Uploaded March 2026 | Updated September 2026, 3 weeks ago
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: 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: 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: fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji
MY SHOP:
kenjilopezalt.com/shop
BOOKS:
Signed, personalized copies are available here:
The Food Lab: booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
kenjilopezalt.com/books
SUBSCRIBE
Instagram: instagram.com/kenjilopezalt
Tik Tok: tiktok.com/@j.kenji.lopezalt
Patreon: patreon.com/kenjilopezalt
Website: kenjilopezalt.com
CREDITS
Shot By: Kenji Lopez-alt and Lena Davidson
Edited By: David Zimmermann and David Hudson
Produced By: Kenji Lopez-Alt and Lena Davidson
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: 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: 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: fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji
MY SHOP:
kenjilopezalt.com/shop
BOOKS:
Signed, personalized copies are available here:
The Food Lab: booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
kenjilopezalt.com/books
SUBSCRIBE
Instagram: instagram.com/kenjilopezalt
Tik Tok: tiktok.com/@j.kenji.lopezalt
Patreon: patreon.com/kenjilopezalt
Website: kenjilopezalt.com
CREDITS
Shot By: Kenji Lopez-alt and Lena Davidson
Edited By: David Zimmermann and David Hudson
Produced By: Kenji Lopez-Alt and Lena Davidson
