Oil has a smoke point of about 200 C. The author wrote: The trick is to ensure that the rice constantly leaves the wok, allowing it to cool a little, since the

Oil has a smoke point of about 200 C. The author wrote: The trick is to ensure that the rice constantly leaves the wok, allowing it to cool a little, since the wok temperature can reach up to 1,200 degrees Celsius. I am pretty sure that it’s a typo, it would basically melt your wok at that temperature. But also someone else here was speaking about constant temperatures of 500F that is still well over the oil smoke point. So I think that I’m missing something here.