If food is sticking to your wok, that means your wok isn't hot enough!
I have two woks - a regular carbon steel wok I bought from an Asian grocery store for $25, and a cast iron wok given to me by my wife's mum. Nothing sticks to these woks, not even eggs or fish. The secret is heat - and a LOT of it. Drop some water into your wok - it should instantly sizzle and float around on a bed of its own steam. That is what happens when you drop food on it - it instantly sizzles and does not stick. If your wok does not do that, you need to let it heat up for longer, or cut down the amount of food you put in the wok at once, or preferably buy a stronger wok burner.
Traditional Chinese wok burners is simply charcoal in brick chimneys. The wok would get so hot that it would glow red. You had to be careful how much oil you added because you would get a spectacular flare. My grandma used to have a wok cover in one hand while she added food with the other. As soon as the food went in, the wok would flare, flames would leap up several feet, and she would quickly cover the wok to kill the fire. Then she would lift up the cover, give the food a quick stir, and then it comes out. Stir fried noodles in under a minute, with the distinctive nutty and slightly burnt aroma that the Chinese call "wok hei" (or "wok breath").
Last edited by Amfibius on Tue Oct 11, 2011 9:09 pm, edited 1 time in total.
Smokey Mick wrote:Nah mate, You have a mystry bag in there, Looks like some sort of rock crab.
The claws up top of the pic, Differant color, stubbier build, Black points ?
Im sure Ive seen them but just cant place the type.
Female Blue Swimmer, different colour and sometimes have a different shaped claw. The females are usually prized as they have a slightly better taste.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.
Having seen this thread 18 months ago I decided to buy a 26" Wok last year from a large oriental supermarket in England. Due to the poor weather in 2012 I was unable to hold a BBQ party and so it never got used until yesterday when I cooked Thai Yuk Sung and then Thai sesame chicken noodles (amongst other items). The results were fantastic and my friends being amazed to see someone use a wok on a bbq (I did give you the credit).
Anyhow, on another thread (I can't find that one, there was a question on what to use to enable air to flow out of the kettle. After much searching I came across lifting shackles and 4 of these (with the pin removed) equally placed over the rim worked a treat