terms

Terms of Service

Last Updated: January 5, 2026

Welcome to the Wok Kitchen: By using this website, you agree to respect both these terms and the ancient art of wok cooking. Just as mastery of the wok requires discipline and dedication, using our services requires adherence to these guidelines.

1. Acceptance of Terms

Welcome to Elias Sterling’s Wok Mastery Academy. By accessing and using this website, you acknowledge that you have read, understood, and agree to be bound by these Terms of Service. If you cannot commit to these terms with the same dedication I expect you to bring to wok cooking, please do not use this website.

My Philosophy: The wok is the most versatile tool in the kitchen, but only if treated with respect. Similarly, this educational platform works best when used with respect and commitment to learning.

2. Description of Services

This website provides comprehensive wok cooking education and resources, including:

  • Wok Cooking Techniques: Traditional and modern methods for achieving restaurant-quality results
  • Equipment Guidance: Proper wok selection, seasoning, and maintenance (NO non-stick recommendations)
  • Recipe Instructions: Detailed recipes designed for home kitchens with electric or standard gas stoves
  • Video Tutorials: Step-by-step demonstrations of proper wok techniques
  • Community Forums: Discussion areas for serious home cooks committed to improvement
  • Troubleshooting Guides: Solutions for common problems like soggy vegetables and tough meat

3. Educational Philosophy and Standards

3.1 My Teaching Approach

As your wok instructor, I maintain high standards because:

  • Excellence requires discipline - Proper technique cannot be compromised
  • Respect for tradition matters - These methods have been perfected over centuries
  • Quality ingredients deserve quality technique - Don’t waste good food with poor execution
  • Consistency comes from practice - There are no shortcuts to wok mastery

3.2 Your Commitment as a Student

By using this website, you commit to:

  • Taking instruction seriously - This isn’t casual cooking; it’s skill development
  • Following techniques precisely - Modifications often lead to failure
  • Practicing regularly - Wok skills deteriorate without consistent use
  • Respecting the equipment - Treat your wok as the precision tool it is
  • Being patient with the learning process - Mastery takes time and dedication

4. Equipment Standards and Recommendations

4.1 Acceptable Cookware

I ONLY endorse and provide guidance for:

  • Carbon steel woks - The gold standard for serious cooking
  • Cast iron woks - Acceptable alternative with proper seasoning
  • Traditional round-bottom woks - Ideal for gas stoves
  • Flat-bottom woks - Compromise solution for electric stoves

4.2 PROHIBITED Equipment Discussion

This website will NOT provide guidance for:

  • Non-stick pans for stir-frying - These are fundamentally incompatible with proper wok technique
  • Aluminum “woks” - These are not real woks and produce inferior results
  • Electric wok appliances - Cannot achieve proper heat levels
  • Coated or treated surfaces - These prevent proper seasoning and heat transfer

My Position: Using inferior equipment while expecting superior results is like trying to paint a masterpiece with a broken brush. I refuse to enable poor equipment choices.

5. User Responsibilities and Kitchen Safety

5.1 Safety in the Kitchen

Wok cooking involves high heat and requires:

  • Proper ventilation - High-heat cooking produces smoke
  • Fire safety awareness - Keep appropriate fire suppression nearby
  • Burn prevention - Use proper protective equipment
  • Sharp knife safety - Proper cutting techniques prevent injury
  • Hot oil handling - Understanding splatter patterns and protection

5.2 Personal Responsibility

You acknowledge that:

  • Cooking involves inherent risks - Hot surfaces, sharp tools, and high temperatures
  • You cook at your own risk - I provide instruction, not supervision
  • Proper technique reduces risk - Following instructions carefully is your responsibility
  • Your kitchen setup affects results - Not all stoves can achieve restaurant-level heat

6. Community Standards and Conduct

6.1 Forum and Discussion Guidelines

In our community areas:

  • Stay focused on wok cooking - Off-topic discussions will be removed
  • Show respect for traditional methods - Criticism should be constructive
  • Share failures and successes honestly - We learn from both
  • Help fellow students improve - Support the learning community
  • No promotion of inferior equipment - Especially non-stick pans for stir-frying

6.2 Unacceptable Behavior

I will not tolerate:

  • Disrespect for traditional techniques - These methods have proven themselves
  • Promotion of shortcuts that compromise quality - Excellence requires proper method
  • Spam or commercial promotion - This is a learning environment
  • Dangerous cooking advice - Safety is non-negotiable
  • Arguing about non-stick pans - This debate is settled

7. Intellectual Property and Recipe Usage

7.1 My Content and Methods

All instructional content, including:

  • Technique demonstrations - Years of refinement and teaching experience
  • Recipe formulations - Tested and adapted for home kitchens
  • Teaching methodologies - My unique approach to wok instruction
  • Video content - Professional demonstrations and explanations

This content is protected by intellectual property laws.

