Why You Should Consider Buying A Wok | My Secret Kitchen Tool

[@GrowingUpJersey]

If you live in an area with a sizeable Asian population, check out the local Asian markets. a sizeable market will have a great selection of woks at very reasonable prices. I got a good quality one for $13. Also you can season a wok with wooden handles by wrapping the handles in wet washcloths and covering the cloths with foil. it will keep the wood protected.

[@tomwadek]

Thanks for the tip. I’ll love to find a hand forged/hammered one all steel. Can you also find wok burners?

[@danielcostigan]

I agree 100%. I also have a carbon steel wok, and it's just amazing. Functionally nonstick, and super easy to clean, and it heats up so quickly. I've started using mine to make popcorn, and it's crazy how fast it goes! It's comparable to the amount of time it would take for a microwave, and the quality is just so much better. Mine also has a wooden helper-handle which I singed a bit when I was trying to season it initially, so I think having little issues with wooden handles is probably normal. It's a little loose and a bit black, but it still functions properly and doesn't get hot when I'm using the wok. The damage was completely my fault and overall it's not a big deal. I absolutely love my carbon steel wok.

[@tomwadek]

I couldn’t agree more. Love my wok. Won’t ever sell it and I can’t wait to install a wok burner one day

[@lunabeta3516]

Ive been wanting a wok. This video gave me some valuable information. Thanks

[@tomwadek]

Glad I could help! Thanks for watching

[@dbkfrogkaty1]

I have a wok. Mine is what they call a "light weight cast iron". So I'm not sure what it really is made of but it works. I can lift it easily and move it around if needed. It has a wood handle that is secured with a cast iron fitting. No helper handle which I prefer. It's great to cook with as you say. I make stir fry meals with beef, chicken, shrimp and pork. Then of course peppers, onions, carrots, snap peas, and garlic. I finish with toasted sesame oil, soy sauce, and oyster sauce. A wok is a must have!

[@tomwadek]

100%. Sounds like a pretty cook wok Douglas! Thanks for watching.

[@rushfanjames2112]

I use my carbon steel wok most/all the time for my cooking.

[@pavaruremontas6100]

About gas or induction stoves and wok...I have both, and it is completely no problem to do Wok cooking if you have proper at least 3.5 kW induction stove. But if you have regular induction cook top, It will be harder because they write 3 or more kW but in reality it does not give so much. You have to buy separate induction stove. On And cast iron Wok also works good. Just need to get the feel of timing...it a little different... and for cast iron, when you buy wok (or other pan) you need to take sand paper and work the surface to be smooth. Just after that you do seasoning.

[@tomwadek]

Thanks for the tips!

[@Jon-kc8fu]

Great review as always... good information presented in a straight-forward, yet entertaining manner.

[@tomwadek]

Much appreciated! Thank you!

[@AkanshaGupta]

Looks perfect ! Great cooking skills

[@tomwadek]

Thank you so much

[@novasolarius8763]

Note that carbon steel and cast iron are a very poor choice for strongly acidic food like citrus or tomato, as well as vinegar. Woks are NOT an exception. Quickly searing some chopped tomatoes isn't a big deal in a well-seasoned pan, but prolonged contact, such as making a tomato-based sauce, will degrade your seasoning and leach metal from your pan. In addition, the food will end up with a strong metallic taste. For dishes that require extended contact with strongly acidic food, I recommend stainless, which is resistant to acid, or an enamel or non-stick coating. Coated aluminium will work if the coating itself is suitable for acid, but bare aluminium will not. Stainless is probably the best choice. If you do end up putting acidic food in a cast iron or carbon steel, clean it well and add a new layer or two of seasoning when you're done, just in case.

[@bacca71]

Really liked your opinions on the wok, which I've long held. Enjoyed every minute. Bought two woks (and spatulas, and two bamboo steamers) close to my return from SE Asia circa '73. A 'large' wok 14" and a medium wok 13" rim-to-rim - probably metric. Carbon steel, riveted steel handles. ALL of these have been used multiple times a week over these last 50 years, including two overseas postings, and function like new, just a little stained here and there, wok bottoms black like tar. Always used on a gas range-top, not always cleaned the way you're supposed to, but a little elbow grease and re-seasoning and they're fine. That the bamboo steamers have held together all this time is what amazes me the most. Found all these in old Hong Kong. I strongly feel gas is the only real way to go -- electric is the absolute pits, mostly because heat change is so slow. Wok with gas is literally a few seconds. The difference between a 13" wok and a 14" wok may not sound like much, but they are significantly different in volume. Also, the 13" wok has steeper sides, which is great for a lot of things (for 3 people) and is my usual 'go to.' The larger wok can handle stir fries, for example, for six quite easily, and is also better for braising large chunks of meat. Our other go-to pans are a medium cast iron skillet, a larger #8 skillet and a 12" 70+ year old (inherited) copper-bottom Revere Ware stainless steel frying pan. Have never had a need for another pan. If you ever get a real wok burner, you will have to demo that (several episides?). Always wanted one like that, but it would have to be outdoors. Would like to see how you set one up. Other option is a similarly -constructed Asian-style 'chunk' charcoal burner - those can get really stoked up to high heat. I've used other people's setups overseas, and they are amazing, and great if you're using it to make lots of servings of food (restaurant, especially).

