J. Kenji López-Alt

I would strongly recommend against any kind of uh, metal or glass or hard material cutting board. Um, you know, a knife blade uh is is sharp and it's strong. Um, but e even if you even the strongest knife blade, if you're going to use it on titanium cut, I mean, titanium is very very strong, but if you use it on glass…

Three judgements rest on this sentence:

• recommendation about Cutting Boards cites edge retention (against)
• recommendation about Cutting Boards cites edge retention (against)
• recommendation about Cutting Boards cites edge retention (against)

Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

All right, I'm very excited about my new pen. More excited, I think, than I've been about anything so far because I mean, I literally wrote a book on walks. Um, and this is sort of a dream pan of mine. Uh, and it's come out better than I could have possibly imagined.

best in class about Our Place wok Owns it I Make Spam Fried Rice in my New Wok

J. Kenji López-Alt co-designed this product. Stated in the source: “It's a product I've been working on for the past year. I'm sort of refining the shape and the feel and the look of it, working on it with the folks at Art Place.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

so this by the way is the power flamer 160e i from outdoorstirfry.com um this would be my number one recommendation it's 160 000 uh btus

recommendation about Power Flamer 160e i Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

i love this knife you see me use it all the time it's damascus steel which means that it's two types of steel that are hammered together 67 layers of steel very nicely balanced super sharp this is my go-to knife

Two judgements rest on this sentence:

• recommendation about KAN knife Owns it
• performance about KAN knife Owns it cites edge retention

Equipment Charity Sale

Um so nitriding is is a great process because it allows you to maintain the carbon steel, um which is the best material for a wok, while also giving it some protection.

best in class about Carbon Steel Pans I Answer All Your Wok Questions

gas is the most versatile.

best in class about Cooktops and Ranges Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites versatility

it is really really excellent it's it's got a nice sort of chili forward flavor uh lots of garlic in there lots of really crispy garlic bits um plenty of the sort of Mala spices you know so the Numan hot spices

performance about Katti Katti chili crisp Owns it Four Ways to Fry Eggs | Kenji’s Cooking Show

Cites flavour impact

this is my favorite uh brand of chili chili crisp despite the fact that it's um well it's made in my adopted Hometown

best in class about Katti Katti chili crisp Owns it Four Ways to Fry Eggs | Kenji’s Cooking Show

Um, those are more than aesthetic. They actually help make sure that when you're slicing vegetables that they don't stick to the blade, so things will fall off the blade a lot more easily than a perfectly smooth blade.

performance about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites edge retention, edge retention, non-stick surface

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

which means that you can use it the way you would use a sanu. So a chopping motion up and down. Um, but you can also use it the way you would use a a western knife with a nice rocking motion for uh sort of rapid mincing uh of things. So, um, for me it it's really all the qualities of a santoku plus the qualities of a…

use-case fit about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites versatility

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and I've always wanted to sort of design my own knife, something that fits all of my needs specifically and something that is as beautiful to hold as it is to uh behold. Um, and uh that that's what I've come up with with Gordon.

best in class about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites appearance

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

there really is nothing better for walk cooking than a carbon steel walk

best in class about Carbon Steel Pans Owns it I Make Spam Fried Rice in my New Wok

whereas with something like this it has this built-in heat guard so even when you're firing on really high heat here none of the heat is going to come out this way towards your hands so you can stay comfortable all you need is like a kitchen towel to stay comfortable while you're stir frying

handling about Power Flamer 160e i Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites adjustability, safety

the other problem with these burners is that because of the wide ring the flame comes out this way and if you're trying to stir fry you end up burning your fingers uh really i mean it's really really tough i had to wear welding gloves to be able to effectively stir fry in here

handling about Gas One burner Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites adjustability (against), safety (against)

but it is not very good for cooking in a wok i don't recommend it

recommendation about Gas One burner Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

here's some lentils I'm just going to show you obviously we're not really cooking them but the spatula so it has a flat area that fits the flat part of the wok like that you know but then it also has this gentle curve that meets up the side so that you can really get good contact on every single part [Music] of the…

handling about Earlywood wok spatula Owns it My Favorite Wok Spatula

Cites ergonomics, shape and form

J. Kenji López-Alt co-designed this product. Stated in the source: “and so I reached out to them and I said hey do you want to make a walk spatula together” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and so we went through literally you know dozens and dozens of iterations of walk especially they're based out of Montana and so we sent spatulas back and forth and came up with various iterations of spatulas until we finally landed on this one which I think is the ideal walk spatula for a 14 inch walk flat bottom…

best in class about Earlywood wok spatula Owns it My Favorite Wok Spatula

J. Kenji López-Alt co-designed this product. Stated in the source: “and so I reached out to them and I said hey do you want to make a walk spatula together” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

