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Posted on 6/25/13 at 11:55 am to wiltznucs
quote:
I've always been told that the only way to experience true "Wok Hay" style cooking is with high pressure gas burners that are generally not available in residential cooktops. I've got a wok and I use it from time to time, but I've never managed to duplicate the texture found at Chinese restaurants.
Anyone try using their wok on a crawfish burner?
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