Hello all, I appologize if this is not an appropriate place to ask questions but I have probably searched whole of internet without any luck. This is my last resort (maybe it should have been the first) I have an Iwachu traditional, round bottom cast iron wok, which I use on my home stove. The double gas burner with the wok ring has about 3 or 4 kW in power; arround 10.000 BTUs I think. My normal proceedure includes pre-heating the wok for about 5-10 minutes before I start cooking. The first problem is the oil. I use sunflower oil which starts smoking immediately as I put it in. The second problem are the aromatics - garlic and ginger. I throw them in, shove them around a little bit, after 5-10 seconds I put the meat in. Aromatics always burn . The third problem is the meat. Just today I cut some beef into thin strips, say 5mm thick and about an inch long, and stir fried them with the aromatics. They let out a lot of water which did evaporate but it left the meat pretty tough. Im losing sanity here , any help appreciated! Cheers and many greets from Croatia! Alex
Hello all, I appologize if this is not an appropriate place to ask questions but I have probably searched whole of internet without any luck. This is my last resort (maybe it should have been the first) I have an Iwachu traditional, round bottom cast iron wok, which I use on my home stove. The double gas burner with the wok ring has about 3 or 4 kW in power; arround 10.000 BTUs I think. My normal proceedure includes pre-heating the wok for about 5-10 minutes before I start cooking. The first problem is the oil. I use sunflower oil which starts smoking immediately as I put it in. The second problem are the aromatics - garlic and ginger. I throw them in, shove them around a little bit, after 5-10 seconds I put the meat in. Aromatics always burn . The third problem is the meat. Just today I cut some beef into thin strips, say 5mm thick and about an inch long, and stir fried them with the aromatics. They let out a lot of water which did evaporate but it left the meat pretty tough. Im losing sanity here , any help appreciated! Cheers and many greets from Croatia! Alex