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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Yeah I use an All Clad pan for most stir frys. Some of my asian-food loving friends really cringe at my not using a wok. But the truth is, unless you not only have a gas stove, but have a dedicated wok burner like at Chinese restaurants, I find you get better results out of the saute pan.[/quote]

I don't think you need a dedicated wok burner. My ge profile cranks out 18k btu which is more than enough heat for stirfrying. cannot be compared to a saute pan.[/quote]

Yeah, I disagree. I don't think 18k BTU is remotely enough. I worked in a professional kitchen and I don't think the results on a ge profile are even similar to what I got from a wok burner. It makes more sense to try a different approach, in the same way that if you're not going to use a real torch to put crust on a creme brulee, you're better off broiling it than using one of those silly butane butane torches from Williams-Sonoma. The results from a saute pan are different than those from a professional wok, but in my opinion, better than from a home wok.

If I'm really desperate to simulate restaurant-style stir fry, I light charcoal in a chimney starter and then place the wok directly on top of the chimney starter. That definitely cooks hot enough.[/quote]

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