is on the pan the better the polymerization is going to perform in the oven. So, it’s getting darker and darker. This is the third coating that I’ve did- I’m back on the work bench applying the fourth one. The fourth one! Layer number 5 So basically in the past to season my pan and my skillets I use any oil Like random, cold-pressed, unfiltered random oil. But recently, uh, I was browsing the internet and I stumbled across an article from Sheryl Sheryl Canter. An article about seasoning pans and about oil, and basically did open my eyes on oil polymerization Hi there Hi, Alex- So I’m working on this seasoning episode People sometimes use this type of oil or sometimes they use lard, or sometimes they use high smoke point oil or low smoke point oil. So when I read your article Eye-opening for me ’cause I thought ‘ok, a logical approach to seasoning’. How did you come up with this idea? Well, I’m a nerd, and I had the same problem you had So I started reading journal articles about chemistry, and I have no background in chemistry. Slowly it started to point to the same thing and when I tried it, it worked! So you start with flaxseed oil, right? Well, here’s the thing. Certain oils you don’t use for cooking flaxseed oil is one of them and you don’t heat oil above the smoke point or it’s, you know, carcinogenic but ironically it’s that exact process that makes the oil glass hard (mhmm hmm)
so the exact thing that you don’t want to happen inside your body, you do want to happen (mhmm hmm) on the surface on the pan So, you take the oil with the lowest temperature that you can’t heat beyond and you heat it way beyond that temperature, and it becomes glass hard Thank you so much, Sheryl, for all this Thank you, you too! See you, bye-bye! Bye-bye (timer rings) This is coating number 6 The final one It’s very smooth, it’s beautiful and now I’m not saying I’m not happy with the with Sheryl Canter’s method, but in the end I feel like the coating is quite light, in terms of colour it doesn’t mean it’s bad, but it’s not black and dark and deep and rich just wanna go, just a tad whiter. And for this I’m gonna use a gas stove At the moment it’s creating way too much smoke Yeah so basically I”m gonna step outside and I’m gonna continue this experiment in a safer-ish, way kay? (he he) Let’s step outside Right, let’s do this can’t open it with my gloves I don’t think it’s gonna blow up Is something gonna blow up? Maybe I’m just, I’m just a (beep)-ing cook So I feel like I definitely got a darker coating on this pan. The thing is at the moment it’s not perfectly smooth, which means that I’m gonna head back to the studio and find the solution for that I might have something already I might have something So Skillshare is an Online Community with over 28,000 28,000 classes in design, business and of course, cooking. So you know I love learning so much you probably know that already! It’s just fuels my creativity and my curiosity I found Skillshare to be just the perfect place for that. At the moment, I am following 2 classes: The first one is a pizza course about making a thin crusted pizza. You know I’m a big fan of Neapolitan pizza of the fluffy kind, but it’s always good to learn on a new technique. And the second class is a Butchery Class told by Pat Lafrieda himself. He’s an OG butcher in the US, who understands beef cuts, and also to order both at the butcher and at the restaurant more cleverly. Skillshare has a premium membership which is pretty affordable at less than 10 dollars a month and for this price, you get unlimited access to all the classes and to all the communities that are just right, for you. So if you want to give it a try, the first 100 of you guys that hit the link in the description box down below will get a 2-month free trial. and thank you Skillshare for sponsoring this video. The coating on the pan at the moment is not perfectly uniform. In the very center it’s perfectly black and it’s very smooth, so it’s about to get even smoother I’ve been doing a bit of DIY. If I want to increase the ability of that pan to be non-stick, it has to be as smooth as possible Can’t feel any irregularities It’s just so smooth Hold on a second The sound Ok let me put it back together and let’s make that egg test ‘Cause you know I’m gonna be cooking an egg in this for sure What would you pay me to flip it around Ha ha ha Is that better than a Teflon pan The annoying geek inside of me says on a brand new Teflon pan you don’t need to add even a smidgen of oil At the same time, the cook just says that there’s no chemicals it’s just a nice, very hard, polymerized surface on which you can cook things with a very reasonable amount of oil So to me I’m gonna say I think it’s better than a Teflon pan (double tap for emphasis) Now of- of Now obviously this is very biased I’m willing to hear what you guys have to say about this Please use the comments down below, it’s always amazing to hear from you I’m gonna have this egg Now obviously I didn’t went through all this effort just to make myself an egg, even though it’s very good It’s crispy Now the reason why I took so much care with the seasoning, the reason why I committed so much, is because I want to make stuff I don’t want to make any stuff, I wanna make barbeque stuff then I don’t wanna make barbeque stuff over any barbeque no I wanna make an appliance, a contraption that I’m gonna be building in the next episode of this mini barbeque stuff series Anyways guys I hope you enjoyed this episode, if you did you know what you gotta do like, share, subscribe, spread this like butter on a nonstick pan So until next time, bye-bye! Salut