Best Wok Money Can Buy??? | Pre-Seasoned Hand Hammered Wok, First Impressions

[@HeavyInstinct]

I've been researching this particular wok and I don't believe it is actually made out of "wrought iron"at all. I believe it is made out of carbon steel which is the material typically used in a traditional Chinese hand hammered wok. Looking around the web for handmade woks you will find carbon steel or cast iron. The only place I can find "wrought iron" in the description for a wok is in the products marketed by this particular companany. If you look at the listing for this product in the provided link it actuallysays: "Master Star casting Chinese traditional handmade CARBON STEEL forging wok preseasoned wrought iron cauldron non-stick gas pot". Obviously there are a few things in that description that don't really make sense to someone who speaks English natively. Some of that is obviously because of the language barrier and we see this all the time. Also it obviously can't be made out of both carbon steel and wrought iron it has to be one or the other and because of the lightweight and relatively thin walls the only thing that makes sense to me is carbon steel. In my opinion the reason it says carbon steel is because that is the material it is made out of and that the "wrought iron" descriptor is in there because of the black appearance of the preseasoned finished product. Just some observations for anyone who's interested in this product.

[@sverdad640]

Your honesty about being given this wok is greatly appreciated. So many people on youtube make product recommendations without clearly disclosing that the item was a gift. The fact that you did makes any of your reviews or recommendations much more trustworthy. I'm looking forward to viewing much more of your content.

[@piecetoyou8285]

Nice looking wok, noticed some of your egg stuck that`s usually caused from a cold spot where gas was not hitting that spot as much, As for the iron - cast iron-stainless- and carbon steel, after several test done by chefs the carbon steel won due to its quick to heat up and quickly cool, and light to handle ,the cheapest wok actually turned out to be the one that was preferred, for cooking stir-fry, thickness and material have there uses most cast iron and iron are preferred for deep frying due to the heat conductivity across the whole wok,

[@rosieschneider3636]

I came across your Channel because I got a new wok and I wanted to know how to season it. Now I'm going to have to explain to my husband why I got another new wok 🤦‍♀️😅

[@jasonandangie7730]

😂 that’s me every few months with Angie haha

[@rose27980]

This is exactly the kind of wok i am after. Carbon Steel And Cast Iron, you only ever nee that one pan, and will last a life time! Such a beautiful Wok too.

[@donwilliams6405]

You can't have it both ways... it's either carbon steel, or it's cast iron. The two can't be mixed.

[@mauro7389]

I`ve been wanting to buy a high end wok for a while and I`m glad I came across this video, I ordered it right away, It took a while to receive it but Its here now and I`m so glad I bought it. Thank you Jason

[@jasonandangie7730]

Glad you like the wok! It is a beauty. For a little while, I was hesitant to use it because it looked so good. But the more I use it and get use to the weight the more I'm liking it and the way it cooks compared to my other woks.

[@ramondumitrache1635]

@@jasonandangie7730 Hallo dear Jason and Angie. My name is Ramon and i am from Romania. I try buy this good wok but i cant do it, because i cant fins shiping to Romania. Please help me buy this wok, let me know what must do it. Thank you for your time. Regards Ramon.

[@hemanreddi5197]

@mauro Is it good ? How is your experience from past two years ?

[@TrudleR]

@@hemanreddi5197 According to the reviews, this wok sucks.

[@uhhhwhatdoipick]

Congrats on the baby! Glad to see you guys posting videos again!

[@jasonandangie7730]

Thank you, and thanks for sticking with us! 😊 We’ll do our best to upload more often

[@lama-zp4dg]

Great video - time to wok to the kitchen and make some breakfast

[@snow-uq4gx]

The same one is being sold on amazon for double the price Im glad i found this video

[@masterstarofficial1214]

really good~!Thank you very much for this video!! I really appreciate you taking the time to do videos like this for people like me!! Very informative and well put together!!

[@TERMINATORT8OO119]

That's really something because I was just looking at woks and i don't know much at all about them my dad from Louisiana used to cook in a wok and when I looked at a wok just like that one in video i almost I could tell that the work and steal is no cheap wok and then I saw the price but I believe when you want want a good product you pay good money for what you want

[@jasonandangie7730]

Agreed! I've been to a lot of local shops and this kind of wok is hard to come by.

[@danipsen5778]

You are the only one to explain why the wok is heated before seasoning. For that I'm giving your video a like!

[@jasonandangie7730]

Thank you

[@violetviolet888]

Then you haven't watched enough "how to season a wok" videos. This isn't the only one to say it.

[@Panfoolery]

I really dig this video man! I’m looking forward to buying a wok soon. I agree that 1 piece is a solid way to build it

[@seanscully3401]

Thank you very much for this video!! I really appreciate you taking the time to do videos like this for people like me!! Very informative and well put together!!

[@jasonandangie7730]

Glad it was helpful!

[@janetsiikaluoma8368]

Hi Jason where can I order that wok? I'm in Australia is there any link to go to order? Thank you kindly.

