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Questions about woks are easily some of the most frequently asked questions in my years of Hot Thai Kitchen. SO, I've got 2 videos to hopefully answer all of the questions that I have been asked! The first video (this one) is about which kind of wok you should get and why, including the complete lowdown on my particular wok.
Part 2 CARING FOR YOUR CARBON STEEL WOK
LINK TO BUY THE WOK & OTHER EQUIPMENT I USE
Paul Rutz
Quick Question,
I just purchased the YOSUKATA Carbon Steel Wok you recommended and it arrived today. Right out of the box I noticed that the top edge of the Wok was quite sharp, comparable to a knife blade. As I went back to the Amazon site, I noticed a few others found this to be true and two people talked about cutting their hands on the edge. A few reviewers talked about modifying the edge with a grinder or sand paper and having to season it again. Is this normal with Carbon Steel Woks, or should the vendor have smoothed out the edge. The unfortunate thing about shopping online is you can't really compare products before buying, and even in a city the size of Chicago I don't have good options to go and compare Woks. So, I know your are not a YOSUKATA Rep, you just recommended it, but I just thought I would ask before I start returning and ordering other Pans.
Pailin Chongchitnant
Hi Paul, it's definitely not normal for the edge to be sharp enough to cut you! You should definitely file it down or return it. I mentioned in the listing that this is not the wok I used, but I should've been clearer that I've never actually used this particular wok (mine has been discontinued) so the listing is there as a guideline for the features you should be looking for in a wok. I have changed the wording in the listing to make this more clear. I hope you can make this work or find one that suits your needs!
Kim Cagle
I just purchased the wok that you linked to on Amazon. Can I cook with this on my flat glass top stove or do I need an open flame burner of some sort?
Pailin Chongchitnant
If it is a flat bottom you can cook on glass, but it's not ideal because the heat transfer area isn't that big. If you can, get it on a gas burner.
Virginia Grilli
Can you tell me where to but wok on your video? It was carbon steel, 7-in flat bottom with black handle. Please help if possible. Thank you
Adam Hunter
Hi Virginia! Unfortunately we can't find it any longer - was on Amazon then disappeared - but this one is similar if that helps? https://kit.co/hotthaikitchen/kitchen-tools-i-use/2929473-joyce-chen-flat-bott Cheers! Adam