J Krugman > wrote in
:

> Other questions I have a is it in fact OK to use a nonstick
> surface at such high temperatures? how do I cook in batches at
> high heat and at the same time avoid burning the oil? where can I
> find a spatula that is both nonstick-friendly and capable of
> withstanding the very high stir-frying temperatures? is there any
> way to minimize the smoke that does not detract from the quality
> of the stir-fry?
>
> Thanks for your stir-frying wisdom!
>
> Jill
>
>

apparently your idea of high heat exceeds the recips'idea of high heat.
On a electric stove the numbers go from 1 to 10 8-10 is considered high
heat. Possibly the gas stove is simalar and you went to the end of the
scale.

Your non stick pan would be damaged at such a temp. It would also out gas
chemicals that would kill small pet birds.