Never in my life thought I'd watch an entire 43 minute and 46 second cooking video on youtube but dude you are so chill and there's just something about how you present everything and I love your kitchen too, it has a nice comfy casual feel. Keep it up dude.

love how casual and approachable your videos are! i have a friend who's learning to cook, and the tangents into related topics and reassurance that floor garlic isn't the end of the world is super helpful

Love your professional but non arrogant approach. I always learn a lot from watching your content. Your comments are also very much appreciated and quite entertaining. Look forward to many more videos.

This is a perfect video for someone who doesn't know anything about woks or didn't grow up with them. Thanks for the great info. 👍

Thank you for not overcrowding the pan while stir frying. Drives me crazy when I see people "boil" their stir fries.

That mini Buster Sword you used on the chicken is such a beauty 😎👍🏻

Really enjoy this format, very informative and relaxing! Thanks

This dudes videos are on point. Just pure information for the soul. Damn this is why i love youtube.

I love your creative culinary wisdom. Very chill. Learning alot with your videos. Ty.

that crunch was insane

Another great video! Love your analytical/creative approach to cooking, thoughtful commentary, and, above all, the wonderful food you cook!

A very helpful video. It really gave me food for thought and I will definitely put some I learned into practice!

Perfect timing for this video, my concave induction cooker just arrived this week and I am already amazed by it, coincidentally eggs were also the first thing I made. Looking forward to learning a lot more.

I loved this video. I want to start using a wok and your tips are a big help. I liked and subscribed and look forward to future videos. Thank you!

Fantastic video. Very informative, helpful and inspiring - and you are a gifted and charming presenter. Thank you!

Merci pour toutes ces infos , je me suis abonné, j'adore ce genre de format , continues comme cela 👍😁

Well, I’m much less scared of woks than I was at the beginning of this video. I don’t own one, though I’ve eyed them occasionally - fruitlessly, since I had no idea what to look for. That’s now taken care of. Your skill level is a tad intimidating, but nothing here looked to be beyond my modest ability. I’d just be clumsy for awhile. So nu? Quite manageable. Amazon has NuWave sets that resemble what you used. Now, as my husband always asks, “Where will you put it” in our beyond tiny galley? Thanks, Jon. You are always informative, down to earth, encouraging, and wryly humorous. You’re one of my favorite spots on the internet.

yoo this is super helpful and approachable. I got a wok for $6 at Goodwill when I was looking for kitchen supplies for college, and now I think this is going to be my go-to. Thanks for sharing this helpful video

This is my favorite video of yours that I’ve seen.

This came out as I was wok shopping in the Chinese supermarket. This was super helpful as I was struggling to know which one is best. Bought carbon steel wok, now to season it!

Really digging your channel and your vibe. Just subscribed. 🥘♥️

I love all of your content.

You deserve soooo many more subscribers! Your videos are soothing, hilarious, beautiful, informative, a mouthwatering feast for the eyes and a total ignition switch launching me into a " I want to cook and eat everything he has shown on his channel" foodaverse. I find myself zoned in, completely mesmerized, unable to turn away while one hand flies out to my side navigating on auto-pilot for whatever snack I can find near me 😂🤤.

That clever .....................................I want one, but I'm sure its a billion

Seeing your cool, calm competence makes me think maybe I can dig my old stainless steel wok out of my cupboard, clean and season it, and give it another go at steaming something. Thank you for all this good information and the chill beats 🙂

I am loving how educational this video is and I will return to finish it but you said mochi is on the bottle and now I have to go obtain the goods

super helpful!!

What a cute and charismatic presenter, wow. New to the channel, love your shows 🤩

You have convinced me to buy a carbon steel wok! Thanks for this informative video :)

BRILLIANT...

The Wok Compendium would be a awesome name for a cookbook… Your cookbook will probably not be all wok cooking, but it could be maybe a section header.

Saw that you had a nuwave wok, so I decided to pick one up. Much better than the flat bottom woks!

Love it , i suscribe

Great to convince me to finally give in to buy a Wok

As a carbon steel wok user for a few years, this was excellent!

I needed to see this video. I was on the fence of buying an induction wok unit. putting my order in now.

Love it.

I’m getting this wok!

‘Everything’s 30 or 45 minutes when you don’t know what you’re doing’.. Dude, best quote I’ve come across! It’s my mantra too when I cook. But when I bake, it’s 200 degrees, 10 minutes.. seems to work

Chef Jon got me smiling like that

Brillant!

