"Totally not what I need" - Jon Next video title: "Hey look at this sick new $400 copper wok I bought" :D

once again, a guy (who is an excellent chef) talking about stuff thats kitchen related, in a way, thats funny, unbelievably informative and in a way where he wants you to learn from him and not just for the clicks. The bob ross of kitchens.

I really like that the main guy behind Oxenforge is so obviously an enthusiastic cook - he posts recipes on Reddit regularly and they always look amazing.

I have a wok that is going on forty years old. I bought it off a TV infomercial. Purportedly it was hand hammered, but I suspect it is what you referred to as a cheap wok which is now sold in Asian food stores. It came with a wok ring and spatula which I still use. Needless to say it is well seasoned. The wok is the most used tool in my kitchen. I recently have mastered by my standards cooking chipotle chicken in my wok. I cook a chicken marsala in my wok as well as a parched corn salad as well as a multitude of Asian dishes. I can easily cook two pounds of ground meat for tacos and burritos in the wok. Since I mostly cook for one or two, I don't require much cookware. I use a 14 in cast iron pizza pan as a griddle and I have a heavy full body tri ply stainless skillet for omelets and things with pan sauces. A cheap carbon steel vegetable cleaver is my main knife. My back ups are quality serrated paring knives. In forty years I have passed on a lot of good quality, serviceable cookware and cutlery to friends and relatives which were taking up cabinet space and never used. I enjoyed your video and the honesty of your presentation. I will be looking for more of your uploads.

Please make more videos like this. I have a cheap wok that I use regularly and a carbon steel skillet that has bigger surface area but not as deep as the wok. I will definitely be upgrading to an Oxenforge wok soon and perhaps an induction burner later this year. Space in my small kitchen is at a premium and being able to do most cooking with 1 pan is very necessary.

Dude, this is a fantastic breakdown of the delineation between true hand forged and machine made woks; bonus points to Oxen Forged, too. I bought some ZhenSanHuan tools a few years ago and I can't wait to have the money for one of their woks!

I would love a video on wok seasoning. There are a ton all over the internet but so many recommend doing it so differently and it would be interesting to see what you do with yours to get it so nice on the induction burner (mainly because I have the same one). I very well may shell out for one of the Oxenforge woks, but I wouldn't feel right doing so until I felt confident with taking care of the one I already have.

A truly mind blowing instructive video with fabulous info for those Chefs who are wok centric 🎉🎉🎉🎉

I enjoyed the info as I’m getting ready to buy a wok. Love the puppy! I had a little boy that could have been her brother. Such wonderful companions!

great video, just got an oxenforge wok a few weeks ago. yes to more videos like this!

my oxenforge just arrived last week. crazy to see this vid comeout so timely!

Such a good - video because it's given me insight into Chinese cookware that I haven't had 🤗trying to get that induction burner because it seems perfect

This is fascinating! Thank you for all the context and info! I haven't HAD a wok in like 12 years, now I wanna go up to Cam's in Cincinnati and get one :D

BTW, I enjoyed the video. It is always nice to get an honest review on things. 😊

I love your puppy. I'm glad I'm not the only one who allows their dog in the kitchen.

Thanks Jon. Bought one, thanks to you!

My daily driver is a $10 wok from Costco Business Center. Bought it years ago. Never looking back. I'll probably wear a hole through this one before I throw it away. I use it like Chinese chefs in commercial kitchens: maximum flamage, hard contact with the stove top due to wok tossing, and the red hot wok goes straight under cold tap water. All sorts abuse and it keeps ticking. To clean, I scour it under running water with a commercial bamboo stick bundle/wok brush, leave it to scorch on the burner, turn off the heat and rub some canola oil. Instant seasoning ready for the next cooking session. Look, those guys in restaurant kitchens know what they're doing. They don't have time to baby their woks.

Your kitchen is so beautiful 😍

Based on watching you, I got a nuwave induction wok for Christmas. Now I want to upgrade the wok. Appreciate you sharing your find

Hi Jon, I wish you would consider reviewing the very reasonably priced carbon steel woks from the Wok Shop in San Francisco. I have a regular glass top electric stove and can achieve wok hei with the 14” flat bottomed carbon steel wok I bought from there. I called in my order and Tane, the owner, makes sure you get the correct wok for your cooking set up. She’s amazing and is the original owner of the shop.

thank you, Jon kung! and I would like more videos like this one.

