What temp to wok?

Brownie

Gonna give it a go tonight! Not sure how hot. Thanks in advance.

FingerLicker

I just did my fist wok cook a week ago, and just got it medium-hot, worked well. Actually I would have liked it hotter from a cooking perspective but it also throws a lot of heat back at the chef so it's a balance between fast cooking and personal comfort. I don't think I'll wok in hot weather again but when it cools down I may try it hotter.

Richard Fl

I get my large or small around 400-450 and when a drop of water dances it is ready. Just make sure you have all your ingredients mis en place as the process goes fast.

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Village Idiot

Brownie.  If this is your first stir fry, I think Richard's 450 is a good temperature.  As you get more proficient, you will want to raise that temperature considerably for wok hei.

Lowflyer

I did my first wok cook tonight. I got mine up to around 500ish. All went well, kinda wanted it a lil hotter. Turned out great thanks to VI advice and recipe.

Doc_Eggerton

If this is your first stir fry, I think Richard's 450 is a good temperature.  

VI how do you measure temp?  My woks are.....freaking hot, but not hot enough to ignite the oil.  I have no idea what the actual temperature is.

Mighty_Quinn

While the initial temp is important, not overloading the first batch is equally, if not more important. It doesn't matter how hot you are to start, if you overload the wok, the temp will drop too much and you will steam and not (stir) fry.

Brownie

While the initial temp is important, not overloading the first batch is equally, if not more important. It doesn't matter how hot you are to start, if you overload the wok, the temp will drop too much and you will steam and not (stir) fry.

Ahh.  I was guilty of that. I had to start an inferno to get my veggies to sizzle. Now it makes sense. Great ideas for my next wok adventure.

Lowflyer

While the initial temp is important, not overloading the first batch is equally, if not more important. It doesn't matter how hot you are to start, if you overload the wok, the temp will drop too much and you will steam and not (stir) fry.

Great advice. I dumped a big bowl of large shrimp in mine and the temp went down and it did take a few to get back up.

Village Idiot

While the initial temp is important, not overloading the first batch is equally, if not more important. It doesn't matter how hot you are to start, if you overload the wok, the temp will drop too much and you will steam and not (stir) fry.

+1

Doc, I don't measure the temperature.  I used to open the bottom vent all the way and leave the dome open. I've started backing off a little from that lately.