For western kitchens I think a stainless steel wok is an excellent option. Stainless can get decently non-stick at higher temps so it's still fine for stir fry, and since it's non-reactive you can use it in place of a saute pan for acidic dishes like pasta.
I have a 14 inch stainless steel wok and it is by far my most used pan. Love it for both stir fry and one-pot pasta.
H
@HigherPlanes
10
I think one important element you forgot to address- and trust me I'm not a wok snob, if there's such a thing, but I think it's an important design of the wok- which is the hand-hammered imperfections that allow food to cling to the sides while liquids center on the bottom, allowing foods to steam. That design also allows food to stay warm since the high sides are cooler than the bottom of the wok. Just my two cents.
L
@lukeskywalker9386
8
You forgot to show the stainless steel woks. These are being used more and more frequently in Chinese restaurants! I also bought a stainless steel wok and am very happy with it. Please try this one too!
I
@IBOGW
5
I have a Lodge 12 inch cast iron wok, and really like it. I love the sound of a spatula against the wok. Music to my ears.
J
@jeremiahlee6335
4
It is the cooking style that dictates the choice. Northern Chinese style (Szechuan or Beijing) tosses the wok by bringing the whole thing up in the air and this asks for a really light thin walled small wok. Cantonese uses either a medium size wok with loop handles for tossing by sliding the wok on the stove ring for tossing so a larger more heavy wok, some chef esp. Cantonese chef making high prized dishes like sharks fin, uses a gigantic wok and both hands (ladle and spatula) for stir frying. House hold use is nearly always a 14” carbon steel medium weight and can have any handle style as the cook is unlikely to toss with the wok.
7
@760Piper
3
After going down the Wok rabbit hole, this video perfectly summed up all my takeaways. This should be required watching for anyone looking to buy a wok. Could have saved myself hours of research if I watched this first. Great video. I ended up getting the Made In.
J
@jarrenaudette171
3
Dude. You did the TL;DR in the beginning of THE VIDEO??? Uhh ya, idc what else you have to say in other videos…I’m subscribed and appreciative! Also thank you for the help, much appreciated!
P
@peestheee
3
perfect video, straight to the point, just what I needed
P
@primewatch7432
2
Thank you for getting to the point quickly and you went though the reasons. I do appreciate that.
Y
@YouKitchenTech
2
Yes, scratches on a wok are generally okay and won't usually affect its performance significantly. However, it depends on how deep the scratches are and the type of material the wok is made from. Superficial scratches may not impact cooking, but deeper ones might affect how it cooks or cleans.
H
@HigherPlanes
10
I think one important element you forgot to address- and trust me I'm not a wok snob, if there's such a thing, but I think it's an important design of the wok- which is the hand-hammered imperfections that allow food to cling to the sides while liquids center on the bottom, allowing foods to steam. That design also allows food to stay warm since the high sides are cooler than the bottom of the wok. Just my two cents.
L
@lukeskywalker9386
8
You forgot to show the stainless steel woks. These are being used more and more frequently in Chinese restaurants! I also bought a stainless steel wok and am very happy with it. Please try this one too!
I
@IBOGW
5
I have a Lodge 12 inch cast iron wok, and really like it. I love the sound of a spatula against the wok. Music to my ears.
J
@jeremiahlee6335
4
It is the cooking style that dictates the choice. Northern Chinese style (Szechuan or Beijing) tosses the wok by bringing the whole thing up in the air and this asks for a really light thin walled small wok. Cantonese uses either a medium size wok with loop handles for tossing by sliding the wok on the stove ring for tossing so a larger more heavy wok, some chef esp. Cantonese chef making high prized dishes like sharks fin, uses a gigantic wok and both hands (ladle and spatula) for stir frying. House hold use is nearly always a 14” carbon steel medium weight and can have any handle style as the cook is unlikely to toss with the wok.
7
@760Piper
3
After going down the Wok rabbit hole, this video perfectly summed up all my takeaways. This should be required watching for anyone looking to buy a wok. Could have saved myself hours of research if I watched this first. Great video. I ended up getting the Made In.
J
@jarrenaudette171
3
Dude. You did the TL;DR in the beginning of THE VIDEO??? Uhh ya, idc what else you have to say in other videos…I’m subscribed and appreciative! Also thank you for the help, much appreciated!
P
@peestheee
3
perfect video, straight to the point, just what I needed
P
@primewatch7432
2
Thank you for getting to the point quickly and you went though the reasons. I do appreciate that.
Y
@YouKitchenTech
2
Yes, scratches on a wok are generally okay and won't usually affect its performance significantly. However, it depends on how deep the scratches are and the type of material the wok is made from. Superficial scratches may not impact cooking, but deeper ones might affect how it cooks or cleans.
I have a 14 inch stainless steel wok and it is by far my most used pan. Love it for both stir fry and one-pot pasta.
Also thank you for the help, much appreciated!
Also thank you for the help, much appreciated!