I appreciate your explicit honesty when reviewing items not sponsored/supplied by the manufacturer. It makes your reviews more believable (and reliable) than others I’ve watched on RUclips. Congrats.
The good news is ... the iron wok passed all 21 Chinese food cooking tests ... the bad news is ... we NEVER want to eat Chinese food again for a LONG time! Yay for butter! OMG ... where do you put all of these cooking utensils! Great video, excellent review as always!
I have never had a use for a wok because I don't care for stir fry. That said I still watched this video all the way through. I have really come to appreciate the way you present your reviews. Keep up the good work.
You can cook a lot more than just stir fry in a wok. Basically everything you'd cook in a skillet can also be cooked in a wok, for a lot less mess. I think food is easier to stir, and easier to turn, in a wok.
I’ve had my 12 inch lodge wok for nearly a year now, and couldn’t enjoy cooking with it more than I do. It heats up , and cooks great. Easy clean up. Looks great setting on the stove top too.
Nice. Now I have to go buy a Lodge wok. I'm personally really starting to like Lodge. I picked up a Lodge griddle a few weeks ago and after 2 seasonings with grapeseed oil, I was sliding eggs in it. No sanding either like some say to do. So now my Lodge collection is 1 skillet, 1 griddle and 1 carbon steel pan. Soon to be a wok I guess too.
Scott, thank you so very much for yet another excellent video!!! You are THE standard, on pots pans and skillets when it comes to cast iron and carbon steel!! Instead of uncle Scott, it should be Oracle Scott. I have learned so much, and just as important, I have learned the correct theory and technique from seasoning, cooking, and maintenance. Please know that you are very appreciated, by those of us in need. Also please don’t ever stop.
Bravo uncle Scott! Didn't expect you to have such talent in Chinese cuisine cooking 👍 recently I also bought one of this type of cast iron wok to fit my electric stove, and I feel more confident about it after watching your video. btw usually the stir-fry leftover oil could be used for multiple times as long as you didn't cook fish, shrimps or mutton etc. in it, you just need to filter the oil or maybe fry corn starch in it so that the oil can be clear again
Nice video! To season my Lodge wok, I heat it up a bit on stove and apply flaxseed oil, then in the oven at 350 for an hour. Let it cool in oven. Flaxseed oil I find the best for cast iron.
Awesome entertaining review! I just purchased this same Wok and now my brain is spinning with all kinds of ideas for fancy healthy meals. The thing is built like a tank. Liked and Subscribed!
Thank you as well! I really do like these Lodge woks... they almost deserve their own category.
2 года назад+2
I just got the 9" Lodge cast iron wok and I'm loving cooking in it so far. Not as big & heavy as the 14", but still a nice pan. I even bought the cast iron lid for it. 🙂
I use a classic thin carbon steel wok all the time. After watching you use two at once, I think I’ll buy one of these to fry in. Orange chicken in the house!
Nothing beats a 240v induction commercial grade. Throw a pressure cooker on top of that and your time for cooking plus energy usage will drop spectacularly. Plus the simplicity is mind-blowing and a great way to get people eating straight away thus allowing for the time to "cook serious." Just my two cents for those who love eating to not distract from those who love to cook.
Hey Scott. I have the same wok, have had it for years. I love it because it retains so much heat. But don't complain about your muscles. I saw the thumbnail of your video and thought I would watch to see what your impression was, but then when I first saw you unbox it I thought "Oh this is a different wok than I have, look at the way he waves it around like it's nothing, can't be the same." Turns out it is the exact same as mine, so now I am the one that feels like the weakling. :-( I just discovered your channel, you sir are a pro. I am a retired cook myself, and while I don't miss the industry, I am still fascinated by cooking. Keep up your amazing work. I am also glad you take the criticisms with a pillar of salt. Cheers to you.
I use my Lodge cast iron wok to sear pot roast prior to cooking in the crockpot. Get the wok super hot, add some avocado oil, and roll the roast around using heavy quality tongs. The shape makes it easy to sear the nooks and crannies of the roast and they turn out beautiful, every time. Oh, and the bio diesel... LMAO
Have never used a wok, carbon steel or cast iron, primarily because of perceived awkwardness cooking on a "normal" electric stove - ring stand use and efficient/effective heating. Have started following your videos since buying a set (3) of Matfer carbon steel skillets - needed the (in oven) seasoning advice. LOVED this critique of the Lodge Cast Iron wok. My sister got Mom's Lodge 12" skillet. Because of your video, I will probably pick up a Lodge wok. Thanks!
