Best woks & stir-fry pans according to redditors

We found 339 Reddit comments discussing the best woks & stir-fry pans. We ranked the 144 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Woks & Stir-Fry Pans:

u/CheeseSteakWithOnion · 563 pointsr/IAmA

Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.

A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.

A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..

A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).

A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.

I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.

u/xeliosGAF · 42 pointsr/videos

If you absolutely need non-stick, here's an alternative to Teflon skillets that's PFOA-free anyway:

http://www.amazon.com/Ozeri-Textured-Ceramic-Non-Stick-Coating/dp/B005473FMO/

I've used them for years. Just scrub with a soft cloth and sprinkle of borax if things start sticking (means it's not clean enough) and it'll be like new without scratching the coating.

u/NotaHokieCyclist · 23 pointsr/anime

Poor ass college student's guide to cooking episode 3

Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!

Lesson 3: Embrace the poverty. You really can make spectacular food with el cheapo ingredients

Today's dish was bœuf bourguignon, beef burgundy wine style, or basically beef stew. The TL;DR version being turning a big tough hunk of cheap beef into a tender, rich, and filling meal worthy of French fine dining. Obviously high end bourguignon can use lots of high quality ingredients, but none of that for now. I'm a poor ass college student after all, and time/money are both very important to me.

I've linked my favorite beef stew recipe below, but there are some important values you should know before that.

  1. Let's use cheap meats

    Bulk beef like chuck and shoulder roasts are perfect for tender stews. Buy the large hunks, the tiny cubes are the same thing chopped up and hiked up in price. Chicken is another MVP. Thighs in particular are even cheaper and more tender. Pork rounds up my top three. Chops and tenderloin seem like premium cuts, but this is pork so it's cheap.

  2. Tenderize meats before using

    Ain't nobody got time for waiting, so tenderize or marinate your meat so that you can cut down on time. To do this you need some kind of enzyme containing juice, like the proteases mentioned by Chapelle this episode. Popular ones include lemon, onion, apple, pineapple, and yogurt (or my personal favorite: beer). A bonus is that they add great veggie flavor to the final product. Unlike this episode, your best bet is to throw the meat in the juice in a ziploc bag and leave it in the fridge overnight. That way there's zero waiting and you get meat so tender you don't need teeth to eat it.

  3. Embrace the Veg

    Veggies and Fruits are for some reason almost always cheaper than meats. So make use of them. This doesn't always mean salad. I hate salad. But having a tupperware of roast veggies, stir fry, or steamed broccoli, etc will make for some epic side dishes that both enhance your meal and lower the cost

  4. Spices are your friend

    If expensive ingredients add more flavor, give them the finger and add your own flavor. Just don't go overboard.

    Ingredients/Spices of the day (two ingredients, one spice)

    Onions

    One of the essential veggies in every Western dish, it plays many roles. It can tenderize meats, give a sharp or mellow texture depending on how its cooked, and provide a sharp or sweet flavor depending on how its cooked. The sweetness in particular is what's often desired. When onions are cooked (mostly fried) for a while, their sharp tasting carbs break down into sugars. This can be seen visually as they become translucent then golden brown in a "caramelizing" reaction. When used fucking raw, they provide a pleasant sting to salads or a crunch to sauces.

    Fresh is better, but lasts a good few weeks

    Mushrooms

    Quite possibly my favorite ingredient of all time, they are a family of amazing... veggies? They are also one of the only veggies that is so flavorful, it can make a broth by itself. Adds an amazing smokey flavor which changes drastically depending on which type you use. A mainstay in the traditional Japanese side-dish miso soup, as well as stews like those made in this episode. Unfortunately not very cheap or common in the US besides white ones.

    Freshness is paramount. Doesn't last much longer than a week.

    Bay Leaves

    A product of the laurel plant, it is a spice often used in slow cooking meats like pork and beef. A common component of the Bouquet Garni, which was the bundle of herbs Megumi was holding this episode for the beef stew. The aroma is very Mediterranean.

