An Epic Wok-off: Wok Vs. Nonstick Skillet
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- The wok master Grace Young visited the Test Kitchen for an epic wok-off with Lisa McManus and Lan Lam. We made Grace’s Beef and Broccoli stir-fry recipe and compared the final results when cooked in a wok Vs. in a 12-inch nonstick skillet.
Buy Grace’s book Stir Frying to the Woks Edge: amzn.to/33LfZrd
Follow Grace Young on Instagram: / stirfryguru
Read our 12-inch Nonstick Skillets Equipment review: cooks.io/2MMOlDd
Buy our winning 12-inch Nonstick Skillet: amzn.to/2MjD3ah
Everything You Need to Start Stir-Frying at Home: cooks.io/2BimOUA
Similar recipes:
Cook's Country Beef and Broccoli Stir-Fry: cooks.io/2MWkd8D
Cook's Illustrated Teriyaki Stir-Fried Beef with Green Beans and Shiitakes: cooks.io/2oJUQyz
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Grace Young watching Lan Lam cook is giving me Asian mother stress.
PizzaFan ABSOLUTELY. Lan felt it too.
PizzaFan 😂🤣😇😍👏♥️
I'm dying
i felt that stress
Sorry I don’t get it, why is it stressful? Because she’s too close watching?
For Western Chefs, the tradeoff is this:
Woks are easier to use, have a greater cooking surface, and plenty of room to move around in it. On the flipside, a traditional non-stick skillet works better with a wide range of stoves, where woks really shine on gas stoves (and campfires), but not so well on the different electric varieties. (You can use a wok on an electric stove, but your mileage will vary.)
A cast iron one can get red hot on an electric stove. :)
Nonsense! Cooking surface means nothing when mid-pan is 3 layers thick essentially steaming the top 2 layers. The problem with ATK is that they compare things to non-stick pans which already are fail. -Stainless can be seasoned for the same food release as a wok, and clad for better heat distro, heat retention per mass, and heat absorption.
Yeah, if you have a gas stove it works, electric stoves make it worse than a normal skillet. You'd also want to use your largest heat output burner (usually the one largest in size) and as high as it can go. Doing so can be torture if you don't have a good range hood though.
It's not this better than that but like it's more like ... different.
You can used less oil on Nonstick Skillet. (healthy food / good for in-home cooking) But you can't used as high heat as wok.
Sharon La Tour absolutely. I was going to comment when I saw your comment. I use a cast iron skillet. You can heat it up get it hot it can take the temperature way better than a non stick skillet. Then when you add your ingredients the cast iron holds the heat MUCH better. So when cooking meat you can get the meat to brown, better than she did, before adding the vegetables. All while using an electric stove.
That's a good tip about pouring the wet ingredients down the sides of the wok. I'd never thought of that before.
You learn something new everyday.
never been in a kitchen huh??
Unnecessary rude, snarky comment. Get a life!
That was a really nice way of letting the wok win without emphasizing that there was that much of an actual difference.
I wonder if the blending of the two is the best? A nonstick wok which does not require the careful drying and seasoning after each use.
@@caroline10081 no, you still can't heat it up enough. Teflon gets toxic at those Temps.
@@itamarolmert3549 Originally America's Test Kitchen recommended a nonstick skillet for stir fries. Lan Lam's main problem was the low sides of a skillet made it hard to toss the ingredients with her spatula. If so, would a nonstick wok work better?
The verdict in the video was that both dishes were similar but the wok was easier to use. The wok is not easier for a home cook because a) you have to store it some where and b) you have to season it after each use. I had a lovely carbon steel wok but one day when I pulled it out, it had a bit of rust on it even though I had carefully dried and seasoned it before putting it away.
@@caroline10081 While maybe not the case in this dish, usually your goal when using a wok is getting wok-hei, which is simply impossible with Teflon. But Teflon woks work well as oversized skillets, if that's all you're interested in in a wok then you should consider them.
