HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
To Mrs Pailin the best Thai Chef or someone else who knows about Woks- I was wondering about flat bottom vs round bottom. You use a flat bottom but I see at many Asian restaurants they use round bottom. Is there a big difference between the two or is the flat the better one to buy?
Hi Pailin, I’m from Australia I’m nearly 70 & I’ve had my carbon steel work for 40 years & that exact utensil, I love my wok I paid $15 Australian dollars with lid 😍😍 best cooking equipment I’ve ever invested in ….great video & I’m glad to know I did the best thing ever 🤣😂🤣😂
Also some people might be wondering about flat bottomed vs round bottomed woks. Round bottomed woks will not fit standard western stoves, so you would need a wok ring. While a round bottomed wok is definitely beneficial and conducts heat more evenly, you can certainly make delicious stir fries with a flat bottomed wok.
4:33 How you switch to a Thai accent when ur excited is cute.... besides that. Thank you! You have unraveled my mothers secret to a great wok that I've been trying to work out over a year!
I have searched for many months on how to select a good wok and what to have in mind when making a purchase. You did an excellent job explaining the different features. I can’t believe how you answered all my questions. Thank you. It is very much appreciated.
I have to say, Having just discovered your channel, I have enjoyed immensely your intelligent, well-educated presentations on topics that you obviously know well. But knowing is only the beginning of teaching. Being able to present the information in a way that is appealing to the viewer/listener/student is what makes the difference. I've watched a few of your videos so far and have learned something valuable from each of them. As for this one, I agree with you on every point; carbon steel, long main handle, extra handle, minimum 30cm diameter size, etc... My beloved wok fits all those parameters, but it 36cm across. But the one aspect of the wok that you didn't touch on is; round vs. flat bottom. Most western people's stoves can't safely handle a round-bottomed wok. But a stove/wok ring can be purchased easily. And many modern stoves have options that address this need. Please keep enjoying making your videos. Clearly, many people are enjoying them too. Have fun!
I have watched countless videos on woks, seasoning works, how to clean woks, types of woks... YOU are the first person I've seen that seems to know what they are talking about.
Carbon steel once again reveals its powerlevel. As some wise, wandering internet stranger said: "if you're going to talk the talk, you've got to wok the wok"
Good advice. You’ve covered all the basics and explained why a carbon steel wok is the only real choice. You also explained why a thin gauge wok is preferable to a cast iron wok.
OMG turns out my daughter loved me hers to season properly and I prepared your beef broccoli recipe last night. I found the wok very heavy and on the thick side. It didn't heat up as fast as I would have liked it to. This morning I'm watching this and I see it's the very same wok. Needless to say, since I love all your videos and since I tune in to your recipes first I found this very helpful.
I have a carbon steel wok which I purchased from the local military base and used for cooking fried rice in after learning to eat it in Thailand during the Vietnam War. It have been a great kitchen tool and I love it. I recently purchased more cast iron cookware since the non stick cookware was having to be replaced about every two years and I got tired of buying them.
I bought my first wok in the early 70's and still have it. I have other woks, but this one is my favorite. I was given a small cast iron wok that I use to hold car keys and change. LOL! Excellent video!
Great video. I have a cast iron wok and yes you can't change temp while cooking and it takes forever to heat up and is very heavy, but it's still a good option for electric stoves. When u put a bunch of cold food in it, it doesn't cool off rapidly.
I got my first wok around 25 years ago when they had infomercials advertising "Hand Hammered Woks" from China. It wasn't really expensive and came with all the items you will need for wok cooking. Yes it is carbon steel.
I have an induction wok and it is a beast!! Heats up very fast and gets extremely hot very quickly. The base has a round bottom as well as the wok. I recommend the whole setup if any of you want to get into stir from frying.
I bought Mandy's wok (carbon steel) at Souped Up Recipes. I've seasoned it and love it!!! It came with a nice spatula that contours the wok, and a nice tight fitting wooden lid.
I am so glad that I stumbled onto this site today. So far I have watched several videos and have learned a lot about Thai and other kinds of cooking. Pai is a great teacher, very humble and super funny. Mahalo nui loa from Manassas, Virginia.
I bought an awesome carbon steel wok from Walmart for twenty something dollars made by Imusa I seasoned it well and it’s been flawless . It’s gets lots of use my bf is a chef .
It also depends on your heat source. Electric stoves are likely better to use frying pan-type pans. Real woks (esp. rounded bottom ones) usually only work best on gas flame.
