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.
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.
🥢BUY MY WOK USA - amzn.to/39iHIWd (low stock) CANADA - www.amazon.ca/dp/B07RJ39JVL AUSTRALIA - www.amazon.com.au/dp/B07RJ39JVL EU (including UK) - soupeduprecipes.com/carbon-st... Rest of the World - forms.gle/r2YBBgtZbCejToVk8
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
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 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 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!
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!
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 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 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 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!
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.
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!
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.
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!
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.
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.
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 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 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!!
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.
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.
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
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!
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!
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.
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 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!!
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.
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!!!
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 :)
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...
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!
Great demonstration and fantastic teaching! You've very effectively demonstrated a problem with many gas stoves wherein the the flame ring leaves a cool spot in the middle of carbon steel and even cast iron pans. Thank you.
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 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.
Milton from Southern North Carolina. You are sharp. I taught welding , nothing to do with cooking - teaching the very basic is. You know the very basics of what is happening and have the skills to break down the information to its simplicity. A very good instructor you are. Thank you
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.
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
Awesome wok I purchased recently on Amazon. I thought it was very easy to season especially after watching your instructional RU-vids. I seasoned the inside and outside of wok looks better I think. Beautiful wok I use it often. I seasoned it 4 times. Thanks for great RU-vids 👍
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.
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!!
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.
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.
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
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 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.
