This is may be a stupid question but how well does the portable butane stove hold up to vigorous stirring, etc? It's my understanding that proper stir-frying can get pretty physical, plus classic omelettes require lots of back-and-forth of the pan (mine is aluminum and weighs a ton), too. I hate my electric range and seriously considering your portable-on-the-stovetop suggestion but am afraid of tipping.
@HotVoodooWitch You're so right about electric stoves being terrible for stir frying. Your aluminium pan is not the best material for stir frying, sticks and requires a lot of oil. It must have another base because aluminium is very light. My stove is sturdy with plastic feet so doesn't scratch the glass surface. Even if you got my gas stove, your pan will not give you good results! Need BOTH.
@Darthbelal That's a good idea except I've NEVER seen a lightweight, thin walled cast iron wok in a garage sale. Big heavy ones or skillets, it's very rare to find it in the USA or even in Asia any more. If you do find one, since it's been used, you won't need to season it. Be careful that it's not a mixed metal made to look dark black but is just cheap thin steel. Not all woks are equal.
@1982FMJ My 14" wok does not require such high flames as a restaurant with huge woks. We are talking homestyle cooking. The stove I use is 12,000 & puts out serious heat, I have to turn it down.
@dadrummer666 Apologies, never saw this comment. A round bottom cast iron wok does not have enough contact surface with a flat glass stove. That's why I suggest a portable gas stove, you need not just high heat but instantaneous CONTROL of your heat. Gas stove can sit on TOP of your glass flat electric stove, has rubber feet so will not scratch your glass surface. Everyone who has this setup now understand why they were never successful with wok cooking!
@steven0richardsen A ring makes your wok further from the heat. If you have electric, this would mean you have NO CONTACT SURFACE with your wok. That's why I suggest using a portable butane gas stove and everyone who has this setup now understand why they were never successful with stir frying in a wok!
Very good video, but how come it is so important to preserve the seasoned metal on the bottom since food never touches the bottom? Also, is there any advantage to the butane burner? I prefer just putting a wok ring over an electric element.
@ArcaneInquisitor Sorry with delay responding! Seasoning bottom gives your wok overall 'protection' to prevent rust and discoloring. BIG DIFFERENCE using gas vs electric. You need high heat AND instantaneous CONTROL. A ring makes your wok further away from your heat. I set my gas burner on top of my electric element, see video, works perfectly. People who've used electric and convert to gas LOVE this setup and now realize why they never succeeded in wok cooking!
Are woks that rust made completely of cast iron or do the Chinese sometimes mix metals? I was told by my Chinese doctor to buy a cast iron wok & not to be too thorough when cleaning out the rust as he says it will be good for me. But I bought my wok second-hand and am not sure if it's completely cast-iron as it's not very heavy.
@GanjaStuPipesUp Apologies for delay responding. Difficult to tell if your wok is totally cast iron, lots of fakes out there. Well, it's iron that's good for you which is imparted when you cook in it. My lightwalled cast iron wok is only 3 lbs. If you know an artist/steel worker, maybe they can check for you? Good luck.
This should take the fear of failure out of owning a Wok! It is also usable for all your cast iron utensils. And if you don't use your wok very often then shame on you! It makes great scrambled eggs, chesee sandwitches, bacon, fried fish, beef stroganoff even! It isn't just for stir fry! I love my wok!
I have used both and am stuck now with an electric one. I use the portable butane stove for anything not a soup or stew. There is no comparison to the heat quality of flames! No it is definately NOT your cooking skills! The small butane stoves are inexpensive and I would not be without them. For refills. look on amazon for cases. Very afordable and they last a long time! Hope this helped!
Hope you leave your butane stove out at all times so it's convenient. Well, the right technique is also important. Thnx for suggestions where to get refills. If you live where there's a Chinatown, it's cheapest to buy there since amazon charges crazy shipping costs I heard.
I have a cardon steel wok that I just seasoned, washed it (no soap), dried it well,... couple of days later when I wanted to use it, I noticed that the inside had spots of rust, so I rinsed it off and cooked with the wok, but then when I cleaned it and placed it on top of the stove, couple of hours later, rust started to appear again.. am I doing someting wrong? advise please.
@risquecat Seansoning carbon steel or cast iron isn't just cleaning it without soap and drying it thoroughly. You also need to coat it with oil and "burn" it into the wok.
@GhostPirate6 Woks from China come with factory oil that require scrubbing out prior to seasoning. It's quite smelly, we wear masks and makes your backsplash black. There is so much confusion with 'seasoning' even with so called experts. That's why I decided to 'season' my woks prior to shipping out so folks can have fun right away instead of dreading the chore of 'seasoning'. When people don't have success at their first attempt, they give up. People 'thank' me for doing it!
It's a combo of skills, fire and material of your wok/pan!
It sounds like you're using a non-stick, it's the most COMMON complaint I hear - watery, soupy veggies. Meat never browns. Warning: Dupont warns NOT to use above medium heat cause it releases toxic fumes plus the plastic can melt. Not good. My website explains in full detail: click on Shopping - wok set and stir fry stove to understand where you're going wrong. That's why I put this Kit together to remove ALL the mistakes.
