She definitely rocks in my world! Nothing fake or phony, just straight-up facts and down to earth. I imagine it would be so much fun to get in the kitchen and cook with her for a day.
in a little over 7 minutes we benefit from the product of what i imagine is 100s of hours of labor and research. the information density in these equipment reviews is awesome--many thanks.....
I literally just told someone an hour ago that one of the biggest reasons as to why I’m such a big fan is that you are scientific in your approach and are willing to re-examine and retest your previous conclusions. Thank you to Lisa and your entire tastings and testing team!
No. It's a business first. They ONLY review products they can sell through Amazon affiliate links. If it's not on Amazon it has no chance of even being "tested".
@@zebunker not true at all, many bake pans that are recommended aren't on amazon (only through Williams Sonoma) The original grill brush they recommended (which went out of business) was sold direct by a small business. The recommended instant read thermometer is also only sold direct on the Thermaworks website. Those are just three off the top of my head.
You don't believe American when it comes to Wok cooking. I'm Asian and working as a Cook in a Chinese Restaurant. Just a round bottom carbon steel wok with 2 handles and a high pressure burner and laddle are widely used in a commercial kitchen. Its a skill while cooking on a Wok! I promised!
I have been using a wok for over 40 years. An authentic wok has a curved, not flat bottom. This for practical reasons. Only one fire source is needed to prepare the meal. In many countries, only one heat source is available. To make it more practical for stove top cooking, the bottom was flattened, thereby, foregoing the need for the circular ring with holes on the side circumference for the wok to sit on a typical stove When using a curved bottom wok, the meat that is not cooked is heavier. When the flipping method or flat ladle is used, the uncooked meat normally falls to the bottom center. After the meat is cooked, it is pushed up the sides of the wok, so the vegetables can then be cooked in the center. After that, the meat and vegetables are combined with a optional sauce and served. This foregoes the need for removing the meat and/or vegetables separately(one less dish to wash). The dome lid is also often used as an indicator that the food in the wok is cooked when the steam escapes the lid. The often forgotten fact is that the wok is sometime heated to 900 to 1,000 degrees F. Therefore, the center of a curved bottom wok cooks the food rapidly and not surprisingly, many oriental restaurants can prepare meals quickly. Yes, a carbon steel wok with wooden a handle is by far the best because of its heat transfer and lightness. If properly cared for, will last a lifetime. Hope this info. helps!
Thanks, I just got a wok, burnt the pot stickers, if I get good at using a flat bottom wok would a traditional round bottom wok be a good upgrade do you think?
Some other wok issues that were not mentioned. 1. You should be able to transfer stir-fried food to the side of the wok and not have it slide down. A slightly irregular surface (hand hammered) works better than a perfectly smooth machine pressed surface. 2. The steel at the bottom of the wok should be thicker than on the sides. This gives the pan more thermal mass on the bottom, which gives you a better sear and makes temperature regulation more forgiving. The thinner side-walls conduct enough heat to keep the food hot, but not hot enough so that it burns on the sides. If you're not strong enough to lift the wok, you probably shouldn't be using one. 3. The utensils used with a wok are important. A metal Chinese spatula called a chuan works best as the curved front edge matches the curvature of the wok. 4. Cleaning the wok is traditionally done with hot water and a bamboo brush to break loose the stuck on bits. Using soap or scratchy pads will make it very difficult to develop the "seasoning" of the wok. 5. Woks are typically used on high-heat for stir-fry, and a "flavorless" oil with a high smoke point should be used. (I recommend Canola or Peanut oil).
WanderingBobAK find a hand hammered wok from china. Typically those are made that way. An easy way to check is tap the middle and the egde and it should have a slightly different tone
@@BobRooney290 Because for the insane cost increase its not worth the slight difference in performance. A traditional Hammered wok does perform better. It has additional advantages to a cheap spun wok. But once again is it worth $200-$500 dollars for a difference that most people can't taste or appreciate? Most definitely not. Especially, when you multiple the number needed for a busy kitchen.
I have been using the 12-inch version from Taylor and Ng for about a year. It is a very good wok, and I think it's the perfect size for one or two people. When I come to the US 8 years ago, I started with the cast iron wok from Lodge, it was too heavy and really slow to heat up. Then I used a wok from Joyce Chen, and it warped after a few uses, but I hammered it and kept using it for a few years. After switching to Taylor and Ng I noticed much improvement in heating and non-stickiness, and have been using that since. Regarding some negative reviews saying "it rusts", of course it rusts if you don't take care, it's carbon steel.
Lisa's kitchen equipment reviews always 5 stars! Perfect analysis, no annoying background music, she gets straight to the point. Advice you can count on.
I am far from a professional, however in using woks as my predominant cookware over the last 15 years and commonly cooking for 1-4 people at a time, I have moved from a straight wooden handled, flat bottomed wok with a loop helper handle back to what is sold as a round bottomed carbon steel Pow wok, which has a single straight handle. An electric cook top (and many others in US residential kitchens) simply don't have the heat capability to avoid steaming the food rather than chowing it. With this, I have moved to a 15,000 BTU portable butane burner with a cast iron wok ring, that gives me enough heat and instant flame control to actually chow food, as well as return to the better zone heat distribution, easier handling and cleaning of a round bottom wok. The welded tubular metal handle on a Pow wok stays cool and only requires a mitt or cloth when simmering for hours and the tools (chan, ladle or spatula) are shaped to match the interior shape of the wok rather than have the hard transition between the round sides and flat bottom of a flat bottom wok. The other aspect is cleaning; a round bottom wok is much easier to clean with a bamboo wok brush or a long handled scrub brush made for cast iron pans. These keep your hands away from the very hot water that cleans a wok best and removes food without grinding into the wok's developed coating.
Very helpful, thanks. I have a glass-top non-induction electric range, and no chance of changing that. I think cast iron would be better-suited, and am looking at the Cantonese-style iron/enamel Wok Shop wok. I'd prefer a handle + helper handle wok, though. The search continues.
I love my carbon steel wok! $15 at Walmart, the seasoning is the key. Have to use a glass lid from a 12” skillet for a lid. I take the grate off my gas BBQ, plus two heat deflectors, and the wok nestles down over two burner rods for extreme heat. Excellent reviews!
I was skeptical about the lodge cast iron wok my granddaughter got me. After a learning curve I found it works better on this old electric stove. If I prep everything in advance and work methodically step by step the desegregation allows me to wiz through the multi step process I use cooking each ingredient separately with out having to wait for pan to hear. Yes it is heavy so instead of lifting pan I have a special side paddle I use to scoop ingredients out rather than lifting and dumping.
Walmart still sells their flat bottom imusa brand 14” carbon steel wok for $17 it has bakelite handles that work fine. Had ours for 2 years, its now black as sin, and is very slick. Wipe it out with lightly oiled paper towel, and done.. Needless to say we love it 😍
I have a cast iron wok. I love it. On a gas hob I can get it smoking hot and it doesn't hurt it at all. I've used it 3-4x a week at least for over a year and it's still in perfect shape. Well worth buying.
Excellent review, as usual, Lisa. My partner (and resident chef) is an All-Clad “snob”. Rightfully so! To prevent warping after using, we put the hot, dirty pan in a cold oven to cool down, then wash by hand.
One of the reasons I love cooking with carbon steel or cast iron is that I can use proper metal cooking tools (as your guest did.) Your staff were all seen using rubber and plastic hand tools. On a hot carbon steel wok these will quickly melt, not to mention that you can't use them to scrape properly. Ditch the plastic in the bin ;)
exactly i used to used cast iron with silicone spatulas and found found wouldn't release as easily. i then used a stainless steel spatula worked great and would released easily. which was so great for sticky stuff like eggs and fish.
I agree with you 100%, but just fyi: silicone ("rubber") utensils wont melt in a wok. Melting point of silicone is 600F. nylon ("plastic") utensils is 400F, which is more probable to melt is still fairly unlikely unless you leave it in an empty wok at max heat for a while.
