So, how do they wok? Ahem, I'll be serious. The Chinese odd frying pan, like a big funnel with no hole. They must need a different heating surface? Anyone cook with one?

I do stir fries with one. Turn out OK but nothing seems to be as good as a Chinese restaurant.

Need good heat (not electric). Gas is your friend. And quick. You’ll find recipes on how to do it but bottom line, cook too long and everything gets soggy and mushy.

I deep fry with mine but, like any hot oil frier, gotta be really careful and not leave unattended at all.

wabigoon get a disk off of a old harrow plug the harrow shaft hole and you got a wok better than any chinaman has

Breath of Dragon for proper Wok Hei is required for optimal hand hammered carbon steel wok performance.

Pretty much suck with an electric burner. Needs a special flame burner to really work right.

I have a heavy steel wok that i really like. Flat bottom works great on a gas burner.

Gets screaming hot and makes it easy to keep food moving.

Keep saying I’ll make one.

Horse shoes for handles.

Last ones i replaced were scalloped blades. Online the big, 22” round blades aren’t too much. But shipping is. I don’t live in farming country, that’s in the MS delta. So stores around here don’t stock much.

Electric works fine if you have a stand off ring to go under the wok.
With that the wok never touches the stove element.

So how does it ever get hot? Standoff rings greatly reduce conduction and increase radiant heat. Conduction is far more efficient.

Yeah right , Gonna take a chitton of BTUs to get it to Wok hei temp to run efficiently.

Discada yes.

Wok no.

I have one

The Big Green Egg is great for the wok. I don't cook on mine until it reads 700* with an IR thermometer, but you better have all of your stuff ready to go because it is one helluva fast cook. I don't see any way electric woks could reach high enough temps to wok properly.

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I’ve got a great gas stove, but I’m gonna give that a try, Bowhunr.

Do you have a kamado style cooker?

Yes, I do. Do you use the pizza stone rack to hold the wok?

My favourite YouTube cooking channels have Cambodian chicks cooking on charcoal fires with their wok. I never even made the connection.

They use a traditional cooker that is formed by pouring concrete into a galvanized pail.

https://stoves.bioenergylists.org/newlaobucket

I use a product from the Ceramic Grill Store called "The Spider" that holds the wok down close to the coals. They make them for a bunch of different Kamado style cooker and are about $25.00 + shipping. I posted the link below.

https://ceramicgrillstore.com/

Mike

Have a couple and they are used about twice a week. One is good for about 4 people and the other is a monster that will cook up a meal for 10. Always cook outside, as we use a free standing gas burner that can throw flame about 5 ft tall and pour the heat to them. Would need commercial grade ventilation if used indoors, as they put out a ton of aerosols when the flames are cranked up.

Put an iron skillet on the table and that makes for a stable serving platform when it comes in.

We housed and worked with some Chinese graduate students years back. When they left, one could literally skate across the floor in their kitchen.

I take a 2 mile WOK every day.

But do you wok your dog?

Yes, my dog likes a wok also. sometimes she catches a squirrel for her wok.

What ever Wok-s!

whot wok never heard of it

kept it handy for awhile...inspired by the kung flu

Now we're talking Asian cooking!

My favorite Korean cookbook-

101 Ways To Wok Your Dog.

go ahead start a thread somewhere, i won't click on it

"You've got wok that lonesome valley".