Can I SCRATCH MY WOK With My Stainless Steel Wok Spatula?

I frequently have questions about the possibility of a stainless steel wok spatula in scratching the surface of their woks in affecting the functionality of the woks, particularly in regards to the seasoning that they have built up on the surface of the wok causing them to lose their non-stick property, and one viewer told me recently that after he switched from a wooden spoon to a stainless steel spatula, his wok is scratched by the stainless wok spatula that led me to post this video in answering his question of his concern that the stainless steel spatula in scratching up the surface of his carbon steel wok. My answer is that the scratch mark on the surface of the wok has no negative effect on the functionality of the wok.

[@TheShenandoahPerry]

Its not everyday that a specific problem I'm having gets solved by the very first video I look at. But I must say, this video deserves a Nobel prize for the clearly deep understanding of the topic thats presented in such a succinct way. I knew only a few minutes in that I must learn more on the rest of your channel. My hat's off to you Tak.

[@constmusic1]

Thanks for this video, very informative and I love your voice it’s very relaxing ☺️🙏🏽

[@davewagner980]

Thank you so much! Just bought my first carbon steel natural surface wok and I am so scared to ruin it. Great to hear how strong they really are!

[@pkxderen4546]

Hi Mr Tak Cheung, I had bought a new stainless steel wok. First time I clean the wok and boil a water before cook. Later I used and after cooked I washed the wok with little dishwashing liquid. After washed that I saw the wok got blue mark & scratches. Is that normal after cooked? Tq

[@Tibor716]

2:25 what are those scratch marks on the wok? Some look pretty deep towards the top.

[@jizznapkin1750]

How do you repair the scratch though

[@PWL1371]

Very informative. I think people buy woks and sometimes are misinformed by the manufacturer. Personally, I'd use the light cast iron. Especially if you have an iron deficiency. Carbon steel wok manufactures are not forth coming with the type of material they use. I would research brands as much as possible. Stainless seems to have several types. 300 series Stainless with encapsulated Aluminum cores seem to evenly heat the best. Other stainless for cookware are 403, 18/10, 18/8, 18/0. This can be frustrating to someone who just wants a quality wok at an affordable price.

[@grepora]

Be careful. Using cast iron can result in toxic iron levels -- too much of a good thing. It's a double edged sword. Seasoning can reduce or moderate the amount of iron released.

[@MightyHex]

Is it mean or did he sound aggressive 😂 especially when he says “coating” 😂

[@stevelewis7473]

Hello Tak. Abit off topic,but does your stainless steel wok have an encapsulated aluminium core. I know theses conduct heat better,but is there any great advantage when stir frying. I'm thinking of buying a stainless steel wok,and would like to get the best one I can afford

[@wokwithtak]

Yes, thank you for your question. I use a Cuisinart 14" stainless steel wok, and it is encapsulated with aluminum only in the flat surface area not the entire body as in most stainless steel wok, and the main reason for my selection for this wok is its weight, and I really like light weight wok so that I can move it easily with one arm particularly when I pick it up to transfer food to a serving plate, and it is also inexpensive at around $36 at Amazon, and when come to stir-frying, the whole body aluminum encapsulation is not important because food ingredients are constantly being stirred at the bottom of the wok and therefore consistent heating is not as important as in the case of slow cooking. Here is a link to one of many reviews that I have done on this wok: kzbin.info/www/bejne/oKDYq4OjfslpiM0. You will find more review if you search my channel, sorry that it is rather disorganized!

[@stevelewis7473]

Thanks!!

[@tilasole3252]

Mr Cheung I've heard some woks that are shipped and protected with manufacturer oil, may not be food grade at all, but machine oil. Is that true? A lot of people say to burn off the oil when you first get it over high heat, like a jet engine stove. But most of us do not have that. A lot only have electric stoves as well. You can use an oven if you have one, but still not as hot as what they describe.

[@thomaswhitten2537]

I've not heard of anything like that but I know if it did happen, I would never eat anything out it no matter how many times you wash it or heat. It would be petroleum based and will lead to kidney failure. It'll kill you. Don't use it!!

[@wokwithtak]

Yes, some of the woks, particularly the woks that are sold for commercial kitchens are coated with non food grade oil, and this is particularly true when it comes to carbon steel woks, because of their tendency to rust easily, but most of the wok that you buy at "regular" retail places are now coated with an vegetable resin that is food grade by definition, but I would clean them thoroughly using scrubbing agents to the point that when you run water through the wok you will find the water runs clean to be followed by boiling water in the wok until you see no oil residue that will provide you with a comfortable level that most of the oil residues have been adequately.

[@yuniprastika7022]

Hi. So once we scratch the wok, should we immediately ditch it? I have the sam exact case with the guy who asked the question. I just bought a new one and it’s scratched even with my wooden spatula. Thanks!

[@barcham]

No! If you throw out every piece in your kitchen when it has a scratch on it, you will be buying new pots and pans every week. The only kind of cookware you do not want to scratch is non-stick pots and pans. I use my pots and pans and woks to cook food in, not as showpieces. Scratches happen, don't worry about it.

[@kmm291]

Basically you can’t damage it unless it has a non stick coating. That’s what I heard.

[@thomaswhitten2537]

Personally, I'll never use a Teflon coated or any other non-stick coating on it ever again! It never lasts and will end up in your food. Nasty!! I use only cast iron skillets (silicon spatulas), carbon steel and steel cookware. Once you get used to spot seasoning, you'll never go back either!

[@wokwithtak]

I agree with you completely, because the use of cookware with nonstick coating is definitely not suitable for stir-frying when even using wood or plastic spatulas will cause the nonstick coating to peel of particular when cooking under high heat, and I wish more people share your sentiment and thinking that non-stick cookware are the norm.

[@latetodagame1892]

6:25ish

[@Proces3]

Hi. Actualy you can scratch any wok with new stainless steel spatula because of SHARP EDGES of the raw product. Just use sanding paper (grain 240 or more) and make round these sharp borders of the spatula. Be carefull to not scratch the surfaces of the spatula with the sanding paper.

[@latetodagame1892]

Or he just scratched it