[@grantsmith505]

@@jasonandangie7730 Where is the link? What is the brand? Thank you

[@bingster-223]

i purchased a hand hammered wok in 1989 and i didnt blue it i never heard of that back then. i still have it and use it often. i pretty much treat it similar to cast iron skillets. every now and then other members of my family use it and i have to do a little touch up on it. when i use it i do a stovetop seasoning before i put it away, i use either grapeseed, or peanut oil, or crisco shortening. i could live using just this wok for cooking but i have a thing for cast iron too.

[@warrenkawamoto8660]

I personally prefer thin, flimsy steel because it responds to heat much faster, and it's easier to flip and toss.

[@donbushek]

Agreed. There’s no benefit to heavier gauge steel in a wok.

[@jslonisch]

That's right. That's the whole point of wok cooking - fast response to change in heat.

[@kevg8885]

Don't toss, but shuffle the food, and have the spatula break it up. Tossing and shuffling is literally the same

[@colinxliu]

Agreed. I used River Light brand wok. Much easy for my wrist. Fast heat conduction for stir fry.

[@tylersmith3139]

Heavier carbon steel retains heat better and it can still be flipped and shuffled.

[@italianchef6080]

and Thank you for your reponse on my questions months ago..appreciate it!

[@thebigdlu]

Thanks so much for the review. We're having an outdoor kitchen with a wok burner installed but had no clue what kind of wok we should get! This was very helpful.

[@jasonandangie7730]

Glad it was helpful! For high btu output wok burners, a carbon steel wok can be a great choice. On most indoor stoves, it is not as necessary to pick up the wok to toss the food since the heat is not very strong. On a wok burner, the heat is much stronger. Tossing and flipping food will be great at temperature control, circulating heat, and cooling the wok so food doesn't burn. Carbon steel will be the lightest type of wok. Carbon steel woks are relatively thin, and they can cool down quicker. This wrought iron wok from my experience is pretty responsive to heat, but I believe it retains heat a little better than my carbon steel woks. While this is good for a home stove, it is not necessary for an outdoor burner. Also wrought iron is heavier, which is something to consider. It might not be a big difference when the woks are empty, but when they are full of food and you are tossing with one hand it can make a difference. If you are planning to get a Cantonese wok with two ear handles, a 16 inch wok would be good to get the handles further away from the heat. For a Mandarin wok or pow wok I'd recommend a 14 inch size. Also a thinner handle makes tossing easier because it is easier to grip the handle. Hope this helps!

[@andreewoodson]

Angie & Jason: I'm so glad you're back!

[@jasonandangie7730]

Thank you! We've been much slower with uploading as we are adjusting to being a family of three now. The goal is to continue uploading!

[@andreewoodson]

@@jasonandangie7730 By the way, I bought the wok you recommended from the Wok Shop and couldn't be happier. I followed Jason's seasoning instructions and took a couple of pics and a short video. It looks great and I have used it a lot.

[@jasonandangie7730]

That's great to hear! Glad you are enjoying the wok!

[@quiteintresting1916]

Beautiful is an understatement

[@YvonneBrilhart]

I have lots of woks..now I'm feeling I NEED this...aaaargh Jason.

[@jasonandangie7730]

You can never have too many! haha I have 5 but I need to talk Angie into letting me have another

[@paulstevens1493]

@@jasonandangie7730 it’s not even that expensive, $150 might buy you the handle of an All Clad skillet haha!

[@adrianalvarez6380]

Heyy, can you recommend me a good wok , not so expensive ?

[@vijish8994]

Placed an order on Ali express (created an account for this) just like you ;). Subscribed as well

[@whynottalklikeapirat]

Just received one in the mail after 20-odd days. A thing of utter beauty. Of course today I am fasting ... duh ...

[@javayna2353]

I bought a steel wok from world market. It never would improve and turned my good grey. Had to throw it!

[@thomaswhitten2537]

That's the thing about woks: they are heavy! Very heavy. I always wanted one so I got a stainless steel one off Amazon. The darn thing is huge! And heavy! But it was less weight than some others I looked at. I guess there's no such thing as a small wok. So now I have a wok I really can't use as I am disabled and strength is a problem. It also doesn't go well on an electric stove. These are just a few things someone looking for wok should consider before buying. Live and learn. Great video!! Thanks!!

[@MGDRIVING]

I just received mine today. It is an awesome wok. Thank you for your recomendation.

[@jasonandangie7730]

Hope you enjoy it!

[@MGDRIVING]

@@jasonandangie7730 kzbin.info/www/bejne/lYG6dIdrm9WEh68

[@charless4269]

Hi Peter - may I ask when did you order and how long you waited for shipping? I am asking because I ordered mine on Mar-8. I paid extra for EMS but it has been sitting in Shanghai freight forwarding agent since 3/12. The seller tells me that there is very few flights to US and are all taken by iphone shipments. Thank you.