You mention that when cooking on the flat top small ring the temperature drops fairly dramatically from the bottom to the top. I wonder if that could be countered by turning on the large ring. The heat would rise and be applied to the wok. What do you think? Excellent video.
Thanks for such a detailed review of this wok! Your videos came on my Google Spy/Home thing after I watched some seasoning videos from Cook Culture, and were too interesting to stop watching ;) I have their smaller wok and have used it occasionally to make some smaller stir fries, but you have sold me on the utility of this big one. I kind of inherited one from a roomate that moved out and left it, but it's in dire need of some rust removal and reseasoning (it has not been used in a couple of years, and he didn't really season it or oil it well for storage). I only really cooked in the big wok once, and I think I just didn't know how to use it properly and had the heat too low. It is probably more fool-proof on gas. On that note, I really appreciate that you test on electric as well as gas and induction. A lot of youtubers have expensive induction ranges or are a part of the minority who have gas stoves, so sometimes things do not transfer so well.
You are absolutely thorougher on details and explanation about products which has helped a lot and greatly appreciated. And awesomely funny too. Keep up the good work all the best. Thanks
I have one buried in my garage since I moved here 14 yrs ago and have never used it. I think it has some type of coating that has to be burned off?? Like some wax, perhaps. Can't get to it right now but bought it about 15 yrs ago. Yes, it is a Lodge cast iron wok, very heavy, and looks just like the one you have. PROBLEM: I have a coiled electric stovetop and how does that vary with the stoves that you demonstrate on for this product?? Thank you Scott for your review, very helpful, Melaney from SoCal PS: gotta clean out my little garage!!
DIG THAT THING OUT AND START COOKING! :) If it's been stored for 15 years, I think I'd give it a good scrub with dish soap and hot water, dry it, and preseason the whole thing in your oven. I don't think there is anything shipped on a Lodge that needs to be burned off... probably just has some old seasoning or oil that might have gotten a little gunky. It should work on a coil stove. You might need to let it preheat a little longer or you could also preheat the whole thing in your oven, then put it on the burner and that should help.
@@UncleScottsKitchen Thank a lot Scott for the response!! I am going to have to clean out that 1-car garage so I can get to the storage cabinets where it is. I'm excited to try it now!!!! Melaney from SoCal
I love that Kirkland veggie mix. It’s better than fresh veggies because they’re all ripened in season. And I parboil them as well. My burner isn’t powerful enough to stir fry frozen veggies I’ve always used traditional round bottom woks but I do like that hybrid design. Great video
Thanks, Lime! I think quality cast iron can get pretty darn hot with no problem. I think over 1,000 F you start getting actual molecular changes, but 500 - 6000 searing steaks should be fine. I know some of the cheaper Asian cast iron are supposedly only good up to 400 F, but I don't know if that's due to just be cautious or some metal safety rule.
@@UncleScottsKitchen Heck, I've run my Lodge skillet through the 3-hour self-clean on my gas oven range, re-seasoned it with shortening, and it comes out good as new. I don't know how hot the self-clean is, but I think it's around 1,000 degrees. Did not harm the skillet at all.
Great review, as usual. Coming from a guy who likes his broccoli (and all other vegetables) a little crunchy in Chinese dishes. My absolute favorite dish is szechuan stir fry vegetables with hot peppers, fried chicken and rice.
i just purchased the Lodge cast iron 14 inch wok last week.....its not quite non stick yet, but with a few more uses I think it will be....but it cooked amazingly well.....I have an electric stove....and I like the idea of a flat base for good contact, but the completely round interior....I checked out a Staub ceramic coated wok, but $400 for a cast iron wok only an inch bigger than the Lodge seemed crazy.... I finally got the proper stainless steel spatula and ladle for it, and look forward to making my favourite stir fry.....prawns with onion and green pepper in black bean sauce. Thanks for your great review....
Goody for you!! This may be the most entertaining vid you've done yet -- and useful too. I never thought about cooking Chinese food, but it doesn't look too bad. And even the Chinese restaurants are getting expensive now! Thanks.
The main issue with woks is that you need a special stove to properly use them. You really need to be able to get the fire up and around the sides a bit for best results.