The Titanium Pro, when you just plop the pan down and heat it up, it does the best of the three. It is uh the most evenly brown and sort of the deepest brown all across the board of the three.

best in class about Our Place Titanium Pro Tested it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites even heating, heating speed, scratch resistance, searing and crust

J. Kenji López-Alt co-designed this product. Stated in the source: “because I've partnered with this company to produce this pan, um, it's essentially, you know, my my pan.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

So, first, the Teflon style pan. Um, pretty even heating. Uh, so this is aluminum pan, which means that it should heat really well. Aluminum has really good heat distribution. We see it's browned and charred all the way from the edge. The center is slightly lighter than the edges are, um, but there's good browning all…

performance about Teflon-coated pan Tested it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites ease of cleaning, even heating, heat control, non-stick surface, searing and crust

Um, I reserve my Bar Keepers Friend for my stainless steel which it is the best thing. My stainless steel and my copper actually I use it but it'll um, it'll get stainless steel like completely brand new looking with a with just a little bit of scrubbing.

best in class about Bar Keeper's Friend cleaner Owns it I Answer All Your Wok Questions

Cites ease of cleaning

Um so, this is tin a tin-lined copper pan. I love this pan. Uh it heats really nicely.

performance about tin-lined copper pan Owns it I Answer All Your Wok Questions

Cites heat conduction

Uh copper is one of the best conductors of heat. Um so, copper pans, people love them, chefs love them because they heat very, very evenly.

performance about copper Passing on someone else's experience I Answer All Your Wok Questions

Cites even heating, heat conduction

That's why we call it super nitrided, and why um you know, why it's my favorite wok.

best in class about Our Place wok I Answer All Your Wok Questions

J. Kenji López-Alt co-designed this product. Stated in the source: “It's the wok from our place. Um we designed it according to my specs and it's sort of the wok I've always wanted.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

it creates this um much harder. It's about about two times harder than than raw carbon steel, um and also much sort of slicker. Also importantly, um much more robust. So it's not um you know, nitrided carbon steel won't rust as easily.

durability about Our Place wok I Answer All Your Wok Questions

Cites coating durability, durability, rust resistance

J. Kenji López-Alt co-designed this product. Stated in the source: “It's the wok from our place. Um we designed it according to my specs and it's sort of the wok I've always wanted.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Uh this wok is made of carbon steel. All the woks I recommend uh are made of carbon steel.

recommendation about Woks I Answer All Your Wok Questions

look for a, um, uh, a portable butane burner around the 15,000 BTU range, um, that's going to be, I think, your best bet for home walk cooking.

best in class about portable butane burner Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites power and output

I I mean, I love wooden cutting boards. I use them almost exclusively.

recommendation about Cutting Boards Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

for some reason yeah that yogurt and chili crisp combo I like it on I like it on eggs I like it um uh if you have like you know roasted vegetables like roasted broccoli with yogurt and chili oils excellent um raw cucumbers like a cucumber salad with yogurt and CH chili oils really good

use-case fit about chili crisp Owns it Four Ways to Fry Eggs | Kenji’s Cooking Show

Cites flavour impact

Lisa Steel's book is called the Fresh Eggs Daily book um it's a it's a really good book and uh you should check it out especially if uh if you like seeing ideas like cream fried eggs

recommendation about Fresh Eggs Daily Owns it Four Ways to Fry Eggs | Kenji’s Cooking Show

One of the things I like about that sort of combination of sharpness and sharpness and flexibility is that it makes it really good for like filleting and cutting and taking the silver skin off of a a tenderloin or taking the the skin off of a fish, but I can I can show you like on a mango, for instance. And you can…

performance about KAN Shitoku Owns it I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

Cites edge retention, flexibility

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Um it's just a really solid mid-range price knife that feels more like a premium knife than the cost would suggest.

value about KAN knife Uses it professionally I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

Cites price

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and my friend Barney runs a company called Kaan, and they make some excellent home cook knives.

best in class about KAN knives Owns it I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Unfortunately, just as my walkbook came out, the handle, the rivets on the handle of that walk um fell off. Uh and so the walk became unusable.

durability about Woks Owns it I Make Spam Fried Rice in my New Wok

Cites handle (against)

You know, cast iron, if you made it this thin, would crack. Uh carbon steel doesn't.

