For those who are hesitant to try this, please let me allay for fears. I took the wok out of the package, washed it well in soap and water, dried it on the stovetop, then immediately made a fried egg just like Mandy did. It did stick in one small spot, so I was ready to admit failure. But I scraped the egg out, ate it, then checked my wok. The bit that had stuck came off in one chunk, so I washed with water, and dried on the stove again. That first oil coating was all I needed to get a good patina started. Very little food stuck after that, and only because I didn’t follow the rules with preheating the wok and the oil. My wok is now the workhorse in my kitchen and gets regular use and abuse. I’m so glad I purchased it.
Same exact experience here. I thought for sure it was another seasoning failure for me when the first egg stuck a bit in the middle of the wok, but like you I noticed that when it cooled, that piece just wiped off. Now I'm several eggs in and can easily slide them around just like in the video.
@@dostagirl9551 Thanks for sharing your experiences. I had some bad experiences seasoning cast iron pans in the past, but watching Mandy slide her eggs around right after washing/drying the brand new wok gave me the courage to try again. Let’s just say that I made a bunch of silly mistakes, including accidentally burying a few cat hairs in my cast iron skillet, so I was ready to declare failure again. But nope, I picked that little bit of stuck egg off the pan, rinsed in hot water then dried it on the stove until smoking. It’s so much fun to use my carbon steel wok and the metal spatula to get great seared meat and vegetables every time. It’s a whole new way to cook, and I’m so grateful that Mandy sells a quality product.
Thank you for leaving the “oops” moment in there, and then showing what caused it and how to avoid it - that has sold the wok to me! Love your videos Mandy, you are so much fun to watch and learn from (hug)!
I think that the "oops" moment was done on purpose to teach a lesson. I can be an over-critical a-hole but I see nothing in Mandy's empire of videos, blog recipes and products that I can complain about. This is an amazing lady. She must work very long and hard to perfect everything she does. I'm happy she found her way to the U.S. to have the freedom to grow her brand without interference from Xi. And to show American young people that yes, hard work does pay off.
@@Nae_Ayy What is strange? She obviously was of the opinion that the Communistic model of government was not going to let her blossom as the star she has become. Communism is a cancer upon humanity. I'm sorry you don't realize what you could be with freedom. Are you going to call me Racist as you've been trained? It didn't work with Dr.K and it doesn't work with me.
@@Nae_Ayy Anything about the Chinese is politically charged. They are consciously combining the thought of China as a country with the CCP. They allow no freedom for fear of this not happening. I don't understand how in the 21st century you know so little about the country of China and its politics. Mandy left for a reason.
Anyone who uses cast iron correctly will understand this, as it's the exact same process of seasoning. It does take a little maintenance, and some care being sure to treat it properly as well.
On burner 1 I have Souped Up CSwok. On burner 2 I have Cast Iron. In the event that I need more, I have 2 stainless steel on the side. Even though the maintenance for the CI and CSW is more, less sticks to each. Love my wok and CI. Everytime I use my SS it seems as though they get more and more pitted.
You are the first person I’ve seen that can make a passable french omelet in carbon steel or cast iron! Amazing! I’ve been planning on starting a cooking channel and that was going to be one of my first things to try, but you solved the problem already! Truly I am just amazed at the quality of the knowledge you share, thank you
My Wok showed up 3 weeks ago, took 4 hours to season with grapeseed deep fry oil in my oven, Broccoli and Beef and Vegetable Fried rice to break it in, turned out amazing! The very next morning, bacon, eggs, and toast, not that bacon is hard to cook, but I feel like it went so much quicker in the wok, everything I've tried in the wok has turned out amazing, I FREAKIN LOVE THIS WOK!!!
I love your wok and bought one of the first ones and I’ve had no problems with foods sticking. I followed your tips for seasoning it and maintenance. It’s a joy to cook with!
Just bought your wok recently after trying 2 others. THANK YOU for using 3 sturdy rivets in a triangular pattern to attach the handle. Every other wok I've found only uses two rivets lined vertically. I tried a wok like that and the handle started to loosen after the first use. After a few weeks your wok still feels as sturdy as the day it arrived.
As a retired 4 star chef and culinary instuctor I can unequivocally tell you that it takes a TRUE CHEF to make a real French omlet. You are a TRUE CHEF!!! I give you a 98 in French omlet making. Great Technique!!!
