A great little weekend project. Carbon steel woks can be a bit daunting for some people but they’re actually fun and easy to use. And they cook amazingly well. Check out this video to see how easy it is to season a steel wok 😊
Just seen this. Trying to season a wok on a home cooker and to cook in it is like waiting for paint to dry. It’s ridiculously so and tedious. We use a proper wok burner in our kitchen, 120,000 btu which takes care of seasoning in a few minutes and to cook with that kind of heat is really a joy to do. I could never go back to using a home cooker for anything.
I quite like doing it. It’s a slow process but very satisfying. Most people don’t have a wok burner - they are excellent though. Maybe I should show how to season a wok with a blowtorch?
To be honest, a lot of the woks sold out here in Thailand come, with what they class as, pre seasoned. All they basically do is to use a high power blowtorch and then throw the wok in to a bowl of oil. It darkens the wok but it doesn’t really season it, eggs still stick to the surface. In my opinion, it’s just a gimmick. Each wok we buy we still have to re season it the old style way - on the burner to make it properly seasoned and start to become non stick. I like the new wok that you were sent that they asked you to do a review on not so long ago, master star I think. I am thinking of getting on but they are quite pricey and I’m quite fussy about what woks I use for the restaurant, bought 5 already and don’t use them as they just don’t “feel” right. But that wok, 2.5 to 3kg!!! That’s some weight. How is it going now?
Sounds like too much oil. Keep your heat steady and take your time. Don’t rush. And yes, maybe scrub it down and try again. Don’t get disheartened, it does take a bit of trial and error. Please come back and tell me how you get on.
I wonder why you were more intensely concentrating the gas flame to the part closer to the handle. This was also visible with the brown burning spot there. Secondly my laymans impression is, that the gas flame seem too weak to produce immediate high power if needed. Thank you for the video!
Thanks for your comment Peter. Ultimately, although my gas hob isn’t the most powerful, it can do a good job with a wok as a direct flame is more instant than an electric ring or induction system. Having said that you can still use a wok to stir fry on those, it just entails a slightly different method. It would be relatively easy for me to buy a powerful wok burner but my ethos on this channel has always been to show people that you can still cook Chinese food without having the absolute perfect set up. I’ve always wanted to encourage as many people as possible to cook and I don’t want equipment to be any kind of barrier. Thanks for watching and your comment 😊🙏
Dang, taking the coating off from a new wok is the most important part that I need to know. I have a wok that I mistakenly made stew in it for the first time using it and some black bits of coating from the bottom peeled off. I haven’t used it since (it’s been sitting in my pantry for a year) and I wonder if I should take the coating off completely and then season it if that’s advisable or if I should throw it away. Any advice? Btw what is the dimension of the wok used in this video? With the handle and without.
@@ChowWithLau It was a very thin black coating that peeled off here and there. If that’s not a toxic coating I’d use it again but not sure if it was a non stick wok or if it’s an already seasoned wok…
@@veronical3135 It looks like it’s one of those woks with a weird non-stick coating. I don’t like those because they never last long. I would personally get a new one
Thanks for the video. Questions : You don’t need to season the outside of the wok with oil? There is a lot of smoke, can I do it on a Gaz BBQ outside? Tks!
Hi Denise - you’re welcome! I don’t tend to season the outside of my woks. After I wash them I generally coat the wok in a thin layer of oil with a piece of kitchen paper. When you cook with it it’ll naturally season the wok anyway on the outside. Yes you can season a wok on a gas bbq - it’s a really good way to do it actually. Hope that helps 😊
Hi. When you cook with it again after oiling the outside, do you put it directly on the flame, or do you need to wipe or wash off the exterior oil coating?
When buying wok it said nonstick, does it mean it already burn up to make it nonstick? Or every wok need to be burn like this? The instruction suggest to do the different than what you do. So I am super confused.
You're welcome! 2 reasons for using the ring. When burning the wok it allows for resting the wok at certain angles whilst keeping it the optimum distance from the flame. Also I do like to use it when cooking as it gives me a 'lip' to help flick the wok when stir frying. This is good because the wok is quite heavy. And it also raises the wok a little further from the flame so the heat is in a more concentrated spot and I believe the flame is at its hottest a little higher from its base. Just my preferences really, but I hope that explains/helps :)
@@ChowWithLau thanks again, you should try a cast iron wok ring. Sits over your existing cooker support and doesn't slide about as your present one does, for a small investment its well worth it. Highly recommend.
