Wok

Colleagues on deviceogolism, I'm shocked by myself.
Today I took and ... did not buy a new device.
Got sick, why sho?

And this device was a small wok on a burner, like a small fondue.

Now I ask for help - why should I cook in it, so that I still can come back and buy, eh?
otherwise I'm not with woks.

This cho, walking wok?

As I understand it, they position it as a desktop one :) The burner is the same as for small fondyushnits.
To put it on the table right in front of the guests and do something there all together.

And hiking - this concept is much cooler))))))))))))

[Tronic]

Tronic, I have one in the country. Brought from China. I amuse the guests for a change.

[Tronic]

Tronic, I have one in the country. Brought from China. I amuse the guests for a change.

Larissa, please tell me - does not oil splash? What exactly do you entertain? What are you doing there? I also want it for these purposes - just like our raclette))))))

[Lera]

Lera, you know, the meaning of wok is to quickly-quickly fry everything in hot oil, stirring constantly, distribute and eat immediately. This, in my opinion, is not very suitable for a feast. Therefore, we usually make a different, but also purely Chinese dish. In China, even in restaurants, they often eat like this: everyone is sitting around the table, in the center of which broth is boiling and a variety of products are separately cut into pieces - shrimp, fish, mushrooms, vegetables, meat, etc. Everyone takes with chopsticks what he wants and puts it in the broth, and after a while gets it out and eats. It can be fun. I don't know which wok you saw, but mine can amuse about ten people. And what a rich broth at the end!

Thank you, Larisa!
The one I saw in the store is too small for that. It is slightly larger than a four-person chocolate fondant. I did not find such in the internet, so I cannot give a link to show.

And I saw more in the online store. I will think :) I am now very interested in devices for an interactive feast with friends :)

which lay .... coals! I would have adapted such a wok for these purposes at home! otherwise they sell heated pots, but they are all glass

The wok, which I have from China, is placed on a frame, under which an alcohol lamp is burning, so coal does not steer here. And then, we make barbecue at the dacha and so on the barbecue with coals Therefore, there is no point in shifting the charcoal again just for serving. I also have a lot of different coasters for warming dishes with candles, but who makes you put only glassware on them? I put any (except plastic, of course).

The wok, which I have from China, is placed on a frame, under which an alcohol lamp is burning, so coal does not steer here.

Then this wok is not for cooking on the table in front of guests, but simply for serving a ready-made dish into the wok so that it does not cool down. No more. You won't cook much on a spirit lamp.
I have a thick-walled metal fondue with an alcohol lamp. It just keeps the fondue pot at the optimum temperature. And the mass itself needs to be cooked on the stove. Cook it on a spirit lamp - wait all day and burn a sea of ​​alcohol.

Then this wok is not for cooking on the table in front of guests, but simply for serving a ready-made dish to the wok so that it does not cool down. No more.

No not like this. He cooks well, the spirit lamp is powerful, and everything boils very actively - both oil and broths. It was bought in China because everything about its use was known. I wrote above how it is used in Chinese restaurants. But the bain-marie with candles are really only for heating.