Thank you for leaving the “oops” moment in there, and then showing what caused it and how to avoid it - that has sold the wok to me! Love your videos Mandy, you are so much fun to watch and learn from (hug)!
I think that the "oops" moment was done on purpose to teach a lesson. I can be an over-critical a-hole but I see nothing in Mandy's empire of videos, blog recipes and products that I can complain about. This is an amazing lady. She must work very long and hard to perfect everything she does. I'm happy she found her way to the U.S. to have the freedom to grow her brand without interference from Xi. And to show American young people that yes, hard work does pay off.
@@Nae_Ayy What is strange? She obviously was of the opinion that the Communistic model of government was not going to let her blossom as the star she has become. Communism is a cancer upon humanity. I'm sorry you don't realize what you could be with freedom. Are you going to call me Racist as you've been trained? It didn't work with Dr.K and it doesn't work with me.
@@Nae_Ayy Anything about the Chinese is politically charged. They are consciously combining the thought of China as a country with the CCP. They allow no freedom for fear of this not happening. I don't understand how in the 21st century you know so little about the country of China and its politics. Mandy left for a reason.
For those who are hesitant to try this, please let me allay for fears. I took the wok out of the package, washed it well in soap and water, dried it on the stovetop, then immediately made a fried egg just like Mandy did. It did stick in one small spot, so I was ready to admit failure. But I scraped the egg out, ate it, then checked my wok. The bit that had stuck came off in one chunk, so I washed with water, and dried on the stove again. That first oil coating was all I needed to get a good patina started. Very little food stuck after that, and only because I didn’t follow the rules with preheating the wok and the oil. My wok is now the workhorse in my kitchen and gets regular use and abuse. I’m so glad I purchased it.
Same exact experience here. I thought for sure it was another seasoning failure for me when the first egg stuck a bit in the middle of the wok, but like you I noticed that when it cooled, that piece just wiped off. Now I'm several eggs in and can easily slide them around just like in the video.
@@dostagirl9551 Thanks for sharing your experiences. I had some bad experiences seasoning cast iron pans in the past, but watching Mandy slide her eggs around right after washing/drying the brand new wok gave me the courage to try again. Let’s just say that I made a bunch of silly mistakes, including accidentally burying a few cat hairs in my cast iron skillet, so I was ready to declare failure again. But nope, I picked that little bit of stuck egg off the pan, rinsed in hot water then dried it on the stove until smoking. It’s so much fun to use my carbon steel wok and the metal spatula to get great seared meat and vegetables every time. It’s a whole new way to cook, and I’m so grateful that Mandy sells a quality product.
You are the first person I’ve seen that can make a passable french omelet in carbon steel or cast iron! Amazing! I’ve been planning on starting a cooking channel and that was going to be one of my first things to try, but you solved the problem already! Truly I am just amazed at the quality of the knowledge you share, thank you
I bought your wok last year, no regrets! Your seasoning instructions are hands down the best I’ve come across. I learned a lot about looking after my wok, and my other carbon steel and cast iron pans too. I don’t leave a lot of comments but I wanted to say thank you for the comprehensive but simple instructions :)
And do you have any dark spot on it or it still look brand new? I just got mine and it's already dark black on some spot. not sure if I should clean it with a scrub or let it be... Tks in advance!
I just love how informative your videos are, i have no idea how they somehow always find the balance between not making assumptions and going in depth to explain things yet never feel like your dragging a point too long or wasting time
You are my favorite number 1 in my book, honest, so giving, so diligent you’re one of those rare find . Thank you for being you for all of us . Love and care.
I bought one of your woks about a year ago, best one I have ever used. I also followed your videos on how to season the wok and ongoing care, and have never had any issues with food sticking, brilliant.
My Wok showed up 3 weeks ago, took 4 hours to season with grapeseed deep fry oil in my oven, Broccoli and Beef and Vegetable Fried rice to break it in, turned out amazing! The very next morning, bacon, eggs, and toast, not that bacon is hard to cook, but I feel like it went so much quicker in the wok, everything I've tried in the wok has turned out amazing, I FREAKIN LOVE THIS WOK!!!
I love using this wok. I just used it to make our lunch and used it a few days ago. We have had it for several months and I enjoy cooking in it. Key to good stir fry, don't over crowd the Wok! I prefer to make one serving at a time. Because my husband eats a lot! Thank you for selling a beautiful and useful Wok Mindy!
I am really happy with the performance of this wok. I purchased it very recently, and seasoned it as per instructions. So far I have used it twice, and have had perfect non stick results both times. Definitely worth the money!
Just bought your wok recently after trying 2 others. THANK YOU for using 3 sturdy rivets in a triangular pattern to attach the handle. Every other wok I've found only uses two rivets lined vertically. I tried a wok like that and the handle started to loosen after the first use. After a few weeks your wok still feels as sturdy as the day it arrived.
Mandy I really love how thorough your tutorials are! The production quality of your videos is so smooth. I like how you talk about the science behind cooking with a wok. A very good tutorial
Milton from Southern North Carolina. You are sharp. I taught welding , nothing to do with cooking - teaching the very basic is. You know the very basics of what is happening and have the skills to break down the information to its simplicity. A very good instructor you are. Thank you
Thank you for the extremely thorough tutorial. Bought my daughter this wok last year(she loves it) and one for myself last week to use on my induction stove but needed to watch your videos first. Appreciate that you used a new one out of the package as that is what I am starting with.