Awesome! I have, and have only used, Cantonese style woks. I'd like to give that style a try, but with limited kitchen storage, I have trouble justifying another wok 😂

Great video Chef!!! Will you be continuing a tour through your spice jars/cabinet?

5:08 I know that feeling 😂 "that's nice, but I don't need it.... I don't need it... I don't _need_ it 😖"

It’s not really about the wok but the skill of the cook. Just like it’s not really about the sword but the user’s skill

this is amazing. there could easily be an entire series on aaron and ash

This is perfect. I have an oxen forge myself and was wondering if the induction burner you had would work with it…I might jump for one now

I ordered an Oxenforge 34cm, looking forward to getting it. Very nice guy, responds quickly to email.

I paid 70.00 for a wok from Souped Up Recipes, Mandy. I love it. It is easy to clean, easy to cook with. I love it. I have never been sorry I purchased the wok in the three years I have owned it.

This was cool. Thank you.

I would love a video on clay pots. What to look for when purchasing and what kind of stove each requires. I have ancient electric coil stove and I’m not finding much info out there on this. I also have an extremely small kitchen so cannot house a secondary “burner”. Please and thank you 🤞🏻 ❤

I guess one could say a fake hand hammered wok, is 'a wok of shame'? 😅 I'll show myself out.

That wok induction cooker is now interesting than anything else. Not seen that at my local t&t

Great video. For me I am super happy with my no name wok bought from an Asian market here in Australia.

"Where did you go? I SAT down here FOR YOU!" Every dog owner ever lol

Good information when we go to get our wok set up. 👍 ❤the baby fur assistant. Excellent work, very good pup. 😅😊

❤Very interesting & Good to know Info, Thank You. Toronto in the house, Right Here! * i had to get rid of ALL my cast iron, due to arthritis, i couldnt lift them anymore. ❤ Your Kitchen is Amazing!!!!

Could you let us know more info about the induction burner? Looking into brands and would appreciate your rec!

Sold. I got the 36 cm hoping it fits the induction burner (I also got because of you). Please post more gear videos, but with affiliate links! What do you use the thermomix for? The only chef videos I’ve seen using it were chefs cooking on yachts. lol.

And the ending ❤❤❤❤

I really enjoyed this breakdown. It would be cool to get a deep dive. I also like the research for the real vs. fake tools. There are a lot of fakes that countries resell in America so it would be nice to get a review on those. For example, molcajetes not being made of real volcanic rock, or thai granite mortars not being crafter with true granite.

You may want to take a look at Summit Wok from Japan. After start to use it with the flat bottom I stopped using my other woks.

Can you recommend brands for an induction wok burner.

I’ve always been curious about those higher quality woks. They seem much nicer but the shape has never been something I really liked. From the little research I did into woks, these hand hammered ones seem to be more of a Japanese design with a higher wall. For me, I still prefer the northern Chinese factory woks with the flared out walls and I honestly think it’s just due to nostalgia at this point.

I bought a hand-made wok years ago but lost it moving house. I used a pressed metal one after that (all I could find) and it very time I used it I kicked myself for losing the old one. Then about 12 years ago, I was wandering through a Chinese restaurant outfitters and saw they had some hand-made ones. I immediately bought one and have been happy with it ever since. But I paid about AUD40 for it. So now I am wondering if it is dinkum. Still it has paid for itself several times over.

How would you compare one these to the Made In Wok for flat bottom style?

Would you consider doing a review on a flat induction burners? Especially with focus on heating evenly and not pulsing but consistent heat?

Thank you for this was very informative video. I have an old gas stove in my home--it does not have a hot burner. I am not sure if I want to get a flat bottomed or round bottomed wok for it, using maybe a wok ring with the round bottomed wok. How hot does the induction burner cook? Is it like the gas burners in Chinese restaurants? Would you do a video on your induction wok burner please? 谢谢。

I have never heard of an induction wok burner until now. Is it possible to season woks with it like you would with an oven or a traditional gas burner?

What’s the name of the induction cooker you use?

Hey, what kind of induction wok burner do you use?

Thanks, now I want a copper wok 😂

Just got my new burner and my first wok now I just need a propane tank cannot wait to start cooking

May I ask, what's the model of your wok induction burner called? I'm having a really tough time finding one that isn't ultra-expensive.

what is the brand of the induction wok burner?

