Seems most indoor gas stoves have a maximum of 17,000 BTU output: when the gas jets are clean and working properly. Otherwise the heat output goes down from there. More then once I've mistakenly put my chicken into a smoking wok only to have it sizzle for 3 seconds and then the meat cools the wok down and sizzle becomes silence. For good stir-fry flavor and food texture the wok must remain hot. Most restaurants have a 65,000 - 100,000 BTU burner under their steel woks. This cast Iron wok is heavy and does take 10 minutes to heat up, like most cast iron, but once hot it retains it's heat and does not drop in temp when meat, etc. is introduced. Hence, a much higher degree of finished dish is attained compared to a steel wok or, heaven forbid the worthless electric wok .
A must for every home that enjoys stir-fry/deep fry.
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