Which wok to buy? My recommendations

One of the most frequent questions at my cooking classes is what wok I would recommend for the students to buy. There are many factors that could go into my recommendation. In this video, I offer two recommendations that most likely would work for most people. I have a lot of personal experiences with these two woks, which I have used daily for several years. They are well built, functional, inexpensive, and easily available.

[@nebulaecomplex]

Been following your channel for a few years now. Excellent stirfry advice, learned lots and levelled up my wok skill for sure, thanks a lot!

[@wokwithtak]

Great to hear!

[@adamca2011]

Recommendations for people from all woks of life 😀

[@cennopp5188]

Super helpful video! Thank you for sharing!

[@nevillesankar8278]

I am ardent follower of your cooking. I will like very much for you to demonstrate in a video how to make a simple Chinese vegetable soup. Thanks so much again vegetable

[@wokwithtak]

Great suggestion! I will prepare a video in the near future for your request. Thank you!

[@JGilly-cp1tk]

What will work with electric hob cookers and gas very well as when I move out of this place into my.own place imma go gas tbh proper good one hopefully cooking will become something that takes my mind off everything and my past catering is therapeutic especially when you see smiles

[@tiggergirl4710]

I got a wok one time but didn't last long. Thank you gracias

[@4vrceltic]

What do you think about hand hammered forged steel (carbon steel 🤔) woks? There is a place in China that is making them and I was wondering what your thoughts would be before I purchase it. They are rather expensive, but true works of art. One would only need one for their whole lifetime and could pass it down to their children. Thank you 🙏

[@heyustabbedme]

Carbon steel woks are great!

[@jerrodshack7610]

Just got the Imusa for $20 at Walmart, excited to use it

[@evidence62er]

What are your thoughts on the Demeyere industry 5 stainless steel wok?, When price is not a problem. Thank you so much, very informative videos

[@mikeyd7435]

You can feel the kindness of this man

[@wokwithtak]

Thank you very much. That means a lot to me.

[@Rob_430]

You mentioned the CI wok has to be seasoned, but the carbon steel wok needs much more maintenance and seasoning than CI, IMO.

[@mamabearC879]

Thank you very much.

[@wokwithtak]

Hello Cheryl, This is an update of the wok recommendation video. kzbin.info/www/bejne/apuwqI2HlN-Iq68

Thank you sir. You are a good man.

[@BlackHoon]

My carbon steel one works just fine on my glass top electric stove

[@thisisfw]

May I know which brand and type you are using? Thanks!

[@BlackHoon]

@@thisisfw school of wok

[@ngterry9653]

I am considering a light weight carbon steel wok for stir fry vegetables and meat, for the fact that it can handle high heat and durable. I have only one concern, can I steam whole fish in a carbon steel wok ? Will it damage the seasoning and eventually get rust?

[@rodreddick]

Thank you

[@ThePhrozenOne]

i have a gas stove which one is best of the 2

[@videomansky3712]

Imusa es de Colombia. Increible, y yo buscando en paginas de China un buen Wok....

[@wokwithtak]

Gracias!

[@la196]

Hi Tak, I'm in the situation where I have no choice but to use my glass top stove for cooking and need to get a wok. My owners manual discourages use of certain cookware so as you mentioned a wok may not be a good idea on my glass top. I'm trying to find feedback on getting either a countertop induction or electric portable cooktop to use for my future wok and also to use my cast iron I haven't used since replacing my stove. I've seen videos where they put their cast iron wok in the oven to heat it up first before using it on the portable counter cook top but...I won't want to do that every time I use my wok as I'll be using it a lot so that would be troublesome:) Any suggestions would be welcome:). Thank you for your informative videos. UPDATE: So I just went and watched your review on the IMUSA Light cast iron. I'm almost thinking I might be able to use it on my glass stovetop as I see you have been doing so:). But I may still buy a portable countertop cooktop so I'm not scratching up my full size stovetop.

[@GeGuy]

I recently bought a similar IMUSA light cast iron wok to use on my glass cooktop. It's very flat and it doesn't slide much because it's still has some weight to it which is fine for me. It will still warp a bit because of heat expansion (center is hot but not the tall side) but becomes flat again once you let it drop back to cooking temperature (around 200-225 Celsius for me). I learned to cook on a carbon steel wok on a old school electric range. I never got the hang of Teflon non-stick cookware since I'm too used to cooking on high heat and using a stainless steel wok spatula. Nothing can beat the stainless wok spatula for me. Now I can restart cooking the way I learned to cook from my parents. They used to won a Chinese restaurant. And that spot seasoning is the same technique I used in the past. It hasn't started to scratch the cooktop yet after using it everyday for the past 2 months. Man, I love this thing. This is how stir fry has always been for me.

