notbob > wrote:
> On 2014-05-27, T Blake > wrote:
>
>> But since the Chinese are the masters of the wok, i wonder if there is a
>> reason in terms of their use and convenience for this *preference* for
>> carbon steel ?
>
> Go to yer library and check out The Breath of a Wok, a book dedicated
> to the mythos of the classic carbon steel wok. It covers all that
> how/when/why stuff in detail with a heavy dose of nostalgic reverie
> thrown in. Then, make up yer own mind.
>
> I have a 14" carbon steal wok with a perpendicular wooden pan handle
> on one side and a helper handle (sqr loop) on the other. The only
> thing I would change is to remove the wood grip in the helper handle,
> as it's gonna get burned, anyway. Is it better or worse than a SS or
> cast-iron or even a hand-hammered wok? Damned if I know.
>
> What is really important when comes to cooking with a wok is the heat
> source. I don't care if you have a nat gas/propane stove or an
> oversized electric hob or any of that stuff. None of it is hot
> enough. I use my wok on my turkey fryer burner, which is 5X-10X
> hotter than any kitchen stove and I still wish it was hotter.
> Commercial wok burners have an adjustable foot fuel pedal the cook can
> step on to immediately supercharge the burner flame and keep the wok
> at high stir-fry temps when dumping in a buncha food. Otherwise you
> gotta toss in smaller amts of food or wait for the wok to get back up
> to s/f speed.
>
> nb

I got a large carbon steel wok. Pretty much useless on my gas stove.

Greg