I love how it was on the point and short enough… Also pls create a video on how you season the wok. There are a lot of different processes on internet and it’s confusing sometimes
Thanks for the kind words, I always try to make my videos as concise as possible. I can definitely make a video on seasoning, I encountered the same issue when I first bought a wok.
I've spent a lot of time and money on wok and wok setup. What I've come to learn is that high temperature burner is crucial to really get the proper wok cooking. And the average gas burner will not reach temperature high enough.
got exactly the information and confirmation i needed from this video despite having already read a million reddit opinion posts. hope your channel grows, it definitely deserves more attention!
I love how you are clear to the point. I was doing research on wok and came upon all companies you mentioned. Wokshop, Joyce and Made-in. Hard to make decision out of these.
Appreciate the kind words! If you can afford the heftier price tag the made-in wok is definitely my favorite. You certainly wouldn't be unhappy with any other wok I mentioned in the video, but the construction quality of made-in is top tier.
I think one important element you forgot to address- and trust me I'm not a wok snob, if there's such a thing, but I think it's an important design of the wok- which is the hand-hammered imperfections that allow food to cling to the sides while liquids center on the bottom, allowing foods to steam. That design also allows food to stay warm since the high sides are cooler than the bottom of the wok. Just my two cents.
For western kitchens I think a stainless steel wok is an excellent option. Stainless can get decently non-stick at higher temps so it's still fine for stir fry, and since it's non-reactive you can use it in place of a saute pan for acidic dishes like pasta. I have a 14 inch stainless steel wok and it is by far my most used pan. Love it for both stir fry and one-pot pasta.
The flat-bottom Yosukata wok I currently use always tends to warp when heated up, making induction contact not perfect. I think it has to do with it's thickness at 1.5mm. I'm considering getting the Made In wok, which is 2mm, which just seems to be a better overall investment for induction users.
Thank you You helped me soooo much in making a decisiion on which wok to buy Best part of your video Yup you guessed it Your dog and you together cheers
Dude. You did the TL;DR in the beginning of THE VIDEO??? Uhh ya, idc what else you have to say in other videos…I’m subscribed and appreciative! Also thank you for the help, much appreciated!
Excellent video, I appreciate the simplicity of the content and how you provided us with information on how to purchase online from a small local business.
Ok the Joy Chen one, would it need to be seasoned? If so can you do that with wood handles? Looking on your Amazon link, what's the difference between coated and uncoated? Obviously, I know that one is coated. Lol
Yes it needs seasoning. With wood handles, you either do your initial seasoning over the heat instead of in the oven, or you can remove the wood handles (they are typically just plain screws) if you feel like you “need” to do it in the oven (not a necessity, seasoning over heat works fine).
I would like to add a 16 inch wok for families. Easy to buy at restaurant supply stores in person or online. Whether cooking for 1 to 2 or a family of 6, you'll be fine. I have a $50 cap on price for one. The Made In wok is just way too expensive to justify the price. Another thing to consider are lids and inner side racks. I use a lid now and then with my wok. I mostly cook Korean variations of egg fried rice in mine. My son cooks all stove top food in a wok.
You forgot to show the stainless steel woks. These are being used more and more frequently in Chinese restaurants! I also bought a stainless steel wok and am very happy with it. Please try this one too!
I have 3 woks I got a Joan Chen but it is a thin cast iron from Costco. It takes a little longer to heat up. Woks are great for frying bacon. I am a kitchen gadget geek.
Me too, I love a great kitchen tool. Do you subscribe to America's Test Kitchen magazine? They have great recommendations every month, I bet you'd get a kick out of it.
hello, thanks for the straight to the point video! i just got a used wok and have no idea what it's made of. i thought it looked like a peeled off non-stick, but it's the same coating all around (where it's not peeled of course) the pan, and it also look a LOT like the sauté style carbon you presented (with the light strips all across). the coating is gray, while the under-coating is silver, rusts and is magnetic could it be anti-rust coating still? it's been owned for 6 years before i got it, i really hope it's not non-stick! ah well i just saw someone else's comment about a wok with a very annoying coating as well, might be the same story!
