Originally Posted by bughut
The wok needs to be hot FF. Like a grill or a frying pan. You don't heat the oil for any time attall. That would be silly.
Have ingredients ready. Wok blisteringly hot. Add oil, let it smoke, swirl add first ingredients quickly. Timing is everything.
Heston heated the pan and just as you would with a wok, as soon as the oil STARTS to smoke you slam the ingredients in there and they brown and instantly cool the pan down
I actually don't use woks, but I have a carbon steel pan I use all the time. 10mn on full heat would mean the pan would be SCORCHING hot. I usually start heating on low, continue on medium, for a total time of maybe 5mn, and when I add the oil it smokes immediately upon contact - and for me that means the pan is hot enough.
So the 10mn on FULL HEAT comment surprised me, especially when he then takes his sweet time before adding the ingredients (hence my comment about letting the oil smoke for a while). But that could be because of the video editing I guess...
I also noticed that pre-heating a pan on full heat, especially a stainless steel pan (which he's using in the video), develops hot spots, which are not as severe when pre-heating on medium heat.
Edited by French Fries - 5/22/13 at 7:19pm