On Mon 24 Jan 2005 02:57:19a, wrote in rec.food.cooking:

> As I said in my original post, the wok gets hot enough to make the wok
> smoke and then the oil smokes. The food sizzles as it cooks. My concern
> was the the wok was getting too hot.
>
> Richard

Don't know about your wok, Richard, but you should see the smoke rising from
the woks in Chinese restaurant kitchens.

Wayne