$30 Wok vs $185 Wok, is there a difference?

[@biblebelter9772]

I have a wok that is going on forty years old. I bought it off a TV infomercial. Purportedly it was hand hammered, but I suspect it is what you referred to as a cheap wok which is now sold in Asian food stores. It came with a wok ring and spatula which I still use. Needless to say it is well seasoned. The wok is the most used tool in my kitchen. I recently have mastered by my standards cooking chipotle chicken in my wok. I cook a chicken marsala in my wok as well as a parched corn salad as well as a multitude of Asian dishes. I can easily cook two pounds of ground meat for tacos and burritos in the wok. Since I mostly cook for one or two, I don't require much cookware. I use a 14 in cast iron pizza pan as a griddle and I have a heavy full body tri ply stainless skillet for omelets and things with pan sauces. A cheap carbon steel vegetable cleaver is my main knife. My back ups are quality serrated paring knives. In forty years I have passed on a lot of good quality, serviceable cookware and cutlery to friends and relatives which were taking up cabinet space and never used. I enjoyed your video and the honesty of your presentation. I will be looking for more of your uploads.

[@jonkung]

Thank you so much for taking the time to write and share all of this! I still have one of the first woks I ever had and I came free with an appliance and it works just fine. Maybe I’ll hand it down to someone who wants to learn about it because I have two oxenforge woks now lol

[@Lana_Warwick]

@@jonkung Having 2 now certainly answers my Q if it's your go-to now. Interesting the website shows a red X (don't use) on induction (any electric), gas & wood green tick only. Even on reddit Oxenforge say's "high chance of warping on induction"

[@tiahbawa5771]

Hi. So, is there a wok you recommend??

[@eestileib9980]

I remember this commercial.

[@RufusThePorkshank]

Ok.

[@tordjon]

"Totally not what I need" - Jon Next video title: "Hey look at this sick new $400 copper wok I bought" :D

[@ukmidnighter]

once again, a guy (who is an excellent chef) talking about stuff thats kitchen related, in a way, thats funny, unbelievably informative and in a way where he wants you to learn from him and not just for the clicks. The bob ross of kitchens.

[@Ybeetus]

Couldn't have said it better myself, what an excellent comment.

[@docholliday4546]

No, Not Bob Ross.. Bob ross never was woke and worried about colonizers..

[@killerbean3032]

What do you define as “woke”?

[@thejuror2009]

Calm down with the commas.

[@sewnaowa]

Please make more videos like this. I have a cheap wok that I use regularly and a carbon steel skillet that has bigger surface area but not as deep as the wok. I will definitely be upgrading to an Oxenforge wok soon and perhaps an induction burner later this year. Space in my small kitchen is at a premium and being able to do most cooking with 1 pan is very necessary.

[@drtbantha]

I really like that the main guy behind Oxenforge is so obviously an enthusiastic cook - he posts recipes on Reddit regularly and they always look amazing.

[@JBlocklove]

I would love a video on wok seasoning. There are a ton all over the internet but so many recommend doing it so differently and it would be interesting to see what you do with yours to get it so nice on the induction burner (mainly because I have the same one). I very well may shell out for one of the Oxenforge woks, but I wouldn't feel right doing so until I felt confident with taking care of the one I already have.

[@raymondvanmil]

oxenforge has that video! It's already blue'd just bake some ginger and unions with plenty oil and its done

[@KoolRanqe]

You kinda have to do your own, I use different smoke points to inform me how hot my woks becoming through the process. Always reapplying seasons as I go

[@zone4garlicfarm]

The best way to season a wok is to use it often and properly clean it after each use . Don't be too concerned with using the right oil or doing anything special. Every time you use it a little more seasoning builds up until it's perfect. This is also true for cast iron pans and Blackstone griddles.

[@llewleyn]

Dude, this is a fantastic breakdown of the delineation between true hand forged and machine made woks; bonus points to Oxen Forged, too. I bought some ZhenSanHuan tools a few years ago and I can't wait to have the money for one of their woks!

[@jonkung]

They look SO well made. I might get one of those too 😆

[@robertreed9818]

@@jonkung Can you do a review of the Smithey wok? I've been really considering it, but I've seen no one-- not a single one-- review it online. I really like the way it looks, but functionality beats aesthetics for me in the kitchen.

