On 4/30/2016 4:55 AM, W wrote:
> Given the recent thread on selecting a Wok, I did some research and found a
> great article that talks about materials for woks, temperatures, and cooking
> techniques:
>
> http://www.seriouseats.com/2012/06/t...the-grill.html
>
> I ended up ordering a 14" carbon steel wok with no coatings and I will
> season it myself. In addition, I ordered a Camp Chef outdoor 30K BTU gas
> burner, and I will use propane to power that. I should be able to get the
> carbon steel wok very hot on that setup.
>
Good for you! I'm glad you found a solution that will "wok" for you.

Jill