Yes, and if you have an electric stove and you can use a flat bottomed wok which is in between a frying pan and a traditional wok. You could also use a high sided skillet.
very informative. thanks for all the info. there's many wok out there and i've been wondering what are the effect of each wok. thanks for the tips. really helpful.
Michael Miguel Nice to know I'm not the only one. Lol! In 2014 I took my 5L slow cooker (crock pot) to Bolivia, South America, from Dubai. Hubby was so nervous but I just couldn't part with it. It's still not available locally as people are more used to pressure cookers. I just love going to sleep and waking up late on Sundays co's my ceramic black beauty has been at it all night.
Thank for a very good video. I used to do tons of wok cooking with a hand hammered wok in the 80's. I stopped cooking with joy for a decade but I have had a 13.7 inch carbon steel wok with lid and handle in my online shopping basket for a month now.........I think I will click the button even if I don't have space in my pantry yet.....I know it will bring joy to my cooking.
Carbon steel woks are tops but I've always thought there is a place for nonstick. For a quick dish like tomato egg stir fry I like just being able to quickly wash the nonstick with a little soap and water and clean up is done. It's also the secret to great pastas with the high sloped sides for stirring while keeping everything together.
Hi and she would definitely agree with you :) Pai uses them from time to time depending on need (ex. czcams.com/video/T6tYHmgVnrk/video.html), and a brass wok at times as well (ex. czcams.com/video/gNiKBg19ZIM/video.html). Cheers! Adam
Thank you for your video. It was excellent! Very informative and loved your presentation. I recently inherited a carbon steel wok from my late uncle and have used it a few times. With your excellent presentations I must use it more often. The only problem I have is that I have to use the wok and cook outdoors to prevent smoke and odors in my house. Thank you again for your videos.
I was station in U-Tapao Thailand in 1971, love the food and the people. A friend of mine got me eating Jasmine Rice back in the '90s and I still use it today.
*Beautiful wok. Beautiful cook !* There are now modern woks with ceramic coating. Those are good for the home. The steel wok is still best for the restaurant, because the ceramic coating can not be cooled by water, or else it cracks within one year. The steel wok is best for the restaurant, the ceramic coating is good for the slow cooking and not cleaning the wok after the cooking, because it needs time to cool, before washing.
Don't be mislead, modern ceramic coatings require the same precautions as Teflon. I've tried at least half a dozen different brands and they seem to require gentler treatment than Teflon. When new they do work amazingly well though. If you're the type that replaces their cookware every Christmas they would be great. And that's not a joke, I know a lot of people that do that.
I have absolutely no problems with my cast iron wok. My wife is Vietnamese thought it was going to be a bust also but 10 years on non-stick heats up fast retains the heat I'm a happy Wokker.
Hello from Ireland I love aisian food and have found a fantastic online shop with all the ingredients I need to cook for myself at very low price thank you for a very informative video now I know what wok I have to buy 😁
Your timing is great and almost perfect :) My "Hammered steel carbon wok" arrives tomorrow and It will need to be seasoned so I am headed to the next video. Thank You!
Also in favor of carbon steel vs. stainless steel: the thermal (heat) conductivity of stainless steel can be very much lower than carbon steel, as little as one quarter. (Stainless steel's conductivity varies a lot by the specific alloy; so buying a stainless steel wok involves a major element of mystery, to the cook's possible peril!) This of course not only makes it less responsive when cooking, but thin metal that has poor heat conductivity can be subject to easy spot overheating, warping, and burning of the metal when on a high flame. (Picture a thin stainless steel mixing bowl pressed into service as a wok: catastrophe!) Carbon Steel, max 0.5% Carbon 54 W/m K Carbon Steel, max 1.5% Carbon 36 W/m K Stainless Steel 12 - 45 W/m K One last thing, carbon steel is significantly harder than the common stainless steel alloys; I expect that all stainless steel woks need to be thicker; one more reason that they would tend not to provide the same cooking responsive on the flame as carbon steel! (The Calphalon stainless steel wok is actually a sandwich with aluminum in the middle, which speaks to the heat conductivity issue with stainless steel. That wok is expensive, however, and won't develop the seasoning of the carbon steel wok, as you indicated, and unless they designed it very carefully, would still have a different cooking responsiveness than thin carbon steel...) HTK Fan/Professional Engineer
I have a carbon steel and a stainless steel wok. Both 14" and incredibly useful. I like that stainless steel is great for acidic foods or dishes that involve a lot of liquid. The carbon steel is irreplaceable for Asian flavor of dishes, stir fry, and searing meat.
