by steve » Thu Nov 21, 2024 3:12 pm
BTW, if you get a round bottomed wok, you'll need
this ring to put around your gas stove. This one is made in Taiwan.
Traditional woks need really, really high heat (which is why some Asian kitchens are retrofitted to look more like fire pits). These kinds of rings expand and concentrate all the flames of a traditional gas stove into a larger flame which covers more surface of the wok. It's actually my preferred way of using a wok (vs flat-bottomed ones, which only focus the flame on the bottom). Ideally you want to get as close to "old school" as possible: a solid iron wok where the heat is distributed evenly throughout the pan.
The other advantage, of course, is that a ring like this will hold a round-bottom wok in place vs rolling all over your kitchen.
BTW, if you get a round bottomed wok, you'll need [url=https://amzn.to/40Zu19u]this ring[/url] to put around your gas stove. This one is made in Taiwan.
Traditional woks need really, really high heat (which is why some Asian kitchens are retrofitted to look more like fire pits). These kinds of rings expand and concentrate all the flames of a traditional gas stove into a larger flame which covers more surface of the wok. It's actually my preferred way of using a wok (vs flat-bottomed ones, which only focus the flame on the bottom). Ideally you want to get as close to "old school" as possible: a solid iron wok where the heat is distributed evenly throughout the pan.
The other advantage, of course, is that a ring like this will hold a round-bottom wok in place vs rolling all over your kitchen.
[url=https://amzn.to/40Zu19u][img]https://m.media-amazon.com/images/I/61SyoMrICML._AC_SX679_.jpg[/img][/url]
