Best Wok Money Can Buy??? | Pre-Seasoned Hand Hammered Wok, First Impressions
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- Опубликовано: 27 май 2024
- Not all woks are made the same, let alone hand hammered woks. Here I review Master Star's pre-seasoned wrought iron hand hammered wok and let you know what my first impressions are. I hope you enjoy this video!
Master Star Classic Chinese Traditional Handmade Forging Wrought Iron Non-stick Wok:
Amazon: amzn.to/3p7K7gl
Ali Express: www.aliexpress.com/item/32924...
Master Star's Online Store: masterstarunique.aliexpress.c...
Check out this video if you'd like to season your own wok at home: • How to Season New Wok ...
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Tools used in this video:
Wok Shovel: amzn.to/33J3tJW
#jasonandangie #wroughtironwok #preseasonedwok #wokreview #handhammeredwok #firstimpressions
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DISCLAIMER: I received this wok for free to review but was not paid any compensation to do so. All opinions are my own honest opinions. I will not be paid any compensation for your purchases from Master Star's website. The description may contain other affiliate links, which means if you click on one of the product links and make a purchase, we may receive a small commission at no extra cost to you. This helps support our channel and allows us to continue to make videos like this. Thank you for your support! 
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Congrats on the baby! Glad to see you guys posting videos again!
Thank you, and thanks for sticking with us! 😊 We’ll do our best to upload more often
really good~!Thank you very much for this video!! I really appreciate you taking the time to do videos like this for people like me!! Very informative and well put together!!
Thank you very much for this video!! I really appreciate you taking the time to do videos like this for people like me!! Very informative and well put together!!
Glad it was helpful!
Hi Jason where can I order that wok? I'm in Australia is there any link to go to order? Thank you kindly.
@@jasonandangie7730
Where is the link?
What is the brand?
Thank you
I really dig this video man! I’m looking forward to buying a wok soon. I agree that 1 piece is a solid way to build it
Thanks so much for the review. We're having an outdoor kitchen with a wok burner installed but had no clue what kind of wok we should get! This was very helpful.
Glad it was helpful! For high btu output wok burners, a carbon steel wok can be a great choice. On most indoor stoves, it is not as necessary to pick up the wok to toss the food since the heat is not very strong. On a wok burner, the heat is much stronger. Tossing and flipping food will be great at temperature control, circulating heat, and cooling the wok so food doesn't burn. Carbon steel will be the lightest type of wok. Carbon steel woks are relatively thin, and they can cool down quicker. This wrought iron wok from my experience is pretty responsive to heat, but I believe it retains heat a little better than my carbon steel woks. While this is good for a home stove, it is not necessary for an outdoor burner. Also wrought iron is heavier, which is something to consider. It might not be a big difference when the woks are empty, but when they are full of food and you are tossing with one hand it can make a difference. If you are planning to get a Cantonese wok with two ear handles, a 16 inch wok would be good to get the handles further away from the heat. For a Mandarin wok or pow wok I'd recommend a 14 inch size. Also a thinner handle makes tossing easier because it is easier to grip the handle. Hope this helps!
I came across your Channel because I got a new wok and I wanted to know how to season it. Now I'm going to have to explain to my husband why I got another new wok 🤦♀️😅
😂 that’s me every few months with Angie haha
I`ve been wanting to buy a high end wok for a while and I`m glad I came across this video, I ordered it right away, It took a while to receive it but Its here now and I`m so glad I bought it. Thank you Jason
Glad you like the wok! It is a beauty. For a little while, I was hesitant to use it because it looked so good. But the more I use it and get use to the weight the more I'm liking it and the way it cooks compared to my other woks.
@@jasonandangie7730 Hallo dear Jason and Angie. My name is Ramon and i am from Romania. I try buy this good wok but i cant do it, because i cant fins shiping to Romania.
Please help me buy this wok, let me know what must do it. Thank you for your time.
Regards Ramon.
@mauro Is it good ?
How is your experience from past two years ?
Angie & Jason: I'm so glad you're back!
Thank you! We've been much slower with uploading as we are adjusting to being a family of three now. The goal is to continue uploading!
@@jasonandangie7730 By the way, I bought the wok you recommended from the Wok Shop and couldn't be happier. I followed Jason's seasoning instructions and took a couple of pics and a short video. It looks great and I have used it a lot.
That's great to hear! Glad you are enjoying the wok!
Great video - time to wok to the kitchen and make some breakfast
Your honesty about being given this wok is greatly appreciated. So many people on youtube make product recommendations without clearly disclosing that the item was a gift. The fact that you did makes any of your reviews or recommendations much more trustworthy. I'm looking forward to viewing much more of your content.
and Thank you for your reponse on my questions months ago..appreciate it!
I have lots of woks..now I'm feeling I NEED this...aaaargh Jason.
You can never have too many! haha I have 5 but I need to talk Angie into letting me have another
@@jasonandangie7730 it’s not even that expensive, $150 might buy you the handle of an All Clad skillet haha!
Heyy, can you recommend me a good wok , not so expensive ?
Placed an order on Ali express (created an account for this) just like you ;). Subscribed as well
Beautiful is an understatement
Great Video TY For Sharing.
Beautiful ! # 1 info !
I just received mine today. It is an awesome wok. Thank you for your recomendation.
Hope you enjoy it!
