Beer Forum

I guess just as Wort shouldn't be made on a gas stove niether should stir fry. So I'm off to the back yard.

I'm looking at this stand:
http://www.chefsresource.com/outdoor-wok-set-carbon.html, but I'm open for suggestions. Also the other choice would be SS vs Carbon Wok.

I've done stir fry on a gas stove before, no biggie.
Get the Carbon not SS... and definatly not a teflon one.
Hammered is best because it lets you bring stuff up to the sides to rest while the other stuff cooks.... just more control.
BUB

bub wrote:I've done stir fry on a gas stove before, no biggie.
Get the Carbon not SS... and definatly not a teflon one.
..
BUB

Sure you can do stir-fry on the stove. And you can make beer without a rapid boil, without a starter, ferment without temp control etc.

Seriously though, I’m tired of the clean up and how every time I add ingredients it kills the heat. Maybe I just got a pussy stove. But look at what restaurants use, they cook over a blast furnace.

Anyone know what’s the difference between carbon and SS. Just no rust? And more $$$?

Heat transfer is better with carbon steel... Right rock candy?
BUB

My wife is Asian, so I've had to let her use one of my turkey fryers for making stir frys. No need to buy a special burner stand & all, if you already have a turkey fryer.
And whatever you do, get a hammered, carbon steel wok.
I have a link if you need one.