Tak, After watching your videos, I bought my wife one of the cheap WalMart carbon steel (Imusa) On a gas stove. We could not be happier! I can't believe how FAST it heats up! And how much heat comes from the sides as well as the bottom. It cleans up remarkably well. I put a little water in, and a few drops of Dawn dish soap. Heat it for maybe 30 seconds and let set till cool. Everything simply wipes off. I can't recommend it more highly!
Bought several Imusa light cast iron woks and frying pans 9.5 inch 11 inch, 12 inch, and 14 inch, for my electric stove. They warped badly. All of them... Your fix for the cheap carbon steel woks couldn't fix the light cast iron ones. They warped every time they got hot. I was trying to cook steak. So I started in the frying pans, but they warped.... As for the super cheap carbon steel wok your fix worked very well. It didn't warp at any temperature even though the everything light cast iron did.
I have a light cast iron wok that works well but it warped pretty fast. It's pretty dangerous because when it's heating up the warp in it changes with a snap and tosses 600 degree oil into your face. Would love to use stainless steel but it seems to require way more oil than iron to be non stick.
Uncle Tak, we really want you to put up Amazon Affiliate weblinks in your video descriptions! It makes it easier for us to find what you’ve taken the time to research and recommend, and of course, you can get a little commission for each purchase that we make from your links, for all the good work that you are so generously putting out for free. It doesn’t cost us more to buy using your links! In 5 easy minutes on UA-cam, we get to benefit from your decades of cooking and teaching experience on a variety of topics and recipes! We can see your kind and noble educator’s heart in wanting to see your students and other people succeed and thrive from your work, but everyone knows that educators generally aren’t paid well and aren’t in it for the money, so please let us appreciate you in this way!
Thank you for the video now I’m hungry. I cook with water not oil so I’ve been using a ceramic pan for my stirfry. I think I will try the stainless steel
Keep in mind, Stainless Steel doesn't conduct heat as well as carbon steel. So, it is a little more difficult to get it really hot for searing and browning.
@@TedInATL I'm honestly not so sure about that. I have a 3 ply clad Calphalon stainless wok, and it takes longer to heat up, and doesn't seem to get as hot, or as quickly as my far less expensive carbon steel wok. It seems like the thinner the better, imo. The thick stainless wok seems to retain heat well, but does not get as hot, or as quickly. All I know, is the food we cook in the cheaper carbon steel wok turns out prepared much better, and in accordance with what the recipes are meant to be, vs the problems we continuously had with the stainless wok.
Tak Cheung!! Create an "Amazon Affliate LINK! You deserve to be *credited for your recommendations since your viewers bring business to these brands. Your videos are a great contribution to many people. Please allow us the joy and pleasure of returning your kindness by crediting you through Affliate LINKS. Please consider it. From yours truly, Hmong daughter from MN-United States
Hah, he says the stainless steel CuisinArt is the lightest out of all those? Yikes, mine is heavy... I'd hate to think of what the others are like! But he said 14", I think mine might be an egregious 18", this thing is huge... But it does work pretty well on my electric stove top! Now if only I can master this egg frying technique...
I checked out the Cuisinart stainless sell wok you recommended with intention to buy. Unfortunately, there are many comments rating it as substandard in construction and scratching easily, as well as food sticking. Your opinion please?
I saw those same negative comments and I'm leaning to to Light Cast Iron, I'm still a fan of that Cuisinart Wok Tak suggests. I was concerned too but there are vastly more positives for that product than the negatives. I' sill might go stainless steel here.
Hi i’m looking for the best and more durable wok to make my delicious and (only 1) Peruvian food. I prefer one with GUARANTEE because when i make my lomo saltado i need to shake it real hard and i always break the handles!! Thank you I don’t mind about the price, i just want the BEST!!
I bought a Wok Cristel a few days ago. The product changed color and came out completely scratched after the first machine wash. Brand to avoid absolutely! The quality of the products is deplorable.
Does anyone know if the Souped up recipes wok would also be unsuitable for glass top stove? It’s carbon steel as well but seems sturdier then the one shown here. That was the one I have been wanting to get, I really don’t want another cast iron it’s so heavy and scratches the top of the stove 😕
interesting how he recommends a stainless steel wok while thats one of the poorest choices for woks because of the heat transfer characteristics of SS. Not to mention you cant season it like carbon steel or iron.
SS woks almost always are fully clad with an aluminum core so are way more conductive than CS or CI. You can season SS with his spot seasoning technique.
Tak, After watching your videos, I bought my wife one of the cheap WalMart carbon steel (Imusa)
On a gas stove. We could not be happier! I can't believe how FAST it heats up! And how much heat comes from the sides as well as the bottom. It cleans up remarkably well. I put a little water in, and a few drops of Dawn dish soap. Heat it for maybe 30 seconds and let set till cool. Everything simply wipes off. I can't recommend it more highly!
I live in my RV and use this more than my oven. Nice and small looks good and Lots of power. Worth the price.
Bought several Imusa light cast iron woks and frying pans 9.5 inch 11 inch, 12 inch, and 14 inch, for my electric stove. They warped badly. All of them... Your fix for the cheap carbon steel woks couldn't fix the light cast iron ones. They warped every time they got hot. I was trying to cook steak. So I started in the frying pans, but they warped.... As for the super cheap carbon steel wok your fix worked very well. It didn't warp at any temperature even though the everything light cast iron did.