Glad you're enjoying your wok. Many who've had carbon steel woks but converted to cast iron woks tell me they really notice texture and flavor is much better!
Take a look at some of my other videos for stir fry ideas incl. Pineapple Stir Fried Rice. Enjoy...
I've seen some thin cast iron woks in Chinese stores that have an enamel coating on the exterior of the wok. Have you used them? I did some searching and heard that they are not as fragile as other thin cast iron woks. And they eliminate seasoning the outside of the wok.
I have used woks with enamel exterior but they are flat bottom. These are much heavier plus difficult to "season" due to plastic handles! We bake our woks first so it "seasons" inside and out, no problem there. Then we "season" stovetop. Lot of work but worth it. We like what I have - lightweight, round, 2 handles - PERFECT!
these wok can actully last a LONG time i got 1 in my kitchen that uses higher flames like in them chinese restrant, this wok is proberly as old as me or older around a good 20 years or more, i donno if we ever did the seasonin thing but yh
I've used cast iron cooking gear for many years. A trick I learned is to paint the bottom of the pans and woks with high temp black paint. It keeps the iron from rusting, and helps absorb infrared. The pain is good up to about 2100f temp, so it will stay fine even with butane flame style cooking.
Thanks for tip, what is name of the paint? We "season" twice. We bake the complete wok, inside and bottom, so should not rust. Then season stovetop the inside so it's ready to use right away.
Apologies for delay in responding. You don't need a butane gas stove if you already have a gas stove. But use the smaller burner so you have more heat focused at the center of your wok instead of a bigger flame from a bigger burner. "Notes on Heat Source" on my website explains in detail.
I loved the video. I haven't found more thorough information anywhere else.
My cast iron wok has been out of use for the past 4 years because I never could seem to get it out. I'm tempted to scrub down the entire thing and completely re-season it.
I was wondering what kind of detergent can I use to remove rust from it efficiently.
hey. im just giving a sugestion. for people who get new woks. i work in a kitchen and when we get woks and cast iron pans we just throw them in the deep frier. so that may be easier.
Interesting, never heard of this method, very funny way of doing it. Problems is, us mere mortals who cook at home don't have fryers big enough to accommodate a whole wok but thanks for suggestion and dropping in to watch the video.
Hi there, very odd, I know I responded to you right away but don't see the post here, apologies. Great to hear you're interested in getting my Kit! I miss you Brits, esp. sense of humor (dry & sarcastic), I lived there for 17 years prior to States. That's beauty of my Kit, you don't have to be a chef, short learning curve and uses your intuition and creativity. Need your postal code to figure shipping.
Very important to have a good one. Have you "seasoned" it yet? I cannot agree with people who say "seasoning" is easy. It is, but requires nearly 1/2 a day and good ventilation and patience. That's why I "preseason" my cast iron woks so people jump right into having fun cooking. Otherwise people get put off and never get started with wok cooking.
Oh my, must have got buried in my emails, apologies for not responding! Thanks for comments about videos. Do you know what material your wok is made of? Hope you "seasoned" correctly which prepares your wok. If you use my "Wok Star, easy style", recipe-free approach to cooking, dinners can be simple, easy and tasty with little cleanup. It's all about doing things right from the start.
Well I like that soft texture i get in restaurants and I found out that with some help of ricewine, corn starch, soy sauce and sesame oil. That's at least what a chinese chef told me he used to do, and he don't even "velvet" the meat as he thought it's unhealthy for the body with too much oil.
Yes, more than efficient, in fact, have to turn it down often. I've upgraded from 7,000 btu you see in video to 10,000 btu stove. The portability of stove and wok is very convenient. Some call it their traveling kitchen.
my trick is using vegetable oil. Wait til smoking point, cook the beef in tiny amounts at the time. It makes the beef succulent and tender. I use maybe a table spoon of oil.
I also suggest to marinate the beef over night. Much more flavor. Forget about restaurant style mystery meat:P.
Apologies for not responding earlier. Think you have it down. I don't think it's necessary to marinate o/night, I find it tends to make it goopy. Tasty when you marinate just prior to stir fry.
Sorry with late response. Most restaurants deep fry to get dishes out faster and you don't know what they are putting into your food. Homestyle vs restaurant allows you to be in control of your ingredients and exactly how you like them. Cast iron DEFINITELY can withstand high heat with no hot spots, gives even distribution. See my website under Wok Set for more details.
Thanks for viewing and comment. When I give classes, students howl with laughter when Ralph tells stories about his first wok experiences. Just shows anyone can be Wok Star with right tools and techniques.
You can't avoid wok smoking and depends on what you cook and we call it "wok hei". I suggest turning down heat once your food cooks down. When flame goes outside the range of your food in your wok, that's when it smokes.
We do season in oven first to give an overall seasoning. By doing it stovetop, it gives the inside of your wok its "virgin" stir fry. When people purchase my wok, it's all ready to use. This tedious task is the obstacle to people starting. Many confess of unseasoned woks which have never been used, hence why I do it for them so Wok Stars can focus on creating and not be bothered with obstacles.
hehe. Itubeutude: ITs highly recommended using peanut oil for high heats, but Personally I have allergies of peanuts. I would also recommend using Canola oil or any vegetable oils. If I were you i would refrain from using Olive oil or sesame oil as it doesn't handle the high heat thats supposed to be used for wok food or high heat stir frying.