It is the cooking style that dictates the choice. Northern Chinese style (Szechuan or Beijing) tosses the wok by bringing the whole thing up in the air and this asks for a really light thin walled small wok. Cantonese uses either a medium size wok with loop handles for tossing by sliding the wok on the stove ring for tossing so a larger more heavy wok, some chef esp. Cantonese chef making high prized dishes like sharks fin, uses a gigantic wok and both hands (ladle and spatula) for stir frying. House hold use is nearly always a 14” carbon steel medium weight and can have any handle style as the cook is unlikely to toss with the wok.
This is great advice. Although I would not recommend the Joyce Chen wok. It has a really tough factory coating. Doesn’t come off with just soap and water as the instructions said. Seasoning was a major pain.
Made In wok is a pound heavier and its bottom cooking surface smaller. I'd probably go with Grace Chen instead. I noticed Taylor and Ng has a pre-seasoned wok which may be easier for beginners.
Been using carbon-steel pans my whole life. But I want to try a wok to see if food cooks faster (constantly tossing, stirring...). How's a flat-bottomed wok different from a saute pan? Is it not harder to keep the food constantly moving to the hot bottom?
So a flat bottomed wok is essentially a small carbon steel saute pan with large rounded sides. I don't think your ingredients would necessary cook faster in it, but it's main advantages come with the massive surface area the sides bring. You have more space to work with so the pan feels less crowded when stir frying, you can scrape ingredients up the side to slow their cook time while adding new ingredients, pour sauces around the sloped sides so they caramelize before hitting your ingredients, you can deep fry in it, you can steam in it, you can use the handle to toss ingredients in a saucy dish without worry of splattering everywhere, etc. It's just a very versatile tool that is easily my most used pan, they're a joy to cook with.
After going down the Wok rabbit hole, this video perfectly summed up all my takeaways. This should be required watching for anyone looking to buy a wok. Could have saved myself hours of research if I watched this first. Great video. I ended up getting the Made In.
Thanks, I have been struggling with all the different options on Amazon. I bought one but it has a coating on it and when I take a paper towel across the pan with oil on it the pan leaves a blackish grey residue on the towel. I have gotten my money back and have started my search again. These tip help a ton.
Buying a home wok it's kind of like going to the Ford dealer to buy the equivalent to a Top Fuel dragster 😄 Restaurant Wok burners are what about 150,000 BTU , your highest home gas range will be 15,000 BTU and electric - induction maybe 11,000 or so. With that said no for the Newbie you're never going to achieve restaurant prepared wok cooking so without actually buying a high BTU outdoor burner one needs to understand they're not going to achieve equivalents to a restaurant. But for what it's worth I agree with the carbon steel leave the non-stick and stainless steel at the store but as far as cast iron there are times that will achieve higher Heat holding capabilities but it's going to be all spoon work vs roll toss.
At 3:35, you show a wok. It's silverish in color. However, the next wok, is black/darker in color. However, they are both carbon steel. Do you know why the difference in appearance ? Thanks...
I got the Made-In Wok in a Made-in cookware set. The set included both carbon steel and stainless pieces. I kept the carbon steel pieces and gave the stainless pieces to my college age daughter since she is now in an apartment and needed some cookware. The Made-In wok is fine except for the handle, which is awful. It’s flat and relatively thin. That, along with the fact that the wok is somewhat heavy, leads to the handle edges gouging my hands. Do you see this as an issue, as well? If so, is there a fix in the form of some sort of handle wrap, or something?
Wet a small hand towel and tie it with rubber band at both wok handle or one only before start cooking. Or use back of ladle. Chinese chef they use their stir ladle to move around the wok (their wok is big size 😂.
