Hi Marianne, I've linked a version that looks like mine. Here's the run-down
1. I grew up cooking on a gas stove at home and a Colman stove when camping, but have been limited to electric for decades now. Still hate it.
2. We have luncheons here at work and I dislike carrying in a heavy crockpot filled with heavy stuff. And the foods I want to share need heating before serving.
3. I saw this clever little stove on a Food Channel show where a Chinese chef traveled around the UK with her wok and portable stove and cooked up fresh Chinese food for locals using local ingredients. I LOVED that show. And wanted that stove.
4. A coworker is Chinese and she picked up a stove for me at the big Oriental grocery store in Orlando. Cost $25.
5. The butane canister is about the size of a can of hair spray. When you lay it down and lock it in place, it regulates the gas flow to the burner. The stove comes in its own little cute suitcase with handle.
I've used it for sautéing pirogues in butter at one of our International luncheons. Pirogues are fine microwaved, but you'll never get the crispiness you get from frying in butter. It's like steamed dumplings versus pan-fried dumplings.
Then I used it to make Mexican beef barbeque burritos. Again, I wanted that crispiness that only comes from immediate pan frying.
The butane canisters were separate...I think maybe $2/can and they came in a package of 4 canisters.
For this event, I'll have the corn scrapped from the cob, have clarified butter and the sauce ready, cilantro chopped, cheese crumbled. Then I'll pan-fry the diced potatoes (my addition), remove, then pan fry the kernels. Then add it all together and set the wok out as the serving dish.
At least that's how it's working out in my head.
http://www.webstaurantstore.com/portable-gas-stove-butane-burner-with-1-range-and-auto-shut-off-8000-btu/472PC1113.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KEQjwoau9BRDMvsnv5MCh24UBEiQAKOqcfXygHAMgY3DzEfypg87YR-fPywCb1JVy