Costco Business. Sells 16’ carbon steel wok for $16. It’s a good starter wok. If you like it then move on to the more expensive stuff. I just have to say I have not had the need to “upgrade” so far. It’s a really awesome and versatile cooking vessel. It gets crazy hot really fast. I love deep frying and stir frying in it. It is also the best way to reheat Chinese take out food haha. There’s only one downside. It’s huuuge! I keep it in my oven most of the time. Oh also I have Parrots so carbon steel is another plus. No Teflon. What I’m looking for is a wok ring. I have a regular gas stove. Not an industrial wok stove.
Cool, and thanks for the info! I'd still try to find a flat-bottom wok myself as I think it works better on a regular gas stove (or god-forbid electric :)) given the structure, but otherwise wok rings should be cheap online? Cheers! Adam
Super helpful video! I find that Thai cuisine really shares a lot of similarities with Chinese cuisine. As a Chinese, I would say wok is the most indispensable utensil in Chinese kitchen, that's how our moms cook in the past. NOTHING can copy the charred flavor generated by a good wok. If you maintain a wok correctly, it will really last you FOREVER! I wouldn't say that teflon wok is a bad idea as that's easier for beginners; however, you can be a master in most of the Asian cuisines only when you have a good wok! Wok is the soul of most Asian cuisines I would say, at least for Chinese and Thai cuisine.
Hi Pai. Was contemplating for months on what wok tok buy. Lucky I saw your very informative video. Bonus tips for the spatula! I got both similar to yours. Thank you.😊
I was advised to just use a skillet when cooking because, like most of us, we are not cooking over stoves that are conducive to woks. The heat is pretty centralized at the bottom and does not wrap around the wok like more professional stoves.
You nailed every point on why a cast iron wok isn't ideal! I own one and you described perfectly my frustrations with it! Now to buy a carbon steel wok! Thank you!
Pai, thanks for your advice! One question, I just brought myself the carbon steel wok after watching your video and seasoned it like the other video..... Try to cook a sunny side up egg..... But it still a little bit sticky... I mean I still can't flip the egg without breaking the egg! Does it means more I cook with the wok and the more non-sticky the wok will be?
Before you season it use a superfine scouring powder like Bon Ami to polish it to a mirror finish, then season it. It will probably still require some use to build on the initial seasoning. Me, I just use a Teflon saute pan for stuff like eggs or steaks. Woks are for stir frying more than single servings.
Stainless steel is a lousy heat conductor. Some time I use it as an metal insulator in some limited application. If you keep you carbon steel wok well, it won't rust. That is the way I WOK!
I can tell you are quite an expert in cooking Asian dishes. That is so Awesome! I subscribed to your channel. I want to learn how to do what you do! Thank You for posting these videos fours to learn from.
FYI, Typhoon (the link you supplied on how to season) no longer sells carbon steel woks, which seemed rather odd to me. I went with the Joyce Chen from Amazon as you suggested.
I had both styles for a long time and I never liked the flat bottom. A few years ago I donated my flat bottom wok to a church thrift store and kept my round bottom one.
my dad told me most of the same things you said but he added to not get a smooth sided wok because of how the seasoning sets in the bottom more then the sides. he told me to get a grooved or (even better) hand hammered wok so the seasoning stays where it is supposed to be. im more just wondering if this is true or is it my dads personal opinion.
David Moore traditionally wok is used on an adobe stove which has a hole for the wok to sit in, so they are all round bottom. Flat woks are something new for electric or gas stoves which don’t have a hole for the wok to sit in
@@yc9086 Yes I was wondering about that design issue. Then I remembered working in a Chinese restaurant when I was younger and all the cook areas were deep holes so the gas would wrap up the sides slightly and.the work would sit securely into the cooking top.
Round bottom works the best, especially for truly traditional wok style cooking. Modern stoves pretty much require a flat bottom to be stable and efficient. With a gas stove you can use rings that go over the burner for the round bottom to set on. They work very well. I like woks but I'm an ex chef trained in the classical French style. I usually use a wok like a large sauté pan. And it works exceptionally well for that.
Although most people don't do it, you *can* season stainless steel cookware the same way you season carbon steel cookware, and it will be just as "non-stick" when you do.
Hi Pailin , I dont have gas in my home , which from what I have seen is a must , would your little gas cooker put out enough heat to use a wok , or would a larger ring burner type be better , I have limited room though , thanks for any advice .
Totally agree with Fuffy - it's amazing how much heat those portable butane burners put out - far more than the gas stove you see in the background there. ... and they're cheap :)
not to be THAT person but isnt that "black smokey stuff" carcinogenic?? just wondering cause i read somewhere that like black charred stuff is. i know EVERYTHING causes cancer in this day and age so what can u do honestly. but i was curious.