I purchased a cast iron wok about a year ago, since it was forged and processed in China since the 1700's. it looks great, cooked on it once or twice, and i found that it took a while to heat up and then hard to control (electric burner) WAY too heavy, Its collecting dust now. I just purchased the Made In Blue carbon wok based on many reviewers from some of the best YOU tubers cooking shows. I just seasoned it based on Made in instructions, and so we shall see. I think it is a bit heavier and thicker than a skillet.
I got the made-in carbon steel as part of a large cookware set that I bought for my daughter. I do not like it at all. The cooking surface is fine, but the wok has a major design flaw in that the handle is EXTREMELY uncomfortable! The flat angular nature of the handle gouges the hand when picking the wok up. This is only amplified by the fact that the wok does not have a helper handle to assist when emptying the contents into a bowl. I suggest staying away from this one. I also wish I had bought my daughter an All-Clad set rather than a Made-in set for the same reason. The All-Clad handles are much more comfortable.
Hello there! Thanks for the awesome video! I’m currently wondering what you think about the made in wok compared to the Joyce Chen in terms of performance? I actually want to buy the madein wok, but want to make sure it’s worth the splurge. Thanks for your thoughts!
Hey there, nice to meet ya! So I don't find there's a huge difference in performance between the two, the Joyce Shen wok is larger so if you'd be cooking for a crowd a lot I'd probably go for that one. I'm a huge fan of made-in cookware in general, their stuff is all SUCH high quality and (compared to other high end cookware brands) reasonably priced. If you can afford the extra money on the wok, I'd say totally go for it. It's a gorgeous piece & I do find that it is easier to maintain the seasoning on it for whatever reason. You definitely won't be disappointed with the other wok though, both great products but the made-in quality is head & shoulders above Joyce Chen. Let me know what you end up getting!
@@MishkaMakesFood Thanks for this input! After reading this, I ended up taking a plunge on the Made In Wok and just got it! It is a little heavier than I expected, but am excited to season it and get going on it. It came in a blue shipping box rather than a red one, which I thought was odd, but whatever! Thanks for the video again!
@annettemartinez9941 I believe it may be an error in the details on the part of the seller as they list it in the title as a carbon steel wok. If you're worried about the purchase, you could shoot the seller a message to confirm or walmart also sells joyce chen cookware (although at a higher price).
you see Chinese restaurant using carbon steel because they pair it with a jet engine burner to overcome the heat issue and they are huge so the weight it's impossible to other materials. Cast iron wok (the ones made in asian, not lodge lol) weights 3 - 4 lbs will always get your better result for home cook.
Why did you not bring up stainless steel woks? I bought a allclad copper core set, I wanted to buy their wok in the same line, but someone mentioned that it will heat evenly and that is not what I want in a wok. Would like a second opinion on that.
@FancyShoesVlogs so I think what the person you spoke to is talking about is that professional chefs who use woks make use of the 'hot spots' towards the bottom and the 'cold spots' towards the top. I think a stainless pan will still have them, but the allclad copper core will definitely have a more even heat distribution so you wouldn't have those zones as clearly defined. IMO that's not the issue with a stainless steel clad wok though. For more stir frying, you want your pan to be RIPPING hot . This polymerizes the oil in the pan over time (aka seasons your pan) and this is not desirable for stainless steel. I have a few of those copper core pans and I'm sure you've noticed what a pain it is to scrape off the super heated, polymerized oil.
@@MishkaMakesFood Hi, the EASY way to clean an All-Clad or any stainless steel pan is to pour boiling water in it. Many years ago I gave away a quality stainless steel fry pan because everything stuck to it. Now I have learned the drill: 1) Heat pan BEFORE adding oil. The heat-expanded surface becomes slick when the oil is added. Sticking is markedly reduced. 2) Clean as I mentioned above. Soon after cooking, pour in boiling water and gently scrape off the stuck material with a silicone spatula. Everything lifts up as if you are making gravy. I also gently lap some water up onto the sides where some burned on coating may be. Rarely do I need to get out Barkeeper's Friend and use elbow grease. All that said, when it comes to making eggs, a seasoned carbon steel fry pan is the non-stick cooking and clean up champ.
