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I never realised that I was doing the right thing with my carbon steel wok! I turned mine black and use it like that.

Mr.Tak excellent explanation as always sir. Spot season is not only very effective and very practical at the same time.

👍🏼😋awesome

I was gifted a ( very heavy!) cast iron wok this Winter. Will enjoy watching your videos, regardless of the type of wok

Interesting! Thank you for sharing your expertise.

"in 15 seconds" yet the video is 12 minutes 57 seconds o.o Great video though and exactly how I do it.

I just received this last week. Very versatile in cooking anything. 🤙🏽

Thanks Tak. I bought a wok because of you, and I eat vegetable stir fries every day now. I've never enjoyed vegetables so much! I eat very healthily now and I feel so much better staying away from so much junk food. You have one of those rare, calming voices that is perfect to listen to at night at bed when sleeping and I've learned alot from you. Thanks so much.

Love lo mein. Thank you for this awesome video. 👍👏🥢

Your dishes always look so yummy. 🥚🥦🥩🫑

No rice wine vinegar?

Love your videos.

What oil are you using in the pepper beef? I find with soybean oil the smoke point is very very high heat so even on full power the gas stove takes a while to bring it up to smoke.

Tak, one excellent video per week please, that’s all I need, thanks!

He answers emails

I have heard you say that you have several woks. How do decide which wok to use?

You did not season your wok that’s why

I have struggled to find a good spatula for my wok. Things keep falling off the sides, or can't be scooped up, etc. I keep trying spatula after spatula wasted a lot of money. ;( The one you have has the perfect sides but I can't find one anywhere! ;(

Very informative!! Thank you for sharing. I just bought a SS wok. See if i can season it properly.

Do you have any favorite versions of them? Are there some pros and cons for different types of wok spatulas? Same for the wok ladles?

first

Thank you for the advice.👍

👍👏Such beautiful one wok dishes! Now I'm hungry. LOL Thank you for sharing your expertise with us.

Second!

How bout surf an turf one pot wok meal?

I'm sticking with this kind of rice cooker.

I dont eat for taste, i eat for nutrients..

豆瓣 makes it really good

Im glad it doesn’t have any animal product 🤢

You don’t believe in velveting the beef??

Hey Tak, where can I get your seasoning mix in the UK? I can't find it on Amazon

Fantastic! Thanks for the great recipe idea. For those of you that haven't tried Tak's seasoning, you are missing out. It is a really great blend. One of my favorites.

learn a lot from this channel and love watching ...Tak, if you are on youtube and are looking to grow your channel and viewership...you need to respond to questions on the comment section...that's what it's there for. putting another layer of work to construct an email is just not happening for 99% of viewers. why are you willing to respond to an email, but not a comment? that is not a smart use of your channel and i want you to succeed!

EXCELLENT.

I often will cook my chicken and onion first, remove them from the wok, then cook the Egg, then rice, frozen peas and carrots. I find that this allows me to crisp up the chicken a little more.

This man is the Eckhart Tolle of the stir fry world to me. I always feel enlightened and relaxed at the same time. Bravo!

That looks awesome. Thank you Tak

That's certainly the best fried rice I've ever seen.

Thats yummy I can taste that already tak great video thanks for sharing

Great recipe.😊

I already have my rice in the refrigerator. Tomorrow I was going to do a pork fried rice with left over pork tenderloin. I am going to use this method - I think it is a great idea!

I ordered the 14" cuisinart wok you recommend today and plan and cooking stuff using your videos and methods.

👏👍 I really like this way of cooking the chicken separately and then adding it on top of the rice! Thank you Tak. Beautiful pictures of the sky too.

Outstanding my good man!

Tysm for teaching us the way ❤

Would putting the noodles in the fridge for 48 hours make it so it's dry enough to not stick to the pan? or does it have to do with something else?

I appreciate the tips on heat management to keep it from burning and sticking. How much difference does the temperature of the noodles make whether added cold from the fridge or brought to room temp first or even warmed up in the microwave first?

The reason for seasoning a pan hundreds of yrs ago is to help cast iron to not rust. Good stainless will not rust.!! Great video !!

Until 2 weeks ago I had not used a wok in almost 40 years. I forgot how enjoyable it is to quickly make healthy food. Enjoy your retirement and keep these wonderful videos coming.

Mmm yum looks yummy delicious thanks for sharing