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this post was submitted on 03 Jan 2024
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chapotraphouse
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hey i went on this journey a few years ago with fuscha dunlops cookbooks as a starting point and eventually machine translated recipies and leylalove is pretty much dead on. a combination of high smoke point oils, doing it fast and doing it outside are how you dont smoke yourself out.
iirc there's a section in every grain of rice about stir frying. i'll see if i can dig it up.
I'm now a little tempted to try using my induction cooktop outdoors...
Here it is!
I’ve never used induction burners with a wok. Be careful tossing it?
From some more reading, a wok probably isn't worth using with a standard induction cooktop. Might be better off getting a carbon steel pan and accepting that it won't be the same.
If you’re having to buy crap anyway, they make wok + burner combos that are either induction or gas.
No matter what you can use a normal thin walled, uncoated aluminum or stainless (or carbon steel if you can find it) to figure out if you even like stir frying and it suits your life.
I already have a stainless steel pan so that's what I'll be experimenting with for now. The wok-burner combos are cool but definitely not worth it for me. Right now my money is better spent on more vegetables to cook than on hardware.