[@MGDRIVING]

@@charless4269 Ordered Feb 8 and received March 11

[@charless4269]

@@MGDRIVING - thank you for the quick reply!

[@TERMINATORT8OO119]

I'm right with you on Toyota I worked as a Toyota mechanic for few years very dependable car

[@rudrabarathan2737]

Hi Jason, I can't wait to see you Reseason that Blue Master star wok! Because I bought one. Thanks in advance.

[@jasonandangie7730]

The seasoning from Master Star is pretty good for a pre-seasoned wok, although not as good as some of the initial seasonings I've done. I think if I didn't boil water it would have been a bit better. If I were to do it again, I'd probably skip that step. After a few times cooking in the wok, the seasoning in the well of the wok became noticeably better. So I probably won't need to reseason it unless I want to make the walls of the wok a bit slicker.

[@stephendufort4154]

Another new question (even though u never answered below....Question....its Iron....ie carbon steel woks besides heating up quickly ALSO COOL DOWN QUICKLY which is best for most Chinese cooking yes????? Iron retains the heat ,and not the best for Chinese cooking?????

[@quocnguyen5971]

You've mentioned the weight being a factor, but do you think the thickness can also impact ability to quickly adjust the heat for some dishes? I have read that the thin walls of most common woks is a key reason how professional chefs can control/adjust the heat, just barely keeping the flame from touching the food at the same time imparting all the flavors the hot flame provides.

[@donwilliams6405]

I too would like to understand this...

[@vimalkirti4845]

@@donwilliams6405 - thin walls for very high heat very fast cooking in restaurant. thick walls for medium heat medium speed cooking at home

[@yuqianwang7817]

Thickness and the materials used to make the wok impact the wok's ability to hold heat and conduct heat. In general, the thicker the wok the more heat it can hold, and the better it is at stewing things. The thinner the wok, the faster it can transfer heat. In restaurant settings, usually they have really powerful stoves, which means holding more heat isn't that relevant a consideration, and hence the preference for thinner carbon steel wok. However, if you are, say cooking with an induction stove (or a stove fire that's very mild), cast iron skillet would be better than a thin, carbon steel wok even in making stir fries, as you can pre-heat the cast iron to retain more heat and produce the sense of wok hay/toastiness. On the other hand, if you are cooking on a powerful enough stove fire, the thin, factory made carbon steel wok is actually much more reliable, because of how fast it conducts heat. Honestly the guy's recommendation isn't that good. Realistically the hand-made wrought iron isn't that different from a factory made carbon steel wok. The iron's gonna be softer, and It's gonna be a little bit more resilient to shock, but if you are using a carbon steel wok of the same thickness, I doubt you are gonna be noticing much difference in terms of the cooking itself. These types of hand-made woks are hella heavy though, it's really a chore if you have to move it around on a daily basis.

[@richardlandis2690]

I wish this was flat bottom, and I'd buy it in a minute. Also, I wonder why they didn't make it 14", which is such a popular size.

[@jasonandangie7730]

A flat bottom version would be a good addition. They make a skillet version which is surprising because I would have thought a flat bottom wok would have more interest, but maybe it's different in Asia. This one is the 34 cm option which measures 13.25 inches. I'm used to 14-inch woks but I haven't noticed much of a difference so far when using it. I have definitely held back from buying other woks that only came in 13 inches because mentally that felt small to me.

[@aecarina]

Hi. was looking for kitchen interior design ideas and found you. When you describe your new forehead, I can understand you. I look forward to looking through your clips to see if I can find some nice ideas. The pots and pans I use and just love are Skeppshult's cast iron frying pan and pots and Kockum's enamelled pots. The older the better. But they require muscles to handle. If you have the opportunity to try it, do it, you won't regret it. One question is gas really that much better when you cook versus an induction hob? Thanks for an interesting clip

[@davidlang1125]

Any recommendation for a wok that works on an electric stove or induction cooktop?

[@uk7769]

I bought a teflon nonstick Nordicware woks from Costco. It was mistake. Yes I used only plastic utensils on it. The non stick coating began pealing within a few months. Opps. At least Costco has a great return policy.

[@jasonandangie7730]

I have seen that wok from Costco. I have one non-stick wok but it doesn’t create the same flavor in food as a carbon steel or iron wok. It’s too bad Costco doesn’t sell any preseasoned or carbon steel woks in most stores.

[@GokuBlack-uq5ki]

Jason, Do yourself a favor, BUY THE COMMERCIAL BURNER. I was on the way to the car, mine is along my walking path. I brought my double size coffee mug, bottle of water, 2 tea bags and Boom, I could not believe just how fast i had rolling boil water for tea. RIDICULOUS used it the first time yesterday and burned the stirfry. there is a curve.

[@diatarussoulbane]

Great video and thanks for sharing! Can I ask what stove top adapter you use? keept it up!

[@stephendufort4154]

what about doing cooking in it, WE HAVE NO SEEN ANY as yet, using your rolls Royce wok

[@vmaldia]

Carbon steel woks should look metallic grey from the factory. All the ones on sale here have a slick Balck coating and they mention they do have a non stick coating with no details. How do you tell between a pre seasoned carbon steel wok and a teflon coated wok?

