Quote:
Originally Posted by masraum
I have to assume that adding the item to be cooked and stirring probably cools it off enough to keep it from burning so that makes sense. If it was something like a cast iron skillet with a large heat soak it probably would have heated up and burned anyway, but since it was a wok that can cool off quickly by comparison, no issues.
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I totally get what you are saying Steve but it's a tiny amount of oil and very large wok, and better, the new stove burners put out some serious BTUs. Boils 2 gallons of water pretty fast, much faster than last cooktop.
The best thing to do is hit it with the Fluke temp gun during the whole process to see what's going on.
All that said I want to get a 100K BTU wok burner as I'm just starting to produce some really authentic stuff.