I prefer 10,000 btu because it gives you just a bit more power if you need it. The stove I carry is more for commercial use and has a sturdier stainless steel casing, so it's durable and easy to clean. I've just revamped the stove details on my site, take a look.
Fro my own experiences I dislike carbon steel. Simply because that its so much more work h andling and taking care of a carbon steel. Once my pay check comes i am going to purchase some stuff from Eleanor. I use electric stove now and it doesnt give the same result. In other hands.
I think eleanor is a great rolemodel one how we should eat. Good chinese food is not about MSG, oil oil and oil and even more oil + deep frying constantly.
Thanks for your feedback. Sorry with delay in responding. My sentiments exactly about carbon steel.
Most people do not realize Chinese restaurant food outside of Asia is not what Chinese people eat at home. I explain a lot more on my website about Health and Diets.
the idea is to patinate the steel as that would stop rust from forming.have this cast iron work for at least 10yr and do not remember ever washing the bottom.There are many wannabe woks that looks alike are not what it should be. No offense but blackening it by burning seems like a shortcut akin to applying soot of a candle to it. the oxide color of the wok is formed with the yellow brown blue color n oil just carbonize it to form the black color but thats of course to each their own
It's more about the shape of the wok that makes it an adjustable size pan. You can cook from 1 - 6 people and how many dishes you cook. You are not making one big dish for 6 to dine on.
That's restaurant cooking that has btu of 40,000 & up with huge woks. A lot of deep frying and a lot of oil. At home, we use only a 15" wok, my students and I cook on this stove daily and we love it. We live in Florida so great for hurricane and power outages. You can read more on my site under stoves. Do you cook in a wok?
Yeah! I cook from a wok. I used to cook in my dads restaurant, and have a stainless steel wok at home, and a teflon coated wok too. I m chinese scottish by the way.
Sorry but I have to say such a small flame does give enough heat for cooking in. All the heat is contcentrated at the base, and not the sides
I made point in earlier post, 15" wok is perfect with concentration of heat at base & enough to go up the sides with 10,000 btu stove. Residential stoves are only 12,000-14,000 btus. Most are intimidated by high heat and leaping flames. I advise commercial stove owners to use a smaller burner. Many chefs are surprised I can turn out a delicious stir-fry in my class.
also, I don't have a flame stove. I have an electric stove, and I bought a carbon steel flat bottom. I'm seeming to have trouble seasoning the wok with the electric stove. Any advice?
I heard a wok with good seasoning should be able to cook an omelette without any oil, but whenever I cook something like fried rice, the rice always sticks to the bottom. Does stir frying in the inaugural fry actually make a decent coat?
Need a little oil to fry omelette. As Ralph says, if you wait, the omelette will come away from the wok, same thing with rice. Tip is to use day old rice, so it's not so wet & sticky. If they clump, add a drop of water to rice to break it up. Let me know if this works better, good luck.
Flat bottomed woks are more similar to deep frying pans. They don't have a hot spot like the round bottom woks do. Carbon Steel woks are recommended with most chinsese chefs. Cast iron woks are more bittle if mishandled or dropped.
Sorry, I cannot agree with using flat bottom woks! They use a LOT more oil and breaks your stir-fry motion. It is the MATERIAL not shape that gives hot spots. I have experience using carbon steel and do not find it gives food texture and flavor like cast iron.
I don't like flat bottomed woks either. Didn't really like it that my mom bought one. I liked the old one better with the round bottom. I'm also chinese and I haven't seen any of my relatives use cast iron woks yet.
My mother tells me you cannot find cast iron in Hong Kong stores. People think newer materials are better but I disagree. Mine is only about three pounds, so light and easy to handle and maintain. I saw someone post you are very knowledgeable about cookware. Are you a chef or work in a cookware store?
No. I just know a few stuff about cookware. I have always had some interest of cookware. My opinion is that I find carbon steel better than cast iron because all of my aunts use carbon steel. Later in the future I may buy a cast iron wok to see if there is a taste difference in the food.
Many who have used carbon steel or other types of wok are amazed when they taste food from my cast iron wok in my cooking classes. It's night and day. Take a look at my website and Wikipedia promoting the benefits of cast iron.
I've read wikipedia before and cooks are still battling out on which metal is better. They still haven't made a choice. After I noticed that my aunt who had a cast iron wok, I've tasted her foods and compared them with my mother's and my mother's food still tasted better and she uses carbon steel, especially when my mother used to cook with the old wok. The new wok may or may not be carbon steel. Have you seen the commercials on the chinese channel selling something called the 5 layered wok?
You can dry wok over heat but tends to make wok dry, so wiping dry is best. Always heat till it just smokes before adding your oil. Feel free to ask me any other questions. Cast-iron is best. Electric & non-stick woks cannot give out enough heat & results in soupy stir-frys. Manufacturers warn against using non-stick on high heat, it melts the material and makes it peel.
Thanks for subscribing to my videos, check my other video, HO WOK MEI (good wok flavor)on this site.
