@boobtuber06 The cast iron ones made in China are only one or two pounds. They are very thin, I love them. The down side is when hot they are brittle and can break.
i just got two woks today from the thrift store near my house...one is homemade and one is machine cut, but very heavy. i need to watch more of your vids to learn how to use them. keep them coming, i love your vids!!!
i dont really know much about pans. but i what do people mean by "seasoning" their wok?and why do they want to season it, wouldnt they want it smooth?
@powerplantop , Thank You for your reply. I am doing my research prior to purchasing my new wok and was interested in a lightweight cast iron wok. Watching your video gave me a chance to see one in action. Thanks again for your info and video.
@allypi2006 Wow thank you for the quick reply !! I am researching before I purchase a new Wok and was very interested in a lightweight cast iron Wok. I cook almost entirely with old school Cast Iron so when I saw your video I was pleased to see one in action.Thanks again for the useful video.
@Shapyi I have a 15,000 BTU burner so the temp does drop some. I heat it until it starts to smoke add my oil then add a small anount of food. I cook the meat, veggies and noodles seperate and add them together at the end. A home stove just does not have the heat for cooking a lot of food. I may do a video on a basic stir-fry meathod. But I mainly bought the wok for use on my turkey fryer. There I have plenty of heat.
@powerplantop Oh cool. I'd like to see some cooking demos on your turkey fryer if possible. I was thinking about getting something like that for stir-frying.
@powerplantop another tip. Don't overfill the wok, cook a little food at the time on homeranges. I found out that if too much food is added to the wok it will wind up reducing temperature and the food gets boiled instead of wok cooked.
@MrQuagmire26 That is correct. On my stove top more than about two handfulls of food is to much. Its way better to cook two small batches than one big one.
May I ask where you found the stainless oil can? I have been looking for that exact one for months! Great video, by the way!
bunniculabunny 1 month ago
doesn't look so heavy, how much does it weigh?
boobtuber06 2 months ago
@boobtuber06 Its very light. Its a thin cast iron.
powerplantop 2 months ago
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boobtuber06 2 months ago
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@powerplantop i thought they were 15lb monsters. I'll consider buying one.
boobtuber06 2 months ago
@boobtuber06 The cast iron ones made in China are only one or two pounds. They are very thin, I love them. The down side is when hot they are brittle and can break.
powerplantop 2 months ago
i just got two woks today from the thrift store near my house...one is homemade and one is machine cut, but very heavy. i need to watch more of your vids to learn how to use them. keep them coming, i love your vids!!!
evilkate666 3 months ago
@evilkate666 Sounds like so good finds! I hope to post some more starting next month.
powerplantop 3 months ago
great video - thanks.
gsaville1949 6 months ago
@gsaville1949 Thank you!
powerplantop 6 months ago
i dont really know much about pans. but i what do people mean by "seasoning" their wok?and why do they want to season it, wouldnt they want it smooth?
sorry for all the questions im just very curious.
thank you.
YenSturr 9 months ago
@YenSturr Seasoning is build up of carbon that creates a smooth surface.
powerplantop 9 months ago
@powerplantop , ah! i see! thank you.
YenSturr 9 months ago
Nice video. And you got a nice kitchen too.
whythehell99 1 year ago
@whythehell99 Thank you!
powerplantop 1 year ago
Just curious , what diameter and depth is your wok ? Is that one from The Wok Shop ?
allypi2006 1 year ago
@allypi2006 It is a 16" don't know the depth (would measure but I will not see it for awhile). Yes I got it from the Wok Shop and I recomend them.
powerplantop 1 year ago
@powerplantop , Thank You for your reply. I am doing my research prior to purchasing my new wok and was interested in a lightweight cast iron wok. Watching your video gave me a chance to see one in action. Thanks again for your info and video.
allypi2006 1 year ago
@allypi2006 Your welcome!
powerplantop 1 year ago
@allypi2006 Wow thank you for the quick reply !! I am researching before I purchase a new Wok and was very interested in a lightweight cast iron Wok. I cook almost entirely with old school Cast Iron so when I saw your video I was pleased to see one in action.Thanks again for the useful video.
allypi2006 1 year ago
How does it retain heat on a home range? Because I have a carbon steal wok and it loses all heat once food is added.
Shapyi 1 year ago
@Shapyi I have a 15,000 BTU burner so the temp does drop some. I heat it until it starts to smoke add my oil then add a small anount of food. I cook the meat, veggies and noodles seperate and add them together at the end. A home stove just does not have the heat for cooking a lot of food. I may do a video on a basic stir-fry meathod. But I mainly bought the wok for use on my turkey fryer. There I have plenty of heat.
powerplantop 1 year ago
@powerplantop Oh cool. I'd like to see some cooking demos on your turkey fryer if possible. I was thinking about getting something like that for stir-frying.
Shapyi 1 year ago
@powerplantop another tip. Don't overfill the wok, cook a little food at the time on homeranges. I found out that if too much food is added to the wok it will wind up reducing temperature and the food gets boiled instead of wok cooked.
MrQuagmire26 1 year ago
@MrQuagmire26 That is correct. On my stove top more than about two handfulls of food is to much. Its way better to cook two small batches than one big one.
powerplantop 1 year ago
@Shapyi its also best to let your food attain room temperature when you take them out of the fridge
djamorpheus 1 year ago