Quote:
Originally Posted by Don Ro
My range burner racks (not sure what they're called) have no centers so I'd guess a wok would sit well onto them.
1. What's a good size in a wok? I'll be cooking for two and will want left overs.
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2. Are the bigger ones easier to shovel food up onto the sides?
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3. Are the ones with wooden handles easier to manage?
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Thanks for the link. Great prices for what looks to be a good wok.
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Old joke:
New Chinese cook book - "How to wok your dog."
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YOu need about a 22K BTU Burner to retain heat and to quickly recover heating the Wok. You also need a high capacity Range Hood..to get rid of the greasy smoke. Watch a few UTube Chinese restaurant videos and notice their kitchen set ups. Those Chinese restaurants are running 130K + BTU burners..
If you do not have the 22K BTU you have to cook in small batches and then assemble it at the end. That is why I bought a Propane outside burner..to get the heat..
14" is a good size for the home cook..per Grace Young
Carbon Steel...
The wood handle is cool to the touch. Also for the stove top a FLAT BOTTOM Wokl is easier, other wise you need a WOk RING which will move the WOK a bit higher off the flame.