@@jasonandangie7730 ruclips.net/video/_PWCT5fpQQM/видео.html
Hi Peter - may I ask when did you order and how long you waited for shipping? I am asking because I ordered mine on Mar-8. I paid extra for EMS but it has been sitting in Shanghai freight forwarding agent since 3/12. The seller tells me that there is very few flights to US and are all taken by iphone shipments. Thank you.
@@charless4269 Ordered Feb 8 and received March 11
@@MGDRIVING - thank you for the quick reply!
Nice looking wok, noticed some of your egg stuck that`s usually caused from a cold spot where gas was not hitting that spot as much,
As for the iron - cast iron-stainless- and carbon steel, after several test done by chefs the carbon steel won due to its quick to heat up and quickly cool, and light to handle ,the cheapest wok actually turned out to be the one that was preferred, for cooking stir-fry,
thickness and material have there uses most cast iron and iron are preferred for deep frying due to the heat conductivity across the whole wok,
i purchased a hand hammered wok in 1989 and i didnt blue it i never heard of that back then. i still have it and use it often. i pretty much treat it similar to cast iron skillets. every now and then other members of my family use it and i have to do a little touch up on it. when i use it i do a stovetop seasoning before i put it away, i use either grapeseed, or peanut oil, or crisco shortening. i could live using just this wok for cooking but i have a thing for cast iron too.
This is exactly the kind of wok i am after. Carbon Steel And Cast Iron, you only ever nee that one pan, and will last a life time! Such a beautiful Wok too.
You can't have it both ways... it's either carbon steel, or it's cast iron. The two can't be mixed.
Great video and thanks for sharing! Can I ask what stove top adapter you use? keept it up!
Great 👍🏻 video jason
Thank you!
Hi.
was looking for kitchen interior design ideas and found you.
When you describe your new forehead, I can understand you.
I look forward to looking through your clips to see if I can find some nice ideas.
The pots and pans I use and just love are Skeppshult's cast iron frying pan and pots and Kockum's enamelled pots. The older the better. But they require muscles to handle.
If you have the opportunity to try it, do it, you won't regret it.
One question is gas really that much better when you cook versus an induction hob?
Thanks for an interesting clip
Hi ... great vid but What is that contraption you have on your burner? IS it necessary to use this when cooking with the wok you showcase here? Also concerned that 2 folks comment on rust appearing shortly after purchase. That sure don't sound like Ford Tough ..
I've been researching this particular wok and I don't believe it is actually made out of "wrought iron"at all. I believe it is made out of carbon steel which is the material typically used in a traditional Chinese hand hammered wok. Looking around the web for handmade woks you will find carbon steel or cast iron. The only place I can find "wrought iron" in the description for a wok is in the products marketed by this particular companany. If you look at the listing for this product in the provided link it actuallysays: "Master Star casting Chinese traditional handmade CARBON STEEL forging wok preseasoned wrought iron cauldron non-stick gas pot". Obviously there are a few things in that description that don't really make sense to someone who speaks English natively. Some of that is obviously because of the language barrier and we see this all the time. Also it obviously can't be made out of both carbon steel and wrought iron it has to be one or the other and because of the lightweight and relatively thin walls the only thing that makes sense to me is carbon steel. In my opinion the reason it says carbon steel is because that is the material it is made out of and that the "wrought iron" descriptor is in there because of the black appearance of the preseasoned finished product. Just some observations for anyone who's interested in this product.
Just received one in the mail after 20-odd days. A thing of utter beauty. Of course today I am fasting ... duh ...
Jason. Just bought this Wok. I have a Wolf Gas range stove and was wondering if you could recommend a wok ring? Thx...
Got mines!!
Any recommendation for a wok that works on an electric stove or induction cooktop?
That's the thing about woks: they are heavy! Very heavy. I always wanted one so I got a stainless steel one off Amazon. The darn thing is huge! And heavy! But it was less weight than some others I looked at. I guess there's no such thing as a small wok. So now I have a wok I really can't use as I am disabled and strength is a problem. It also doesn't go well on an electric stove. These are just a few things someone looking for wok should consider before buying. Live and learn. Great video!! Thanks!!
most importantly, what are the holders the woks are sitting on? They look so handy.
Do you have a video on the daily care of wok?.lIke how do you clean do you continue to use dish soap after the next use and how often you have to oil it?
That's really something because I was just looking at woks and i don't know much at all about them my dad from Louisiana used to cook in a wok and when I looked at a wok just like that one in video i almost I could tell that the work and steal is no cheap wok and then I saw the price but I believe when you want want a good product you pay good money for what you want
Agreed! I've been to a lot of local shops and this kind of wok is hard to come by.
I’ve been looking for a hand forged flat bottom all one piece wok. Do you know if Master Star makes one?
You are the only one to explain why the wok is heated before seasoning. For that I'm giving your video a like!
Thank you
Then you haven't watched enough "how to season a wok" videos. This isn't the only one to say it.
Thanks for this great review Jason. I purchased and received Master Star 34 cm wok in less than 2 weeks. I purchased pre-seasoned. Do you recommend any additional seasoning, or just use and use the thing?
I’m looking to buy the Master star wok but I don’t see a wok with another small handle on one side. I saw one Yokusata? Do you recommend that brand? Thank you
This probably won't work for me withy glass top stove. I bought a carbon steel wok 30 years ago. Still serves me well. Flat bottom, 14". I'd tell you the brand but it is not marked. Love it.
