Wok Cooking Basics | Woo Can Cook

I was the kid snapping snow peas and doing my homework at the first table...lol I had to jump in and help in emergencies which led to my first job. I used to take everyone's order without writing anything down, everyone always has a million questions about Chinese food that is why you must be knowledgeable. People used to be in awe of me asking me how I was able to serve so many tables at once and make it look effortless. I'd just say it's what Ive been doing since before I was born as my Mom was pregnant with me while waitressing. We even worked together for at least 8-9 years. She died a couple years ago. She taught me countless things that always made me the best server anywhere I worked. There is a serious lacking in both skill and personality/professionalism everywhere I go nowadays it's nice to see this young man appreciative his father's kitchen wisdom.

For the induction stove, I recommend choosing a lightweight flat-bottom cast iron wok (not the super heavy ones). The woks retain good heat. Make sure to choose a wok that fits your plate's surface diameter on the stove. Don't cook in too big batches, and different vegetables cook at different times. If you over-crowd the pan, the heat in the pan will drop and things will start to steam/boil rather than stir-fry.

Just subbed your channel and binge watching your videos. Very educational without gimmicky delivery. Loved your pantry basics!!!

i totaly agree with your point about seasoning. just use them well keep them oiled, and they season themselves. I have seasoned Woks and end result is the same.

The last time i bought a stove I brought my wok with me to see how it would fit on the burners (gas of course), I also brought along the ring to see how even it would fit on the largest burner. Imagine my surprise when i found a high-end stove on sale as a close- out special that had two grates over the four burners for half price! The best part was that over the largest and hottest burner was a trivet built into the grate that when turned over could hold a round' bottomed wok! It was designed for that specific purpose. I still have the stove some 14 years later and will shed tears someday when parts are no longer available for it.

Extremely Underrated channel

Love the instruction and explaining! Liked and subscribed!

DuPont went mad with PTFE - branded Teflon. It's been used in so many places where it's totally inappropriate. Cooking utensils being a very example as you cite here. It was also used in an engine oil additive called Slick 50. Allegedly to reduce engine wear. All it did was clog up oilways and oil filters. DuPont was very robust in it's response say that suspended solids have not purpose in a circulating lubricating system. I have a carbon steel wok here and I love it. Once it's seasoned it'll work for weeks without any difficulty.

Recently picked up a cast iron wok, definitely can't do any fancy tossing but it is an absolute beast even on electric coils. Just need to give it time to preheat thoroughly and keep the heat high

Very well made video. Thank you for the help.

Thanks so much for this video, super helpful for me

I have a flat bottom wok that works pretty well with my induction top stove.

Hope you're doing ok brother, thank you for the cooking tips from a different perspective.

Thanks for the video! My English is not very good! What do you think of a large cast iron wok with two handles (Southern Cantonese if I'm not mistaken)?

Very helpful thank you Cheers

I have an electric stove and I bought a wok on a whim. It’s non-stick. I’m not off to a good start 🤦‍♀️😂 Now I’m searching online for cast iron lol.

thanks a lot for this informative video. However you missed those high power induction stoves with a wok spherical bowl above the also spherical coil and with stepless heat adjustment from min to max. There is no On/Off phase with these heaters and the are very powerfull up to 8 kW or even more.

Thank you! 😀👍💕🌸🌱👏🏼

Could you cook on a charcoal chimney starter to get something similar to a wok burner?

I like that tennis Tournagrip on the wok handle