[@shashakeeleh5468]

This wok must weigh a ton! Not good for my small hands and wrist, but I would love to have a good wok seasoned like this with flat bottom.

[@maytse3792]

Great video! What is the best way to clean the wok in order to keep the seasoning? Can we use soap? Thanks in advance.

[@jasonandangie7730]

Thank you! Any soft bristle brush or a regular dish sponge will work great. This is what I use 95% of the time to clean my wok. OXO SteeL Soap Dispensing Palm Brush amzn.to/3aAl2kh. Although it is designed to use and dispense soap, I don't use any soap to wash my woks. Just hot water and my brush. It is best to wash the wok right after using it, when it is still hot. Letting the wok cool will make it harder to scrub off any residue. If you cook in your wok very often, a bamboo brush, palmyra brush, steel scouring pads could be an option also but they are more abrasive and can strip some of the seasoning. For occasional wok cookers, I don't think these are necessary and will cause more harm than good. These are good for getting rid of carbon build-up. I have a bamboo brush, but I don't need to use it very often. A salt scrub in your wok, once a month or less will do wonders also to remove carbon build-up and more stubborn stains and residue. You can look up Grace Young wok facial to learn how to do this. I don’t personally use dish soap on my woks. Some people believe using soap on a wok is totally wrong and should never happen after the first wash prior to seasoning. (Today’s dish soap is very different from dish soap from a generation ago that contained lye. Lye is a very strong detergent that will aggressively strip off your seasoning, and is used in very powerful cleaners like oven cleaner sprays.) Using normal dish soap is not going to destroy your seasoning in one go. To the naked eye a wok looks smooth. Up close, there are microscopic holes on the surface of the wok. These tiny holes are filled with oil and can be washed away when using soap, which will leave your wok looking very dry. Over time this can wear down your seasoning if the oil is not restored on the surface. Strong scented dish soap can also alter the coveted wok hei flavor from the wok. For these reasons, I wouldn’t recommend using dish soap. If you are using a sponge to clean your wok and there is some residual dish soap, it is not a big deal. I wouldn’t stress over getting all the soap suds out of the sponge before using or having a separate sponge just for your wok. If you cooked something extra greasy and want to use some dish soap, I won’t knock you for it. However, if you aren't cooking with it immediately after, it would be wise to oil the wok afterwards for rust protection. Hope this helps!

[@maytse3792]

@@jasonandangie7730 wow. Thank you so much for taking the time to provide me with all the details! I really appreciate it!

[@zedsdead9243]

Jason. Just bought this Wok. I have a Wolf Gas range stove and was wondering if you could recommend a wok ring? Thx...

[@MrHackclan]

Well.. but a lot of wok chefs dont recommend spending a lot of money for woks.. just a get cheap carbon steel one with good measurements and you are good to go...

[@popcycleism]

I hear you! Still trying to find a non rusting wok.

[@jasonandangie7730]

Most woks can rust, this one included. Woks that can rust include carbon steel, light cast iron, cast iron, and wrought iron. Rusting has more to do with maintenance, then the wok or quality of wok. Woks that tend not to rust are teflon/non-stick (assuming the coating is not stripped), stainless steel, and enameled cast iron woks. Although these woks are more resilient to rust, there are some downsides to consider. Downsides: non-stick woks have a limit to how high of heat you can use. Stainless steel, doesn't heat evenly and foods tend to stick. Enameled cast iron, costly and heavier. Hope this helps!

[@billw.3557]

Please answer this question, wrought iron vs carbon steel, what's the wok hei taste difference if any. Thanks

[@grashew4323]

Does this wok works on induction cooktop ?

[@jasonandangie7730]

If it is a flat induction cooktop, it would be best to use a flat bottom wok to ensure that theres is enough contact

[@ChiCityYT]

Jason, you're collecting woks like pokemon!

[@jasonandangie7730]

Gotta catch them all!

[@jicalzad]

i'd argue, that the differences between a high-end chef's knife and a serviceable/affordable chef's night are very small. Trust me, i've used all kinds of knives.

[@ssazi86]

How about zhensanhuan? Which one is better?

[@IamNemoN01]

The guy in the video above is obviously buying the cheap $30 knockoffs and re-selling them for $150. Personally I'm just going to buy a ZhenSanHuan wok even if it is twice as much as the ones above. I'm not sure though whether I want the 34CM or the 36CM. Any thoughts?

[@steve219big]

Which lid should I order with this wok. Love that Rolls Royce. I think I’ll try one, but I wanted a top to cover it to steam food. Thanks. I enjoy your channel !

[@jasonandangie7730]

The wok that I used in the video is 34 cm which measures around 13.25 inches. Any 13 inch wok lid should be able to work with this wok. The wok lid that I have was apart of another wok set for a 14 inch wok.

