$30 Wok vs $185 Wok, is there a difference?
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- Опубліковано 27 чер 2024
- @Oxenforge was kind enough to send me a wok, no questions asked, no expectations but I was fascinated enough about the quality, story, and about the. fakes that exist that I did a video on it.
Would you spend this much money on a quality crafted wok? - Навчання та стиль
"Totally not what I need" - Jon
Next video title:
"Hey look at this sick new $400 copper wok I bought" :D
once again, a guy (who is an excellent chef) talking about stuff thats kitchen related, in a way, thats funny, unbelievably informative and in a way where he wants you to learn from him and not just for the clicks. The bob ross of kitchens.
Couldn't have said it better myself, what an excellent comment.
No, Not Bob Ross.. Bob ross never was woke and worried about colonizers..
What do you define as “woke”?
I would love a video on wok seasoning. There are a ton all over the internet but so many recommend doing it so differently and it would be interesting to see what you do with yours to get it so nice on the induction burner (mainly because I have the same one). I very well may shell out for one of the Oxenforge woks, but I wouldn't feel right doing so until I felt confident with taking care of the one I already have.
oxenforge has that video! It's already blue'd just bake some ginger and unions with plenty oil and its done
You kinda have to do your own, I use different smoke points to inform me how hot my woks becoming through the process. Always reapplying seasons as I go
I have a wok that is going on forty years old. I bought it off a TV infomercial. Purportedly it was hand hammered, but I suspect it is what you referred to as a cheap wok which is now sold in Asian food stores. It came with a wok ring and spatula which I still use. Needless to say it is well seasoned. The wok is the most used tool in my kitchen. I recently have mastered by my standards cooking chipotle chicken in my wok. I cook a chicken marsala in my wok as well as a parched corn salad as well as a multitude of Asian dishes. I can easily cook two pounds of ground meat for tacos and burritos in the wok. Since I mostly cook for one or two, I don't require much cookware. I use a 14 in cast iron pizza pan as a griddle and I have a heavy full body tri ply stainless skillet for omelets and things with pan sauces. A cheap carbon steel vegetable cleaver is my main knife. My back ups are quality serrated paring knives. In forty years I have passed on a lot of good quality, serviceable cookware and cutlery to friends and relatives which were taking up cabinet space and never used. I enjoyed your video and the honesty of your presentation. I will be looking for more of your uploads.
Thank you so much for taking the time to write and share all of this! I still have one of the first woks I ever had and I came free with an appliance and it works just fine. Maybe I’ll hand it down to someone who wants to learn about it because I have two oxenforge woks now lol
@@jonkung Having 2 now certainly answers my Q if it's your go-to now.
Interesting the website shows a red X (don't use) on induction (any electric), gas & wood green tick only. Even on reddit Oxenforge say's "high chance of warping on induction"
I really like that the main guy behind Oxenforge is so obviously an enthusiastic cook - he posts recipes on Reddit regularly and they always look amazing.
Please make more videos like this. I have a cheap wok that I use regularly and a carbon steel skillet that has bigger surface area but not as deep as the wok. I will definitely be upgrading to an Oxenforge wok soon and perhaps an induction burner later this year. Space in my small kitchen is at a premium and being able to do most cooking with 1 pan is very necessary.
Dude, this is a fantastic breakdown of the delineation between true hand forged and machine made woks; bonus points to Oxen Forged, too.
I bought some ZhenSanHuan tools a few years ago and I can't wait to have the money for one of their woks!
They look SO well made. I might get one of those too 😆
@@jonkung Can you do a review of the Smithey wok? I've been really considering it, but I've seen no one-- not a single one-- review it online. I really like the way it looks, but functionality beats aesthetics for me in the kitchen.
@@jonkungYou can tok the tok but can you wok the wok? 🤣
A truly mind blowing instructive video with fabulous info for those Chefs who are wok centric 🎉🎉🎉🎉
I enjoyed the info as I’m getting ready to buy a wok. Love the puppy! I had a little boy that could have been her brother. Such wonderful companions!
my oxenforge just arrived last week. crazy to see this vid comeout so timely!
What are your thoughts and impressions?
Hi Jon, I wish you would consider reviewing the very reasonably priced carbon steel woks from the Wok Shop in San Francisco. I have a regular glass top electric stove and can achieve wok hei with the 14” flat bottomed carbon steel wok I bought from there. I called in my order and Tane, the owner, makes sure you get the correct wok for your cooking set up. She’s amazing and is the original owner of the shop.
Thank you 😊 Going to check out the shop!