I own an All Clad, non-stick, flat bottom wok for a glass-top electric stove. I love it. It's an aluminum/stainless steel combo that heats evenly and gets very hot. And it comes with a glass cover that is excellent for steaming. I've had this wok for about a year, using it 2 or 3 times a week, and the non-stick surface is still perfect. Easy cleanup.
As the owner of both a carbon steel and cast iron work, I prefer the cast iron with stainless steel spatula. You can always scoop up the food instead of pouring into a plate. Bodum cast iron with tempered glass top allows me to make different cuisine, from Chinese stir fry, to roast chicken, or as a Tajine. Short metal handle allows my cast iron to fit into the over. In addition, using cast iron has a better shearing effect on food, such as leafy green. I would redesign the test as I guarantee that high heat cooking would produce a different flavor, with the right dishes.
You say your favorite wok was a "Taylor & Ng wok but the wok link comes to a Taylor and Ng Natural Nonstick Wok Set, 14", Carbon Steel, "Round Bottom" with std handle and helper handle.
I got my Taylor and Ng flat bottom wok set, and I have to say - it's everything I wanted! Really good wok, the helper handle and long handle was great, it responds really quickly to temperature changes - I have a regular electric coil stove, and the dishes I cooked turned out really well!
Lol, Lucas Sin, a Chinese chef from Hong Kong who is chef of two NYC restaurants says you don't need a wok. He said a skillet with high sides is fine. That's good enough for me! I'm sticking with my skillet.
I have had a carbon steel wok for over 40 years but moved from America to Cambodia and had to leave it behind. After four years, I have finally ordered one from Amazon. Will take a month to get here. I am totally excited about it. This is such a good review. Straight to the point...no bs.
For years I've listened to Test Kitchens bash woks. I use my woks (I have more than one) a lot, and have never agreed with their low opinion of the best way to stir-fry (with a skillet). I am pleased that they have taken a new look at one of the best kitchen tools in existence...!?!?!
I think part of the reason they didn't recommend woks for everyone depended heavily on the type of stove burner people use. For many people a cheap stove top with moderately low BTU output just doesn't work well with a wok. I didn't use my wok much until I got a nicer stove that put out some good heavy heat. With professional quality burners, I'm not sure why they wouldn't use woks in their kitchens. Recommendations for tools should consider the way that the tools would be used and in what situations.
Maybe they felt that the audience would get more use in a wide range of applications with skillets than woks. Woks certainly seem like they are pigeonholed into Chinese cuisine and not more widely applicable to Western cooking.
You, nor they have convinced me to use a wok. Searing meat, making toast, cooking pancakes, can't be done so well in a wok. I make excellent fried rice, stir fried veg, etc in a large saute pan.
I wish you'd test pots and pans on electric cooktops. Not all of us have access to natural gas under any circumstance, especially if we live in apartments where there's no gas coming into the building (very, *very* common in new construction).
This is a very important point. While thin carbon steel woks and pans work great on gas stoves, they quickly warp on electric stoves when using high heat. Either be prepared to have a warped bottom CS wok or go with something cast iron and adapt cooking technique.
After years, I'm convinced that with current technology true wok cooking is impossible with electric appliances, even induction. A restaurant's gas wok-burner generate 8-10 times more heat than is possible with electric range tops...and the flat-bottom in a flawed compromise. A proper gas wok-burner is like cooking on a blacksmith's forge ...not a household range.
anytime im in the market for anything new im interested in...1st i look if a review is available HERE!. this channel is very helpful, thank you very much for all your hard work.
I can't be grateful enough that you made all of these kitchen testing videos. Thank you so much for spending all the time & research so we can improve our kitchen!!!!
Glad to see that you have reconsidered your position on woks. I still remember many years ago when Christopher determined that a cooking utensil that has been in use for literally thousands of years for literally millions of people was useless and arrogantly threw it in the trash! Since by that time I personally have been cooking in woks for many years, I, and I’m sure many others, took great offense. I have been using very inexpensive woks purchased at any local Asian market at a fraction of the cost the one you are recommending very successfully for almost 50 years now. I’m very happy to see that Christopher is gone and woks are back!
The knowledge is a virtue you’ll never have enough. I was extremally sceptic about flat bottom woks. This material changed my mind. Especially as I have some friends living in apartaments, where (due to building restrictions) gas stoves are not allowed and they are convinced to induction ones. Now I can send them the link and say: „Follow the rules explained, all the rest (means how to season carbon steel wok) I’d already tought you.”
Here are my 2 cents. For traditional stir frying, lighter woks are good if you have a very high btu gas burner, I am talking about those jet engine style turkey fryer stuff. This way the wok is very responsive when you adjust your range's power. Otherwise, I personally prefer a slightly heavier wok for its superior heat retention. Depending on the kind of dishes you are cooking, most of the Chinese stir fry dishes uses a relatively high heat and short cooking time. I'd Charge the wok up to a high temperature, and then throw in the ingredients in the same order but relatively quicker. That way the food doesn't end up looking soggy and watery. Though this is no where close the traditional stir fry, but it's something that's improvised given the equipments we have here in the western homes. But you got to make sure you don't burn for food though, especially those aromatics you threw in at the beginning of the cooking, they would get burnt in seconds if you don't have your eyes on it.
Lisa is the best that ever did this show. She’s the most believable when she speaks. I just miss seeing her more on this ((channel/show)) like she was in the years past.
They are missing out on a huge part of wok cooking.. The wok spatula! Traditional street vendors with heavy woks do not move the woks, they move the food and the wok shovel makes that happen so efficiently. Cooking with plastic utensils/rubber spatulas is not nearly as effective as a tool shaped perfectly for the job.
While you are right about traditional street vendor methods this video is to give you the wok experience at home. At home we dont even have the same flame power as an industrial gas stove. :)
The ones you’re about is for large woks and traditional spatulas or spoons wouldn’t for that. The same can be for this but I’ve got of those at home for my wok it’s a mini version of it and it works great for it.
@@mohammedhussain6749 Rule: carbon-steel wook, or any other metal, use metal utensils. Either spatula our spoon. Period. You are cooking a very high-heat, wook and plastic are not suitable for that, nor... healthy,
Someone give this man a prize. But not only that. Those wooks in the video look like they are not hot enough and also they are way overcrowded with food.
Thank God I watched this video, just looking for a wok . Also was unsure what size and was trying to decide on a 12" or 14"....went with the bigger one. Thanks for this video!
Thanks for the interesting video. At some point, though, when reviewing cookware, you also should focus on electric (not induction) glass topped stoves. On a glass topped stove, two things happen:: first, carbon steel warps significantly enough to alter the heat distribution. Secondly, with woks, it's difficult to get the wok hot enough to properly cook the food. I solved this by using cast iron. It's not a perfect solution, but it works ok. I use the Lodge (Heavy! As you note), and it rests flat on my stove. Traditional woks could definitely benefit from a flat aluminum disk, or cladding on glass top stoves.
I agree with this. The Lodge isn't a perfect wok, but it's probably the best option for a glass stovetop. The flatness of the base and heaviness help make good contact with the stovetop. I have one and like it.
You shouldn't be stirfrying a lot of food in a wok in the first place. The reason for the high sides is to make it easier to stir everything without flying out of the pan and drizzling shaoxing cooking wine around the sides, where it gets hotter compared to the center where all the food is, which allows it to reduce faster
Hyun Frayer Totally true. Professional Chinese chefs toss the food instead of stirring. A lot of classic Chinese dishes require super high heat and extremely short cooking time, and there’s no way you can move the food in the wok fast enough by stirring.
I recently bought the Chrissy Teigen cast iron wok from Target. I loved the size (not too big) and the idea of a hot pan for high heat stir fry cooking. I made shrimp and broccoli with scallions and a corn starch slurry. I was impressed with the work because it was an even heat, and I didn't have to hold it while I had two hands free to toss the food with two utensils which was a convenience. I removed the wok from the (electric) burner just before the food was a finished product. This allowed me a few minutes to clear the area, grab a couple of serving dishes and transfer servings to the dishes. The wok cooled quickly and the remaining food there didn't overcook. All in all, I think the cast iron had its pluses and I like it very much. I love cast iron cookware.