I just purchased your wok and received it today. I am so excited to use it and will be cooking in it tomorrow. I just enjoy your videos and recipes! Thank you for sharing your products and knowledge!
I just got your wok for Christmas and i am so in LOVE with it! Also your wonderful recipe instructions and the time and care you take to explain the steps has made me so much more confident and I am very thankful to you for that!
This is a great introduction to using a carbon steel wok. I especially like how you incorporate the science behind the chemical reactions in your explanations. You've gained a new subscriber in me! I can't wait to browse the rest of your content. Have a great day!
I got my Wok in this evening and look so forward to using it. High quality flat bottom Wow and the wood lid and stainless steel spatula was a bonus. Thank you for your hard work.
I bought this wok a couple weeks ago and love it! I've tried so many different woks, including a cast iron one which I still have but this wok is the one that I reach for every day. It was super easy to get non-stick, the texture on the inside helps in "gripping" the foods that I slide to the side, and I love the color of it as it looks great in my kitchen - I keep it always on the stove since I use it every day.
Love you and your videos. I bought your wok because i wanted the carbon steel. I think I do just fine with it. My biggest challenges seem to be maintaining high heat and not scratching off the seasoning with the metal spatula. I need to keep experimenting and perhaps start using other tools (like bamboo, etc). You are a fantastic teacher. Education is my background so I recognize your skills and appreciate them. Keep these videos coming!
I love your wok and bought one of the first ones and I’ve had no problems with foods sticking. I followed your tips for seasoning it and maintenance. It’s a joy to cook with!
Just wanted to let you know that I got my Souped Up Recipes wok a few weeks ago and I LOVE IT! I double-checked, and nowhere on the box is it mentioned that you infused it with magic, yet that's the only explanation I can think of to explain how I--a very mediocre cook--have managed to prepare meal after meal of some of the best food I've ever had. Fried rice, lo mein, stir fry, it's all been amazing! Thank you for this channel, and thank you for putting your brand on such a quality product!
I am tired of buying non-stick teflon pans. No more. Waste of money. Learning to season cast iron, stainless, and carbon steel has given me much joy over the past year learning to use them. Your vids helped. THank you.
You are my best cooking teacher yet! I’m 59 I was in a relationship for 25 plus years with a Japanese/Chinese and ate at the best restaurants in LosAngeles area. But now after watching you my food is just a good. Putting fine dinning a thing of my past. Thank you for your teaching with love for food!!
Hi Mandy- quick note to thank you for the wok recommendation. I bought one a month ago and I use it all of the time. Just bought another for my son, who wanted one for his home/family. Thanks again - it’s a great product.
Wow, what an great video with really helpful, easy to understand information. Very practical and will help me in the future using my carbon steel wok. Thank you again Mandy for all you do!
Our son and daughter-in-law bought us your wok about 9 months ago. We love it. We've made quite a few of your recipes plus others. We love your tips also. Thank you so much.
Hey. Just unboxed my new "souped up" wok. I've followeed your vids for a while now, love you way of explaining your recipes, now I can properly put them into service. You have an engaging way and are a charming person. Thank you. You have made me smile and many times.
Thank you very much, Mandy, for helping me to get your carbon wok. We received it today. Your wok looks fantastic!!! My husband and I were amazed by how efficient and fast your handling of our order. My husband is german and I am a hakka like you. You really live up to your tittle, Souped up recipes. I have been very happy with the recipes I have tried so far. I am now looking forward to trying more of your recipes. Wishing you success in your channel and you deserve more subscribers. Good luck in your wok business. God bless you.
My wifey got me this wok as a Christmas present and I love it! The only thing I'm missing is an extra metal handle because it's very hard to carry it with just one, especially if it gets oily.
We've been looking for a replacment fir our high-wall skillet. We just purchased this wok and cooked with it for the first time--out of the box, it was absolutely phenomenal. I love the recipes and now I love the cookware. This channel is truly a gem
My boyfriend told me he wanted a wok for Christmas and within minutes I ordered him yours 😊 We love it, the design and quality are top notch, and it’s great that I got to support you and your business!
I recently got your wok and am looking forward to using it. As both a new wok user and a new cook I was hoping to see a series on how to use the wok in more detail but this seems to be the only episode in your "series" on using a wok.
I just got my wok today. 😃 I remember seeing this video quite some time ago, so I watched it again. I followed the instructions exactly and my egg came out pretty well, considering I overheated the wok. I'm certain the next one will come out even better, since I will be able to see that little wisp of smoke. SO thankful for this video!! Thank you for a great product and excellent instruction!!
I just bought your wok, and I'm thrilled to receive such a high-quality wok at such a reasonable price. You'll make more money in the long run by selling it at the current price. I hope you sell 7 billion woks. Thank you for all the wonderful recipes! When I want to make Chinese food, I choose only your channel. Again... THANK YOU!!!
Excellent video in debunking all the complaints on sticky wok. It is all about how you use the wok and care for it. I got one recently and it does not stick at all. I see comments on Amazon where people toss out wok because they let it rust. Lack of proper care.
Got one of these woks for Christmas and i really love it! Also, this video is so well made. Love the concise scientific explanations, and the production value is really good.
Took a bit of a break from wok cooking and have just started getting back into it. So ! out come my copies of your recipes, mandy. I watched this for a reminder of what I need to do. Always great to watch your videos. Cheers From Australia.
Anyone who uses cast iron correctly will understand this, as it's the exact same process of seasoning. It does take a little maintenance, and some care being sure to treat it properly as well.