This is fascinating! Thank you for all the context and info! I haven't HAD a wok in like 12 years, now I wanna go up to Cam's in Cincinnati and get one :D
great video, just got an oxenforge wok a few weeks ago. yes to more videos like this!
Such a good - video because it's given me insight into Chinese cookware that I haven't had 🤗trying to get that induction burner because it seems perfect
I love your puppy. I'm glad I'm not the only one who allows their dog in the kitchen.
BTW, I enjoyed the video. It is always nice to get an honest review on things. 😊
Thanks Jon. Bought one, thanks to you!
Based on watching you, I got a nuwave induction wok for Christmas. Now I want to upgrade the wok. Appreciate you sharing your find
thank you, Jon kung! and I would like more videos like this one.
Your kitchen is so beautiful 😍
Awesome! I have, and have only used, Cantonese style woks. I'd like to give that style a try, but with limited kitchen storage, I have trouble justifying another wok 😂
Great video Chef!!! Will you be continuing a tour through your spice jars/cabinet?
5:08 I know that feeling 😂 "that's nice, but I don't need it.... I don't need it... I don't _need_ it 😖"
I paid 70.00 for a wok from Souped Up Recipes, Mandy. I love it. It is easy to clean, easy to cook with. I love it. I have never been sorry I purchased the wok in the three years I have owned it.
I bought one of those last year, and it kicks butt! I got mine on Amazon for like $40
@@nlokteff… I just got the same wok on Amazon and I love it ! Thanks for the recommendation!!
This is perfect. I have an oxen forge myself and was wondering if the induction burner you had would work with it…I might jump for one now
this is amazing. there could easily be an entire series on aaron and ash
"Where did you go? I SAT down here FOR YOU!" Every dog owner ever lol
I ordered an Oxenforge 34cm, looking forward to getting it. Very nice guy, responds quickly to email.
This was cool. Thank you.
Great video.
For me I am super happy with my no name wok bought from an Asian market here in Australia.
I would love a video on clay pots. What to look for when purchasing and what kind of stove each requires. I have ancient electric coil stove and I’m not finding much info out there on this. I also have an extremely small kitchen so cannot house a secondary “burner”. Please and thank you 🤞🏻 ❤
That wok induction cooker is now interesting than anything else. Not seen that at my local t&t
❤Very interesting & Good to know Info,
Thank You.
Toronto in the house, Right Here!
* i had to get rid of ALL my cast iron, due to arthritis, i couldnt lift them anymore.
❤ Your Kitchen is Amazing!!!!
Thanks for the reminder about the weight of cast iron. I was deliberating between a cast iron and a carbon steel wok, and I think you’ve convinced me which way to go. I really wanted the cast iron even though it didn’t have a long handle and helper, but had two short rounded handles (which I thought would be convenient if I ever wanted to put it in the oven). Guess I’ll go without for a while longer while I continue to deliberate. 🤷♀️
@@m.theresa1385
Cast Iron, definitely has its charms, and can last many MANY years, but its too heavy for this old lady.
❤️ Best Wishes Theresa
Sold. I got the 36 cm hoping it fits the induction burner (I also got because of you). Please post more gear videos, but with affiliate links! What do you use the thermomix for? The only chef videos I’ve seen using it were chefs cooking on yachts. lol.
The termonix was a holdover from when I used to have a secret restaurant and it was my sauce or soup station 😆
I’ve always been curious about those higher quality woks. They seem much nicer but the shape has never been something I really liked.
From the little research I did into woks, these hand hammered ones seem to be more of a Japanese design with a higher wall. For me, I still prefer the northern Chinese factory woks with the flared out walls and I honestly think it’s just due to nostalgia at this point.
There are regional differences to wok shape. Deep rounded bottom woks are actually more traditional Chinese style woks with the flared out versions being a variation that came about for more practical home use which eventually led to the flat bottom wok. Japanese woks with the high walls are pretty much identical to classic Chinese woks which is like the hand hammered style you see in this video. More expensive probably but with less specialization because ultimately even the Japanese word for wok is chūkanabe (Chinese pot).
I would caution against purchasing from places that advertise Japanese or Korean style woks as a lot of times these places are pretty much just preying on sino-phobia and taking advantage of people’s assumption that Chinese products made by non Chinese people are just better because in this case that’s just not true.
You simply can’t get a better pan of style besides ZhenSanHuan and Oxenforge in the US. But you could go to China and get a better one that way I’m sure. They do sell flared out and flat bottom woks too.
@@jonkung That definitely shows how little my research was. For me, I tend to go by looks over who made the wok. A lot of the higher quality woks lack the aesthetic profile I desire so they’re not really on the consideration list.
