"VegA" > wrote in message
...
> On Wed, 15 Nov 2006 10:16:01 -0600, Omelet >
> wrote:
>
>>In article >,
>> "JoeSpareBedroom" > wrote:
>>
>>> "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.
>>
>><lol>
>>
>>Mom used to cook with a regular wok on an electric burner all the time...
>>We had to quit tho' when we got the glass top.
>>
>>One of her last Christmas gifts was an electric wok that she'd requested.
>>She never did get to use it. :-(
>
> Electric woks should be banned.
>
> Wok cooking is high consistant heat.
>
> Your stove, electric or gas, can NOT get as hot as a chinese stove.
> Sure you can still use your wok on either. I have and still doo.
> Chinese resturants have 10 inch gas pipes just for their wok stoves.

10 inch pipes? Do you mean burners?