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

100 comments on “Can I make my Wok slicker than a Nonstick Pan ?”

  1. Martijn Bavelaar says:

    You made it a nonstick pan by removing the handle

  2. Iboo30 says:

    This is amazing, I was not aware that applying a non-stick coating on a pan can be done at home and all it takes is basically baking your pan with several coatings of oil! I´m going to try this with some of my pans where the coating is damaged …

  3. Pat Moore says:

    I use tin lined copper pans, Baumalu brand. I like them. I think they're great, but I need to re-tin them. Do you think this is something you could look into?

  4. Noah Snyder says:

    Definitely way cooler than a teflon pan

  5. Neville Bartos says:

    Just buy a non stick pan,

  6. Brandon Metcalf says:

    Alex this was awesome! Can you cover the maintenance of your seasoning in a future video please?

  7. Lindbo says:

    His accent is thicker than Nicki Minajs ass

  8. Bria Henriksen says:

    alex: i dont rub anyone.
    me: hahahahaha yea right

  9. Brian H says:

    How to overcomplicate a simple process – 101 !!

  10. Der Witti says:

    I love my cast iron pans, they are great. The reason i love them so much is simply the weight, it can hold the heat much better than those flimsy aluminium teflon coated pans.

  11. Brion Lund says:

    You burned your egg.

  12. Drezzek01 says:

    His hair gets crazier every video I watch.

  13. Ryan Peter says:

    there are a terrible number of cast iron seasoning videos out there, I think it's up to you to investigate all of the methods and produce a video on the topic

  14. Dr. Campbell says:

    Why wait until you go out side to put the mask on? 😂

  15. Seamus O'Dork says:

    wipe with oil. rub in. take wooden handle off. bake in oven. done.

  16. Czarina Lim says:

    Alex speaking with french accent then suddenly cracks to american accent for a split second. Nice 👍

  17. Abdega says:

    I just use a ceramic wok

  18. Evan Mcnamara says:

    Wow that’s a lot of elbow grease

  19. Kirtahl says:

    Teflon has to be recoated, cast iron and carbon and stainless are ETERNAL! I only use a nonstick for the things I must

  20. AZZapper1 says:

    What was that you added on a stick ?

  21. boss hog says:

    If Donald Trump gets impeached I'll Bob on everyone's knob

  22. John Lord says:

    Good one !!!! 10*. FInally 2 people out of 8 billion people on this planet no how to rightly shellac any metal or cast iron cookware. I use vegetable oil (gooey and massive shellacing). Get the pan hot, wipe on the vegetable oil, and allow the oil to burn, bubble, smoke, and shellac onto the surface. For cast iron I do the outside first for 14-16 layers (totally glassy smooth), then the inside. Blue-black shellacing, that was the original method of the upper caste in ancient India and Asia, versus the post-WW II just iron and metal cooking ware. Having this product done as such, that I show to preppers, you never season ever again, no stick, just wipe out and hang dry, no rust, no further seasoning. This method, called in English, japanning, … is the metal method of the Japanese using the shellac tree oil, and shellacing their dinner ware wooden tools and et al. Using this you never again use metal ware, but wood spatulas etc – like the ancient royalty did (they wanted to taste the foods – not the iron metal). Glad to see someone else doing this right. And &&^%&* !!!!! to all the naysayers that have constantly berated me for do this …

  23. Danel says:

    please tell her not to smile just please

  24. Aleksander Solheim says:

    can i see ur pednil for the for the heart?

  25. Blake Hitchcock says:

    What temperature do you bake it at?

  26. Andres Arellano says:

    How do you feel the linseed (flaxseed) oil held up over cooking time or when cooking at higher temperatures such as stir fry? I found it to flake off at higher temps.

  27. Onironius says:

    … He looked like an agent provocateur in Hong Kong.

  28. Taylor Reardon says:

    All that work for an overcooked egg.. bummer..

  29. Thomas Glover says:

    Will metal utensils scrape this seasoning off during use? (I have that problem with Teflon coated pans)

  30. Froodoh says:

    congrats to 1 million ! you (de)serve it !

  31. y1521t21b5 says:

    0:55 And potentially 20 times more messy…

  32. dairycow says:

    i mean i'd hit the pan with 3000+grit paper then started…

  33. MidAvionics says:

    maybe take reference of how chinese chefs seasoning their woks

  34. daniel yeroshalmi says:


  35. daniel yeroshalmi says:

    pardon ur french it gives me cringe

  36. Selina Oakley says:

    Wonderful!! Xoxo

  37. Shadsy The Hedgehog says:

    I season my frying pans with salt and pepper

  38. Shadsy The Hedgehog says:

    Wok makes a good Chinese hat

  39. Rc Driver says:

    Better than teflon 🤙🤙🤙

  40. normasea says:

    Loved the video Alex, but you never showed what temperature to bake the pan at!