I think the main reason people advise against metal utensils is you could damage the seasoning in some way, but once it's decently well-seasoned it should be fine to use metal

Such a good video, but I want to know more. Would love to see a video/short on how to properly season a fresh Wok, also looking forward to a deep-fried chicken video! 🍗

waiting on more wok tutorial videos. turning the notifications 😂

Another fantastic video. Love your approach and the sheer variety of dishes. I adore Hainanese chicken rice, and would love to know where you got that ginger scallion oil!!

THANK YOU❤❤❤❤❤❤❤

Love your pepper grinder, could you link it please. yummy looking recipes.

I have a Carbon Steel Wok, and I've been wanting to do other than stir-fry, so I'm going to try my hand at Korean Fried Chicken with Soy-Garlic. I'll let you know how it goes. Thank you. I Love your channel. I've learned so much. I've been buying ingredients little by little. Amazon must Love me. LOL

The tip with potato starch at 42:00 is legit!

I love your content, i just subscribed. Where did you get that cleaver for processing the chicken? Its almost like a thai moon knife but more angular.

I don't have a wok right now but i cook by what i think goes well. Mainly chili sauce, cabbage, and pork, i usually run up a ramen noodle bill on hot and spicy ramen noodle soup.

Real informative video! What about cleaning a wok? How do you clean/take care of them after cooking with them?

Super helpful video. What brand is the hot plate gripper?

Very informative video Jon. Can I ask how you initially seasoned the wok? Reading reviews about the induction unit on Amazon and many people are unhappy with the carbon steel because of the seasoning process. I've seasoned many cast iron skillets, is the wok seasoning process similar? Keep making great content!

Hi where can I get one of those induction wok cookers from (scrambled eggs one) I use a camping stove at the minute because my cooker is electric, camping stove works well but that one you used looks perfect, thanks, great vid keep them coming 👊👊

Nice! I love beef and Korean radish soup, Soegogi-muguk, I am so going to make this with the pork and I'm curious how the daikon differs from Korean mu!! Thank you!

Now I’m looking for a frying oil strainer pot thingy. 🥘♥️

I like old school French ring fire, and really moving the wok, that fire ring is nutty hot, it's constantly hot. Them chefsgot all the seasonings and sauces all ready next to wok.

You have alot of asian cooking wisdom which i appreciate. Cool idea using a propane torch inside the wok. Do you use "mapp gas" which attains even higher temps? Also, i like your kitchen knives. Very nice. You have nice equipment.

I'd like to try deep frying with the Nuwave wok after watching you do it. I wonder how easy it is to maintain temperature with that unit? I'll be deep frying at around 320-360F, depending on the food (Japanese tempura) and I don't want the oil temp to drop below that range too much. The pot I have right now has a very narrow opening, which makes scooping things out very difficult. A wok for deep frying looks amazingly handy!

I laughed when he said, "...and they can't be trusted." He's a savage.

I have a set of 2 tiers stainless steel steemer and 2 sets of 3 tier bamboo steemers. It's good to see there are gadgets that can help me grab to help my hands.

I'm here even tho i have a non stick wok because YOLO

I have never seen a wok burner like you are using. Could you tell me the brand and where to look for one. I love your videos 😊

Hey yo, can you drop a link for that chinese cleaver??? And that pepper grinder?? 👍 Thanks for all the help homie

Please, please tell me the name of the knife you used to break down the chicken! Thanks for the great videos 👍🎉.

…geeking out on the anime on your shirt.

10:57 "I crave the forbidden Leek"

Hey Jon, whta's your thoughts on rocking the wok on the edge of the induction hob, when you stir fry?

AHH!! IS THAT A FOOD WARS SHIRT?!?!

I have a flat induction plate so my woks have a flat bottom as well but I do have stainless and carbon steel woks. It depends on what I'm cooking if I use stainless or carbon. Food with high acidity in stainless since it will ruin the seasoning of the carbon steel. Also the sticky bits in stainless wil make a great gravy or sauce. The stainless I wash after cooking and the carbon ones before cooking the next meal. So I have basically always a 'dirty' carbon steel wok in my kitchen with some left over oil. This prevenst washing, drying and oiling the wok after use.

yas they them royalty

I got myself the same induction wok and wasn't sure how I felt about it. After seeing you use it, I think I'll give it another chance. I realize I really didn't know what I was doing and ended really ruining the wok that it came with 😂

I just got a wok. It is carbon steel but it’s non stick I should’ve watched this video first. Was just a thought that popped in my head. I’m by no means a cook but I love to try. I guess I’ll try my non stick and see how it works for a little bit.

how do you have such a splotch-free interior??? It's honestly as much art as it is tool

I’m very new to your channel. What caught my eye was the Nuwave wok burner. I use a Nuwave induction counter top, daily. Anyway when you cut up a raw chicken or any bird. Take the wings off first, then the leg and thighs (separate them and f you want) split the breasts or get a boning knife and remove the breast meat from the ribs.