[@DiannaAtherton]

This probably won't work for me withy glass top stove. I bought a carbon steel wok 30 years ago. Still serves me well. Flat bottom, 14". I'd tell you the brand but it is not marked. Love it.

[@MysticalDragon73]

most importantly, what are the holders the woks are sitting on? They look so handy.

[@hokiatwee8823]

Bought this wok as recommended and it’s came with rust on the cooking surface. I’m unable to get rid of it after multiple scraping and cleaning. Please advise. Thanks

[@kauilanikim2199]

Baking soda. Just put it on there with a bit of water to make a paste and rub it around, it will come off. Have to season after to stop rust.

[@sokipper2007]

You need to burn it with chinese stove or high heat burner. Heat it til it turns red hot and scrub it with sponge or bamboo wok cleaner stick. These wok are more suitable for professional who cook EVERYDAY or it'll rust.

[@whynottalklikeapirat]

There is common design-theoretical agreement that aestethics IS functionality so I think the joy of wok beauty is entirely justified :D

[@mikedelta987]

If this was on Amazon I'd buy it. Thanks for the review

[@jasonandangie7730]

Our pleasure! Yeah, It would be nice if their wok was on Amazon or if I could find it locally. Longer shipping times can be a turn off for a lot of people. There is only one brand I've seen on Amazon that sells a wrought iron wok, but the price is significantly more. Around 2-3 times more. The quality might be better but I think a lot of the mark up is because its being sold on Amazon. Even for regular woks, I think buying on Amazon will have a 50% mark up compared to getting a similar product locally if available.

[@mikedelta987]

​@@jasonandangie7730 You do have a valid point. Now, any tips on getting the wife on board that I "Need" a Wok.

[@jasonandangie7730]

@@mikedelta987 Oh man that's a tough one haha. Woks are typically bigger than most pans. There is less oil splattering on the stove and counter, which means less cleanup or cleaning up less often. 😂

[@xniu]

www.amazon.com/ZhenSanHuan-Chinese-Hammered-Non-stick-%E7%AB%A0%E4%B8%98%E9%93%81%E9%94%85%EF%BC%8C%E8%88%8C%E5%B0%96%E4%B8%8A%E7%9A%84%E4%B8%AD%E5%9B%BD%EF%BC%8C/dp/B07QDYP2NZ/ref=sr_1_5?crid=863FQMEPZQ8M&dchild=1&keywords=zhensanhuan%2Bwok&qid=1614692035&sprefix=Zhen%2Caps%2C617&sr=8-5&th=1 This manufacturer I believe has better quality woks than the wok in the video because the hammer marks are almost invisible. They are also more expensive.

[@marykots6917]

Can you do a video on how to clean this wok when the food/seasoning has stuck to the wok itself .. since its wrought iron, how do you removed stuck gunk ?

[@violetviolet888]

This is easy to search for on youtube. The easiest is to plate all the food right after cooking, don't let it sit in the cookware no matter what it's made out of.

[@lp7197]

Do you have a video on the daily care of wok?.lIke how do you clean do you continue to use dish soap after the next use and how often you have to oil it?

[@gost7213]

Is it carbon steel wok? What is this gorgeous wok? wrought iron wok? Don’t quite understand the difference. Appreciate your knowledge sharing

[@jasonandangie7730]

To the best of my knowledge, carbon steel is iron that has been melted down and then carbon is added. There can be high, medium, or low levels of carbon. Other elements can be added to create different types of alloy steel. A lot of woks are made with high carbon steel. Great for its light weight and tensile strength. Usually carbon steel woks are machine rolled or stamped. Wrought iron is made with iron with low carbon levels. Wrought iron is pliable, also has good tensile strength, and is more corrosion resistant than steel. Wrought iron is easily forged and wielded. Wrought iron woks are forged and tend to be hand hammered. Cast iron is iron that has been melted then poured into a mold. Once cooled the mold is removed. Cast iron has higher carbon levels compared to steel and wrought iron. Cast iron is more brittle than wrought iron or steel.

[@gost7213]

@@jasonandangie7730 tks a lot, really, v good n knowledgeable info. I was thinking of carbon steel, coz so many ppl always sing praises of carbon steel wok - lighter, hardy, can heat up fast n cool down easily, but after looking at the beauty n art, Master Star, in this video, I m thinking of getting one even tho it is more expensive.

[@timmyjones1921]

Great Video TY For Sharing.

[@franciscoroman5171]

I want it but I cant understand the checkout process

[@tracypeele7897]

I would like a update on the master star wok on how good its working out pros and cons and is it still nonstick and rust free and the best wok at this point

[@jasonandangie7730]

Still non-stick and rust-free. Rust on any wok is normally from poor wok maintenance, not the wok itself. For anyone new to using a wok, I would recommend getting a wok in the 30-60 dollar range online, even cheaper if you can find a good one locally. Pros: Already seasoned Cons: Heavier than other woks. This wok is a Rolls Royce, not designed for everyone but it sure does look and feel special!