Great channel and content Scott. Cast iron woks (and to an extent that disappointing de buyer wok) are novelties really. No self respecting Asian cook would ever use anything other than carbon steel. When it comes to woks, a whole continent can’t be wrong. Would love to see u review a traditional CS wok for comparisons sake. No doubt CI cooks well but you’ll be welcomingly surprised with its ease of use too.
I will definitely get around to another carbon steel! Someone told me they used cast iron for a thousand years (or however long) before carbon steel became popular.
I don't even like cast iron made after the 60s but when I read your thumbnail I had to click on the video! Lol good one. The vintage cast iron is made from finer silica resulting in a slick pan, you can still buy these smooth skillets for $150ish + but we don't own one. I restore older cast iron from the 1800s to mid 1900s. Smooth cast iron holds seasoning just fine. It's a lie to justify using cheap, heavy, material. A new Lodge #8 skillet is $20 at Walmart so they have to produce them as cheap as possible.
@uncle scott's kitchen - you should review the Ozark Trail line of cast iron - it's a Walmart brand, MIC, and the castings are pretty rough, but it's basically $1/inch (eg. a 15" skillet is ~$15) I bought one for making pizza in (as the lodge CI baking pans are much more expensive) I did a little cleanup/sanding to smooth it out and washed and seasoned it.
thast is silly heavy cast iron vs carbon light steel is 2 diff types of cooking technique. carbon steel is needed for true asian cooking. heavy cast is great for unstable heat sources
Can I use instant rice instead of making it like you did on the video?..I'm not a cook so anything to make foods simple..and does the soy sauce give it the flavor? I never have added soy sauce to my Chinese food as in take out.
I have the same wok, but even with the gas burner on high, the temps drop drastically. I preheat wok like 15+ minutes. Maybe my burner output is just too weak.
One thing you can try is to preheat it in the oven first. If you stick it in the oven right before you start your food prep, you could kind of give it a jump start.
Uncle Scott: I recently started incorporating lard and beef tallow to my repertoire of cooking fats. Do you have any advice on their use in my carbon steel pans regarding seasoning? Thanks.
Great video as usual Scott. Had a question, I do a lot of Indian cooking. Do you think I can make a chicken curry that involves a lot of simmering for the gravy to thicken? Also, the recipe calls for 1 to 2 diced tomatoes that go into the gravy.
I'll stick with my deBuyer Mineral B skillet, which I'd take a bullet for! This Lodge seems to work well, but it'll be too heavy for me. Thanks for the review! BTW, I heartily agree about broccoli; that stuff needs to be *cooked*!
Mr. Uncle Scott, Is there anything one could do to fix a crack in the handle such as this? It doesn't interfere with the cooking surface, but I don't think I've heard of repairing cast iron in any way.
I'm not speaking for Uncle Scott here, but he did mention early in the review (and I have heard it elsewhere) that the rough surface of Lodge cast iron is actually beneficial in wok stir-frying because as you cook you push the food up the sides of the pan and it will stay put better until you combine everything. I have a carbon steel wok, I never considered a cast iron wok, but I think Uncle Scott has changed my mind!
You put some good time into that one Scott, well done Sir. Particularly liked the attack of the killer broccoli and the salt water/chicken stock. 😂 I’m with you on the firm broccoli… my stomach flips just thinking about it. That burner range looks beast. I wanna see where all these pans live. You must have quite a selection now. Looking forward to the next one. 👏👏👏
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Well aren't you, sunshine on a dull day. Absolutely hilarious.
My wife fears comments like these as they "only encourage me." Thank you!
Love how in depth you make your videos! I know it must be so much work but the amount of information you fit into 1 product review is AMAZING
Thank you, Luis!
“Wink wink, nod nod”. Love it. Bring back that Yachtmaster. Take care.
I have to find it! I think I hid it somewhere before we left for a camping trip and now I can't find it.
@@UncleScottsKitchen Uh oh. I hope you’re kidding, but if not , gives you an excuse to select another. Take care. Love the vids and humor.
I appreciate your explicit honesty when reviewing items not sponsored/supplied by the manufacturer. It makes your reviews more believable (and reliable) than others I’ve watched on RUclips. Congrats.
Man Scott, talk about covering all angles!!!! Great job, not to mention, getting your wife to help! Very much appreciated!
