Hi Mr. Tak! Thank you so much for your videos! I bought a same wok after watching your videos and I have a question for you. Isn't it not good for your health to have the oil to smoke? I suddenly thought of this because I heard many times that burnt oil is very bad for you. Or is it ok because you only reach to the smoking point then lower the heat immediately? I am asking this because the whole point of not using the nonstick pan is to avoid harmful chemicals but what's the point when I have to inhale the oil smoke every time I use the wok? Thank you so much for your helpful videos I really am enjoying them! Greetings from Canada.🍁
Hi, thank you very much for the video! I'm a newbie and I'm here to learn. I appreciate what you do a lot. However, I can't get it right, so, why wok exactly? I saw a few of your videos, I can understand the reasons for choosing a stainless steel one, but what is the exact advantages of the wok shape against a good usual stainless steel pan? From this video I can only see the disadvantages: the lesser cooking surface, unnecessary tall walls, so more weight, etc. My guess is that the wok design is ideal for a very high heat scenarios and the shape is great for tossing the food confidently. I did not watch all of your videos, but are there the ones where you do things with your wok that can't be done or less convenient to be done with a stainless steel pan?
Would it help to swirl the oil around during the 15-30 seconds ,at smoke point, during spot seasoning? ( I probably make too big of batches of fried rice.) I can understand how the bottom of the wok is seasoned while stationary but don't understand how the rest of the wok wall surface area is protected. -- Thank you!!
Be sure to dump that drop of water before you pour your oil in! You'll get some alarming spattering oil if you don't! Usually, just tipping the pan to the side will evaporate the drop, but if not, just dump it next to the burner.
I just bought a stainless steel wok from Amazon. I do lots of Indian stir fry, but having never used a stainless wok before, I am curious about deep frying with it. Are there any helpful tips I need to know about deep frying veggies in batter with a stainless steel wok? I love your videos! Subbed and shared!
Great video.
Tak! my guy. Thank you.
Thank You. I have a new one I haven't used yet. I'm new to how to use a Wok so this is very helpful.
Hi Mr. Tak! Thank you so much for your videos! I bought a same wok after watching your videos and I have a question for you.
Isn't it not good for your health to have the oil to smoke? I suddenly thought of this because I heard many times that burnt oil is very bad for you.
Or is it ok because you only reach to the smoking point then lower the heat immediately?
I am asking this because the whole point of not using the nonstick pan is to avoid harmful chemicals but what's the point when I have to inhale the oil smoke every time I use the wok?
Thank you so much for your helpful videos I really am enjoying them!
Greetings from Canada.🍁
Use avocado oil which has a high smoke point
so after first wash, how do we clean it? just water and no soap?
thank you
Thank You “❤❤❤❤
5:50
Where have you been all my cooking life Tak? Thank you for this clear, step by step, understandable instructional video.
Hi, thank you very much for the video! I'm a newbie and I'm here to learn. I appreciate what you do a lot. However, I can't get it right, so, why wok exactly? I saw a few of your videos, I can understand the reasons for choosing a stainless steel one, but what is the exact advantages of the wok shape against a good usual stainless steel pan? From this video I can only see the disadvantages: the lesser cooking surface, unnecessary tall walls, so more weight, etc. My guess is that the wok design is ideal for a very high heat scenarios and the shape is great for tossing the food confidently. I did not watch all of your videos, but are there the ones where you do things with your wok that can't be done or less convenient to be done with a stainless steel pan?
How convenient to see this video when I am looking for a wok.
Very nice detailed informative video. I like the way you narrates.
Which oil will be better- mustard oil or refined white oil! Please reply
May I suggest avocado oil? It also has a very high smoke point. 🥘♥️
Would it help to swirl the oil around during the 15-30 seconds ,at smoke point, during spot seasoning? ( I probably make too big of batches of fried rice.) I can understand how the bottom of the wok is seasoned while stationary but don't understand how the rest of the wok wall surface area is protected. -- Thank you!!
Be sure to dump that drop of water before you pour your oil in! You'll get some alarming spattering oil if you don't! Usually, just tipping the pan to the side will evaporate the drop, but if not, just dump it next to the burner.
I recently just purchased my first wok
Is stainless steel wok good for fried rice?
Woook
I just bought a stainless steel wok from Amazon. I do lots of Indian stir fry, but having never used a stainless wok before, I am curious about deep frying with it. Are there any helpful tips I need to know about deep frying veggies in batter with a stainless steel wok? I love your videos! Subbed and shared!
Did it work?
@@Pomegranate899it gets hot easily
But stainless steel wok will be very heavy to move around.
No heavier than a carbon steel or cast iron.