On burner 1 I have Souped Up CSwok. On burner 2 I have Cast Iron. In the event that I need more, I have 2 stainless steel on the side. Even though the maintenance for the CI and CSW is more, less sticks to each. Love my wok and CI. Everytime I use my SS it seems as though they get more and more pitted.
Great demonstration and fantastic teaching! You've very effectively demonstrated a problem with many gas stoves wherein the the flame ring leaves a cool spot in the middle of carbon steel and even cast iron pans. Thank you.
I bought your wok over a year ago. I love ❤ it. I have an 80,000 btu wok burner outside that I prefer, but the weather is not always good. Your wok is always within arm's reach of my range.
I always say to people about learning anything is to learn the science first. You are bar far the best teacher I have seen. Very well done. I have subscribed and ordered one of your woks. Thank you
Carbon steel has made a believer out of me! I have tried many woks, but carbon steel is both lightweight and beautifully non-stick when correctly seasoned. Thank you for your recommendation.
I got this wok for Christmas and I’m in love with it. Our favorite recipe is your sesame chicken. Love your thorough recipes and instructions. Thank you!!!
I have been using a steel wok off-n-on for the last 30 yrs, and it was time to get a new one, watching your YT streams I learned you were selling the Carbon steel and I had to get it. I haven't had any issues with it, I love it! and I know how to take care of it, Thanks
This is a very informative video. I would like to see more information/how to's when using a wok on an electric stove which I have. I know I will over complicate things but excited to learn this style of cooking. Thanks for a great tutorial.
Been using a teflon wok and someone used a metal knife and damaged it. Thanks for showing me the joy of using a carbon steel wok Mandy. Buying one of yours after I save up. Thanks.
As a retired 4 star chef and culinary instuctor I can unequivocally tell you that it takes a TRUE CHEF to make a real French omlet. You are a TRUE CHEF!!! I give you a 98 in French omlet making. Great Technique!!!
I'm sure you're just mocking her, right? At most her French omelette making technique could be rated 3/20. Part of having good technique is using the right tools. As a "4 star" chef and a culinary instructor, I'm surprised you didn't realise this if you weren't mocking. You cannot achieve a good textbook French omelette using a wok, especially one that is situated at the same height as your chest. French omelettes are all about control. When you make a French omelette as a beginner, you don't turn off the fire, but you take your frying pan away from the heat. You do this because you don't want the time you spend fiddling with the gaz regulator keeps you from continuously stirring and bringing together the omelette (otherwise it becomes a scrambled egg). A wok also has a higher thermal capacity than a small 9-inch/20cm pan. This will result in uneven cooking, watery omelette instead of creamy texture that's consistent all around. But the point of her video isn't about making omelettes. It's about using an unseasoned wok. I love her Taiwanese beef noodles recipe. No hate on her, but you're just being disingenuous.
I have already bought your wok. I can't believe how much better it cooks than the stainless steel one that I had. So far everything that has been cooked in it has been great! Thank you
After years of following and watching Mandy’s videos hundreds of times, I finally commit to using a wok. Bought the wok from her store and her customer service was A+!!!
Hi Mandy, just wanted to let you know I just received my Souped Up Carbon Steel Wok & once I wash & Season I’m going to binge on your recipes & do a very structured shopping list lol being from Australia need to find the ingredients in my Asian Store….thank you again for producing such a beautiful wok 🥰😘😘
@SoupedUpRecipes. Excellent instructional video, Mandy. Your comprehensive explanations are appreciated. QUESTION : You didn’t seem to season the back sides of the lovely new wok or, did I miss it? With cast iron cookware as well as carbon steel it’s very important to season everything. Routinely, we add three layers of seasoning to every new and restored piece before first use.
I bought this wok on your recommendation some time ago and let me tell you... It's a great wok. I have used several woks over the last 60 plus years. Still own all of them. This one is my favorite. The secret is to let it heat first. Similar to stainless steel pans. Take your time and let the pan heat.
wow, I just posted the same question before I saw this. Same here, that's a big pan and when full of food it would be a safety issue to not have a helper handle. Anyone find a good carbon steel wok with a helper handle, I'll buy it.
I finally bought one of your woks! I've never owned or cooked in a wok before. I LOVE how it cooks! I cooked lightly breaded chicken thighs the first time i used it. Amazing!!!!
A flame diffuser will help with hot spots I used one with my hand hammered carbon steel restaurant style Wok since my stove wasn't commercial grade and it worked very well, but since suffering a stroke that Wok is too heavy to handle safely, so I went to a single handle Teflon T-Fal I've been told that Hot Wok/Cold Oil stir fry will work, but I don't want to accidently ruin it. I use it for all my cooking needs now...I might be getting one of the above Woks after watching this demo...
A carbon steel wok is probably your best choice as they are as light as you can get. Its a pity you are not in Australia as basically all standard stoves have a wok burner with the double burner design.
Hey Mandy? Could you try inventing maybe a fold up wok? Like a wok that looks like a big round frying pan, but drops into a wok when a latch is undone or a peg is pulled out, and the layers are twisted a bit for a good tight fit. Like a camping cup. I ask this because carrying a big bulky wok like that camping or keeping in a kitchen full of other pots, pans, etc. would be hard, but a portable wok would be very convenient for some homeowners and outdoorsmen. Speaking of camping, maybe you should also do a video demonstrating how your wok performs over an open fire as opposed to a range stove.