Two judgements rest on this sentence:

• objects durability about Carbon Steel Pans Owns it cites durability (against), maintenance (against), rust resistance (against)
• supports durability about Carbon Steel Pans Owns it cites durability

I Make Spam Fried Rice in my New Wok

You know, this the smokiness of the walk to come through uh in the final dish as sort of like the main what I would think of as the main seasoning element here. All right, I'm going to pull out a portable butane burner here. You can do this on induction as well. Um, the walk is carbon steel, so it heats on induction,…

performance about Carbon Steel Pans Owns it I Make Spam Fried Rice in my New Wok

Cites flavour impact, heat conduction, heat control, heating speed

Um so it handles and behaves exactly like a carbon steel walk.

performance about Our Place wok Owns it I Make Spam Fried Rice in my New Wok

Cites heat resistance, non-stick surface, safety, scratch resistance, searing and crust

J. Kenji López-Alt co-designed this product. Stated in the source: “It's a product I've been working on for the past year. I'm sort of refining the shape and the feel and the look of it, working on it with the folks at Art Place.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

What's special about this walk is that it is a carbon steel walk. However, if you look at the inside and you see how sort of nice and shiny, smooth that is. This walk has been used quite a few times.

durability about Our Place wok Owns it I Make Spam Fried Rice in my New Wok

Cites coating durability, maintenance, rust resistance, seasoning durability

J. Kenji López-Alt co-designed this product. Stated in the source: “It's a product I've been working on for the past year. I'm sort of refining the shape and the feel and the look of it, working on it with the folks at Art Place.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and even though it's only 65 000 um btus the nice thing is that the flames are concentrated in the center so this one actually heats very efficiently um much more efficiently than the than the big more powerful burners too

performance about Eastman Outdoor Kahuna Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites speed and efficiency

the other one that i would recommend is a little bit cheaper it is this guy the eastman outdoor kahuna burner this one is about 130 bucks

recommendation about Eastman Outdoor Kahuna Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites price

and what i found was that the 200 000 btu burner it took about a minute to heat the water that much but this guy which is only a 160 000 btu burner um actually only took 45 seconds to bring the water up to the same uh degree so this one is about twice as efficient um as this one is as far as um the amount of energy…

performance about Power Flamer 160e i Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites heat control, speed and efficiency

so this guy is a 20 000 sorry 200 000 btu burner listen to that it's designed for um brewing beer so you put a big pot on top of here the problem here is this which is that when you the burner ring is so wide that when you put a wok on it um you end up losing a lot of heat out the sides

performance about Gas One burner Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites heat control (against), speed and efficiency (against)

so it's great for stir frying it's great for flipping and tossing it's great for scraping

use-case fit about Earlywood wok spatula Owns it My Favorite Wok Spatula

J. Kenji López-Alt co-designed this product. Stated in the source: “and so I reached out to them and I said hey do you want to make a walk spatula together” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and I was always a fan of the folks at earlywood they make a lot of my tools like they make these kinds of spatulas and spoons and stuff I love their stuff

recommendation about Earlywood Owns it My Favorite Wok Spatula

J. Kenji López-Alt co-designed this product. Stated in the source: “and so I reached out to them and I said hey do you want to make a walk spatula together” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

and the nice thing about them is that they allow steam to escape so your food doesn't steam underneath sears better

performance about Chef's Press press Equipment Charity Sale

Cites searing and crust

they also don't break in the oven the way pizza stones do

durability about Baking Steel baking steel Owns it Equipment Charity Sale

Cites durability

but steel holds and transfers heat a lot better than stone does so if you ever want that like super crispy pizza crust um a baking steel is the way to go

Two judgements rest on this sentence:

• recommendation about Baking Steel baking steel Owns it
• performance about Baking Steel baking steel Owns it cites heat conduction