Buy a wok from your nearest Chinatown (or similar). I bought my 13" carbon steel wok (wooden handles, 6.5" base circle, 2.2 lbs) from a shop in Philadelphia's Chinatown for $20. It's only slightly smaller than their pick and weighs 1 whole pound less. It works great on a glass cooktop, too.
I bought a Balduzzi blue carbon steel wok for $30 CDN at a Winners store. It is my favourite cooking pan. The flat portion of the base on this wok is 8"inches! The handle is cast iron and riveted to the wok is always cool to the touch. Believe if your kitchen can get your hands on one, you'd find it amazing to work with as well. Only down side is there is no lid included.
The stirring technique matters too. Don’t use a spatula because the point isn’t to just stir but to turn the food over and over while moving the food from center to side.
Been 2 years, may be that's the reason I couldn't find the winning wok set at all in the Amazon Prime. If you could provide a link to a current best wok, it would be great!
I've been using the same wok for about 28 years, which was a cheap purchase after college. Been thinking about upgrading since I use it all the time and have more disposable income now. Interesting to see I still don't need to spend a lot of money on a wok and get something so nice. I take extremely good care of my cook ware. Proper seasoning, proper cleaning, and proper use during cooking are essential. Starting with good cookware initially helps too.
As much as I love cast iron, you are spot on about its drawbacks. Anytime I need to be cooking in very high heat and don't want to stress over the seasoning, I grab my carbon steel. Again I love my cast iron, but sometimes its weight is an absolute detriment.
I have a carbon steel wok which I purchased at a military base and it gave me great service and I have not used it for a long time, but it is ready to be used for cooking stir fry foods like fried rice which I used it for.
The young lady who does “Souped up recipes” here on you tube is marketing a carbon steel wok because she couldn’t find one she liked. She’s not a big person and handles hers comfortably. I’d like you to test hers against Taylor and Ng. If you don’t... She explains hers pretty well. I’m tempted.
I use a NuWave induction carbon steel wok and it has the benefits of super fast heating and cooling, a round bottom, and the ability to cook anywhere with a power outlet. It costs more than a standard wok but it's pretty useful.
I am so glad that you had Grace Young on. Grace is not the Wok Guru for nothing Every recipe that I've made from her cookbooks is utterly delicious. I'm also glad that you've changed your minds about woks. It always seemed to be a little Eurocentric to assume that a skillet was a better way to cook Chinese food than the method that Chinese cooks have been using quite successfully for millennia.
Very frustrating. I have spent a couple hours looking for a 14” flat bottom preseasoned wok and it doesn’t exist even on the Taylor NG site. I’ve run into this other times on the reviews. I have such faith in your suggestions that I find it impossible to settle for less. Wish you would correct the reviews when this happens
The presentation is aimed at an audience that has zero knowledge about woks, and home cooks. The bit about handle length doesn’t address how the handle is used during the stir fry; the motion of the handle combined with use of the spatula or ladle. There’s no discussion at all about the need to preseason a carbon steel wok before 7:13 , nor were any of the woks used in the video pre-seasoned. Nor was buying a wok already pre-seasoned discussed as an option. Sometimes I find interesting and informative episodes of ATK, but this one was kind of wok kindergarten. If you want to learn about woks, how to buy one, how to use one, there’s better resources available.
I recently purchased a round bottom wok from a restaurant supply Nobody advised it for home cooking I have an electric cooktop I also have a table top gas cooker like the one restaurants use when cooking at your table and are used many other places They are very inexpensive and you don't use that much gas. It is great and the pan holder on the top of the cooker does a great of holding the round bottom wok. It will get super hot where it should be
I use round bottom woks so I bought a propane wok burner from a wok store online in San Francisco. I have to use it outside but that has an added bonus of not having oil and grease all over one's kitchen. Also you can really crank up the heat with a propane wok burner.
Hi Lisa, I've been watching your America's Test Kitchen, videos for a few weeks now. I've learned so much from your smooth explanations and demonstrations on the products you feature on this channel. It is perhaps my favorite cooking channel. And I watch a quite few of them. Great job!
When cooking with a wok. I would highly recommend using a proper Chinse metal wok spatula which has a wider spatula surface and it usually has a wood handle. The extra-wide surface area helps move food around quickly in the wok. Cooking with a hot wok happens very fast so a wider Chinese metal wok spatula will benefit from this.
Once again, ATK to the rescue! Excellent review and an education to boot. My entire family uses your cookbooks, watches your how to videos and watches reviews before buying anything for our kitchens. Absolutely top notch 👍👍👍
Silicon/rubber spatula and a carbon wok? That would be good for nonstick but if you’re cooking at the proper temps for good “wok flavor,” you’re gonna melt that thing. You might note that Grace Young is using a metal spatula.
I picked up a used Le Creuset enameled cast iron wok. Terrible. It was so heavy and the heat was hard to control. Resold it. It was my only piece of Le Creuset, it was beautiful, but it was useless. Lesson learned! Thanks, Lisa and all the folks at ATK, for this video.
Anyone here remember the "Chinese Hand hammered Wok" That was sold on Infomercials in the late '80's early 90's. That is the Wok that I still have. It is Black and totally non stick. It really is a great Wok!
Wow! Really? I have one too & a copper bottom wok I bought from the tv show Wok With Yan which was back in the 80's or early 90's. They are both going strong!
@@i95smuggler Amazing ain't it.. If Yan can Cook. So can you.. He is still on the Create Channel.. "Martin Yan tastes of Malaysia" There was also a British guy who reminds me Patrick Stewart., who also did those infomercials.. :) Imagine some of the crap on infomercials today lasting 31 years.. :)
I had a wok I used to use for popping corn. 2 1/2 tablespoons of oil. 1/3 cup of popcorn. A metal pizza pan for a lid. Viola. Butter and salt to taste. A half an hour of crunchy munching heaven.
I just went to Amazon to see the review of Taylor & Ng wok and was really surprised it got 3.2 out of 5 and 31% of the reviewers gave it 1 star. I read those reviews and decide to pass it this time.
I am a professional chef. I have a variety of woks. In a commercial oriental kitchen, the wok stove can give a large blast of flame like a blowtorch, or shut off entirely at the flick of a valve handle. The flame is several times larger and hotter than a normal gas stove can produce, and has a cement-like round collar to support the round bottomed woks. A round bottom collects all flowing oil, so less is used than with a flat bottomed wok. Cooking depends on a short but extremely rapid rise of heat (that's why thin metal is best), and stopping the heat abruptly when the food is cooked. My preference, at home, is an electric wok. The heat is very easy and precise to control. I use it for deep frying too. The wok shape gives maximum surface area for floating foods, at a given volume of oil, and drains sautéed food as it is pushed up the rim of the wok.
My current wok was given to us as a CHRISTMAS GIFT, some 45 years ago, ,it’s coated, only have 2 small plastic handles, it has its own lid I use it at least every 2 weeks . it’s used on a gas stove,,my choice of oil? GRAPESEED oil. ,,, Cheers From NJ🇺🇸🇺🇸🇺🇸🇺🇸
I have an older anodized aluminum Calphalon walk that is not nonstick but works just as well for nonstick and I can use metal utensils. It’s a little bit thicker and a little bit happier with the results of my cooking are certainly worth the trade-off. Are used to use a carbon steel walk and eventually it got worn out and then the humidity of the East Coast didn’t hold up as well.
I love All-Clad, but Tramontina tri-ply is much cheaper and comparable. It's not like everyone benefits from a set of All-Clad; I don't need clad for sauce pans, pressure cooker, dutch oven, etc. They didn't really justify the use or need of a wok to me. -I'll stick with fry / saute pans.
