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.

[–] NewAcctWhoDis@hexbear.net 4 points 1 year ago (1 children)

I'm now a little tempted to try using my induction cooktop outdoors...

[–] farting_weedman@hexbear.net 3 points 1 year ago (1 children)

Here it is!

I’ve never used induction burners with a wok. Be careful tossing it?

[–] NewAcctWhoDis@hexbear.net 2 points 1 year ago (1 children)

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.

[–] farting_weedman@hexbear.net 1 points 1 year ago (1 children)

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.

[–] NewAcctWhoDis@hexbear.net 1 points 1 year ago* (last edited 1 year ago)

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.