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wrote:
>
> 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

My Chinese friends always taught me to heat the wok until the metal just
starts to change colour. Then the oil is sploshed in (and it will
smoke). The thin layer of oil essentially heats up instantly. The first
batch of food goes in immediately after the oil; the oil will cool of
course.
Have watched Chinese restaurant cooks and they don't seem to turn down
the heat under the wok unless simmering something or finished cooking.