If you know where to look you can get All-Clad brand cookware on a huge discount for something as trivial as a blemish on the exterior. Check stores like Marhsall's for such hardware. I got their tri-ply 3qt saucier at something like a 60% off discount because of a gouge on the exterior, but the interior is unaffected and it performs exactly as I would expect from such a high dollar brand.
I'm a huge fan of shopping in upscale resale shops, particularly in wealthier suburbs. Those who donate won't give seriously used items out of embarrassment and bec of the reduction in value for tax purposes. So, it's often a win-win all around. Plus rich people buy really good quality as a matter of habit.
Your Amazon link doesn't take you to the correct Wok. Also, what is the actual model number of the Wok? There are many different models of the Taylor & Ng Natural Nonstick 14" Carbon Steel Wok.
TBH the best wok is the cheapest one you can find at your local asian market and look up videos to properly season it. It you have weak heat then consider a cast iron but it would not be easy to flip.
Lovely, helpful review. I learned what I needed to know about buying a wok **The wok chosen is NOT available at Amazon, not sure if it will come back. I'd like a compatible alternative. I will look at America's Test Kitchen home site and see. Also, if bought online I hope the information provided will include the measurement of the flat bottom. THANKS !
Carbon steel is the best, it can heat up very fast for stir frying. You still need to know how to season it properly and never wash the wok with soap once its seasoned (just like a cast iron skillet). A trick to cleaning the wok after cooking is to use the water that you've rinse your rice with. More importantly is a burner that can produce the BTU needed for stir frying. Regular stove burner just don't produce that kind of BTU. The highest one I've seen is 22000 btu. We use a separate 65k burner.
Ear loops wok are better than single handle wok if you use it like how it is intended, pinching it with you thumb and index finger with the last 3 fingers supporting the index, kinda like a fulcrum. If you do alot of tossing the ear loops will give you much greater control and it's much easier on the wrist than on a handle wok.
When I wanna use high heat to cook in my wok I'll use my grill and pour the charcoal right in the middle in a pile or I use may propane turkey fryer. Next time I'll try just using the charcoal chimney starter.
The chimney works beautifully. Flip it upside down and notch or drill holes at/near the bottom edge to give the exhaust somewhere to go or the wok will smother the fire. I did this for about a year and still use it when I want to chow outside .
Question regarding maintenance of the Woks - I saw the tip about seasoning with scallion & ginger. Also, in your video was someone scrubbing the wok for clean up. Is there an expectation to re-season prior to storage? Thank you for detailed explanations in the videos!!
I prefer the taylor /ng and other woks with the spot welded handle bracket vs the riveted inline single screw bolt. The inline rivet bolt often loosens and will unexpectedly spin as you hold up the wok by the handle, creating a dangerous hot spill. I like heavier gauge woks as they hold heat longer and deep fry better. The small extra wood handle often burns up with gas stoves and tends to just get in the way. Pay attention to your burner pattern as many higher btu burners are wider and create center cold spots. This heats up the sides of the wok and not the center. Heavier gauge woks help address this issue. Important to use the correct wok tools; one for turning and the other scooping. Using the two tools correctly keeps stir fried foods in the wok.
6:13 I got something similar - ceramic coated iron wok (黑金刚) is the best, it's like carbon steel with natural non-stick coating. Best for stir fry & fry rice / noodles / vegetables
I bought my Taylor and Ng wok in yhe Megan's and jt is my favorite of all my worsened is round bottom and has two loop handles. I cannot recommend that wok highly enough! Good job, ATK!
I bought a wok with the exact design as the winning wok at my local 99 Ranch Asian store for $10. The only problem with the wok is the 2 rivets attaching the handle to the wok. Over time the rivets become loose due to the heating and cooling. You need to hammer it down on a hard surface to tighten it. If anyone's interested I would recommend the IMUSA wok. They use 4 rivets to attach the handle and it's only $17.77 at Walmart. For a lid, I picked up the 12.25 inch Cuisinart melting dome on clearance for $5. You can find them at Marshalls or Homegoods for around $10.
I saw a video on TH-cam a couple weeks ago by a Thai cook in Canada. She enthusiastically endorsed the 14" carbon steel wok. However, she sheepishly admitted that most home cooks in Bangkok used 14" stainless steel woks because they did not want to deal with the care of the carbon steel woks. They cannot be that bad.
Please note: The link for the winning wok is incorrect. It doesn't link to your winning wok (Taylor and Ng) as detailed in your video. I enjoy your videos and follow your suggestions.
The link in the description box does not take you to the wok that was mentioned as the winning wok. It takes you to Amazon's choice. And their choice was not yours.
Acidic food (e.g. tomatoes, vinegar, red wine) were not recommended to cook in a carbon steel wok, as they will break down these woks seasoning....then you have to season again to get ‘natural’ non-stick surface.
I have the Wokshop wok with the flat bottom and tubular steel handle. This and my last carbon steel wok developed a dished bottom with use. It meant that there was not a whole lot of contact with my stove. Now I only use it with my Iwatani gas burner. For any with ceramic cook tops, it will never sit flat, can cause the range surface to discolour, and the cooking results suffer. I wonder if this was brought up in testing.
The wok is the ultimate cookware, if I can only bring one cookware in a post-apocalypse world, it's the wok. It can act as any cookware if demand arises. You can boil with a wok, deep fry with a wok, stir fry with a wok, steam with a wok, hell, it can even act as an oven if you choose a wok that's thick enough. The Chinese have perfected the cookware design, don't try to reinvent the wheel.
The reviews on Amazon for that wok are hilarious. A lot of them complain about the coating coming off in their food (you're supposed to remove it before use). One person even suggests buying an electric wok instead.
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This woman is upgrading EVERYONE'S kitchen one video at a time. I absolutely love her personality and her reviews.
Isn't she great?!? She doesn't try to be funny like the others...
Fun fact: Lisa attended brown University and Colombia university for journalism
Agree🙂🙂🙂
She definitely rocks in my world! Nothing fake or phony, just straight-up facts and down to earth. I imagine it would be so much fun to get in the kitchen and cook with her for a day.
Drew F -Right? I blame her for spending thousands of dollars on my kitchen from a new stove to go with my awesome cookware. Ahhgh. Love her 👏👏😊😂
in a little over 7 minutes we benefit from the product of what i imagine is 100s of hours of labor and research. the information density in these equipment reviews is awesome--many thanks.....
Thank Cook's Illustrated. It's their job, they've been doing it for decades.
yet almost eveything is wrong... and done wrong... you just got scammed
They didn't test round bottomed ones which are obviously much better
@@thezimra9429 How so?
I literally just told someone an hour ago that one of the biggest reasons as to why I’m such a big fan is that you are scientific in your approach and are willing to re-examine and retest your previous conclusions.
Thank you to Lisa and your entire tastings and testing team!
No. It's a business first. They ONLY review products they can sell through Amazon affiliate links. If it's not on Amazon it has no chance of even being "tested".
@@zebunker not true at all, many bake pans that are recommended aren't on amazon (only through Williams Sonoma) The original grill brush they recommended (which went out of business) was sold direct by a small business. The recommended instant read thermometer is also only sold direct on the Thermaworks website.
Those are just three off the top of my head.
@@zebunker Sorry, Ze, that's not true.
@@zebunker a product not in amazon, is relatively a no name product. why bother with it?
You don't believe American when it comes to Wok cooking. I'm Asian and working as a Cook in a Chinese Restaurant. Just a round bottom carbon steel wok with 2 handles and a high pressure burner and laddle are widely used in a commercial kitchen. Its a skill while cooking on a Wok! I promised!