Chicken stock could work really well. It depends on what sort of sauce you’re using as it can end up too salty. It’s definitely worth experimenting. Thanks for your question and I hope that helps 😊
@@ChowWithLau sorry English isn’t my first language so I explained my question not that great Iam very sorry. I meant after you cook or are finished with cooking,there are bits and stuff and especially flavours staying in the wok. For example if I cook chicken and the next time beef I don’t wanna make my beef taste like chicken. So is water enough to get the chicken taste out of the wok or watered taste. I hope you understood now but nonetheless thank you for your answer
@@jemafifa2788 Ahhhh I think I understand now. You’re asking whether to use detergent to clean the wok after cooking a dish? Just water is fine - you can use a metal scouring pad if there’s food stuck to the wok. After drying the wok, use a kitchen towel to wipe a thin coating of cooking oil all over it. This will stop steel woks from rusting. Hope that clears this up for you 😊
Is it possible to do it without the use of a blow torch or gas flame? Literally the only people in the world I know (my ex wife and her family!) have an induction oven. I'm going to have to buy a blow torch as well aren't I?
@@ChowWithLau Sorry I didn't reply. No bbq, I live in a top floor flat so gravity is an issue. Took me a few weeks before I could afford a blow torch too (one that wasn't crucified in the reviews) and then I then I was cooking on.... ahem, electric, but anyway, so glad I bought the wok, it's fantastic. Can't explain why or how it's nicer and easier to use then my previous non-stick wok but it definitely is and I'm so glad I bought it. I might have mentioned your channel in the review I left too......
@@billlyoliveman No worries! And yes, your neighbours might complain about you barbecuing in your flat 😅 Glad you like the wok, you won’t go back. They’re so good. I think it’s because you can get them so hot - even on electric and induction. I got a mention in a review?!?! Thanks Billy! 😊🙏🙏🙏
The little indentations are for holding food on the edges and keeping it warm while cooking the next part of the meal. They are mimicking the natural hammer forges which aren't as sharp and easier to clean. Yes, those cost extra 😄
@@veronical3135 Hi Veronica - thanks for your question. I don’t have the definitive answer as to what the dimples are there for. It seems that traditionally the hammering process to make the wok shape would make these dimples. I’ve read that air pockets created by the dimples can help with the non-stick properties of the wok but I’m not sure if that one. The dimples could hold oil better around the sides of the wok which could help with the non-stick effect. Also when you move food to the cooler sides of the wok whilst cooking other pieces in the hotter centre, the dimples could help prevent the food from slipping into the centre of the wok. Whatever the real function/s I know that this particular wok cooks beautifully. Hope that helps 😊
Do you have an idea of what is meaning not cleaning a pan without a detergent in Italy….? 😂 sorry for my english, and a last question. Where I will put my wok without touchin the other pans. Thanks for video.
Hi! When I mean that when you have seasoned your wok, after you cook with it clean it with just water - no detergent. My wok has its own shelf in a cupboard, if the handle has a loop you can hang it on a hook too. Hope that helps 😊
From my experience the bluing process stops the carbon steel from rusting and doesn't have any impact on non-stickiness. To achieve a non-stick cooking surface you'd have to season the carbon steel pan
Hi Rob - thank you! Glad you like it! I’ve just updated the video description with a list of links to the kit I use. The wok is from Amazon and is listed as the carbon wok in my description. If you purchase it using the Amazon link I get a very small percentage of the sale which helps support my channel, but it won’t cost you any extra. Hope that helps 😊
@@billlyoliveman You’re an absolute star! Thank you. It is a fabulous wok - it cooks really well and resists sticking better than any other steel wok I’ve used 😊👍
Hi! Sorry to hear it didn’t work for you straight away. Seasoning is an ongoing process and the more you use your wok the better it gets. Eggs can be especially tricky to start with and also depends a lot on how you cook it. My favourite way is to fry them very gently and that usually helps. I hope you persevere - I think your wok will improve the more you use it. Ps and yes I think my wok is very similar if not the same as souped up recipe’s. I love mine but I’d say it took a few weeks if cooking with it before it started getting into its groove 😊
The main difference in a Non Stick and a Carbon Steel Wok is that the Non Stick will eventually end up in the trash can. The Carbon Steel will be handed down to the grand kids
True enough. But I’m here to show that you can get good results whichever you have. Not everyone is ready for a steel wok and the last thing I want to do is to put them off from cooking 👍
Hi Karim - because detergent can damage the layer created by the seasoning process. Also this layer should retain a very thin coating of oil which helps protect the wok from rusting. Most of the time you’ll just need to rinse your wok in plain water and then wipe it down with kitchen roll or a cloth. Thanks for your question and I hope this helps 😊
Amazon purchased and see this instruction: No soap!!! READ BEFORE USE: The first time using your new wok, remove all packaging, wash your pan in warm water, DO NOT USE SOAP. DRY THOROUGHLY AND IMMEDIATELY, then apply a light coating of vegetable oil or cooking spray to the cooking surface. Wok must be completely dry before seasoning, it is recommended to heat the wok over low heat until completely dry, then coat the pan lightly with vegetable oil and wipe clean with a paper towel before use or storing.
