Hi Folks
            Many of you may have a similar wok to the one shown below, sadly mine is no longer fit for purpose having lost its non stick properties, but rather than chuck it out ( sentimental attachments etc) I decided to remove the remaining non stick coating and now have my go to curry wok, the following photos will show you its transformation, hope some one can get use of this idea.

https://curry-recipes.co.uk/imagehost/pics/1cf0e4c49d85b69e8607721a3037c1a5.jpg

https://curry-recipes.co.uk/imagehost/pics/fafcf9f57dd9757638d36b74ba88ebc1.jpg

https://curry-recipes.co.uk/imagehost/pics/1630fe86fd7aa79ee1a50c8525398f4e.jpg

https://curry-recipes.co.uk/imagehost/pics/bcbe40560b7a1d898cc5888c7116264c.jpg

p.s The third photo, shows my original wooden handled curry pan sitting within my refurbished wok.

regards pap rika.

Hi Phil. Sorry if I did not make myself clear. Look closely and you will see the photos are before and after shots of two different sized gas rings where the top caps have been removed.
   In doing so it has the effect of creating what I can only describe as an increased intensity in the flame output. As a reference the tiles in the background are 4 inches square. From that you can accertain the height of the flame is now between 12-16 inches in height in comparison to photos of the same ring before it's cap removal. Admittedly the other larger ring in the same before and after shots does not achieve the same height, however it does not lessen it's intensity. If anything it increases due to its larger surface area.
As suggested please give it a try if you have access to a gas hob. Hands on will clear any confusion

Regards Pap rika

Hi Folks, This is my first significant post, please be gentle.

               Their has been a lot of talk recently involving the use of outdoor burners and the high heat they generate, unfortunately like most members, circumstances dictate this may not be an option, and like myself, can only look on with envy and think (one day, maybe one day).

Having said that, I would like to share a method I have been using for some time resulting in excellent Wok Hei and caramelisation results, using your plain old gas hob, no gadgets or gizmo

Totally agree. it would appear that while we strive to achieve that holy grail of  base sauces, we are, in my opinion, overcomplicating what should be a predominantly onion based spiced stock.

Regards

Come on folks, 27 views and only one reply, where are your manners.

600 watt, Lidl silvercrest stick blender, Saves having to refill blenders. Then sieved straight into containers if required

Hi GPR. Let me be the first to say hello and welcome to the site. Hope you enjoy and use the vast amount of knowledge within.

Regards boogles.

The golden rule is to avoid using soap. It is generally considered to remove the patina from the pan. This being a light coating which builds up each time the utensil is used, forming the non stick qualities seen on many woks and steel pans. Uncle Frank's method is considered the correct way. Not only does it add to the patina, it protects the utensils  from rust.

Hit the nail on the head Phil
  Probably the main reason why newbies like me are reluctant to post, harsh chastisement does not encourage participation.

Welcome KC, hope you enjoy the forum.
Regards boogles