[@GeGuy]

Thank you Tak Cheung for your recommendation. Was always skeptical about using a light cast iron wok on a glass cooktop.

[@dannymcneal]

My understanding is that cast iron is not recommended for glass top stoves. Is this light cast iron wok different, so that it will not damage the glass. Seems like the kind of motion normally seen when doing stir fry in a wok would damage the glass top. Could you please clarify? Thanks! A great video...and I’m a new subscriber.

[@red58impala]

I think you can use cast iron on glass top stoves, but it will scratch if you use it like a stainless or aluminum pan and spin it around. My mom uses her cast iron a glass top stove with no issues, she's just extra careful to not scratch the glass.

[@Molandria]

I went to an Asian market and all they had were non stick. ;( i want light iron, without non stick coding. i have a glass top. So no carbon steel! but all i find are steel when i look for light cast iron. ;(

[@Scorpions2390]

I have been trying to get one carbon steel wok flat bottom from Ali Express . But I cant find any. All they have is made from Iron. Can someone please suggest me some brands or store from ali express. Or should I buy the one made from Iron. Thanks in advance.

[@yangy8783]

i believe a man showing his face in youtube is more trustable than amazon review right?

[@enufots4621]

Hmmm...are you saying all carbon steel wok will change shape or are you saying it changed shape only for this Imusa 14" wok? I have a glass top electric stove and I am looking for a 14" carbon steel wok.

[@JGilly-cp1tk]

I will spend upto £300 on my wok please reccomend the best one possible and that distributes heat evenly and efficiently please also that gets to very hot heats and is chemical free so nothing leaks in lol

[@wokwithtak]

These are my recommendations. My favorite is the Cuisinart 14 inch stainless steel wok. kzbin.info/www/bejne/hHTRaHR_m5uoqpo

[@eshackleton8248]

J G, please check out brand ZhenSanHuan, hand hammered iron/carbon steel wok from China. On Amazon.

[@titeufninja3460]

Tefal is good?

[@jelojo1933]

Uncle Roger has entered the chat...

[@puertoricoinphiladelphia3268]

I have a big family do they come in more than 14 inch?

[@wokwithtak]

Yes, they do. A 16-in wok is probably most common for large family and will still work well in a home kitchen. I once worked in a Chinese restaurant when I was in college, I cooked with a huge 22-in wok!

[@BeraruConstantin]

Is titanium wok worth it?

[@wokwithtak]

I would not pay for the high price that goes with a titanium wok. I have not used a titanium wok before, but I heard that people really like it. They are lighter. In my mind, carbon steel wok is probably the best and the most economical wok material. I like stainless steel wok, because I prefer my wok clean and pristine. However, I could use any wok without non-sticking coating and be happy with them.

[@ronald4622]

I dont why you keep mentioning the Imusa wok. It's a horrible brand I've had two skillets warp horribly, They can not take high temperatures and very stupid for them to make woks that need high temperatures to work efficiently

[@wokwithtak]

Hello, I agree with you about the IMUSA carbon steel woks in warping. I mentioned this problem in this video, and a possible solution in fixing it. kzbin.info/www/bejne/eX3dcqCjrt5kptU Unfortunately, due to its thin construction, warping is a big problem particularly when it is using on a flat cook surface. I suggest this wok (or any carbon steel woks) for people who cook on a gas stove only. However, I never have problem with the light cast iron wok from warping. Please tell me more about your experience. Thank you!

[@ronald4622]

@@wokwithtak I had bought an Imusa skillet to cook some ribeyes for my family. I ended up cooking two ribeyes, one at a time since the surface room was small and didn’t want the temperature to start Fluctuating. I used a gas stove and I guess it produces great high heat because the skillet warped pretty bad after that one time use. I should’ve expected that much since it’s so inexpensive but since I was starting out in my cooking cuisine journey, and learning how to cook a great ribeye, I was unhappy with how the skillet warped. I Discovered your channel because I am in the search for a wok and still overwhelmed by the choices! Thank you for all the info!

[@peterhennig4678]

Even though I hate Chinese politics, I love the healthy cuisine, awesome videos you make, you helped me tremendously 👍👍

[@rudyhew4488]

I don't see any demonstrations. just a lot of talk.

[@samsun01]

Buy a Wok in China! If you can't do that, then buy a Wok in Japan. Must be hand made. Tak Cheung, you've lost your mojo.

[@45-Subscribers]

These Walmart woks are most likely made in China, possibly in Taiwan.

[@doowopshopgal]

Thank you