I have been using a wok for over 40 years. An authentic wok has a curved, not flat bottom. This for practical reasons. Only one fire source is needed to prepare the meal. In many countries, only one heat source is available. To make it more practical for stove top cooking, the bottom was flattened, thereby, foregoing the need for the circular ring with holes on the side circumference for the wok to sit on a typical stove When using a curved bottom wok, the meat that is not cooked is heavier. When the flipping method or flat ladle is used, the uncooked meat normally falls to the bottom center. After the meat is cooked, it is pushed up the sides of the wok, so the vegetables can then be cooked in the center. After that, the meat and vegetables are combined with a optional sauce and served. This foregoes the need for removing the meat and/or vegetables separately(one less dish to wash). The dome lid is also often used as an indicator that the food in the wok is cooked when the steam escapes the lid. The often forgotten fact is that the wok is sometime heated to 900 to 1,000 degrees F. Therefore, the center of a curved bottom wok cooks the food rapidly and not surprisingly, many oriental restaurants can prepare meals quickly. Yes, a carbon steel wok with wooden a handle is by far the best because of its heat transfer and lightness. If properly cared for, will last a lifetime. Hope this info. helps!
Thanks, I just got a wok, burnt the pot stickers, if I get good at using a flat bottom wok would a traditional round bottom wok be a good upgrade do you think?
Some other wok issues that were not mentioned.
1. You should be able to transfer stir-fried food to the side of the wok and not have it slide down. A slightly irregular surface (hand hammered) works better than a perfectly smooth machine pressed surface.
2. The steel at the bottom of the wok should be thicker than on the sides. This gives the pan more thermal mass on the bottom, which gives you a better sear and makes temperature regulation more forgiving. The thinner side-walls conduct enough heat to keep the food hot, but not hot enough so that it burns on the sides. If you're not strong enough to lift the wok, you probably shouldn't be using one.
3. The utensils used with a wok are important. A metal Chinese spatula called a chuan works best as the curved front edge matches the curvature of the wok.
4. Cleaning the wok is traditionally done with hot water and a bamboo brush to break loose the stuck on bits. Using soap or scratchy pads will make it very difficult to develop the "seasoning" of the wok.
5. Woks are typically used on high-heat for stir-fry, and a "flavorless" oil with a high smoke point should be used. (I recommend Canola or Peanut oil).
Recommendation?
WanderingBobAK find a hand hammered wok from china. Typically those are made that way. An easy way to check is tap the middle and the egde and it should have a slightly different tone
i dont think a hammered wok is better. if it was, then why do all the chinese fast food joints not use them?
@@BobRooney290 Because for the insane cost increase its not worth the slight difference in performance. A traditional Hammered wok does perform better. It has additional advantages to a cheap spun wok. But once again is it worth $200-$500 dollars for a difference that most people can't taste or appreciate? Most definitely not. Especially, when you multiple the number needed for a busy kitchen.
@@royhorn2782 A traditional hammered wok doesnt cost 200-500 dollars. you can get one for like 60 Euro..
We need an update.
I have been using the 12-inch version from Taylor and Ng for about a year. It is a very good wok, and I think it's the perfect size for one or two people. When I come to the US 8 years ago, I started with the cast iron wok from Lodge, it was too heavy and really slow to heat up. Then I used a wok from Joyce Chen, and it warped after a few uses, but I hammered it and kept using it for a few years. After switching to Taylor and Ng I noticed much improvement in heating and non-stickiness, and have been using that since. Regarding some negative reviews saying "it rusts", of course it rusts if you don't take care, it's carbon steel.
How’s that Taylor & Ng holding up ?
Lisa's kitchen equipment reviews always 5 stars! Perfect analysis, no annoying background music, she gets straight to the point. Advice you can count on.
I am far from a professional, however in using woks as my predominant cookware over the last 15 years and commonly cooking for 1-4 people at a time, I have moved from a straight wooden handled, flat bottomed wok with a loop helper handle back to what is sold as a round bottomed carbon steel Pow wok, which has a single straight handle. An electric cook top (and many others in US residential kitchens) simply don't have the heat capability to avoid steaming the food rather than chowing it. With this, I have moved to a 15,000 BTU portable butane burner with a cast iron wok ring, that gives me enough heat and instant flame control to actually chow food, as well as return to the better zone heat distribution, easier handling and cleaning of a round bottom wok. The welded tubular metal handle on a Pow wok stays cool and only requires a mitt or cloth when simmering for hours and the tools (chan, ladle or spatula) are shaped to match the interior shape of the wok rather than have the hard transition between the round sides and flat bottom of a flat bottom wok. The other aspect is cleaning; a round bottom wok is much easier to clean with a bamboo wok brush or a long handled scrub brush made for cast iron pans. These keep your hands away from the very hot water that cleans a wok best and removes food without grinding into the wok's developed coating.
Very helpful, thanks.
I have a glass-top non-induction electric range, and no chance of changing that. I think cast iron would be better-suited, and am looking at the Cantonese-style iron/enamel Wok Shop wok. I'd prefer a handle + helper handle wok, though. The search continues.
I love my carbon steel wok! $15 at Walmart, the seasoning is the key. Have to use a glass lid from a 12” skillet for a lid. I take the grate off my gas BBQ, plus two heat deflectors, and the wok nestles down over two burner rods for extreme heat. Excellent reviews!
You have a suggestion for which wok to but what would your second choice be since the Taylor & Ng wok is unavailable.
I was skeptical about the lodge cast iron wok my granddaughter got me. After a learning curve I found it works better on this old electric stove. If I prep everything in advance and work methodically step by step the desegregation allows me to wiz through the multi step process I use cooking each ingredient separately with out having to wait for pan to hear. Yes it is heavy so instead of lifting pan I have a special side paddle I use to scoop ingredients out rather than lifting and dumping.
Walmart still sells their flat bottom imusa brand 14” carbon steel wok for $17 it has bakelite handles that work fine. Had ours for 2 years, its now black as sin, and is very slick. Wipe it out with lightly oiled paper towel, and done.. Needless to say we love it 😍
I have a cast iron wok. I love it. On a gas hob I can get it smoking hot and it doesn't hurt it at all. I've used it 3-4x a week at least for over a year and it's still in perfect shape. Well worth buying.
Excellent review, as usual, Lisa.
My partner (and resident chef) is an All-Clad “snob”. Rightfully so!
To prevent warping after using, we put the hot, dirty pan in a cold oven to cool down, then wash by hand.
One of the reasons I love cooking with carbon steel or cast iron is that I can use proper metal cooking tools (as your guest did.) Your staff were all seen using rubber and plastic hand tools. On a hot carbon steel wok these will quickly melt, not to mention that you can't use them to scrape properly. Ditch the plastic in the bin ;)
exactly i used to used cast iron with silicone spatulas and found found wouldn't release as easily. i then used a stainless steel spatula worked great and would released easily. which was so great for sticky stuff like eggs and fish.
Oh, I learned that lesson looooong ago.
I agree with you 100%, but just fyi: silicone ("rubber") utensils wont melt in a wok. Melting point of silicone is 600F. nylon ("plastic") utensils is 400F, which is more probable to melt is still fairly unlikely unless you leave it in an empty wok at max heat for a while.
I own an All Clad, non-stick, flat bottom wok for a glass-top electric stove. I love it. It's an aluminum/stainless steel combo that heats evenly and gets very hot. And it comes with a glass cover that is excellent for steaming. I've had this wok for about a year, using it 2 or 3 times a week, and the non-stick surface is still perfect. Easy cleanup.
As the owner of both a carbon steel and cast iron work, I prefer the cast iron with stainless steel spatula. You can always scoop up the food instead of pouring into a plate. Bodum cast iron with tempered glass top allows me to make different cuisine, from Chinese stir fry, to roast chicken, or as a Tajine. Short metal handle allows my cast iron to fit into the over. In addition, using cast iron has a better shearing effect on food, such as leafy green. I would redesign the test as I guarantee that high heat cooking would produce a different flavor, with the right dishes.
You say your favorite wok was a "Taylor & Ng wok but the wok link comes to a Taylor and Ng Natural Nonstick Wok Set, 14", Carbon Steel, "Round Bottom" with std handle and helper handle.
I got my Taylor and Ng flat bottom wok set, and I have to say - it's everything I wanted! Really good wok, the helper handle and long handle was great, it responds really quickly to temperature changes - I have a regular electric coil stove, and the dishes I cooked turned out really well!