Equipment Charity Sale

this is the knife actually that we give to all of the cooks in my restaurant if a cook in my restaurant has been working with us for a year this is the knife that we gift them with so you'll see a lot of the cooks in my restaurant using this knife a great a great knife

use-case fit about KAN knife Uses it professionally Equipment Charity Sale

they also make these beautiful tapered rolling pins french style rolling pins which are my favorite style of rolling pins

best in class about Earlywood rolling pins Equipment Charity Sale

one of the issues with Teflon is that uh if you heat it beyond that, if you heat it beyond 475, in fact some of the studies say even beyond 450, it can start to break down. So it's going to start producing um harmful fumes, fumes that can potentially cause cancer, um things that you don't really want to be breathing…

performance about Teflon-coated pan Passing on someone else's experience Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites heat resistance (against), non-stick surface (against), safety (against), searing and crust (against)

finally, let's take a look at the titanium pro. So, somewhere in the middle, I'd say. So, you can still see a little bit lighter on the center. Um, but between the edge and the center, it's pretty even browning. You can't really see where it was lying on the burner.

performance about Our Place Titanium Pro Tested it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites dishwasher safe, ease of cleaning, even heating, heat control, heat retention, non-stick surface, searing and crust

J. Kenji López-Alt co-designed this product. Stated in the source: “because I've partnered with this company to produce this pan, um, it's essentially, you know, my my pan.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Okay, so cast iron, very slow heat distribution. Um, there's no aluminum in there at all. Um, so because of that, we see these really distinct hot spots where the burners were. Um, so the burner is in a ring pattern, which means that we get this dark browning on the outside, but there's very little browning in the…

performance about Wagner cast iron pan Tested it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites ease of cleaning (against), even heating (against), heat control (against), maintenance (against), non-stick surface (against), searing and crust (against)

But, usually I use either these, you know, traditional wooden wok lids. Um this one's a little bit too big for you. I I do like these wooden wok lids though. I use them for all kinds of things because there's no rim on them, so you can use them to cover virtually any size pot or pan. So, it becomes sort of like a…

performance about wooden wok lid Owns it I Answer All Your Wok Questions

Cites versatility

Um so I always recommend for home burners a flat bottom wok that's going to rest steadily but also closer to the flame of your burner.

recommendation about Woks I Answer All Your Wok Questions

Cites shape and form

you know, like I've tried I've tested turkey burners outside and those are designed to heat up really big pots and those have really wide rings and those are actually quite bad you even though they get up to like 80,000, 100,000 BTU per hour they're not very good for wok cooking because they heat up the entire thing,…

use-case fit about turkey fryer burner Tested it I Answer All Your Wok Questions

Cites heat control (against), safety (against)

So a gas burner is sort of essential for dishes that require you know, what we call wok hay, the breath of the wok. So that sort of smoky flavor that you get with certain dishes. I think the most classic example would be a dry fried beef chow fun or other types sort of stir fried noodle dishes or fried rice where that…

performance about gas burner I Answer All Your Wok Questions

Cites flavour impact

Um if you're just starting out in wok cooking and you don't have a lot of budget for it, those woks will do you just fine.

use-case fit about Woks Owns it I Answer All Your Wok Questions

the other nice thing about carbon steel uh versus say cast iron, um cast iron is also a poor heat conductor, um but cast iron is more brittle than carbon steel. So in order to make a wok that you're able to sort of toss around in, hit you hit with utensils, um and will last a long time, um you'd have to make a uh cast…

durability about Carbon Steel Pans I Answer All Your Wok Questions

Cites durability, seasoning durability

However, the nonstick [clears throat] coatings that we know of, whether they are traditional Teflon style or modern ceramic, they're not very heat resistant. So, they tend to they tend to break down over time as you cook with them. So, they can flake off when you scratch them too much. They're not that hard. And as…

durability about Non-Stick Cookware I Answer All Your Wok Questions

Cites heat resistance (against), safety (against), scratch resistance (against)

Nonstick coatings are are are good because they release food really easily. You know, Teflon is one of the least sticky substances known to man. It's very non-reactive. So, things don't stick to it and it's also water repellent. Those are sort of the important parts in making something nonstick.

