There always seem to be wok threads popping up around here, but my search didn't reveal anything of this type.
My idea for this was that everyone would post the following:
A) What type of wok(s) they use. What they are made of, size, handle layout, etc. Brand and where they were purchased would be awesome, too.
B) What your heat source is. Are you using a high-powered wok burner or an electric stove? Is your set-up inside or outdoors? What kind of ventilation do you have set up? (If you are using something other than a stove, brands/links/other info would be great.)
C) How often you use your wok and how long you have been at it.
D) Any other information that seems relevant and any tips you might have for folks looking.
I thought it would be good to have a resource thread for folks who are just starting out or looking to upgrade their wok set-up.
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