Wok cookery chat

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c00ps

Nice thread, DJ.

Question for those better-versed than me (and I probably already know the answer...). Domestic gas burner - no way around the heat not being fierce enough is there? I have tried leaving the wok a long time to get smoking. But it still loses too much heat during cooking.

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Acliff in reply to @c00ps

Heavy cast iron woks can do a decent job, as they retain heat and don’t cool down as fast when you introduce new ingredients.
You have to cook differently though as you can’t move the food with your spoon more, rather than moving the pan.

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c00ps in reply to @Acliff

Excellent, thanks. I shall have a look at some not-too-expensive cast iron then!

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