    Skill/Gear of the day: The trusty 10/12 inch frying pan and caramelizing onions

    This is an essential usage of heat control, and the basis for so many dishes. Video Very easy for today. Same process for different veggies and even meats.

    They don't come cheap but like knives, they are fundamental to your cooking, and it's not like they will ever break or go bad. Cheap ones aren't my favorite for a many reasons.

    Here is a rundown of types and their pros/cons:

  1. Aluminium: Reactive to acidic foods (bad). Very thermally conductive but not evenly. Cheap, but not much else to say.
  2. Cast Iron: Reactive to acidic foods (but iron, so its fine). Even heat distribution, but takes a long time. Ridiculously heavy. cheap. Great for searing/steaks.
  3. Nonstick: No metal tools (knives etc). May or may not produce carcinogens. Wear away after some usage. The linked cheap one.
  4. Copper: Reactive to some foods (BAD). Even and quick heat distribution. Expensive.
  5. Stainless: Nonreactive. Even quick heat distribution, especially with aluminium/copper cores. Semi-expensive (linked).

    Recipe of the Day: Beef in beer stew

    Presentation of the day: Drinks and Glass

    Make sure to serve any dish worth enjoying (even to just yourself) with a glass of something good. This can be anything from the booze to just iced tap water. Soda is not my thing, but if you want that, use a glass and not just the can you bought it in, and with ice. Turns 7/10 meal into a 8.5/10 instantly. Make sure to use a good glass though, which should be very clear. To maintain it, it may be a good idea to wash it by hand instead of the dishwasher.


    Look at it.

    none of this shit.

    ---

    Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

    Episode1)

    Episode2
u/modemac · 21 pointsr/BuyItForLife

Meanwhile...you also asked about a wok. Woks seem to have their own holy ground, with some cooks saying cast iron (again) makes the best wok, because you can heat it to blazing high temperatures; while others praise carbon steel woks for more precise temperature control. The most popular place to go online for a genuine Oriental wok at a decent price is The Wok Shop, which will sell you woks of both kinds. If you go looking for a wok in the real world and not online, look for one with a curved bottom; some so-called woks actually have a flat bottom, which negates the whole idea of having a special hot spot right at the center of your pan for cooking. Some of the better woks will have a curved bottom and a flat base to place on your stovetop, while the traditional Oriental woks usually require you to get a separate wok ring in order to place the round-bottomed wok on your stovetop.

One thing I can't recommend highly enough for your wok is a wok turner, also called a wok shovel. And that's exactly what it is: a utensil shaped like a shovel, which works perfectly in a wok. It's so easy to turn your stir fry around with this utensil, you can actually feel the difference between this and a usual spatula or spoon. You absolutely must get a wok turner for use with a wok -- and it must be shaped like a traditional Oriental wok turner. Most of the "turners" they sell in grocery stores are just spatulas that aren't shaped right for a wok.

Again, my bias for cast iron is speaking here, and you can skip this part if you want: I used a generous Amazon gift certificate last Christmas to get the Lodge cast iron wok, a heavy duty monster of a wok that I absolutely love. I use it at least once a week, often more, and it's well seasoned by now. The best thing about this heavy-duty wok is the way it stays firm and solid on the stovetop, so that I don't have to hold the pan with one hand while I stir my food in it. The bare cast iron lets me use a metal wok turner without worrying about scratching or damaging it. If there's a wok that would best suit /r/BuyItForLife, I'll gladly nominate this for the award. (A less expensive but still heavy-duty cast iron wok can be found here: the Cajun Cookware 12-inch wok with handle).

u/Pleroo · 20 pointsr/Cooking

I really like french pans. De Buyer makes excellent iron (not cast iron) pans. They are heavy, but not as heavy as cast iron. You can season them well enough to cook eggs, they make a beautiful sear, and they are perfect for frying.

