> wrote in message
oups.com...
> Everything I've read in these groups says that to stir fry properly
> requires a wok over blast furnace like heat. I have a round bottom
> traditional cast iron wok which I use with a wok ring (wider side up)
> on an electric stovetop. If I turn the heat to high, the wok starts
> smoking after a few minutes, and when I add some peanut oil, the oil
> smokes. I guess that's pretty hot.
>
> Some recipes suggest turning the heat down if the oil begins to smoke.
> Is that the opinion of the wokkers on the group? Or should we keep the
> blast furnace going which surely leads to smoking oil?
> The food tastes pretty good either way. Opinions?
>
> Richard
>

It is my understanding that you heat the wok first, then heat the oil for a
few seconds, then add the food slowly, removing same when cooked and then
adding it all together when ready to serve.

I do not think you can get enough heat with a round bottom wok on a typical
electric stove. Better to get a flat-bottomed one.