Dish soap no longer contains lye in the U.S. so it will not the damage seasoning. That was why it was forbidden on cast iron and woks before. Edit: You reseason any carbon steel pan (like the wok here) and cast iron no matter what. The soap doesn't hurt the seasoning though. Pointed metal utensils and sharp pointed items like metal brushes or steel wool WILL damage seasoning far more than modern dish soap ever will. This is well documented in professional kitchens using carbon steel and cast iron. I want novices still learning to use their pans and experienced cooks to know they can clean it with soap now. :) Always reseason.
I use to wash my wok with dish detergent after cooking. However, I had to always preheat to the smoking point and add oil each time to get non-stick cooking. If I just washed with water, I could cook non-stick at low temperatures. So the dish soap definitely removed the polymerization.
I NEVER wash my wok with soap outside of the initial time. Get a wok brush, and use that with boiling hot water...cleans right up. Dry on the stove...I put a splash of oil and rub it all over while it's heating to dry, gives me a nice, slick surface every time.
Had my interest in the entire video......very well done and with a brand new wok. I've got to subscribe now! ----------- 6 days later I purchased a wok on Amazon. I found this using Amazon's recommendation and ordered it. Opened it up this morning and realized it was your wok and I had already subscribed. So.......we meet again! Wok looks nice and I'm excited to try it out......nice price too. -------------- One month later: I've done a couple of stir fries and have plenty of sticking. Food turned out good anyway and clean up was easy. So I'm reviewing this video to try and improve my technique. I noticed I'm not following your instructions very well and will improve that first thing however, I was pleased in your egg demonstration that the eggs are very good plated unlike some wok videos where they cook an egg in oil to a level that is uneatable as if to prove the wok is non-stick. Kinda weird IMO! I believe I've just been heating up the wok to smoking, adding oil and starting cooking which is really not following instructions very well.
Wow incredible how much i learn in 12min on how using a wok. No one that I've seen has explain like this. I'm buying your Wok and how incredibly knowledgeable you are. Thank you cutie...
I've had your wok for roughly 6-8 months and L O V E it. I learned a lot from this video and did your Chicken Chow Mein last night using what I learned from this video and WOW... My Wok game has improved! T H A N K Y O U!
Very instructive and very effectively helpful. This video provides me with what I needed to move ahead confidently with my new carbon steel wok. I feel indebted to you.
Thank you for leaving the “oops” moment in there, and then showing what caused it and how to avoid it - that has sold the wok to me! Love your videos Mandy, you are so much fun to watch and learn from (hug)!
Glad the video was helpful! Hope you enjoy using the wok.
I think that the "oops" moment was done on purpose to teach a lesson. I can be an over-critical a-hole but I see nothing in Mandy's empire of videos, blog recipes and products that I can complain about. This is an amazing lady. She must work very long and hard to perfect everything she does. I'm happy she found her way to the U.S. to have the freedom to grow her brand without interference from Xi. And to show American young people that yes, hard work does pay off.
@@bayanon7532 What a strangely politically charged comment.
@@Nae_Ayy
What is strange? She obviously was of the opinion that the Communistic model of government was not going to let her blossom as the star she has become. Communism is a cancer upon humanity. I'm sorry you don't realize what you could be with freedom. Are you going to call me Racist as you've been trained? It didn't work with Dr.K and it doesn't work with me.
@@Nae_Ayy
Anything about the Chinese is politically charged. They are consciously combining the thought of China as a country with the CCP. They allow no freedom for fear of this not happening. I don't understand how in the 21st century you know so little about the country of China and its politics. Mandy left for a reason.
For those who are hesitant to try this, please let me allay for fears. I took the wok out of the package, washed it well in soap and water, dried it on the stovetop, then immediately made a fried egg just like Mandy did. It did stick in one small spot, so I was ready to admit failure. But I scraped the egg out, ate it, then checked my wok. The bit that had stuck came off in one chunk, so I washed with water, and dried on the stove again. That first oil coating was all I needed to get a good patina started. Very little food stuck after that, and only because I didn’t follow the rules with preheating the wok and the oil. My wok is now the workhorse in my kitchen and gets regular use and abuse. I’m so glad I purchased it.
Same exact experience here. I thought for sure it was another seasoning failure for me when the first egg stuck a bit in the middle of the wok, but like you I noticed that when it cooled, that piece just wiped off. Now I'm several eggs in and can easily slide them around just like in the video.
@@dostagirl9551 Thanks for sharing your experiences. I had some bad experiences seasoning cast iron pans in the past, but watching Mandy slide her eggs around right after washing/drying the brand new wok gave me the courage to try again. Let’s just say that I made a bunch of silly mistakes, including accidentally burying a few cat hairs in my cast iron skillet, so I was ready to declare failure again. But nope, I picked that little bit of stuck egg off the pan, rinsed in hot water then dried it on the stove until smoking. It’s so much fun to use my carbon steel wok and the metal spatula to get great seared meat and vegetables every time. It’s a whole new way to cook, and I’m so grateful that Mandy sells a quality product.
It looks nice asf and I’m excited to try it
It’s literally a cast iron hahaha she was the one to finally teach me how to correctly use a cast iron
You are the first person I’ve seen that can make a passable french omelet in carbon steel or cast iron! Amazing! I’ve been planning on starting a cooking channel and that was going to be one of my first things to try, but you solved the problem already! Truly I am just amazed at the quality of the knowledge you share, thank you
I bought your wok last year, no regrets! Your seasoning instructions are hands down the best I’ve come across. I learned a lot about looking after my wok, and my other carbon steel and cast iron pans too. I don’t leave a lot of comments but I wanted to say thank you for the comprehensive but simple instructions :)
And do you have any dark spot on it or it still look brand new? I just got mine and it's already dark black on some spot. not sure if I should clean it with a scrub or let it be... Tks in advance!