Although I don’t use it if I don’t have to - I do use soap when it really needs it. Soap will not harm the wok, just make sure you dry it over a low flame and coat it lightly with a very thin smear of cooking oil (I use kitchen roll) to ensure that it doesn’t rust. I always wash any new wok with soap and water because they often come with a thin protective layer of grease. The instructions are not always very good. Hope this helps 😊👍
Carbon steel woks are better, but some people like the convenience of non - stick. I just want to encourage everybody to cook so I always say that it’s fine as long as it works for you.
You should not need that trivit for a flat bottom wok. There is a reason the wok is flat! You should know this. Oh, the outdide of the wok is just as important as the inside. Especially the first time, unless you want it to rust when you wash it. This very poorly done, just follow the directions that come with the wok!
I like a trivEt because it gives me something I can use as a pivot to toss the wok more easily. That’s a personal preference. I made this video well over a year ago when my wok was new and I use it nearly every day. It’s still in impeccable condition and cooks beautifully so I must be doing something right. All comments/critiques are welcome, but I have to ask: who sat on your bananas?
@ChowWithLau Never said you did anything wrong! Just, not necessary to go through all of that work if you read the directions. If you like the trivit, then you should have purchased a round bottom wok because that is what a trivet is for. Again, you make it seem necessary when it is not. The wok is not that heavy for you to lift and shake if necessary. Gave you enough clicks, byeeee. Next time, try to help people, not just try to make a dollar.
@@M_Ladd Yeah like I’m gonna make thousands off a product that costs less than £10. Literally £0.03 each purchase 😅 I recommend Vit B1 and some exercise/fresh air for your irritability. There, I’ve helped someone 😘
A great little weekend project. Carbon steel woks can be a bit daunting for some people but they’re actually fun and easy to use. And they cook amazingly well.
Check out this video to see how easy it is to season a steel wok 😊
Just seen this. Trying to season a wok on a home cooker and to cook in it is like waiting for paint to dry. It’s ridiculously so and tedious. We use a proper wok burner in our kitchen, 120,000 btu which takes care of seasoning in a few minutes and to cook with that kind of heat is really a joy to do. I could never go back to using a home cooker for anything.
I quite like doing it. It’s a slow process but very satisfying.
Most people don’t have a wok burner - they are excellent though.
Maybe I should show how to season a wok with a blowtorch?
To be honest, a lot of the woks sold out here in Thailand come, with what they class as, pre seasoned. All they basically do is to use a high power blowtorch and then throw the wok in to a bowl of oil. It darkens the wok but it doesn’t really season it, eggs still stick to the surface. In my opinion, it’s just a gimmick. Each wok we buy we still have to re season it the old style way - on the burner to make it properly seasoned and start to become non stick. I like the new wok that you were sent that they asked you to do a review on not so long ago, master star I think. I am thinking of getting on but they are quite pricey and I’m quite fussy about what woks I use for the restaurant, bought 5 already and don’t use them as they just don’t “feel” right. But that wok, 2.5 to 3kg!!! That’s some weight. How is it going now?
When i did the oil burn i ended up with a yellow brown sticky oil layer, did i set my temp too high or use too much oil, should i redo the seasoning?
Sounds like too much oil. Keep your heat steady and take your time. Don’t rush.
And yes, maybe scrub it down and try again.
Don’t get disheartened, it does take a bit of trial and error.
Please come back and tell me how you get on.
I wonder why you were more intensely concentrating the gas flame to the part closer to the handle. This was also visible with the brown burning spot there.
