Chef Jon Kung

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Chef Jon Kung page for Chef Jon Kung

10/17/2026

Do NOT buy non-stick woks

To achieve actual wok hei, your pan needs to hit 500°F or higher. At those extreme temperatures, the coating on a non-stick wok is actively degrading and leaching forever chemicals directly into your food.

Carbon steel is the best choice for most people. It behaves similarly to cast iron but absorbs heat incredibly fast, making it the only material you should be using for a proper stir-fry. Whether you are using a flat-bottom for your home range or a traditional round-bottom over a high-BTU or Induction burner, carbon steel is usually the way to go.

What kind of wok are you currently cooking with? Drop it in the comments and let’s see if it’s time for an upgrade. 👇

jonkung thirdculturecooking culinaryscience

10/10/2026

Dating advice from a chef

10/04/2026

Bamboo brushes are naturally antimicrobial and can be cleaned by simmering in a pot of water on occasion. Be sure to allow it to dry completely between uses with a nice hard shake. They are stronger than the scrubbing sides of your sponges, don’t use them for non stick pans, for those use a softer coconut fiber sponge or brush.

10/04/2026

There’s a LOT of AI generated food on Facebook. More than any other platform. I don’t get why people fall for it. If it’s food that isn’t possible, what’s the point?

10/02/2026

Furikake Tomato 🍅 Sandwich 🥪

Tagging my friends below cause we don’t gatekeep good food

Pineapple Tomato (Eastern Market)
Olive Levain (White Lotus Farms)

09/28/2026

Save water, time, money, and every but actually using that dishwasher. Tell your Asian parents.

09/25/2026

Mushrooms are not plants so stop trying to cook them as if they were…

09/24/2026

Soft foods for post dental surgery can still be packed full of protein

09/22/2026

82% of Michigan lawmakers have taken money from DTE and Consumers’ PACs. Prop 2 puts a stop to those contributions.

In collaboration with Michigan Creator Collaborative

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