I'm sure you're just mocking her, right? At most her French omelette making technique could be rated 3/20. Part of having good technique is using the right tools. As a "4 star" chef and a culinary instructor, I'm surprised you didn't realise this if you weren't mocking. You cannot achieve a good textbook French omelette using a wok, especially one that is situated at the same height as your chest. French omelettes are all about control. When you make a French omelette as a beginner, you don't turn off the fire, but you take your frying pan away from the heat. You do this because you don't want the time you spend fiddling with the gaz regulator keeps you from continuously stirring and bringing together the omelette (otherwise it becomes a scrambled egg). A wok also has a higher thermal capacity than a small 9-inch/20cm pan. This will result in uneven cooking, watery omelette instead of creamy texture that's consistent all around. But the point of her video isn't about making omelettes. It's about using an unseasoned wok. I love her Taiwanese beef noodles recipe. No hate on her, but you're just being disingenuous.
Mandy I really love how thorough your tutorials are! The production quality of your videos is so smooth. I like how you talk about the science behind cooking with a wok. A very good tutorial
I just love how informative your videos are, i have no idea how they somehow always find the balance between not making assumptions and going in depth to explain things yet never feel like your dragging a point too long or wasting time
My boyfriend told me he wanted a wok for Christmas and within minutes I ordered him yours 😊 We love it, the design and quality are top notch, and it’s great that I got to support you and your business!
I just got your wok for Christmas and i am so in LOVE with it! Also your wonderful recipe instructions and the time and care you take to explain the steps has made me so much more confident and I am very thankful to you for that!
I am really happy with the performance of this wok. I purchased it very recently, and seasoned it as per instructions. So far I have used it twice, and have had perfect non stick results both times. Definitely worth the money!
I just bought your wok, and I'm thrilled to receive such a high-quality wok at such a reasonable price. You'll make more money in the long run by selling it at the current price. I hope you sell 7 billion woks. Thank you for all the wonderful recipes! When I want to make Chinese food, I choose only your channel. Again... THANK YOU!!!
My wifey got me this wok as a Christmas present and I love it! The only thing I'm missing is an extra metal handle because it's very hard to carry it with just one, especially if it gets oily.
This is a great introduction to using a carbon steel wok. I especially like how you incorporate the science behind the chemical reactions in your explanations. You've gained a new subscriber in me! I can't wait to browse the rest of your content. Have a great day!
I bought one of your woks about a year ago, best one I have ever used. I also followed your videos on how to season the wok and ongoing care, and have never had any issues with food sticking, brilliant.
I bought your wok last year, no regrets! Your seasoning instructions are hands down the best I’ve come across. I learned a lot about looking after my wok, and my other carbon steel and cast iron pans too. I don’t leave a lot of comments but I wanted to say thank you for the comprehensive but simple instructions :)
And do you have any dark spot on it or it still look brand new? I just got mine and it's already dark black on some spot. not sure if I should clean it with a scrub or let it be... Tks in advance!
Thank you for the extremely thorough tutorial. Bought my daughter this wok last year(she loves it) and one for myself last week to use on my induction stove but needed to watch your videos first. Appreciate that you used a new one out of the package as that is what I am starting with.
You are my favorite number 1 in my book, honest, so giving, so diligent you’re one of those rare find . Thank you for being you for all of us . Love and care.
I bought this wok a couple weeks ago and love it! I've tried so many different woks, including a cast iron one which I still have but this wok is the one that I reach for every day. It was super easy to get non-stick, the texture on the inside helps in "gripping" the foods that I slide to the side, and I love the color of it as it looks great in my kitchen - I keep it always on the stove since I use it every day.
Wow, what an great video with really helpful, easy to understand information. Very practical and will help me in the future using my carbon steel wok. Thank you again Mandy for all you do!
Got one of these woks for Christmas and i really love it! Also, this video is so well made. Love the concise scientific explanations, and the production value is really good.
I finally bought one of your woks! I've never owned or cooked in a wok before. I LOVE how it cooks! I cooked lightly breaded chicken thighs the first time i used it. Amazing!!!!
I got my Wok in this evening and look so forward to using it. High quality flat bottom Wow and the wood lid and stainless steel spatula was a bonus. Thank you for your hard work.
Hey. Just unboxed my new "souped up" wok. I've followeed your vids for a while now, love you way of explaining your recipes, now I can properly put them into service. You have an engaging way and are a charming person. Thank you. You have made me smile and many times.
I just bought your wok after watching your recipe videos for years. I'm so excited! Thank you for making this video so I can learn how to take good care of my new wok. Here's to lots of delicious Souped Up meals!!
We just got your Wok delivered! Thank you for the walk through 😊 impressed with the quality, and my first egg in it came out excellent. Looking forward to using this daily!
