Yes! I Purchased a WOK from China :) Master Star Chinese Hand Made Wok

[@xavierguzmanjr5495]

At 4:01, you said you knew what the stamp mark said - the 2 vertical characters on the right represent the name of the town the wok comes from, ZhangQiu, or 章丘 in Chinese. The 2 characters on the left says "iron", then "wok" from top to bottom. This town is famous for their woks and bears its name. In China, tradition has been that many towns are known for specific trades, and bearing its name is a sign of craftsmanship.

[@MGDRIVING]

Thank you for that :)

[@tommymai3062]

That’s the nicest wok I ever seen wow.

[@acoast84]

Great video Peter! Can you shake the wok back and forth on the support rack as well or rather not?? Thanks!

[@mushroompiggy346]

Yes, it is company logo in Chinese on the handle.

[@sajehill]

Do you still like this wok now as much as you did 2 years ago?

[@SPOOKYJJJ]

What’s the weight of this beautiful wok? I have one right now but it’s heavy

[@whynottalklikeapirat]

Got one of these coming in the mail ... cant wait :D

[@MGDRIVING]

You will love it!

[@whynottalklikeapirat]

@@MGDRIVING I hope so! It's a long way from China though :)

[@MGDRIVING]

@@whynottalklikeapirat Yes. It took a while to arrive but it was really worth it.

[@whynottalklikeapirat]

@@MGDRIVING Looks great in the video, it was nice of you to upload I think there are only a two videos up with this wok that are not just superficial marketing presentations and I think it's the only one where it's actually in use ... so helped me get a sense of the product prior to buying, thanks ...

[@MGDRIVING]

@@whynottalklikeapirat Hi, I am just about to make a follow-up video on this wok and the tools I just received. I ordered it Feb 8th and received it March 11.

[@tintan1688]

Have you seen the copper wok? What do you think?

[@Exposeyourself]

Looks great. toxic....

[@nbk21je]

My I-Phone, iPad, furnitures, electronics, decorative lights, parts, smart projectors, decorative pieces, sex pills, some supplements, ancient beneficial foods, cloths, all I see made in china….can’t avoid them…they were developed since 5 thousand years ago…so I would never say publicly “ I never order anything from china”…🙂

[@CrashBashL]

Even if you buy it seasoned, you still have to seasoned it yourself some more. Wash it for the first time with water and soap (it's going to be the first and last time you will ever use soap on it) to get the factory oil off of it (it's there so the wok won't rust until the customer gets it) then out a thin coat of oil on it and put it on the burner. Let it smoke, let it cool, repeat. 3 to 6 times. It's better in the oven but i don't think you can do it because of the fixed and long wok handle. Same process. Thin layer of oil, put the wok in the oven face down, 20m at 260° Celsius. Let it cool then repeat 3 to 6 times. Them cook some onions with green onions and some doing onions until they burn (char). Wok seasoned. :) After you wash it and dry it with a cloth, put it on the burner so all the water evaporates 100%. Otherwise it WILL rust. Then put a thing coat of oil in the wok, spread it very thin with kitchen paper, and you're done. Enjoy an forever lasting wok.

[@foodparadise5792]

4:00 It just indicates the famous town where the wok was made. None stick or not for carbon steel cookwares, it really has nothing to do with the cookware itself. The chef needs to know what he's doing. A well experienced chef will make a $10 carbon steel pan nonstick. For new carbon steel cookwares, after the initial seasoning, for the first 10~20 cooking, it's common sense not to cook super sticky stuffs in it. Try to stir fry some vegetables first like green beans, they are impossible to stick. You will build a better none stick layer for all other foods later.

[@johnsullivan8673]

“I normally never order from China”. Lol. Dude if you think China is only competitive in wok, you need to think about getting a refund for your education.

[@wu17]

being an east asian we are heavy users of different kinds of cookware. depending on what we cook, like for braising, deep frying, stir frying, sauteing etc.and it all consists of small wok, medium wok and a large wok for celebration or if there was a gathering.

[@fredtan1506]

No teflon, good, no cancer causing chemicals.

[@jianehc]

It's not a company logo. 章丘 is a county in Shangdong China well-known on traditional blacksmith handcraft work. Just like leather on Florence Italy.

[@UncleSaif]

Keep that baby oiled before u store it away

[@MGDRIVING]

Yes I do

[@donkuruppuarachchi5792]

Who is selling this wok? Don from Australia

[@MarttiSuomivuori]

Just ordered the same thing. Lot of "hand forged" stuff on Aliexpress that you can tell are fakes. If I order something from Chine, it has to be the Real Thing. It'll arrive in July.

