I haven't been able to test it, but it has been suggested that we can't get the same flavor at home because we can't get the wok hot enough on the typical cooktop.
With that in mind, I have a carbon steel wok ready to be seasoned, and the burner from my turkey fryer. As soon as free time coincides with decent weather, I intend to give it a try. If 40k BTU doesn't do it, there's always that 800K model...
With that in mind, I have a carbon steel wok ready to be seasoned, and the burner from my turkey fryer. As soon as free time coincides with decent weather, I intend to give it a try. If 40k BTU doesn't do it, there's always that 800K model...