jay said...

> On Wed, 15 Nov 2006 08:33:53 -0600, Andy wrote:
>
>> Do I need a flat bottomed wok or what? How hot does a wok need to get
>> to do stir-frying?
>>
>> Andy
>
> I don't like flat bottoms period! Guangdong
>
> Get a traditionally shaped one and put it directly on the burner. The
> ring can help to stabilize it but you don't really need it. Turn on
> the burner with wok in place.. and go smoke one.. then come back in
> and cook.


I LIKE this guy for some reason!

Thanks,

Andy