@@itamarolmert3549 yeah...that mythical wok-hei. If that is so, why did they not say Grace Young's dish had wok-hei but Lan Lam's didn't?
youtube : epic wok-off
me : ah , so it is 4am
This is a must Video that I love...as a recent new fan and follower of Grace I am really enjoying the new experiences of a new direction. And Lan is always a joy...love her humbleness in episodes I've seen and respect for food she brings. To watch them watch each other is a respect I have noticed a lot more. Sometimes watching someone prepare a dish is exciting and overwhelming especially when you trying to follow it....sometimes people end up talking over each other...but love seeing Grace and Lan do this clip. And that WOK oo yes worth every penny...inexpensive and quality made.
Also props to the lady on the right side! Very patient and did a great job!
I would love to learn more about woks in a future episode
I do believe that they have an episode on woks.
Most of it is romanticism; You don't need one. -They're comparing it to a non-stick pan ffs.
Wang Gang on youtube has authentic Chinese recipes frequently using a wok. Same for Chinese cooking demystified.
A while Back Sara Moulton had Grace Young on an episode...that is when I thought why not....not a big mistake. Romanticism and about what is non-stick...How often do you replace a Wok or a Cast iron compared to a non-stick...that is just common sense. How much can you put in a Wok for preparation compared to a non-stick...what about the carry over of flavors. That is why you season your pans, especially woks and cast iron. Like I will say again a non-stick has a usual life of 2 years or less.
BTW the Wok grace uses is not expensive, and it's unique. Love mine.
Every home chef and/or cook should have a Wok in addition to a stainless steel saucepan, dutch oven, cast iron pan, etc.
A wok is practically always superior when cooking over gas/open flame. On electric, not so much. Woks are awesome for evaporation. Tip: The bigger the wok, the better.
One other tip? If you love onion soup but hate the hour or two you have to stand over the stove caramelizing the onions, cut up your onions, oil them, stick them in a huge wok, bake the whole thing at 350-425 and simply toss the mess every 10-20 minutes until browned. I make lots of onion soup from October to February. The wok method has helped tremendously. It's like roasting, not sauteing. It also helps you measure the browning better. Don't add the butter and flour until the final cycle.
Some facts missing from this video: All carbon steel pans, like that wok, transfer heat better than nonstick. If well-seasoned, food doesn't stick to it. If your stove doesn't have enough BTUs, use an outdoor stove or charcoal grill with a wok ring. Peanut oil is an affordable stir fry and deep fry cooking oil that has no fishy aroma. An IR thermometer is a handy and cheap tool to know exactly how hot your cooking surface gets. To get a better sear, cook in batches since too much crowding results in steaming rather than searing. Velveting or blanching can result in easier cooking and better texture for certain proteins, so experiment with that method. Consider the cooking times and your tenderness preferences for different veggies beforehand. Those broccoli look a little soggy for my taste. Finally, cleaning your wok is easy with some water and light abrasion while it's still hot. The steam lifts everything right off with little to no soap. Make sure it's dry and has a thin coat of oil. Happy cooking!
A deeper non-stick pan will do it nicely and effortlessly. Carbon steel wins when the pan needs to heat up and reheat super fast, but this beef and broccoli recipe doesn't need that.
beef brocoli dishe needs a maillard reaction to bring out the flavour. without it, it will taste bland.
The Yellow Cursor Non stick pan can sear beef. Maillard reaction happens around 300 f which is not a problem for nonstick pan.
The Yellow Cursor In this video, the chef seared a steak using a tfal nonstick pan. th-cam.com/video/kSLsF4xakTA/w-d-xo.html
Just wanted to say that anyone who enjoys cooking should own a decent wok because they are low cost, versatile, and fun. If you can swing it, make an outdoor wok station with a powerful burner and propane or natural gas. You can get that 'wok hei' flavor that's missing in the video, as there was no tossing of the wok present....and keep all the smoke out of the house. The end results to your dishes are notable.
