The BEST Wok to Buy! - Hot Thai Kitchen!

Sawaddee ka welcome to hot thai kitchen so  lately I've been getting a lot of questions   about walks and my walk and what do I do what  kind of walk people should get and so on and   so forth so I thought I'd take today and make a  video to hopefully tackle all of your questions   about walk and there are actually two main sort  of groups of questions that I get so I'm gonna   split this into two part videos the first video  this one is gonna talk about what kind of walk   you should get and why and then the next video I  will talk about how to season and care for your   carbon-steel walk so depending on where you are  in your walk journey you may choose to watch one   or both of them alright let's get started so first  of all why would you want a walk at all to begin   good well I think walks are the most versatile  piece of cookware in the kitchen growing up in   Thailand we use two things to cook we use pots and  we use walks if it's soupy it goes in the pot and   if it's anything else it goes to a wok you can  saute stir fry sear deep-fry boiled steamed we   use the wok as a steamer quite a lot with a rack  in there and then a lid on it so I think that if   you want to cook Asian food to any degree at all a  wok is a good investment so the big question what   kind of wok should you get and what's coming  just about every possible material available   for cookware okay but I have one recommendation  for you and that is carbon steel period no ifs   ands buts nothing just carbon steel and here's  why carbon sea walk is completely nonstick when   properly maintained and seasoned but then I get  a few people asking me well should I just get   a Teflon coated wok and I don't have to worry  about maintaining it and I don't like Teflon   anything in general fun to me is like the diva of  cookware you can't use high heat on it which for   walking it's a little bit of a problem you can use  metal utensils you can stack it upon other things   because there's gonna scratch it I mean this just  and if you overheat it it releases toxic fumes and   things like that so you know to me it's more work  to maintain a Teflon wok than it is to maintain   a carbon steel wok which you'll talk about in the  next video now there are other nonstick walks out   there that's not have long coated such as this one  that's supposed to be non-toxic and eco-friendly   and all that sup and all that is good I used to  have this one clearly I still do but I used to   like it I don't anymore because over time the  nonstick ability wears out and in the end like   the way it is now it's just a sticky walk once  again which to me is just you know it doesn't   make any sense I might as well just get one good  walk that will last me a lifetime right so that's   another option out there that I don't recommend  just want to touch briefly upon my brass walk   but a lot of people have seen me use this brass  walk this is not really a walk I mean I call it   a walk because it's kind of like a walk shape but  we don't use this for general stir-frying it's a   reactive metal you can use acidic ingredients  in it so you've seen me use this basically to   deep-fry and to toast things like dry toast things  because I like the shape of it and it's not too   large so in case anyone has questions this I  don't recommend as like your general cooking walk   so the second reason why I like a carbon steel  walk is because it's extremely durable this will   last you a lifetime there's no heat that's too  high for it you can use metal utensil and bang   it to your heart's content and it'll be totally  fine and over time you use it more and more it   develops that charred smoky wok flavor that's  iconic in a lot of like street food dishes now many people have asked me well what about a  cast-iron wok I mean cast-iron is nonstick when   it's well seasoned it'll last you a lifetime and  it retains heat really well and distributes heat   evenly and all that good stuff and yes yes yes and  all that is great if it were a flat saute pan but   because we are using a wok the heat retention is  actually the opposite of what you want when you   walk cooking you want the heat to change rapidly  I want to start my garlic in medium heat when I   throw in my noodles I want to crank it all the way  to high if you use cast iron it'll take you three   minutes just to go for medium to high and then  once it's high and it's too high you're toast   because now it's gonna burn because it'll take  you another five minutes for it to cool down so   yes cast iron is great and I have cast iron but  not as a wok yes I know some of you are thinking   wait a minute didn't we see you use a stainless  steel wok at your home in Thailand yes yes you   did and that's my parents wok not mine now in  their defense stainless steel walks are actually   pretty popular in Thailand and it's it's not a bad  option for general walking it can take high heat   it's durable it responds quickly to heat changes  the only downsides are one it is not nonstick so   if you're cooking with fresh rice noodles or eggs  you're sticky things it will become a problem but   for general stir frying or deep frying other  than that it's fine and the other thing is   it doesn't develop that wok flavor it's always  pristine and shiny so you know all this black   smokey stuff doesn't happen on stainless steel  so I still think carbon steel is a better option   so now that you're convinced that coverings  dialog is - way to go here's a lowdown on my walk   in case you want one exactly like this this is a  14-inch carbon steel walk you can get one that's   12 inch and it's a little smaller but I do not  recommend it any smaller than that because when   you're stir-frying you're gonna regret getting  a small walk because you're gonna have to make   sure things don't jump out at 14 inch I never  have to worry about things escaping my walk   and this little handle here is called a helper  handle and you want one with the helper handle   especially if you're going with a 14-inch walk  because this walk is heavy even just on its own   when it's full of food you really want that to  help you lift everything and if there is a little   thing right here so you can hang it up somewhere  that's even better cuz I mean like this is huge   right so I keep it here just on Adam stove all  the time because he doesn't use the stove but   if you use it all the time you're not gonna want  this like sitting around in your kitchen and I   get this question all the time where did you buy  your wok well I got it at a local cookware store   in Chinatown in Vancouver which I'm sure is not  helpful for most of you so on my website I've got   a page called shopping for Thai ingredients and  tools I'll put a link right below and it lists   a bunch of tools and ingredients that I use on the  show they're all Amazon links I don't have one for   this specific walk it's not available on Amazon  but there's one very similar that you can check   out if you'd like and once you've bought your  wok don't forget to get one of these yes this is   a metal wok spatula and yes you can use metal on  your carbon steel wok all you want but don't use   it on a Teflon wok so this is super cool because  see it's got an angle as opposed to something   that's straight like this it makes flipping and  turning the food in the wok really easy and also   because of the shape and this little edge here  you can use this as a serving spoon so you don't   need a separate ladle or spoon or anything you  you've seen me surf fried rice with this I know   there are a lot of Turner's out there that's got  kind of this angle but then there's holes in it or   it's completely flattened you can in here and get  another spoon so this this is the way to go and   that is it I hope that's been helpful to you now  if you have a carbon steel walk or are going to   get a carbon C walk and you want to know how to  properly maintain and care for it so it becomes   nonstick forever check out my next video I'll put  the link right up here or in the description below   if you got any other questions about walks  in general get in touch with me on Facebook   Twitter or Instagram or on my website my kitchen  calm and I will see you next time so a pika

Channel: Pailin's Kitchen

Views: 771,476

Keywords: Hot Thai Kitchen, Pailin, Pai, Chongchitnant, Cooking, food, Thai food, Thai cuisine, Thailand, Thai cooking, recipes, demonstration, cooking show, educational, recipe, อาหารไทย, สตรอาหาร, woks, carbon steel, carbon steel wok, best wok, review

Id: 8kJE4f4bgtM

Length: 8min 42sec (522 seconds)

Published: Fri Mar 24 2017