Peanut oil doesn't smoke until you hit 500f degrees. You can stir fry Satan at that temp. No burn/charcoal probs then, unless you are using a blow torch.
There are 2 types of iron wok, the casted and hammered thin. The casted iron wok is heavy, uneven thickness and heating is slow. The one I am using is yamada hammered iron wok. Thin, light and respond to heat very quickly. The best wok I have used so far but it's pretty expensive.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Thanks for the all info. ..
@Maria Hi . I found one similar at www.surlatable.com/home
what about "hand beaten" woks?
That brass wok like thing is a kadai I think
To Mrs Pailin the best Thai Chef or someone else who knows about Woks- I was wondering about flat bottom vs round bottom. You use a flat bottom but I see at many Asian restaurants they use round bottom. Is there a big difference between the two or is the flat the better one to buy?
Really simple instructions on how to use a teflon wok:
1) pick-up wok.
2) throw in trash.
Is it okay if I use it to crush some garlic or to tenderize some meat before I throw it?
M_Bergeron carbon steel wok
A
@@margaretng4008
yep 💕
Teflon coating is poisonous for birds.
What's bad for birds is also bad for humans, but in larger doses.
Ceramic coating is better. Much better.
@@funny-video-CZcams-channel
When it chips, it poison for humans also.
This is SUPER informative, interesting, and easy to comprehend. By far the best video on CZcams regarding this topic. ขอบคุณครับ!
Hi Pailin, I’m from Australia I’m nearly 70 & I’ve had my carbon steel work for 40 years & that exact utensil, I love my wok I paid $15 Australian dollars with lid 😍😍 best cooking equipment I’ve ever invested in ….great video & I’m glad to know I did the best thing ever 🤣😂🤣😂
Also some people might be wondering about flat bottomed vs round bottomed woks.
Round bottomed woks will not fit standard western stoves, so you would need a wok ring. While a round bottomed wok is definitely beneficial and conducts heat more evenly, you can certainly make delicious stir fries with a flat bottomed wok.
I like my woks like I like women. Round bottoms.
4:33 How you switch to a Thai accent when ur excited is cute.... besides that. Thank you! You have unraveled my mothers secret to a great wok that I've been trying to work out over a year!
I have searched for many months on how to select a good wok and what to have in mind when making a purchase. You did an excellent job explaining the different features. I can’t believe how you answered all my questions. Thank you. It is very much appreciated.
I have to say,
Having just discovered your channel, I have enjoyed immensely your intelligent, well-educated presentations on topics that you obviously know well. But knowing is only the beginning of teaching. Being able to present the information in a way that is appealing to the viewer/listener/student is what makes the difference.
I've watched a few of your videos so far and have learned something valuable from each of them.
As for this one, I agree with you on every point; carbon steel, long main handle, extra handle, minimum 30cm diameter size, etc...
My beloved wok fits all those parameters, but it 36cm across.
But the one aspect of the wok that you didn't touch on is; round vs. flat bottom.
Most western people's stoves can't safely handle a round-bottomed wok. But a stove/wok ring can be purchased easily. And many modern stoves have options that address this need.
Please keep enjoying making your videos. Clearly, many people are enjoying them too.
Have fun!
I have watched countless videos on woks, seasoning works, how to clean woks, types of woks... YOU are the first person I've seen that seems to know what they are talking about.
Carbon steel once again reveals its powerlevel. As some wise, wandering internet stranger said: "if you're going to talk the talk, you've got to wok the wok"
Good advice. You’ve covered all the basics and explained why a carbon steel wok is the only real choice. You also explained why a thin gauge wok is preferable to a cast iron wok.
OMG turns out my daughter loved me hers to season properly and I prepared your beef broccoli recipe last night. I found the wok very heavy and on the thick side. It didn't heat up as fast as I would have liked it to. This morning I'm watching this and I see it's the very same wok. Needless to say, since I love all your videos and since I tune in to your recipes first I found this very helpful.
So far, every video I have watched has been informative and your personality just bubbles off my monitor. Lucky Adam. 😁
I have a carbon steel wok which I purchased from the local military base and used for cooking fried rice in after learning to eat it in Thailand during the Vietnam War. It have been a great kitchen tool and I love it. I recently purchased more cast iron cookware since the non stick cookware was having to be replaced about every two years and I got tired of buying them.
I bought my first wok in the early 70's and still have it. I have other woks, but this one is my favorite. I was given a small cast iron wok that I use to hold car keys and change. LOL! Excellent video!