Yes, scratches on a wok are generally okay and won't usually affect its performance significantly. However, it depends on how deep the scratches are and the type of material the wok is made from. Superficial scratches may not impact cooking, but deeper ones might affect how it cooks or cleans.
Is mild steel the same as carbon steel when it comes to buying a wok? Also, do you have any preference for/against spun woks (with the ridges along the sides)?
Thanks for watching! So it looks like mild steel is the industrial term for a type of low-carbon steel so I think if the brand you're looking at is advertising a "mild steel wok" it may very well just be a carbon steel pan. I did want to touch on spun/hammered woks but it just didn't make the final cut. I've used both and it's another feature that I could take or leave. Supposedly the food sticks better to the sides when scraping it up but I didn't think it was a huge difference either way to be honest.
You could totally get a stainless steel wok for indian dishes if you would like but I wouldn't use one for stir frying because the oil will polymerize at the high temps and burn onto the stainless steel.
I love how it was on the point and short enough…
Also pls create a video on how you season the wok. There are a lot of different processes on internet and it’s confusing sometimes
Thanks for the kind words, I always try to make my videos as concise as possible. I can definitely make a video on seasoning, I encountered the same issue when I first bought a wok.
Thank you! Love the format and the fact that you get right to the point.
I've spent a lot of time and money on wok and wok setup. What I've come to learn is that high temperature burner is crucial to really get the proper wok cooking. And the average gas burner will not reach temperature high enough.
got exactly the information and confirmation i needed from this video despite having already read a million reddit opinion posts. hope your channel grows, it definitely deserves more attention!
Really appreciate the kind words! That's exactly why I made the video haha, I researched for hours before finally pulling the trigger on a wok.
Agreed, you absolutely nailed it. Signal through the noise. Cheers!
I love how you are clear to the point. I was doing research on wok and came upon all companies you mentioned. Wokshop, Joyce and Made-in. Hard to make decision out of these.
Appreciate the kind words! If you can afford the heftier price tag the made-in wok is definitely my favorite. You certainly wouldn't be unhappy with any other wok I mentioned in the video, but the construction quality of made-in is top tier.
I think one important element you forgot to address- and trust me I'm not a wok snob, if there's such a thing, but I think it's an important design of the wok- which is the hand-hammered imperfections that allow food to cling to the sides while liquids center on the bottom, allowing foods to steam. That design also allows food to stay warm since the high sides are cooler than the bottom of the wok. Just my two cents.
For western kitchens I think a stainless steel wok is an excellent option. Stainless can get decently non-stick at higher temps so it's still fine for stir fry, and since it's non-reactive you can use it in place of a saute pan for acidic dishes like pasta.
I have a 14 inch stainless steel wok and it is by far my most used pan. Love it for both stir fry and one-pot pasta.
The flat-bottom Yosukata wok I currently use always tends to warp when heated up, making induction contact not perfect. I think it has to do with it's thickness at 1.5mm. I'm considering getting the Made In wok, which is 2mm, which just seems to be a better overall investment for induction users.
My made In wok is hands down the best of the bunch, I'd highly recommend it if you don't mind the high price tag.
Is the saute style wok easy to season, if yes, what oil do you use to season it?
Thank you You helped me soooo much in making a decisiion on which wok to buy Best part of your video Yup you guessed it Your dog and you together cheers
I have a Lodge 12 inch cast iron wok, and really like it. I love the sound of a spatula against the wok. Music to my ears.
Dude. You did the TL;DR in the beginning of THE VIDEO??? Uhh ya, idc what else you have to say in other videos…I’m subscribed and appreciative!
Also thank you for the help, much appreciated!
Thanks for the sub! Glad I could help aha
Great video.