130th likes with no dislike, quality food and video from Uncle Scott!
Thanks! By the end there will be 399 likes and 1 dislike... I always wonder what that one person didn't like!
It's from the VADB organization (Vegans Against the Discrimination of Broccoli).
Love the funny self congratulatory applause track. Haha! Also, your wife sounds hilarious! Very entertaining and informative video.
Hey Scott, we are related! Your wife has to be my wife's sister. Really, this is one of the best videos on RUclips. Thank you...........
Thanks two! If your wife burned some popcorn this week in a copper pan, they indeed might be related!
The dad jokes in this video are on another universal level unknown to this planet 😂
Normally this comment would bring a tear to my eye, but my wife made dinner and I'm already all cried out.
The good news is ... the iron wok passed all 21 Chinese food cooking tests ... the bad news is ... we NEVER want to eat Chinese food again for a LONG time! Yay for butter! OMG ... where do you put all of these cooking utensils! Great video, excellent review as always!
Most awesome demonstration. I just bought 1 at a Thrift store and got a senior discount too. Going to cook up a storm tonight. Thanks again!
I have never had a use for a wok because I don't care for stir fry. That said I still watched this video all the way through. I have really come to appreciate the way you present your reviews. Keep up the good work.
You can cook a lot more than just stir fry in a wok. Basically everything you'd cook in a skillet can also be cooked in a wok, for a lot less mess. I think food is easier to stir, and easier to turn, in a wok.
I have Lodge's little 9" wok. Great for cooking sides or a meal for yourself.
I’ve had my 12 inch lodge wok for nearly a year now, and couldn’t enjoy cooking with it more than I do. It heats up , and cooks great. Easy clean up. Looks great setting on the stove top too.
Awesome! Lodge cookware is great... I spent about 20 minutes looking at Lodge Sportsmen's Grill today and trying to decide on it.
Nice.
Now I have to go buy a Lodge wok.
I'm personally really starting to like Lodge. I picked up a Lodge griddle a few weeks ago and after 2 seasonings with grapeseed oil, I was sliding eggs in it. No sanding either like some say to do.
So now my Lodge collection is 1 skillet, 1 griddle and 1 carbon steel pan. Soon to be a wok I guess too.
Yet another Excellent very thorough review, thank you Scott. May the 4th be with you
Scott, thank you so very much for yet another excellent video!!! You are THE standard, on pots pans and skillets when it comes to cast iron and carbon steel!! Instead of uncle Scott, it should be Oracle Scott. I have learned so much, and just as important, I have learned the correct theory and technique from seasoning, cooking, and maintenance. Please know that you are very appreciated, by those of us in need. Also please don’t ever stop.
Very detailed review but how are you cooking Asian dishes with no garlic and ginger?
Very instructive demonstration. Thank you Scott.
Thanks, Barry!
You put a lot of time into these reviews, top quality stuff!!!! Thank you for your videos!
Thank you!
Bravo uncle Scott! Didn't expect you to have such talent in Chinese cuisine cooking 👍 recently I also bought one of this type of cast iron wok to fit my electric stove, and I feel more confident about it after watching your video.
btw usually the stir-fry leftover oil could be used for multiple times as long as you didn't cook fish, shrimps or mutton etc. in it, you just need to filter the oil or maybe fry corn starch in it so that the oil can be clear again
Nice video! To season my Lodge wok, I heat it up a bit on stove and apply flaxseed oil, then in the oven at 350 for an hour. Let it cool in oven. Flaxseed oil I find the best for cast iron.
Awesome entertaining review! I just purchased this same Wok and now my brain is spinning with all kinds of ideas for fancy healthy meals. The thing is built like a tank. Liked and Subscribed!
Awesome! Thanks JD! Many great meals await with that wok...indeed built like a tank
Heat retention on Lodge woks looks darn good. Thank you for a thorough review!
Thank you as well! I really do like these Lodge woks... they almost deserve their own category.
I just got the 9" Lodge cast iron wok and I'm loving cooking in it so far. Not as big & heavy as the 14", but still a nice pan. I even bought the cast iron lid for it. 🙂
absolutely love the claps throughout the video haha, thanks for the review!
I use a classic thin carbon steel wok all the time. After watching you use two at once, I think I’ll buy one of these to fry in. Orange chicken in the house!