Thanks for your comment. The most important component to successful wok cooking is HIGH HEAT, you cannot use non-stick on high heat. My students use my cast-iron wok as a universal pan to cook nearly everything, not just stir-fry and LOVE IT. See my other video "Care & Feeding of your wok" & check my website for more details.
Admittedly, you didn't ask... however, are you aware that teflon non-stick cookware emits poisonous gases at high temperatures? Apparently, enough to kill a bird in an unventilated apartment if the pan gets hot enough.
As soon as I read Dupont's statement--wherein they tried to downplay the danger but admitted to the gases--I threw away my non-stick cookware.
I'd imagine that a non-stick wok would be worst of all, since they are used at such high temps.
First, I hope you realize I am using a cast iron wok and NOT a non-stick wok. Second, can you clarify what question I didn't ask? Third, I appreciate you pointing out about the hazards of using non-stick and TOTALLY agree with you. If you read the comments above and below your comment, you will see I am CONSTANTLY warning folks NOT to use non-stick in green living forums and on my website! That's why I am AMAZED many celebrity chefs sell their own brands of non-stick pans and woks!!!
I was responding to a 2 year old comment from saberj2x. If you view all comments, you can see it nested that way. I didn't presume to preach to YOU about woks, lol.
This is may be a stupid question but how well does the portable butane stove hold up to vigorous stirring, etc? It's my understanding that proper stir-frying can get pretty physical, plus classic omelettes require lots of back-and-forth of the pan (mine is aluminum and weighs a ton), too. I hate my electric range and seriously considering your portable-on-the-stovetop suggestion but am afraid of tipping.
HotVoodooWitch 1 month ago
@HotVoodooWitch You're so right about electric stoves being terrible for stir frying. Your aluminium pan is not the best material for stir frying, sticks and requires a lot of oil. It must have another base because aluminium is very light. My stove is sturdy with plastic feet so doesn't scratch the glass surface. Even if you got my gas stove, your pan will not give you good results! Need BOTH.
eleanorhoh 1 month ago
@eleanorhoh Thanks for responding! So this range won't tip if I have to move a pan (including a wok) back and forth on it?
My aluminum pan is only for omelettes (not stir-frying) and is EXTREMELY thick and heavy and very well seasoned. I'll get a wok for stir-frying. :)
HotVoodooWitch 1 month ago
@HotVoodooWitch No, I've been using this gas stove for over 12 years and it's never tipped. It's a sturdy, commercial one which most restaurants use!
eleanorhoh 1 month ago
Thankyou for your reply, I have a seasoned wok and it works great. I will definately buy a portable gas ring now so I may cook where ever i like!!
steven0richardsen 2 months ago
@steven0richardsen You mean portable gas stove I hope. You'll so enjoy the ease and control using a gas stove.
eleanorhoh 2 months ago
@Darthbelal That's a good idea except I've NEVER seen a lightweight, thin walled cast iron wok in a garage sale. Big heavy ones or skillets, it's very rare to find it in the USA or even in Asia any more. If you do find one, since it's been used, you won't need to season it. Be careful that it's not a mixed metal made to look dark black but is just cheap thin steel. Not all woks are equal.
eleanorhoh 2 months ago
@1982FMJ My 14" wok does not require such high flames as a restaurant with huge woks. We are talking homestyle cooking. The stove I use is 12,000 & puts out serious heat, I have to turn it down.
eleanorhoh 2 months ago
do you have to use a gas stove can it be use in glass top stove please help thanx
dadrummer666 1 year ago
@dadrummer666 Apologies, never saw this comment. A round bottom cast iron wok does not have enough contact surface with a flat glass stove. That's why I suggest a portable gas stove, you need not just high heat but instantaneous CONTROL of your heat. Gas stove can sit on TOP of your glass flat electric stove, has rubber feet so will not scratch your glass surface. Everyone who has this setup now understand why they were never successful with wok cooking!
eleanorhoh 2 months ago
that was cool, i would not mind one of them burners. why didn't you just use the stove ring on your hob?
steven0richardsen 1 year ago
@steven0richardsen A ring makes your wok further from the heat. If you have electric, this would mean you have NO CONTACT SURFACE with your wok. That's why I suggest using a portable butane gas stove and everyone who has this setup now understand why they were never successful with stir frying in a wok!
eleanorhoh 2 months ago
I laughed and laughed. Great video. I enjoyed.
inappropriategiggle 1 year ago
Very good video, but how come it is so important to preserve the seasoned metal on the bottom since food never touches the bottom? Also, is there any advantage to the butane burner? I prefer just putting a wok ring over an electric element.
ArcaneInquisitor 1 year ago
@ArcaneInquisitor Sorry with delay responding! Seasoning bottom gives your wok overall 'protection' to prevent rust and discoloring. BIG DIFFERENCE using gas vs electric. You need high heat AND instantaneous CONTROL. A ring makes your wok further away from your heat. I set my gas burner on top of my electric element, see video, works perfectly. People who've used electric and convert to gas LOVE this setup and now realize why they never succeeded in wok cooking!
eleanorhoh 11 months ago
Hey, that propane burner. What was the brand and how many BTUs???
boobtuber06 1 year ago
Are woks that rust made completely of cast iron or do the Chinese sometimes mix metals? I was told by my Chinese doctor to buy a cast iron wok & not to be too thorough when cleaning out the rust as he says it will be good for me. But I bought my wok second-hand and am not sure if it's completely cast-iron as it's not very heavy.