Straight forward, practical, helpful, entertaining, and much appreciated. Thank you, Pailin!
Great video. I have a cast iron wok and yes you can't change temp while cooking and it takes forever to heat up and is very heavy, but it's still a good option for electric stoves. When u put a bunch of cold food in it, it doesn't cool off rapidly.
Sounds like the problem is your stove.
@@BGraves some homes don't have gas service
I got my first wok around 25 years ago when they had infomercials advertising "Hand Hammered Woks" from China. It wasn't really expensive and came with all the items you will need for wok cooking. Yes it is carbon steel.
I have an induction wok and it is a beast!! Heats up very fast and gets extremely hot very quickly. The base has a round bottom as well as the wok. I recommend the whole setup if any of you want to get into stir from frying.
Can you post your setup? I'd like to use my induction burner too
@@jsdunaway it's nuwave induction wok. If you want to use your existing induction cooktop you could always get a flat bottom wok tho.
I bought Mandy's wok (carbon steel) at Souped Up Recipes. I've seasoned it and love it!!! It came with a nice spatula that contours the wok, and a nice tight fitting wooden lid.
I always enjoy hearing your voice when CZcams suggests one of your videos... you brighten my covid diminished day
very informative, even for an Asian who uses wok almost everyday like me, thanks^^
Woks are awsome for camping , power outages , emergency use every body should have a wok !
I am so glad that I stumbled onto this site today. So far I have watched several videos and have learned a lot about Thai and other kinds of cooking. Pai is a great teacher, very humble and super funny. Mahalo nui loa from Manassas, Virginia.
I bought an awesome carbon steel wok from Walmart for twenty something dollars made by Imusa I seasoned it well and it’s been flawless . It’s gets lots of use my bf is a chef .
'general wokking' is the best phrase I've ever heard in my life.
He was my commanding officer!!
That's funny - thanks for starting my morning off with a laugh :-)
He graduated the same year out of West Point Academy with General Tso. T
It also depends on your heat source. Electric stoves are likely better to use frying pan-type pans. Real woks (esp. rounded bottom ones) usually only work best on gas flame.
Yes, and if you have an electric stove and you can use a flat bottomed wok which is in between a frying pan and a traditional wok. You could also use a high sided skillet.
Love ur comparisons on different materials..its pros and cons.... Kudos
I use a carbon steel Peking pan for most of my cooking. It's kind of in between a large frying pan and a wok. Makes tossing food really easy...
very informative. thanks for all the info. there's many wok out there and i've been wondering what are the effect of each wok. thanks for the tips. really helpful.
Super informative video . I brought my steel 14" wok ,, in Wuhan, China (Hankou) for $6 usd ... ... its awesome!
Michael Miguel Nice to know I'm not the only one. Lol! In 2014 I took my 5L slow cooker (crock pot) to Bolivia, South America, from Dubai. Hubby was so nervous but I just couldn't part with it. It's still not available locally as people are more used to pressure cookers. I just love going to sleep and waking up late on Sundays co's my ceramic black beauty has been at it all night.
That explains the US Pandemic
What a pleasant and informative presentation. I just ordered my first WOK , now I will learn recipes. I am new subscriber.
I love to listen to this beautiful lady talk. Very knowledgeable in all she does.
Thank for a very good video. I used to do tons of wok cooking with a hand hammered wok in the 80's. I stopped cooking with joy for a decade but I have had a 13.7 inch carbon steel wok with lid and handle in my online shopping basket for a month now.........I think I will click the button even if I don't have space in my pantry yet.....I know it will bring joy to my cooking.
Carbon steel woks are tops but I've always thought there is a place for nonstick. For a quick dish like tomato egg stir fry I like just being able to quickly wash the nonstick with a little soap and water and clean up is done.
It's also the secret to great pastas with the high sloped sides for stirring while keeping everything together.
Hi and she would definitely agree with you :) Pai uses them from time to time depending on need (ex. czcams.com/video/T6tYHmgVnrk/video.html), and a brass wok at times as well (ex. czcams.com/video/gNiKBg19ZIM/video.html). Cheers! Adam
Yeah, but a carbon steel frying pan is also non-stick, and lasts forever, clean up is easy.
@@sarfaraz.hosseini True but it's not flat, and it's heavier - so again there's still a place for both. Cheers! Adam
Thank you for your video. It was excellent! Very informative and loved your presentation. I recently inherited a carbon steel wok from my late uncle and have used it a few times. With your excellent presentations I must use it more often. The only problem I have is that I have to use the wok and cook outdoors to prevent smoke and odors in my house. Thank you again for your videos.