[@tracypeele7897]

Thank you for responding and what kind of rivet or ring is that u used on the video to make the fire go up by just placing it on the grate over the gas burner it's so many different kinds I would love to see a video explaining about the aspect of how it works and knowing how to know what kind to buy

[@almatoledo1608]

Loved your review. Done! Is it okay to use that iron or steel spatula that you used to turn the egg 🥚? Does not damage wok?

[@jasonandangie7730]

I use a metal spatula for all my woks. You can use a wooden spatula if you prefer. The only time I wouldn't use a metal spatula in a wok is if it has a non stick coating, like teflon or ceramic. For seasoned woks using a metal spatula is no a problem. The one wok in the video that has scratches will also get scratches sometimes when I clean it. It hasn't affected the seasoning but the metal is quite flimsy and cheaper in my opinion.

[@kenney1050]

Video says it doesn't. Try replaying video. It's on there.

[@almatoledo1608]

@@jasonandangie7730 gracias!

[@violetviolet888]

Alma, this is be beauty of carbon steel, cast iron, or stainless steel. You can't hurt them. Use metal utensils all day long.

[@forevermuammakeupmum7879]

When i saw that wok i feel like i am looking to a big fish skin while we both swimning deep down on the ocean and i m a marmaid.

[@jwsnotruth7106]

Beautiful ! # 1 info !

[@rickyarndt-do8oz]

Looking at wok's know for a couple of months on what to buy. Want to buy a wok but not sure if I buy a craft works at the cheaper price as a beginner or go for the Rolls-Royce? Please would like any comments I can get. Thank you.

[@chrisk1295]

Ironically, experienced chinese cooks prefer thinner, lighter, therefore lower cost woks. That is when you have high BTU stoves that can give instant heat transfer.

[@Tim1701CT]

Is this the 32cm or 34cm? Which one would tour recommend. I just found your channel and hope to see more content.

[@SMH2007]

Hi Jason, do you know the weight of this wok? The reason I asked is that I don’t have the physical strength to lift them up if it’s too heavy. I bought a cast iron once & can’t lift it up. So I gave it away. The website doesn’t say the weight either. Thanks a lot.

[@chrisb2535]

Amazon says 4.8 lbs.

[@baomichael]

Great 👍🏻 video jason

[@jasonandangie7730]

Thank you!

[@jcdlrios]

Hi.., Thank you for the recommendation. I've just received my work today from Master Star. Wondering if the wok has to be seasoned afterwards?

[@jasonandangie7730]

Just a quick wash and you can start cooking with it if you purchased the pre-seasoned wok. You can season it if you prefer, it will make the seasoning better. It wasn’t necessary from my experience but I did notice the seasoning was noticeably better after cooking in it a handful of times. Seasoning will speed up that process. Be sure not to use any acidic ingredients until the seasoning has had some time to build up.

[@dreadedtred]

I’ve been looking for a hand forged flat bottom all one piece wok. Do you know if Master Star makes one?

[@baomichael]

What is the metal piece underneath to keep wok balance on the stove

[@jasonandangie7730]

I am using this wok ring. amzn.to/3tIvQUV

[@lourdessy6874]

I’m looking to buy the Master star wok but I don’t see a wok with another small handle on one side. I saw one Yokusata? Do you recommend that brand? Thank you

[@markola]

Got mines!!

[@victoryx9714]

Rose Royce? I don't think he cooks very often. I use my carbon steel Wok daily and it gets heavy filled with food. My food requires quick heat Evenly distributed throughout the Wok. A handle on the end makes it easier to carry filled with food. An iron Wok is way too heavy

[@DavidYoungPhD]

Thanks for this great review Jason. I purchased and received Master Star 34 cm wok in less than 2 weeks. I purchased pre-seasoned. Do you recommend any additional seasoning, or just use and use the thing?

[@tatiananaugolnykh]

Is there lead in this wok ? Could you do a test, please?

[@rudrabarathan2737]

Hi Jason, Finally I got my Master class blue wok today. can't wait to use it, but before I need to season it. Because this one looks already seasoned. Please give me your best advice to properly season this beauty. Thanks in advance.

[@jasonandangie7730]

Thats great! I would give it a wash with soap and a soft sponge and then you can start seasoning it. I did boil some water in the wok prior to cooking because it was a recommendation, but I don't think this is necessary and if I were to do it again I'd skip it. You can season it many different ways. The wok is pre-seasoned so its not necessary to season it yourself. However, just like preseasoned cast iron, seasoning it will give better results. If I wasn't making a initial review of the wok with the factory seasoning, I would have done one of the following to season the wok. 1. blackening aromatics: you can cut half a cup of ginger and a bunch of green onions, then toss it in your wok with a few table spoons of oil. Smear the aromatics around the wok as it cooks on medium heat until the aromatics are black. You can also use chives or onions. 2. Frying onions. heat up a cup of oil and toss in an onion sliced. Keep frying on medium heat. Similarly, you want to have the oil go around the walls of the wok. Once the onions have blackened toss out the onions and oil and wash then dry. 3. Since this wok is already pre-seasoned cooking in it will naturally build up the seasoning. Stir-frying and frying work best. I'd avoid acidic ingredients, steaming, or poaching foods for long periods of time until the seasoning has had some time to build up. 4. you can also fry up a handful of eggs. Cook one egg at a time and the seasoning will become smoother and smoother after each egg. Over time the wok will darken and some of the blue color will be covered or can even be removed if your seasoning is stripped. This is the same for all woks that have been blued from my experience. Every wok is different and will patina differently, which will add character to your wok. Whats important is that your seasoning is maintained to protect it from rusting and that the wok maintains it natural non stick surface. Hope this helps!