I've been waiting for a video like this from you for ages! Got a carbon steel wok last year and have been doing a lot of research abt wok hei & heat control. Also sweet camera quality & angles :)
Hi Mandy- quick note to thank you for the wok recommendation. I bought one a month ago and I use it all of the time. Just bought another for my son, who wanted one for his home/family. Thanks again - it’s a great product.
Our son and daughter-in-law bought us your wok about 9 months ago. We love it. We've made quite a few of your recipes plus others. We love your tips also. Thank you so much.
Hi Mandy, just wanted to let you know I just received my Souped Up Carbon Steel Wok & once I wash & Season I’m going to binge on your recipes & do a very structured shopping list lol being from Australia need to find the ingredients in my Asian Store….thank you again for producing such a beautiful wok 🥰😘😘
I got this wok for Christmas and I’m in love with it. Our favorite recipe is your sesame chicken. Love your thorough recipes and instructions. Thank you!!!
Love you and your videos. I bought your wok because i wanted the carbon steel. I think I do just fine with it. My biggest challenges seem to be maintaining high heat and not scratching off the seasoning with the metal spatula. I need to keep experimenting and perhaps start using other tools (like bamboo, etc). You are a fantastic teacher. Education is my background so I recognize your skills and appreciate them. Keep these videos coming!
wow, I just posted the same question before I saw this. Same here, that's a big pan and when full of food it would be a safety issue to not have a helper handle. Anyone find a good carbon steel wok with a helper handle, I'll buy it.
You are my best cooking teacher yet! I’m 59 I was in a relationship for 25 plus years with a Japanese/Chinese and ate at the best restaurants in LosAngeles area. But now after watching you my food is just a good. Putting fine dinning a thing of my past. Thank you for your teaching with love for food!!
I just got my wok today. 😃 I remember seeing this video quite some time ago, so I watched it again. I followed the instructions exactly and my egg came out pretty well, considering I overheated the wok. I'm certain the next one will come out even better, since I will be able to see that little wisp of smoke. SO thankful for this video!! Thank you for a great product and excellent instruction!!
Dish soap no longer contains lye in the U.S. so it will not the damage seasoning. That was why it was forbidden on cast iron and woks before. Edit: You reseason any carbon steel pan (like the wok here) and cast iron no matter what. The soap doesn't hurt the seasoning though. Pointed metal utensils and sharp pointed items like metal brushes or steel wool WILL damage seasoning far more than modern dish soap ever will. This is well documented in professional kitchens using carbon steel and cast iron. I want novices still learning to use their pans and experienced cooks to know they can clean it with soap now. :) Always reseason.
I use to wash my wok with dish detergent after cooking. However, I had to always preheat to the smoking point and add oil each time to get non-stick cooking. If I just washed with water, I could cook non-stick at low temperatures. So the dish soap definitely removed the polymerization.
I NEVER wash my wok with soap outside of the initial time. Get a wok brush, and use that with boiling hot water...cleans right up. Dry on the stove...I put a splash of oil and rub it all over while it's heating to dry, gives me a nice, slick surface every time.
I love when you explain the science behind cooking! BTW I have your wok and now I have a reference for scale: you are small! great channel, keep up the eggcellent work!
I got my wok today and I'm amazed it's really great quality I didn't expect it to be that heavy, it'll be the first and last wok I buy unless I need another one. really nice, I'll be making stir fry soon, thank you Mandy awesome show and products...
This is a very informative video. I would like to see more information/how to's when using a wok on an electric stove which I have. I know I will over complicate things but excited to learn this style of cooking. Thanks for a great tutorial.
We've been looking for a replacment fir our high-wall skillet. We just purchased this wok and cooked with it for the first time--out of the box, it was absolutely phenomenal. I love the recipes and now I love the cookware. This channel is truly a gem
I have already bought your wok. I can't believe how much better it cooks than the stainless steel one that I had. So far everything that has been cooked in it has been great! Thank you
This was my to myself gift in christmas, excellent product, working on the season part, I want many many layers, can't wait to use it on your delicious recipes.
Thank you for explaining this in more detail. I got one of your Woks when you very first launched them on pre-order and have been afraid to attempt to season it. I was scared I would do it wrong and mess it up lol. This helps a ton!!
It looks like she's using the Iwatani 35FW. I have the exact same model and it's amazing. It puts out 15,000 btu from just a butane canister. You can find it on Amazon.
I just received my Wok today! Super excited! 😁👏 I love your videos n have been watching them for a while now, to learn something new. Can't wait for your book to come out! I will definitely be buying it. N oh yah ! Thank you for the way you explain things in your videos! I just love them. Thank you for teaching me how to cook great meals at home.
