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On 1 Mar 2005 20:13:43 -0800, wrote:

>
>Thanks I'll try that. My first attempt was deffinatly too low in heat
>as the food just kinda sat there without the sizzle I would expect from
>this kind of cooking. Tonight I did a bit better though. Part of my
>aprehension with having the stove on high was that it seemed to be
>burning the bottom of the wok (on the insde) and I didn't want the
>patina messed up.

That's supposed to happen. As you use the wok it gets more and more
'seasoned', and actually cooks the food better. A well-used wok is
black on the outside, and darkened on the inside with a natural
non-stick coating. NEVER scrub the wok to make it shiny, and rub a
light coating of oil on the inside when it's dry to keep it good.
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
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