My food sticks. I followed all instructions. I'm so disappointed.
Thank you so much for showing that it's stuck a little bit at the end. Too many cooking shows are too "perfect". Appreciate the realism.
I just love how informative your videos are, i have no idea how they somehow always find the balance between not making assumptions and going in depth to explain things yet never feel like your dragging a point too long or wasting time
2 years! I was a preorder, I was one of the first people to buy your wok, and I can’t believe it’s been 2 years!! I love it by the way!
Barry, same here. How time flies. Never regretted my adding Mandi’s wok to my other woks.
Me, too! I have loved mine, and use them all the time! Just used one of them last night!
So glad to know. Mine was just delivered!
In the pre-order club here too and it's been one of the best purchases I have ever made!
How can inorder wok that size im in the phillippies..
You are my favorite number 1 in my book, honest, so giving, so diligent you’re one of those rare find . Thank you for being you for all of us . Love and care.
Hi Mandy! Just a quick note - I *STILL* love my wok. It's probably been 2 years now, and it's still in great shape. Thanks for making it available.
I bought one of your woks about a year ago, best one I have ever used. I also followed your videos on how to season the wok and ongoing care, and have never had any issues with food sticking, brilliant.
My Wok showed up 3 weeks ago, took 4 hours to season with grapeseed deep fry oil in my oven, Broccoli and Beef and Vegetable Fried rice to break it in, turned out amazing! The very next morning, bacon, eggs, and toast, not that bacon is hard to cook, but I feel like it went so much quicker in the wok, everything I've tried in the wok has turned out amazing, I FREAKIN LOVE THIS WOK!!!
I love using this wok. I just used it to make our lunch and used it a few days ago. We have had it for several months and I enjoy cooking in it. Key to good stir fry, don't over crowd the Wok! I prefer to make one serving at a time. Because my husband eats a lot! Thank you for selling a beautiful and useful Wok Mindy!
I am really happy with the performance of this wok. I purchased it very recently, and seasoned it as per instructions. So far I have used it twice, and have had perfect non stick results both times. Definitely worth the money!
Just bought your wok recently after trying 2 others. THANK YOU for using 3 sturdy rivets in a triangular pattern to attach the handle. Every other wok I've found only uses two rivets lined vertically. I tried a wok like that and the handle started to loosen after the first use. After a few weeks your wok still feels as sturdy as the day it arrived.
Mandy I really love how thorough your tutorials are! The production quality of your videos is so smooth. I like how you talk about the science behind cooking with a wok. A very good tutorial
How can I buy one?
@@jacquelinepereira4512 I got mine on eBay original. But they have a whole set of lid utensils and the wok
Jacqueline...assuming you haven't bought one, amazon sells it
She is so well organised and so very intelligent
Milton from Southern North Carolina. You are sharp. I taught welding , nothing to do with cooking - teaching the very basic is. You know the very basics of what is happening and have the skills to break down the information to its simplicity. A very good instructor you are. Thank you
Thank you for the extremely thorough tutorial. Bought my daughter this wok last year(she loves it) and one for myself last week to use on my induction stove but needed to watch your videos first. Appreciate that you used a new one out of the package as that is what I am starting with.
I have been using her wok for 8 months now and it's AMAZING !!!! Love it !!!
It's truly a joy to hear you're having so much success with your wok!
By far the best explanation I have seen about how to achieve non-stick with a steel pan. You really know your stuff!
I just purchased your wok and received it today. I am so excited to use it and will be cooking in it tomorrow. I just enjoy your videos and recipes! Thank you for sharing your products and knowledge!
I just got your wok for Christmas and i am so in LOVE with it! Also your wonderful recipe instructions and the time and care you take to explain the steps has made me so much more confident and I am very thankful to you for that!
I love how educational this channel is, and how calm. Thank you for your hard work!
This is a great introduction to using a carbon steel wok. I especially like how you incorporate the science behind the chemical reactions in your explanations. You've gained a new subscriber in me! I can't wait to browse the rest of your content. Have a great day!
I got my Wok in this evening and look so forward to using it. High quality flat bottom Wow and the wood lid and stainless steel spatula was a bonus. Thank you for your hard work.
I bought this wok a couple weeks ago and love it! I've tried so many different woks, including a cast iron one which I still have but this wok is the one that I reach for every day. It was super easy to get non-stick, the texture on the inside helps in "gripping" the foods that I slide to the side, and I love the color of it as it looks great in my kitchen - I keep it always on the stove since I use it every day.
Love you and your videos. I bought your wok because i wanted the carbon steel. I think I do just fine with it. My biggest challenges seem to be maintaining high heat and not scratching off the seasoning with the metal spatula. I need to keep experimenting and perhaps start using other tools (like bamboo, etc). You are a fantastic teacher. Education is my background so I recognize your skills and appreciate them. Keep these videos coming!
I love your wok and bought one of the first ones and I’ve had no problems with foods sticking. I followed your tips for seasoning it and maintenance. It’s a joy to cook with!
Bought this wok last year...one of the best additions to my kitchen repertoire I've made in the last 5 years...100% recommended!!
Glad you enjoy it!