I currently have one from an Asian shop and I really like it since it has that American Chinese takeaway restaurant profile.
I really enjoyed this breakdown. It would be cool to get a deep dive. I also like the research for the real vs. fake tools. There are a lot of fakes that countries resell in America so it would be nice to get a review on those. For example, molcajetes not being made of real volcanic rock, or thai granite mortars not being crafter with true granite.
And the ending ❤❤❤❤
Could you let us know more info about the induction burner? Looking into brands and would appreciate your rec!
You may want to take a look at Summit Wok from Japan. After start to use it with the flat bottom I stopped using my other woks.
Would you consider doing a review on a flat induction burners? Especially with focus on heating evenly and not pulsing but consistent heat?
Good information when we go to get our wok set up. 👍 ❤the baby fur assistant. Excellent work, very good pup. 😅😊
I've gone full in with my induction wok range since your recommendation; I use it for 95% of my cooking; does the oxenforge wok shape fit the induction burner's curvature?
It appeared to as he did near the midpoint of the video no problem
@@sonfoku73 the nuwave induction wok is interesting in that the wok doesn't directly touch the induction surface and i think if another wok had a sharper angle I think it would touch the plastic surface and might damage it as it heats up
May I ask, what's the model of your wok induction burner called? I'm having a really tough time finding one that isn't ultra-expensive.
Nuwave
Love the video! But I've been noticing a lot of weird little focus shifts from the camera that are messing with my eyes lol. Not sure if you've seen it too?
No. You’re obviously drunk.
Jk. So sorry. My camera was not happy with me that day.
@@jonkung LOL you're fine. Great video as always
Thank you for this was very informative video. I have an old gas stove in my home--it does not have a hot burner. I am not sure if I want to get a flat bottomed or round bottomed wok for it, using maybe a wok ring with the round bottomed wok. How hot does the induction burner cook? Is it like the gas burners in Chinese restaurants?
Would you do a video on your induction wok burner please? 谢谢。
Thanks, now I want a copper wok 😂
Randomly clicking on this video cost me a lot of money 😅I'm going to trust that it works well with the Nuwave wok burner!
I bought a hand-made wok years ago but lost it moving house. I used a pressed metal one after that (all I could find) and it very time I used it I kicked myself for losing the old one. Then about 12 years ago, I was wandering through a Chinese restaurant outfitters and saw they had some hand-made ones. I immediately bought one and have been happy with it ever since. But I paid about AUD40 for it. So now I am wondering if it is dinkum. Still it has paid for itself several times over.
Yes I would. When are you doing pork aldobo with pork belly . Any new cooking for chicken Chinese .
Also can you do a rice cooker , I've been looking at so many from Amazon and Ebay and the prices from 30 dollars to 1,500 dollars plus there's a rice cooker and pressure cooker combined. I have limited counter space and I've got a kitchen aid 6qt stand mixer professional. Thanks
I guess one could say a fake hand hammered wok, is 'a wok of shame'?
😅
I'll show myself out.
How would you compare one these to the Made In Wok for flat bottom style?
I have never heard of an induction wok burner until now. Is it possible to season woks with it like you would with an oven or a traditional gas burner?
Can you recommend brands for an induction wok burner.
7:43 brooooo. Ur doggo is gonna get egg all over ur carpet. If it were my dogs, they would empty the bowl on the floor then start eating. 😂
Carpet is machine washable 😊
Hey, what kind of induction wok burner do you use?
What’s the name of the induction cooker you use?
Where did you work at professionally?
LOL, Totally not what I need, but I would Love to have anyway 😄 😉 😜 😀 😊 ☺️ 😄
The intro to this video has big Taurus energy.
Slightly off topic, can I bother to ask where you got those hooks on the oven handle? I’ve been trying to figure out how to hang my pot holders without sticking anything anywhere. Thanks!
Yes! So i went through a bunch of hooks finding ones that would fit the rail specifically (it’s an odd size) and these leather straps with hooks on them fit perfectly.
On Amazon: Brute Strength - Leather Straps with Hooks - Black - 4X
And here’s a tip attach them facing towards the oven so they don’t snag you when you walk by I freaking love these things.
@@jonkung wonderful! Thank you so much, I’ll check them out ^_^ thanks so much for replying so quickly
“I sat down here for you!” Me everyday to my furkids ❤
Same here. All day everyday. 😅😅
❤❤❤❤❤❤❤❤
🐶 dogs no caring ❤❤❤❤❤
Algorithm be landing right tonight. I've been cooking recently with a high end celeb-chef named nonstick that my mom got "on sale" and its results just aren't as good as with her old beater wok from 12 years ago.
