this is amazingg!!

Thank you for such an interesting commentary! How sad that your mother died! 😭

😀thanks!

nice!

I’m new to induction and tried stir fry the other night with my carbon steel wok and some refined light olive oil. It didn’t go well. I thought you are supposed to get it as hot as possible but on high the oil smoked a lot, charred the bottom of the wok and even burst into flames at one point. i wonder if the heat from induction is too focused in one small area. Or maybe it’s because in restaurants they lift the wok off the flame off it starts to get too hot?

Yep exactly!!

Yayy thanks!

Niceee that’s dope!

awesome!!

🥰🥰 Yayy thank you!

That’s crazy!

yayy thanks david!

Yeah totally, I used to own one, actually! I find they’re great for electric ranges, or any scenario where heat retention is an issue. The only real downside is that it’s gonna be way too heavy to wok toss (that’s why they put two handles on it I think, haha). This also makes it kind of a pain to store, but if you can manage all that though, they work great…!

Yayy you too!

thank you!!

nice!

Haha yeah it didn’t last very long unfortunately. Those grips don’t last long on tennis rackets either tho, so 🤷🏽‍♂️🤷🏽‍♂️

hmm yeah this has been my experience with induction tops as well. i haven't used them all too much, but i've found that a solid cast iron wok solves this issue best, since the wok will retain heat during these brief off-periods. The downside to this is that they're very heavy (so you won't be able to wok toss) and you'll want to be especially careful not to put it down too hard, or the weight of the cast iron could break the induction top. good luck!

Yeah! I’ve never used those induction burners, but I’ve seen them a few times though. It seems like they achieve comparable heat. My guess is there’s a limitation to heat retention since the wok would essentially stop heating as soon as you pick it up to toss, which basically means that you can’t cook in large quantities (I imagine smaller 2-3 serving cooks would be ok though). Obviously, the main downside being that there’s no open flame, so you’ll lose out on “wok hei” smokiness, which is a fair trade off. Definitely looks interesting…!

@@WooCanCook Thanks! If you happen to get a hold of one those, I hope you will do a video on its pros and cons. 😁 Subscribed now. ✌️

@@RBickersjr yaaa definitely would love to do a video on one, if i manage to get a hold of one...!!

Ooh cool! Cast iron woks are definitely my favorite for any type of electric range wok cooking. I’d say with a glass top, the main concern is…don’t break the glass top, cause the wok is so heavy haha. As for seasoning, my process for cast iron has always been pretty similar to carbon steel. Heat it up as hot as possible, add a LOT of oil, and then pour it off and wipe down the wok. That should get u halfway there, and then after that, just start using it, and it’ll develop its seasoning after a few cooks. I can’t imagine you’ll have too much issue with maintaining a high temp on the wok, but if u do tho, I’ve also heard folks alternating between burners to help maintain temperature. Let me know how it goes for u!

@@WooCanCook Thank you so much for your advice. I have been told that cast iron should not be used on my glass top range as it could superheat beneath it and crack the glass (it's in the literature it came with). My husband just figured out the wooden handle comes off and I have read you can season them in the oven. Do you have any thoughts on that? Thank you again!

@@lindafarris7363 yeah totally! oven seasoning is pretty much the same concept, except the heat comes from the oven, rather than the range itself (the same process, except use an oven, instead of the stove top). As for the glass top issues, I haven't experienced that myself, although to be honest I haven't had much experience cooking on glass tops either (aside from a few friends' houses, all of the electric ranges that I've regularly cooked on have been old school coil top ranges). That said, I can't imagine how a cast iron could get significantly hotter than any other pan, though. kind of seems odd...? like, what about dutch ovens and skillets? 🤔 in any case, i'm very curious to hear back on what kind of results you get here. keep me posted...!

yeah! i'd love to do a review on one of those burners. Sadly i've never managed to get my hands on one though. I heard they work well though...!

Thanks rob!

hmmm i haven't used diamond coated pans much to be honest! the concept definitely sounds interesting though, since it does seem like they are produced at a relatively similar pricepoint as teflon pans. from what i've read though, it does seem like the primary benefit of the use of diamonds in the pan is for their ability to conduct and retain heat, which is already achieved pretty well with a copper-core or cast iron enamel pan. i'd be interested to see how they perform side by side with something like this...! someone please send me one to try! :-D :-D :-D

Thank you!

🥰🥰🥰

ooh interesting, let me know how it goes!