Love the juxtaposition of Lan Lam's culinary technique vs. Grace Young - I was just enjoying watching her use the tongs to mix the beef and the spatula for the fry!
When you're cooking large volumes, the wok is the superior tool for this job. Sure, you can use a non-stick, but I'd go with the wok every time. Billions of Asians have used it for a reason.
By the way, it was fun watching both of these talented chefs cook the same dish.
One of my favorite things about ATK is that they make recipes accessible to a Western audience. Asian dishes with regional ingredients are amazing. However, western markets and pantries just don't have those sitting around so we have to improvise. ATK often translates the dish into something I can do without stocking another entire set of regional ingredients and pans.
Another informative video. I’m so glad ATK has these videos. I’ve seen Lan Lam in the background in other videos, now we can learn from her.
My asian mom is stressing that their using measurements
It’s probably so other cooks can have replicable results. It’s (I guess) a good way to have a base amount to go off of
Your mom, likely has a fantastic mental sense of portions and estemating volumes. My mom on the other hand was not the best cook simply for having no mental sense of volumes and portioning. For people like this you need accurate written measurements.
Chinese recipes do use measurements as well. It's just easier to replicate for recreational cooks than saying something like "season to taste".
What about the metal spatula scraping in the wok 😱.
@@user-bv7mk8id5t Won't hurt it at all. Metal against metal. Most often, though, you'll see an Asian cook with a wooden spatula. We have easily a dozen within reach of the stove top.
I always use a wok for most anything I cook. They're so versatile.
I like having more gloop in my stir-fries. I'm not a fan of thin sauces, which is why I add corn starch to the broth/sauce mixture.
I like a somewhat thin sauce when plain white rice is the bed for whichever stir fry mixture goes over it. Without rice, I like it your way.
Yes...it's gives you that vomit jelly flavour.
@@J3unG hahahaha
Love Lisa’s reviews! More Lisa, please!
I don't use a skillet for woking. I use a non-stick pot. That makes woking is easy.
I recently punched a T-Fal skillet with higher sides that I use for stir frying for one, just me. Works well. I also recently purchased a carbon steel 12” wok which I was told to prep/pre-season before using. Quite a bit of work to do and didn’t like how it looked afterwards. I use a gas burner stove. I also found the wok to be awkward and heavy for me to use vs the skillet. So I prefer using a skillet to stir fry. Just my opinion.
A saute pan would be a more suitable competitor to a wok than a skillet since they have higher sides.
The Wok wins, but if you have electric the skillet wins.
@wingsabre, of course.
@TreeFiddy True. But, the skillet is best for stuff like pancakes, flatbread and mirepoix.
How about a portable induction cooktop
@@lindaobrien8538 skillet wins the portable induction cooktop. It’s mainly due to contact to the surface. Wok would only be in contact with the flat surface if there’s a flat surface to the wok. And carbon steel can heat up fast, but it would be isolated to the area in contact with the induction, so you’ll get a bigger temperate shift than gas. So you might warp the wok also.
Thank you Grace Young. Wok is the way to go
It's not that it has a larger cooking surface per se, if you're comparing heat retention and the surface area that actually "cooks" the food. Where the wok shines for its style of cooking is that it heats (and cools) quickly and has (reliably) different heat zones. Cooking and searing at the bottom, holding and resting on the sides. Adding sauces and ingredients at specific times to also help control temperature. Pretty much the opposite of the virtues of cast iron. I use carbon steel woks, cast iron pans and everything in between. But I use each for their inherent strengths.
Wok pans operate at 650°F or higher. All-Clad cookware, either stainless or nonstick, is NOT designed for high heat.
Nonstick All-Clad is only good up to 500°F. The All-Clad stainless steel can only be used on the stove on "high" when boiling water.
I personally recommend not to use ANY non stick over 400 degree. The stainless while is not nonstick like carbon steel, can operate at a high heat. You will just get some sticking and burn stuff with high heat, steak might be one of the few things you can use high heat on a stainless steel since you want it to stick at first to sear. High heat won’t break the pan, you just cannot cook with it when stuff sticks.