GanjaStuPipesUp 1 year ago
@GanjaStuPipesUp Apologies for delay responding. Difficult to tell if your wok is totally cast iron, lots of fakes out there. Well, it's iron that's good for you which is imparted when you cook in it. My lightwalled cast iron wok is only 3 lbs. If you know an artist/steel worker, maybe they can check for you? Good luck.
eleanorhoh 1 year ago
This should take the fear of failure out of owning a Wok! It is also usable for all your cast iron utensils. And if you don't use your wok very often then shame on you! It makes great scrambled eggs, chesee sandwitches, bacon, fried fish, beef stroganoff even! It isn't just for stir fry! I love my wok!
bemorehavemore 1 year ago
I have used both and am stuck now with an electric one. I use the portable butane stove for anything not a soup or stew. There is no comparison to the heat quality of flames! No it is definately NOT your cooking skills! The small butane stoves are inexpensive and I would not be without them. For refills. look on amazon for cases. Very afordable and they last a long time! Hope this helped!
bemorehavemore 1 year ago
Hope you leave your butane stove out at all times so it's convenient. Well, the right technique is also important. Thnx for suggestions where to get refills. If you live where there's a Chinatown, it's cheapest to buy there since amazon charges crazy shipping costs I heard.
eleanorhoh 1 year ago
Too bad I can't buy the hoh wok apart from the kit.
BobbyIronsights 2 years ago
why would you season the bottom of it again..the bottom isnt in contact with food so why would it matter :(
sweet00976 2 years ago
What is the name of that fire stove top item on top of the electric burner?
bethal1998 2 years ago
how much did that gas burner cost? and what brand?
Jayfoxpox 2 years ago
I have a cardon steel wok that I just seasoned, washed it (no soap), dried it well,... couple of days later when I wanted to use it, I noticed that the inside had spots of rust, so I rinsed it off and cooked with the wok, but then when I cleaned it and placed it on top of the stove, couple of hours later, rust started to appear again.. am I doing someting wrong? advise please.
risquecat 2 years ago
How did you "season"? This is why I "preseason" so it's done right. If not done correctly, it will keep rusting.
I've heard from other carbon steel wok owners rust is common when you don't use it daily.
eleanorhoh 2 years ago
I put a little oil. Maybe because I didnt do the onion part.
risquecat 2 years ago
@risquecat Seansoning carbon steel or cast iron isn't just cleaning it without soap and drying it thoroughly. You also need to coat it with oil and "burn" it into the wok.
GhostPirate6 1 year ago
@GhostPirate6 Woks from China come with factory oil that require scrubbing out prior to seasoning. It's quite smelly, we wear masks and makes your backsplash black. There is so much confusion with 'seasoning' even with so called experts. That's why I decided to 'season' my woks prior to shipping out so folks can have fun right away instead of dreading the chore of 'seasoning'. When people don't have success at their first attempt, they give up. People 'thank' me for doing it!
eleanorhoh 1 year ago
It's a combo of skills, fire and material of your wok/pan!
It sounds like you're using a non-stick, it's the most COMMON complaint I hear - watery, soupy veggies. Meat never browns. Warning: Dupont warns NOT to use above medium heat cause it releases toxic fumes plus the plastic can melt. Not good. My website explains in full detail: click on Shopping - wok set and stir fry stove to understand where you're going wrong. That's why I put this Kit together to remove ALL the mistakes.
eleanorhoh 2 years ago
Glad you're enjoying your wok. Many who've had carbon steel woks but converted to cast iron woks tell me they really notice texture and flavor is much better!
Take a look at some of my other videos for stir fry ideas incl. Pineapple Stir Fried Rice. Enjoy...
eleanorhoh 2 years ago
I've seen some thin cast iron woks in Chinese stores that have an enamel coating on the exterior of the wok. Have you used them? I did some searching and heard that they are not as fragile as other thin cast iron woks. And they eliminate seasoning the outside of the wok.
BartImpson 2 years ago
I have used woks with enamel exterior but they are flat bottom. These are much heavier plus difficult to "season" due to plastic handles! We bake our woks first so it "seasons" inside and out, no problem there. Then we "season" stovetop. Lot of work but worth it. We like what I have - lightweight, round, 2 handles - PERFECT!
eleanorhoh 2 years ago
these wok can actully last a LONG time i got 1 in my kitchen that uses higher flames like in them chinese restrant, this wok is proberly as old as me or older around a good 20 years or more, i donno if we ever did the seasonin thing but yh
kinstar 2 years ago
I hope you did "season" your wok because that's what sets it up for using. When done correctly, will last a lifetime.
eleanorhoh 2 years ago
I've used cast iron cooking gear for many years. A trick I learned is to paint the bottom of the pans and woks with high temp black paint. It keeps the iron from rusting, and helps absorb infrared. The pain is good up to about 2100f temp, so it will stay fine even with butane flame style cooking.
