🍳 Best Wok of 2022? Wok Review & Guide | Pre-seasoned Hand Hammered Iron Wok | Review Rack
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2021
- There are many factors to consider when choosing a wok. Round bottomed/flat bottomed? Big/small? In this video, I provide my criteria to select the best wok and review a pre-seasoned hand-hammered wrought iron wok by Master Star.
Master Star Wok:
✻ www.aliexpress.com/item/32924...
(Use coupon code OPDMLV87G3L7 for $5 off every $50 spent. Max 3 uses)
How to Season a Wok Instructions:
♡ Video: • 🍳 How to Season New Ca...
♡ Written: rackoflam.com/tip-how-to-seas...
SUPPORT my channel:
➜ paypal.me/rackoflam?locale.x=...
➜ buymeacoffee.com/rackoflam
CONNECT WITH ME:
♡ Business Inquiries: rackoflam.com@gmail.com
♡ Instagram: / rackoflam
♡ Website: rackoflam.com/
♡ Facebook: / rackoflam
♡ Pinterest: / rackoflam
♡ TikTok: / rackoflam
♡ Twitter: / rackoflam
MUSIC:
♫ A Long Cold
#wokreview #bestwok #woks #rackoflam #howtochoosebestwok #nonstickwok #ironwok #carbonsteelwok #chinesecooking #cooking #chinesefood #cookware #nonstick #wroughtiron #masterstar #wok #镬气 #wokhei #steelwok #stirfry
What a beautiful wok! Thank you for this thorough review!
The Chinese words in the handle says “章丘铁锅”，means iron wok from Zhangqiu. Zhangqiu is a district in Jinan city of Shan Dong province in China. Well-knowed for hand made carbon steel woks, the this place has became rather famous and the wok produced there are getting pricy because of the high demand. Normally it is hand hammered for 20000 to 30000 times by artisans and each wok need to be crafted for days. The final product would have a shinny mirror like surface and you can see the slight hammer mark but unable to feel them when you touch the surface.
Wow thanks for the details! I had no clue!
Holy that wok looks so nice
To be honest, in this video, the wok failed the egg test. It shouldn't be that hard to get the spatula under the eggs, plus we could literally see that part of the egg stuck to the bottom while you flipped it. But to be fair, I'm pretty sure it wasn't the wok's fault. The wok wasn't sufficiently seasoned. Pre-seasonong in the factory and one go with scallions and ginger aren't quite enough. I also suspect that the wok didn't have the right temperature. That tends to be the number one reason why food sticks to pots and pans without non-stick coatings. Nonetheless, this is a beautiful wok. I have come across this manufacturer very recently and I'd love to get one myself. In my case, for now, a flat-bottom one would do. I just wish they produced these in the same diameter and with the wok and handle in one piece like in the case of your wok. But I don't really see one that would fit all these criteria
It is true that the wok is not seasoned enough- it should be darker than blue.
I own one of these. The thing is that actually not much seasoning really sticks in terms of making a black coating. After a year of use it’s still mostly pretty blue and I DO NOT neurotically scrub it or use soap. You just need to heat it properly through before cooking, change the first application of oil and you’re good. The only weakness really is that periodically grease will slip under the rubber coating on the handle and make it slide when the handle gets really hot. But just take it off rinse it and wash the handle and youre good. I think the egg sticks in this video because she only has one ring on the burner so you get a temperature difference between where the flame hits and the centre - and that creates classic stickage.
@@kenichi407 Truth hurts, sometimes.😃
Precisely!
Have you seen the copper wok? What do you think?
really good~!!
It’s the best of the best wok made in the place called in China “zhang qiu”. The first two Chinese words on the handle is that. The last two words mean “iron wok”. It is expensive (more than $100) because it is the best!
Congrats on the collab! Looks like a beaut. Really cool the handle and wok were forged from the same metal!
The top left Chinese character says "iron."
Thank you! Still figuring out what the remaining characters say 😅
shipped from USA warehouse,only takes about 7 days before you get it
The 4 characters: Iron Wok ZhangQiu
@@DLong-wp8su yeah,you know Zhangqiu wok,we do make the handmade ones
@@masterstarofficial1214 you make flat wok ?
Does it have any quality certificate?
WOW that's a beautiful wok!
Really beautiful,wanna get one
@@masterstarofficial1214 oh hey master star
The real deal an authentic iron wok one of the best I've ever used. When well seasoned and properly maintained this wok will give you years of balanced performance and great flavor at high temperature.
👍👍 written on your handle in simplified character is : top to bottom left row = tie3 guo1 - iron bowl/wok in Mandarin, next row top-bottom is zhang 1 qiu1 - probably manufacturing label 👍👍 sorry, cannot tell you in Cantonese.
Thank you!! Your Chinese is better than mine 😅
I own one - it’s pretty great …
Was this egg demo done with brand new wok or did you season the wok first?
The wok came pre-seasoned, but I further seasoned it with some old ginger and scallions.
7:45 on slow motion had some part of the egg sticking in the wok
Nice n easy
Where can I buy this wok ?
Can you please recommend me a good light weight wok I bought my self a yosukata woke Beautiful durable, but crazy heavy I’m gonna be cooking for parties, weddings gatherings from 15 up to 40 people A heavy wok It’s not gonna work for me. I’ve been trying to figure out what kind of woks they use at places like panda express So if there’s something you could recommend, that would be great thank you
your wok had a colder spot , this is where the egg left some stuck to the wok, also that wok ring is not good it does not allow enough air to flame, that`s why your flame was showing yellow,
buy one of the cast iron wok support grate for round bottom woks that sits on the original cast grates this will allow flame to be normal,
pork fat from bacon is I find is one of the best ways to help season a wok quick faster,
Do like the wok it looks cool,
Do you still like this wok as much as you did a year ago?