Nothing beats a 240v induction commercial grade. Throw a pressure cooker on top of that and your time for cooking plus energy usage will drop spectacularly. Plus the simplicity is mind-blowing and a great way to get people eating straight away thus allowing for the time to "cook serious."
Just my two cents for those who love eating to not distract from those who love to cook.
Hey Scott. I have the same wok, have had it for years. I love it because it retains so much heat. But don't complain about your muscles. I saw the thumbnail of your video and thought I would watch to see what your impression was, but then when I first saw you unbox it I thought "Oh this is a different wok than I have, look at the way he waves it around like it's nothing, can't be the same." Turns out it is the exact same as mine, so now I am the one that feels like the weakling. :-( I just discovered your channel, you sir are a pro. I am a retired cook myself, and while I don't miss the industry, I am still fascinated by cooking. Keep up your amazing work. I am also glad you take the criticisms with a pillar of salt. Cheers to you.
I am buying a lodge wok tomorrow. This helped me out a lot. Thank you uncle Scott.
Great unbiased review! Thanks Scott!
I use my Lodge cast iron wok to sear pot roast prior to cooking in the crockpot. Get the wok super hot, add some avocado oil, and roll the roast around using heavy quality tongs. The shape makes it easy to sear the nooks and crannies of the roast and they turn out beautiful, every time. Oh, and the bio diesel... LMAO
Have never used a wok, carbon steel or cast iron, primarily because of perceived awkwardness cooking on a "normal" electric stove - ring stand use and efficient/effective heating. Have started following your videos since buying a set (3) of Matfer carbon steel skillets - needed the (in oven) seasoning advice. LOVED this critique of the Lodge Cast Iron wok. My sister got Mom's Lodge 12" skillet. Because of your video, I will probably pick up a Lodge wok. Thanks!
You mention that when cooking on the flat top small ring the temperature drops fairly dramatically from the bottom to the top. I wonder if that could be countered by turning on the large ring. The heat would rise and be applied to the wok. What do you think?
Excellent video.
A great review. Obviously a lot of work went into it. It all looked delicious. I'd say a real chef. Congrats.
Thanks for such a detailed review of this wok! Your videos came on my Google Spy/Home thing after I watched some seasoning videos from Cook Culture, and were too interesting to stop watching ;)
I have their smaller wok and have used it occasionally to make some smaller stir fries, but you have sold me on the utility of this big one. I kind of inherited one from a roomate that moved out and left it, but it's in dire need of some rust removal and reseasoning (it has not been used in a couple of years, and he didn't really season it or oil it well for storage).
I only really cooked in the big wok once, and I think I just didn't know how to use it properly and had the heat too low. It is probably more fool-proof on gas. On that note, I really appreciate that you test on electric as well as gas and induction. A lot of youtubers have expensive induction ranges or are a part of the minority who have gas stoves, so sometimes things do not transfer so well.
I have a 9-inch version of the Lodge wok. Works equally as well.
I haven't tried that one, but it looks pretty sweet. How much can you cook in it? Is it just for one serving?
I've watched this multiple times, just now I've noticed "meanwhile, nel frattempo"... 😂
You should really love Italy...
You are absolutely thorougher on details and explanation about products which has helped a lot and greatly appreciated. And awesomely funny too. Keep up the good work all the best. Thanks
I have one buried in my garage since I moved here 14 yrs ago and have never used it. I think it has some type of coating that has to be burned off?? Like some wax, perhaps. Can't get to it right now but bought it about 15 yrs ago. Yes, it is a Lodge cast iron wok, very heavy, and looks just like the one you have. PROBLEM: I have a coiled electric stovetop and how does that vary with the stoves that you demonstrate on for this product?? Thank you Scott for your review, very helpful, Melaney from SoCal PS: gotta clean out my little garage!!
DIG THAT THING OUT AND START COOKING! :) If it's been stored for 15 years, I think I'd give it a good scrub with dish soap and hot water, dry it, and preseason the whole thing in your oven. I don't think there is anything shipped on a Lodge that needs to be burned off... probably just has some old seasoning or oil that might have gotten a little gunky. It should work on a coil stove. You might need to let it preheat a little longer or you could also preheat the whole thing in your oven, then put it on the burner and that should help.