Mandy, you nailed it! Great explanation using knowledge of chemistry and physics to cooking using wok.
Just wanted to let you know that I got my Souped Up Recipes wok a few weeks ago and I LOVE IT! I double-checked, and nowhere on the box is it mentioned that you infused it with magic, yet that's the only explanation I can think of to explain how I--a very mediocre cook--have managed to prepare meal after meal of some of the best food I've ever had. Fried rice, lo mein, stir fry, it's all been amazing! Thank you for this channel, and thank you for putting your brand on such a quality product!
I am tired of buying non-stick teflon pans. No more. Waste of money. Learning to season cast iron, stainless, and carbon steel has given me much joy over the past year learning to use them. Your vids helped. THank you.
I’ve bought it and I have been using it with your savory and delicious recipes. I’ve cooked your cabbage wraps, dumplings, etc. ❤
I've had my Souped up Recipes Wok for about a year now. It has become an essential tool in my kitchen. In fact, it does not leave my stovetop.
Helllo Christina how are you doing today? you look so good
You are my best cooking teacher yet! I’m 59 I was in a relationship for 25 plus years with a Japanese/Chinese and ate at the best restaurants in LosAngeles area. But now after watching you my food is just a good. Putting fine dinning a thing of my past. Thank you for your teaching with love for food!!
I have this wok from December, and I can tell you it is the best pan I have ever owned. Thank you!
Hi Mandy- quick note to thank you for the wok recommendation. I bought one a month ago and I use it all of the time. Just bought another for my son, who wanted one for his home/family. Thanks again - it’s a great product.
Wow, what an great video with really helpful, easy to understand information. Very practical and will help me in the future using my carbon steel wok. Thank you again Mandy for all you do!
Our son and daughter-in-law bought us your wok about 9 months ago. We love it. We've made quite a few of your recipes plus others. We love your tips also. Thank you so much.
Hey. Just unboxed my new "souped up" wok. I've followeed your vids for a while now, love you way of explaining your recipes, now I can properly put them into service. You have an engaging way and are a charming person. Thank you. You have made me smile and many times.
Thank you very much, Mandy, for helping me to get your carbon wok. We received it today. Your wok looks fantastic!!!
My husband and I were amazed by how efficient and fast your handling of our order. My husband is german and I am a hakka like you. You really live up to your tittle, Souped up recipes. I have been very happy with the recipes I have tried so far. I am now looking forward to trying more of your recipes.
Wishing you success in your channel and you deserve more subscribers.
Good luck in your wok business. God bless you.
My wifey got me this wok as a Christmas present and I love it! The only thing I'm missing is an extra metal handle because it's very hard to carry it with just one, especially if it gets oily.
as big as it is it's a safety issue to not have a helper handle.
We find that a helper handle makes it too heavy to toss the food but if you don’t rock your wok a lot I think it should be fine with it
We've been looking for a replacment fir our high-wall skillet. We just purchased this wok and cooked with it for the first time--out of the box, it was absolutely phenomenal. I love the recipes and now I love the cookware. This channel is truly a gem
Helllo Michael how are you doing today? you look so good
My boyfriend told me he wanted a wok for Christmas and within minutes I ordered him yours 😊 We love it, the design and quality are top notch, and it’s great that I got to support you and your business!
Christmas is ages away...
@@thewinner7382 this was last Christmas girl
Thanks for supporting her and love our Chinese cuisine
@@AdamS32828 Gay ?
@@PresidentGas1 so gay
I LOVE my Carbon Steel Wok!! I've followed the directions to the T and it works beautifully. Thank you!
I recently got your wok and am looking forward to using it. As both a new wok user and a new cook I was hoping to see a series on how to use the wok in more detail but this seems to be the only episode in your "series" on using a wok.
I just got my wok today. 😃 I remember seeing this video quite some time ago, so I watched it again. I followed the instructions exactly and my egg came out pretty well, considering I overheated the wok. I'm certain the next one will come out even better, since I will be able to see that little wisp of smoke. SO thankful for this video!! Thank you for a great product and excellent instruction!!
I just bought your wok, and I'm thrilled to receive such a high-quality wok at such a reasonable price. You'll make more money in the long run by selling it at the current price. I hope you sell 7 billion woks.
Thank you for all the wonderful recipes! When I want to make Chinese food, I choose only your channel. Again... THANK YOU!!!
Excellent video in debunking all the complaints on sticky wok. It is all about how you use the wok and care for it. I got one recently and it does not stick at all. I see comments on Amazon where people toss out wok because they let it rust. Lack of proper care.
Got one of these woks for Christmas and i really love it! Also, this video is so well made. Love the concise scientific explanations, and the production value is really good.
Took a bit of a break from wok cooking and have just started getting back into it. So ! out come my copies of your recipes, mandy. I watched this for a reminder of what I need to do.
Always great to watch your videos.
Cheers
From Australia.
Anyone who uses cast iron correctly will understand this, as it's the exact same process of seasoning. It does take a little maintenance, and some care being sure to treat it properly as well.
You are absolutely right. Love my Field skillets. :)
Love all my Lodge and other cast iron skillets, woks, Dutch ovens and cauldrons. All well seasoned (best investment of my time).
Yep, cast iron and a carbon steel wok is all you need :)
On burner 1 I have Souped Up CSwok. On burner 2 I have Cast Iron. In the event that I need more, I have 2 stainless steel on the side. Even though the maintenance for the CI and CSW is more, less sticks to each. Love my wok and CI. Everytime I use my SS it seems as though they get more and more pitted.