Lol, Lucas Sin, a Chinese chef from Hong Kong who is chef of two NYC restaurants says you don't need a wok. He said a skillet with high sides is fine.
That's good enough for me! I'm sticking with my skillet.
I have had a carbon steel wok for over 40 years but moved from America to Cambodia and had to leave it behind. After four years, I have finally ordered one from Amazon. Will take a month to get here. I am totally excited about it. This is such a good review. Straight to the point...no bs.
For people who care about craft, quality, and detail - this video did it for me. Subscribed. Got the wok, too!
For years I've listened to Test Kitchens bash woks. I use my woks (I have more than one) a lot, and have never agreed with their low opinion of the best way to stir-fry (with a skillet). I am pleased that they have taken a new look at one of the best kitchen tools in existence...!?!?!
I think part of the reason they didn't recommend woks for everyone depended heavily on the type of stove burner people use.
For many people a cheap stove top with moderately low BTU output just doesn't work well with a wok.
I didn't use my wok much until I got a nicer stove that put out some good heavy heat.
With professional quality burners, I'm not sure why they wouldn't use woks in their kitchens.
Recommendations for tools should consider the way that the tools would be used and in what situations.
Maybe they felt that the audience would get more use in a wide range of applications with skillets than woks. Woks certainly seem like they are pigeonholed into Chinese cuisine and not more widely applicable to Western cooking.
I've always found my woks to be very versatile and apply them to many everyday tasks, not just Chinese cuisine….
You, nor they have convinced me to use a wok. Searing meat, making toast, cooking pancakes, can't be done so well in a wok. I make excellent fried rice, stir fried veg, etc in a large saute pan.
@@madthumbs1564 Do what you want.... Just don't tell ME what to do...!?!?!
I wish you'd test pots and pans on electric cooktops. Not all of us have access to natural gas under any circumstance, especially if we live in apartments where there's no gas coming into the building (very, *very* common in new construction).
This is a very important point. While thin carbon steel woks and pans work great on gas stoves, they quickly warp on electric stoves when using high heat. Either be prepared to have a warped bottom CS wok or go with something cast iron and adapt cooking technique.
After years, I'm convinced that with current technology true wok cooking is impossible with electric appliances, even induction. A restaurant's gas wok-burner generate 8-10 times more heat than is possible with electric range tops...and the flat-bottom in a flawed compromise. A proper gas wok-burner is like cooking on a blacksmith's forge ...not a household range.
anytime im in the market for anything new im interested in...1st i look if a review is available HERE!. this channel is very helpful, thank you very much for all your hard work.
I can't be grateful enough that you made all of these kitchen testing videos. Thank you so much for spending all the time & research so we can improve our kitchen!!!!
Glad to see that you have reconsidered your position on woks. I still remember many years ago when Christopher determined that a cooking utensil that has been in use for literally thousands of years for literally millions of people was useless and arrogantly threw it in the trash! Since by that time I personally have been cooking in woks for many years, I, and I’m sure many others, took great offense. I have been using very inexpensive woks purchased at any local Asian market at a fraction of the cost the one you are recommending very successfully for almost 50 years now. I’m very happy to see that Christopher is gone and woks are back!
Christopher has changed his mind about woks as well. And maybe even did so before ATK did. I think Fuchsia Dunlop was responsible for the change.
This Lady is so good with her reviews.
The Wok with a lid totally sold it for me, but I am in the Uk so I need to find where to buy it.
The knowledge is a virtue you’ll never have enough. I was extremally sceptic about flat bottom woks. This material changed my mind. Especially as I have some friends living in apartaments, where (due to building restrictions) gas stoves are not allowed and they are convinced to induction ones. Now I can send them the link and say: „Follow the rules explained, all the rest (means how to season carbon steel wok) I’d already tought you.”
Here are my 2 cents. For traditional stir frying, lighter woks are good if you have a very high btu gas burner, I am talking about those jet engine style turkey fryer stuff. This way the wok is very responsive when you adjust your range's power. Otherwise, I personally prefer a slightly heavier wok for its superior heat retention. Depending on the kind of dishes you are cooking, most of the Chinese stir fry dishes uses a relatively high heat and short cooking time. I'd Charge the wok up to a high temperature, and then throw in the ingredients in the same order but relatively quicker. That way the food doesn't end up looking soggy and watery.
Though this is no where close the traditional stir fry, but it's something that's improvised given the equipments we have here in the western homes. But you got to make sure you don't burn for food though, especially those aromatics you threw in at the beginning of the cooking, they would get burnt in seconds if you don't have your eyes on it.
Lisa is the Queen of this Channel. She is the whole damn show
RVD said so
And Dan
I don't watch anymore without Chris Kimball. I only watch Lisa on TH-cam. She's the best.
Lisa is the best that ever did this show. She’s the most believable when she speaks. I just miss seeing her more on this ((channel/show)) like she was in the years past.
She absolutely is!
She’s queen 🐝👍🤩🔥
They are missing out on a huge part of wok cooking.. The wok spatula! Traditional street vendors with heavy woks do not move the woks, they move the food and the wok shovel makes that happen so efficiently. Cooking with plastic utensils/rubber spatulas is not nearly as effective as a tool shaped perfectly for the job.
While you are right about traditional street vendor methods this video is to give you the wok experience at home. At home we dont even have the same flame power as an industrial gas stove. :)
The ones you’re about is for large woks and traditional spatulas or spoons wouldn’t for that. The same can be for this but I’ve got of those at home for my wok it’s a mini version of it and it works great for it.
P
@@mohammedhussain6749 Rule: carbon-steel wook, or any other metal, use metal utensils. Either spatula our spoon. Period. You are cooking a very high-heat, wook and plastic are not suitable for that, nor... healthy,
Someone give this man a prize. But not only that. Those wooks in the video look like they are not hot enough and also they are way overcrowded with food.
Thank God I watched this video, just looking for a wok . Also was unsure what size and was trying to decide on a 12" or 14"....went with the bigger one.
Thanks for this video!
Thanks for the interesting video. At some point, though, when reviewing cookware, you also should focus on electric (not induction) glass topped stoves. On a glass topped stove, two things happen:: first, carbon steel warps significantly enough to alter the heat distribution. Secondly, with woks, it's difficult to get the wok hot enough to properly cook the food. I solved this by using cast iron. It's not a perfect solution, but it works ok. I use the Lodge (Heavy! As you note), and it rests flat on my stove. Traditional woks could definitely benefit from a flat aluminum disk, or cladding on glass top stoves.
I agree with this. The Lodge isn't a perfect wok, but it's probably the best option for a glass stovetop. The flatness of the base and heaviness help make good contact with the stovetop. I have one and like it.
You shouldn't be stirfrying a lot of food in a wok in the first place. The reason for the high sides is to make it easier to stir everything without flying out of the pan and drizzling shaoxing cooking wine around the sides, where it gets hotter compared to the center where all the food is, which allows it to reduce faster
Hyun Frayer Totally true. Professional Chinese chefs toss the food instead of stirring. A lot of classic Chinese dishes require super high heat and extremely short cooking time, and there’s no way you can move the food in the wok fast enough by stirring.
@M L That's why you use a charcoal chimney.
A Olson. Or a propane turkey fryer.
Except the kind of Shaoxing available in US is awful..way better to use a really great Sherry..
I recently bought the Chrissy Teigen cast iron wok from Target. I loved the size (not too big) and the idea of a hot pan for high heat stir fry cooking. I made shrimp and broccoli with scallions and a corn starch slurry. I was impressed with the work because it was an even heat, and I didn't have to hold it while I had two hands free to toss the food with two utensils which was a convenience. I removed the wok from the (electric) burner just before the food was a finished product. This allowed me a few minutes to clear the area, grab a couple of serving dishes and transfer servings to the dishes. The wok cooled quickly and the remaining food there didn't overcook. All in all, I think the cast iron had its pluses and I like it very much. I love cast iron cookware.