I just got your wok today I did ok with the egg, did great with the chicken and veggies, but the fried rice stuck bad but every thing came out tasty. But need to practice with the frying rice. Its been years since I used a wok. I liked yours because of the flat bottom. Lots better than the round bottom ones!
I just purchased your wok and received it today. I am so excited to use it and will be cooking in it tomorrow. I just enjoy your videos and recipes! Thank you for sharing your products and knowledge!
I am tired of buying non-stick teflon pans. No more. Waste of money. Learning to season cast iron, stainless, and carbon steel has given me much joy over the past year learning to use them. Your vids helped. THank you.
After years of following and watching Mandy’s videos hundreds of times, I finally commit to using a wok. Bought the wok from her store and her customer service was A+!!!
Хобби
For those who are hesitant to try this, please let me allay for fears. I took the wok out of the package, washed it well in soap and water, dried it on the stovetop, then immediately made a fried egg just like Mandy did. It did stick in one small spot, so I was ready to admit failure. But I scraped the egg out, ate it, then checked my wok. The bit that had stuck came off in one chunk, so I washed with water, and dried on the stove again. That first oil coating was all I needed to get a good patina started. Very little food stuck after that, and only because I didn’t follow the rules with preheating the wok and the oil. My wok is now the workhorse in my kitchen and gets regular use and abuse. I’m so glad I purchased it.
Same exact experience here. I thought for sure it was another seasoning failure for me when the first egg stuck a bit in the middle of the wok, but like you I noticed that when it cooled, that piece just wiped off. Now I'm several eggs in and can easily slide them around just like in the video.
@@dostagirl9551 Thanks for sharing your experiences. I had some bad experiences seasoning cast iron pans in the past, but watching Mandy slide her eggs around right after washing/drying the brand new wok gave me the courage to try again. Let’s just say that I made a bunch of silly mistakes, including accidentally burying a few cat hairs in my cast iron skillet, so I was ready to declare failure again. But nope, I picked that little bit of stuck egg off the pan, rinsed in hot water then dried it on the stove until smoking. It’s so much fun to use my carbon steel wok and the metal spatula to get great seared meat and vegetables every time. It’s a whole new way to cook, and I’m so grateful that Mandy sells a quality product.
It looks nice asf and I’m excited to try it
It’s literally a cast iron hahaha she was the one to finally teach me how to correctly use a cast iron
Thank you for leaving the “oops” moment in there, and then showing what caused it and how to avoid it - that has sold the wok to me! Love your videos Mandy, you are so much fun to watch and learn from (hug)!
Glad the video was helpful! Hope you enjoy using the wok.
I think that the "oops" moment was done on purpose to teach a lesson. I can be an over-critical a-hole but I see nothing in Mandy's empire of videos, blog recipes and products that I can complain about. This is an amazing lady. She must work very long and hard to perfect everything she does. I'm happy she found her way to the U.S. to have the freedom to grow her brand without interference from Xi. And to show American young people that yes, hard work does pay off.
@@bayanon7532 What a strangely politically charged comment.
@@Nae_Ayy
What is strange? She obviously was of the opinion that the Communistic model of government was not going to let her blossom as the star she has become. Communism is a cancer upon humanity. I'm sorry you don't realize what you could be with freedom. Are you going to call me Racist as you've been trained? It didn't work with Dr.K and it doesn't work with me.
@@Nae_Ayy
Anything about the Chinese is politically charged. They are consciously combining the thought of China as a country with the CCP. They allow no freedom for fear of this not happening. I don't understand how in the 21st century you know so little about the country of China and its politics. Mandy left for a reason.
Thank you so much for showing that it's stuck a little bit at the end. Too many cooking shows are too "perfect". Appreciate the realism.
Hi Mandy! Just a quick note - I *STILL* love my wok. It's probably been 2 years now, and it's still in great shape. Thanks for making it available.
2 years! I was a preorder, I was one of the first people to buy your wok, and I can’t believe it’s been 2 years!! I love it by the way!
Barry, same here. How time flies. Never regretted my adding Mandi’s wok to my other woks.
Me, too! I have loved mine, and use them all the time! Just used one of them last night!
So glad to know. Mine was just delivered!
In the pre-order club here too and it's been one of the best purchases I have ever made!
How can inorder wok that size im in the phillippies..
Anyone who uses cast iron correctly will understand this, as it's the exact same process of seasoning. It does take a little maintenance, and some care being sure to treat it properly as well.
You are absolutely right. Love my Field skillets. :)
Love all my Lodge and other cast iron skillets, woks, Dutch ovens and cauldrons. All well seasoned (best investment of my time).