Thank you for not waffling ❤
Excellent video, I appreciate the simplicity of the content and how you provided us with information on how to purchase online from a small local business.
Appreciate the kind words!
My new wok from Walmart Main stays brand carbon steel wood handles flat bottom looks like it will prove itself.i named my wok too.
Ok the Joy Chen one, would it need to be seasoned? If so can you do that with wood handles? Looking on your Amazon link, what's the difference between coated and uncoated? Obviously, I know that one is coated. Lol
Yes it needs seasoning. With wood handles, you either do your initial seasoning over the heat instead of in the oven, or you can remove the wood handles (they are typically just plain screws) if you feel like you “need” to do it in the oven (not a necessity, seasoning over heat works fine).
I would like to add a 16 inch wok for families. Easy to buy at restaurant supply stores in person or online. Whether cooking for 1 to 2 or a family of 6, you'll be fine. I have a $50 cap on price for one. The Made In wok is just way too expensive to justify the price.
Another thing to consider are lids and inner side racks. I use a lid now and then with my wok. I mostly cook Korean variations of egg fried rice in mine. My son cooks all stove top food in a wok.
All great points!
You forgot to show the stainless steel woks. These are being used more and more frequently in Chinese restaurants! I also bought a stainless steel wok and am very happy with it. Please try this one too!
How reliable is it in being non-stick is it good
But what about hammered versus smooth? Cmon mang
I have 3 woks I got a Joan Chen but it is a thin cast iron from Costco. It takes a little longer to heat up. Woks are great for frying bacon. I am a kitchen gadget geek.
Me too, I love a great kitchen tool. Do you subscribe to America's Test Kitchen magazine? They have great recommendations every month, I bet you'd get a kick out of it.
What are must haves in a kitchen for you?
hello, thanks for the straight to the point video! i just got a used wok and have no idea what it's made of. i thought it looked like a peeled off non-stick, but it's the same coating all around (where it's not peeled of course) the pan, and it also look a LOT like the sauté style carbon you presented (with the light strips all across). the coating is gray, while the under-coating is silver, rusts and is magnetic
could it be anti-rust coating still? it's been owned for 6 years before i got it, i really hope it's not non-stick!
ah well i just saw someone else's comment about a wok with a very annoying coating as well, might be the same story!
It is the cooking style that dictates the choice. Northern Chinese style (Szechuan or Beijing) tosses the wok by bringing the whole thing up in the air and this asks for a really light thin walled small wok. Cantonese uses either a medium size wok with loop handles for tossing by sliding the wok on the stove ring for tossing so a larger more heavy wok, some chef esp. Cantonese chef making high prized dishes like sharks fin, uses a gigantic wok and both hands (ladle and spatula) for stir frying. House hold use is nearly always a 14” carbon steel medium weight and can have any handle style as the cook is unlikely to toss with the wok.
This is great advice. Although I would not recommend the Joyce Chen wok. It has a really tough factory coating. Doesn’t come off with just soap and water as the instructions said. Seasoning was a major pain.
Made In wok is a pound heavier and its bottom cooking surface smaller. I'd probably go with Grace Chen instead. I noticed Taylor and Ng has a pre-seasoned wok which may be easier for beginners.
I keep hearing and reading the carbon steel woks will warp when used on a flat top electric stove :(
should have put cm on screen first time you mentioned inches, I already googled conversion by the time you included it
Been using carbon-steel pans my whole life. But I want to try a wok to see if food cooks faster (constantly tossing, stirring...). How's a flat-bottomed wok different from a saute pan? Is it not harder to keep the food constantly moving to the hot bottom?
So a flat bottomed wok is essentially a small carbon steel saute pan with large rounded sides. I don't think your ingredients would necessary cook faster in it, but it's main advantages come with the massive surface area the sides bring. You have more space to work with so the pan feels less crowded when stir frying, you can scrape ingredients up the side to slow their cook time while adding new ingredients, pour sauces around the sloped sides so they caramelize before hitting your ingredients, you can deep fry in it, you can steam in it, you can use the handle to toss ingredients in a saucy dish without worry of splattering everywhere, etc. It's just a very versatile tool that is easily my most used pan, they're a joy to cook with.