Yeah…. Those hybrid pan things… I can’t find a reason to make room for them in my kitchen.
I've reached the point where I prize authenticity to a perhaps unreasonable degree. I don't buy products from China when I can help it because they're pretty much always a cheap stand in for the authentic product. If I buy a wok, even though I can get a truly excellent wok made in USA (let us all marinade in the irony), if possible, I'm buying a "real" wok, an authentic wok produced by Chinese craftsmen who take pride in their traditional product. Oxenforge is the only brand I've found that (so far) appears to be the real, authentic product.
And, as the representative from Oxenforge said: If you aren't going to get the real thing, you might as well just get any old cheap inauthentic thing.
Heck yes I would spend the money. I've spent that amount on dumber things, but that I would never regret. It would end up being part of my kitchen stuff my sons will argue over someday, like all of my cast iron.
I have to admit, I tuned in because I got the NuWave Induction wok burner and I was wondering about replacement woks that could be used, because not all 14” woks have the same curvature that would fit the burner. If you’re saying that this company’s wok fits the burner well, then I’m going to have to check out this company.
Mine fits in here!
I had no idea you could give dogs eggshells
I was surprised too!
I'm also really curious about this. Do the shells need to be cooked/boiled to prevent risk of bacteria?
@@Math.Bandit That was my first thought as well!
what is the brand of the induction wok burner?
Please make a vid about the copper wok; then you can claim it as a bsns eexpense, & use it as a serving dish 🤭
Anyone wanna go over/under on when he’ll buy the copper wok? 😂
OMG LIL CINNAMON ROLL BABY GIRLLLLLLLLLLLLLLLLL
Has he done a video on his range? It's curious to me because it's got a very non-traditional top and want to know its benefits compared to a 4-(or 6 if you have that ability) top stove.
He has, maybe there months ago
Could you mention the brand of your induction wok burner?
it's by Nuwave (I have it as well)
The wok is the most versatile pan in the kitchen. Didn't even realize it existed until my early 20's and have been obsessed ever since. Volumetricly nothing compares, and the ignition of cooking with gas is basically external combustion to some degree. Anyways....WOK AWAY
So Master Star woks are not authentically hand-hammered? They're only slightly less expensive than Oxenforge.
I'm not a bad home cook, I've heard glowing reviews that reach like "I'm going to **** you after this" from a ziti I made. But I can't cook eggs well for shit. For a fried egg like you're doing, is it high heat and hot oil before the egg goes in, or just a hot pan?
Hi Jon could i also invite you test our kitchen products?i really love your videos, thank you
Jon, do you have a brother as handsome as you?🥰🥰🥰
I have a brother. He’s very tall and that’s about it.
Your dog eats the eggshells??
Calcium!
@@jonkung I just tried to convince my kids of that, they weren't having it :(
Broo. They gave u free stuff. 6:06
So boogie.
As a Chinese person I’m not buying a wok made by some non Chinese company sorry
Both these woks are from China
what’s the point of an induction wok? you won’t ever generate wok hei.
Anyone who pays $185 for a wok should just order out for delivery 🤪
Anyone who would make a comment like that shouldn’t have bothered. 😂
Woks cost $25 to $35 plus shipping from Wok Shop, where every chef in San 🙂Francisco shops. If you consider $185 for a wok you should just let someone else cook for you as you have too much $, too little common sense, or most likely both @@triton6127
I get my gear at the thrift stores and I’m a professional with more experience and knowledge than you
Just because you get paid for a job, doesn’t mean you’re good at it. . .
Oh, okay
What “gear” do you get from the charity shop?
By the way, “gear” is slang for illicit pharmaceuticals in many countries.
Would you be so kind as to clarify what your gear is?
“Professional”
Professional what?
@@mcguckin13 l worked in Michelin starred restaurants in NYC for over twenty years, so I’m quite familiar with professional “gear”. In this country anyway, if you know where to look thrift stores often don’t know how to value cook wear. So things like all-clad stainless pans in perfect condition, cuisinart food processors kitchen aid stand mixers just to name the obvious examples can be had for pennies compared to retail. I’ve found them all plus more inside restaurant stuff like induction burners panini presses and the like. Top brand equipment, you have to know where to look is all. I largely outfitted my own kitchen that way and I’m picky! Btw thanks for letting me know what else “gear” refers to, now I’m in the loop.
Dude! You speak profoundly about authenticity but then put your wok on an induction appliance!??? COME ON MAN!