I can’t figure out how to send photos or I would but I’ve discovered for my level which is the beginner. It worked quite well. 15,000 BTUs pales in comparison to your jet burner but I believe it would do it, especially if you were gonna put on the cooking demonstration somewhere indoors. i’ve been eating out of it since I received the wok and the burner, it. I’ve mistakes but I’ve had a lot of success and I’ve been learning a lot. today I steamed some broccoli and red potatoes, to tender😅 crisp, and I Insta pot a family pack of bs chicken breast, and cut them up and added some to my broccoli and red potato mixture . I used peanuts oil for seasoning and cooked the garlic and ginger mixture in olive oil then added the rest. It got the edges of the the chicken and the red potatoes crispy.broccoli was perfectly tender but being at the level that I am I decided just to use salt, pepper, and chili flakes for additional flavoring, I’ve worked with sauces and stuff but I’m just trying to get the textures of my food right.

haha oh nooo!!

Get carbon steel uncoated. Not cast iron

haha thanks!

Yeah totally! A “long yao” is a process that comes from Chinese wok cooking where we add room temperature oil to a ripping hot wok. This process plays a critical role in developing a non-stick surface in your wok (as opposed to adding cold oil to a cold wok, then heating it up). Some restaurant chefs do this process with very large amounts of oil (half a cup or more) to maximize the non-stick surface, then pour off all but 4 tbsp, since they will eventually use up that oil during their normal day of cooking. Home cooking in smaller volumes works just as well with 3-4 tbsp of oil, though.

i knooow! I've been trying to order a second burner for a while now. maybe if enough people ask, we can get them to start manufacturing again...!

C to F isn't exactly rocket surgery. Literally just Google "c to f" and enter your numbers. Certainly much quicker than typing your necessarily condescending remark here.

@@Im2Old4ThisShite YOU DISPLAY FACTO-PHOBIA And rockets don't need surgery; you are on the wrong boat and calling out your lies is not "condescending"

Excellent reply sir, and so true, really no bloody need.​@@Im2Old4ThisShite

Most U.S. residents still use and prefer Fahrenheit.

He’s a real person, a lot of KZfaqrs are tryhards with their over done setup. Just let him cook

@@kevinvinci679?

Watch Scottie the auto mechanic several million subs and his arms are all over the place

I agree, very distracting

Leave him alone he must be Italian

I just bought a small butane camp stove that puts out 12000 btu... I don't see how any stove that this guy is using could put out less then that

@BhikkuBandish My high-end Thermador puts out 22K BTU on one burner (only). Agree that most home stoves probably max out at 15-16K.

@@billzigrang7005 hold on, you are talking about a $5000 stove, which is basically a fancy but still commercial restaurant style stove, which is designed for high output, I’m talking about normal home ranges.

@@BhikkuBandish it’s improbable that a “regular made in china” camp stove will put out 12000 btu , it can say on the box 12000 btu but in reality it’s more like 5000-7000 BTU

@@FreeYourBrains I researched it abit and I found that the BTU are closer to your stated number for a home range...plus or minus 1000. Of course I would not rule out a much higher rate...

😂😂😂

i know, so sad!! i'd love to know if anyone's found anything similar as well. I've now gone through i think five different burners (all with varying degrees of success), but none equal to the Wokman. Here's what I've found out though. The 32 tip Jet engine burners that are in the wokman burners are more commonly found in natural gas wok ranges, for commercial kitchens. I've yet to find one built into a propane burner, so i'm guessing the Wokman folks just ripped out one of the jet engine burners from a natural gas range, and installed it into a housing for a propane burner. The multi-tip style burner is pretty essential to achieve the type of flame featured from the wokman burner (or for that matter, most commercial wok ranges). it's the key to how the flame can stay yellow, while also creating the disbursement around the rim of the wok for wok hei. The closest thing I've found so far has been the ones found in Chinatown restaurant supply stores (they don't have a brand name) but this is essentially it: www.coolerdepotusa.com/products/details/101037/19-ins-commercial-chinese-wok-ranges--cw1?gad_source=4&gclid=Cj0KCQiA1rSsBhDHARIsANB4EJaDKMDeorPD1BBEJw24dWBnTqpoQNFjn9IEh4kOym5C5vQBNgLT3ocaAkJyEALw_wcB These burners have two separate burner units, one for an "outer" ring that controls the spread of the flame, and one for an "inner ring" that controls the flame that hits the bottom of the wok more directly. I've personally found these to be a little more finicky because it takes more fussing to get the flame temperature exactly right, so you'll end up burning a lot of stuff. Once you get a feel for the dials though, they work ok. Their housing is also pretty cheaply made though (pretty much just raw sheet metal with very sharp edges), so for the cost, I'd honestly expect more attention to detail. I've also tried the stansport and big kahuna burners, both of which had housings that were really flimsy and cheaply made, so I was constantly worried about them tipping over and burning the building down. then I've tried the concord burner too, which achieves a similar spread to the flame, but also has trouble controlling the blue/yellow of the flame though, which again, ends up resulting in a lack of control over the temperature of the flame itself. Over time, I also found that the burner tips get clogged with oil and eventually will start to fail too, which is a major downside for me. Anyway, good luck!