Which lid should I order with this wok. Love that Rolls Royce. I think I’ll try one, but I wanted a top to cover it to steam food. Thanks. I enjoy your channel !
The wok that I used in the video is 34 cm which measures around 13.25 inches. Any 13 inch wok lid should be able to work with this wok. The wok lid that I have was apart of another wok set for a 14 inch wok.
Hi Jason, I can't wait to see you Reseason that Blue Master star wok! Because I bought one.
Thanks in advance.
The seasoning from Master Star is pretty good for a pre-seasoned wok, although not as good as some of the initial seasonings I've done. I think if I didn't boil water it would have been a bit better. If I were to do it again, I'd probably skip that step. After a few times cooking in the wok, the seasoning in the well of the wok became noticeably better. So I probably won't need to reseason it unless I want to make the walls of the wok a bit slicker.
Hi Jason, Finally I got my Master class blue wok today. can't wait to use it, but before I need to season it. Because this one looks already seasoned. Please give me your best advice to properly season this beauty. Thanks in advance.
Thats great! I would give it a wash with soap and a soft sponge and then you can start seasoning it. I did boil some water in the wok prior to cooking because it was a recommendation, but I don't think this is necessary and if I were to do it again I'd skip it. You can season it many different ways. The wok is pre-seasoned so its not necessary to season it yourself. However, just like preseasoned cast iron, seasoning it will give better results. If I wasn't making a initial review of the wok with the factory seasoning, I would have done one of the following to season the wok.
1. blackening aromatics: you can cut half a cup of ginger and a bunch of green onions, then toss it in your wok with a few table spoons of oil. Smear the aromatics around the wok as it cooks on medium heat until the aromatics are black. You can also use chives or onions.
2. Frying onions. heat up a cup of oil and toss in an onion sliced. Keep frying on medium heat. Similarly, you want to have the oil go around the walls of the wok. Once the onions have blackened toss out the onions and oil and wash then dry.
3. Since this wok is already pre-seasoned cooking in it will naturally build up the seasoning. Stir-frying and frying work best. I'd avoid acidic ingredients, steaming, or poaching foods for long periods of time until the seasoning has had some time to build up.
4. you can also fry up a handful of eggs. Cook one egg at a time and the seasoning will become smoother and smoother after each egg.
Over time the wok will darken and some of the blue color will be covered or can even be removed if your seasoning is stripped. This is the same for all woks that have been blued from my experience. Every wok is different and will patina differently, which will add character to your wok. Whats important is that your seasoning is maintained to protect it from rusting and that the wok maintains it natural non stick surface. Hope this helps!
I hear you! Still trying to find a non rusting wok.
Most woks can rust, this one included. Woks that can rust include carbon steel, light cast iron, cast iron, and wrought iron. Rusting has more to do with maintenance, then the wok or quality of wok. Woks that tend not to rust are teflon/non-stick (assuming the coating is not stripped), stainless steel, and enameled cast iron woks. Although these woks are more resilient to rust, there are some downsides to consider. Downsides: non-stick woks have a limit to how high of heat you can use. Stainless steel, doesn't heat evenly and foods tend to stick. Enameled cast iron, costly and heavier. Hope this helps!
Please answer this question, wrought iron vs carbon steel, what's the wok hei taste difference if any. Thanks
Is this the 32cm or 34cm? Which one would tour recommend. I just found your channel and hope to see more content.
Carbon steel woks should look metallic grey from the factory. All the ones on sale here have a slick Balck coating and they mention they do have a non stick coating with no details. How do you tell between a pre seasoned carbon steel wok and a teflon coated wok?
Loved your review. Done! Is it okay to use that iron or steel spatula that you used to turn the egg 🥚? Does not damage wok?
I use a metal spatula for all my woks. You can use a wooden spatula if you prefer. The only time I wouldn't use a metal spatula in a wok is if it has a non stick coating, like teflon or ceramic. For seasoned woks using a metal spatula is no a problem. The one wok in the video that has scratches will also get scratches sometimes when I clean it. It hasn't affected the seasoning but the metal is quite flimsy and cheaper in my opinion.
Video says it doesn't. Try replaying video. It's on there.
@@jasonandangie7730 gracias!
Alma, this is be beauty of carbon steel, cast iron, or stainless steel. You can't hurt them. Use metal utensils all day long.
Great video! What is the best way to clean the wok in order to keep the seasoning? Can we use soap? Thanks in advance.
Thank you! Any soft bristle brush or a regular dish sponge will work great. This is what I use 95% of the time to clean my wok. OXO SteeL Soap Dispensing Palm Brush amzn.to/3aAl2kh. Although it is designed to use and dispense soap, I don't use any soap to wash my woks. Just hot water and my brush. It is best to wash the wok right after using it, when it is still hot. Letting the wok cool will make it harder to scrub off any residue.
If you cook in your wok very often, a bamboo brush, palmyra brush, steel scouring pads could be an option also but they are more abrasive and can strip some of the seasoning. For occasional wok cookers, I don't think these are necessary and will cause more harm than good. These are good for getting rid of carbon build-up. I have a bamboo brush, but I don't need to use it very often. A salt scrub in your wok, once a month or less will do wonders also to remove carbon build-up and more stubborn stains and residue. You can look up Grace Young wok facial to learn how to do this.