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

u/ChecksUsername · 14 pointsr/AskCulinary

Your wok should be carbon steel, it should not have a non-stick coating or be pre-seasoned, it should not be too heavy, and it should look silver and shiny like this: https://www.amazon.com/Kitchen-14-inch-Carbon-Bamboo-Handles/dp/B000OFREBY

If you have the time, keep looking.

Source: I'm Chinese. I cook with a seasoned carbon steel wok.

u/waubers · 12 pointsr/Cooking

I have, maybe six, pans I use for 90%+ of my cooking:

  1. 12" All-Clad stainless skillet - perfect all-purpose fry pan. Steak, chops, pasta sauces, pan roasting, sauteing, you name it, this pan does it well. $89 from Amazon is a steal!
  2. 6qt Lodge Dutch Oven - braising, soups, stews, for the price it's well worth it, though I'm not sure how long it'll hold up.
  3. 3.5qt non-stick Calphalon sauce pot - great for making sauces, boxed macaroni and cheese, steaming veggies, etc... Very versatile, could easily be stainless too, I just happened to be given non-stick.
  4. 2qt All-Clad stainless sauce pan - great for sauces (duh) and all kinds of other stuff, super versatile.
  5. 12" Nordic Ware non-stick skillet - non-stick pans should be treated as "disposable". I replace mine every 12-18 months. Nordic Ware is cheap, and well designed. Handle can take enough heat that you can put it in a sub-375F oven and it won't melt, if you care about that. Mine is most often used for Sunday morning fritatas, finishing pasta in a sauce, and egg things.
  6. 12" Nordic Ware Stock pot (and a lid) - Gotta have a stock pot, and for the price this one is fantastic!

    Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:

  7. 8" Nordic Ware non-stick skillet - awesome for making omelets, roux, etc...
  8. Stainless saute pan - really big, flat bottom, straight sides, with long handle, and a loop on the opposite side. It looks a lot like the All-Clad 3qt saute pan, but it was a hand-me-down and definitely isn't all-clad. It's great for braising or when you just need a ton of pan space.
  9. Calphalon 11" griddle pan - when I need me some french toast or pancakes!
u/alienwrkshop51 · 10 pointsr/seriouseats

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

u/veyd · 10 pointsr/BuyItForLife

Stainless steel will last you forever and is easier to clean than cast iron. Here's one that comes highly recommended. (It's thesweethome.com's pick for best fry pan)

http://www.amazon.com/gp/product/B00FUF5K8W

u/Ex-Sgt_Wintergreen · 10 pointsr/AskCulinary

I've never really heard a consensus on these. Some people say they are absolutely amazing while others say the coating instantly becomes sticky after 2 months of use.

For example

u/chucks138 · 9 pointsr/EatCheapAndHealthy

Rice cookers - you've already got great info below.

For Woks - it depends on what you want to put into it, as expensive /can/ mean better - but there are good entry level woks that will do almost everything a 'professional' grade will. Flat bottom Woks are going to be better for electric - but I've had no problem (with the right ring) converting my round bottom to work on electric well. Though you'd have to season it yourself - I'd recommend something like this: https://www.amazon.com/dp/B0001VQIP4/ref=psdc_289834_t1_B002AQSWMU and either get flat bottom or the ring to go along. IMO - you really want to stay away from Teflon/non-stick on a wok - it takes away the ability to move things up the side to remove them from some heat as you add things into the center (which is part of the good part of a wok). As well - you cant get a sear on teflon - and frying can be a touch harder. The worst part for me was the 3-4 hour process to season the wok the first time - but after that its been a breeze to clean (even when my gf somehow burned stuff in it).

EDIT: Updated the link i put the wrong one in

u/yuffington · 9 pointsr/Cooking

If you buy a good carbon steel pan, and cook in it every day, it will pretty much become the best pan you've ever had. Will last forever. Once seasoned, it's pretty damn non-stick.

https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

u/Terex · 7 pointsr/Cooking

These were the things I initially bought when gathering cookware.

Enameled cast iron dutch oven

Cast Iron Wok or a carbon steel wok.