[@FART-REPELLENT]

@@jonkungYou can tok the tok but can you wok the wok? 🤣

[@ryanhobbs79]

​@jonkung what about mammafong from China? I believe those are hand hammered as well.

[@kimariokiji]

Hi Jon, I wish you would consider reviewing the very reasonably priced carbon steel woks from the Wok Shop in San Francisco. I have a regular glass top electric stove and can achieve wok hei with the 14” flat bottomed carbon steel wok I bought from there. I called in my order and Tane, the owner, makes sure you get the correct wok for your cooking set up. She’s amazing and is the original owner of the shop.

[@melt9863]

Thank you 😊 Going to check out the shop!

[@chawletsaowse7742]

my oxenforge just arrived last week. crazy to see this vid comeout so timely!

[@ghanus2009]

What are your thoughts and impressions?

[@m.pearce3273]

A truly mind blowing instructive video with fabulous info for those Chefs who are wok centric 🎉🎉🎉🎉

[@tattil.c.6290]

I enjoyed the info as I’m getting ready to buy a wok. Love the puppy! I had a little boy that could have been her brother. Such wonderful companions!

[@jlet7327]

I love your puppy. I'm glad I'm not the only one who allows their dog in the kitchen.

[@meriahaiello]

Ordering one today! And first time seeing you're channel😁 I have been without a work for a few years now.. Can't wait to get this!!

[@tyiu5629]

My daily driver is a $10 wok from Costco Business Center. Bought it years ago. Never looking back. I'll probably wear a hole through this one before I throw it away. I use it like Chinese chefs in commercial kitchens: maximum flamage, hard contact with the stove top due to wok tossing, and the red hot wok goes straight under cold tap water. All sorts abuse and it keeps ticking. To clean, I scour it under running water with a commercial bamboo stick bundle/wok brush, leave it to scorch on the burner, turn off the heat and rub some canola oil. Instant seasoning ready for the next cooking session. Look, those guys in restaurant kitchens know what they're doing. They don't have time to baby their woks.

[@tiahbawa5771]

So, what's the name of your wok?

[@michae1601]

You may want to take a look at Summit Wok from Japan. After start to use it with the flat bottom I stopped using my other woks.

[@sxstrngsamurai13]

I've gone full in with my induction wok range since your recommendation; I use it for 95% of my cooking; does the oxenforge wok shape fit the induction burner's curvature?

[@sonfoku73]

It appeared to as he did near the midpoint of the video no problem

[@sxstrngsamurai13]

@@sonfoku73 the nuwave induction wok is interesting in that the wok doesn't directly touch the induction surface and i think if another wok had a sharper angle I think it would touch the plastic surface and might damage it as it heats up

[@rok4220]

Based on watching you, I got a nuwave induction wok for Christmas. Now I want to upgrade the wok. Appreciate you sharing your find

[@sharonmacintyrebarrett8572]

I paid 70.00 for a wok from Souped Up Recipes, Mandy. I love it. It is easy to clean, easy to cook with. I love it. I have never been sorry I purchased the wok in the three years I have owned it.

[@nlokteff]

I bought one of those last year, and it kicks butt! I got mine on Amazon for like $40

[@melt9863]

@@nlokteff… I just got the same wok on Amazon and I love it ! Thanks for the recommendation!!

[@ranz6646]

Does it have a non stick coating?? If yes then it sucks

[@matthewmaclellan_]

great video, just got an oxenforge wok a few weeks ago. yes to more videos like this!

[@jimglatthaar4053]

Thanks for another excellent video. I have a cast iron wok and wanted to upgrade to a nice carbon steel. I did a lot of research and fell in love with the Oxenforge hand-hammered wok. It is on its way to me. My kitchen renovation is nearly complete and when it is complete my Oxenforge should be here. I can't wait to start cooking with it. I'm glad you see the merits of using a high quality pan.

[@jonkung]

So happy your went with an @oxenforge. They’re so good!!

[@jackbennett4575]

Thanks Jon. Bought one, thanks to you!

[@PooMonkeyMan]

I’ve always been curious about those higher quality woks. They seem much nicer but the shape has never been something I really liked. From the little research I did into woks, these hand hammered ones seem to be more of a Japanese design with a higher wall. For me, I still prefer the northern Chinese factory woks with the flared out walls and I honestly think it’s just due to nostalgia at this point.