I don’t personally use dish soap on my woks. Some people believe using soap on a wok is totally wrong and should never happen after the first wash prior to seasoning. (Today’s dish soap is very different from dish soap from a generation ago that contained lye. Lye is a very strong detergent that will aggressively strip off your seasoning, and is used in very powerful cleaners like oven cleaner sprays.) Using normal dish soap is not going to destroy your seasoning in one go.
To the naked eye a wok looks smooth. Up close, there are microscopic holes on the surface of the wok. These tiny holes are filled with oil and can be washed away when using soap, which will leave your wok looking very dry. Over time this can wear down your seasoning if the oil is not restored on the surface. Strong scented dish soap can also alter the coveted wok hei flavor from the wok. For these reasons, I wouldn’t recommend using dish soap.
If you are using a sponge to clean your wok and there is some residual dish soap, it is not a big deal. I wouldn’t stress over getting all the soap suds out of the sponge before using or having a separate sponge just for your wok. If you cooked something extra greasy and want to use some dish soap, I won’t knock you for it. However, if you aren't cooking with it immediately after, it would be wise to oil the wok afterwards for rust protection. Hope this helps!
@@jasonandangie7730 wow. Thank you so much for taking the time to provide me with all the details! I really appreciate it!
Hi.., Thank you for the recommendation. I've just received my work today from Master Star. Wondering if the wok has to be seasoned afterwards?
Just a quick wash and you can start cooking with it if you purchased the pre-seasoned wok. You can season it if you prefer, it will make the seasoning better. It wasn’t necessary from my experience but I did notice the seasoning was noticeably better after cooking in it a handful of times. Seasoning will speed up that process. Be sure not to use any acidic ingredients until the seasoning has had some time to build up.
What is the device that you put on your stove's cooking grid to keep the wok steady and where can I get one of those as well?
It is a wok ring. You can get one on amazon. I have the one I use linked in the description. It would be good to get one that would work with your stove grates if possible.
what do you think of the woks from ZhenSanHuan Chinese. yes they are more expensive but wondered if you have used them and how do they compare to the wok from master star? thank you! Love your site!
The woks from Zhen San Huan look great and I'm sure they would perform amazingly well. I haven't used or tested them out myself so I can't say for certain but from what I've seen they are a good wok brand. I think the quality control of ZSH is probably one of the best for woks.
Zhen San Huan wrought iron woks have a mirrored look instead of the scaled look from Master star. It isn't necessarily because one wok is hammered more than the other, although that can still be the case. It is more of a difference in how they want the wok to look like at the end. Masterstar's unseasoned wrought iron wok might come with the mirrored finish. I like both looks, either way they will eventually turn matte black over time. Other differences could be the handle is forged more nicely and clean. There could be other cosmetic differences that I am not aware of. As far as cooking goes, I am not aware of any major differences.
ZSH biggest and maybe only con is the high cost. They have woks around the 250 dollar range. Master star's most expensive wrought iron wok is about half the cost. Most carbon steel woks are 1/5 price online and 1/8th the price when sourced locally. Master Star's wrought iron wok is already a bit pricy for the average person looking to buy a wok. I think part of the ZSH price can be justified because of the quality and some of it is because of the brand recognition. There aren't a lot of big name hand made wok brands so ZSH can capitalize on this. Hope this helps!
I bought a steel wok from world market. It never would improve and turned my good grey. Had to throw it!
Is there lead in this wok ? Could you do a test, please?
Looking at wok's know for a couple of months on what to buy. Want to buy a wok but not sure if I buy a craft works at the cheaper price as a beginner or go for the Rolls-Royce? Please would like any comments I can get. Thank you.
Thanks
Can you do a video on how to clean this wok when the food/seasoning has stuck to the wok itself .. since its wrought iron, how do you removed stuck gunk ?
This is easy to search for on youtube. The easiest is to plate all the food right after cooking, don't let it sit in the cookware no matter what it's made out of.
I would like a update on the master star wok on how good its working out pros and cons and is it still nonstick and rust free and the best wok at this point
Still non-stick and rust-free. Rust on any wok is normally from poor wok maintenance, not the wok itself. For anyone new to using a wok, I would recommend getting a wok in the 30-60 dollar range online, even cheaper if you can find a good one locally. Pros: Already seasoned Cons: Heavier than other woks. This wok is a Rolls Royce, not designed for everyone but it sure does look and feel special!
Thank you for responding and what kind of rivet or ring is that u used on the video to make the fire go up by just placing it on the grate over the gas burner it's so many different kinds I would love to see a video explaining about the aspect of how it works and knowing how to know what kind to buy
You've mentioned the weight being a factor, but do you think the thickness can also impact ability to quickly adjust the heat for some dishes? I have read that the thin walls of most common woks is a key reason how professional chefs can control/adjust the heat, just barely keeping the flame from touching the food at the same time imparting all the flavors the hot flame provides.
I too would like to understand this...
@@donwilliams6405 - thin walls for very high heat very fast cooking in restaurant. thick walls for medium heat medium speed cooking at home
Thickness and the materials used to make the wok impact the wok's ability to hold heat and conduct heat. In general, the thicker the wok the more heat it can hold, and the better it is at stewing things. The thinner the wok, the faster it can transfer heat. In restaurant settings, usually they have really powerful stoves, which means holding more heat isn't that relevant a consideration, and hence the preference for thinner carbon steel wok.
