Tak, may i suggest you teach us about various Chinese vegetables like bok choi, yu choi etc. I’d be curious to know more about how to use them and what are the key differences.

Dear Tak - i use your spot seasoning method not on just my woks but also on my Lodge cast iron pans. I have seasoned them many times so they are silky smooth and no stick, but your spot seasoning has kept them up and made it so much easier to keep them smooth and non stick. I have 100 yo cast iron from my grandparents that are silky smooth and still wonderful to cook in. Funny how our cookware can bring us back to our roots and keep our memories of old, loving times

Great info video thanks for sharing

I have 2. One is lighter weight and one is 15 in heavy weight. I love them both for different recipes .

Over decades of cooking this style and that, I have tried to incorporate several styles of wok into my cooking. I am very happy with Mr. Tak's stainless steel wok in his recommended size. I am about to use it to fry a rabbit loin with Japanese mushrooms and other vegetables for our dinner. (This is a big step for me.) I am old now: my cast iron wok is a thing of the past due to my diminished muscle strength. Carbon steel woks are wonderful in their way but I find my sauces strip the seasoning and release too much iron into the sauce. The same thing happens with blue steel wok tools. I own them to support Japanese traditions of craftsmanship.

Summary Carbon steel • All carbon steel woks are essentially same. • Expensive and hand-hammered one doesn't make a significant difference in performance. Cast iron • Not recommended due to their heavy weight and slow heat-up time. • There are also lighter alternatives with similar properties. Stainless • The best. Light and versatile. • You can boil water on it. You can't boil water with other seasoned woks cuz it removes seasoning. • Free from rust.