On 5/28/2014 2:27 AM, gregz wrote:
> 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
>

I used my large carbon steel wok on my gas stove. Some of them come
with a ring that helps concentrate the heat, but I never used it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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