Stainless steel cookset

Pressure Cooker

Cast Iron skillet

Stainless steel roaster

*Pyrex Bakeware

u/dagaetch · 6 pointsr/Cooking

All-Clad Stainless Steel

also, if the non-stick is no longer non-stick, throw that shit out. Peeling teflon or whatever isn't good for anyone.

u/yiliu · 6 pointsr/food

You could try out a heavy cast iron wok. Let it heat up on medium until it's evenly hot, then crank up the heat and get cooking. The pot holds a lot of heat, so the temperature of your dish doesn't fall to lukewarm every time you add an ingredient. Still not perfect, but better.

u/Quote_the_Ravenclaw · 6 pointsr/GifRecipes

It looks like there is special stand sitting on the burner.
Link

u/ManWithNoPantsOn · 5 pointsr/GifRecipes

Not OP but pretty sure it's this. Saw one on the infomercial and was half tempted myself.

u/mpak87 · 5 pointsr/BuyItForLife

^ this. Have one, it's amazing. My girlfriend got it at a restaurant supply store. It's ugly, has a welded handle and you have to set it on a ring, but it's an order of magnitude better than any other. I had one that was anodized aluminum (it was semi-nonstick?) but this one just blows it out of the water. I heat mine over the propane burner from a turkey fryer. I haven't gotten the metal to glow yet, but it comes close. I barely have to use any oil in my stir-fry, as most food has precisely zero interest in sticking to 800F metal.

I don't know much about the ceramic nonstick, that may be closer to BIFL that Teflon, but other than a cheap (basically disposable) Teflon pan for eggs, I avoid nonstick.

Edit to add: it can definitely go in the oven, though you'll likely need to move some racks around.


Here's an Amazon link to one that looks about like ours. You'll definitely need a ring to hold it up, but if you take care of it (oil well after use, don't let it rust outside) it would likely last generations.

u/JoshuaSonOfNun · 5 pointsr/Cooking
u/zapatodefuego · 5 pointsr/Cooking

PFOA is not used in the coating itself, but rather in the application of it. Commercial cookware should not contain any PFOA, though concern for residual amounts is reasonable. Most manufacturers have stopped using PFOA.

PTFE is generally considered to be safe. Worst you can probably do is heat it up too much. At 450F and higher PTFE, ie. Teflon, starts to outgas and can cause flu like symptoms for a short time.

In conclusion: fear PFOA but PTFE is probably okay. These Tramontina pans are what I usually recommend people get and the are labelled as being PFOA free. Keep them for a year or so and when the coating starts to flake, throw them away and buy again.

Other than that, cast iron?

u/aeiowu · 5 pointsr/BuyItForLife

Get a steel wok. They are actually cheaper than the rest, made to last. They are cheap because people these days want everything done for them. With a steel wok you need to spend the time to season it properly, which is actually pretty fun and entirely the point of using a wok. You can't get that "wok flavor" any other way.

As for specific brands, I can't really be sure. I got mine 5 years ago on Amazon for $15. Make sure to get a wok ring if you have electric heat, those are like $4 and are also made to last. My wok is close to this: http://www.amazon.com/Town-Food-Service-Steel-Peking/dp/B001BSQR8E/ref=sr_1_29?ie=UTF8&qid=1344917386&sr=8-29&keywords=steel+wok but again, can't vouch specifically for that.

You also might want to look out for hand-hammered woks. Those are presumably of higher quality due to their handmade nature. Here's one: http://www.amazon.com/Carbon-Steel-Hammered-Wok-incl/dp/B00012F3H2/ref=sr_1_9?ie=UTF8&qid=1344917370&sr=8-9&keywords=steel+wok Though that's carbon steel. Perhaps that's better but I would side with regular steel (cheaper and more traditional).

u/ManSkirtBrew · 5 pointsr/ArtisanVideos

So funny to see this here. I have been working on my French omelette technique and was just watching it.