Secondly my laymans impression is, that the gas flame seem too weak to produce immediate high power if needed. Thank you for the video!
Thanks for your comment Peter.
Ultimately, although my gas hob isn’t the most powerful, it can do a good job with a wok as a direct flame is more instant than an electric ring or induction system. Having said that you can still use a wok to stir fry on those, it just entails a slightly different method. It would be relatively easy for me to buy a powerful wok burner but my ethos on this channel has always been to show people that you can still cook Chinese food without having the absolute perfect set up. I’ve always wanted to encourage as many people as possible to cook and I don’t want equipment to be any kind of barrier.
Thanks for watching and your comment 😊🙏
@@ChowWithLau Thank you very much for your reply. I appreciate it.
@@peterhubertus You’re very welcome! 😊
Dang, taking the coating off from a new wok is the most important part that I need to know. I have a wok that I mistakenly made stew in it for the first time using it and some black bits of coating from the bottom peeled off.
I haven’t used it since (it’s been sitting in my pantry for a year) and I wonder if I should take the coating off completely and then season it if that’s advisable or if I should throw it away.
Any advice?
Btw what is the dimension of the wok used in this video? With the handle and without.
Hi Veronica - when you say the ‘coating’ that peeled off, was it like bits of plastic?
@@ChowWithLau It was a very thin black coating that peeled off here and there. If that’s not a toxic coating I’d use it again but not sure if it was a non stick wok or if it’s an already seasoned wok…
@@veronical3135 It looks like it’s one of those woks with a weird non-stick coating. I don’t like those because they never last long. I would personally get a new one
@@ChowWithLau Thank you for your reply. I’m definitively getting a new one.
@@ChowWithLau One more question, is the wok used in this video a non stick wok?
Thanks for the video.
Questions : You don’t need to season the outside of the wok with oil?
There is a lot of smoke, can I do it on a Gaz BBQ outside?
Tks!
Hi Denise - you’re welcome! I don’t tend to season the outside of my woks. After I wash them I generally coat the wok in a thin layer of oil with a piece of kitchen paper. When you cook with it it’ll naturally season the wok anyway on the outside.
Yes you can season a wok on a gas bbq - it’s a really good way to do it actually.
Hope that helps 😊
I have the very same work you're demonstrating with.
Ive just purchased a carbon steel wok, so really welcomed your very informative video. Do you have any vegan recipes you can share?
I’m glad you like my video. I’ve got a playlist on my channel with some vegetarian and vegan recipes on it.
Hope that helps, and happy cooking! 😊
Hi. When you cook with it again after oiling the outside, do you put it directly on the flame, or do you need to wipe or wash off the exterior oil coating?
Hi Betty, I wipe it down with a kitchen towel before I use it again. As long as it’s not dripping with oil it should be fine. Hope that helps 😊
@@ChowWithLau thank you!!!
@@Bettymisiones You’re welcome! Please let me know how you get on 😊
@@ChowWithLau oh wonderfully! It has become non-stick and the sautés are delicious! Thanks
Hi @@Bettymisiones That’s great! I’m so glad this has worked for you. Happy wokking!!! 😊
Thank you for your demonstration
You are welcome! 🤗
When buying wok it said nonstick, does it mean it already burn up to make it nonstick? Or every wok need to be burn like this? The instruction suggest to do the different than what you do. So I am super confused.
Wok that I just bought said Titanium wok. The instruction is Chinese. I used google translate. It was so confused.
Which wok did you buy. The wok in this video is not a titanium wok, it’s a carbon steel wok
Brilliant informative video and brilliantly funny loved it x
Thank you! I had a lot of fun making this video 😊❤️
Thanks Lau, highly informative as ever, quick question, why do you use a wok ring with a flat bottom wok ??
You're welcome! 2 reasons for using the ring. When burning the wok it allows for resting the wok at certain angles whilst keeping it the optimum distance from the flame. Also I do like to use it when cooking as it gives me a 'lip' to help flick the wok when stir frying. This is good because the wok is quite heavy. And it also raises the wok a little further from the flame so the heat is in a more concentrated spot and I believe the flame is at its hottest a little higher from its base. Just my preferences really, but I hope that explains/helps :)
@@ChowWithLau thanks again, you should try a cast iron wok ring. Sits over your existing cooker support and doesn't slide about as your present one does, for a small investment its well worth it. Highly recommend.