[@miriamchristinhuish9930]

can I use this for a glas stove?

[@nycesl]

So the blue color is from a natural process on putting it in the fire? No chemical treatment, etc?

[@jasonandangie7730]

Yes Bluing the wok is a natural process. Theres no chemicals used to create the blue color, however there is a chemical reaction with the metal and the oxygen in the air. Red rust is Fe2O3, which happens when the metal comes in contact with water or the moisture in the air. The Black rust of Bluing color is when Fe3O4 is formed, by heating up the metal and the oxygen reacting with the surface of the wok.

[@dayanhamine7533]

Very good explaining .👍🏾. ජ්

[@goldengraham]

Does the silicone handle come off?

[@toolbaggers]

Toyotas might not have all the bells and whistles but their reliability is world class. If Toyota made a wok it wouldn't be hand forged but the handle would not fall off. Toyota does make Lexus...

[@arunchulani2319]

Thanks

[@alex46801]

Difference between this and the Zhensanhuan besides price?

[@italianchef6080]

what do you think of the woks from ZhenSanHuan Chinese. yes they are more expensive but wondered if you have used them and how do they compare to the wok from master star? thank you! Love your site!

[@jasonandangie7730]

The woks from Zhen San Huan look great and I'm sure they would perform amazingly well. I haven't used or tested them out myself so I can't say for certain but from what I've seen they are a good wok brand. I think the quality control of ZSH is probably one of the best for woks. Zhen San Huan wrought iron woks have a mirrored look instead of the scaled look from Master star. It isn't necessarily because one wok is hammered more than the other, although that can still be the case. It is more of a difference in how they want the wok to look like at the end. Masterstar's unseasoned wrought iron wok might come with the mirrored finish. I like both looks, either way they will eventually turn matte black over time. Other differences could be the handle is forged more nicely and clean. There could be other cosmetic differences that I am not aware of. As far as cooking goes, I am not aware of any major differences. ZSH biggest and maybe only con is the high cost. They have woks around the 250 dollar range. Master star's most expensive wrought iron wok is about half the cost. Most carbon steel woks are 1/5 price online and 1/8th the price when sourced locally. Master Star's wrought iron wok is already a bit pricy for the average person looking to buy a wok. I think part of the ZSH price can be justified because of the quality and some of it is because of the brand recognition. There aren't a lot of big name hand made wok brands so ZSH can capitalize on this. Hope this helps!

[@rudrabarathan2737]

Hi Jason, After watching your video, I bought this 34" Blue wok for £113.99 (UK) Do I need to season this wok again for better performance? Very Nice Video by the way.

[@jasonandangie7730]

Thats great to hear! Yes, if I wasn't recording the video I would have gave it a wash and then season it on the stove with a high smoke point oil before using it. The seasoning is decent out of the box but seasoning it at home will make it better. If I were to do it again, I would skip the boiling water part. If boiling too long, it could affect the seasoning. Hope you enjoy it!

[@rudrabarathan2737]

@@jasonandangie7730 Many many thanks for your kind response, I watched another video of the wok seasoning He is just Heating up the wok on a high geat about 20 minutes then cool it down, after usual oil treatment and cooking. Because this is NOT a carbon steel wok, I want your best advice to keep my wok in absolute mint condition (non-stick) Many thanks in advance.

[@robertbrudd4180]

What is the device that you put on your stove's cooking grid to keep the wok steady and where can I get one of those as well?

[@jasonandangie7730]

It is a wok ring. You can get one on amazon. I have the one I use linked in the description. It would be good to get one that would work with your stove grates if possible.

[@sajehill]

Do you still like this wok now as much as you did 2 years ago?

[@karenpowell7485]

Well, I have used my wok three times in two days and I now have these brown, coppery colored spots coming up on surface under seasoning. I see in the comments someone else asked about same. I am concerned it is rust and I am going to wind up with a pile of rust and a handle. 😊 So, it is either rust or something that is mixed in the iron when made, both, since food is cooked in, are worrisome. Maybe you can tell me what is causing the spots? Thank you.

[@delinquense]

Yup... that's rust. You need to clean the wok thoroughly each time you use it... and that means oiling it as well once it has been completely dried.

