Hi All,
This is a really good article on woks, what to look for and how to season them:
http://www.npr.org/templates/story/story.php?storyId=4759306Listen to the commentary at the top of the page under "listen"....really interesting!
Although its about Chinese Cooking, I think it equally applies to "karahis" for Indian cooking. It explains that a cast iron or carbon steel wok (NOT "non-stick") is best.
It also explains that you need to heat the oil to JUST BELOW smoking point.
I've recently bought a 3 ring gas burner that consumes about 30 MJ of gas per hour. A typical domestic gas stove burner consumes about 10 MJ per hour. However, these people talk about Chinese restaurants using gas burners that consume 80 to 150 MJ per hour!
Listen to those babies burn! Sounds more like a Tornado taking off!

;D
Regards,