[@MaximRecoil]

You used oil when you fried that egg; of course it won't stick. It has nothing to do with the seasoning. I fry eggs all the time in a stainless steel skillet (stainless steel is notoriously sticky to cook on), and with butter on the cooking surface, the eggs don't even slightly stick. In fact, I wish they _would_ stick slightly because it's hard to get a spatula under them, because the eggs just want to slide around the pan as if on wet ice rather than onto the spatula.

[@foodparadise5792]

Just like all other carbon steel and cast iron cookwares, don't cook acidic foods in it like tomato, vinegar because it will strip all the good seasoning off. Common western cooking ranges are not up to the task for wok cooking. Ideally wok cooking requires higher btu, well above 100,000.... Chinese cuisines have a huge emphasis on mailard reaction, caramelization. Don't believe me just look up profession Chinese chef cooking here YT.

[@foodparadise5792]

You also need a wok spatula. It's slightly different design than west counter part. A wok spatula have a curve edge that follows the contour of the round wok body and the handle is slightly more steep angled. Some Chinese wok spatula has bad straight edge design. A wok spatula should always have a curve front edge on the scooping area.

[@lillerosin2915]

"manufactured in G7 countries" makes absolutely no sense at all ... This guy must be american ...

[@arthandmade741]

I had cheap one the problem is every time when I cook always burn. This one I am looking to buy soon it belong to mine.😂

[@parkedfiretruck6536]

Definately don’t just wipe it dry you can have issues later down the line. Always throw it back on the stove after wipe down and evaporate the rest of the moisture stuck to the pan

[@tsfamily1651]

i'm sold after watching this! i have been looking for a good wok to invest in and I think this is it! thank you so much for creating this video. the only sucky part is that the price has jumped since you put this out.

[@MrSpinteractive]

Bravo! 👋

[@sbellosa]

thx for this video.

[@rickyarndt-do8oz]

What thickness is the wok

[@DeepakSingh-id2yl]

I like it

[@psychonosure]

looks like youve modified your stove. that output seems unnatural. could shed some light on that?

[@MGDRIVING]

In the video I show the cast iron holder for the wok and to the left you can see the cap removed from the burner that directs the gas outwards. So you need to use a lighter to light the burner and the flame goes straight up.

[@psychonosure]

@@MGDRIVING ah yes i see it.. thanks!

[@dato7520]

Great wok. Does it rust or not?

[@MGDRIVING]

It will rust if you do not maintain it. It requires oil and periodic cleraning and reblackening

[@danielc.1169]

Where you get the special burner for your gas stove

[@MGDRIVING]

The links are below the video on KZbin

[@charlesd3376]

It's not a special burner. He removed the diffuser cap and anti-back draft device.

[@ega0117]

What size is that wok?

[@MGDRIVING]

32 cm

[@leroysanchez9617]

Nice video. May I know the size of your wok?

[@MGDRIVING]

It was the smaller of the two. 32 cm.

[@CrashBashL]

@@MGDRIVING I have 4 woks in my house. 40cm Cast iron. 36cm carbon steel. 36cm electric Wok. 32cm hammered carbon steel made in China. 32cm is the best size for any family.

[@vimalkirti4845]

@@CrashBashL -32cm too small, better is 36/40cm

[@markskibo5159]

Thats a fake one,

[@kaspervendler1726]

How is it possible to tell?

[@Fred-ck1gh]

It doesn't look like a genuine hand hammered wok! I have seen old genuine wok and they are forged to a vary smooth surface in the bottom and on the sides you can see the hammer marks, but not in the bottom as this wok! So I think that they have cut some corners to get it cheaper! But for a noob it looks like a real banhammered one, but the deep marks tell me that they hae done it to look like one, but only use half of the needed hammer strikes, if you know what I mean!?

[@royhorn2782]

Only problem I have is the egg is burned. I cook them in my Cen wok and they are never crunchy and brown like that. But I don't run my wok with so little oil (butter or bacon grease) that the egg is in actual contact with the wok or cast iron skillet. Eggs are too delicate to cook with so little oil. But I do appreciate the fact that the wok appears to be decently seasoned. Time just makes it better. Definitely looking for a couple more woks. I would like to give each of my children one as a present. My wok is the most prized thing in my kitchen. If I was forced to only have one item to cook with, it would a wok without wood or covered handles. That would allow its use in the oven for things such as baking or slow roasting.

[@dragonerregimentnr.5788]

Bla bla bla…😱