My working skillet is a Calphalon nonstick shaped much like a flat-bottomed wok. It's advantage is the same as the wok, you can stir/flip like mad and not spill (much).
I have a commercial burner at home for my commercial wok.. I love it! Restaurant quality actor fry in a few minutes
Wok is great. Saute pan will work just fine. Flatter bottom more contact with the burner.
I have a wok, but usually end up using my skillet for most cooking and it works out fine for me. If it is a large dish and I want to cook the dish at one time my wok comes out and get used since the sides cook as well as the bottom.
some advice for people that want a set up thats above the stove top. First get a 22 inch wok. it'll be a pain to store and get use to, but will make things easier compared to a 16 inch wok once you get use to it. Also get a burner that has a good base for the wok to sit on, thus cups it and holds it securely. And also with the burner get one that has high btu so 75k - 100k but also doesn't has a huge torch end. And finally plan out how you'll store it all, since a wok and the burner and propane tank can be a pain to store.
Though for a good start on a burner, here's one I use. www.amazon.com/gp/product/B00GH9WMC2/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1 Note it needs something to hold it up, stool, table, grill, doesn't really matter. Unless you want to cook on the ground.
As for the wok, don't over think it. Just get a good carbon steel wok with good handles, then take your time and season it. If space is a concern get a 16 inch one with a stick handle like in this video. But if getting a 22 inch wok, get one with basic metal loop handles. Since when that thing is best handled directly by a ragged hand.
Also one last thing, get a good wok ladle and wok spoon to help toss, stir, and plate the food. Also some plastic condiment bottles for the oil and other stuff, so you can squeeze what you need into the wok fast and cleanly. Just make sure the bottles can be opened and closed one handed. And don't forget to have every single thing on hand and ready, in bowls or something that lets you toss what you need out fast. Plus for another side note, if you want some good authentic Chinese recipes in good English. Check out a channel called "Chinese cooking demystified"
John J
Thank you!☺️🙏
Love, love, love Grace's book!
My stepmom is Chinese & she taught me how to cook this wonderful, ancient cuisine as I stood by her side for ten-years. We never owned or used a wok. CAST IRON all the way. One day a friend asked me to cook Beef in Black Bean sauce for her. I don't know who was more confused when she brought me a can of black beans in water instead of the salted, dried ones.
Ms Young is very articulate and one of the more useful ATK videos
I enjoy cooking in a wok and like how things cook in a wok but that is not a fair comparison with such a small short skillet.
Yeah I need a wok... its like the Asian version of the southern cast iron...great info.
The Wok is the absolute best to make Chinese food!
So fascinating. Appreciate the technique. I love and use my carbon steel wok a lot. Great results. I often use my induction cooker, but not always
It would be good to do another comparison with a saute pan. I accidentally discovered the joys of the saute pan many years ago and it has become my #1 used cooking vessel.
Woks look like they work amazingly over a flame, probably better than most flat bottomed vessels, I'd guess having never used one, given that they look like they're very well adapted to the physics of that setup, but they seem a poor match for electric cooktops where there's so much less (waste) heat coming up the sides.
I feel like the saute pan would be a better competitor with its high sides and large cooking surface.
And the flavour. The flavour from cooking in a carbon steel wok is second to none!
A wonderful recipe! If you're gonna use an American stove & non-stick skillet, it looks like the volume of your recipe needs to be less so you can actually stir it & cook it without having half of it land on the stove if you're not super careful.
Actually you need to stir after a minute or so. It evaporates moisture so the meat can continue to brown
Used a wok for a couple of years at home, and then just switched over to a carbon steel pan for stir fry- the annoying thing about a wok on a home stovetop is that you actually can't really maneuver the food like you could in a traditional high flame wok setup; you're still awkwardly stirring things around and it takes a while for it to preheat to steady temp. I find just cooking in smaller batches and using a carbon steel pan is far more effective for regular stove top use.