  41. Brian Michaud says:

    Yeah man it's definitely better in a well seasoned pan because you can use the high heat one wants when adding the proper caramelization to a dish one might call for say a nice blue rare steak or a proper fajita. Telflon just doesn't cut it.

  42. FlashingDigits says:

    you browned the egg? you can cook a browned egg in a stainless steel pan at the right temperature.
    the reason teflon pans are better in this scenario is because the egg won't stick even at a lower cook temp.
    so much so that it will come out with the white still being soft and malleable.
    what you've is just…. fried an egg, not made a pan slicker than a nonstick pan.

  43. Salomón Calvo Serna says:

    No one:

    Alex: I wanna make

    s t i r f r y.

  44. Cheenie Ayala says:

    Alex! You should go make your own ceramic plates!!

  45. pk gs says:

    So many layers of seasoning and then you put hell lot of oil to make omelette? Try with out oil, check whether the egg stick to pan or not…tell us whether so many layers of seasoning makes the pan really non stick?

  46. PrimalRenegade17 says:

    I came here for that thick accent

  47. EUK007 says:

    Just purchase a granite pan/wok and it will solve your problems.

  48. Lucas Silva says:

    I like my eggs better fried with butter than with oil ;-;

  49. Shawn Murals says:

    I season on the burner. Lots of smoke but way faster and you can get better results by being able to do more layers in shorter time

  50. Sharaya Sherwood says:

    No chemicals always a plus

  51. willy padilla says:

    i bought a carbon steel wok and pans a couple of years ago, BEST PURCHASE EVER!! well seasoned those are amazing

  52. Chris Ilias says:

    The most successful seasonings I've ever had are over a commercial gas burner. I used flaxseed oil and an infrared thermometer to heat the pan to around 370°C/700°F all over. The thermometer helped me get all the areas—bottom and sides—to the same temperature. The coating was beautiful, uniform, and slick.

  53. Stagskull says:

    9:40 if you dont wanna watch

  54. Xander Calasahan says:

    Actually you do not need a lot of oil, when you have built a good seasoning. It is much more about changing your preparation and cooking habits. Take out the egg from the fridge about 20 minutes before (make coffee in between), then heat the pan thoroughly to medium low. Use a tiny bit of oil on a cloth, piece of kitchen paper etc., or a small dice (smaller than a regular dice) of butter.

  55. OoMucusoO says:

    Far fetched conclusion IMO. The seasoning layer is relatively stable but particles still end up in the food, same with seasoned carbon steel pans, you can even see them. I am not sure if those particles are particularly healthy. Still, carbon steel has excellent heat retention and conduction, it lasts for three lifetimes, it goes in the oven, it does not require complex manufacturing nor teflon and it's cheap. But I am not sure it's healthier than a teflon pan that you don't scratch with metal utensils.

  56. Jordan Bronson says:

    No Food = Non-Stick! 😂😂😂😂😂😂😂

  57. Povl Kvols says:

    Thank you, Alex, you're an inspiration for me. I've used Tyflon for years, but I just bought two new De Buyer steel frying pans, and they're surprisingly good after I seasoned them. They require a bit more skill and proper heating, but I'm really happy with them so far. Thank you!

  58. Ioana Dumitru says:

    Marry me?

  59. 60698 says:

    Alex, what is the thickness of your wok? I recently bought one with a 1,8 mm thickness and I think is heavy and difficult to toss. I wasn't expecting that heaviness and perhaps you can illuminate me. Salut mate

  60. Kees Jan Hoeksema says:

    Great experiment!

    I did this many times with my carbon baking steel for baking pizza, baking the steel with oil film for 90 minutes in a oven with hacked broiler. It works for 3 to six pizze but It does rust after each baking sessions.
    Teflon is A unhealthy No go area, but I don’t trust the alternative ‘ceramic’ versions since the chip.
    So I wonder how durable your seasoning is?

    Big question with Your artisanal wok is how much would it cost after al this labour!?

    baking it in a industry serial might make it affordable…

    btw; Seasoning is also used on stainless steel pans besides cast iron and carbon steel!

  61. Havets Herrer says:

    From experience, if it's dark, it's somehow sticky…

  62. Greg Whisenhunt says:

    I'm not a big fan of crispy eggs.

  63. Michel says:

    Very intersting i will try in my pan since to make fried noodles teflon and ceramic don't work soo well.

  64. KiingAce says:

    I just wanted to hear him talk

  65. Rob James says:

    in woodworking you can use higher and higher grit sandpaper to smooth layers of poly or any coatings. It's essentially the same, if you took a 2000-3000 grit sandpaper at the end, you could smooth it to glass

  66. Ray J. says:

    I spotted the VanMoof in the background 😀

  67. SJRinne says:

    My pan can't be seasoned in the oven because of the plastic(?) unremovable handle. So it gets pretty uneven. Any tips for this?

