Wok Toss Exercise - Pro Cooking Tips for Home 

Letting the bottom of the Wok rest and slide on the burner shield was "the key" for me! I've been trying to do the toss with the Wok in the air and it just was not working! Thanks Gregory I appreciate it!

Thank you very much for considering my question and making a video out of it! You are awesome

Thanks for the video, wish there was a bit more explanation

I will definitely try sliding the wok on the heat shield versus holding the wok above the three burner contact points and tossing unsupported. I’ve got the commercial grade outdoor propane wok burner and some well-seasoned round bottom Mandarin and Cantonese style woks (and a Peking style 14” wok better suited for tossing in order) which produce excellent wok hei, plus the plastic sheet/cardboard/pressboard oil shielding and rolling cart to give me a backyard pop-up ‘hawker stall/street vendor’ kitchen. Now is the time to learn and hone the wok techniques to take my Asian cooking to the next level. Thanks!

do it with the spoon too, like they do in wok hei

Hi Greg, I have a 16" Cantonese-style wok with 2 round handles instead of a single long handle. Can you show how to practice tossing a Cantonese style wok? Also, with the constant dragging along the iron bowl shield, does that damage the wok or the iron bowl? I heard somewhere that some Chinese restaurants replace woks every month or so, and I wonder if that has anything to do with the constant dragging along the iron bowl. Thanks for all your helpful videos!

THANK YOU!

Nice video. How heavy is that wok? I just bought a carbon steel wok, and it's like 4.5 lbs. I can normally toss food in the air pretty well with a lighter pan, but I feel like I'm going to need to adapt to this sliding style. Do you feel like you get pretty good wok hei, where the food kisses the flame?

very nice boss!

Mr Greg, where can I find that burner system? Do you have a link?

Show-off!😂

But its need time to learn it!!!

Nice

No skill.