Hello JAMAICA_TO_CHINA, I use 2 sizes of ladle, I'm not sure about the exact measurements. When I bought them, they were displayed as medium and large size. I seem to use the medium size one the most, depending on the size of the wok I'm using. I hope that this is useful to you. Thanks for the comment. Cheers, mate.
Can I ask your advice please? I’m new to using a wok “properly”. I got a carbon steel wok for my bday. I scrubbed it. Heated it until blue, etc.. My question is, well I like using a steel spatula but it leaves scratches on the surface of the wok. I really don’t want want to use a wooden or silicone one. Is that normal for it to scratch the wok or am I doing something wrong? I’m not even being heavy handed. Maybe it’s because it’s new and need seasoning more in time? Ty😊
Hi tishatti, yes, it's ok. Is your wok seasoned with oil until it's totally black? You have to wipe it with a very small amount of oil, then reheat it, and you have to do that many times until it turns black, then you will have a non-stick wok. Don't put to much acid in in like tomatoes as it could take the bkack seasoning off that you painstakingly put on. The more you use it, the blacker it will get. Don't use soap to wash it, I just use hot water and a none scratch Scrubber, then dry it off on the wok burner and re oil it, then wipe with a paper towel. Hope that helps, thanks for the comment, mate.
Hi bigchieff2331 thanks for the comment, I've never had Szechuan chicken mate, but I'll see if I can come up with a recipe for it. It may take me a little while, though, it sound interesting. Thanks 😊
Between all of that overheated smoke and your out of focused camera. Viewers don't see much. We leave everything else up to our imagination! You say it's carrots, I say it's salmon! 🙄🤔
Hello ,i am quite new to wok cooking, what size ladle and brand are you using?
Hello JAMAICA_TO_CHINA, I use 2 sizes of ladle, I'm not sure about the exact measurements. When I bought them, they were displayed as medium and large size. I seem to use the medium size one the most, depending on the size of the wok I'm using. I hope that this is useful to you. Thanks for the comment. Cheers, mate.
@@redneckhillbilly544 thanks much for your advice and response I really appreciate it
Can I ask your advice please? I’m new to using a wok “properly”. I got a carbon steel wok for my bday. I scrubbed it. Heated it until blue, etc.. My question is, well I like using a steel spatula but it leaves scratches on the surface of the wok. I really don’t want want to use a wooden or silicone one. Is that normal for it to scratch the wok or am I doing something wrong? I’m not even being heavy handed. Maybe it’s because it’s new and need seasoning more in time? Ty😊
Hi tishatti, yes, it's ok. Is your wok seasoned with oil until it's totally black? You have to wipe it with a very small amount of oil, then reheat it, and you have to do that many times until it turns black, then you will have a non-stick wok. Don't put to much acid in in like tomatoes as it could take the bkack seasoning off that you painstakingly put on. The more you use it, the blacker it will get. Don't use soap to wash it, I just use hot water and a none scratch Scrubber, then dry it off on the wok burner and re oil it, then wipe with a paper towel. Hope that helps, thanks for the comment, mate.
I have a video on my channel on me, actually seasoning a new wok if you would like to watch it.
Thank you for your reply. It’s not black yet, getting there though😊 Takes time I guess. Thanks, I will check out your seasoning video👍🏼
Wow nice 🤩😍😲
Thank you! Cheers!
Can you cook szechuan chicken in your rambo please
Hi bigchieff2331 thanks for the comment, I've never had Szechuan chicken mate, but I'll see if I can come up with a recipe for it. It may take me a little while, though, it sound interesting. Thanks 😊
Between all of that overheated smoke and your out of focused camera. Viewers don't see much. We leave everything else up to our imagination! You say it's carrots, I say it's salmon! 🙄🤔
I think you need to go to specsavers, mate 😆 I'd hate to eat your salmon 😉