However, if you are, say cooking with an induction stove (or a stove fire that's very mild), cast iron skillet would be better than a thin, carbon steel wok even in making stir fries, as you can pre-heat the cast iron to retain more heat and produce the sense of wok hay/toastiness. On the other hand, if you are cooking on a powerful enough stove fire, the thin, factory made carbon steel wok is actually much more reliable, because of how fast it conducts heat.
Honestly the guy's recommendation isn't that good. Realistically the hand-made wrought iron isn't that different from a factory made carbon steel wok. The iron's gonna be softer, and It's gonna be a little bit more resilient to shock, but if you are using a carbon steel wok of the same thickness, I doubt you are gonna be noticing much difference in terms of the cooking itself. These types of hand-made woks are hella heavy though, it's really a chore if you have to move it around on a daily basis.
This wok must weigh a ton! Not good for my small hands and wrist, but I would love to have a good wok seasoned like this with flat bottom.
I'm right with you on Toyota I worked as a Toyota mechanic for few years very dependable car
Great review,
I wonder how can you tell from the pictures whether a Wok is fake hand hammered vs a real hand hammered one. I have seen that the machined hammered wok to replicate the hand hammer looks are close unless you get to see it in person.
Cheers
I might have missed it in the video, however is that particular model preseasoned ready for cooking?
yes it is written in the title and he talked about that
What are the other two woks? Is the rivetted one on the left the William-Sonoma wok and is the other one from the Wok Shop? Do you like the Wokshop one or should I just be considering the Rolls-Royce? Thanks
You are correct about the other two woks. The wokshop wok was 35 dollars and comes unseasoned. They have a variety of woks but the one I have is their made in US pow wok. They also have a made in US wok with a screw on wooden handle that is also a good option. I think for the price it's a great wok, and I still use it quite often. Master star's wok is about 4 times the cost, and it looks and feels superior. If you plan on using it often I think it could be a good investment since it will last a lifetime. Just be aware that it does weigh more and for someone like my wife, it's not easy for her to carry especially when there is food in it. If you are able to carry a 10-12 inch cast iron skillet with one hand you shouldn't have an issue with Master star's wok. Hope this helps!
@@jasonandangie7730 Thanks for the reply. The weight might hold me back for the moment but that wok looks awesome.
I personally prefer thin, flimsy steel because it responds to heat much faster, and it's easier to flip and toss.
Agreed. There’s no benefit to heavier gauge steel in a wok.
That's right. That's the whole point of wok cooking - fast response to change in heat.
Don't toss, but shuffle the food, and have the spatula break it up. Tossing and shuffling is literally the same
Interesting
Agreed. I used River Light brand wok. Much easy for my wrist. Fast heat conduction for stir fry.
I want it but I cant understand the checkout process
Where did you get the wok ring used in the Master Star wok video?
I got the wok ring from Amazon! amzn.to/36aWZX6
This one is made for samsung stoves as well as other stoves.
Hey Jason and Angie: I just received my wok from China based on your recommendations. Although it claims to be "pre-seasoned", is there anything I need to do before my first stir fry?
To use it, all you need to do is give it a wash with water and dry on the stove. I was told that boiling water would help with removing the coating from transport but I don’t think it is necessary and boiling for longer periods of time can have risks of small rust spots since the seasoning hasn’t had time to build up.
Just like any pre-seasoned pan the seasoning gets better as you use it. The seasoning is pretty good when I received it but it wasn’t as non-stick as woks I’ve seasoned myself for 6 coats. After using it consistently, it’s improved and is very nonstick. If you’d like to season it on the stove before your first stir fry to make it non-stick, I recommend blackening some aromatics with a high smoke point oil.
Also for newly seasoned woks, avoid using very acidic ingredients or boiling/braising/steaming for long periods of time because this can strip the seasoning and the bluing. Once it has had time to build up it will become more resilient. Color changes will happen. Over time the bluing will tend to fade and sometimes becomes brown then black the more you use it. Hope this helps!
What's the pros of stick handle pans?
Or the cons using loop handle pan guided you using stick handle pan.
You want one stick handle with a helper handle on the other side. The benefit is you can pick up your wok and it won't spill because you are using both arms. Woks get heavy when there is food in them.
can I use this for a glas stove?
Does the silicone handle come off?
Difference between this and the Zhensanhuan besides price?
Hi Jason I purchased this wok but the silicon handle is damaged can I get a replacement handle for this wok and do you have a link or details please.
Thanks
Matt
I am sorry to hear that. Did you purchase it from masterstar on aliexpress or someone else? It would be best to contact masterstar directly about any issues with the product. I am not affiliated with their business, I am just a user of their product. Link is in the description.
Are you using the 32cm Wok or the 34cm Wok?
Nice seasoning your wok. Im lazy to do that, but do u consider selling one ?
If you are too lazy to season a wok, then just order takeout.
Hi! So I went ahead and bought this .. super excited to use it! I followed your instructions on how to clean (wash/boil/season with oil). After I did that I noticed some brown markings that I didn’t notice when I started and when I looked at your video, didn’t notice anything similar in your wok.. I’m not sure if it’s normal, or if I have a defective wok.. did your wok come with some brown markings ? Almost like scratched but surface is still smooth? I sent a message thru the App that I purchased it from (vis your link Ali express) but I got a default response.
I wouldn't worry about it. That's the beauty of a hand pounded wok, it's diverse surface.