Thank you for this video! I was about to throw away my Wok because the seasoning wore off, I now know what I need to do in order to season it again 😊
Thank you kindly sir! Direct, straight to the point and very thorough! I appreciate you! I purchased the Imusa light cast iron. 🤓
Hello Tak, I am looking to purchase a wok for my electric glass top stove. I found your video to be extremely informative. Thank you!
Perfect wok talk Tak for my first time searching
I have a light cast iron wok that works well but it warped pretty fast. It's pretty dangerous because when it's heating up the warp in it changes with a snap and tosses 600 degree oil into your face. Would love to use stainless steel but it seems to require way more oil than iron to be non stick.
Carbon steel
Thank you for your knowledgeable information🤗!
Uncle Tak, we really want you to put up Amazon Affiliate weblinks in your video descriptions!
It makes it easier for us to find what you’ve taken the time to research and recommend, and of course, you can get a little commission for each purchase that we make from your links, for all the good work that you are so generously putting out for free. It doesn’t cost us more to buy using your links!
In 5 easy minutes on UA-cam, we get to benefit from your decades of cooking and teaching experience on a variety of topics and recipes!
We can see your kind and noble educator’s heart in wanting to see your students and other people succeed and thrive from your work, but everyone knows that educators generally aren’t paid well and aren’t in it for the money, so please let us appreciate you in this way!
Melbourne Australia deport deceased tooba shehryar
Wow! I plan on getting a glass-top stove! Thanks for the tip!
Nice video, Tak! Very easy to see all the options. Thank you!
Thank you for the video now I’m hungry. I cook with water not oil so I’ve been using a ceramic pan for my stirfry. I think I will try the stainless steel
get some amazon affiliate links. and make some money when people buy from your link.
Hello Mr Tak
I’m looking for large flat bottom wok for induction cooking. Do you have any recommendations?
Great youtube channel, I love it!
Keep in mind, Stainless Steel doesn't conduct heat as well as carbon steel. So, it is a little more difficult to get it really hot for searing and browning.
Most stainless woks are fully clad with an aluminum core, so heat conduction is significantly better than carbon steel.
@@TedInATL I'm honestly not so sure about that. I have a 3 ply clad Calphalon stainless wok, and it takes longer to heat up, and doesn't seem to get as hot, or as quickly as my far less expensive carbon steel wok. It seems like the thinner the better, imo. The thick stainless wok seems to retain heat well, but does not get as hot, or as quickly. All I know, is the food we cook in the cheaper carbon steel wok turns out prepared much better, and in accordance with what the recipes are meant to be, vs the problems we continuously had with the stainless wok.
2:20 Ken’s face on the packaging is looking rather blue. I hope he is feeling OK.
Brilliant video, thank you ever so much. Will make up my mind now when I've got some facts from you. Thanks!
Tak Cheung!! Create an "Amazon Affliate LINK! You deserve to be *credited for your recommendations since your viewers bring business to these brands. Your videos are a great contribution to many people. Please allow us the joy and pleasure of returning your kindness by crediting you through Affliate LINKS.
Please consider it. From yours truly, Hmong daughter from MN-United States
Hah, he says the stainless steel CuisinArt is the lightest out of all those? Yikes, mine is heavy... I'd hate to think of what the others are like! But he said 14", I think mine might be an egregious 18", this thing is huge... But it does work pretty well on my electric stove top! Now if only I can master this egg frying technique...
Awesome video, thank you!
❤ tak ❤
Which non stick wok is best for induction?
I checked out the Cuisinart stainless sell wok you recommended with intention to buy.
Unfortunately, there are many comments rating it as substandard in construction and scratching easily, as well as food sticking. Your opinion please?
I saw those same negative comments and I'm leaning to to Light Cast Iron, I'm still a fan of that Cuisinart Wok Tak suggests. I was concerned too but there are vastly more positives for that product than the negatives. I' sill might go stainless steel here.
Hi i’m looking for the best and more durable wok to make my delicious and (only 1) Peruvian food. I prefer one with GUARANTEE because when i make my lomo saltado i need to shake it real hard and i always break the handles!!
Thank you
I don’t mind about the price, i just want the BEST!!
Thank you so much
Get the Amazon affiliate links. I'm ready to buy!
Hi brother where to buy thank so much👍🏻.
We got electric stove flat top we were wondering what kind of wok should we get?
Hi Tak, can you use a stainless steel wok on high heat? Thank you.
I bought a Wok Cristel a few days ago. The product changed color and came out completely scratched after the first machine wash. Brand to avoid absolutely! The quality of the products is deplorable.
Does anyone know if the Souped up recipes wok would also be unsuitable for glass top stove? It’s carbon steel as well but seems sturdier then the one shown here. That was the one I have been wanting to get, I really don’t want another cast iron it’s so heavy and scratches the top of the stove 😕
12" too small?
Wok it like I Tak it...
Thanks!
interesting how he recommends a stainless steel wok while thats one of the poorest choices for woks because of the heat transfer characteristics of SS. Not to mention you cant season it like carbon steel or iron.
SS woks almost always are fully clad with an aluminum core so are way more conductive than CS or CI. You can season SS with his spot seasoning technique.
A wok with a flat bottom is just a large frying pan
Just saying
The fact you're advising to buy a Walmart brand is a shame