@@UncleScottsKitchen Thank a lot Scott for the response!! I am going to have to clean out that 1-car garage so I can get to the storage cabinets where it is. I'm excited to try it now!!!! Melaney from SoCal
I love that Kirkland veggie mix. It’s better than fresh veggies because they’re all ripened in season. And I parboil them as well. My burner isn’t powerful enough to stir fry frozen veggies
I’ve always used traditional round bottom woks but I do like that hybrid design. Great video
I appreciate that you included an induction burner as that was something I was interested in doing. Thank you.
This wok is an induction cooktop's best friend.
Thanks! I got a lot of good tips on how to use a cast iron wok. In the past I was cooking in a cast iron wok at a max of 300 F.
Thanks, Lime! I think quality cast iron can get pretty darn hot with no problem. I think over 1,000 F you start getting actual molecular changes, but 500 - 6000 searing steaks should be fine. I know some of the cheaper Asian cast iron are supposedly only good up to 400 F, but I don't know if that's due to just be cautious or some metal safety rule.
@@UncleScottsKitchen Heck, I've run my Lodge skillet through the 3-hour self-clean on my gas oven range, re-seasoned it with shortening, and it comes out good as new. I don't know how hot the self-clean is, but I think it's around 1,000 degrees. Did not harm the skillet at all.
Great review, as usual. Coming from a guy who likes his broccoli (and all other vegetables) a little crunchy in Chinese dishes. My absolute favorite dish is szechuan stir fry vegetables with hot peppers, fried chicken and rice.
My body almost starts shaking even when I read about crunchy veggies!
Great video. Just purchased my own Lodge 14". I'm excited to try some of the dishes you prepared. Thank you so much for your time with this!
this channel is pretty darn entertaining! so many gems are dropped and ideas shared. I cant cook and am really inspired.
i just purchased the Lodge cast iron 14 inch wok last week.....its not quite non stick yet, but with a few more uses I think it will be....but it cooked amazingly well.....I have an electric stove....and I like the idea of a flat base for good contact, but the completely round interior....I checked out a Staub ceramic coated wok, but $400 for a cast iron wok only an inch bigger than the Lodge seemed crazy.... I finally got the proper stainless steel spatula and ladle for it, and look forward to making my favourite stir fry.....prawns with onion and green pepper in black bean sauce. Thanks for your great review....
best of best of best video, thank you very munch indeed!
Great video, I love the humor, keep up the good work.
Great job as usual.
Thanks, Max!
Thorough and enjoyable as always!
I like to use a wok for making popcorn. Makes excellent popcorn.
Nice review, thank you.
Thanks, Thor!
Yeah, looking good. I was actually wondering about that wok. Thank you for the review!
Goody for you!! This may be the most entertaining vid you've done yet -- and useful too. I never thought about cooking Chinese food, but it doesn't look too bad. And even the Chinese restaurants are getting expensive now! Thanks.
The main issue with woks is that you need a special stove to properly use them. You really need to be able to get the fire up and around the sides a bit for best results.
Thank you soooo much for the beautiful video 👍👍💐
What a wonderfull kitchen and video 👏
Fantastic review! Stay safe and healthy :)
Great channel and content Scott. Cast iron woks (and to an extent that disappointing de buyer wok) are novelties really. No self respecting Asian cook would ever use anything other than carbon steel. When it comes to woks, a whole continent can’t be wrong. Would love to see u review a traditional CS wok for comparisons sake. No doubt CI cooks well but you’ll be welcomingly surprised with its ease of use too.
I will definitely get around to another carbon steel! Someone told me they used cast iron for a thousand years (or however long) before carbon steel became popular.
They also have gas burners that look somewhat from fighter jet engines up to a recycled Saturn V.
Thanks for your sharing and I from Hongkong
Hey Scott! Love your videos- was wondering if you’ll be able to do a product review on the Misen carbon steel pan?
Just got one of these woks great video thanks
Fantastic review👍
Thanks, Bobbi!
Demeyere next 😉
So, now you have a Wok. Love the review! Now, I am waiting for your review of a good carbon steel Paella, Pata Negra maybe...
Awesome video. You earned a subscriber my friend.
Thank you, sir!
Some more fried rice for you! Thanks for the video, always enjoying it
Please do a review of the Smithey Carbon steel wok soon !
Which sauce did you add to the veggies of the double fried chicken? Looks so good!
Good informative video. I use this wok and paid $99 in Canada for it.