  68. WV591 says:

    Muslim pretending to be french and doing a crappy job of the fucking accent.

  69. Kyle Robicheau says:

    I think at the end he had a foodie-gasm

  70. Sally Edwards says:

    <3 this, Alex! I'm surprised that you didn't apply several more of the final oil coats to get the perfectly black finshed surface though. It'd likely only take one or two more.

  71. C D Kennedy says:

    I think you did an awesome job going the extr mile on that pan but my Matfer's pass the egg test with flying colors without all that preparation. The egg you cooked was at a very high temperature…back off the heat a little and you'll get better results vs an overcooked egg.

  72. Red404 says:

    I love it when you rub me with knowledge

  73. Yuxian Wang says:

    In China here we use pork oil for seasoning pans

  74. TheEberion says:

    You really murdered that egg

  75. PlayerMick - says:

    that shit he did at 7:43 … just do that 3 times and you're good. that oven shit is only good for burning off the old seasoning

  76. DEEP SOUL says:

    Alex we use shredded cabbage to give a nonstick coating and we dont use water to was so use damp cloth to clean it

  77. Legendary Lotion says:

    i use vegetable oil.

  78. Troy Beedle says:


  79. Shaheer Shafiq says:

    Ca. We use corn oil

  80. Aaron ___ says:

    One million subs and almost a million views, but a dirty lens.

  81. Unknown says:

    thats a beautiful accent

  82. TINTIN says:

    N A T U R A L is always better

  83. FreeEditor says:

    I tried this but when I washed the pan with water, the layer disappeared. What should I do to improve this process

  84. Greg Salcedo says:

    I miss the days when people comb their hair.

  85. Nagoya Jon says:

    Alex, c'est peut être un p'tit peut trop cuit ton oeuf. Malgré ça, je le mangerais quand même! J'admire beaucoup votre travail!

  86. Jeremy Camacho says:

    Makes a non-stick pan

    Cooks an egg with oil

  87. EmpoweredByKnowledge says:


  88. Roy Valbuena says:

    What was that the thing he used to wipe down his wok after he buffed it with a bunch of towels? 9:47

  89. S Koue says:

    And it wont kill your birds!

  90. Gustavo Torres says:

    Hello Alex, I love this video! But can you make one about making a stainless steel pan nonstick. I have tried with no success.

  91. Roy Arisse says:

    Off course it's better than teflon, I rather have the polymerized oil in my food then teflon…

  92. Punkt Komma says:

    Should have used 2000 grit sandpaper and then a Dremel to polish it

  93. Ahmed Azam says:

    This is discouraging me further to go for a steel / cast iron. Six hours and lab JUST to make it non stick. Sorry 😐

  94. Mike Nelson says:

    Chopsticks in a drill! Brilliant!

  95. Paul says:

    You did everything you supposed to do very scientifically and yet at this end, you messed up the whole thing because you wanted it to look dark. Really well seasoned wok supposed to be bluish purpleish shiny surface. The black wok that you see in kitchens are the carbon build up on top of the polymerized surface. That is the stuff that gets build up with oil with smoking point and does incomplete gooey polymerization. Or even if it's perfect polymerization, the thickness of the polymerization tend to chip off and leaves residue when you cook. However, even if you have done perfect job on getting perfect coat, which you've done initially, when you cook to the point of smoke, the oil do get build up on top of the polymerized surface. You can't stop it. So eventually all wok becomes black. My questions is are those black carbon build up on wok dangerous if we eat them? That's what's stopping me from using wok all the time. For now I resort to stainless steel but wok definitely taste better. But not sure if it's worth it to cook on wok because of the unhealthy oil smoke and the black carbon build up on wok. If someone knows please respond.

  96. Joey Morrison says:

    It woked off i cant stir fry. &@$% &!&!&

  97. Joey Morrison says:

    People use what is traditionally available it seems. Such as where i am from we use shortening or bacon grease, in the southeast united states. Southern families use almost exclusively cast iron cookware. It works great to heat the (only cast iron) to heat it up and splash water on it to remove debris first. Then apply a thin coating of shortening etc repeat 5 times if new i set my oven as hot as it can get during this process and yes it does make a lot of smoke.

  98. C S says:

    Woah! I have been using olive oil to season my cast irons …. is that okay? .crap! I have to now do some research! arghhhhh!

  99. Amy Lucas says:

    Your hair is particularly epic in this one.

  100. gwaai edenshaw says:

    So is it meaningfully different than Teflon? In terms of being a plastic? And in terms of carcinogenic status? I’ve wondered about this a lot. When there are warnings about pizza pans and fry oil precisely because of the polymerization.. or is it something that it is somehow taken into another class through the process? I’m sure Teflon is worse (reasonably sure) But is polymerized oil bad?

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