FAQ – Support and Tips
Get the most out of your HOT WOK with our comprehensive support guide.
Whether you need help with assembly, gas safety, or maintaining your wok pan, we have gathered the answers to the most common questions from our community of outdoor cooking enthusiasts.
At HOT WOK, we want to ensure you have a safe and professional cooking experience. On this page, you will find expert advice on everything from initial setup and gas regulator installation to the secret of seasoning your carbon steel wok for a natural non-stick surface.Find the help you need by category:
- Getting Started: How to assemble your burner and connect gas safely.
- Maintenance & Care: How to clean your cast iron burner and maintain your wok pan.
- Cooking Techniques: Mastering high-heat stir-frying and controlling the 3-tap system.
- Troubleshooting: Quick fixes for flame adjustments and performance issues.
FAQ
FAQ
Frequently asked questions about stir fry on HOT WOK
Why is a HOT WOK gas burner better for stir fry than a regular stove?Traditional stovetops rarely exceed 2–3 kW of heat output, which is not enough for proper stir fry. HOT WOK gas burners deliver 7.0 kW or 12.0 kW, creating instant heat that sears ingredients instead of boiling them. This is the key to authentic wok cooking with crisp vegetables and deep umami flavor. Which HOT WOK model should I use for stir fry?The 7.0 kW HOT WOK burner is ideal for smaller households and quick everyday stir fry. The 12.0 kW model is designed for larger portions, professional-style wok cooking and maximum heat retention in larger woks (30–35 cm). How do I keep vegetables crisp in a HOT WOK stir fry?High heat ensures that moisture evaporates instantly from the vegetables. By stir frying in small batches at 7.0–12.0 kW, you prevent steaming and preserve both texture and vitamins. Always add harder vegetables (like carrots and broccoli) before softer ones (like bell peppers or zucchini). Can I use a standard frying pan on HOT WOK?HOT WOK is optimized for round-bottomed woks made of carbon steel. A standard frying pan does not distribute heat efficiently at this level and may warp. For best results, use a carbon steel wok with a flat bottom if you want stability, or a round-bottom wok for maximum heat distribution. Is there a difference between rice and noodles when cooking on HOT WOK?Yes. Rice is prepared separately and served alongside stir fry, while noodles can be tossed directly in the wok. When using noodles, ensure they are pre-cooked and quickly flash-fried in the wok to absorb the sauce without sticking.
