"Curt Nelson" prevaricated:
>
> When I stir-fry, I do it out on my deck with a *huge* propane burner and a
> carbon steel wok. The first couple of times I tried the hot-pan-cold-oil
> thing, the oil pretty much exploded in a fireball and damn near took off my
> eyebrows. The wok heats up so fast that I now put the oil in first with much
> better results.
>
> On another note, the first time it happened I covered up the flames and put
> the fire out. Next time I just threw the food into the pan and stood back a
> bit and continued stir-frying and the flames went out in a few seconds...
> they were an exciting few seconds, though. It wasn't the oil proper that was
> on fire, it was just the gases coming off of it. When the food dropped the
> temperature a bit, it extinguished with no huge effect on the food. I did
> decide that was the last time I was going to try that again...
>
> Hasta,
> Curt Nelson

No one in their right mind is going to do any propane cooking on a
deck let alone with one of those blast furnace wok heaters... I don't
believe you have a deck or a propane heater or a wok or that you've
ever cooked anything... I don't believe a word you write... you are a
LIAR!

Sheldon