[2 - 2] hi this is lisa mcmanus from atk
[2 - 3] gearheads and i'm here to answer some of
[3 - 6] the questions that were posted to our
[6 - 9] walks walk versus skillets video
[9 - 11] uh first a whole bunch of people had
[11 - 14] questions about what their stove top uh
[14 - 16] how their stove top and the particular
[16 - 18] type of stove that they have would
[18 - 20] interact with woks people asked if they
[20 - 23] have an electric stove or an induction
[23 - 25] stove or glass top
[26 - 28] stove whether that would work with a wok
[28 - 32] um in my experience when i tested walks
[32 - 34] all of the walks did work on
[35 - 39] induction and electric stoves
[39 - 41] we also test them on gas in the test
[42 - 44] kitchen i've also used wax including the winner
[44 - 48] i've also used wax including the winner at home i have a very old coil electric
[48 - 50] burner works great works fine
[50 - 53] and as you saw in the video i use a
[53 - 55] standalone gas burner
[55 - 56] so i haven't really done that for
[56 - 58] cooking at home because i have a stove
[58 - 61] but for the video i did use a gas burner
[61 - 64] that one's called an iwatani gas burner
[64 - 65] they're very inexpensive and they're
[65 - 68] available in a lot of um
[68 - 71] particularly asian markets or online
[71 - 72] and they're fine a lot of other
[72 - 74] commenters mentioned they work great if
[74 - 75] you have any questions about your own
[76 - 78] stove versus those you do need a little
[78 - 80] butane canister
[80 - 82] it's a little tricky but i will say i
[82 - 85] did test all of the recommended walks
[85 - 88] from our story including the winner
[89 - 91] both on induction and
[93 - 95] electric and they work but there's a few
[95 - 98] things you need to know first you want
[98 - 101] to make sure that you are
[101 - 103] preheating the wok thoroughly give it
[103 - 105] more time because there's not flames
[105 - 108] licking up the sides of the wok
[108 - 110] you need to let that base get hot and
[110 - 114] then let some of the side walls get hot
[114 - 115] and grace young
[115 - 118] the author of breath of a walk and stir
[118 - 119] frying to the sky's edge in the wisdom
[120 - 121] of the chinese kitchen
[121 - 123] she very graciously shared her knowledge
[123 - 125] of walks with me so i'll tell you what
[125 - 127] she told me which is that she flicks
[127 - 129] water on the rock on the wok while it's
[129 - 131] heating up when it's heated up when she
[131 - 133] thinks it's heated up and you'll see it
[133 - 134] actually it's a great trick you'll see
[134 - 138] it actually sizzle and evaporate and
[138 - 140] you can see exactly how far up the sides
[140 - 142] the heat has gone so it's a great way to
[142 - 143] just sort of gauge how long you need to
[143 - 145] preheat you might want to preheat on a
[145 - 147] slightly lower temperature but for a lot
[147 - 149] longer and then do that little you know
[149 - 151] flick some water in and see the sizzle
[151 - 154] and how quickly it evaporates to gauge
[154 - 156] how hot your wok is when you're ready to
[156 - 158] start cooking it's going to take a
[158 - 160] little longer you've got to have a
[160 - 161] little more patience
[161 - 163] there's not as much control
[163 - 165] because you're going to have a more
[165 - 168] sustained heat
[170 - 170] so like unlike gas when when you turn it
[170 - 173] down it cools it down right away you may
[173 - 175] want to have a second burner that's on a
[175 - 177] little bit lower heat or just take it
[177 - 178] off if it gets too hot and then put it
[180 - 182] um but that you can cook
[182 - 185] in it's it's not as ideal as a as a gas
[185 - 188] stove obviously or a radiant coil where
[188 - 190] there's no glass glass is a kind of a
[190 - 192] bad conductor of heat so although it
[192 - 193] looks really cool it doesn't give you
[194 - 196] that same responsiveness with the pan
[197 - 200] that gas or an open coil burner would
[200 - 202] gas or an open coil burner would but give it a little time preheat it
[202 - 204] thoroughly and it does work
[205 - 207] not going to be as exciting as in
[207 - 209] restaurants the walks in chinese
[209 - 211] restaurants you know their burners are
[211 - 213] super high powered they want to really
[213 - 214] knock it out fast they're doing that
[214 - 217] very fast surf frying grace you know
[217 - 219] told me not all stir frying has to be
[219 - 221] that violent and fast at home it can be
[221 - 223] a little slower uh we do that trick and
[223 - 226] she showed us that trick of um putting
[226 - 228] the meat in a flat layer and letting it
[228 - 231] brown in place without moving it so you
[231 - 233] don't have to be moving the ingredients
[233 - 235] the whole time in a home stir-fry
[235 - 237] setting according to grace young
[237 - 238] who should know
[238 - 241] and and you know she's right you can get
[241 - 242] the browning started and then start
[242 - 245] moving the food around um and as some
[245 - 246] people pointed out yes you can take the
[249 - 250] you know take the meat out after it's
[250 - 253] brown set it aside do the vegetables you
[253 - 255] know put it all back together
[255 - 256] and one of the things during our walk
