I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches.
However, whenever I try to do multiple batches, by the second batch things are starting to get smokey and by the thrid I've set off the fire alarm.
I typically cook something with an egg which seems extra difficult on multiple batches, but I feel like I have this issue even when I don't use egg.
Just scraping the sides does not seem to be enough. I tried wiping down the sides with an oiled paper towel, but it just burned. Am I supposed to completely turn off the burner and wash the wok between batches? Should I just avoid egg and other things which are difficult if doing multiple batches? Will things just get easier the more 'seasoned' my wok gets? Am I not using enough oil?
Does anyone have any tricks for cooking multiple batches in a wok?