"Andy" <q> wrote in message ...
> 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

The only problem with a round bottom and no ring/collar is that the thing's
going to be a bit unstable, sort of like you, Andy. Then, you'll be posting
messages here, asking if you should go to the hospital for 3rd degree burns.

Use the ring.