Email to Gem      

Recipe Categories: Gem's HOME PAGEALL APPETIZERS BBQ BBQSaucesRubs BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES Chili Chinese COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD HelpDesk Legumes Meatless MEATS Mexican Other PASTA POULTRY Rice SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS Stir-Fry Veal VEGETABLES

To Wok or Not? -The Jury is Still Out-

Preliminary testing has proved non-conclusive... Further testing is in progress... I was surprised to see how slowly a cup of water boiled and evaporated in my cast iron wok. Is there something I missed... maybe it's the heat-sink-effect. I will explain that later after further tests.

Any amount of "heat" will eventually cook food, (condsider the "crock-pot") but Stir-Frying is a different animal and demands Hi, Intense Heat. This "Issue" needs to be resolved to save you money if you really want to Stir-Fry food like a Chinese !