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How hot is Chinese restaurant wok?
A Wester skillet will drop to around 480°F, while a wok, because of its lower amount of stored heat energy, will drop all the way down to nearly 400°F.
How hot do restaurant woks get?
SEAR ZONE: The bottom of a wok is the hottest part (it can exceed 750 degrees when set over a conventional gas burner) because it makes direct contact with the heat source. Food that passes through this part of the pan cooks rapidly and acquires flavorful browning.
How many Btus is a wok burner?
To stir fry in a wok properly, the temperature needs to be able to recover right away the instant the food hits the pan. Restaurants will have burners that are 20 to 50,000 BTU; some restaurants will even have special wok burners that are 250,000 BTU.
Is a wok worth buying?
The wok is one of the most underrated pieces of kitchen cookware, and is one that I’d suggest most “intermediate” kitchen hackers add into their repertoire. Yes, woks are essential for stir-frying, but they can do so much more.
Why should you not overcrowd your vegetables when stir frying?
Overcrowding the pan. Overcrowding the pan will kill your stir-fry. Having too many ingredients will bring down the temperature of the wok, which ultimately causes the food to steam rather than stir-fry, and results in uneven cooking.
What is the Best Wok for Chinese cooking?
So most of the Chinese cookbooks recommend: Carbon steel wok + wok ring + home kitchen gas stove => The wok will be far away from the flame, which makes a less powerful gas burner even weaker. Carbon steel flat bottom wok + electric stove / home kitchen gas stove => Only a small bottom area is in contact with a small heat source.
What is a restaurant Wok stove?
Different from the household gas range, a restaurant stove sits inside of a pit to hold a round bottom wok. When you turn on the heat, the flame can cover at least two thirds, sometimes eighty percent, of the wok. The wok will heat up in a few seconds on the flames and cool down immediately once the wok is removed from the stove.
What is the difference between home and restaurant cooking in China?
Chinese restaurants use high power gas stoves that generate much hotter flames than a home kitchen. Different from the household gas range, a restaurant stove sits inside of a pit to hold a round bottom wok. When you turn on the heat, the flame can cover at least two thirds, sometimes eighty percent, of the wok.
Is a 14 inch wok good for cooking?
The large 14-inch wok is great for cooking large family meals, while the nonstick cooking surface makes it easy to use and clean since food won’t stick. This wok is made from aluminum, so it’s lighter in weight than steel woks. It’s oven safe to 350 degrees, and it’s also dishwasher safe, for easy cleaning.