Yep, cast iron and a carbon steel wok is all you need :)
On burner 1 I have Souped Up CSwok. On burner 2 I have Cast Iron. In the event that I need more, I have 2 stainless steel on the side. Even though the maintenance for the CI and CSW is more, less sticks to each. Love my wok and CI. Everytime I use my SS it seems as though they get more and more pitted.
@@arewealone9969 so what's the diff between a cast iron and a carbon steel? Which one should one buy? Confusing...conundrum...baffling
You are the first person I’ve seen that can make a passable french omelet in carbon steel or cast iron! Amazing! I’ve been planning on starting a cooking channel and that was going to be one of my first things to try, but you solved the problem already! Truly I am just amazed at the quality of the knowledge you share, thank you
My Wok showed up 3 weeks ago, took 4 hours to season with grapeseed deep fry oil in my oven, Broccoli and Beef and Vegetable Fried rice to break it in, turned out amazing! The very next morning, bacon, eggs, and toast, not that bacon is hard to cook, but I feel like it went so much quicker in the wok, everything I've tried in the wok has turned out amazing, I FREAKIN LOVE THIS WOK!!!
I love your wok and bought one of the first ones and I’ve had no problems with foods sticking. I followed your tips for seasoning it and maintenance. It’s a joy to cook with!
Just bought your wok recently after trying 2 others. THANK YOU for using 3 sturdy rivets in a triangular pattern to attach the handle. Every other wok I've found only uses two rivets lined vertically. I tried a wok like that and the handle started to loosen after the first use. After a few weeks your wok still feels as sturdy as the day it arrived.
As a retired 4 star chef and culinary instuctor I can unequivocally tell you that it takes a TRUE CHEF to make a real French omlet.
You are a TRUE CHEF!!!
I give you a 98 in French omlet making. Great Technique!!!
The Michelin rating only goes to 3 stars. You have been employed by someone who just chose a number of stars to sound impressive.
I'm sure you're just mocking her, right? At most her French omelette making technique could be rated 3/20. Part of having good technique is using the right tools. As a "4 star" chef and a culinary instructor, I'm surprised you didn't realise this if you weren't mocking.
You cannot achieve a good textbook French omelette using a wok, especially one that is situated at the same height as your chest. French omelettes are all about control. When you make a French omelette as a beginner, you don't turn off the fire, but you take your frying pan away from the heat. You do this because you don't want the time you spend fiddling with the gaz regulator keeps you from continuously stirring and bringing together the omelette (otherwise it becomes a scrambled egg). A wok also has a higher thermal capacity than a small 9-inch/20cm pan. This will result in uneven cooking, watery omelette instead of creamy texture that's consistent all around.
But the point of her video isn't about making omelettes. It's about using an unseasoned wok. I love her Taiwanese beef noodles recipe. No hate on her, but you're just being disingenuous.
@@ClaudeSac He/she/it is a cyber chef (with tuberculosis?)... they operate differently. Using keyboards to cook and the mouse to stirr.
Mandy I really love how thorough your tutorials are! The production quality of your videos is so smooth. I like how you talk about the science behind cooking with a wok. A very good tutorial
How can I buy one?
@@jacquelinepereira4512 I got mine on eBay original. But they have a whole set of lid utensils and the wok
Jacqueline...assuming you haven't bought one, amazon sells it
She is so well organised and so very intelligent
I just love how informative your videos are, i have no idea how they somehow always find the balance between not making assumptions and going in depth to explain things yet never feel like your dragging a point too long or wasting time
My boyfriend told me he wanted a wok for Christmas and within minutes I ordered him yours 😊 We love it, the design and quality are top notch, and it’s great that I got to support you and your business!
Christmas is ages away...
@@thewinner7382 this was last Christmas girl
Thanks for supporting her and love our Chinese cuisine
@@AdamS32828 Gay ?
@@PresidentGas1 so gay
By far the best explanation I have seen about how to achieve non-stick with a steel pan. You really know your stuff!
I've had my Souped up Recipes Wok for about a year now. It has become an essential tool in my kitchen. In fact, it does not leave my stovetop.
Helllo Christina how are you doing today? you look so good
I just got your wok for Christmas and i am so in LOVE with it! Also your wonderful recipe instructions and the time and care you take to explain the steps has made me so much more confident and I am very thankful to you for that!
I am really happy with the performance of this wok. I purchased it very recently, and seasoned it as per instructions. So far I have used it twice, and have had perfect non stick results both times. Definitely worth the money!