Hi Jason, After watching your video, I bought this 34" Blue wok for £113.99 (UK) Do I need to season this wok again for better performance? Very Nice Video by the way.
Thats great to hear! Yes, if I wasn't recording the video I would have gave it a wash and then season it on the stove with a high smoke point oil before using it. The seasoning is decent out of the box but seasoning it at home will make it better. If I were to do it again, I would skip the boiling water part. If boiling too long, it could affect the seasoning. Hope you enjoy it!
@@jasonandangie7730 Many many thanks for your kind response, I watched another video of the wok seasoning He is just Heating up the wok on a high geat about 20 minutes then cool it down, after usual oil treatment and cooking. Because this is NOT a carbon steel wok, I want your best advice to keep my wok in absolute mint condition (non-stick)
Many thanks in advance.
Bought this wok as recommended and it’s came with rust on the cooking surface. I’m unable to get rid of it after multiple scraping and cleaning. Please advise. Thanks
Baking soda. Just put it on there with a bit of water to make a paste and rub it around, it will come off. Have to season after to stop rust.
What is the metal piece underneath to keep wok balance on the stove
I am using this wok ring. amzn.to/3tIvQUV
I bought a teflon nonstick Nordicware woks from Costco. It was mistake. Yes I used only plastic utensils on it. The non stick coating began pealing within a few months. Opps. At least Costco has a great return policy.
I have seen that wok from Costco. I have one non-stick wok but it doesn’t create the same flavor in food as a carbon steel or iron wok. It’s too bad Costco doesn’t sell any preseasoned or carbon steel woks in most stores.
Jason, Do yourself a favor, BUY THE COMMERCIAL BURNER. I was on the way to the car, mine is along my walking path. I brought my double size coffee mug, bottle of water, 2 tea bags and Boom, I could not believe just how fast i had rolling boil water for tea. RIDICULOUS used it the first time yesterday and burned the stirfry. there is a curve.
Well, I have used my wok three times in two days and I now have these brown, coppery colored spots coming up on surface under seasoning. I see in the comments someone else asked about same. I am concerned it is rust and I am going to wind up with a pile of rust and a handle. 😊 So, it is either rust or something that is mixed in the iron when made, both, since food is cooked in, are worrisome. Maybe you can tell me what is causing the spots? Thank you.
Yup... that's rust. You need to clean the wok thoroughly each time you use it... and that means oiling it as well once it has been completely dried.
I wish this was flat bottom, and I'd buy it in a minute. Also, I wonder why they didn't make it 14", which is such a popular size.
A flat bottom version would be a good addition. They make a skillet version which is surprising because I would have thought a flat bottom wok would have more interest, but maybe it's different in Asia. This one is the 34 cm option which measures 13.25 inches. I'm used to 14-inch woks but I haven't noticed much of a difference so far when using it. I have definitely held back from buying other woks that only came in 13 inches because mentally that felt small to me.
Another new question (even though u never answered below....Question....its Iron....ie carbon steel woks besides heating up quickly ALSO COOL DOWN QUICKLY which is best for most Chinese cooking yes????? Iron retains the heat ,and not the best for Chinese cooking?????
Does this come with the base piece? Or do I need to buy that separately? If have to get separately which one should i get?
Wok rings for the stove would be sold separately. I bought mine on amazon. It would be best to buy one that is compatible to your stove model, otherwise a plated steel wok ring is only a few dollars and will work fine.
Please review the Made-In Wok
I just looked into it. It's sold out at the moment. My first impressions based on photos. Pros: I like the design and long handle. Cons: 12.5 inch wok is a little small. The walls of the wok look a bit tall.
@@jasonandangie7730 I bought and have used it twice and do like it. It is the first wok I’ve ever had, but maybe another one a litter bigger.
What would you suggest for a complete newbie
Hi Jason, do you know the weight of this wok? The reason I asked is that I don’t have the physical strength to lift them up if it’s too heavy. I bought a cast iron once & can’t lift it up. So I gave it away. The website doesn’t say the weight either. Thanks a lot.
Amazon says 4.8 lbs.
Is there a flat bottom version? Stove top in UK tend not to be not suitable for round bottom wok.
I know masterstar makes a skillet version of this wok and they have other flat bottom woks, but I don't know if they will make or have a flat bottom version of this wok.
Do you still like this wok now as much as you did 2 years ago?
Is ZhenSanHuan and Master Star the same?
Do you think this would work well with induction? Thanks
There are induction stoves designed for round bottom woks. This wrought iron wok will heat up on an induction stove. However, if your induction stove is flat, there are other woks that would offer better contact and heating. A flat bottom wok would be more appropriate. I would stay away from very thin carbon steel flat bottom woks for induction, because I have heard of the flat bottoms warping. Slightly thicker carbon steel woks will hold up better. Light cast iron woks with a flat bottom would be a good option. If you don't mind the extra cost, there are flat bottom wrought iron woks that should perform very well with induction also.
i'd argue, that the differences between a high-end chef's knife and a serviceable/affordable chef's night are very small. Trust me, i've used all kinds of knives.
what about doing cooking in it, WE HAVE NO SEEN ANY as yet, using your rolls Royce wok
where we can bye? Thanks and Happy new year you and yuor family.
The seller's link is in the description details. I'm not compensated from any sales. Feel free to look at their products and reviews. Happy New year to you too!
As you mention the bottom -- do you feel it will work well on an Induction flat top where flat contact is critical?