Diana Ke
Can we use vingar or wine on carbon steel? Cause chinese food often use rice wine and black vinegar.
Buy a wok from your nearest Chinatown (or similar). I bought my 13" carbon steel wok (wooden handles, 6.5" base circle, 2.2 lbs) from a shop in Philadelphia's Chinatown for $20. It's only slightly smaller than their pick and weighs 1 whole pound less. It works great on a glass cooktop, too.
I bought a Balduzzi blue carbon steel wok for $30 CDN at a Winners store. It is my favourite cooking pan. The flat portion of the base on this wok is 8"inches! The handle is cast iron and riveted to the wok is always cool to the touch. Believe if your kitchen can get your hands on one, you'd find it amazing to work with as well. Only down side is there is no lid included.
The stirring technique matters too. Don’t use a spatula because the point isn’t to just stir but to turn the food over and over while moving the food from center to side.
Using a spatula to turn 2 pieces of broccoli at once, in a large frying pan full of broccoli...it's painful to watch.
Been 2 years, may be that's the reason I couldn't find the winning wok set at all in the Amazon Prime.
If you could provide a link to a current best wok, it would be great!
GREAT review. Answered all my questions.
***FYI - The Amazon link provided DOES NOT link to the wok that came out #1. ***
I just LOVE this woman! The only channel I trust is American kitchen when it comes to kitchen euipment. But she is eleveting it so smoothly..
Simple, informative and clear result. This is the best TH-cam I have ever seen. Thx 😌
I've been using the same wok for about 28 years, which was a cheap purchase after college. Been thinking about upgrading since I use it all the time and have more disposable income now. Interesting to see I still don't need to spend a lot of money on a wok and get something so nice. I take extremely good care of my cook ware. Proper seasoning, proper cleaning, and proper use during cooking are essential. Starting with good cookware initially helps too.
Updated video please!! Top pick has not been in stock for ages.
As much as I love cast iron, you are spot on about its drawbacks. Anytime I need to be cooking in very high heat and don't want to stress over the seasoning, I grab my carbon steel. Again I love my cast iron, but sometimes its weight is an absolute detriment.
I have a carbon steel wok which I purchased at a military base and it gave me great service and I have not used it for a long time, but it is ready to be used for cooking stir fry foods like fried rice which I used it for.
Please do an equipment review on espresso machines next! Hand operated, semi-automatic, fully automatic; There's so much terrain to cover.
The young lady who does “Souped up recipes” here on you tube is marketing a carbon steel wok because she couldn’t find one she liked. She’s not a big person and handles hers comfortably. I’d like you to test hers against Taylor and Ng. If you don’t... She explains hers pretty well. I’m tempted.
. Post a link
I use a NuWave induction carbon steel wok and it has the benefits of super fast heating and cooling, a round bottom, and the ability to cook anywhere with a power outlet. It costs more than a standard wok but it's pretty useful.
I am so glad that you had Grace Young on. Grace is not the Wok Guru for nothing Every recipe that I've made from her cookbooks is utterly delicious. I'm also glad that you've changed your minds about woks. It always seemed to be a little Eurocentric to assume that a skillet was a better way to cook Chinese food than the method that Chinese cooks have been using quite successfully for millennia.
Very frustrating. I have spent a couple hours looking for a 14” flat bottom preseasoned wok and it doesn’t exist even on the Taylor NG site. I’ve run into this other times on the reviews. I have such faith in your suggestions that I find it impossible to settle for less. Wish you would correct the reviews when this happens
Go to you tube "Souped up recipes" she sells a good wok.
@@keithfreitas2983 i was looking for this suggestion
Another great video. Lisa McManus is the right spokesperson to be doing these. Bravo America's Test Kitchen.
The presentation is aimed at an audience that has zero knowledge about woks, and home cooks. The bit about handle length doesn’t address how the handle is used during the stir fry; the motion of the handle combined with use of the spatula or ladle.
There’s no discussion at all about the need to preseason a carbon steel wok before 7:13 , nor were any of the woks used in the video pre-seasoned. Nor was buying a wok already pre-seasoned discussed as an option.
Sometimes I find interesting and informative episodes of ATK, but this one was kind of wok kindergarten. If you want to learn about woks, how to buy one, how to use one, there’s better resources available.
I love this channel. No BS. I cannot buy anything for the kitchen now without checking to see what Lisa and crew have to say.
I recently purchased a round bottom wok from a restaurant supply Nobody advised it for home cooking I have an electric cooktop I also have a table top gas cooker like the one restaurants use when cooking at your table and are used many other places They are very inexpensive and you don't use that much gas. It is great and the pan holder on the top of the cooker does a great of holding the round bottom wok. It will get super hot where it should be
I use round bottom woks so I bought a propane wok burner from a wok store online in San Francisco. I have to use it outside but that has an added bonus of not having oil and grease all over one's kitchen. Also you can really crank up the heat with a propane wok burner.
Hi Lisa, I've been watching your America's Test Kitchen, videos for a few weeks now. I've learned so much from your smooth explanations and demonstrations on the products you feature on this channel. It is perhaps my favorite cooking channel. And I watch a quite few of them. Great job!
When cooking with a wok. I would highly recommend using a proper Chinse metal wok spatula which has a wider spatula surface and it usually has a wood handle. The extra-wide surface area helps move food around quickly in the wok. Cooking with a hot wok happens very fast so a wider Chinese metal wok spatula will benefit from this.
Once again, ATK to the rescue! Excellent review and an education to boot. My entire family uses your cookbooks, watches your how to videos and watches reviews before buying anything for our kitchens.
Absolutely top notch 👍👍👍
Can you redo this video with another winning wok? everyone bought it till it ran out of stock and I want to buy my mom one that’s really good
Silicon/rubber spatula and a carbon wok? That would be good for nonstick but if you’re cooking at the proper temps for good “wok flavor,” you’re gonna melt that thing. You might note that Grace Young is using a metal spatula.
I picked up a used Le Creuset enameled cast iron wok. Terrible. It was so heavy and the heat was hard to control. Resold it. It was my only piece of Le Creuset, it was beautiful, but it was useless. Lesson learned! Thanks, Lisa and all the folks at ATK, for this video.
Anyone here remember the "Chinese Hand hammered Wok" That was sold on Infomercials in the late '80's early 90's. That is the Wok that I still have. It is Black and totally non stick. It really is a great Wok!
Wow! Really? I have one too & a copper bottom wok I bought from the tv show Wok With Yan which was back in the 80's or early 90's. They are both going strong!
@@i95smuggler Amazing ain't it.. If Yan can Cook. So can you.. He is still on the Create Channel.. "Martin Yan tastes of Malaysia" There was also a British guy who reminds me Patrick Stewart., who also did those infomercials.. :) Imagine some of the crap on infomercials today lasting 31 years.. :)
I had a wok I used to use for popping corn. 2 1/2 tablespoons of oil. 1/3 cup of popcorn. A metal pizza pan for a lid. Viola. Butter and salt to taste. A half an hour of crunchy munching heaven.
The 'Buy our winning wok' link goes to the round bottom version so be aware if you prefer the flat bottom version as tested in the video.
I just went to Amazon to see the review of Taylor & Ng wok and was really surprised it got 3.2 out of 5 and 31% of the reviewers gave it 1 star. I read those reviews and decide to pass it this time.
I am a professional chef. I have a variety of woks. In a commercial oriental kitchen, the wok stove can give a large blast of flame like a blowtorch, or shut off entirely at the flick of a valve handle. The flame is several times larger and hotter than a normal gas stove can produce, and has a cement-like round collar to support the round bottomed woks. A round bottom collects all flowing oil, so less is used than with a flat bottomed wok. Cooking depends on a short but extremely rapid rise of heat (that's why thin metal is best), and stopping the heat abruptly when the food is cooked.
My preference, at home, is an electric wok. The heat is very easy and precise to control. I use it for deep frying too. The wok shape gives maximum surface area for floating foods, at a given volume of oil, and drains sautéed food as it is pushed up the rim of the wok.
