Picking an outdoor Wok stand thing with propane.

[yinzer]

I guess just as Wort shouldn't be made on a gas stove niether should stir fry. So I'm off to the back yard.

I'm looking at this stand:
http://www.chefsresource.com/outdoor-wok-set-carbon.html, but I'm open for suggestions. Also the other choice would be SS vs Carbon Wok.

[bub]

I've done stir fry on a gas stove before, no biggie.
Get the Carbon not SS... and definatly not a teflon one.
Hammered is best because it lets you bring stuff up to the sides to rest while the other stuff cooks.... just more control.
BUB

[yinzer]

I've done stir fry on a gas stove before, no biggie.
Get the Carbon not SS... and definatly not a teflon one.
..
BUB

Sure you can do stir-fry on the stove. And you can make beer without a rapid boil, without a starter, ferment without temp control etc.

Seriously though, I’m tired of the clean up and how every time I add ingredients it kills the heat. Maybe I just got a pussy stove. But look at what restaurants use, they cook over a blast furnace.

Anyone know what’s the difference between carbon and SS. Just no rust? And more $$$?

[bub]

Heat transfer is better with carbon steel... Right rock candy?
BUB

[Triple Freak]

My wife is Asian, so I've had to let her use one of my turkey fryers for making stir frys. No need to buy a special burner stand & all, if you already have a turkey fryer.
And whatever you do, get a hammered, carbon steel wok.
I have a link if you need one.