I've browsed the site as a guest for a while now but only recently signed up. I've a discussion topic - best stove for wok cookery. I've a buddy of Chinese heritage, Henry Sung, and got chatting about stir-frying. Disappointed with my indoor (domestic gas) stove top wok meals (ingredients end up steamed rather than stir-fried) and finding that Henry wasn't altogether satisfied with his arrangements either, we came to the conclusion that the average domestic kitchen in the UK isn't equipped to produce a hot enough source for stir-frying, nor does it have the ducting a commercial kitchen has to deal with the consequent heat, fumes and smoke from proper wok cookery. A combination of my stove collection and propagation of the blue flame and Henry's expertise in Chinese cookery came up with some pretty good results outdoors on the patio. Plenty of heat to get the steel wok sizzling is key, so on trial were a 4-burner Primus rocket stove (and home-made pot stand) backed up with a Primus 85 (with Primus collapsible pot stand) UK Mod 12 military cooker - this one came to me without a burner so an Optimus 111 kero burner languishing in a box beyond repair was fettled to fit. Oh, and in one of the pics there's a Coleman used to fire up a small skillet (frypan) for toasting cashew nuts. Great results. The Primus 85 was maybe just too much, to the extent that the base of the wok glowed red. I've a Primus 84 waiting for a fettle though, so that might be a bit less of a beastie. The 'rocket' stove spread the heat well and proved about the best. The No. 12 military stove benefited from the controllable flame and the wok was surprisingly stable on its trivet, but didn't quite reach the temperature needed to sear the meat and veg properly. Love that stove though. A worthwhile initial experiment overall. In addition to the contents of the wok you'll see sticky rice parcels in lotus leaves in one of the pics, not stir-fried but steamed on an Opt 111. Snags? Back to bacon 'n beans indoors if it rains. Thanks for the welcome I've already had from members of this great site incidentally. Cheers all, John.
Hi Prescall That HAS to be one of the finest quotes of all time! The food looks wonderful, too. Cheers
Welcome John. You are quite right about needing a fierce heat for a wok. My indoor cooker has a ceramic hob and is useless for wok cooking. I have found my Primus No.2 to be great with the wok - which reminds me that I should post some photos. Once again, welcome to the the friendliest and most helpful site on the Internet.
My prabhat #2 does OK, but is not ideal, since it's "only" 3.5 Kw. I'm still looking for a multi-burner stove like the one in the starting post for some more serious wokking. (action photo of the prabhat #2) |imgRemoved|
I am about a week late, but I have to say what a great thread. I am glad I am not the only one who thought a 4 burner rocketstove would make the ideal wok burner, since I don't desire to deal with a cylinder of propane/butane gas to operate one of those giant outdoor burners that are commonly available. Ironically, I was visiting a friend at the time this thread came up. He is a professional chef and wok cooking aficionado, who is also dissatisfied with most wok options available to the home cook. First, he did not believe me when I said there was a classic camp stoves website, but then he immediately wanted a rocketstove when I showed him the thread. Not sure if I wish to give up one of mine however! Keep up the good wokking! Best Regards Doug Eisemann
Not much of a wokka My stove gives me a stew fry effect like most as well...I'm still looking... So a 4 burners rocket stove output is only justa mersily 1 killer wok then. O.k. get me coat.
A coupla Swiss twins at rt. angles to each other (or side-by-side) might wok... Unfortunately, I have only one.
Hi Ian, You, me, David S. Newark next year. World Record? Melt a couple of woks while we're at it? 8) 8) Cheers, Graham.
Guys, guys, there's a distinction here to be made between serious cuisine and sheer pyromania!!! For those with a real taste for a blaze such as your Sweitzer Benzinekocher might create at Newark Ian, here are some pics of a fire I recently attended - in an official capacity and not as the firestarter I hasten to add. Going ... going ... going ... Gone Cheers, John
You have hold of the wrong end of the stick, John. Whilst my comment re. the Swiss twin as a wokkeriser may have been a little tongue in cheek, my reasons for owning one most certainly fall into the 'serious cuisine' category. I've been looking at them for a few years now but have never been able to really justify the expense of getting one. Hopefully, by this time tomorrow, why I now own one will be clear. As far as a merry blaze at Newark goes, I don't think the twin will be anything like as impressive as that other Newark blazer - the Hydro!
Sorry Ian, wrong end of the stick I probably did grasp indeed ... an intriguing revelation as to purpose for the monster burner is eagerly awaited Incidentally, they're petrol-fired, so is that managed as safely as with Coleman stoves in terms of a positive NRV shut-off? John
i love using a wok... unfortunately, most of the 'camping' woks, such as those from GSI Outdoors, use a Teflon coating... this makes those woks more of 'saute' or 'steam' pans versus the truly good woks (which are properly seasoned through use with high heat and oiling)... i have the smaller GSI (which IMHO is better): and the larger (which IMHO is just a simple kitchen wok): my question: Can anyone recommend a good 'camping' or 'outdoor' wok for cooking for one or two people? tia! willie on the Gulf of Mexico
Well, more a furnace then it is a stove, but I took this 'little baby' with me to Newark. A local shop here sells them brand spanking new Don't know how much KW it delivers, but my guess is: enough!
OK, lets stop messing around. You want a fierce wok burner, then try my Monitor Military Single Burner on show here at Newark a couple of years ago. Only one problem, the wok would need be be made of at least a quarter inch thick cast iron.
