Buying Pots & Pans : How to Pick a Wok

Tips for buying pot and pan cookware in this free pot and pan video with an expert chef.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Category:

Science & Technology

Tags:

• buying pots
• buying pans
• buy pans
• buy pots
• pots & pan tips
• pots & pan purchasing

[mangravy1]

Weak, do your homework before making a video. If you're not going to take the time to learn how to wok cook correctly with a wok burner. Then go buy the pre made sauce out of the packets/bottle and just use your frying pan. You'll never know the difference. Aluminium, non stick, stainless are all poor choices for woks. If you want to learn keep researching.

[eleanorhoh]

I have been teaching wok cooking over 15 years and market my own cast iron wok kit with instructional DVDs. I have 3 videos posted incl. Care & Feeding of your wok with over 22,000 views and great comments. Chef, as you pointed out, cooking homestyle vs restaurant style is totally different. I don't agree with any of your points: aluminium sticks, flat bottom is not natural etc. We use our wok for cooking b'fst, lunch & dinner, watch our videos. It's the most versatile pan, only need one good.

[odlastem]

lol i actually do my breakfast in a wok,

[Reddylion]

its useful video,why did they thumb it down,nice vid

[zer0dahero]

This being a "how to" vid for expert village, you thing this guy would know at least the basics or have a hald decent wok to talk about.

[crazyscot3108]

OOPS i thought this was a chinese lock picking tutorial  ...... my bad :P

[thomasbecketshatin]

Advice from my mom:to start off a new wok, fry a fatty pork belly (without oil), put some coarse salt, to be rid of the hardware smell.

[epocs]

cast iron RETAINS heat better than anything... so even on a home stove it will end up getting much hotter than any other material could.

what the person in the vid says about "professional" environments is gibberish... restaurant ovens just put out more heat, so other materials are an option.

lodge cast iron (skillet maker) puts out a nice cast iron wok, the inside cooking surface is curved, but the outside bottom base is flat so no ring needed.

[zqdz123]

Aluminum,no good.

flat bottom,no good.

[klined]

LOL expert village is hilarious. Get a cast iron wok and really get cooking

[allengoodman69]

...Aluminum - No Way !!!

[1982FMJ]

does anybody know what stainless steel woks are used for as my local chinese restaraunt supply store sells them double handled ones. I've heard they are not as good as carbon steel but have not heard this from pro chinese chefs. They are obviously used by the restaraunt for some purphouse. WHat do they use them for? are they used for non stri fry purphouses like acidic sauces and lemon juice and soups, boiling e.t.c? what do they use them for in pro kithchens.