I’ve bought it and I have been using it with your savory and delicious recipes. I’ve cooked your cabbage wraps, dumplings, etc. ❤
I just bought your wok, and I'm thrilled to receive such a high-quality wok at such a reasonable price. You'll make more money in the long run by selling it at the current price. I hope you sell 7 billion woks.
Thank you for all the wonderful recipes! When I want to make Chinese food, I choose only your channel. Again... THANK YOU!!!
My wifey got me this wok as a Christmas present and I love it! The only thing I'm missing is an extra metal handle because it's very hard to carry it with just one, especially if it gets oily.
as big as it is it's a safety issue to not have a helper handle.
We find that a helper handle makes it too heavy to toss the food but if you don’t rock your wok a lot I think it should be fine with it
This is a great introduction to using a carbon steel wok. I especially like how you incorporate the science behind the chemical reactions in your explanations. You've gained a new subscriber in me! I can't wait to browse the rest of your content. Have a great day!
I bought one of your woks about a year ago, best one I have ever used. I also followed your videos on how to season the wok and ongoing care, and have never had any issues with food sticking, brilliant.
I bought your wok last year, no regrets! Your seasoning instructions are hands down the best I’ve come across. I learned a lot about looking after my wok, and my other carbon steel and cast iron pans too. I don’t leave a lot of comments but I wanted to say thank you for the comprehensive but simple instructions :)
And do you have any dark spot on it or it still look brand new? I just got mine and it's already dark black on some spot. not sure if I should clean it with a scrub or let it be... Tks in advance!
My food sticks. I followed all instructions. I'm so disappointed.
Thank you for the extremely thorough tutorial. Bought my daughter this wok last year(she loves it) and one for myself last week to use on my induction stove but needed to watch your videos first. Appreciate that you used a new one out of the package as that is what I am starting with.
I have this wok from December, and I can tell you it is the best pan I have ever owned. Thank you!
You are my favorite number 1 in my book, honest, so giving, so diligent you’re one of those rare find . Thank you for being you for all of us . Love and care.
I bought this wok a couple weeks ago and love it! I've tried so many different woks, including a cast iron one which I still have but this wok is the one that I reach for every day. It was super easy to get non-stick, the texture on the inside helps in "gripping" the foods that I slide to the side, and I love the color of it as it looks great in my kitchen - I keep it always on the stove since I use it every day.
Mandy, you nailed it! Great explanation using knowledge of chemistry and physics to cooking using wok.
Thanks for the posting. I can now point folks who ask me wok questions to here. I have had this wok for about a year and a half now. Good stuff.
The quality of the video is (as usual) astonishing ! So clear and interesting ! Can't wait for the rest of the serie !
Just ordered one last night, it got here today! The build quality seems really good: this is a heavy wok. I will be trying this out frequently.
Wow, what an great video with really helpful, easy to understand information. Very practical and will help me in the future using my carbon steel wok. Thank you again Mandy for all you do!
Got one of these woks for Christmas and i really love it! Also, this video is so well made. Love the concise scientific explanations, and the production value is really good.
I finally bought one of your woks! I've never owned or cooked in a wok before. I LOVE how it cooks! I cooked lightly breaded chicken thighs the first time i used it. Amazing!!!!
I got my Wok in this evening and look so forward to using it. High quality flat bottom Wow and the wood lid and stainless steel spatula was a bonus. Thank you for your hard work.
You explained very beautifully
Hey. Just unboxed my new "souped up" wok. I've followeed your vids for a while now, love you way of explaining your recipes, now I can properly put them into service. You have an engaging way and are a charming person. Thank you. You have made me smile and many times.
Love your wok, I never cooked using a wok. I absolutely love it! Reignited my love for cooking!
Your wok was just delivered to my door! So glad to try your recipes with the informative guidance you have provided.
Thank you for the purchase. Hope you enjoy using it.
You are a great teacher! Please keep these videos going! Thank you.
I LOVE MY WOK!! This instructional video helped me move on to the NEXT LEVEL!!! I can't wait for YOUR cookbook!!! 😃
I just received this wok in the mail today can’t wait to give it a whirl… I love your videos, cooking recipes & tutorials. Thank you 😊
I just bought your wok after watching your recipe videos for years. I'm so excited! Thank you for making this video so I can learn how to take good care of my new wok. Here's to lots of delicious Souped Up meals!!
Helllo Anny how are you doing today? you look so good
Great demonstrations!
Received mine today!!!!😍 I'm so excited to try it out! Thank you so much for all the work and dedication you put into your channel and this wok!😁
Thank you for the purchase, I hope you enjoy using it.