Chopsticks are a good option if you don't want to risk scratching up your non-stick pan. I use an Element B iron fry pan, but I still prefer long chopsticks.

I find that I'm still over-browning the bottoms, and my folding is nowhere near as pretty as his. But oh man, the texture of the French style is just so nice. Practice, practice, practice!

u/MisoSoup · 4 pointsr/AskCulinary

Maybe this one

The thing about non-stick is that they are very bad (ie poisonous) at high temps and you really want high temps when cooking with a wok.

u/alanmagid · 4 pointsr/AskCulinary

Get a real wok. Heavy. Made from spun steel. Season it well. Never use soap to clean it. Over time it will build a patina that is nonstick. Something like this + gas ring:
https://smile.amazon.com/Town-Food-Service-Steel-Cantonese/dp/B001BSN7P0/ref=sr_1_1?ie=UTF8&qid=1472908010&sr=8-1&keywords=steel+wok

u/vllewella · 4 pointsr/Random_Acts_Of_Amazon

Including shipping this is the cheapest thing

I really really want this wok so I can cook and eat a little bit healthier. Doctors orders.

Thanks for the contest!

u/Jahonay · 4 pointsr/GifRecipes

It's not a unique cooking style. You wash it with a small amount of water and soap if needed every time you cook, and then dry it. So long as you understand the basics of cleaning you won't be tasting your last meal on it. A lot of people don't clean their cast irons as much as they should, which is a personal choice. But personally I clean it lightly every time I use it. Cleaning and maintaining cast iron isn't very difficult at all, but again it's much harder than going out to a fast food joint.

And cast iron isn't a reddit thing, it's just what people start using when they get better at cooking. But by all means, if you're not about the cast iron life then get a stainless steel pan. Here's one that's only about 20$, but again, you'll get more years out of it.

The only thing you need to know about stainless steel is how to deglaze a pan, and that if you ever get heat marks then you can scrub them off with baking soda. Again, with the most minimal amount of information you're getting a much better deal and a product that can last your whole lifetime.

u/millertyme007 · 4 pointsr/Cooking

Cast Iron all the way. Or a good Carbon Steel one. Cast iron may have a slight learning curve at first but once you get the hang of it, it is extremely satisfying as the issues youre having now with non-stick pans will evaporate.

Here is the brand of Carbon Steel I use. Love it.
https://smile.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_2?ie=UTF8&qid=1506022731&sr=8-2&keywords=de+buyer

u/Jerison · 4 pointsr/Finland

Buy a De Buyer carbon steel pan instead, it will outlast you and you don't poison yourself with teflon. Only 37.08e

https://www.amazon.de/Buyer-Mineral-Round-Carbon-10-25-Inch/dp/B00462QP0W?language=en_GB

u/Wrong2wrong2 · 4 pointsr/BuyItForLife

I love cast iron but it’s not always the best solution. And the biggest trade off is that it’s heavy. After tons of home cooking on just about everything from All Clad to scanpan, I’ve found that I buy two $37 pans from amazon and they last me a few years, I don’t worry about beating them up or cleaning them properly (toss in dishwasher all the time). Once they’re beat up, I donate them and replace.

Hey they’re $25 right now.

https://www.amazon.com/gp/aw/d/B009HBKQR0?psc=1&ref=ppx_pop_mob_b_asin_title

u/chrisbrl88 · 4 pointsr/EatCheapAndHealthy

Get a wok ring and a bag of natural lump charcoal. That'll give you the heat you need. Unless you're making stir fry every other day or have a secondary use in mind for a propane burner (like frying turkeys all the time), it's just one more thing to store. I don't even have a charcoal grill... I get it going in a steel washtub that I set up on a couple cinder blocks, and set the rack from my oven over top.

u/Grim-Sleeper · 3 pointsr/food

I have enameled cast-iron Dutch ovens, which I use quite a lot. And yes, they work great. You are correct that cast iron handling characteristics are comparable to my steel skillets. The noticeable difference is that the skillets are much more responsive to me adjusting the heat of the burner.

