I agree with using high heat and there is what I believe is called "Wok Hay"
which is the steam and aroma that comes off the food when it is put onto the
serving plate.
Sit close to the door.


--
Emil Luca

"Tony P." > wrote in message
. ..
> In article .com>,
> says...
>>
>> TheAlligator wrote:
>> > wrote:
>> >
>> > 20-gallon propane tank connected to a burner I got from Northern Tool
>> > and Equipment Company (northerntool.com). I like it a LOT better
>> than
>> > electric.
>>
>> Twist my arm why don't you.
>>
>>
>
> In answer to the original poster - I've always read and observed that
> true woks should be kept on full blast heat. That's why the walls are so
> nicely curved and high. You can push that which you don't want to get
> the direct brunt of the heat up, while leaving the stuff you want to
> sear at the bottom.
>
> There used to be a walk in fast Chinese place I frequented. They cooked
> within visibility and was I ever impressed when I first saw them lift
> the wok out of it's recess and then saw the flames shooting out. That's
> how hot it should be.
>