I Answer All Your Wok Questions

From the creator

Want to get your own questions into my next AMA? Join my Patreon and become a Frienji of Kenji! You can get the full transcript of this video, watch it ad-free, and find links to join here: https://www.patreon.com/posts/152877467 If you want to help me write my next cookbook and see your name printed in it, join at the annual Cookbook Club level for even more recipes, livestreams, Q&As, and more. Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work. You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji TIMESTAMPS 00:00 Intro 00:26 Carbon steel vs. titanium 08:40 Initial seasoning 12:13 Making it non-stick 14:46 Reseasoning with oil 16:27 Rusty woks 18:31 Induction cooking 22:05 Wok hei flavor 23:28 Sticky sides vs non-stick center 26:31 Induction temperature 28:36 Wok rings 30:31 Which oil for cooking 31:43 Flat vs dome lids 32:59 Building up carbon 34:03 Tossing food wok-through 37:16 Order for adding food 42:42 Steamed vs. fried 43:39 Oily stir-fries 45:00 Outro TOOLS & COOKWARE Check out the wok I helped design with Our Place: https://fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji MY SHOP: https://www.kenjilopezalt.com/shop BOOKS: Signed, persona

Published 2026-03-12 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.