STAINLESS STEEL WOK is the the best wok, capable of all cooking functions in a home kitchen.

[@AutistCat]

My favorite Thai restaurant uses a flat bottom stainless steel wok. I was surprised, but I see them easily fry eggs with no sticking. Best Pad Thai I've had.

[@stevethea5250]

how do they do it ?

[@serawasnever13]

Since having bought my stainless steel wok, I have been so free of the constant care of the heavy carbon and iron woks that I used for many years. Plus it always looks shiny and new!

[@Lucky-vf7ft]

I’m going to purchase a stainless wok . Thanks for the video ❤️

[@kt2816]

Tak is awesome!

[@charisnix]

Inspiring! Can you stir fry rice or noodles in this wok?

[@anonymus5316]

Great video. What are its dimensions?

[@ich8159]

He said 14 inches I think.

[@stevethea5250]

1:35

[@NkNk-vg8fc]

Thank you Tak What about Carbon Steele wok. Thank you

[@swiftsilver]

Carbon steel gets hotter but it can also warp. Carbon steel also can rust if you dont take care of it properly once you first get it.

[@NkNk-vg8fc]

@@swiftsilver Thank you. I will buy a Carbon Steele wok for the heat because frozen vegetables are flash frozen and will cook quickly. I find that the stainless steel is thick and takes a longer time to cook and makes the food soft n soggy . According to this video is the versatility which I only plan on stir fry for the wok

[@RICHUNCLEPENNYBAGS77]

@@NkNk-vg8fc A carbon steel wok can be had for probably a tenth of the price so you can probably try that first and see how you like it. That said the care is a bit of a hassle, in my opinion.

[@333deejay333]

WOK

[@kenstar1862]

I've been watching vids of Chinese restaurants, 100% of them use Carbon Steel Woks,,,,why is that? If SS woks are so good why don't Chinese chefs use them? Thanks

[@janklaassen3888]

Probably because singly ply carbon steel woks are better resistant to extrem burners used wok restaurants and much cheaper to purchase.

[@janklaassen3888]

Also non flat surface woks don't wel on modern flat stovetops

[@Chris-rt3vk]

Stainless steel is great for most things, but not for wokking. Try making fried rice in a stainless steel wok. The rice will stick like crazy. Egg will stick like crazy if you try to scramble them in the pan. There is something called 'wok hai', breath of the wok, that you get when using a carbon steel pan, but don't get with stainless. That breath adds a special flavour to the food. Don't buy a stainless steel wok. Different pans for different purposes.

[@AC-qf7gb]

⁠@@Chris-rt3vkyou can’t get wok hai on a modern electric stove so doesn’t matter

[@Chris-rt3vk]

@@AC-qf7gb For the wok hai it doesn't matter. But for everything else it does.