@@arewealone9969 so what's the diff between a cast iron and a carbon steel? Which one should one buy? Confusing...conundrum...baffling
Great demonstration and fantastic teaching! You've very effectively demonstrated a problem with many gas stoves wherein the the flame ring leaves a cool spot in the middle of carbon steel and even cast iron pans. Thank you.
I've had this wok since it came out and it's the best I've ever owned! It gets a lot of use too!
Me too! I love this wok!
Me three!😃
Me four!
Can this wok can use for steaming?
Can this wok can use for steaming?
I bought your wok over a year ago. I love ❤ it. I have an 80,000 btu wok burner outside that I prefer, but the weather is not always good. Your wok is always within arm's reach of my range.
Just bought this! Excited to use this
Its a great wok you won't regret it
I always say to people about learning anything is to learn the science first. You are bar far the best teacher I have seen. Very well done. I have subscribed and ordered one of your woks.
Thank you
You are a great teacher! Please keep these videos going! Thank you.
Carbon steel has made a believer out of me! I have tried many woks, but carbon steel is both lightweight and beautifully non-stick when correctly seasoned. Thank you for your recommendation.
I got this wok for Christmas and I’m in love with it. Our favorite recipe is your sesame chicken. Love your thorough recipes and instructions. Thank you!!!
This woman is amazing. She is so full of knowledge. Quite possibly the best cooking channel on TH-cam
Yes I bought one I love the way it's built and designed it seems to be very quality it's the right size and shape to do some of the recipes I do., :)
I have been using a steel wok off-n-on for the last 30 yrs, and it was time to get a new one, watching your YT streams I learned you were selling the Carbon steel and I had to get it. I haven't had any issues with it, I love it! and I know how to take care of it, Thanks
This is a very informative video. I would like to see more information/how to's when using a wok on an electric stove which I have. I know I will over complicate things but excited to learn this style of cooking. Thanks for a great tutorial.
I would actually like to know the same because I’m also using the same kinda stove
You can get woks that work on electric. Cheers!
Been using a teflon wok and someone used a metal knife and damaged it. Thanks for showing me the joy of using a carbon steel wok Mandy. Buying one of yours after I save up. Thanks.
Mandy, you are so awesome! This is a great tutorial and I'm looking forward to doing these and other recipes. Thank you!
Perfect explanations and tutorial! So precise and thorough descriptions! Well done, lovely lady!!
As a retired 4 star chef and culinary instuctor I can unequivocally tell you that it takes a TRUE CHEF to make a real French omlet.
You are a TRUE CHEF!!!
I give you a 98 in French omlet making. Great Technique!!!
The Michelin rating only goes to 3 stars. You have been employed by someone who just chose a number of stars to sound impressive.
I'm sure you're just mocking her, right? At most her French omelette making technique could be rated 3/20. Part of having good technique is using the right tools. As a "4 star" chef and a culinary instructor, I'm surprised you didn't realise this if you weren't mocking.
You cannot achieve a good textbook French omelette using a wok, especially one that is situated at the same height as your chest. French omelettes are all about control. When you make a French omelette as a beginner, you don't turn off the fire, but you take your frying pan away from the heat. You do this because you don't want the time you spend fiddling with the gaz regulator keeps you from continuously stirring and bringing together the omelette (otherwise it becomes a scrambled egg). A wok also has a higher thermal capacity than a small 9-inch/20cm pan. This will result in uneven cooking, watery omelette instead of creamy texture that's consistent all around.
But the point of her video isn't about making omelettes. It's about using an unseasoned wok. I love her Taiwanese beef noodles recipe. No hate on her, but you're just being disingenuous.
@@ClaudeSac He/she/it is a cyber chef (with tuberculosis?)... they operate differently. Using keyboards to cook and the mouse to stirr.
I LOVE MY WOK!!! Bought one of yours and it is wonderful! LOVED that wonderful, wood smell when you open your box....
I have already bought your wok. I can't believe how much better it cooks than the stainless steel one that I had. So far everything that has been cooked in it has been great! Thank you
After years of following and watching Mandy’s videos hundreds of times, I finally commit to using a wok. Bought the wok from her store and her customer service was A+!!!
I followed her instructions to a T and used her wok for the first time to make fried rice, and it DID NOT STICK!!!! Amazing 🎉
I LOVE MY WOK!! This instructional video helped me move on to the NEXT LEVEL!!! I can't wait for YOUR cookbook!!! 😃
Hi Mandy, just wanted to let you know I just received my Souped Up Carbon Steel Wok & once I wash & Season I’m going to binge on your recipes & do a very structured shopping list lol being from Australia need to find the ingredients in my Asian Store….thank you again for producing such a beautiful wok 🥰😘😘
Received mine today!!!!😍 I'm so excited to try it out! Thank you so much for all the work and dedication you put into your channel and this wok!😁
Thank you for the purchase, I hope you enjoy using it.
@SoupedUpRecipes. Excellent instructional video, Mandy. Your comprehensive explanations are appreciated. QUESTION : You didn’t seem to season the back sides of the lovely new wok or, did I miss it? With cast iron cookware as well as carbon steel it’s very important to season everything. Routinely, we add three layers of seasoning to every new and restored piece before first use.
Wonderful, expert explanation. Truly professional. Thank you!
I bought this wok on your recommendation some time ago and let me tell you... It's a great wok. I have used several woks over the last 60 plus years. Still own all of them. This one is my favorite. The secret is to let it heat first. Similar to stainless steel pans. Take your time and let the pan heat.