performance about Non-Stick Cookware I Answer All Your Wok Questions

Cites non-stick surface

Aluminum on the other hand is a very good conductor of heat. So even if you have a relatively uneven heat pattern, you know, say like your burner is shaped like a star or like a circle, aluminum is very good at evening that heat out across its surface.

performance about aluminum I Answer All Your Wok Questions

Cites even heating, heat conduction

So stainless steel is dense and heavy and really good at retaining a lot of heat energy. So it's almost like a a battery. You put energy into it from the burner or the induction burner, and it holds onto that energy really well.

performance about Stainless Steel Cookware I Answer All Your Wok Questions

Cites even heating, heat conduction, heat retention

It's the wok from our place. Um we designed it according to my specs and it's sort of the wok I've always wanted.

recommendation about Our Place wok I Answer All Your Wok Questions

Cites maintenance, non-stick surface

J. Kenji López-Alt co-designed this product. Stated in the source: “It's the wok from our place. Um we designed it according to my specs and it's sort of the wok I've always wanted.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

there you go first time first time use eggs just slide right around

performance about Woks Tested it How to Season a Wok (non-stick the first time you use it!) | Kenji's Cooking Show

Cites maintenance, non-stick surface

so what i'm doing now is i'm using a blowtorch this is a butane butane tank with a um a torch head from a company called iwatani um they're my favorite torch head you can get it on like amazon or wherever the chinese supermarket

best in class about Iwatani torch head Owns it Vegetable Lo Mein | Kenji's Cooking Show

Cites availability

I like using these because they give you good leverage. They're really inexpensive. They are sustainable, replaceable, compostable, everything. So these are these are really good tools. They cost a couple bucks each I think.

best in class about Cleaning Brushes Owns it I Answer All Your Wok Questions

Cites handle, price

if you're going to be brazing your pearl onions um or even if you're going to kind of like slow cook them in butter like frozen pearl onions actually work great. Um so if you're making like a beef stew or like a buff boreon and you want some pearl onion pearl onions in there frozen peeled pre-peled pe prep pre-peled…

recommendation about frozen pearl onions Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites speed and efficiency

the thing you would I would avoid at home uh is a um an electric grinder um because you're just going to grind the crap out of your knife.

durability about electric grinder Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites durability (against)

Um the the best way if you're willing to learn how to do it is just to use, you know, wet stones.

recommendation about whetstones Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

so I mean for normal everyday folks who don't want to learn how to um use a wet stone and sharpen by hand um the best method is to take it to someone.

recommendation about knife sharpening service Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

just get go to a restaurant supply store, go to a um an Asian supermarket, um and pick up any uh carbon steel walk that's 14 in, has a flat bottom, uh and feels relatively heavy gauge.

recommendation about Woks Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites shape and form, weight

you can stick one of those portable butane burners right on top of it underneath your hood so that you can cook on a walk in your kitchen, have all the smoke and everything vented out. Um, and those burners work really great for walk cooking.

use-case fit about portable butane burner Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites versatility

But any portable gas burner um that puts out around, you know, 15,000 BTU is about the max that you can get out of a butane canister um flow um that's going to do really well for walk cooking.

performance about portable gas burner Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites speed and efficiency, power and output

Um, I find that a uh a bamboo brush like this, you know, which is specifically designed for walks, is actually the best tool for that.

recommendation about bamboo brush Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

with a with a with a walk like you do want this sort of concentrated heat zone at the bottom um and progressively cooler zones going up the side. Um they're also sort of designed for for tossing and encouraging evaporation.

performance about Woks Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites flavour impact, shape and form, versatility

the the the walk that I used when I was testing every recipe in my book, I bought um when I was 19 years old. I think I paid I don't remember somewhere between 20 and $40 for it and it lasted for 20 years, you know.

durability about Woks Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites durability, scratch resistance

Owned 20 years, no longer

also for certain types of say like Mexican cooking where you're going to be roasting chilies directly on a on a flame uh in order to sort of char the skins or roasting garlic or roasting whatever it is um directly in the flame.

use-case fit about Cooktops and Ranges Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites flavour impact