It could work, but I think a flat bottom work would be ideal for a induction cook top. Although this wok is flatter, there will still be some rocking and it won't be stable without a wok ring. Master star makes a skillet version of this wok and other flat bottom woks. I have heard of issues with the metal warping on flat bottom woks on induction and electric stoves. I'm not sure how much of an issue that would be but I assume that getting a thicker wok might be a safer bet.
@@jasonandangie7730Thank you for your answer -- and yes, so far every flat bottom wok I have tried on induction has warped. While learning to deal with it knowing where the hot spots are and moving food over them quickly I have become aware of pow good things could be with even heat and a round bottom. Unhappily money does not allow many changes at this age (79) as "spry" as I might be labeled. I was hoping the idea of wrought iron and a thick flat bottom might help cure thiings and offer a cross between carbon steel warps and too much heat retention and less responsive cast iron.
At my age saving up for a gas hob with enough BTU output and new traditional woks would probably find my heirs tuckoing the new boxes in muy casket. (LOL)
There are some light cast iron flat bottom woks that might be able to work well on an induction cook top. Not as thick and slow to respond as normal cast iron woks and thicker and heavier than carbon steel.
This is one example.
www.amazon.com/dp/B0773D7QLD/?tag=jasonandangie-20
It seems a bit over priced, I think I've seen it around 55 before. This one is 13 inches. Personally I'd prefer a wok at least 14 inches, but I think they are out of stock.
@@jasonandangie7730 Correct on the size and I was able to source this less then Amazon incvluding sdhipping....Thank you, thank you.
@@jasonandangie7730 In your opinion, if you personally were to have an electric flat cooktop stove, would you choose your current round bottom wok with a wok ring or would you prefer the same high quality wok but with a flat bottom? Since your round bottom wok is flatter than other kinds of round bottom woks and most carbon steel woks would warp anyways, then maybe buying this wok with a wok ring would not be such a bad idea right? There are other similar woks that are also one piece like yours and hand hammered too, but they have an option to choose as a flat bottom wok, but unfortunately they are considerably more expensive...This master star round bottom wok is so much cheaper and maybe the same quality and maybe went through the same high quality production process as the more expensive ones. I would love to hear your answer because I really want to buy one. Thanks!
There is common design-theoretical agreement that aestethics IS functionality so I think the joy of wok beauty is entirely justified :D
So the blue color is from a natural process on putting it in the fire? No chemical treatment, etc?
Yes Bluing the wok is a natural process. Theres no chemicals used to create the blue color, however there is a chemical reaction with the metal and the oxygen in the air. Red rust is Fe2O3, which happens when the metal comes in contact with water or the moisture in the air. The Black rust of Bluing color is when Fe3O4 is formed, by heating up the metal and the oxygen reacting with the surface of the wok.
Very good explaining .👍🏾. ජ්
Does it cool down as quickly , or heat up as quickly, as a carbon steel wok?
No, because it's heavier and a different metal.
Ironically, experienced chinese cooks prefer thinner, lighter, therefore lower cost woks. That is when you have high BTU stoves that can give instant heat transfer.
Any opinions on the smithey carbon steel wok?
I don't have any experience with them. Just based on the photos, I think the handle is a bit too long and arched. With a wok sitting higher than most pans this will make it a bit too high for most people. I like the ergonomics and design of their cast iron products.
Hi Jason, I have being cooking with the wok since a week and have discovered that if I cook with certain ingredients it removes the black seasoned finish and I have to reseason it again. For example I did a lemon ginger stirfry and the bottom half was silver metal like new without the seasoned black finish. I seasoned it on flame with flax seed oil and then a few days later I used sake, soy sauce, bean paste and chili sauce and the sides became less black and I could see the metal. Is this normal? I just reseasoned it over flame three times, each a thin layer of oil. Smoky process.
Hi Peter, yes this is normal. It is not uncommon for seasonings to be stripped. This happens for a multitude of reasons. I only use flaxseed oil in the initial seasoning. If you need to reseason your wok, I use a high smoke point oil, or whatever oil I normally use to cook with. Although I would like to maintain the beautiful patina of a newly seasoned wok, the color will change over time. Eventually it will turn full black with long enough use. Don't worry about the color changes, this is mostly cosmetic and is not harmful for seasoning to be stripped from cooking. Every wok will patina a little differently and this process will add character to your wok.
I am working on a blog post that I think may be helpful to you. I will copy a section of it in here. It is quite long.
How to Reseason your wok
It is not uncommon for newly seasoned woks to have their seasoning stripped. When the seasoning has stripped, the black or brown patina will lighten or completely dissolve and show the silver metal of the wok. This can happen for a multitude of reasons.
Using acidic ingredients in your wok, like tomatoes or rice wine will strip it. Steaming or braising foods in your wok will strip it. Using a wok shovel or metal utensils can strip the seasoning. Even using a brush or scouring pad that is too abrasive can strip it.
The bad news is at some point that beautiful seasoning on your wok is likely to strip. The good news is that this is nothing to worry about and it is just part of cooking with a wok. Seasoning takes time to build up and the more you use your wok, the more resilient your seasoning will become.
When your seasoning has stripped there are a few ways to reseason a wok to restore the seasoning. If your wok has rusted, you will need to remove all the rust prior to reseasoning the wok.
Here are 3 ways to Reseason a wok:
Stir-fry or fry in your wok.
Blacken aromatics with a few tablespoons of oil.