[@jonkung]

There are regional differences to wok shape. Deep rounded bottom woks are actually more traditional Chinese style woks with the flared out versions being a variation that came about for more practical home use which eventually led to the flat bottom wok. Japanese woks with the high walls are pretty much identical to classic Chinese woks which is like the hand hammered style you see in this video. More expensive probably but with less specialization because ultimately even the Japanese word for wok is chūkanabe (Chinese pot). I would caution against purchasing from places that advertise Japanese or Korean style woks as a lot of times these places are pretty much just preying on sino-phobia and taking advantage of people’s assumption that Chinese products made by non Chinese people are just better because in this case that’s just not true. You simply can’t get a better pan of style besides ZhenSanHuan and Oxenforge in the US. But you could go to China and get a better one that way I’m sure. They do sell flared out and flat bottom woks too.

[@PooMonkeyMan]

@@jonkung That definitely shows how little my research was. For me, I tend to go by looks over who made the wok. A lot of the higher quality woks lack the aesthetic profile I desire so they’re not really on the consideration list. I currently have one from an Asian shop and I really like it since it has that American Chinese takeaway restaurant profile.

[@jameshaulenbeek5931]

Awesome! I have, and have only used, Cantonese style woks. I'd like to give that style a try, but with limited kitchen storage, I have trouble justifying another wok 😂

[@13mungoman13]

May I ask, what's the model of your wok induction burner called? I'm having a really tough time finding one that isn't ultra-expensive.

[@DavidLee-cw6ci]

Nuwave

[@mon6745]

Such a good - video because it's given me insight into Chinese cookware that I haven't had 🤗trying to get that induction burner because it seems perfect

[@madelinejones9745]

thank you, Jon kung! and I would like more videos like this one.

[@freeman10000]

Great video. For me I am super happy with my no name wok bought from an Asian market here in Australia.

[@sigmascrub]

5:08 I know that feeling 😂 "that's nice, but I don't need it.... I don't need it... I don't _need_ it 😖"

[@pinkiepingas]

Love the video! But I've been noticing a lot of weird little focus shifts from the camera that are messing with my eyes lol. Not sure if you've seen it too?

[@jonkung]

No. You’re obviously drunk. Jk. So sorry. My camera was not happy with me that day.

[@pinkiepingas]

@@jonkung LOL you're fine. Great video as always

[@TheTinnman]

So excited! I ordered the Carbon Steel Wok you recommended and it is arriving Friday. I have the induction Wok Hob you recommend also. I read that the wok is blued at the manufacturer so that is out of the way. I do not have a gas cook top. Do you think I will be able to successfully season the new wok on the new induction cook top? I am assuming you had already seasoned your Oxen Forge Wok before discovering the induction cook top? I've seen some videos showing doing the seasoning on a typical flat induction cook top so I am hopeful. Though they only seasoned the inside of the wok which seems strange to me as you want the inside and outside protected though you won't be cooking on the outside so non-stick is not the goal, just protection. Or am I get this wrong?

[@quantafreeze]

I guess one could say a fake hand hammered wok, is 'a wok of shame'? 😅 I'll show myself out.

[@ugetsu2093]

I bought a hand-made wok years ago but lost it moving house. I used a pressed metal one after that (all I could find) and it very time I used it I kicked myself for losing the old one. Then about 12 years ago, I was wandering through a Chinese restaurant outfitters and saw they had some hand-made ones. I immediately bought one and have been happy with it ever since. But I paid about AUD40 for it. So now I am wondering if it is dinkum. Still it has paid for itself several times over.

[@chtobin]

Sold. I got the 36 cm hoping it fits the induction burner (I also got because of you). Please post more gear videos, but with affiliate links! What do you use the thermomix for? The only chef videos I’ve seen using it were chefs cooking on yachts. lol.

[@jonkung]

The termonix was a holdover from when I used to have a secret restaurant and it was my sauce or soup station 😆

[@epictabmaster1]

Did the 36 cm fit? I was thinking of purchasing one too and didn't know what size to get.

[@WingedElfGirl]

This is fascinating! Thank you for all the context and info! I haven't HAD a wok in like 12 years, now I wanna go up to Cam's in Cincinnati and get one :D

[@donnamount5995]

I just posted this on FB. After a lot of research I bought an Oxenforge and I've never looked back. It's so beautiful and an essential in my kitchen! I almost ordered one American made from an artist in Oregon that I saw in his production the bowl was machine made. Thank you for explaining why the little divots holding oil is detrimental to cooking. Oxenforge is sooo much less expensive too! Chinese always knows better with this type of cooking! I posted this on FB to help others order before Trump puts tariffs on China which I disagree with. Love your video and please make more!