@@boogles263 You’re right, I’ll have to look into getting one. I was hoping the one I got would do the job but it is too light 👍
But when you cook for example chicken:Is water enough to get the chicken taste or sauce taste etc out of the wok just with water?
Chicken stock could work really well. It depends on what sort of sauce you’re using as it can end up too salty. It’s definitely worth experimenting.
Thanks for your question and I hope that helps 😊
@@ChowWithLau sorry English isn’t my first language so I explained my question not that great Iam very sorry. I meant after you cook or are finished with cooking,there are bits and stuff and especially flavours staying in the wok. For example if I cook chicken and the next time beef I don’t wanna make my beef taste like chicken. So is water enough to get the chicken taste out of the wok or watered taste. I hope you understood now but nonetheless thank you for your answer
@@jemafifa2788 Ahhhh I think I understand now. You’re asking whether to use detergent to clean the wok after cooking a dish?
Just water is fine - you can use a metal scouring pad if there’s food stuck to the wok. After drying the wok, use a kitchen towel to wipe a thin coating of cooking oil all over it. This will stop steel woks from rusting.
Hope that clears this up for you 😊
Is it possible to do it without the use of a blow torch or gas flame? Literally the only people in the world I know (my ex wife and her family!) have an induction oven. I'm going to have to buy a blow torch as well aren't I?
It’s best to use a naked flame if possible. Do you own a barbecue…?
@@ChowWithLau Sorry I didn't reply. No bbq, I live in a top floor flat so gravity is an issue. Took me a few weeks before I could afford a blow torch too (one that wasn't crucified in the reviews) and then I then I was cooking on.... ahem, electric, but anyway, so glad I bought the wok, it's fantastic. Can't explain why or how it's nicer and easier to use then my previous non-stick wok but it definitely is and I'm so glad I bought it. I might have mentioned your channel in the review I left too......
@@billlyoliveman No worries!
And yes, your neighbours might complain about you barbecuing in your flat 😅
Glad you like the wok, you won’t go back. They’re so good.
I think it’s because you can get them so hot - even on electric and induction.
I got a mention in a review?!?! Thanks Billy! 😊🙏🙏🙏
The little indentations are for holding food on the edges and keeping it warm while cooking the next part of the meal. They are mimicking the natural hammer forges which aren't as sharp and easier to clean. Yes, those cost extra 😄
Definitely worth it though 😊👍
Saw this type of wok on Amazon, was wondering what those identations were all about. Thx for sharing the info.
@@veronical3135 Hi Veronica - thanks for your question. I don’t have the definitive answer as to what the dimples are there for. It seems that traditionally the hammering process to make the wok shape would make these dimples. I’ve read that air pockets created by the dimples can help with the non-stick properties of the wok but I’m not sure if that one. The dimples could hold oil better around the sides of the wok which could help with the non-stick effect. Also when you move food to the cooler sides of the wok whilst cooking other pieces in the hotter centre, the dimples could help prevent the food from slipping into the centre of the wok.
Whatever the real function/s I know that this particular wok cooks beautifully. Hope that helps 😊
Do you have an idea of what is meaning not cleaning a pan without a detergent in Italy….? 😂 sorry for my english, and a last question. Where I will put my wok without touchin the other pans. Thanks for video.
Hi! When I mean that when you have seasoned your wok, after you cook with it clean it with just water - no detergent.
My wok has its own shelf in a cupboard, if the handle has a loop you can hang it on a hook too.
Hope that helps 😊
Why not use full power of your stove? Half heat seems to take much longer for no benefit.
From my experience the bluing process stops the carbon steel from rusting and doesn't have any impact on non-stickiness. To achieve a non-stick cooking surface you'd have to season the carbon steel pan
Awesome video!!!! Can you tell me where you purchased your wok‽? And if they have a website, thanks!!
Hi Rob - thank you! Glad you like it! I’ve just updated the video description with a list of links to the kit I use. The wok is from Amazon and is listed as the carbon wok in my description. If you purchase it using the Amazon link I get a very small percentage of the sale which helps support my channel, but it won’t cost you any extra.
Hope that helps 😊
@@ChowWithLau ......would love to support your channel, thanks for the info.
@@nonyobiz6481 That’s very kind of you 😊
@@ChowWithLau I too have just this second made that purchase using the link and I'm more than happy to hear you get something out of it!