Beautiful
7:40 I like how the video is sped up during the flipping of the egg, where you can clearly see eggs stuck on the wok... then she says "success". When a video is sponsored LOL
Does anyone know if the blue color is from seasoning and does it turn darker over time
It's from heating it over high heat before seasoning.
Beautiful Wok.Where can I buy one.
It is linked in the description 😊
Can a wok be re seasoned if you mess up? Cause I did!! I need to go back and follow ur vid for seasoning a wok!
Yes. Just clean off the oil and re-season it.
Yes! It can be re-seasoned 😊
shipped from USA warehouse,only takes about 7 days before you get it
Great video,
How can someone tell if a wok is really hand hammered or machined? There are way too many fake ones out there that cost a ton?
Is it a good idea to get a pre-seasoned wok?
Thanks
I would recommend a pre-seasoned wok, as it has previously taken me an hour (or longer) to season my own wok at home. Moreover, it filled my kitchen with smoke lol. Definitely will save time and energy. This wok was seasoned impeccably before it arrived.
I bought 1 from Amazon with different brand and do have an exactly same stamped name on the handle. The wok is 36cm and weigh 5.8lbs. However, I think it is clone or made in the same town as Master Star. The hammered marks are little bit more deeper than Master Star base on the photos/video. I am not sure good or bad idea. The wok work very well. If you want to do some tossing, buy something lighter than 4lbs. My spouse refer the other carbon steel wok that we have weigh only 2.62lbs over this heavy one.
Zhensanhuan and master star wok look similar but have huge price difference
Great wok. Does it rust or not?
It doesn’t rust under proper maintenance (wiping dry and applying thin later of oil after each use). If you leave any water on the wok it will rust
@@rackoflam thank you darling.Where did you buy it if it's not a secret ?
Did you use the 32cm or 34cm? Not sure which to get.
I have the 34cm
@@rackoflam that’s the one I got! Very excited. Thank you!
Great wok..but no way to hang it when done. That’s kinda deal breaker. Not many cupboards can house it for storage.
Where can I geta one? Don from Australia
Hi Don! Details are in the description
The egg stuck to the wok @ 7:45
nice Racks!
Can you leave the link below for us . I would appreciate that very much.👍👍👍
Like 👍91. Great video 👍📹my friend. Have an amazing day everyone ❤💕💖.
I would love to order this wok however had difficulty signing in, attempt many times, stuck on when phone number was asked so they could send me a code for verification but never got any code when my phone number was provided, I got frustrated so I gave up, their customer service was not user friendly before connecting you must subscribe so I gave up.
Just got mine with no problems with ordering from ali express. Try again. Hope this time works 😊
The engraving says, "You paid too much for this wok."
Name company of black wok.
Details are in the description!
I actually do like "the-rack"... 😊
Wok you see is wok you get ! 🤪
😜
The link says it is is a carbon steel wok, not real wrought iron wok.
You are correct. However carbon steel is the preferred material for an authentic Chinese wok anyway. Not sure why the terms carbon steel and wrought iron are both in the description for this product. Obviously it can't be both. I think it has something to do with the language barrier as there are other things in the description that don't make sense either. I've had an interest in handmade woks for several years now and I've never heard of one being made out of "wrought iron".
💜💜💜💜👍👍👍👍👍
Literally, if you read from the right down, it says lucky mound, iron pan. Maybe someone more in tune with Chinese would know a better meaning.
Thanks Judy! I get the iron pan part but lucky mound? Hmm 🤔
Carbon steel not iron :/
carbon steel is iron with 1% carbon, still an iron product. 🤷♂️
The wok FAILED the egg test ! we are SMART consumers, don't treat us like we're dumb.
I agree it failed, but this was only due to the technique employed by rackoflam. She put cold oil in the pan and did not allow the temp of the pan to rebound and the temp of the oil to get hot enough. If she had waited another 20-30 seconds she would have had better results. The technique used with eggs matters, as you will get very different results depending on what you do or don't do.
It's too heavy for most pros
U r beautiful. God bless you
Chinese on therapy from western world. Hahahahahahahs
nice comercial
The stamp translation reads:
YOU MESS UP REVIEW, YOU NOT SEASON DA WOK. NO MORE FREE WOKS!!
Nï Hö🦋✨🙏🏼 Consideråte review✅
Greå🌱 presentation 🔍
I’m an avid Fan of the Wok, 🙌🏻🥳 of zé early applied innovation, from it’s ergonomic shape, dissimilar metal combination, how it can be affixed to the fire source, to the humble dome rest/stand, for the domestic market.
Certainly an advantage in not only stability, also how thermally well the stand capitalises more of the heat 🔥source. Reminds me of another design innovation in thermal dynamics, to further entrap flamed 🔥 heat sources, ♨️
hopefully 🙏🏼 one ☝️ dåy, I’ll get a chance to replicate.
I also admire your chuan 🙏🏼, with the all the inherent design of your presented 🦋♨️🎋, I’m Surprised there isn’t the symbol for Harmony ㊗️ upon it’s prototype handle.
Com on nü Lü〽️ 🌷🌅 ☂️
Really beautiful,wanna get one
Are you available or you're married already?