[@jonkung]

Thank you so much and I am SO glad you like your wok!

[@PJPeterson]

Nothing brings greater joy to my heart than knowing there are lunatics out there who are incapable of commenting on a wok video without sperging about Trump. Cry harder. MAGA.

[@TheShortStory]

I bought a cheap, machine produced wok from a restaurant supply store on Shanghai Street in Hong Kong. It will easily outlast me. I love these kinds of simple tools that just work. Really doesn’t seem much point in “upgrading”

[@nonapplicable9590]

I ordered a made in wok … only bc I had no idea what I was doing or what to look for and they had instructions on how to season it pretty easily (out the entire thing in the oven) which other woks (that I found) couldn’t do , they always had a wooden handle . Their price is $180 I believe … I’m sure it’s not hammered but maybe it’s lighter than what you have here? Idk but I like your wok induction you were he first one I saw and I think I will be buying it although my place is really small … I’ve wanted a wok for a very long time I eat a ton of fried rice , it’s easier to deep fry stuff in, and better to make stir fry , so I saved up and bought the made in one as a gift to myself . I’d love to see a comparison , idk the difference between wok fried eggs and pan fried eggs though 😅

[@AndrewGrontkowski]

Great video Chef!!! Will you be continuing a tour through your spice jars/cabinet?

[@throwaway3756]

That was really interesting. Thanks for sharing those insights.

[@rachael7415]

I would love a video on clay pots. What to look for when purchasing and what kind of stove each requires. I have ancient electric coil stove and I’m not finding much info out there on this. I also have an extremely small kitchen so cannot house a secondary “burner”. Please and thank you 🤞🏻 ❤

[@BenSilber]

This is perfect. I have an oxen forge myself and was wondering if the induction burner you had would work with it…I might jump for one now

[@dianemarieevans9145]

BTW, I enjoyed the video. It is always nice to get an honest review on things. 😊

[@martinrojo5825]

this is amazing. there could easily be an entire series on aaron and ash

[@MrsMilato]

"Where did you go? I SAT down here FOR YOU!" Every dog owner ever lol

[@dragonhero14]

I really enjoyed this breakdown. It would be cool to get a deep dive. I also like the research for the real vs. fake tools. There are a lot of fakes that countries resell in America so it would be nice to get a review on those. For example, molcajetes not being made of real volcanic rock, or thai granite mortars not being crafter with true granite.

[@horrorhotel46290]

Okay so, i'm still confused: Is the smoother wok better or not? Yes, it is smoother, but does that translate into a noticeably better cooking experience?

[@Chaddingway]

I have never heard of an induction wok burner until now. Is it possible to season woks with it like you would with an oven or a traditional gas burner?

[@captainplzanet1815]

Could you let us know more info about the induction burner? Looking into brands and would appreciate your rec!

[@mattymattffs]

That wok induction cooker is now interesting than anything else. Not seen that at my local t&t

[@bluefun22]

Hey, what kind of induction wok burner do you use?

[@thegoatley1]

I would love to hear your opinion on the Vexmaecy induction burner available on Amazon for $100.

[@TxDan100]

I have an induction cooker.. no stove... A Wok is a curved skillet.. ok..why do I need one..do I need one? Educate me on induction Wok cooking please. Thank you!

[@markowalski1]

Your kitchen is so beautiful 😍

[@aaronmiller2021]

Where did you work at professionally?

[@MsJayski]

What’s the name of the induction cooker you use?

[@chriscole9469]

Has he done a video on his range? It's curious to me because it's got a very non-traditional top and want to know its benefits compared to a 4-(or 6 if you have that ability) top stove.

[@pBlackcoat]

He has, maybe there months ago

[@SamWechsler-l7v]

what is the brand of the induction wok burner?

[@PhantomObserver]

I have to admit, I tuned in because I got the NuWave Induction wok burner and I was wondering about replacement woks that could be used, because not all 14” woks have the same curvature that would fit the burner. If you’re saying that this company’s wok fits the burner well, then I’m going to have to check out this company.

[@jonkung]

Mine fits in here!

[@haganoriyuki6938]

What induction wok top is that?

[@shefler29]

How would you compare one these to the Made In Wok for flat bottom style?