Bought this wok last year...one of the best additions to my kitchen repertoire I've made in the last 5 years...100% recommended!!
Glad you enjoy it!
Thank You for making such high quality items affordable for us! I read your knife reviews and I’m ordering a set now!
Great demonstration...thank you for sharing.
Just bought this! Excited to use this
Its a great wok you won't regret it
We just got your Wok delivered! Thank you for the walk through 😊 impressed with the quality, and my first egg in it came out excellent. Looking forward to using this daily!
Oh my god. Finally someone explained this in a clear and understandable way. Thank you so much!!
Yes I bought one I love the way it's built and designed it seems to be very quality it's the right size and shape to do some of the recipes I do., :)
I've been waiting for a video like this from you for ages! Got a carbon steel wok last year and have been doing a lot of research abt wok hei & heat control.
Also sweet camera quality & angles :)
Hi Mandy- quick note to thank you for the wok recommendation. I bought one a month ago and I use it all of the time. Just bought another for my son, who wanted one for his home/family. Thanks again - it’s a great product.
Our son and daughter-in-law bought us your wok about 9 months ago. We love it. We've made quite a few of your recipes plus others. We love your tips also. Thank you so much.
Excellent video. Just what I was looking for. Learned a lot. Thanks!
Wonderful, expert explanation. Truly professional. Thank you!
Love your wok and your videos. I seasoned it following your instructions and it's gradually getting to top condition. Thank you!
Hi Mandy, just wanted to let you know I just received my Souped Up Carbon Steel Wok & once I wash & Season I’m going to binge on your recipes & do a very structured shopping list lol being from Australia need to find the ingredients in my Asian Store….thank you again for producing such a beautiful wok 🥰😘😘
I've had this wok since it came out and it's the best I've ever owned! It gets a lot of use too!
Me too! I love this wok!
Me three!😃
Me four!
Can this wok can use for steaming?
Can this wok can use for steaming?
I got this wok for Christmas and I’m in love with it. Our favorite recipe is your sesame chicken. Love your thorough recipes and instructions. Thank you!!!
My wok was at my doorstep today!!! Love it! Please continue what you do!
Love you and your videos. I bought your wok because i wanted the carbon steel. I think I do just fine with it. My biggest challenges seem to be maintaining high heat and not scratching off the seasoning with the metal spatula. I need to keep experimenting and perhaps start using other tools (like bamboo, etc). You are a fantastic teacher. Education is my background so I recognize your skills and appreciate them. Keep these videos coming!
Mandy, you are so awesome! This is a great tutorial and I'm looking forward to doing these and other recipes. Thank you!
Hi: Would you consider adding a helper handle on your wok for seniors with arthritis? I love the look of it.
Or those with neuropathy/muscular atrophy.
wow, I just posted the same question before I saw this. Same here, that's a big pan and when full of food it would be a safety issue to not have a helper handle. Anyone find a good carbon steel wok with a helper handle, I'll buy it.
You are my best cooking teacher yet! I’m 59 I was in a relationship for 25 plus years with a Japanese/Chinese and ate at the best restaurants in LosAngeles area. But now after watching you my food is just a good. Putting fine dinning a thing of my past. Thank you for your teaching with love for food!!
This video is amazingly detailed. Thank you for taking the time to share it with us.
Gonna buy a wok right now !
You're writing a cookbook!!! 🎉🎉🎉 I can't wait!
P.S. Your English has become so good over the years. You speak almost like a native speaker.
Cooked one of her recipes tonight on my new wok; wonderful results.
I just got my wok today. 😃 I remember seeing this video quite some time ago, so I watched it again. I followed the instructions exactly and my egg came out pretty well, considering I overheated the wok. I'm certain the next one will come out even better, since I will be able to see that little wisp of smoke. SO thankful for this video!! Thank you for a great product and excellent instruction!!
Dish soap no longer contains lye in the U.S. so it will not the damage seasoning. That was why it was forbidden on cast iron and woks before.
Edit: You reseason any carbon steel pan (like the wok here) and cast iron no matter what. The soap doesn't hurt the seasoning though. Pointed metal utensils and sharp pointed items like metal brushes or steel wool WILL damage seasoning far more than modern dish soap ever will. This is well documented in professional kitchens using carbon steel and cast iron. I want novices still learning to use their pans and experienced cooks to know they can clean it with soap now. :) Always reseason.
I didn't know about the lye! I also agree with the metal-on-metal from experience and is good to hear some confirmation.
I was going to comment. Thank you
I use to wash my wok with dish detergent after cooking. However, I had to always preheat to the smoking point and add oil each time to get non-stick cooking. If I just washed with water, I could cook non-stick at low temperatures. So the dish soap definitely removed the polymerization.