[@tomwadek]

Very cool, thanks for sharing. Yes, if I ever get a wok burner, I’ll share my setup. It’s probably going to have to be outdoors. I did some research on code here on Los Angeles and there’s some hurdles. I’ll keep you posted. Glad you liked the video!

[@shigemorif1066]

Great video, especially with regards to cooking at home with a wok, which is going to be very different from the restaurant style because most people don’t have a commercial wok stove setup at their home. Chinese cooking demystified just did a great breakdown of this in their recent beef and broccoli stir fry talking about myths with wok cooking.

[@tomwadek]

Very true! Thanks for watching

[@freestinje]

I've been considering a carbon steel pan too bad they're not easily available here. But there's a large Asian community around here, I might just go for a flat bottom carbon steel wok instead

[@tomwadek]

True and if you find a pan later, they are both great additions

[@roycarr1975]

I live in the UK. I've just ordered a 'spun iron' wok from the 'Netherton Foundry', based in Shropshire, England, awaiting delivery. It's supposed to be a light weight alternative to cast iron which will heat up and cool down quickly. (The walls are just 1mm thick.) They make a host of other pans of varying thicknesses (up to 4mm for their casseroles.) Have you ever tried pans made in this way either from the UK or within the USA? I'd love to hear how your views on this approach.

[@tomwadek]

Yes I have. Just be careful of warping. Make sure your stove top can evenly heat the pan or wok and preheat on low and slowly

[@roycarr1975]

Thanks for that. Netherton Foundry recommend a gradual build up of heat, starting low and progressively increasing. I'll let you know how I get on! @@tomwadek

[@roycarr1975]

I've now been using my spun iron wok for a couple of weeks. I'm really pleased with it. Weight wise is compares favorably with a traditional carbon steel wok. I gradually build up the heat before adding a high smoke temp oil and away to go. The seasoning is developing nicely and I'm very pleased with the results. So much so, I've bought a few more products from the same family run business - a flat griddle (great for drop scones, Welsh cakes etc) and a baking bell which fits over the top of this, so that bread is part steamed as well as baked, without the problem of sticking to the sides of a Dutch oven. I'm now getting to grips with the art of sourdough bread. Pizzas to follow. Keep up the good work Tom

[@AndSoMuchMor]

Have you had any trouble with your wok warping? My carbon steel wok warped and now it's a spinner and wobbles on my glasstop stove. Is there a reason for that? I did season it for like 15 minutes in the oven. I'm afraid if I get a Helen Chen it might happen again. This one was from KK's Discount in New York City. What makes them warp?

[@tomwadek]

Overheating them will make that happen. Induction stoves for example can take the temps very high and if your wok is thin, it can easily warp.

[@nikm3r]

*Disclaimer, try this at your own risk* For wok cooking, one thing that works very well in almost all gas stoves, remove the cap and use a lighter to ignite the gas, instant gas stove, with enough BTU for a home kitchen, no need to get those crazy jets if you're not pumping meals out for a restaurant imo.

[@tomwadek]

I’ve done that trick before. Agree with the word of caution.

[@nikm3r]

@@tomwadek definitely don't do it if your hood is too close to the range/hob. It does produce amazing results tho ...

[@paulyang748]

Carbon Steel Wok is the most versatile cooking pan/skillet.

[@MichaelE.Douroux]

Checkout the Demeyere Proline 3.5 qt. conical saucier. Very versatile.

[@tomwadek]

Thanks for the tip!

[@MichaelE.Douroux]

@@tomwadek They're not cheap, but once you get the heat dialed in, like you well know how to do, pretty good all-around workhorse.

[@tomwadek]

@@MichaelE.Douroux thanks, from my experience, Demeyere never disappoints.

[@JamesLloydKeyboardist]

Are you referring to wok hei, (breath of the wok) instead of wok halo?

[@markaustin4370]

My carbon steel wok rules the kitchen. So extremely virsatile!

[@markaustin4370]

Versatile lol

[@markaustin4370]

My wolf range has a wok burner fun!!!

[@stevekoutros9358]

Tom: On Amazon, there are some really bad 1 star reviews of Helen's Asian wok. Is this just a fluke? Thanks

[@tomwadek]

Most folks don’t know how to use or take care of carbon steel. You will also find a lot of 1 star reviews on Matfer or De Buyer. It’s mostly user error

[@stevekoutros9358]

@@tomwadek Thank you for confirming my thoughts exactly. Why accept that you are to blame when you can blame someone else. Great content! I would join but unfortunately my budget doesn't allow

[@tomwadek]

@@stevekoutros9358no worries. Thanks for watching. Cheers!

[@Azziee]

No gas no wok, feelsbadman.

[@tomwadek]

I’m sorry to hear 😫

[@sankh0]

Asians never put woks in the oven. Or anything for that matter 😂

[@tomwadek]

lol, the woks comes with a lid so I guess that’s good enough 🤔

[@sankh0]

@@tomwadek 100%. Wooden handle is for Asians who use ovens and dishwashers as storage containers 😂