I was station in U-Tapao Thailand in 1971, love the food and the people. A friend of mine got me eating Jasmine
Rice back in the '90s and I still use it today.
*Beautiful wok. Beautiful cook !*
There are now modern woks with ceramic coating. Those are good for the home.
The steel wok is still best for the restaurant, because the ceramic coating can not be cooled by water, or else it cracks within one year.
The steel wok is best for the restaurant, the ceramic coating is good for the slow cooking and not cleaning the wok after the cooking, because it needs time to cool, before washing.
Don't be mislead, modern ceramic coatings require the same precautions as Teflon. I've tried at least half a dozen different brands and they seem to require gentler treatment than Teflon. When new they do work amazingly well though. If you're the type that replaces their cookware every Christmas they would be great. And that's not a joke, I know a lot of people that do that.
I always love your videos, Pailin. Always professional, always a plethora of info.
Thanks!
I have absolutely no problems with my cast iron wok. My wife is Vietnamese thought it was going to be a bust also but 10 years on non-stick heats up fast retains the heat I'm a happy Wokker.
I used my cask iron pan same way she use WOK. I enjoy my ask iron pan I grew up with these cookwares.
Cooking is really an art and you do need proper tools to be good at it. Learned a lot from this video.👍
Thank you ... chef Pai for your explanations and advices !!!
Your info is phenomenal!
So knowledgeable and you explain all so well.
I think you should set up tours for Thailand 🇹🇭 I’d love to go!
The content in this video is impeccable.
Hello from Ireland I love aisian food and have found a fantastic online shop with all the ingredients I need to cook for myself at very low price thank you for a very informative video now I know what wok I have to buy 😁
Your timing is great and almost perfect :) My "Hammered steel carbon wok" arrives tomorrow and It will need to be seasoned so I am headed to the next video. Thank You!
I wasn't planning on watching the whole video when I started it, but it's 8 minutes later and here we are.
Also in favor of carbon steel vs. stainless steel: the thermal (heat) conductivity of stainless steel can be very much lower than carbon steel, as little as one quarter. (Stainless steel's conductivity varies a lot by the specific alloy; so buying a stainless steel wok involves a major element of mystery, to the cook's possible peril!) This of course not only makes it less responsive when cooking, but thin metal that has poor heat conductivity can be subject to easy spot overheating, warping, and burning of the metal when on a high flame. (Picture a thin stainless steel mixing bowl pressed into service as a wok: catastrophe!)
Carbon Steel, max 0.5% Carbon 54 W/m K
Carbon Steel, max 1.5% Carbon 36 W/m K
Stainless Steel 12 - 45 W/m K
One last thing, carbon steel is significantly harder than the common stainless steel alloys; I expect that all stainless steel woks need to be thicker; one more reason that they would tend not to provide the same cooking responsive on the flame as carbon steel!
(The Calphalon stainless steel wok is actually a sandwich with aluminum in the middle, which speaks to the heat conductivity issue with stainless steel. That wok is expensive, however, and won't develop the seasoning of the carbon steel wok, as you indicated, and unless they designed it very carefully, would still have a different cooking responsiveness than thin carbon steel...)
HTK Fan/Professional Engineer
Wow! Thank you James!
I have a carbon steel and a stainless steel wok. Both 14" and incredibly useful. I like that stainless steel is great for acidic foods or dishes that involve a lot of liquid. The carbon steel is irreplaceable for Asian flavor of dishes, stir fry, and searing meat.
i love my carbon wok i just one from a you tube celb ty for the helpful tips much appreciated love your recipes use them all the time
Points taken. Thank you for sharing your experiences.
A clear-headed assessment. Good stuff.
Great video! Tomorrow I'm going to my local Chinatown to get a wok and throwing my teflon one in the trash.
Went with carbon steel WOK, thanks for your advice :-) Food tastes fantastic :-)
I am looking to purchase my first wok, and this was just what I needed to figure out which one to buy. Thank you so much!
Costco Business. Sells 16’ carbon steel wok for $16. It’s a good starter wok. If you like it then move on to the more expensive stuff. I just have to say I have not had the need to “upgrade” so far. It’s a really awesome and versatile cooking vessel. It gets crazy hot really fast. I love deep frying and stir frying in it. It is also the best way to reheat Chinese take out food haha. There’s only one downside. It’s huuuge! I keep it in my oven most of the time.
Oh also I have Parrots so carbon steel is another plus. No Teflon. What I’m looking for is a wok ring. I have a regular gas stove. Not an industrial wok stove.