So, for example, cooking in a walk um where you actually don't want the heat evenly spread out. You want to kind of concentrate in the center um and where actually having a a gas flame um is important to the flavor. Um so, with a walk, again, like getting the flame to go inside the pan um and get you that walk flavor,…

use-case fit about Induction Hobs Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites flavour impact (against), induction compatible (against)

the good things about induction and gas are that they're both very responsive. So, you you switch them on, you can get them up to full blast, uh, and you're, you know, you're pumping energy into that pan uh, very quickly, and you shut them off, and it instantly will cut the heat.

performance about Cooktops and Ranges Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites heating speed

an induction range, um a good induction range or a good even an electric coil range will give you a more even heat than a gas flame will.

performance about Induction Hobs Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites adjustability, even heating, heating speed

induction is great, you know, particularly for pretty much all western style techniques.

use-case fit about Induction Hobs Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

it is the most used. This and the ukulele that she got me are the two most used gifts um I have ever received and they are both made out of wood.

recommendation about Cutting Boards Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

I mean Booze Block makes really great ones.

recommendation about John Boos cutting board Owns it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

wood has some natural antibacterial properties. Uh, so they actually end up um generally with less bacterial uh buildup on them than a plastic cutting board does. They also don't get microlastics um into your food the way that plastic cutting boards does.

performance about Cutting Boards Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites edge retention, hygiene, safety

I almost always use non-stick pans for eggs just because it makes everything much much easier

use-case fit about Non-Stick Cookware Owns it Four Ways to Fry Eggs | Kenji’s Cooking Show

Cites ergonomics

a pan can only hold a certain amount of energy but the uh the higher the specific heat capacity of the material um and the higher the mass of the pan uh the more energy it's going to be able to hold that's like having a bigger bucket um so a nice thick pan is important because you want a lot of energy in that pan

performance about Cookware Owns it POV How to Cook a Steak

Cites heat retention

copper is really good for searing um and for sauteing because it has copper's very conductive so it gives you a very nice even heat

performance about copper Owns it POV How to Cook a Steak

Cites even heating, heat conduction

anyone who is anyone who already has one of these con knives and it's you know been a couple years now like make sure you learn how to sharpen your own life you're gonna love it the same way that you had it day one when you got it out of the box

durability about KAN knives Passing on someone else's experience Here Are Some Great Knives (For a Great Cause!)

Cites edge retention

J. Kenji López-Alt earns commission on this. Stated in the source: “and uh don't forget to use the promo code kenji to get a little extra off” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Owned 2 years

so again um con knives not a paid sponsorship i just like the knife

recommendation about KAN knives Owns it Here Are Some Great Knives (For a Great Cause!)

J. Kenji López-Alt earns commission on this. Stated in the source: “and uh don't forget to use the promo code kenji to get a little extra off” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

I got to say the experience of sort of designing and going through all the iterations and figuring out what the materials and stuff are, all of it was sort of stuff that was carefully considered. Even this little bit right here, we sort of figured out what angle we want that to be to sort of balance control with with…

durability about KAN Shitoku Owns it I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

Cites build quality

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

So, like a more typical santoku drops off and it has a pretty flat bottom here. I wanted to add to that a little bit more of a of a curve and a taper here. Um so, that's why we call it shitoku, which means four qualities. So, it has the same qualities as the santoku, plus it has sort of the tip of a a gyuto, like a…

use-case fit about KAN Shitoku Owns it I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

So, a santoku is a Japanese knife this shape that is said to have three qualities, you know? So, it has the qualities of three different Japanese knives, and it's so sort of like a all-purpose knife. It's good for vegetables, it's good for meat, it's good for filleting fish, it's good for sort of rough work and fine…

use-case fit about Kitchen Knives I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

And I hope that uh if you are one of the folks who uh wants to order this and get this um in your home that uh you will use it every day and you'll find uh as much pleasure out of uh using it as Gordon and I have had uh in designing and constructing them.

recommendation about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

there's a very limited number of these are made. So Gordon is making all of these by hand. Uh so we are making a run of a hundred of them to start. Uh it's a very laborintensive process. It's very high quality materials. Um it's made right in Fall City, Oregon, uh at his knife shop.

durability about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites build quality

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Um the difference in in my design versus a traditional sanu uh comes down to the tip. So uh a traditional santoku would have a bit more of a sort of square tip. Um whereas uh our knife tapers down to the point that's more similar in style to a western style chef's knife or a gto. It also has a slightly uh steeper…

appearance about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites appearance, shape and form