Glad you enjoy it!
You're writing a cookbook!!! 🎉🎉🎉 I can't wait!
P.S. Your English has become so good over the years. You speak almost like a native speaker.
If you slide the wok in a circular motion over the heater while making the French omelet you can prevent it from sticking to the surface.
This is perfect timing I literally ordered your wok today. I can’t wait for it to arrive. 😍
I just received this wok in the mail today can’t wait to give it a whirl… I love your videos, cooking recipes & tutorials. Thank you 😊
Great demonstrations!
Just ordered one last night, it got here today! The build quality seems really good: this is a heavy wok. I will be trying this out frequently.
You explained very beautifully
I used my wok for the first time today to make cabbage! Tasted great! Thanks for this video!!!
Hi: Would you consider adding a helper handle on your wok for seniors with arthritis? I love the look of it.
Or those with neuropathy/muscular atrophy.
wow, I just posted the same question before I saw this. Same here, that's a big pan and when full of food it would be a safety issue to not have a helper handle. Anyone find a good carbon steel wok with a helper handle, I'll buy it.
I finally bought one of your woks! I've never owned or cooked in a wok before. I LOVE how it cooks! I cooked lightly breaded chicken thighs the first time i used it. Amazing!!!!
Mandy, I appreciate this tutorial! The scientific reasons “why” are a great addition. 💜
A flame diffuser will help with hot spots I used one with my hand hammered carbon steel restaurant style Wok since my stove wasn't commercial grade and it worked very well, but since suffering a stroke that Wok is too heavy to handle safely, so I went to a single handle Teflon T-Fal I've been told that Hot Wok/Cold Oil stir fry will work, but I don't want to accidently ruin it. I use it for all my cooking needs now...I might be getting one of the above Woks after watching this demo...
A carbon steel wok is probably your best choice as they are as light as you can get. Its a pity you are not in Australia as basically all standard stoves have a wok burner with the double burner design.
Mandy please bring up a new model with a smaller wooden handle on the opposite side to make it easier for older people like me. Love your channel.
Hey Mandy? Could you try inventing maybe a fold up wok? Like a wok that looks like a big round frying pan, but drops into a wok when a latch is undone or a peg is pulled out, and the layers are twisted a bit for a good tight fit. Like a camping cup.
I ask this because carrying a big bulky wok like that camping or keeping in a kitchen full of other pots, pans, etc. would be hard, but a portable wok would be very convenient for some homeowners and outdoorsmen.
Speaking of camping, maybe you should also do a video demonstrating how your wok performs over an open fire as opposed to a range stove.
Dish soap no longer contains lye in the U.S. so it will not the damage seasoning. That was why it was forbidden on cast iron and woks before.
Edit: You reseason any carbon steel pan (like the wok here) and cast iron no matter what. The soap doesn't hurt the seasoning though. Pointed metal utensils and sharp pointed items like metal brushes or steel wool WILL damage seasoning far more than modern dish soap ever will. This is well documented in professional kitchens using carbon steel and cast iron. I want novices still learning to use their pans and experienced cooks to know they can clean it with soap now. :) Always reseason.
I didn't know about the lye! I also agree with the metal-on-metal from experience and is good to hear some confirmation.
I was going to comment. Thank you
I use to wash my wok with dish detergent after cooking. However, I had to always preheat to the smoking point and add oil each time to get non-stick cooking. If I just washed with water, I could cook non-stick at low temperatures. So the dish soap definitely removed the polymerization.
I NEVER wash my wok with soap outside of the initial time. Get a wok brush, and use that with boiling hot water...cleans right up. Dry on the stove...I put a splash of oil and rub it all over while it's heating to dry, gives me a nice, slick surface every time.
Had my interest in the entire video......very well done and with a brand new wok.
I've got to subscribe now!
-----------
6 days later I purchased a wok on Amazon.
I found this using Amazon's recommendation and ordered it. Opened it up this morning and realized it was your wok and I had already subscribed.
So.......we meet again!
Wok looks nice and I'm excited to try it out......nice price too.
--------------
One month later:
I've done a couple of stir fries and have plenty of sticking. Food turned out good anyway and clean up was easy.
So I'm reviewing this video to try and improve my technique. I noticed I'm not following your instructions very well and will improve that first thing however, I was pleased in your egg demonstration that the eggs are very good plated unlike some wok videos where they cook an egg in oil to a level that is uneatable as if to prove the wok is non-stick. Kinda weird IMO!
I believe I've just been heating up the wok to smoking, adding oil and starting cooking which is really not following instructions very well.
"You can just flip it." -- My egg would be on the stove or the floor.
😮
Wow incredible how much i learn in 12min on how using a wok. No one that I've seen has explain like this. I'm buying your Wok and how incredibly knowledgeable you are. Thank you cutie...
I've had your wok for roughly 6-8 months and L O V E it. I learned a lot from this video and did your Chicken Chow Mein last night using what I learned from this video and WOW... My Wok game has improved! T H A N K Y O U!
Very thorough explanation for why it works and what went wrong. Thanks for this video.
Gonna buy a wok right now !
The quality of the video is (as usual) astonishing ! So clear and interesting ! Can't wait for the rest of the serie !
Came for the cooking, stayed for the science!
😂😂😂
Very instructive and very effectively helpful. This video provides me with what I needed to move ahead confidently with my new carbon steel wok. I feel indebted to you.