Honestly if you're going to need to do batches I think it would be better to take advantage of something that gets a lot more use in an American kitchen than a Chinese one: the oven. There you've got greater capacity to roast lots of ingredients or to divide the work between the oven and the stove, allowing you to use something taller to combine everything since browning won't be as big of a factor by that point. Sure you'll have more dishes, but the trade-off is you can theoretically make even more food in less time, and if you use the broiler/grill setting for browning you don't even necessarily need to preheat your oven that much.
People are way too concerned with 1-to-1 replications of foreign techniques when they often already have equipment that can make the same things in a different way. If you just roast the veggies in the oven you can brown the beef in a skillet and then combine everything in your serving vessel. Even if you do a proper roast instead of a quick broil, the preheat time can be spent prepping your ingredients.
@@danielleanderson6371 Maybe if your goal is quantity of food, rather than quality. The cooking surface of any vessel on the stovetop will give a better sear than you could get in the oven, and cooking by convection will make the food turn out completely different than cooking by conduction. It's like comparing "air fried" food to deep fried food (though, you probably think those turn out the same, too.)
Also, the technique in the video was in no way a 1-to-1 replication of a foreign technique.
For me, carbon steel wok wins every time
If you are lucky and have a gas stove top, use a round bottom one, with a cast iron adapter ring, it works even better. As much I love my carbon steel pans, I tend to use my wok more often also for non asian cooking, it's simply more versatile.
It's just a fucking pot to cook in. You don't need to cook exclusively Asian food in this thing. It's just a fucking pot. It's stupid to think that you can't cook anything else with it other than stir-fry. Stupid, ignorant and slightly racist.
Lisa always rocks
But does she roll?
stoves for wok tend to also heat the sides of the pan. With the american burners the heat is not well transferred to the sides of the wok. So if you compare a skillet of equal surface area or weight as that of the wok, the cooking surface of the skillet would be far larger.
Love these two guest chefs!
You can actually use a casserole like pot to avoid the grease splatter and it has the volume of a wok.
I use this trick too; but I find that food might brown a little more slowly because the sides inhibit evaporation just a bit.
How can you judge "equal" without actually sampling the results?
While I like woks and I have three, it's not quite fair to compare such a shallow pan. The skillet I use has somewhat higher sides, and I can throw the food around quite a bit without spillage. I find it works very well. I don't mind a flat cooking surface, as I'm used to teppanyaki-style cooking, which I often do on a large, flat griddle.
Wok has a benefit these two ain’t talking about. When you’re bouncing/tossing your food around like a crackhead, a wok has more room for error
Wok vs non stick pan...that's the show...Nor which wok is better..! Younglings !
What doesn't beat a non-stick pan? -This was idiotic!
the skillet did NOT look like more work. And the ability to toss is an advantage. Score this a tie. (disclosure, I cook both ways - I'm interested in the result, not the theology.)
Maybe they plan to go to China some day and not end up in a prison camp.
The wife is Asian. They use wok for cooking everything. Even rice. Like the frying pan is to us the wok is to them.
I stir fry in my Utopia Kitchen jumbo cooker. There's plenty of room. Tei Pei stir fry comes in a variety of dishes. I eat them all except the shrimp fried rice.
i noticed there's a flat surface on the bottom of the wok. all the woks my grandparents had were all rounded. i personally uses a pan that is the combination of both. taller edges than this skillet but shorter than the wok, more flat surface areas on the bottom than the wok but less than the skillet.
American stoves are shaped differently than Chinese stoves, so the flat bottom works better. Especially to get a larger cooking surface for our weaker burners.
A few thoughts:
1. Take the time to season your carbon steel wok properly.
2. A regular electric burner and a wok ring should generate enough heat for good results, especially with a relatively thin wok. I get close enough wok hei without high-powered gas. It's fine. Don't get hung up on it.