I hope this helps.
Good video!
SororThothma 2 years ago
Thanks for tip, what is name of the paint? We "season" twice. We bake the complete wok, inside and bottom, so should not rust. Then season stovetop the inside so it's ready to use right away.
eleanorhoh 2 years ago
nice tips,,,,,,thanks,
foggj76 2 years ago
Thanks, do you have a cast iron wok?
eleanorhoh 2 years ago
6:40 hahahahah powned!!
Naproxenum 2 years ago
The butane thing... that's just because you have an electric stove, right? Am I right in assuming that thing isn't necessary with a gas stove?
Hoopermazing 2 years ago
Apologies for delay in responding. You don't need a butane gas stove if you already have a gas stove. But use the smaller burner so you have more heat focused at the center of your wok instead of a bigger flame from a bigger burner. "Notes on Heat Source" on my website explains in detail.
eleanorhoh 2 years ago
I loved the video. I haven't found more thorough information anywhere else.
My cast iron wok has been out of use for the past 4 years because I never could seem to get it out. I'm tempted to scrub down the entire thing and completely re-season it.
I was wondering what kind of detergent can I use to remove rust from it efficiently.
skyxkami 2 years ago
im sry i meant fryer. it works good and is really fast.
partyboy1800 2 years ago
hey. im just giving a sugestion. for people who get new woks. i work in a kitchen and when we get woks and cast iron pans we just throw them in the deep frier. so that may be easier.
partyboy1800 2 years ago
Interesting, never heard of this method, very funny way of doing it. Problems is, us mere mortals who cook at home don't have fryers big enough to accommodate a whole wok but thanks for suggestion and dropping in to watch the video.
eleanorhoh 2 years ago
Hi Eleanor, I want to purchase your set, Im not a chef but a very keen cook from Liverpool, England.
How could I purchase your kit, and how much is it in pounds??
Pramonster84 2 years ago
Hi there, very odd, I know I responded to you right away but don't see the post here, apologies. Great to hear you're interested in getting my Kit! I miss you Brits, esp. sense of humor (dry & sarcastic), I lived there for 17 years prior to States. That's beauty of my Kit, you don't have to be a chef, short learning curve and uses your intuition and creativity. Need your postal code to figure shipping.
eleanorhoh 2 years ago
Thanks for comment. What material is your wok?
Very important to have a good one. Have you "seasoned" it yet? I cannot agree with people who say "seasoning" is easy. It is, but requires nearly 1/2 a day and good ventilation and patience. That's why I "preseason" my cast iron woks so people jump right into having fun cooking. Otherwise people get put off and never get started with wok cooking.
eleanorhoh 3 years ago
I love your videos. I bought a wok and have been learning how to use it and cook in it from them!
dolphinsfan1986 3 years ago
Oh my, must have got buried in my emails, apologies for not responding! Thanks for comments about videos. Do you know what material your wok is made of? Hope you "seasoned" correctly which prepares your wok. If you use my "Wok Star, easy style", recipe-free approach to cooking, dinners can be simple, easy and tasty with little cleanup. It's all about doing things right from the start.
eleanorhoh 2 years ago
Thanks for nice comment. Is your wok carbon steel or cast iron?
eleanorhoh 3 years ago
Well I like that soft texture i get in restaurants and I found out that with some help of ricewine, corn starch, soy sauce and sesame oil. That's at least what a chinese chef told me he used to do, and he don't even "velvet" the meat as he thought it's unhealthy for the body with too much oil.
NattHrafn 3 years ago
How much heat is necessary?
I've read that in order to cook with a wok, a lot of heat is necessary.
I was thinking of getting one of those big single outdoor gas burners, the ones used to fry whole turkeys with.
Yours is quite small in comparison. Is it enough?
aRareKindOfMonster 3 years ago
Yes, more than efficient, in fact, have to turn it down often. I've upgraded from 7,000 btu you see in video to 10,000 btu stove. The portability of stove and wok is very convenient. Some call it their traveling kitchen.
eleanorhoh 3 years ago
my trick is using vegetable oil. Wait til smoking point, cook the beef in tiny amounts at the time. It makes the beef succulent and tender. I use maybe a table spoon of oil.
I also suggest to marinate the beef over night. Much more flavor. Forget about restaurant style mystery meat:P.
NattHrafn 3 years ago
Apologies for not responding earlier. Think you have it down. I don't think it's necessary to marinate o/night, I find it tends to make it goopy. Tasty when you marinate just prior to stir fry.
eleanorhoh 3 years ago
Sorry with late response. Most restaurants deep fry to get dishes out faster and you don't know what they are putting into your food. Homestyle vs restaurant allows you to be in control of your ingredients and exactly how you like them. Cast iron DEFINITELY can withstand high heat with no hot spots, gives even distribution. See my website under Wok Set for more details.
eleanorhoh 3 years ago
Indeed the video is excellent. Keep up the good wo(r)k!
jubeidono 3 years ago
Thanks for viewing and comment. When I give classes, students howl with laughter when Ralph tells stories about his first wok experiences. Just shows anyone can be Wok Star with right tools and techniques.
eleanorhoh 3 years ago
The audio and video mix on your video is excellent! I love the Plan A, B, C, D, E, F... narrative. Nice work! : )
tastygarlic 3 years ago
Thanks, that's my husband, Ralph's sense of humor. Noticed you're a chef. Take a look at my website for more about my Wok Star Kit.
eleanorhoh 3 years ago
I think carbon steel woks do smoke as many times I've watched my mother cook, the wok always smoked.