7.2 Your Usage Rights

You may:

  • Use recipes for personal cooking - Cook for yourself, family, and friends
  • Practice techniques as taught - Follow instructions for skill development
  • Share results with proper attribution - Credit the source when sharing successes

You may NOT:

  • Teach my methods commercially without permission
  • Reproduce content for profit without authorization
  • Modify recipes and claim them as original - Respect the development process
  • Use content for competing educational services

8. Results and Expectations

8.1 What I Promise

With dedication and proper technique, you will achieve:

  • Restaurant-quality stir-fries - Proper heat control and timing
  • Perfectly cooked vegetables - Crisp, bright, and flavorful
  • Tender, flavorful meats - Proper preparation and cooking techniques
  • Authentic flavors - Traditional methods produce traditional results
  • Confidence in your wok skills - Mastery comes from understanding

8.2 What I Cannot Guarantee

I cannot guarantee results if you:

  • Use inappropriate equipment - Especially non-stick pans
  • Skip fundamental techniques - Shortcuts lead to substandard results
  • Cook on inadequate heat sources - Some stoves simply cannot perform
  • Ignore timing and temperature guidance - Precision matters in wok cooking
  • Substitute ingredients without understanding - Changes affect outcomes

9. Limitation of Liability

9.1 Educational Nature

This website provides cooking education, not:

  • Personal cooking supervision - You cook independently
  • Equipment warranties - I recommend, but don’t manufacture
  • Kitchen safety guarantees - Cooking involves inherent risks
  • Dietary or health advice - Consult appropriate professionals for dietary needs

9.2 Liability Limitations

To the maximum extent permitted by law, I shall not be liable for:

  • Kitchen accidents or injuries - Proper safety practices are your responsibility
  • Equipment failures or defects - Purchase from reputable suppliers
  • Food safety issues - Follow proper food handling procedures
  • Disappointing results from improper technique - Excellence requires precision
  • Damage from inadequate ventilation - Proper kitchen setup is essential

10. Advertising and Equipment Recommendations

I may recommend specific:

  • Woks and cooking equipment - Only products I personally use and trust
  • Ingredients and seasonings - Quality ingredients for quality results
  • Kitchen tools and accessories - Items that support proper technique
  • Educational resources - Books and materials that complement my teaching

10.2 Advertising Standards

Any advertisements on this site will:

  • Align with my teaching philosophy - No promotion of inferior methods or equipment
  • Support serious home cooking - Products that enhance rather than shortcut technique
  • Maintain quality standards - I will not promote products I wouldn’t use myself
  • Never include non-stick pans for stir-frying - This is non-negotiable

11. Modifications to Terms

I reserve the right to update these Terms of Service to better serve serious home cooks. Changes will be announced through:

  • Website notifications - Prominent notices on the homepage
  • Newsletter updates - Direct communication to subscribers
  • Community announcements - Posts in discussion areas

Your continued use after changes indicates acceptance of updated terms.

12. Termination of Access

I reserve the right to restrict access for users who:

  • Consistently promote inferior techniques - Especially non-stick pan advocacy
  • Disrupt the learning community - Maintain respectful discourse
  • Ignore safety guidelines - Kitchen safety is non-negotiable
  • Violate intellectual property terms - Respect the content and methods
  • Demonstrate unwillingness to learn - This platform is for serious students

13. Contact Information

For questions about these terms or my teaching methods:

  • Email: [contact@woktutorial.com]

14. Governing Law

These Terms of Service are governed by applicable laws in [Your Jurisdiction]. Any disputes will be resolved through appropriate legal channels.

A Final Word from Your Instructor:

Just as I demand respect for the wok and proper technique, I expect respect for these terms. They exist to maintain the integrity of traditional cooking methods and ensure that serious home cooks can learn in an environment dedicated to excellence.

Remember: The wok rewards those who approach it with respect, patience, and dedication. The same principles apply to using this educational platform.

Master the fundamentals, respect the process, and the results will follow.

Elias Sterling
Wok Instructor & Advocate for Proper Technique