3. A well cared for wok can last generations, a non-stick pan, not so much - and it is probably poisoning you.
4. That being said, it's hard to cook a traditional omelette in a wok - but you also may be surprised at how much non-Asian cooking you can do with a wok.
5. Wok tools are very handy. Strainers, sieves, etc.
Works can also be better for popcorn and deep frying
西式爐的缺點就是火力不足，畢竟「炒」這個烹調方式在西方飲食文化中並不常見。
而中式鍋具的優勢就是可以適應「多樣化的烹調方式」，不論煎、炒、煮、炸、蒸都可以用同一個鍋子。
I agree.
@@landit I concur. However, I wonder if everyone notices just what the "edit" in the post was?
Apples and oranges. A wok on an underpowered heat supply is just a weird shaped fry pan. That is why both methods shown produce the same results. Try that on an electric glass top burner and you probably would have chosen the nonstick.
I think an Electric, non-stick wok, is the best option.
What about wok vs carbon steel skillet?
it's all about volume and shape, carbon steel woks exist
@@akidforever92 In fact, that wok looks like it is carbon steel.
@@akidforever92 Aren't all wok's carbon steel? (I mean real woks, not the flat bottom monstrosity shown in this video)
Yes, exactly to truly test the effect of pan shape the material of the pan should be the same.
Like they said, if your stove has a high power then wok is better, otherwise a skillet works just as well.
People with peanut allergies arent allergic to peanut oil, only if its cold pressed which is very unlikely to be served in asian restaurants
never had stir fry stick to my all clad pan
Very nice video. Grace is only at gear 1 and did not shift to higher gear. She could use the wok to toss and cook the food concurrently with higher heat. She could finish cooking in much shorter time with tossing and high heat. I'm surprised that Grace did not introduce wok hei here. Maybe the stove is not suitable?
With that amount of food in the skillet, it's relatively more challenging to toss and cook. Skillet is useful to other type of food.
I wish you would have put the link for the wok that Grace Young was using.
Tefal makes Teflon non stick Chinese woks, try it out
Could you please do a test for the best wok to use on an American electric stove? I understand that electric cooktops aren't ideal for use with a wok. Some of us don't have a gas option, as is typical in the southeast US(at least where I live, there are no natural gas lines in my specific area). If this question has already been addressed, I apologise. I've used many recipes and purchased several products based on information shown in America's Test Kitchen shows. Thank you for sharing.
There's no mention of the sauce she puts in just before the salt and corn starch mixture.
This is supposedly Grace's recipe: www.thekitchn.com/how-to-make-stir-fried-beef-and-broccoli-226775
@@leeeismann4807 Thanks.
Can you please make the best steam oven for the money and more importantly the best result!!! I see the e-series from WOLF!!! Is it really a good steam Oven compared to rational scc!!!!!
I think you guys should re-do this challenge with a 12 inch Matfer Bourgeat...
What if you had a non stick coated carbon steel wok.Who would win then?
Great Demonstration thanks
I like it so much to know more knowledge for cooking
How about using a large pot, if you're woried about spillage...🤔
What wok please, the one you guys tested out isn’t available. What is the wok she’s using? Is it too pro for us 🙈?
I just read all of the instructions for properly caring for the carbon steel wok so that it stays seasoned properly and prevents rust. What is the process for maintaining the outside of the wok? Does it need a light coating of oil to prevent rust? Thanks for your help!
Oh that is making me hungry.
What about wok vs non stick wok?
Nonstick woks are pointless. The entire point of a wok is to be able to use super high heat, which should never be done in a pan with a nonstick coating. Plus a really well-seasoned carbon steel wok wil be nearly non-stick anyway.
@@pennyfarting Non-stick is a general term. Aluminum melts at a higher temperature than soy oil turns to fire. Non-stick isn't necessary for anything; knowledge surpasses both.
I've found I can achieve similar results on my current stove (15000 BTU power burners) with my 1983 Taylor and Ng female wok and my 1986 #12 (13-1/2 inch) cast-iron skillet. The cooking area of the wok is sorta counter-balanced by the eNORmous size and bottom area of the cast skillet.