Fry a sliced onion with a cup of oil until black.
Stir-fry or fry in your wok
The first thing you can do to restore your seasoning is by cooking in it! If it strips, just keep cooking, and if it strips again, just keep cooking. Sounds pretty simple right?
A wok’s seasoning becomes more resilient as you stir-fry or fry food in it. Let me explain what happens when you stir-fry or fry foods in your wok.
As you cook with oil the bumpy microscopic surface on the wok is being filled with oil more and more each time. As the heat hits the wok, thin layers of the oil are polymerizing on the surface of the wok. When oil polymerizes, it is no longer a liquid and it turns into a solid substance. Over time this will smoothen the bumpy microscopic surface on the metal surface and make the wok slicker and slicker each time.
It would be wise to avoid using acidic ingredients when stir-frying in a new wok. That would be taking one step forward and two steps back.
If you make a lot of stir-fries, this option is great. This will work great at re-seasoning the well of the wok due to the high heat in the center of the wok. However, re-seasoning the sides of the wok may be more difficult or take longer.
This may not be a viable option for those who prefer to use a wok for steaming, poaching, or braising. Chinese chefs will typically have dedicated woks for steaming, blanching, or braising foods.
“So what do I do if I just steamed or braised a dish and don’t plan on stir-frying in my wok for some time?” You can put a thin coat of oil on your wok after washing and drying, exactly the same way I described earlier for oiling your wok for storage. Oiling your wok will protect it from rusting, but it will not replenish the seasoning or patina.
For more extreme cases where the seasoning has stripped badly, stir frying or frying may still have foods sticking to your wok. These last two seasoning options will give your wok new life if your seasoning is on life-support.
Blacken Aromatics
Blackening aromatics in your wok does a great job at creating a natural non-stick surface. This is normally done to create the initial seasoning for a new wok. Not only is it good for initial seasonings, it is great for restoring the patina in your seasoning.
It may take a handful of stir-fries with no acidic ingredients to build up your seasoning after it has been stripped. This seasoning method will do that in 10-15 minutes.
What aromatics should you use? Ginger and green onions/scallions are a popular choice. You can also swap for chives, shallots, or onions.
This is how you reseason your wok with ginger and scallions.
Slice ½ cup of fresh ginger unpeeled and cut 1 bunch of scallions into 2 inch sections.
Heat up wok until you see some white smoke or a bead of water evaporates immediately when dropped into the wok.
Add 2 tablespoons of high smoke point oil. Then add your ginger and scallions.
Lower heat to medium and allow the aromatics to sear.
With a wok shovel, continuously smear the ginger, scallions, and oil around the entire wok. Add oil if the aromatics become dry.
Sear the ginger and scallions until black. This may take 10 minutes.
Once blackened, turn off the stove and allow for the wok to cool.
Discard the aromatics. Wash and dry the wok.
How does it work? This is my best explanation from researching it myself: On a molecular level, there are enzymes in ginger and scallions that leach out and bond with the surface of the metal to make it naturally non-stick.
I wish I could say that I fully understand the science. What I can say is that it works extremely well at restoring the patina in your wok and making it nice and slippery. No wonder it's such a common seasoning method.
Frying Onions
Similar to the last seasoning method we are using this seasoning method to restore the wok’s patina after it has been stripped. Stir-frying is great for wok seasonings, which makes frying EXCELLENT.
This is how you reseason your wok by frying onions.
Slice a large onion into 1/3 inch slices.
Heat up wok with at least a cup of oil. The more oil the merrier, but we’ll be discarding the oil afterwards.
Once the oil is up to about 350 degrees, we’ll add our onions.
Fry the onions on medium heat. Be sure to turn the wok and allow the oil to spread around the entire wok.
Once the onions are black, turn off the heat and allow the wok and the oil to cool before discarding.
Wash and dry the wok.
You can probably use other aromatics for this as well. I’ve only used this technique with onions. Onions take quite a bit longer to blacken compared to green onions or chives.
The pros of this technique is that unlike blackening ginger and scallions, this method is less likely to leave oil drips or unevenness on the surface of the wok. With less oil, the oil in certain spots of the wok can polymerize faster than other areas, leaving some spots darker than other parts.
The cons of this technique is that it requires more oil and that oil will be dumped out. Also if you are doing this indoors, it can cause your house to have an oily burnt smell. Be sure to open windows and turn on your exhaust vent.
“If I'm going to fry/shallow fry some onions, why not fry other foods for a dish instead?” Frying is great for restoring your seasoning. In most cases, that wouldn't be a bad idea. I would prefer that over reseasoning the wok. However, in extreme cases where the seasoning has stripped badly, foods can still stick to your wok while frying. Onions won’t stick or leave residue on your wok.
These last two seasoning methods, I reserve as a last resort. If you maintain your seasoning as you cook, odds are you may never need to reseason your wok.
@@jasonandangie7730 Thanks
It's the acidity of the lemon that does that.
Does this wok works on induction cooktop ?
If it is a flat induction cooktop, it would be best to use a flat bottom wok to ensure that theres is enough contact
Any kitchen knives you recommend? Links!
The knives I use are linked here kit.co/JasonandAngie under "Knives and Sharp Stuff." The Victorinox knife is a workhorse and my wife's favorite and go-to knife since it's low maintenance. I use a cleaver 90% of the time since I'm always chopping stuff for stir-fries.