Stainless Steel Wok vs Nonstick Wok

Roxy07

Which one would you say is best for a stir fry?

torbrex

Roxy07 wrote: »

Which one would you say is best for a stir fry?

I have tried both in the past and of the two I prefer the nonstick for ease of use.
Having said that it mostly depends on the oil you use as far as flavour results go.

ssray

The stainless one will last longer once looked after, the non stick coating(ptfe) is a soft plastic

redfox

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Anne_Marie_2

For only me to use, I've got a good quality non-stick. When I had others staying in the house and using the kitchen, it was a cheapie from Ikea, after having my last very expensive non-stick one ruined! :mad:

meritaten

it takes time to 'season' a stainless steel wok - from then its virtually non-stick anyway! I have used both and tbh - there is no difference in the taste of the food.

A._Badger

Personally, because stir frying is best done fast and hot (for the most part) I would no more use non-stick than try to fly! Non-stick has so many safety questions about it when used hot that I'd not consider using it in this application.

As meritaten says, a properly seasoned wok (I use ordinary steel - can't see he point of stainless) is more or less trouble-free anyway. Just season it properly to start with, then keep it clean without using aggressive detergents.

annie123

http://www.sainsburys.co.uk/sol/shop/home_and_garden/kitchen/pots_and_pans/griddles_woks/121083615_cooks-collection-hard-anodised-wok.html?hnav=4294901982

I have one of these and have done for many many years. I use a metal spatula and it's lasted through 2 teenagers using it too.
Not just for stir frys but chilli, spag bol sauce etc and as a general frying pan. It's almost as new.

wondercollie

Stainless steel is all that's used in Chinese restaurants. You need the steel because of the high heat used to stir fry

thriftwizard

Steel every time for me. I don't trust Teflon at all; I know of one case where a box of chicks died from the gases given off when someone used a new non-stick frying pan on the Aga they were beside for warmth. (Plus it usually starts to flake off in the bag on the way home from the shop, for me - I think it can see me coming!)

Provided you season your wok properly, which isn't at all hard, and wash it in hot water but without detergent, it'll be properly non-stick without any help from chemical companies.

Blackbeard_of_Perranporth

Stainless steel and lard. Get it on heat, you no beat.