My current wok was given to us as a CHRISTMAS GIFT, some 45 years ago, ,it’s coated, only have 2 small plastic handles, it has its own lid I use it at least every 2 weeks . it’s used on a gas stove,,my choice of oil? GRAPESEED oil. ,,, Cheers From NJ🇺🇸🇺🇸🇺🇸🇺🇸
I have an older anodized aluminum Calphalon walk that is not nonstick but works just as well for nonstick and I can use metal utensils. It’s a little bit thicker and a little bit happier with the results of my cooking are certainly worth the trade-off. Are used to use a carbon steel walk and eventually it got worn out and then the humidity of the East Coast didn’t hold up as well.
finally a cookware review without all-clad
“Binging with Babish” praises all-clad too.
They make good stuff.
I do remember ATK recommending Le Crueset Saucier over all-clads though.
I love All-Clad, but Tramontina tri-ply is much cheaper and comparable. It's not like everyone benefits from a set of All-Clad; I don't need clad for sauce pans, pressure cooker, dutch oven, etc. They didn't really justify the use or need of a wok to me. -I'll stick with fry / saute pans.
If you know where to look you can get All-Clad brand cookware on a huge discount for something as trivial as a blemish on the exterior. Check stores like Marhsall's for such hardware.
I got their tri-ply 3qt saucier at something like a 60% off discount because of a gouge on the exterior, but the interior is unaffected and it performs exactly as I would expect from such a high dollar brand.
I'm a huge fan of shopping in upscale resale shops, particularly in wealthier suburbs. Those who donate won't give seriously used items out of embarrassment and bec of the reduction in value for tax purposes. So, it's often a win-win all around. Plus rich people buy really good quality as a matter of habit.
@Pod If you think the warranty is worth it; go for it. -I don't.
Your Amazon link doesn't take you to the correct Wok. Also, what is the actual model number of the Wok? There are many different models of the Taylor & Ng Natural Nonstick 14" Carbon Steel Wok.
It’s model # 12153
TBH the best wok is the cheapest one you can find at your local asian market and look up videos to properly season it. It you have weak heat then consider a cast iron but it would not be easy to flip.
I'm loving these equipment review videos! Really brilliant stuff. I'm learning so much!
Lovely, helpful review. I learned what I needed to know about buying a wok **The wok chosen is NOT available at Amazon, not sure if it will come back. I'd like a compatible alternative. I will look at America's Test Kitchen home site and see. Also, if bought online I hope the information provided will include the measurement of the flat bottom. THANKS !
I like her. Thank you for all your wonderful videos and reviews. Give her a raise ATK! Superb personality.
Thank you very much for an excellent video and for your excellent kitchen test, you did a wonderful helpful job for us to decide what to get 👌
Carbon steel is the best, it can heat up very fast for stir frying. You still need to know how to season it properly and never wash the wok with soap once its seasoned (just like a cast iron skillet). A trick to cleaning the wok after cooking is to use the water that you've rinse your rice with. More importantly is a burner that can produce the BTU needed for stir frying. Regular stove burner just don't produce that kind of BTU. The highest one I've seen is 22000 btu. We use a separate 65k burner.
Ear loops wok are better than single handle wok if you use it like how it is intended, pinching it with you thumb and index finger with the last 3 fingers supporting the index, kinda like a fulcrum. If you do alot of tossing the ear loops will give you much greater control and it's much easier on the wrist than on a handle wok.
When I wanna use high heat to cook in my wok I'll use my grill and pour the charcoal right in the middle in a pile or I use may propane turkey fryer. Next time I'll try just using the charcoal chimney starter.
The chimney works beautifully. Flip it upside down and notch or drill holes at/near the bottom edge to give the exhaust somewhere to go or the wok will smother the fire. I did this for about a year and still use it when I want to chow outside .
Question regarding maintenance of the Woks - I saw the tip about seasoning with scallion & ginger. Also, in your video was someone scrubbing the wok for clean up. Is there an expectation to re-season prior to storage?
Thank you for detailed explanations in the videos!!
I prefer the taylor /ng and other woks with the spot welded handle bracket vs the riveted inline single screw bolt. The inline rivet bolt often loosens and will unexpectedly spin as you hold up the wok by the handle, creating a dangerous hot spill. I like heavier gauge woks as they hold heat longer and deep fry better. The small extra wood handle often burns up with gas stoves and tends to just get in the way.
Pay attention to your burner pattern as many higher btu burners are wider and create center cold spots. This heats up the sides of the wok and not the center. Heavier gauge woks help address this issue. Important to use the correct wok tools; one for turning and the other scooping. Using the two tools correctly keeps stir fried foods in the wok.
Your link for the winning wok brings up the Joyce Chen nonstick coating wok, not the Taylor & Ng wok you said in the video.
6:13 I got something similar - ceramic coated iron wok (黑金刚) is the best, it's like carbon steel with natural non-stick coating. Best for stir fry & fry rice / noodles / vegetables
I bought my Taylor and Ng wok in yhe Megan's and jt is my favorite of all my worsened is round bottom and has two loop handles. I cannot recommend that wok highly enough! Good job, ATK!
This makes no sense?
I bought a wok with the exact design as the winning wok at my local 99 Ranch Asian store for $10. The only problem with the wok is the 2 rivets attaching the handle to the wok. Over time the rivets become loose due to the heating and cooling. You need to hammer it down on a hard surface to tighten it. If anyone's interested I would recommend the IMUSA wok. They use 4 rivets to attach the handle and it's only $17.77 at Walmart. For a lid, I picked up the 12.25 inch Cuisinart melting dome on clearance for $5. You can find them at Marshalls or Homegoods for around $10.
Aaden Trn I bought one of my woks at a restaurant supply store for $15. I hate paying more than I need to!
I saw a video on TH-cam a couple weeks ago by a Thai cook in Canada. She enthusiastically endorsed the 14" carbon steel wok. However, she sheepishly admitted that most home cooks in Bangkok used 14" stainless steel woks because they did not want to deal with the care of the carbon steel woks. They cannot be that bad.
you really can't season stainless steel so you have to put more oil when you cook to prevent food sticking.
Please note: The link for the winning wok is incorrect. It doesn't link to your winning wok (Taylor and Ng) as detailed in your video. I enjoy your videos and follow your suggestions.
The link in the description box does not take you to the wok that was mentioned as the winning wok. It takes you to Amazon's choice. And their choice was not yours.
Acidic food (e.g. tomatoes, vinegar, red wine) were not recommended to cook in a carbon steel wok, as they will break down these woks seasoning....then you have to season again to get ‘natural’ non-stick surface.
the prep is whats time consuming but essential.
and and tasting yur creation is the best!!!
I have the Wokshop wok with the flat bottom and tubular steel handle. This and my last carbon steel wok developed a dished bottom with use. It meant that there was not a whole lot of contact with my stove. Now I only use it with my Iwatani gas burner. For any with ceramic cook tops, it will never sit flat, can cause the range surface to discolour, and the cooking results suffer.
I wonder if this was brought up in testing.
The wok is the ultimate cookware, if I can only bring one cookware in a post-apocalypse world, it's the wok. It can act as any cookware if demand arises. You can boil with a wok, deep fry with a wok, stir fry with a wok, steam with a wok, hell, it can even act as an oven if you choose a wok that's thick enough. The Chinese have perfected the cookware design, don't try to reinvent the wheel.
Thank you for the explanation, it was very ‘’down to Earth’’ with a great reasoning 👍🏻
Please, please do a review of the concave induction units that are specially made for woks. I want to buy one, but I can't find many reviews.
Will you please do a video on the best indoor and outdoor propane wok burner?
The reviews on Amazon for that wok are hilarious. A lot of them complain about the coating coming off in their food (you're supposed to remove it before use). One person even suggests buying an electric wok instead.
I bet that food has a really weird taste.
Please fix the winning Amazon link. I dont want a non stick wok!