Quote:
Originally Posted by Chris Martin
Wok's work best with high btu burners, really commercial stuff. If you dont have enough heat the pan cools down when you add the food, steaming it, and the pan never recovers. Your best bet is to use a quality frying pan, assuming you have a traditional American range.
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+1
A typical house range might put out 10-15,000 BTUs, where a wok range in a chinese restaurant will put out 10 times that, easily. So, you'll never have enough heat. A thicker wok, or a cast iron pan would work better. Heat it until you think it's going to melt, then start cooking. Small batches work best. Follow the directions in the recipe, which often has you cooking some part of the dish, then removing it temporarily while you cook another component.
Back to the wok ring question, the make the notched ones, so keep looking. You may wish to make one (any decent sheet metal shop could do it) as you want the wok as close to the fire as you can get it, so a custom one may be better.
JR