8:30 Holy wok hei, that knife is a KNIFE

Is the cleaver that you used on green onions the cck kf1301?

I haven't bought pots and pans yet but I'm making a must have list. Should a wok be on that list? I was thinking of getting a carbon steel pan a less toxic substitute for non-stick. But I then thought maybe a wok could be a good substitute with the benefit of other uses.

Did you say Ginger Scallion Oil by XTJ? Having trouble finding that

Is that a CCK knife? It looks like the Lil rhino but bigger. It's definitely different to cut with when realize you can cut on a push movement.

DO you have a specific recommendation on the torch you use? I wanted a cook/chef's perspective on what makes sense to use in the kitchen, not only to imitate that wok hei effect.

Not me with a non-stick Wok ;-;

I'm curious about how you broke down that whole chicken! Is that something you could explain further sometime? It was SO quick and it seemed different to other videos I've watched before to learn how to break one down.

Got the same torch. Normally keep propane on it. Ill have to give Mapp a try, keep those bottles reserved for glass repairs and copper soldering normally.

I like doing tossed pastas like Alfredo and carbonara in a wok. Takes only a couple of flips to emulsify and airate the sauce with noodles.

12:20 i've struggled with cutting chicken up before when i first tried it by myself. my mom gave me a tip to toss the chicken into the freezer for 20 minutes before butchering or 10 minutes after butchering so that it would start to harden from ice crystals forming on the inside of the chicken. it's a little more feasible for a single or double chicken prep, less so for commercial multi-chicken prep. but it helps make it easier to slice, and safer too. the knife grabs into the flesh and easily slides through it with zero trouble and the longer strokes means less sawing. i also like using longer sujihiki style knives for this type of prep since the knife is longer and i run less risk of poking my hand w/ the pointy end. a note regarding kitchen stove output in the usa. you can get any stove you want at home, even a commercial kitchen wok station, the main issue is that there are code requirements on ventilation. if your range hood has the appropriate cfms for the btus and also fire suppression, you're typically gucci. of course, there goes your 40k kitchen reno budget unless you can diy the install and build. likewise you'll need to update your gas service to high pressure natural gas. it's not like mainland china where i can double stuff twin fans in my window as a downdraft range hood and run lpg gas out of a tank under the kitchen counter on the 36th floor of my apartment complex. in the usa we have standards! in reality, most folks just opt for the 120k btu wok burner at their local asian rest supply shop in chinatown setup in a backyard if they have one. bayou burners aren't so great cuz they spread heat out but don't keep heat away from hands. good diy wok stations or even commercial propane ones have multiple gas jets, up to 32, and only have a slit on the back to exhaust gas and a shield on the front to keep the heat from your fingers and also provide a good spot to flip the contents of your work into the air to catch a flame.

Can you use a glass top electric stove with a yosukata wok

How much for that chef knife? It look like it was specially made....from ravenschica in Baltimore,Md...

PS; on carbon steel woks, the only variable is steel thickness and how well the handles are attached. i have thin carbon steel wok i use for camp trips and in house because its light. and a more heavy gauge for home and high heats. both work great

Help! I have a new carbon steel wok but only have an electric stove, so I've not tried to season it to use. Can I season it on an electric stove top?

We have a cast iron wok, and the fam uses it a lot for deep frying. But it is heavy af lol Also, I checked the description to see if you linked the shirt, seen you in it a lot now. Wistful thinking on my part lol

Carbon Steel Wok. As a Culinary Graduate, we were never taught this In the SF Bay Area.. 😊 ❤

Please What induction cooker is that?

Very basic questions : why does the handle not burn you at such a high heat, no silicone pad need to be bought 😮 What is the name of the heatung eley that you are using to cook on and raise the tdmp of the wok? Is it called a induction burner. Thank you Sir

Can you let me know where you got your wok and burner, i’m saving uo ti buy one eventually

what is the knife you used to carve the chicken?

That is a boss looking cleaver you used to separate that chicken! What is it? Just stripped, blued, and reseasoned a rusty old carbon steal wok that my mom had. It’s back in business now.

Which stove are you using?

Love this! What's the brand of the garlic scallion oil?