Increasing the amount of ingredients will crowd the wok and lower the heat, thus making it pointless to go to the trouble of firing up the grill in the first place. It's not much more than a restaurant-grade burner with a few parts welded onto it and a ring to rest your wok on, but if restaurant-style cooking is what you're after, restaurant equipment is what you need. As such, I don't see a need to go into the details of why each of the three other burners I tried (the Bayou Classic, the Concord, and the Gas One) didn't make the cut.

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Her specialist subjects included natural wine bars, handmade pasta spots and restaurant accessibility. Any meats or perishable vegetables should be removed from the fridge at least 10-15 minutes before you’re ready to cook too, since cold food hitting a hot wok won’t turn out properly.We try each wok on gas, electric and induction hob types, and score them based on balance and manoeuvrability, time to heat up and amount of sticking or burning. In a hypothetical, completely efficient world, it takes 141 BTUs to raise the temperature of two liters of water by 80 C, and an additional 50 BTUs to heat a 1. A common lament among lovers of stir-fries is that it’s often impossible to generate the high heat needed to make them properly at home. I hovered over the tracking information sent to me by Jerry as if I was tracking Santa Claus on radar. As someone who grew up with that elusively smoky flavor of restaurant-style Chinese food, it's something I long to capture in my own cooking.

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According to Chinese cooking expert Fuchsia Dunlop, who offers tons of other good wok tips, you should also have have a bamboo brush or whisk to wipe down the wok in between batches of food. A blue flame is hotter than an orange flame, so blue flames are an indication of better combustion efficiency). The detachable handle (sold separately) can be used on cookware across the Tower range and means this wok can be stacked easily in the cupboard. Anything longer than a flash in the pan is absolutely off the table when it comes to proper stir-frying.If your wok is used infrequently, wipe the dry wok with vegetable oil and this will prevent rust in storage. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. With the darkening of its Thermo-Signal red dot, there’s a visual cue that your wok has reached an ideal temperature for cooking, but when flash and stir-frying we’d always give it a minute or two extra to get things really smoking hot. But producing that bed of coals takes time, which is why, to recreate this stir-fry environment at home, the combination of the Weber Genesis® II gas barbecue and a heavy, rounded cast iron wok are just perfect.