It obviously has higher sides ...
Another benefit of a wok is that they are fantastic for deep frying in, with the smaller bottom you don't have to use as much oil to fry things.
*_🎵 Flat-bottomed Stirs... You make the Wokking world go round...🎵_*
I am a professional chef..a professional Wok chef from out of Birmingham UK and your information is completely WRONG...stop misleading ppl!
Interesting comment- but you should say why and how he is wrong and misleading people.
I will go with this advice.
After going down the Wok rabbit hole, this video perfectly summed up all my takeaways. This should be required watching for anyone looking to buy a wok. Could have saved myself hours of research if I watched this first. Great video. I ended up getting the Made In.
@@760Piper thanks for the kind words!
I really like the way you talk and present the info. Well done.
I have the made in and I don’t love it bc it’s so freaking heavy. You can’t do the wok toss when stir frying and to be honest, that’s a deal breaker.
great video!
@lukekulak Thank you!
Thanks, I have been struggling with all the different options on Amazon. I bought one but it has a coating on it and when I take a paper towel across the pan with oil on it the pan leaves a blackish grey residue on the towel. I have gotten my money back and have started my search again. These tip help a ton.
Wow this channel is dope! Can’t believe I’m here before it blows up. chef’s kiss, thank you for this video
Thanks for the kind words dude!
Flat-bottomed woks are not woks.
They are pans with sloping sides.
Thanks for the video. Is it true that ceramic cooktops will warp the carbon steel wok?
A lot of people are not cooking on gas today. How about cooking electric?
Very helpful and just what a beginner like me needs to know.
thank you!!
I agree your like a rabbit hole.
We get the best wok for 5 dollars in India.
Very good video… keep doing… you got my subscription
Thank you!
Same. Love your channel!
Any suggestions for prepping and seasoning the Joyce Chen wok you mention with an electric stove?
I don't have an electric stove but I generally pop the handles off my wooden handled woks and season them in the oven!
@@MishkaMakesFood Cool, so that should be possible with the Joyce Chen?
Buying a home wok it's kind of like going to the Ford dealer to buy the equivalent to a Top Fuel dragster 😄
Restaurant Wok burners are what about 150,000 BTU , your highest home gas range will be 15,000 BTU and electric - induction maybe 11,000 or so. With that said no for the Newbie you're never going to achieve restaurant prepared wok cooking so without actually buying a high BTU outdoor burner one needs to understand they're not going to achieve equivalents to a restaurant.
But for what it's worth I agree with the carbon steel leave the non-stick and stainless steel at the store but as far as cast iron there are times that will achieve higher Heat holding capabilities but it's going to be all spoon work vs roll toss.
Great points!
At 3:35, you show a wok. It's silverish in color. However, the next wok, is black/darker in color.
However, they are both carbon steel. Do you know why the difference in appearance ?
Thanks...
The darker one is blue carbon steel, you can read about it here madeincookware.com/blogs/what-is-blue-carbon-steel
@@MishkaMakesFood thanks
I liked the video until the human walked in with the dog..
Still nice tho!
I got the Made-In Wok in a Made-in cookware set. The set included both carbon steel and stainless pieces. I kept the carbon steel pieces and gave the stainless pieces to my college age daughter since she is now in an apartment and needed some cookware. The Made-In wok is fine except for the handle, which is awful. It’s flat and relatively thin. That, along with the fact that the wok is somewhat heavy, leads to the handle edges gouging my hands. Do you see this as an issue, as well? If so, is there a fix in the form of some sort of handle wrap, or something?
I've heard of people using silicon slips over the handles - not sure if that helps but I hope you figure It out
Ok, I found where some use paracord wrapped around the handle. I think I might try that.