BartImpson 4 years ago
You can't avoid wok smoking and depends on what you cook and we call it "wok hei". I suggest turning down heat once your food cooks down. When flame goes outside the range of your food in your wok, that's when it smokes.
eleanorhoh 4 years ago
why is the onion used in specific for the "break in"
Recce80 3 years ago
Onions help take away the "steely" taste of new woks. My mum used scallions or chives.
eleanorhoh 3 years ago
We do season in oven first to give an overall seasoning. By doing it stovetop, it gives the inside of your wok its "virgin" stir fry. When people purchase my wok, it's all ready to use. This tedious task is the obstacle to people starting. Many confess of unseasoned woks which have never been used, hence why I do it for them so Wok Stars can focus on creating and not be bothered with obstacles.
eleanorhoh 4 years ago
hehe. Itubeutude: ITs highly recommended using peanut oil for high heats, but Personally I have allergies of peanuts. I would also recommend using Canola oil or any vegetable oils. If I were you i would refrain from using Olive oil or sesame oil as it doesn't handle the high heat thats supposed to be used for wok food or high heat stir frying.
NattHrafn 4 years ago
I don't use olive or sesame oil to stir fry for the exact reason you mentioned, thanks for reminder to everyone though.
eleanorhoh 4 years ago
I prefer 10,000 btu because it gives you just a bit more power if you need it. The stove I carry is more for commercial use and has a sturdier stainless steel casing, so it's durable and easy to clean. I've just revamped the stove details on my site, take a look.
eleanorhoh 4 years ago
Well
Fro my own experiences I dislike carbon steel. Simply because that its so much more work h andling and taking care of a carbon steel. Once my pay check comes i am going to purchase some stuff from Eleanor. I use electric stove now and it doesnt give the same result. In other hands.
I think eleanor is a great rolemodel one how we should eat. Good chinese food is not about MSG, oil oil and oil and even more oil + deep frying constantly.
NattHrafn 4 years ago
Thanks for your feedback. Sorry with delay in responding. My sentiments exactly about carbon steel.
Most people do not realize Chinese restaurant food outside of Asia is not what Chinese people eat at home. I explain a lot more on my website about Health and Diets.
eleanorhoh 4 years ago
nice vid, very clear narration and video. 5 stars.
AGustavmahler 4 years ago
Thanks for feedback, much appreciated. Sorry for delay responding.
eleanorhoh 4 years ago
we seem to prepare the wok differently from u.
AGustavmahler 4 years ago
What is your method? There are different ways but we found this the best.
eleanorhoh 4 years ago
the idea is to patinate the steel as that would stop rust from forming.have this cast iron work for at least 10yr and do not remember ever washing the bottom.There are many wannabe woks that looks alike are not what it should be. No offense but blackening it by burning seems like a shortcut akin to applying soot of a candle to it. the oxide color of the wok is formed with the yellow brown blue color n oil just carbonize it to form the black color but thats of course to each their own
AGustavmahler 4 years ago
A 15 inch wok? How many people live in your house?
BartImpson 4 years ago
It's more about the shape of the wok that makes it an adjustable size pan. You can cook from 1 - 6 people and how many dishes you cook. You are not making one big dish for 6 to dine on.
eleanorhoh 4 years ago
Didnt know you could cook from a gas butane cooker! Mum always told mne you need a huge flame from a gas cooker
ScotmanUK2000 4 years ago
That's restaurant cooking that has btu of 40,000 & up with huge woks. A lot of deep frying and a lot of oil. At home, we use only a 15" wok, my students and I cook on this stove daily and we love it. We live in Florida so great for hurricane and power outages. You can read more on my site under stoves. Do you cook in a wok?
eleanorhoh 4 years ago
Yeah! I cook from a wok. I used to cook in my dads restaurant, and have a stainless steel wok at home, and a teflon coated wok too. I m chinese scottish by the way.
Sorry but I have to say such a small flame does give enough heat for cooking in. All the heat is contcentrated at the base, and not the sides
ScotmanUK2000 4 years ago
I made point in earlier post, 15" wok is perfect with concentration of heat at base & enough to go up the sides with 10,000 btu stove. Residential stoves are only 12,000-14,000 btus. Most are intimidated by high heat and leaping flames. I advise commercial stove owners to use a smaller burner. Many chefs are surprised I can turn out a delicious stir-fry in my class.
eleanorhoh 4 years ago
also, I don't have a flame stove. I have an electric stove, and I bought a carbon steel flat bottom. I'm seeming to have trouble seasoning the wok with the electric stove. Any advice?
