The only guide you need…seasoning & maintaining your carbon steel wok

Thank you so much! This tutorial is really very helpful. ❤

@MarionsKitchen We want your Mako Wok in Canada too! 😢

Do you need to wash the old oil off before cooking, if you seasoned it with the oil coating after the last use?

MARIONISMS
A collection of common Marion quotables collected after watching literally ALL of her videos.

OPENING SALVO
I’m a legs and thighs girl.
There is method to the madness people.
…all the good things.
[About any dish] This is EPIC!
Because I’m me, I always have something spicy.

SELLING THE DISH
If I had to pick a last meal scenario [dish] would be up there.
You know we’ve done a lot of [noodles/chicken/dumplings] on this channel, but this one is right up there.

DEVIATING FROM TRADITION
You can choose your own adventure here…
It’s not traditional, but trust me, it’s very tasty.
Fusion pasta is one of my great loves.
If you’re a pasta purist, now is the time to turn away.
[on pasta being al dente] We’re going to stick with the Italians here, no need to argue with perfection.

PREP AND COOKING
Cutting against the grain ensures a quick cooking time and tender beef.
Get that [insert protein here] in contact with that hot wok, we want it to sear rather than steaming and stewing.
They’re in a restaurant with a powerful burner, at home it’s just not the same so you’ll need to adjust your cooking method.
This is rice that I made yesterday, if you want to watch a video on exactly how to make the perfect rice for fried rice, I have one of those in my channel for you.
There’s nothing worse than an overcooked noodle.
[while adding egg for stir fry] Tilt the pan a little bit then push them around.
Pasta/Noodles wait for no man.

THAT CRISPY FRIED ASIAN EGG
Look at that beautiful, crispy, golden brown color we’ve got on that side.
A crispy fried asian style egg is what you need for any Thai stir fry. Not your regular fried egg.
It’s kind of danger mouse…
You need one egg per person, I’m not sharing my crispy egg.

NOT SO COMMON INGREDIENTS
Galangal has that kind of star aniseed-y flavor.
Cilantro/coriander only adds a background flavor to this dish, but if you don’t like it, leave it out.
Fish sauce adds that umami savoriness you don’t get with salt.
Now for my secret ingredient, baking soda, is going to tenderize the meat and help with browning [or a longer nerdier explanation]
Krapow, it’s known as spicy basil, hot basil. What it looks like is it’s got these green stem, leaves are matte texture.
Szechuan peppercorns, these peppercorns have a very high citrusy note/Szechuan peppercorns are not actual peppercorns, they come from a husk of an ash tree.
Use Thai basil or Italian basil, won’t be exactly the same flavor, but you will get something similar.
I don’t want you guys to miss out if you can’t get [insert ingredient here]
In Thailand we use tomatoes in our fried rice - it has a natural amount of glutamates that adds that kind of umami savoriness.
Sweet paprika gives us that red color without flavoring the dish.
[after adding sugar] We’re not making things sweet here.
I’m adding corn flour, or for my American friends, corn starch.
Go in there with a decent pinch of white pepper.

FINISHING
The cucumber cools down the palate, in between spicy mouthfuls.
Squeeze a bit of lime to add some acidity and balance to the dish.
And there you go my friends, a super easy supper, look at how amazing that looks.
[Before tasting] I want to make sure I’ve done right by you guys.
[After tasting] Ugh, so good.

Loved this instructional video! Mine needs a very good clean before I attempt to re-season it!

Thanks Marion, useful topic 😊👏🏻👏🏻👏🏻

Like 😢✝️🇱🇰😁

Very educational!
Now I'm curious if eating food cooked on carbon steel wok tastes better than other cooking vessels 😅

That wok looks very non stick lol

Damn this was a masterclass on Wok!! Thank you Marion!! Love these lessons

and how do you store your wok, after use, do you ''season'' it and store it that way or without the ''seasoning'' part.? and season it before use.?
You might have said it the video, sorry,.....................I think i might have to watch it again.

That food looks delicious!

Wok'en Awesome!

I received my Anaya mini bowls & spoon sets yesterday & they are stunning! Beautifully made, love the texture & feel & colours.
Would love more of that whole set eventually 💜 Thank you for creating them.

Only downside the ‘courier please’ company you use for delivery are hopeless in our area & a pain in the you know what to deal with. Never seem to be able to read a number correctly & they delivered to our neighbours who were not home at the time and it was meant to be signed for! This company is very consistent in doing this & I would never recommend them. Customer service is a joke. Lucky the parcel was delivered to our nice neighbours & not the dodgy ones. Just thought you should know.

Thanks Marion! I recently bought your Mako Wok, and I’m very happy with it. Being left-handed, I’m having a spot of bother getting used to the wooden spatula 🤣

Is all that baked in residual oil carcinogenic in any way?

Hi Marion! I have a couple questions 🙏 I’ve seen you do a tomato bolognese sauce in your wok. Wouldn’t that strip the seasoning?
And why do I sometimes get sticky oil residue spots on the wok? I always feel the need to scour those bits out. Or is that normal?
Thanks! ❤

Thanks me Marion. Learned so much and will apply. Just use brush to remove bits stuck to my cast iron wok. Season wok when not evenly shiny. Use medium heat when using wok for stir fry. Start with protein when stir frying.

Such an educational video! But how do you get grease n oil off the wok without washing with soap?

Hi Marion! Do you usually season your wok before or after cooking with it?

meh

perfect timing!

This is the easiest to follow wok seasoning video I've seen. Thanks Marion.

This is great information!

Wish you had taught us these tips and tricks long long ago, nevertheless great teaching. Thank you.

Uncle Roger’s wok hei

Great tips! I had a total stripping of the seasoning on my wok when I was making lemon chicken. I made the sauce (which contained a lot of lemon juice) in the wok I had made the stir fry in. Had to start all over again with the seasoning. Lesson learned.

Do we have to oil + heat after each use ?

THANK YOU YHANK YOU. This a GREAT tutorial

Thank you. This was very helpful

There is always something different on this channel that you can learn from!! A very well detailed video👍

I bought a similar woke before and didn't realize it was pre seasoned? just assumed it was non stick coating and threw it away when it coating started to peel.

Thank u for sharing this to us..knowing how to have a nice non stick wok... i hope your next video is about how to sharpen the knife and maintain the sharp. Thank u

Good morning here, love watching you with your amazing cooking!

My Mako wok turned silver. Is this normal?

Amazing and educative video. When will your mako wok be available in Europe?

I’ve been so excited for this video, Marion! Thank you!!! ❤🧡💛

Proud Aussie! Keep up the good work Marion

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