I'm looking for a wokburner. I have read some threads on the board already. Still not sure about what to get but I do know I want it hot. Have tried some fryers as well but they didn't do the job.
I came across this company, does anyone know them? They look interesting to say the least.
One thing I never understood with chinese cooking books is that they say to heat the wok till very hot and then add garlic/ginger. I find that if you do that you are in danger of burning it. How do chinese cooks do that? DO they start at a lower heat and then crank it up to high if needed or do they add the garlic later. In restaurants I hardly see any brown spots on the garlic.
Oh I'm in Europe btw Italy sadly they do not have a lot of big chinese shops here.... :-(