Originally Posted by GB
Before you go out and spend and $, take some aluminum foil and fashion a ring out of that and try it out to see if it does what you want it to do.
I like that idea. I am a little bit skeptical about the ring because I think the heat is suppoesed to go up the sides of the pan so you have an are where the food is getting an indirect heat. The ring seems like it would concentrate the heat on the bottom and make the sides cooler. However I do like the idea of the ring because I am a little worried about my wok just rolling off the stove top some day. I would like to try deep frying in it some day but would want something under it if I was going to do that. I am also thinking about a propane type high output burner in the future. It's not a must have, but I would like to see the difference it makes whn cooking on it.
Keltin- it is not sticky or tacky in the least. It looks shiny and almost wet but the patina is pretty much baked on to the wok.
girlgioush- so far I am in love! I have used it for everything from eggs to frying potatoes. I made some chili tonight and used it to brown the burger. I don't know how I cooked all these years without one! Part of it is the noveltyof something new, but it really is easier to move food around in and isolate parts of the food I want to cook faster as opposed to the things I pull up to the sides of the pan.
GotGarlic- Chef's Toque Culinaire - Kitchen Management - Chefs Kitchen
That looks like a great article. I bookmarked it and will be sure to read the whole thing soon. I didn't know the wok went that far back, but now I know a little better why people that do use them swear by them.