@@billlyoliveman You’re an absolute star! Thank you.
It is a fabulous wok - it cooks really well and resists sticking better than any other steel wok I’ve used 😊👍
Hi. Did the same process with my new wok and tried frying an egg. Promptly got stuck to the pan. Very similar pan to yours ( soupedup recipe wok)
Hi! Sorry to hear it didn’t work for you straight away. Seasoning is an ongoing process and the more you use your wok the better it gets.
Eggs can be especially tricky to start with and also depends a lot on how you cook it. My favourite way is to fry them very gently and that usually helps.
I hope you persevere - I think your wok will improve the more you use it.
Ps and yes I think my wok is very similar if not the same as souped up recipe’s. I love mine but I’d say it took a few weeks if cooking with it before it started getting into its groove 😊
Thanks Dang
@@jegadishmathias7903 You’re welcome 😊
The main difference in a Non Stick and a Carbon Steel Wok is that the Non Stick will eventually end up in the trash can. The Carbon Steel will be handed down to the grand kids
True enough. But I’m here to show that you can get good results whichever you have. Not everyone is ready for a steel wok and the last thing I want to do is to put them off from cooking 👍
Why can’t you use detergent?
Hi Karim - because detergent can damage the layer created by the seasoning process. Also this layer should retain a very thin coating of oil which helps protect the wok from rusting. Most of the time you’ll just need to rinse your wok in plain water and then wipe it down with kitchen roll or a cloth.
Thanks for your question and I hope this helps 😊
I just got my first carbon steel wok. God bless you ,I will never boil anything in my wok.
Hope you enjoy it 😊
What's the diameter of this wok?
13.5 inches. Hope that helps 😊
@@ChowWithLau I bought 14 inches and already seasoned it. It is imo perfect size for home cooking :)
@@Thaznar Nice. Happy cooking & have a great Christmas! 🎅🏻🎊🎉
Wok on!
Tommy! :)
oil make the barrier of non stick thats it on all metals
Thanks 👍
Something went wrong, my wok is sticky
Did you season it?
It might take a few cooks before it develops the slipperiness of a well used wok. Keep trying 😊👍
❤
Thank you 🫶
Amazon purchased and see this instruction: No soap!!! READ BEFORE USE: The first time using your new wok, remove all packaging, wash your pan in warm water, DO NOT USE SOAP. DRY THOROUGHLY AND IMMEDIATELY, then apply a light coating of vegetable oil or cooking spray to the cooking surface. Wok must be completely dry before seasoning, it is recommended to heat the wok over low heat until completely dry, then coat the pan lightly with vegetable oil and wipe clean with a paper towel before use or storing.
Although I don’t use it if I don’t have to - I do use soap when it really needs it. Soap will not harm the wok, just make sure you dry it over a low flame and coat it lightly with a very thin smear of cooking oil (I use kitchen roll) to ensure that it doesn’t rust.
I always wash any new wok with soap and water because they often come with a thin protective layer of grease.
The instructions are not always very good.
Hope this helps 😊👍
Non-stick woks are trash
Carbon steel woks are better, but some people like the convenience of non - stick. I just want to encourage everybody to cook so I always say that it’s fine as long as it works for you.
You should not need that trivit for a flat bottom wok. There is a reason the wok is flat! You should know this. Oh, the outdide of the wok is just as important as the inside. Especially the first time, unless you want it to rust when you wash it. This very poorly done, just follow the directions that come with the wok!
I like a trivEt because it gives me something I can use as a pivot to toss the wok more easily. That’s a personal preference.
I made this video well over a year ago when my wok was new and I use it nearly every day. It’s still in impeccable condition and cooks beautifully so I must be doing something right.
All comments/critiques are welcome, but I have to ask: who sat on your bananas?
@ChowWithLau Never said you did anything wrong! Just, not necessary to go through all of that work if you read the directions. If you like the trivit, then you should have purchased a round bottom wok because that is what a trivet is for. Again, you make it seem necessary when it is not. The wok is not that heavy for you to lift and shake if necessary. Gave you enough clicks, byeeee. Next time, try to help people, not just try to make a dollar.
@@M_Ladd Yeah like I’m gonna make thousands off a product that costs less than £10. Literally £0.03 each purchase 😅
I recommend Vit B1 and some exercise/fresh air for your irritability.
There, I’ve helped someone 😘