[@Laura-xy7td]

Beginner here , I appreciate all the info .

[@dottieshields5918]

Thank you for this was very informative video. I have an old gas stove in my home--it does not have a hot burner. I am not sure if I want to get a flat bottomed or round bottomed wok for it, using maybe a wok ring with the round bottomed wok. How hot does the induction burner cook? Is it like the gas burners in Chinese restaurants? Would you do a video on your induction wok burner please? 谢谢。

[@biscuitkitchentreviews]

Can you recommend brands for an induction wok burner.

[@Seraph137]

I ordered an Oxenforge 34cm, looking forward to getting it. Very nice guy, responds quickly to email.

[@tiahbawa5771]

Hi! Have you gotten it yet? What do you think?

[@Seraph137]

@@tiahbawa5771 I really like it, well worth it.

[@LandLoverNyt]

I’m confused, you say early in the video that you have the smallest that you can buy. And then towards the end you say you have a 36 which is the largest. So you have two from that company? I want to buy one and I was using the one you said was the small as a guide. The go as small as 28

[@MahouShoujoAutumn]

Slightly off topic, can I bother to ask where you got those hooks on the oven handle? I’ve been trying to figure out how to hang my pot holders without sticking anything anywhere. Thanks!

[@jonkung]

Yes! So i went through a bunch of hooks finding ones that would fit the rail specifically (it’s an odd size) and these leather straps with hooks on them fit perfectly. On Amazon: Brute Strength - Leather Straps with Hooks - Black - 4X And here’s a tip attach them facing towards the oven so they don’t snag you when you walk by I freaking love these things.

[@MahouShoujoAutumn]

@@jonkung wonderful! Thank you so much, I’ll check them out ^_^ thanks so much for replying so quickly

[@emailausdrucker]

New guy here. Why is the camera refocusing every 2nd second. Drives me crazy. Besides that- love your style.

[@jonkung]

I had a terrible camera back then.

[@jonkung]

It’s much better now!

[@emailausdrucker]

@jonkung thank you. Sorry, just nitpicking. As mentioned, enjoying your stuff. Now at video #5.

[@DP-jaja]

Could you mention the brand of your induction wok burner?

[@matthewmaclellan_]

it's by Nuwave (I have it as well)

[@turtlepowersf]

So Master Star woks are not authentically hand-hammered? They're only slightly less expensive than Oxenforge.

[@Phlegethon]

It’s not really about the wok but the skill of the cook. Just like it’s not really about the sword but the user’s skill

[@ConspiracyBytes]

which induction burner you using?

[@stevetann]

kzbin.info/www/bejne/pnWweIubnKqLqcU

[@hamcommander7974]

I had no idea you could give dogs eggshells

[@georgH]

I was surprised too!

[@Math.Bandit]

I'm also really curious about this. Do the shells need to be cooked/boiled to prevent risk of bacteria?

[@georgH]

@@Math.Bandit That was my first thought as well!

[@a3dstorm]

@@Math.Bandit I use to give my dog (A pug, a small mouth dog) an unbroken raw egg to play with and find the surprise inside. Egg shells are pure calcium and a really good supplement for them. They eat egg shells without any hesitations ... unlike broccoli ;-) Since dogs can digest raw bones and raw meat. There is absolutely no reason not to give them the great source of vitamins a raw egg and shell provides them. My dog jumped up to grab the egg shells when I made breakfast in the morning as if it was the greatest treat.

[@Ninety9924]

The key question was unanswered: was the more expensive one making cooking better?

[@femtoeclipse860]

Just got my new burner and my first wok now I just need a propane tank cannot wait to start cooking

[@triton6127]

Randomly clicking on this video cost me a lot of money 😅I'm going to trust that it works well with the Nuwave wok burner!

[@deanjackson625]

Yes I would. When are you doing pork aldobo with pork belly . Any new cooking for chicken Chinese . Also can you do a rice cooker , I've been looking at so many from Amazon and Ebay and the prices from 30 dollars to 1,500 dollars plus there's a rice cooker and pressure cooker combined. I have limited counter space and I've got a kitchen aid 6qt stand mixer professional. Thanks

[@ChiefSlapaGit]

I'm not a bad home cook, I've heard glowing reviews that reach like "I'm going to **** you after this" from a ziti I made. But I can't cook eggs well for shit. For a fried egg like you're doing, is it high heat and hot oil before the egg goes in, or just a hot pan?