GREAT video!
takadi 5 years ago
I heard a wok with good seasoning should be able to cook an omelette without any oil, but whenever I cook something like fried rice, the rice always sticks to the bottom. Does stir frying in the inaugural fry actually make a decent coat?
takadi 5 years ago
Need a little oil to fry omelette. As Ralph says, if you wait, the omelette will come away from the wok, same thing with rice. Tip is to use day old rice, so it's not so wet & sticky. If they clump, add a drop of water to rice to break it up. Let me know if this works better, good luck.
eleanorhoh 5 years ago
Several questions:
Which is better - flat bottom or round? Carbon steel or cast iron?
takadi 5 years ago
Flat bottomed woks are more similar to deep frying pans. They don't have a hot spot like the round bottom woks do. Carbon Steel woks are recommended with most chinsese chefs. Cast iron woks are more bittle if mishandled or dropped.
BartImpson 4 years ago
Sorry, I cannot agree with using flat bottom woks! They use a LOT more oil and breaks your stir-fry motion. It is the MATERIAL not shape that gives hot spots. I have experience using carbon steel and do not find it gives food texture and flavor like cast iron.
eleanorhoh 4 years ago
I don't like flat bottomed woks either. Didn't really like it that my mom bought one. I liked the old one better with the round bottom. I'm also chinese and I haven't seen any of my relatives use cast iron woks yet.
BartImpson 4 years ago
My mother tells me you cannot find cast iron in Hong Kong stores. People think newer materials are better but I disagree. Mine is only about three pounds, so light and easy to handle and maintain. I saw someone post you are very knowledgeable about cookware. Are you a chef or work in a cookware store?
eleanorhoh 4 years ago
No. I just know a few stuff about cookware. I have always had some interest of cookware. My opinion is that I find carbon steel better than cast iron because all of my aunts use carbon steel. Later in the future I may buy a cast iron wok to see if there is a taste difference in the food.
BartImpson 4 years ago
*brittle.
BartImpson 4 years ago
Many who have used carbon steel or other types of wok are amazed when they taste food from my cast iron wok in my cooking classes. It's night and day. Take a look at my website and Wikipedia promoting the benefits of cast iron.
eleanorhoh 4 years ago
I've read wikipedia before and cooks are still battling out on which metal is better. They still haven't made a choice. After I noticed that my aunt who had a cast iron wok, I've tasted her foods and compared them with my mother's and my mother's food still tasted better and she uses carbon steel, especially when my mother used to cook with the old wok. The new wok may or may not be carbon steel. Have you seen the commercials on the chinese channel selling something called the 5 layered wok?
BartImpson 4 years ago
We don't have this channel in Florida, so not seen it. Guess it's down to personal preference. I just love cast iron.
eleanorhoh 4 years ago
Well not exactly a chinese channel. If you have cable it's on channel 73 I think.
BartImpson 4 years ago
Several questions -
Which is better: Flat-bottomed or round bottomed, cast iron or carbon steel?
takadi 5 years ago
I just bought my first wok - a carbon steel one. What sort of oil do you recommend for seasoning?. I have a bottle of sunflower oil. Will that be ok?
itubeutude 5 years ago
You can dry wok over heat but tends to make wok dry, so wiping dry is best. Always heat till it just smokes before adding your oil. Feel free to ask me any other questions. Cast-iron is best. Electric & non-stick woks cannot give out enough heat & results in soupy stir-frys. Manufacturers warn against using non-stick on high heat, it melts the material and makes it peel.
Thanks for subscribing to my videos, check my other video, HO WOK MEI (good wok flavor)on this site.
eleanorhoh 5 years ago
I currently have a nonstick wok, which, is good for quick cooking for 1 person and you clean it up in a breeze...
but I want a cast iron wok for heavy duty cooking when I get the new high btu single burner
saberj2x 5 years ago
Thanks for your comment. The most important component to successful wok cooking is HIGH HEAT, you cannot use non-stick on high heat. My students use my cast-iron wok as a universal pan to cook nearly everything, not just stir-fry and LOVE IT. See my other video "Care & Feeding of your wok" & check my website for more details.
eleanorhoh 5 years ago
Admittedly, you didn't ask... however, are you aware that teflon non-stick cookware emits poisonous gases at high temperatures? Apparently, enough to kill a bird in an unventilated apartment if the pan gets hot enough.
As soon as I read Dupont's statement--wherein they tried to downplay the danger but admitted to the gases--I threw away my non-stick cookware.
I'd imagine that a non-stick wok would be worst of all, since they are used at such high temps.
Hoopermazing 2 years ago
First, I hope you realize I am using a cast iron wok and NOT a non-stick wok. Second, can you clarify what question I didn't ask? Third, I appreciate you pointing out about the hazards of using non-stick and TOTALLY agree with you. If you read the comments above and below your comment, you will see I am CONSTANTLY warning folks NOT to use non-stick in green living forums and on my website! That's why I am AMAZED many celebrity chefs sell their own brands of non-stick pans and woks!!!
eleanorhoh 2 years ago
I was responding to a 2 year old comment from saberj2x. If you view all comments, you can see it nested that way. I didn't presume to preach to YOU about woks, lol.
Hoopermazing 2 years ago
Got it but your comment came after my comment and not saberj2x, that's why I was confused.
eleanorhoh 2 years ago