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Answers: I don`t believe in letting things Bubble away under the surface, I have to let off Steam! I`ve Fried it in the past and it nearly sent me off my Noodle! Things just got all Heated, Stirred up and I started Spitting feathers. Must be because I`m Hot stuff!

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The question is incomplete. If you are ready to cook something in the wok, follow the recipe recommendations. It will tell you if you need a hot wok or not.

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I use my wok for stir-frying. It's a technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce.

I've never heard of simmering things in a wok. The shape is all wrong for that. I use my pots for things that need to simmer, like stews.

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For true asian cooking the wok should be nice and hot so that the veggies your cooking dont end up limp and soggy.

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What ever best for you man to take the right thermal point that will easily let the pus out of the boil do it. For the longer the boil there the longer the pain you shall bear...got me. Don't use the wok its too big for the boil, I hope you don't have it under ...the but tock.hehehe ...I'll be happy to see you wok Arlanymo...

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I saute see how it pans out. I would clarify butter, find it a pressure cooking. Who gives a toss anyway? I don't want to be reduced to a frazzle I can tell jus. This is not a stock answer and i didn't poach it from anyone else.

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