Wok Cooking Basics | Woo Can Cook

What are the opinions on diamond coating?

I have an electric stove and I bought a wok on a whim. It’s non-stick. I’m not off to a good start 🤦‍♀️😂 Now I’m searching online for cast iron lol.

looks like Wokman LLC is gone.
anyone know were i could find an equal product(burner)?

If you're in the S.F. Bay Area, The Wok Shop on Grant in S.F. is the place to go.

I have an induction hot plate that we use on the table for hot pot. My main problem with the induction burner on the hot plate is the pan must stay in constant contact with it while the burner is turned on. My typical cooking with a frying pan or wok involves moving the pan around, but when I do that using the induction hot plate the hot plate turns off every time I jiggle the pan. I don't know if this is also a problem on induction stoves, but it has me very underwhelmed with induction cooking. I certainly don't want to spend the money to get an induction stove just to test this out.

I SEE PRO WOK USERS UTILIZE STEEL COOKWARE DOESN'T THAT SCRATCH THE SEASONED WOK?

Hope you're doing ok brother, thank you for the cooking tips from a different perspective.

IAM THE WOK!

What’s that Long Yayo thing?

25000 BTU home range ? ? ? no such a think , your stove from this weejio tops out at max 6000 BTU if you are lucky, hayaa

Wonderful guideline for the 3% of the people who still use their body temperature to measure heat. 97% use °C and don't know what you are talking about.

Thanks so much for this video, super helpful for me

Very helpful thank you

Cheers

i totaly agree with your point about seasoning. just use them well keep them oiled, and they season themselves. I have seasoned Woks and end result is the same.

Love the instruction and explaining!
Liked and subscribed!

DuPont went mad with PTFE - branded Teflon. It's been used in so many places where it's totally inappropriate. Cooking utensils being a very example as you cite here. It was also used in an engine oil additive called Slick 50. Allegedly to reduce engine wear. All it did was clog up oilways and oil filters. DuPont was very robust in it's response say that suspended solids have not purpose in a circulating lubricating system.

I have a carbon steel wok here and I love it. Once it's seasoned it'll work for weeks without any difficulty.

I've seen some on cruise lines that are induction woks with basically a rounded induction bottom that the walk sits in so that all sides are touching. These I've recently seen available on Amazon. They have two pieces, the rounded bowl induction burner and a 14-in carbon steel walk. What are your thoughts on those or have you done a video about them?

Recently picked up a cast iron wok, definitely can't do any fancy tossing but it is an absolute beast even on electric coils. Just need to give it time to preheat thoroughly and keep the heat high

Thank you! 😀👍💕🌸🌱👏🏼

Even the famous Martin Yan improperly demonstrates wok cooking at an oddly low temperature. Buy a carbon steel wok and burn the hell out of it. Disagree about the flat bottom. Go round.

In my opinion , the best benefit of using a wok burner is not the heat distribution, but the wok hei.

The last time i bought a stove I brought my wok with me to see how it would fit on the burners (gas of course), I also brought along the ring to see how even it would fit on the largest burner. Imagine my surprise when i found a high-end stove on sale as a close- out special that had two grates over the four burners for half price!
The best part was that over the largest and hottest burner was a trivet built into the grate that when turned over could hold a round' bottomed wok!
It was designed for that specific purpose.
I still have the stove some 14 years later and will shed tears someday when parts are no longer available for it.

Just a bit of constructive criticism from someone who excels in public speaking. Tone down the arm gyrations, as they are distracting and don’t add to your presentation. Otherwise, you do an above average presentation.

You look like you might be half white

Thanks for the video! My English is not very good! What do you think of a large cast iron wok with two handles (Southern Cantonese if I'm not mistaken)?

I was the kid snapping snow peas and doing my homework at the first table...lol I had to jump in and help in emergencies which led to my first job. I used to take everyone's order without writing anything down, everyone always has a million questions about Chinese food that is why you must be knowledgeable. People used to be in awe of me asking me how I was able to serve so many tables at once and make it look effortless. I'd just say it's what Ive been doing since before I was born as my Mom was pregnant with me while waitressing. We even worked together for at least 8-9 years. She died a couple years ago. She taught me countless things that always made me the best server anywhere I worked. There is a serious lacking in both skill and personality/professionalism everywhere I go nowadays it's nice to see this young man appreciative his father's kitchen wisdom.

For the induction stove, I recommend choosing a lightweight flat-bottom cast iron wok (not the super heavy ones). The woks retain good heat. Make sure to choose a wok that fits your plate's surface diameter on the stove. Don't cook in too big batches, and different vegetables cook at different times. If you over-crowd the pan, the heat in the pan will drop and things will start to steam/boil rather than stir-fry.

Just subbed your channel and binge watching your videos. Very educational without gimmicky delivery. Loved your pantry basics!!!

I have a flat bottom wok that works pretty well with my induction top stove.

Recently bought a CS flat bottomed wok, I had one 20 years ago. But I also had a gas range then. I have a nice glass top range now (not induction) with a pizza oven and a regular sized oven. I'm wondering if I should have bought a stainless steel wok. I don't see who I am going to season this wok properly. Would love your opinion. Thanks so much!

Extremely Underrated channel