Cast Iron Wok on a DUXTOP 1800W Induction Cooktop 🐽🥦⛩ Performance Review Teach a Man to Fish

Cast Iron Wok performance on a DUXTOP 1800W countertop Induction Cooktop while making a stir fry.
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Amazon Purchase Paid Links for What is in the Video:
Induction Cooktop: amzn.to/3B9z2vo
Cast Iron Jim Beam Wok: amzn.to/2VAJ6Kt
Buy Garlic Peeler: amzn.to/2VIPPSr
Wok Spatula Turner: amzn.to/2K192ht
Recipe:
Pork Roast
Stir Fry Oil or Sesame Oil
Black Pepper
Crushed Red Pepper
Garlic
Soy Sauce
Broccoli
Onions
Red Peppers
Szechuan Sauce
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#teachaman2fish

[@zackvizeman5329]

Excellent video; exactly what I wanted to see. I almost ordered this very same induction cooktop (I was actually one click away on the other browser-screen on my PC; however, I am very glad I ran into your video. A big THANK YOU! I will stick to my little Iwatani butane camping stove!

[@stuffmattycooks5016]

I have an iwantani that I use my wok on and was gong to do the same and order one of these. This video made me change my mind.

[@leelemon3373]

I have a propane turkey fryer that gets smoking Hot. cook outside with it, your vegetables will fry. I have most of the cooking toys. I'm 65 and love cooking with different toys. they are tools just like hammers and saws. they have a specialty use. multi use cooking tools are my favorite ones. cook on brother.

[@TeachaMantoFish]

Amazon Purchase Links for What is in the Video: Induction Cooktop: amzn.to/2XfwVCJ Cast Iron Jim Beam Wok: amzn.to/2VAJ6Kt Buy Garlic Peeler: amzn.to/2VIPPSr

[@davidcobb7446]

Jim Beam has a great selection of various kitchen items. That is an authentic Wok by Jim Beam.

[@lifebyrachel5507]

How about borosilicate glass? Is that working properly on induction stove?

[@jeffbarkley8360]

Interesting but ended as I expected. I've used a cast iron wok like that...I wouldn't again. It's really the wrong wok. You can get thin cast iron wok's from china that are VERY similar to carbon steel. They are light with a smooth finish that becomes non-stick with use, just like carbon steel. I use it on an electric stovetop and it works great! (it has a substantially bigger flat bottom for the coils or induction to heat). Thanks for the video!

[@wawacan]

Aside from the small heat transfer area (I returned a Duxtop because of this - nowhere in the documentation to they admit to the actual heat area), having to pre-heat the wok does eliminate the main reason for using induction in the first place.

[@TeachaMantoFish]

ok

[@goldengraham]

What size wok was that?

[@MikeTrieu]

What's the wattage on that induction cooktop? Perhaps it's just under-powered for the thermal mass you're setting on top of it?

[@TeachaMantoFish]

1800 Watts, which I think is pretty standard for countertop cooktops. Have you seen bigger work better? Maybe I'll try that too.

[@pino_de_vogel]

Here in europe the big ones are 2800 to 3400 watts. The benefit of 240v 16 amps

[@kenwatanabe2599]

You only added oil to wok on the pork, can't fry without it on veggies and broccoli, you are just stewing it. Also when you see excess water coming out of the veggies quickly drain / pour the liquid out, pour it on the pork if you want, then continue stir frying the veggies. Also as asked below what is the wattage of the induction burner and what is the max temp it operates at? Also can you try a regular steel wok? Cast iron may have too much mass to heat up and keep it hot enough to fry. Rarely have I seen a cast iron Wok In China in a commercial setting, they also use very high BTU burners there like 25K to 100K

[@TeachaMantoFish]

Ken watanabe good strategy, 1800Watts, someday I will get a steel wok, I do use a bayou burner too the gets super hot, I do pull the meat off when the liquid drops too.

[@kenwatanabe2599]

@@TeachaMantoFish + I use a 1800W myself with a flat bottom cheap steel wok and it works ok, (also bought and tried a cast iron and had the same problem you had) but I was wondering of a round bottom would be better, but I don't want to buy another induction burner (Im super cheap and they are kind of expensive as well $150.00-250.00 the cheapest-nuwave). So I've been searching around, on the tubes and may have found something, With a reg wok and a regular stove they use a steel ring to provide clearance for the round bottom and the flame source. I found out that the Electrolux SD (A flat surface induction burner) also uses a ring, it looks like some kind of metal, still searching for an answer. Thanks for the response

[@TeachaMantoFish]

Ken watanabe careful, it might be a waste. The further away the metal bottom from the magnetic field induction surface the less effective it will be.

[@TeachaMantoFish]

Ken watanabe check this out, this is my favorite setup. kzbin.info/www/bejne/j2S2kHWkdrVmrac

[@kenwatanabe2599]

@@TeachaMantoFish Man that pot is like commercial sized, going into the chinese fast food business? That would handle a wedding reception. You know if you wanted a hotter flame you can get a higher pressure regulator I've seen them up to 60 pounds (mostly used for smelting metal) most propane appliances are like 6-10 pounds. but what you got there Impressive, it looks like it's more that adequate. I was looking at my situation and your setup is excellent for the fair weather outdoors. I was look for something to use indoors, don't have to worry about the weather. thanks again. BTW do you know what the BTU's of that burner is?