[@OSheaDean]

Please make a vid about the copper wok; then you can claim it as a bsns eexpense, & use it as a serving dish 🤭

[@TenTiggers]

Algorithm be landing right tonight. I've been cooking recently with a high end celeb-chef named nonstick that my mom got "on sale" and its results just aren't as good as with her old beater wok from 12 years ago.

[@jonkung]

Yeah…. Those hybrid pan things… I can’t find a reason to make room for them in my kitchen.

[@EpicMiller]

"Leme crush up a bunch of unpleasant eggshells and feed them to my dog....CUZ THAT'S WHAT THEY FED ME!!: Poor boy..

[@JoeSevy]

I've reached the point where I prize authenticity to a perhaps unreasonable degree. I don't buy products from China when I can help it because they're pretty much always a cheap stand in for the authentic product. If I buy a wok, even though I can get a truly excellent wok made in USA (let us all marinade in the irony), if possible, I'm buying a "real" wok, an authentic wok produced by Chinese craftsmen who take pride in their traditional product. Oxenforge is the only brand I've found that (so far) appears to be the real, authentic product. And, as the representative from Oxenforge said: If you aren't going to get the real thing, you might as well just get any old cheap inauthentic thing.

[@bubaks2]

7:43 brooooo. Ur doggo is gonna get egg all over ur carpet. If it were my dogs, they would empty the bowl on the floor then start eating. 😂

[@jonkung]

Carpet is machine washable 😊

[@DP-jaja]

And the ending ❤❤❤❤

[@robbeason]

This was cool. Thank you.

[@KoolRanqe]

The wok is the most versatile pan in the kitchen. Didn't even realize it existed until my early 20's and have been obsessed ever since. Volumetricly nothing compares, and the ignition of cooking with gas is basically external combustion to some degree. Anyways....WOK AWAY

[@DavidLee-cw6ci]

Your dog eats the eggshells??

[@jonkung]

Calcium!

[@DavidLee-cw6ci]

@@jonkung I just tried to convince my kids of that, they weren't having it :(

[@belialbathory2299]

Good information when we go to get our wok set up. 👍 ❤the baby fur assistant. Excellent work, very good pup. 😅😊

[@SuziMarut]

Heck yes I would spend the money. I've spent that amount on dumber things, but that I would never regret. It would end up being part of my kitchen stuff my sons will argue over someday, like all of my cast iron.

[@adventuresona700dollarhard5]

Anyone wanna go over/under on when he’ll buy the copper wok? 😂

[@familiarshadow1]

The intro to this video has big Taurus energy.

[@korky183]

Thanks, now I want a copper wok 😂

[@dianemarieevans9145]

LOL, Totally not what I need, but I would Love to have anyway 😄 😉 😜 😀 😊 ☺️ 😄

[@sarahadams7534]

“I sat down here for you!” Me everyday to my furkids ❤

[@belialbathory2299]

Same here. All day everyday. 😅😅

[@HardenOkfen]

Hi Jon could i also invite you test our kitchen products?i really love your videos, thank you

[@philipp594]

Pet that puppy for me!

[@Phoenixx713]

OMG LIL CINNAMON ROLL BABY GIRLLLLLLLLLLLLLLLLL

[@user-sj7xv1er1u]

❤Very interesting & Good to know Info, Thank You. Toronto in the house, Right Here! * i had to get rid of ALL my cast iron, due to arthritis, i couldnt lift them anymore. ❤ Your Kitchen is Amazing!!!!

[@m.theresa1385]

Thanks for the reminder about the weight of cast iron. I was deliberating between a cast iron and a carbon steel wok, and I think you’ve convinced me which way to go. I really wanted the cast iron even though it didn’t have a long handle and helper, but had two short rounded handles (which I thought would be convenient if I ever wanted to put it in the oven). Guess I’ll go without for a while longer while I continue to deliberate. 🤷‍♀️

[@user-sj7xv1er1u]

@@m.theresa1385 Cast Iron, definitely has its charms, and can last many MANY years, but its too heavy for this old lady. ❤️ Best Wishes Theresa

[@ryanjefferychan]

what’s the point of an induction wok? you won’t ever generate wok hei.

[@Rod.Machado]

Personally i like light woks

[@clayclifton3895]

❤❤❤❤❤❤❤❤

[@clayclifton3895]

🐶 dogs no caring ❤❤❤❤❤