"Female wok"? How do you tell?
@@OldDunc The handles. Male woks have one long sticky-out handle like a man's thing, and one rounded handle. Female woks have two rounded handles.
There is no link to buy the wok.
I just want to point out that, for a single person, the quantity being produced here is far beyond what someone needs for a meal, or even two meals. Some of the tools and techniques, not to mention ingredient quantities just don't work very well when you're cooking for one… A wok that hold 5 quarts is absolutely overkill unless I want to eat the same thing for a week, and I usually don't. That makes the nonstick skillet a more viable option.
Grace forgot to mention Wok Hei! I bet there was a subtle, yet different, taste to the dishes, that's Wok Hei!
Thank you for having a credible expert to challenge your advice of using a nonstick skillet for stir frying.
Wasn't credible to me.
Hi Lisa, I live in Sarasota County Fl and have a electric stove top glass countertop how do I season a wok that I bought, as the heat source is not hot enough. Should I buy a propane portable stove. I have asked most Chinese restaurant in the area to season my wok but all denied my request do you have any ideas. Many thanks & Happy Newyear .
I’ve had my hand hammered steel wok for over thirty years now with an outdoor propane burner that gives me the heat I need. I won’t stir fry in anything else, no need to.
I was wondering about propane -- it seems to get hotter doesn't it.
@@Briguy1027 Yes. I just realized that the burner I bought is for uses as a turkey fryer. I guess that is why it has such a high flame.
Can ATK do an equipment test on portable gas burners for people with electric stoves?
The most common type of food I cook is stir fry, and it's all Grace's fault. :] Without her name on the title, I almost didn't click.
I've never heard of her before. Does she cook American version of Asian cousine, or is she a proponent of more authentic Asian/Chinese dishes?
Wok wins until you have to put it in the cabinet... maybe I just need a test kitchen sized kitchen. Don’t get me wrong I would love to have all the toys and tools but if you have limited room, my choice is always a good non-stick pan.
I hang mine up.
I have no non-stick pans. I do Julia Child's spatula free omelette perfect from the first time in seasoned stainless (clad). -They're simply selling junk we don't need.
Interesting video. Kind of a un-fair comparison. Instead of using a 12-in. shallow frying pan, a 12-in. deep sauté pan with taller sides would have performed much better with that stir-frying and volume of food. The wok is still the way to go.
You could feel all the mutual respect everyone had for each other. That is something you don't see in social gatherings, very often these days. The two dishes looked exactly the same when done. What was the outcome, what was the verdict? Wok vs. Non-stick?
Can you make a guide on the type of had stove to use for woking? What to look out for to set up the stove? High pressure vs low pressure regulator and hight vs low pressure stove? Not much info on this on the internet. Thx
Where is the link to buy this wok???
What material is the wok made off ?
not for nothing but why would u low walled frying pan to stir fry? its gonna make a mess
What if the chef cooked the broccoli first and then the beef? Would there be any difference? All my cookbooks (except Helen Chen's) say to cook the meat first. Is there a reason why?
Wok needs a lot of oil, a non stick pan can use very little oil, when I was dieting and counting calories, I cooked with only 5ml/5gr of oil for 2 eggs, 5ml to stir fry chicken+onions, then added another 5ml when adding 200gr white rice, that's only 15ml of oil in total per meal. About 2x 600-700 kcal per meal plus 1x 100-300 kcal snack.
It is funny that people very often complain about excessive use of oil in Chinese cooking. Yet, they don't seem mind having a piece of big fat steak with gravy and mashed potatoes followed by a big piece of apply pie.
@@blam1328 Kinda funny that you reply that to me when I said on a diet above, of course I would mind for such food when on a diet.
No Wok Hei. Both non starter. Check French Guy Cooking channel for how to use charcoal chimney to cook with wok.
What brand wok does Grace use..I’m in the market for one