Randomly clicking on this video cost me a lot of money 😅I'm going to trust that it works well with the Nuwave wok burner!

Yes I would. When are you doing pork aldobo with pork belly . Any new cooking for chicken Chinese . Also can you do a rice cooker , I've been looking at so many from Amazon and Ebay and the prices from 30 dollars to 1,500 dollars plus there's a rice cooker and pressure cooker combined. I have limited counter space and I've got a kitchen aid 6qt stand mixer professional. Thanks

Where did you work at professionally?

I've gone full in with my induction wok range since your recommendation; I use it for 95% of my cooking; does the oxenforge wok shape fit the induction burner's curvature?

Love the video! But I've been noticing a lot of weird little focus shifts from the camera that are messing with my eyes lol. Not sure if you've seen it too?

“I sat down here for you!” Me everyday to my furkids ❤

Could you mention the brand of your induction wok burner?

LOL, Totally not what I need, but I would Love to have anyway 😄 😉 😜 😀 😊 ☺️ 😄

The intro to this video has big Taurus energy.

I have to admit, I tuned in because I got the NuWave Induction wok burner and I was wondering about replacement woks that could be used, because not all 14” woks have the same curvature that would fit the burner. If you’re saying that this company’s wok fits the burner well, then I’m going to have to check out this company.

Has he done a video on his range? It's curious to me because it's got a very non-traditional top and want to know its benefits compared to a 4-(or 6 if you have that ability) top stove.

OMG LIL CINNAMON ROLL BABY GIRLLLLLLLLLLLLLLLLL

7:43 brooooo. Ur doggo is gonna get egg all over ur carpet. If it were my dogs, they would empty the bowl on the floor then start eating. 😂

Anyone wanna go over/under on when he’ll buy the copper wok? 😂

Slightly off topic, can I bother to ask where you got those hooks on the oven handle? I’ve been trying to figure out how to hang my pot holders without sticking anything anywhere. Thanks!

Hi Jon could i also invite you test our kitchen products?i really love your videos, thank you

Algorithm be landing right tonight. I've been cooking recently with a high end celeb-chef named nonstick that my mom got "on sale" and its results just aren't as good as with her old beater wok from 12 years ago.

Please make a vid about the copper wok; then you can claim it as a bsns eexpense, & use it as a serving dish 🤭

❤❤❤❤❤❤❤❤

I'm not a bad home cook, I've heard glowing reviews that reach like "I'm going to **** you after this" from a ziti I made. But I can't cook eggs well for shit. For a fried egg like you're doing, is it high heat and hot oil before the egg goes in, or just a hot pan?

Heck yes I would spend the money. I've spent that amount on dumber things, but that I would never regret. It would end up being part of my kitchen stuff my sons will argue over someday, like all of my cast iron.

So Master Star woks are not authentically hand-hammered? They're only slightly less expensive than Oxenforge.

I had no idea you could give dogs eggshells

I've reached the point where I prize authenticity to a perhaps unreasonable degree. I don't buy products from China when I can help it because they're pretty much always a cheap stand in for the authentic product. If I buy a wok, even though I can get a truly excellent wok made in USA (let us all marinade in the irony), if possible, I'm buying a "real" wok, an authentic wok produced by Chinese craftsmen who take pride in their traditional product. Oxenforge is the only brand I've found that (so far) appears to be the real, authentic product. And, as the representative from Oxenforge said: If you aren't going to get the real thing, you might as well just get any old cheap inauthentic thing.

The wok is the most versatile pan in the kitchen. Didn't even realize it existed until my early 20's and have been obsessed ever since. Volumetricly nothing compares, and the ignition of cooking with gas is basically external combustion to some degree. Anyways....WOK AWAY

Jon, do you have a brother as handsome as you?🥰🥰🥰

Your dog eats the eggshells??

Broo. They gave u free stuff. 6:06

what’s the point of an induction wok? you won’t ever generate wok hei.

So boogie.

As a Chinese person I’m not buying a wok made by some non Chinese company sorry

Anyone who pays $185 for a wok should just order out for delivery 🤪

I get my gear at the thrift stores and I’m a professional with more experience and knowledge than you

Dude! You speak profoundly about authenticity but then put your wok on an induction appliance!??? COME ON MAN!