I don't even like cast iron made after the 60s but when I read your thumbnail I had to click on the video! Lol good one.
The vintage cast iron is made from finer silica resulting in a slick pan, you can still buy these smooth skillets for $150ish + but we don't own one. I restore older cast iron from the 1800s to mid 1900s. Smooth cast iron holds seasoning just fine. It's a lie to justify using cheap, heavy, material. A new Lodge #8 skillet is $20 at Walmart so they have to produce them as cheap as possible.
This video was awesome. Love the fake clapping, so good.
Fake? The studio audience was out of control!
Great video. Thank you.
Fair review Scott. Happy you like it 🙂. Let me know if you want to get rid of the other one 😉
The carbon one that falls over
Marvelous review Sir, I thoroughly enjoyed it.
a big great review again.
I have one as well just need's more time for it to heat up never had any issues with mine
I like mine a lot...great wok.
Have you tried preheating the wok in the oven before stir frying?
Ok. I purchased my wok. Now I need a cookbook. Which coobook would you recomend?
Really cool video, but have you ever tried seasoning with lard or beef tallow? I think it makes a slicker more durable cooking surface
Great video. Thanks 😊
Clarified butter is great for fried rice.
Another reason to use more butter... I like it.
@uncle scott's kitchen - you should review the Ozark Trail line of cast iron - it's a Walmart brand, MIC, and the castings are pretty rough, but it's basically $1/inch (eg. a 15" skillet is ~$15) I bought one for making pizza in (as the lodge CI baking pans are much more expensive) I did a little cleanup/sanding to smooth it out and washed and seasoned it.
would love to see you compare this Lodge wok to a carbon steel wok like a Yokusata 14" flat bottom wok
thast is silly heavy cast iron vs carbon light steel is 2 diff types of cooking technique. carbon steel is needed for true asian cooking. heavy cast is great for unstable heat sources
Great video!
Your humor…it makes me chuckle…🫠 also very informative.
You ever try a wok ring?
Is this as good as the Bodum one which I think is ceramic coated?😊
Can I use instant rice instead of making it like you did on the video?..I'm not a cook so anything to make foods simple..and does the soy sauce give it the flavor? I never have added soy sauce to my Chinese food as in take out.
Any chance of reviewing deBuyer country ?
Great video review
I have the same wok, but even with the gas burner on high, the temps drop drastically. I preheat wok like 15+ minutes. Maybe my burner output is just too weak.
One thing you can try is to preheat it in the oven first. If you stick it in the oven right before you start your food prep, you could kind of give it a jump start.
Uncle Scott: I recently started incorporating lard and beef tallow to my repertoire of cooking fats. Do you have any advice on their use in my carbon steel pans regarding seasoning? Thanks.
I have one it's fantastic
Great video as usual Scott. Had a question, I do a lot of Indian cooking. Do you think I can make a chicken curry that involves a lot of simmering for the gravy to thicken? Also, the recipe calls for 1 to 2 diced tomatoes that go into the gravy.
I'll stick with my deBuyer Mineral B skillet, which I'd take a bullet for! This Lodge seems to work well, but it'll be too heavy for me. Thanks for the review!
BTW, I heartily agree about broccoli; that stuff needs to be *cooked*!
Mr. Uncle Scott,
Is there anything one could do to fix a crack in the handle such as this? It doesn't interfere with the cooking surface, but I don't think I've heard of repairing cast iron in any way.
Maybe if you had a welder or knew a blacksmith?
Any thoughts on benefit or not of sanding Lodge Cast Iron to knock off the rough finish in favor of a smoother pan, wok, ect?
I'm not speaking for Uncle Scott here, but he did mention early in the review (and I have heard it elsewhere) that the rough surface of Lodge cast iron is actually beneficial in wok stir-frying because as you cook you push the food up the sides of the pan and it will stay put better until you combine everything. I have a carbon steel wok, I never considered a cast iron wok, but I think Uncle Scott has changed my mind!
You put some good time into that one Scott, well done Sir. Particularly liked the attack of the killer broccoli and the salt water/chicken stock. 😂 I’m with you on the firm broccoli… my stomach flips just thinking about it.
That burner range looks beast.
I wanna see where all these pans live. You must have quite a selection now.
Looking forward to the next one. 👏👏👏
i got one with the long handle, barely ever use it bc it is so damn big