Cool, and thanks for the info! I'd still try to find a flat-bottom wok myself as I think it works better on a regular gas stove (or god-forbid electric :)) given the structure, but otherwise wok rings should be cheap online? Cheers! Adam
Pai, you wok my world! 😋
*groans* hahaha
😂
Haha im gonna use that 1
".....see what I did there?"😄🙂🙏❤️
Thank you Pai, 10 min after your video I ordered my wok in Amazon......
hi. can you give a link to the wok you bought? How do you like wok at work, like it?
Super helpful video! I find that Thai cuisine really shares a lot of similarities with Chinese cuisine. As a Chinese, I would say wok is the most indispensable utensil in Chinese kitchen, that's how our moms cook in the past. NOTHING can copy the charred flavor generated by a good wok. If you maintain a wok correctly, it will really last you FOREVER! I wouldn't say that teflon wok is a bad idea as that's easier for beginners; however, you can be a master in most of the Asian cuisines only when you have a good wok! Wok is the soul of most Asian cuisines I would say, at least for Chinese and Thai cuisine.
Hi Pai. Was contemplating for months on what wok tok buy. Lucky I saw your very informative video. Bonus tips for the spatula! I got both similar to yours. Thank you.😊
I was advised to just use a skillet when cooking because, like most of us, we are not cooking over stoves that are conducive to woks. The heat is pretty centralized at the bottom and does not wrap around the wok like more professional stoves.
tonkatoytruck I’m surprised to hear that, here in Australia basically every gas stove has a large Wok burner. It’s just standard fair here.
MaZEEZaM god Australia sounds awesome. I need to “wok” with my electric stove sadly
I hope your not talking about the US because depending on where you live gas stoves are very common.
@@ekl7804 I think you miss understood. There is literally a burner on gas stoves that is specifically for woks.
I really appreciate your straightforward advice and especially getting reasons for why you suggest what you do. Thank you so much.
Be sure your wok is small enough to fit in your sink. I totally didn't learn that lesson the hard way.
You nailed every point on why a cast iron wok isn't ideal! I own one and you described perfectly my frustrations with it! Now to buy a carbon steel wok! Thank you!
Pai, thanks for your advice! One question, I just brought myself the carbon steel wok after watching your video and seasoned it like the other video..... Try to cook a sunny side up egg..... But it still a little bit sticky... I mean I still can't flip the egg without breaking the egg! Does it means more I cook with the wok and the more non-sticky the wok will be?
Before you season it use a superfine scouring powder like Bon Ami to polish it to a mirror finish, then season it. It will probably still require some use to build on the initial seasoning. Me, I just use a Teflon saute pan for stuff like eggs or steaks. Woks are for stir frying more than single servings.
Excellent demonstration, loads of spot on advice, could not wish for better video one to one guidance !
Malaysian and I love this!!!!!!
Stainless steel is a lousy heat conductor. Some time I use it as an metal insulator in some limited application. If you keep you carbon steel wok well, it won't rust. That is the way I WOK!
You wok my world! Maybe we can go for a wok if it is a nice day?
Just don’t get woked on.
G Johnson: I don’t blame you. She has a hot Thai kitchen. )
You’re a real piece of wok aren’t you?
I can tell you are quite an expert in cooking Asian dishes. That is so Awesome! I subscribed to your channel. I want to learn how to do what you do! Thank You for posting these videos fours to learn from.
One thing not addressed is flat or round bottom? What are your thoughts on each?
Round only if you have gas burner :)
FYI, Typhoon (the link you supplied on how to season) no longer sells carbon steel woks, which seemed rather odd to me. I went with the Joyce Chen from Amazon as you suggested.
It's hard to compete with the new high quality ceramic woks. They don't require unhealthy frying oil like the cheap carbon steel woks.
Carbon Steel + Frying Oil = Flavortown!
I had both styles for a long time and I never liked the flat bottom. A few years ago I donated my flat bottom wok to a church thrift store and kept my round bottom one.
Looking to buy a wok and I wasn't going to listen to anyone who wasn't Asian 🤣. Definitely going to get my new wok with your recommendation
my dad told me most of the same things you said but he added to not get a smooth sided wok because of how the seasoning sets in the bottom more then the sides. he told me to get a grooved or (even better) hand hammered wok so the seasoning stays where it is supposed to be. im more just wondering if this is true or is it my dads personal opinion.
Shouldn't really matter, you shouldn't put enough oil that it pools down the bottom when you're seasoning
Thin layer only
Thank you very much. Well produced and easy to listen to video. Great job.
