CARBON STEEL versus STAINLESS STEEL WOKS. Which one is right for you?

[@AndSoMuchMor]

Tak I love your voice, your cat, your seasoning method, your FAST and everything. It's relaxing hearing you talk n watching you cook. I find that the Shaoxing Wine tends to mess up my seasoning on my carbon steel wok due to the acidity but the stainless steel wok of course would not be affected. Possibly an advantage of stainless steel over cs. My carbon steel wok is a spinner but I love cooking eggs in it how you taught me. Thank you sir for your videos!

[@delinquense]

Keep up the good work! Much appreciated.

[@rickhibdon11]

Tak, Following your advice I bought my wife a $14.00 Imusa from Walmart for Christmas last year. I am used to cooking with cast iron so I was fine with Carbon steel. We use it several times a week. It looks well used but sure works well.

[@crabtrap]

some of the unnoted reasons food stick to carbon or cast: 1.meats to cold when put in wok. 2. spices that naturally become sticky at high heat (black pepper, garlic or anything starchy or surgar based) so add those at the last minute after heat is reduced or OFF. a tip of meats; first but a bed of onions down lay meat in onion bed for 1 min while sauteing then stirfry as normal....this preheats the meats, stopping sticking

[@stevieg4201]

Hello Chef, I just bought a 13-1/2” Yosukata pre-seasoned black carbon wok, it’s my first wok, as a home cook that enjoys cooking traditional Italian foods all my life, I really have grown a huge interest in cooking Asian foods, I’ve been studying about spices, and technique, I did a little research on woks and this Yosukata seemed to be a good all around wok that could last many year, I was hoping that maybe you had some experience with this brand. 🙏🏽

[@wokwithtak]

Hello Steve, I am familiar with the brand, but I have never cooked in one. I know that it is a great wok from what people have told me, and you will enjoy using it. You can try my spot seasoning method once the pre-seasoning starts to wear off. If food starts to stick and burn to the surface, my spot seasoning method will allow you to season the wok each time before you cook in about 15 second. Have fun! You will enjoy it.

[@stevieg4201]

@@wokwithtak Thank you, I will subscribe and ring the bell, and I’ll start watching your videos for sure. Thank you again.

[@gberchier]

Excellent ! Now I understand the difference between these two wok ... thanks 😊

[@annem.parent8580]

Thanks for the information. I have stainless steel frying pans. But I am interested now in trying the carbon steel wok. This will add to my collection and be the different pan.

[@chiptunememories5717]

Thanks. I plan to pick up a stainless steel wok after this.

[@liv-oi6vg]

hi tak, what is your opinion on blackened carbon steel? i read it's more corrosion resistant, but i wonder how the iron oxide layer interacts with the seasoning.

[@graydomn]

Light cast iron for a glass top stove. No more spinning, it has radically improved my stir frying.

[@keytarhero133]

Can you do a review on the all clad d3 14 inch wok? I'm curious if its worth the money vs the cuisinart wok you recommend.

[@guycoburn1633]

Upon your recommendation, I purchased the Carbon Steel wok from Aldi. I have only used it a few times, but so far, I'm quite happy with it. I have been taking online cooking lessons for several years, so I have a full set of Stainless Steel pans, which I use for most of my cooking. Since I have plenty of other Stainless, I think the Carbon Steel was a good choice for me, since I will likely only use the wok for stir-frying. I appreciate your videos and FAST cooking system, as this allows me to make quick, weeknight meals much easier, even when I come home from work late.

[@crabtrap]

most asian cooking is low in acids, this makes carbon great for that cooking as it doesn't stripp seasoning or risk causing rust. stainless however can handle acidic foods like chili, pasta sauce, apple sauce or many tomato dishes.

[@ILoveTheAllCreator]

Wrong. Asia is huge continent with hundreds on nationalites. A lot Indian, Persian, Israeli, Palestinian, Turkish, Jordanian, Iraqi etc dishes are tomatoes or Capsicum based that are acidic.