[@mikeparker2520]

An induction plate will only heat the small circle in contact with the wok, not the entire bottom like a flame will- your results likely better with a cast iron skillet on the induction surface than with a wok.

[@TeachaMantoFish]

Mike Parker this wok did have that flat bottom surface, but I agree a skillet would work better. I can’t wait to try a bayou burner.

[@tonytoita]

I have no problem use my nu wave cook top with steel wok on it.j my wok is not flat bottom.

[@common_sense_supreme]

There are woks designed for induction cookers with larger bottom.

[@peetsnort]

I have just used it in my pizza oven and did a lamb shoulder. Kleftiko style Greek. The result is amazing Falling apart after 2 hours with a small fire

[@ronpreece3429]

Wok cooking requires water reduction to obtain that smoky taste. Pre heating the wok in the over is important when using Cast Iron over Carbon Steel. Thanks !

[@ronpreece3429]

The Insufferable Tool The way cooking in a Wok works is all about the heat, intense heat to sear and reduce moisture produced from meats and vegetables. Cast iron Wok’s take so long to heat that pre heating in an oven works to speed it up. My favourite Wok is a Carbon Steel Wok (seasoned like Cast Iron) it heats quick and if you want less heat it cools down fast ! Happy Woking !

[@zhihong627]

I bought a cheap induction stove so that I could put it on the table to cook hotpot. Today I got a round-bottomed wok from the street and tried it on the induction stove. Actually it worked. I managed to stir-fried some peanuts which turned out much better than cooked in a microwave. Also I cooked some veggies and they were fine. My stove has two modes: temperature and power setting. The trick is to select the latter. I guess that if you choose temperature, when the stove reach the limit, it will drop dead and come back again after cooling down a bit. Just set it to power and it will surge on.

[@TeachaMantoFish]

Prometheus good tip

[@nsbioy]

Better than a microwave is a pretty low bar.

[@TeachaMantoFish]

nsbioy but first some homes a leap in improving

[@lseeber01]

So, do you think the biggest culprit is the cast iron or the induction burner?

[@TeachaMantoFish]

lseeber01 I would say the induction cooktop isn’t right for this scenario, not enough heat.

[@bobweiram6321]

That little stove doesn't have the BTUs. I use a propane turkey fryer. The results are better than what you get at a Chinese restaurant.

[@Aviator168]

What is wattage of cook top? Looks low to me. In that case, you need to heat up the wok before putting the food in because the wok is small which mean it has a low heat mass and the cook top cannot keep up.

[@TeachaMantoFish]

1800

[@Aviator168]

@@TeachaMantoFish Yeah. That's durable. I would use a heavier wok and before cooking, heat up the wok very well. I would also cook smaller portions.

[@chatomairi]

You have to be careful with electric stove tops. They heat up really fast and dump all the heat into the cold cast iron. You run the risk of warping your pans this way. Heat it up slowly.

[@johnlamarca9439]

That cooker is meant for smaller amounts of food.

[@patriciamoffitt1058]

Not inductions fault. Your inexperienced with induction. Turn the heat up and add oil first. First batch steamed due to too much liquid. Try again.

[@TeachaMantoFish]

Thanks for the tips!

[@legendfpv]

Patricia your induction range has a lot more power and performance with larger coils than this portable duxtop unit. That's why it works better.

[@stuffmattycooks5016]

Thanks for the good video. I was gonna buy one....but I am going to pass now. Thanks again.

[@mothertucker2138]

You are overloading the wok

[@Umi-imU-We-Are-One]

You should season your wok first

[@TeachaMantoFish]

I'm not sure you are aware that it is preseasoned from the factory. I do know it gets better with time, but the black coating that arrives when purchased is actually seasoning made from oil during the manufacturing process.

[@c_farther5208]

I would have wiped the whole thing with oil and let it cool, buff off the bottom before using. You are right.

[@scientific_paper]

There is so many things done wrong in the movie.... From knife handling to frying technique.

[@romeredubost6971]

Woks only work best on real fuego

[@Chaoticmass]

Wow great thanks for showing the wrong way to cook on induction cook tops that was so super helpful. Please give more tips on how to cook wrong. I’ll be sure to learn from your mistakes.

[@Chaoticmass]

I don’t want to be too negative.you did show the ups and downs of the induction cooktop. Plaudits to you. Thank you

[@TeachaMantoFish]

🤣 thanks for watching!

[@kyleswift9422]

That went horrible

[@jamming8519]

You're supposed to be doing a video on using a induction plate. NOT talking about propane! Can't even stay focused on one subject!

[@TeachaMantoFish]

Thanks for watching

[@MrJ-ro1yr]

Well this was underwhelming. A good workman never blames his tools. A bad workman has the wrong tools to begin with.

[@Chaoticmass]

You just didn’t do it right