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

So the a santoku is a knife that is designed a Japanese style knife that is designed to work with meat, work with vegetables, work with seafood. Uh so anything that you're going to be cutting in the kitchen, a santoku is going to work.

use-case fit about Kitchen Knives I Made the Knife of my Dreams

It is a little bit slimmer uh and lighter uh than the first knife I made. Um, the heel is a little bit slimmer. Um, so it's a little more slender, a little more uh a little more well balanced obviously because this is made with his hand, his experienced hands and not mine.

handling about Gordon Hansen santoku Owns it I Made the Knife of my Dreams

Cites ergonomics, weight

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

It was a uh a knife uh santoku in style um but a little bit slimmer towards the tip so that it gives you a little bit more precision when you're doing precise knife work.

use-case fit about Gordon Hansen knife Owns it I Made the Knife of my Dreams

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Um, first of all, it doesn't get hot enough, but some of it is the flavor of sort of that of the metal itself, the metal, the food contact with the metal. Um, so if you have that kind of plastic layer of nonstick in between, you don't develop it.

performance about Non-Stick Cookware Owns it I Make Spam Fried Rice in my New Wok

Cites flavour impact (against), heat resistance (against)

And carbon steel does that really well. And compared to cast iron, it heats up faster, cools down faster, and it's also much lighter.

Three judgements rest on this sentence:

• objects handling about Cast Iron Skillets Owns it cites weight (against)
• supports handling about Carbon Steel Pans Owns it cites weight
• objects performance about Cast Iron Skillets Owns it cites heating speed (against)

I Make Spam Fried Rice in my New Wok

if you know and unless you're cooking for more than say six to eight people you're not really going to need anything more than 65 000 btu that's plenty of heat uh to produce wakay and to produce you know cook a stir-fry for your family

use-case fit about Eastman Outdoor Kahuna Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites flavour impact

it's easy it's transportable the legs telescope

handling about Eastman Outdoor Kahuna Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites portability

what i like about this one is that it is solidly constructed it's nice to look at

durability about Eastman Outdoor Kahuna Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites build quality

so this is not a bad burner it's called the gas one it is designed for boiling big pots of water and for that it's great

use-case fit about Gas One burner Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

so i tested out five different models um when i first went into it i thought that btus were going to be the main thing that the higher the btus uh the better but it turns out that actually burner placement is really important

performance about wok burner Tested it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

but in chinese restaurants frequently they will have very very powerful burners um and that's important for stir-frying for a number of reasons first of all it allows you to stir-fry without steaming your food there's enough energy going in there that your food fries and sears instead of steams

performance about wok burner Owns it The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji's Cooking Show

Cites flavour impact, searing and crust

so when I was working on my book uh the walk um I recommend this walk in the end a 14 inch carbon steel flat bottom walk flat bottom because it fits Western stove tops better

recommendation about Woks Owns it My Favorite Wok Spatula

Cites stovetop compatibility

you can also stack them like this if you have like well you can have like a big row of food so they're kind of they kind of interlock like that so then you can press down in whatever shape you want

handling about Chef's Press press Equipment Charity Sale

Cites adjustability

and you use them to hold down foods when you're when you're searing them on a flat top so this combined with a baking steel is really wonderful

use-case fit about Chef's Press press Equipment Charity Sale

these are presses that were designed by a chef here in california bruce hill um and they are they're wonderful

recommendation about Chef's Press press Equipment Charity Sale

i use it for pancakes i use it for searing steaks i use it for searing shrimp making grilled cheese etc

use-case fit about Baking Steel Baking Steel Mini Owns it Equipment Charity Sale

this is their they call this the skinny it fits over two burners so you can use it as a griddle you know like a diner style griddle for making pancakes searing meats making hamburgers smash burgers

use-case fit about Baking Steel Owns it Equipment Charity Sale

Cites surface finish

this is the thing you see me using all the time it's great for picking up stuff it's great for splitting dough it's also got a ruler on it it's um yeah very useful tool

use-case fit about OXO Owns it Equipment Charity Sale

Cites versatility

their balloon whisks are really nice i'm nice and whippy and they have these nice grippy textured handles

performance about OXO balloon whisks Equipment Charity Sale

Cites aeration