Wet a small hand towel and tie it with rubber band at both wok handle or one only before start cooking. Or use back of ladle. Chinese chef they use their stir ladle to move around the wok (their wok is big size 😂.
Great video 👍
Which company is wok from?
I purchased a cast iron wok about a year ago, since it was forged and processed in China since the 1700's. it looks great, cooked on it once or twice, and i found that it took a while to heat up and then hard to control (electric burner) WAY too heavy, Its collecting dust now. I just purchased the Made In Blue carbon wok based on many reviewers from some of the best YOU tubers cooking shows. I just seasoned it based on Made in instructions, and so we shall see. I think it is a bit heavier and thicker than a skillet.
Came here because searching John Xina vs the wok
I got the made-in carbon steel as part of a large cookware set that I bought for my daughter. I do not like it at all. The cooking surface is fine, but the wok has a major design flaw in that the handle is EXTREMELY uncomfortable! The flat angular nature of the handle gouges the hand when picking the wok up. This is only amplified by the fact that the wok does not have a helper handle to assist when emptying the contents into a bowl. I suggest staying away from this one. I also wish I had bought my daughter an All-Clad set rather than a Made-in set for the same reason. The All-Clad handles are much more comfortable.
Interesting, that you're talking about woks and then at the end of the video, you are holding and petting your next meal... lol
I watched and liked this video just because you gave me the tldr at the beginning. 👍
Well, I am mot sure what to do, someone bought me a wok. I want to use it, but I am not sure if it's carbon steel. Is there a way to tell?
I've got a wrought iron wok and pan by Solidteknics.
we still use our 1986 carbon steel Ken Hom wok
If the wok have scratched is it still ok ? I mean they say if non stick material got scratched its not healthy to use any more
I brought my first wok yesterday at Walmart for $6.88 Main Stay brand carbon steel.
I had saute style wok and it was DANGEROUS, the weight balance is off to the handle side so it flipped with hot oil pouring everywhere in my kitchen.
Hoppe Mill
Great video, made my decision so quick😂❤
Hello there! Thanks for the awesome video! I’m currently wondering what you think about the made in wok compared to the Joyce Chen in terms of performance? I actually want to buy the madein wok, but want to make sure it’s worth the splurge. Thanks for your thoughts!
Hey there, nice to meet ya! So I don't find there's a huge difference in performance between the two, the Joyce Shen wok is larger so if you'd be cooking for a crowd a lot I'd probably go for that one.
I'm a huge fan of made-in cookware in general, their stuff is all SUCH high quality and (compared to other high end cookware brands) reasonably priced. If you can afford the extra money on the wok, I'd say totally go for it. It's a gorgeous piece & I do find that it is easier to maintain the seasoning on it for whatever reason. You definitely won't be disappointed with the other wok though, both great products but the made-in quality is head & shoulders above Joyce Chen.
Let me know what you end up getting!
@@MishkaMakesFood Thanks for this input! After reading this, I ended up taking a plunge on the Made In Wok and just got it! It is a little heavier than I expected, but am excited to season it and get going on it. It came in a blue shipping box rather than a red one, which I thought was odd, but whatever! Thanks for the video again!
Hey! Sorry for the delayed response, didn't see your reply. How are you liking it so far?
Thankyou. This helped me make my decision. Cheers!!
wondering how the type of handle impacts what you can/can't do (e.g., seasoning, oven) - but this makes a lot of sense - thanks for this!
You can always take wooden handles off if you want to season in your oven!
very helpful 👍👍
Your link to Joyce Chen carbon steel is actually alloy steel. Looking to purchase based off your recommendation. Help! Please 😊
@annettemartinez9941 I believe it may be an error in the details on the part of the seller as they list it in the title as a carbon steel wok. If you're worried about the purchase, you could shoot the seller a message to confirm or walmart also sells joyce chen cookware (although at a higher price).
I have a question. How about stainless steel woks?
Thank You for making this video. Very informative! Best part was where to buy American made!