I NEVER wash my wok with soap outside of the initial time. Get a wok brush, and use that with boiling hot water...cleans right up. Dry on the stove...I put a splash of oil and rub it all over while it's heating to dry, gives me a nice, slick surface every time.
Mandy, I appreciate this tutorial! The scientific reasons “why” are a great addition. 💜
I love when you explain the science behind cooking! BTW I have your wok and now I have a reference for scale: you are small! great channel, keep up the eggcellent work!
I got my wok today and I'm amazed it's really great quality I didn't expect it to be that heavy, it'll be the first and last wok I buy unless I need another one. really nice, I'll be making stir fry soon, thank you Mandy awesome show and products...
This is perfect timing I literally ordered your wok today. I can’t wait for it to arrive. 😍
This is a very informative video. I would like to see more information/how to's when using a wok on an electric stove which I have. I know I will over complicate things but excited to learn this style of cooking. Thanks for a great tutorial.
I would actually like to know the same because I’m also using the same kinda stove
You can get woks that work on electric. Cheers!
We've been looking for a replacment fir our high-wall skillet. We just purchased this wok and cooked with it for the first time--out of the box, it was absolutely phenomenal. I love the recipes and now I love the cookware. This channel is truly a gem
Helllo Michael how are you doing today? you look so good
I love this wok! Thank you so much for making it.
Helllo Annette how are you doing today? you look so good
I have already bought your wok. I can't believe how much better it cooks than the stainless steel one that I had. So far everything that has been cooked in it has been great! Thank you
"You can just flip it." -- My egg would be on the stove or the floor.
😮
I'm ADDICTED! Been cooking everything in this thing!
This was my to myself gift in christmas, excellent product, working on the season part, I want many many layers, can't wait to use it on your delicious recipes.
Came for the cooking, stayed for the science!
😂😂😂
What do you call a Chinese food picnic?
*A Wok in the park!*
Looking forward to your new cookbook!
What does a Chinese chef say to his workers slacking off?
“Get back to wok!”
@@nonelost1 nice😁
The Chinese Johnny Cash impersonator:
I wok the line.
😂 lol
Thank you for explaining this in more detail. I got one of your Woks when you very first launched them on pre-order and have been afraid to attempt to season it. I was scared I would do it wrong and mess it up lol. This helps a ton!!
Helllo Queenof how are you doing today? you look so good
I own two of these, they are the best woks I've ever used. I've cooked with them on gas and induction ranges, each works great.
It's been two years??? My wok is still fabulous! 💗💗💗💗💗
Helllo Rose how are you doing today? you look so good
Hi Mandy ... This is going to be a great series! Can you please recommend a gas burner like the one you are you using?
It looks like she's using the Iwatani 35FW. I have the exact same model and it's amazing. It puts out 15,000 btu from just a butane canister. You can find it on Amazon.
@@susangarland6869 Thank you so much!!!
I just received my Wok today! Super excited! 😁👏 I love your videos n have been watching them for a while now, to learn something new. Can't wait for your book to come out! I will definitely be buying it. N oh yah ! Thank you for the way you explain things in your videos! I just love them. Thank you for teaching me how to cook great meals at home.
Thank you for the purchase, hope you enjoy using it.
I love her videos. She even explains the science behind her methods which is helpful to understand what we may be doing wrong.
You just flip it! Then i pick it up off the floor 🤣. Seriously though. This was a fantastic tutorial, i hope you do a series. 😊
Thank you for this series of videos. I love this wok but I'm still having problems with meat sticking to bottom.
please do more videos on this wok! i love my new wok but i'm still not so great at using it.
I just got your wok today I did ok with the egg, did great with the chicken and veggies, but the fried rice stuck bad but every thing came out tasty. But need to practice with the frying rice. Its been years since I used a wok. I liked yours because of the flat bottom. Lots better than the round bottom ones!
I just purchased your wok and received it today. I am so excited to use it and will be cooking in it tomorrow. I just enjoy your videos and recipes! Thank you for sharing your products and knowledge!
I am tired of buying non-stick teflon pans. No more. Waste of money. Learning to season cast iron, stainless, and carbon steel has given me much joy over the past year learning to use them. Your vids helped. THank you.
After years of following and watching Mandy’s videos hundreds of times, I finally commit to using a wok. Bought the wok from her store and her customer service was A+!!!
I followed her instructions to a T and used her wok for the first time to make fried rice, and it DID NOT STICK!!!! Amazing 🎉
Haha! Mine just arrived, and Im so excited!!!