I really think you missed out by not saying "Let me wok you through it" :-)
naaaah, JK, love your videos!
Perfect video! Appreciate your explanation on WOK!!
Need an outdoor kitchen like in Thailand. It's very messy and messy cook with wok inside.
She is exactly right about the ceramic losing its nonstick. I am at the point I am going to buy a carbon steel. Glad I watched this video.
where in vancouver chinatown x), I live in Vanouver too and I've been looking to buy a new one for a while now. thanks in advance :)
looking to buy one too in VAN!
This was the exact question on my mind for a few weeks now! Thank you for answering it Pai. Now time to hunt down the best Wok
Your recommended wok Amazon doesn’t seem to carry any more. Do you have a runner up? Thanks!
Adam here and you're right - thanks for letting us know - will check in with Pailin and get back to you :)
I got my wok from www.wokshop.com/ and I have loved using it for the past two years.
Any update?
Superb explanation and information.
Wok this way!
If I could wok that way I wouldn't need a frying pan
Wok the dog! NO!!!!! STOP.. DON"T WOK THE DOG@!!@@@!. I'm sorry.
Debanjan Chakraborty what the wok
Pai, you are not only very informative, but you're GORGEOUS too!!!!!!! :)
why im i hearing "hey babe, take a wok on the wild side" in my head while watching this?
Carbon steel wok it is. I’m buying one right now. Thank you for a very detailed information. You’re the best.
Which store in Vancouver did you purchase your wok from?
Ming Wo.
Bought the wok you suggested and seasoned it as you recommended... what a wonderful wok... absolutely non stick...thanks for the advice!
One big missing advice: flat bottom, round bottom...
I would say flat bottom for electric element, round bottom for gas, although Pailin's wok is 'flat' bottom, so maybe that's the best?
Round bottom for flame and flat bottom for electric.
David Moore traditionally wok is used on an adobe stove which has a hole for the wok to sit in, so they are all round bottom. Flat woks are something new for electric or gas stoves which don’t have a hole for the wok to sit in
@@yc9086 Yes I was wondering about that design issue. Then I remembered working in a Chinese restaurant when I was younger and all the cook areas were deep holes so the gas would wrap up the sides slightly and.the work would sit securely into the cooking top.
Round bottom works the best, especially for truly traditional wok style cooking. Modern stoves pretty much require a flat bottom to be stable and efficient. With a gas stove you can use rings that go over the burner for the round bottom to set on. They work very well. I like woks but I'm an ex chef trained in the classical French style. I usually use a wok like a large sauté pan. And it works exceptionally well for that.
Great video. I'm looking for #2 video.
Also I bought a round bottom csteel and wok ring because I have electric stove top
So carbon steel won the wok-off. )
She hit a wok-off home run! ;)
Yes, the other woks got woked on.
Although most people don't do it, you *can* season stainless steel cookware the same way you season carbon steel cookware, and it will be just as "non-stick" when you do.
Hi Pailin , I dont have gas in my home , which from what I have seen is a must , would your little gas cooker put out enough heat to use a wok , or would a larger ring burner type be better , I have limited room though , thanks for any advice .
I have a portable gas burner, and they're fabulous. Iwatani makes a 15,000 BTU unit that's perfect. It's about $80 and very well made.
Totally agree with Fuffy - it's amazing how much heat those portable butane burners put out - far more than the gas stove you see in the background there. ... and they're cheap :)
I like a carbon steel flat bottom cantonese wok these work well for electric burners in small kitchens. I seasoned mine in the oven.
A true asian doesnt keep a pan at home, only 3 things: a wok, a pot and a steamer. 😂
and a portable gas burner...
A true asian doesn't need a steamer at all. I use my wok instead :)
Pan is good for frying up some bacon, egg, toasting bread, etc.
Rice cooker?
I ordered Mandie's from souped up recipes. Cant wait to use it.
not to be THAT person but isnt that "black smokey stuff" carcinogenic?? just wondering cause i read somewhere that like black charred stuff is. i know EVERYTHING causes cancer in this day and age so what can u do honestly. but i was curious.
same thought
Peanut oil doesn't smoke until you hit 500f degrees. You can stir fry Satan at that temp. No burn/charcoal probs then, unless you are using a blow torch.
Sawadee 👳 first job ever was in a Thai restaurant. And that's when I fell in love with woks and cleavers.
You're gorgeous!
There are 2 types of iron wok, the casted and hammered thin. The casted iron wok is heavy, uneven thickness and heating is slow. The one I am using is yamada hammered iron wok. Thin, light and respond to heat very quickly. The best wok I have used so far but it's pretty expensive.