Cute dog! Thanks for the flat-bottom advice.
My wok is rusting...how do I fix it???
What's the brand of the wok from Amazon?
Great video, in spite of your odd t-shirt choice.
Luka doncic rigth here lol
This was so helpful…thank u!
Thanks soo much
You got it!
I have the Made In and love it.
This video is as good as, or better than, America's Test Kitchen review of woks.
Cheers! Thanks.
carbon steel is a hard one to maintanance isnt it? and it can also get rust
you see Chinese restaurant using carbon steel because they pair it with a jet engine burner to overcome the heat issue and they are huge so the weight it's impossible to other materials. Cast iron wok (the ones made in asian, not lodge lol) weights 3 - 4 lbs will always get your better result for home cook.
,
Thank you sir so much
First-class.
Very useful video. Thank you, I needed this.
Why did you not bring up stainless steel woks? I bought a allclad copper core set, I wanted to buy their wok in the same line, but someone mentioned that it will heat evenly and that is not what I want in a wok. Would like a second opinion on that.
@FancyShoesVlogs so I think what the person you spoke to is talking about is that professional chefs who use woks make use of the 'hot spots' towards the bottom and the 'cold spots' towards the top. I think a stainless pan will still have them, but the allclad copper core will definitely have a more even heat distribution so you wouldn't have those zones as clearly defined. IMO that's not the issue with a stainless steel clad wok though.
For more stir frying, you want your pan to be RIPPING hot . This polymerizes the oil in the pan over time (aka seasons your pan) and this is not desirable for stainless steel. I have a few of those copper core pans and I'm sure you've noticed what a pain it is to scrape off the super heated, polymerized oil.
@@MishkaMakesFood thanks for the reply. That is helpful.
@@MishkaMakesFood Hi, the EASY way to clean an All-Clad or any stainless steel pan is to pour boiling water in it. Many years ago I gave away a quality stainless steel fry pan because everything stuck to it. Now I have learned the drill: 1) Heat pan BEFORE adding oil. The heat-expanded surface becomes slick when the oil is added. Sticking is markedly reduced. 2) Clean as I mentioned above. Soon after cooking, pour in boiling water and gently scrape off the stuck material with a silicone spatula. Everything lifts up as if you are making gravy. I also gently lap some water up onto the sides where some burned on coating may be. Rarely do I need to get out Barkeeper's Friend and use elbow grease. All that said, when it comes to making eggs, a seasoned carbon steel fry pan is the non-stick cooking and clean up champ.
Super helpful video. Thanks!
Cute dog.
Thanks for the information (and the video).
Saludos gracias por la información me hiciste el dia. Thank you you made my day.
🙏🙏🙏
That made it real simple for me. Thank you for that.
This was a great video! thank you!
Yes, scratches on a wok are generally okay and won't usually affect its performance significantly. However, it depends on how deep the scratches are and the type of material the wok is made from. Superficial scratches may not impact cooking, but deeper ones might affect how it cooks or cleans.
Need one with a lid
More of the pup in future videos please! Now subscribed, thank you.
Duely noted! 😂
good vid, cute pup.
Wonderful short review
Is mild steel the same as carbon steel when it comes to buying a wok? Also, do you have any preference for/against spun woks (with the ridges along the sides)?
Thanks for watching! So it looks like mild steel is the industrial term for a type of low-carbon steel so I think if the brand you're looking at is advertising a "mild steel wok" it may very well just be a carbon steel pan.
I did want to touch on spun/hammered woks but it just didn't make the final cut. I've used both and it's another feature that I could take or leave. Supposedly the food sticks better to the sides when scraping it up but I didn't think it was a huge difference either way to be honest.
What about a stainless steel wok? I would be using it for Indian dishes too that require tomatoes
You could totally get a stainless steel wok for indian dishes if you would like but I wouldn't use one for stir frying because the oil will polymerize at the high temps and burn onto the stainless steel.
thanks mate