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When I own a home and have a range I like I'll upgrade all the skillets. Until then I'll do everything in my wok :chef:

Thanks again for the help guys! I fried up a couple of strip loin tonight and they were delicious! Even though I overcooked them a touch (plenty of pink, but I like a touch of red in the center). Strip loin isn't my favorite, it seems really tender but for me it doesn't have much flavor as my...

Wow thanks all for the advice and tips. I think I was being too dogmatic on cooking on high (my late Granny had a magnet on her fridge that read "only wimps cook on low" :D

I'm just curious, why do you think there'd be a difference? I'm not trying to be argumentative, I just don't understand.

It's an electric stove with a carbon steel wok, nice quality. I like 1" ribeyes the best. I can't imagine switching from a wok to a skillet would be better, it's a flat bottom wok and the steak fits nicely in it. I could see going from steel to cast iron making a difference. Anyways I...

Three minutes per side? That'll set off the smoke detector for sure and burn that snot outta it :ohmy:

Hi all, I've been experimenting with pan fried steaks and noticing something. If I have the heat all the way on high and get my wok (yes, it's the only pan I have, except for cheap non stick skillets I never use) nice and HOT, it gets a nice sear pretty quickly and would be great if I liked...

Cast iron is relatively brittle, and with all the thermal stresses from heat up and cool down, a microscopic defect would be enough to fracture one.

Sorry, I meant I burned the beef on the bottom of the wok. It stuck on :-(

This is my wok. It's only a few weeks old but this should be seasoned enough to prevent burning, right?

So I tried that today and I managed to: a) not set any fires b) get that nice TZZZZ!! with the striploin I was stir frying. Unfortunately, I also got: c) burned beef on the bottom of the pan :mad: Perhaps my escapades in kitchen fires yesterday didn't do my seasoning any favors :sad: The...

Hold on, you're being a bit unfair. Just because some folks did some research doesn't mean I should turn off my brain. And just because I haven't written a book on wok cooking doesn't mean I don't know a thing or two about wood fires. Either way, I find nothing objectionable in the material...

I've read similar opinions a couple of times, and this is where I get a little skeptical. A primitive wood fire can outheat a typical modern electric range, no? And a primitive forge is not much more than a well designed wood stove, and that will melt a wok. No reason you can't get super hot...

He might have been referring to the two grease fires I had yesterday, that I mentioned in the OP. :lol:

Thanks all for your replies. I really appreciate the diverse range of opinions and experiences. :smile: Aha, so what you're saying is that my stove isn't too hot, it's jsut concentrating the heat too much in the bottom. Totally makes sense. The local kitchen supply store has burners that...

It's a whirlpool - electric

Incidentally, after all that, my wok is even better seasoned!! ;)

Hi all, I have a nicely seasoned carbon steel wok and I've been trying to do stir fry's with some decent success. But I've never got that sizzle, you know the really nice TZZZ!!! when I put the meat in the wok - I've been cooking on medium high because I've been afraid to set the house on...

Hi everyone, Yesterday I had a slightly unfortunate experience grilling sausages for the first time. I was regularly checking the sausage with a meat thermometer, sticking it in lengthwise so that the sausage surrounded the whole thermometer shaft. At first it was around 100F, then...