[@crabtrap]

@@ILoveTheAllCreator typiclly the coutries and cultures u named are not refered to as 'asian' or Asian food. Mideastern food would be more accurate or indian food, ty food etc. Few using Wok. Most of the cultures u name use stainless for acidic cooking, india is a prime example. In short, you are wrong

[@ILoveTheAllCreator]

@crabtrap No such thing as "Middle east", it's Asia. Syria, Iraq, Persia, India predate China, Japan and Korea. Japanese, Koreans and Chinese languages are based on Shiddham Sanskrit straight out India.. Hence, why they worship the Buddha who was an Ancient Indian Prince named Siddhartha Gautama. India is Motherland of Asia... ✌🏾

[@ILoveTheAllCreator]

@@crabtrap Second of all, West Asians people are literally Asiatics. They were called Asiatics since for over 4000 years since the Ancient Egyptians time. ✌🏾

[@ILoveTheAllCreator]

@@crabtrap Wok is based on same style dome pan that universal in India and Southeast Asia, where it is known as a Kuali or Kadai in several languages. Kuali m is a word from Indo(Indian)-European language Sanskrit

[@delinquense]

What temperature do you cook at? I'm concerned about cooking food at high temperatures. So, for the time being using a XO non-stick. Just not blasting it but not achieving wok hei.

[@travissullivan1068]

non-stick woks are a bit ironic, as any wok with a coating like that is not suitable for what the main thing a wok is designed for: high heat, fast cooking. Using a wok at its most commonly used heat will burn the coating off, degas chemical fumes and leave nasty crap in your food. If you are wok cooking a stir fry, the heat will be damn near the highest setting. High heat is how you achieve wok hei. Edit: wok hei is also achieved by moving the food around properly and not burning it, but roasting the crap out of it very quickly.

[@tilasole3252]

Yeah... Do NOT cook at high heat with a non-stick commercial pan or wok. Professional woks will have a natural oil coating that you have to burn off at high heat, and then season it. But that is not for non-stick woks. And even Asian super markets will be loaded with non-stick woks... I guess the typical American homes and or apartments use electric that can not get hot enough to worry about cooking food at super high heat. Or people are losing their traditions. Edit: also do not use any metal utensils on non-stick and I would not use a scouring brush on one and I definitely would not put one in a dishwasher, regardless what the manufacturer claims. And if you having something with Teflon from a decade or more ago, I would not even use it.

[@ronniemawuilal2156]

Which one is healthier.

[@MrMolotov69]

Stainless steel. Carbon steel rusts easily and is high maintenance

[@jeremyunsworth2373]

I’m sure you mean. 40cm wok. 40 inches would be over a meter wide.

[@Michael_Vincent_Acebuche]

Well then stainless steel it is

[@jimmyli6120]

I think you are wrong. If you want to have a non-stick surface for the carbon steel or stainless steel wok, you need to heat up the wok at a high temperature and then you put the oil, then the whole house will be oily even though you have have a machine to suck the oil smoke. Also because of oil is hot and when you put the egg on the hot oil, the egg will burn easily and it is not healthy to eat egg like this as burnt egg white can contain harmful thing. Now-a-day, non-stick wok is pretty safe and also ceramic wok is even better. If you don't want to eat burnt food, then you probably need a non-stick coating wok because non-stick coating wok does not serve long cooking time and all the vitamins will remain in the food but carbon steel wok just burns the food and destroy all vitamins and also cause harmful charcoal material

[@MrMolotov69]

Yes but if you want to cook stir fry’s you need to cook quickly and on a very high heat. The high heat will destroy the non stick coating quite quickly and leach chemicals in your food. If you cook on medium heat and want to use less oil then non stick is fine. I use stainless steel myself I found carbon steel rusts too easily and is high maintenance plus doesn’t react well to acidic foods.

[@johntazbaz1121]

You don’t need high heat to cook an egg. It can be cooked at a lower heat setting without sticking and browning it.

[@_alliswell]

Stainless steel wok is useless

[@gm2655]

Very long and slow video ..

[@tilasole3252]

Did you learn anything?

[@chinaboss6683]

Talk way too slow.

[@Dracomies]

Click on 2x speed.

[@chiptunememories5717]

It could be paced better, but it was very informative and English is not his first language.