[@ctra0278]

I might have missed it in the video, however is that particular model preseasoned ready for cooking?

[@gozilla001]

yes it is written in the title and he talked about that

[@joekleen]

Do you think this would work well with induction? Thanks

[@jasonandangie7730]

There are induction stoves designed for round bottom woks. This wrought iron wok will heat up on an induction stove. However, if your induction stove is flat, there are other woks that would offer better contact and heating. A flat bottom wok would be more appropriate. I would stay away from very thin carbon steel flat bottom woks for induction, because I have heard of the flat bottoms warping. Slightly thicker carbon steel woks will hold up better. Light cast iron woks with a flat bottom would be a good option. If you don't mind the extra cost, there are flat bottom wrought iron woks that should perform very well with induction also.

[@MrMatt131260]

Hi Jason I purchased this wok but the silicon handle is damaged can I get a replacement handle for this wok and do you have a link or details please. Thanks Matt

[@jasonandangie7730]

I am sorry to hear that. Did you purchase it from masterstar on aliexpress or someone else? It would be best to contact masterstar directly about any issues with the product. I am not affiliated with their business, I am just a user of their product. Link is in the description.

[@ellamaesf]

Where did you get the wok ring used in the Master Star wok video?

[@jasonandangie7730]

I got the wok ring from Amazon! amzn.to/36aWZX6 This one is made for samsung stoves as well as other stoves.

[@minamikoneko]

What's the pros of stick handle pans? Or the cons using loop handle pan guided you using stick handle pan.

[@violetviolet888]

You want one stick handle with a helper handle on the other side. The benefit is you can pick up your wok and it won't spill because you are using both arms. Woks get heavy when there is food in them.

[@julioc4978]

Great review, I wonder how can you tell from the pictures whether a Wok is fake hand hammered vs a real hand hammered one. I have seen that the machined hammered wok to replicate the hand hammer looks are close unless you get to see it in person. Cheers

[@thechinadesk]

Professional Chinese chefs don't go for fancy-schmancy "designer woks". They do just fine with cheap carbon steel woks from Chinese restaurant supply stores. I'm still using just such a round-bottomed wok that my late mother used for years. It's probably 50 years old by now. Don't waste your money.

[@tomerino3]

Any kitchen knives you recommend? Links!

[@jasonandangie7730]

The knives I use are linked here kit.co/JasonandAngie under "Knives and Sharp Stuff." The Victorinox knife is a workhorse and my wife's favorite and go-to knife since it's low maintenance. I use a cleaver 90% of the time since I'm always chopping stuff for stir-fries.

[@rickpitterle8194]

What are the other two woks? Is the rivetted one on the left the William-Sonoma wok and is the other one from the Wok Shop? Do you like the Wokshop one or should I just be considering the Rolls-Royce? Thanks

[@jasonandangie7730]

You are correct about the other two woks. The wokshop wok was 35 dollars and comes unseasoned. They have a variety of woks but the one I have is their made in US pow wok. They also have a made in US wok with a screw on wooden handle that is also a good option. I think for the price it's a great wok, and I still use it quite often. Master star's wok is about 4 times the cost, and it looks and feels superior. If you plan on using it often I think it could be a good investment since it will last a lifetime. Just be aware that it does weigh more and for someone like my wife, it's not easy for her to carry especially when there is food in it. If you are able to carry a 10-12 inch cast iron skillet with one hand you shouldn't have an issue with Master star's wok. Hope this helps!

[@rickpitterle8194]

@@jasonandangie7730 Thanks for the reply. The weight might hold me back for the moment but that wok looks awesome.

[@patty5023]

Does it cool down as quickly , or heat up as quickly, as a carbon steel wok?

[@violetviolet888]

No, because it's heavier and a different metal.

[@othergary]

Is ZhenSanHuan and Master Star the same?

[@osagemannn]

Just put (wooden kitchen design) in the subject line so I'll recognize the email as from you.

[@danaonparadiso7690]

Hey Jason and Angie: I just received my wok from China based on your recommendations. Although it claims to be "pre-seasoned", is there anything I need to do before my first stir fry?

[@jasonandangie7730]

To use it, all you need to do is give it a wash with water and dry on the stove. I was told that boiling water would help with removing the coating from transport but I don’t think it is necessary and boiling for longer periods of time can have risks of small rust spots since the seasoning hasn’t had time to build up. Just like any pre-seasoned pan the seasoning gets better as you use it. The seasoning is pretty good when I received it but it wasn’t as non-stick as woks I’ve seasoned myself for 6 coats. After using it consistently, it’s improved and is very nonstick. If you’d like to season it on the stove before your first stir fry to make it non-stick, I recommend blackening some aromatics with a high smoke point oil. Also for newly seasoned woks, avoid using very acidic ingredients or boiling/braising/steaming for long periods of time because this can strip the seasoning and the bluing. Once it has had time to build up it will become more resilient. Color changes will happen. Over time the bluing will tend to fade and sometimes becomes brown then black the more you use it. Hope this helps!