does that wok burner have a pilot light??

that was a "must-have" when I was shopping. I grew up in the Chinese restaurant. I know the woks are fire up, turned off, fired up..all the time.

lack of pilot light was a non-starter..(hey, kinda a pun!!!)

it doesn't. I used my mapp torch. one of the click long nose lighters would work too.

I don't think it would be too hard to rig up the same gas control arrangement that a wok stove uses. You could probably source all of the same components.

my wok and burner has been doing lots of heavy lifting yesterday.

last night was Pescado a la Diabla!

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Great pic as usual and that sounds really good. I have to get frying some fish soon.

Played around with the flame on the burner. When you want it hot, pan gets hot nearly instantly so you can do 30 second bursts of 3/4 flame and then turn it down. Fajitas today with the steak. Love the burner, going to find/make a custom cart for it.

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that burner blows mine away for for cast iron pans for sure.

and Paella? no contest, you win. sick burner for that...sick!!

I got it a year ago on Wayfair. Same one here on Walmart.

I am so far impressed with it. Can't wait to make paella, thanks for the reminder. Jambalaya too.

Ktaxon 200,000 BTU Propane Single Burner 0-20 PSI Adjustable Regulator Square

Paella pan has been acquired. Not a true pan but I'm going to venture to say better, maybe. Getting a crust on the bottom should be a breeze this 20" and 34 lb of cast iron goodness.

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wow. that is a cast iron paella pan!!

mine is carbon steel and is a fickle B. but I like how responsive the heat adjust is..you will need to anticipate your needs more. :D

(your shallow pan fried chicken game will be able to handle a crowd!)

Saffron ordered, will put together a dinner party next week/end time permitting. Agreed on the heating process, I think the turn on high blast for 20 seconds and turn down for several minutes will work well.

Hadn't thought about fried chicken. Have a Krups deep fryer that I love but this would cook a lot more chicken at once. Limited to 3 thighs for quality frying in the Krups, this could double that. I see Korean fried chicken dinner party in the future too. I could see using both together. Pan for first fry, fryer for high temp second fry.

carne asada with chimichurri tacos, fresh guacamole & salsa. phenomenal. Learned an important lesson, make sure you have enough charcoal, thankful I had some oak still but a big coal bed would have made the steak even better with more char. Also best without the cotija.

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Not for dinner....yet. This looks exactly how a homemade pizza should look...to me.
Plus he uses sausage along with pepperoni....my favorites.
Going to try it sometime soon.


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So I baked a sourdough boule, to use for stuffing on Thursday...

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I've got another one on deck for for Thanksgiving

I made this yesterday...from the video two posts up.
The crust turned out perfect...in between a thin and thick crust and crispy. I didn't wait long enough before removing a slice for the pic. 500 degrees and the top slid partially off.
It was delicious.:)


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Trader Joes 'Pepita' salsa, Daisy. Inside cajun rice, onions, black beans, La Preferida refried, ribeye with montreal steak seasoning, shredded pepperjack, 313 tortillas were soft and easy to wrap. Cooked them a little more to seal the edges. Made a dozen batch and froze them.

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Season your store bought ground beef. Squish into thin patties between waxed paper. Freeze.
Toss that on hot cast iron and compare it to anything available from the fast food$$.

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White Lasagna Soup. This was excellent. Garlic onions leeks mushrooms sweet italian sausage callabrian peppers oregano thyme broken lasagna noodles chicken stock and heavy cream. Yum!

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That looks great Mark!

How did you do the Calabrian peppers? The ones I have in a jar are extremely hot.

They are hot. I used jarred chopped Calabrian peppers sparingly - about 1 tsp for the whole pot. My wife doesn't like hot so I goosed my bowl with a little addl Calabrian condiment>:) Forgot to mention, the soup is garnished with a large dollop of ricotta, grated Parm and shredded Mozzerella (mixed equal parts)

Thanks!!!

Wonderful!