[256 - 258] testing that we learned is that we like
[258 - 260] a lightweight wok
[260 - 262] because as you're taking food out and
[262 - 265] putting it back in you're not you're
[265 - 266] able to lift that wok with one hand and
[266 - 268] take out the food with the other
[268 - 271] we found a really big heavy wok sitting
[271 - 273] in one place like a cast iron walk
[273 - 275] you're fine you're scooping the food out
[275 - 277] bit by bit instead of being able to just
[277 - 279] lift it and remove so that transfer of
[279 - 281] ingredients in and out really helps with
[281 - 283] a lightweight walk and also that
[283 - 285] responsiveness to heat when you turn the
[285 - 286] heat up it gets hotter when you turn it
[286 - 288] down it gets cooler very quickly we
[288 - 290] found a big cast iron walk
[290 - 292] it's kind of one direction it's going to
[292 - 294] keep getting hotter
[294 - 296] and it was harder to maneuver and to get
[296 - 297] the food out quickly
[297 - 300] so that was um i hope answering the
[300 - 301] question of all the different people who
[301 - 303] said i have this kind of stove will it
[305 - 306] yes um if you have any doubt or you really
[306 - 308] don't like the way your stove performs
[308 - 311] sure you can get a standalone burner
[313 - 315] that will work as well
[316 - 318] another question that we had was about
[320 - 323] we have a lot of different questions
[323 - 325] i noticed you used a metal spoon for the
[325 - 327] carbon steel wok
[327 - 329] i've noticed that when using metal it
[329 - 331] takes off the seasoning you've built up
[333 - 336] yes it is i recommend that you go watch
[336 - 339] another video called walk therapist by
[339 - 341] grace young it's on youtube it's great
[341 - 343] it won a james beard award it's that
[343 - 346] good it's funny it's pretty quick
[346 - 348] um but it's super informative and
[348 - 351] comforting about the seasoning on a walk
[351 - 352] and what you should and shouldn't worry
[354 - 356] about bottom line is as grace told me and as
[356 - 359] bottom line is as grace told me and as she says in that video a metal utensil
[359 - 362] is not a problem yes you will scrape up
[362 - 364] that seasoning in little places but it
[364 - 367] will keep building it's not something
[367 - 370] seasoning is not like a one-way street
[370 - 372] it keeps it waxes and wanes as it's
[372 - 374] building up and you
[374 - 376] can nick it and stuff but it doesn't
[376 - 378] matter it eventually will become more
[378 - 381] and more seasoned those little scratches
[381 - 382] are not going to damage it you're not
[382 - 384] damaging your walk your seasoning will
[384 - 387] continue beyond those little scratches
[387 - 390] and as grace says it adds character so
[390 - 391] you know her her video is really
[391 - 393] reassuring specifically about wok
[393 - 396] seasoning but also about you know carbon
[396 - 398] steel seasoning for skillets or cast
[398 - 401] iron seasoning the big answer is like
[401 - 403] don't worry you can't wreck it and if
[403 - 405] you do you can scrub it all off and
[405 - 407] start seasoning again if you really want
[407 - 409] to honestly unless you build up some
[409 - 411] gunk on there everything you're doing is
[411 - 413] progressing it and the best way to
[413 - 415] really move your seasoning forward i've
[415 - 418] found is like make some popcorn in there
[419 - 422] deep fry i never deep fried at home i
[422 - 423] always thought it was such a mess but
[423 - 425] now i deep fry in my wok because you can
[426 - 428] use only a couple of cups of oil
[428 - 430] and it because it's kind of bowl shaped
[430 - 432] that oil becomes somewhat deep with only
[432 - 435] a few cups of oil instead of quartz
[435 - 437] and those high sides contain the
[437 - 439] splatter and when it splatters it's
[439 - 440] seasoning your wok
[440 - 442] i have made potato chips you know
[442 - 444] slicing the potato with a mandolin very
[444 - 447] thin putting a few in at a time
[447 - 449] i used two russet potatoes and ended up
[449 - 451] with a pile of gorgeous potato chips in
[451 - 454] a very short time i just kept a a rack
[454 - 456] you know a rimmed baking sheet with a
[456 - 458] wire rack in it in my oven on low
[458 - 460] you know like 200 degrees and i would
[460 - 462] just put the batches in there and when
[462 - 465] we were done oh my god so good um
[465 - 468] i've made i just made potato latkes in
[468 - 470] my wok super easy
[470 - 473] um so and chicken cara aji um
[473 - 476] japanese fried chicken little pieces i
[476 - 479] did in my walk and every time you you um
[479 - 482] deep fry in your wok it's like pushing
[482 - 485] that seasoning ahead so much faster um
[485 - 486] so you know you can have a little fun
[486 - 488] have a little delicious food and make
[488 - 491] your walk even better
[491 - 494] and see if there's any other questions
[494 - 497] i think i answered almost all of them
[498 - 500] you know if as you
[500 - 502] take a look in the comments i've also
[502 - 503] written some answers to people's
[504 - 505] specific questions
[505 - 507] and thanks for watching hope to see you
[507 - 510] next time on gearheads