As a first approximation, you can compare going from a cast-iron pan to a steel pan as a similar epiphany to what you'd experience when going from an electric stove to a gas stove. Things are similar in principle, but adjustments take effect immediately and cooking is much more straight forward.

The other difference is that many cast iron pots/skillets have a very rough surface. Even after seasoning them, they still tend to be somewhat sticky, whereas steel doesn't have this issue. Enamel can address that, but it has its own pros and cons (e.g. enamel cannot be seasoned).

My ideal choice for a basic set of cookware is:

  1. carbon steel skillets and wok
  2. enameled cast iron Dutch ovens
  3. stainless steel clad stock pots and sauce pans

    I linked a couple of products that should be a good starting point. I tried to go with choices that I know to be good quality, but where possible avoided paying extra for well-known brand names. Of course, you can pick alternatives, if your preferences are different. Also, for a well-stocked kitchen, you probably want multiple different sizes of each.
u/Yipie · 3 pointsr/AskCulinary

I'll agree with a bunch of things said above - But want to offer some links to go with them.

1: IF this is a nonstick pan - Toss it - You can find nice carbon steel ones online for about $30. (Example: [Wok] (http://www.amazon.com/Joyce-Chen-21-9972-Classic-Carbon-Steel/dp/B002AQSWNE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371481802&sr=1-1&keywords=carbonsteel+wok) ) And to be honest - These are the ultimate non-stick pans. (Yes, I think they're better than cast iron. :p )

2: 'Some' gas stoves put out enough heat, but most don't. Make a guess how often you think you'll use it - If a lot, I 2nd the turkey fryer suggestion. I wasn't sure myself and bought a Butane stone to see if I would like using it. (Example: Butane Stove) Eventually, I upgraded to something with more fire.

If it's not a non-stick, learn how to season it Example for carbon steel - Wok Seasoning 1; Wok Seasoning 2;

And sad story to go with this - My sister complained about how crappy, and just bad this wok she had was, along with how much food loved to stick in this wok. She pulled it out yearly to try and see if it would get better. While helping her cook dinner at one evening, I figured out what it was (Carbon Steel) and did an initial seasoning on it; She absolutely LOVES using it now, and hasn't complained once about food sticking.

3: The oil you use makes a BIG difference - Use a frying or other hi-temp oil in it. (Canola, peanut, or lard has given me the best results constantly.)

4: One last thing for Woks - The bottom shape is what it 'supposedly' is designed for - Flat bottom ones are for Electric burners; and rounded bottoms are gas; (Take it with a grain of salt though.)

u/learn2die101 · 3 pointsr/hockey

https://www.amazon.com/GOTHAM-STEEL-inches-Non-stick-Titanium/dp/B018T909XG

So maybe that pan was good for a while, but all the recent reviews are 1 star, so fuck that.

u/mediocrefunny · 3 pointsr/BBQ
u/Brutally-Honest- · 3 pointsr/BuyItForLife

DeBuyer is the gold standard for carbon steel pans.

u/ShinyTile · 3 pointsr/Cooking

Fair enough.

So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...

Anyway:

>for things like eggs, bacon, burgers etc

So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.

For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.

Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.

Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.

So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.


If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.


Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.

u/elizabethgrace123 · 3 pointsr/BuyItForLife

We have a cheap one from Crate and Barrel but we really want this Joyce Chen wok or this basic wok from Sur La Table. Or this Mauviel wok because I like the shape and Mauviel makes nice pots, but I’ve never used their carbon steel. The Joyce Chen is definitely my number one pick.

u/ingridolivia · 3 pointsr/vegan1200isplenty

If it's burning because it's sticking to the pan you might try a different kind of pan. I use
https://www.amazon.com/Ozeri-Textured-Ceramic-Non-Stick-Coating/dp/B005473FMO

It's been really worth the cost, considering how little oil is required to cook with it.

u/moldyavocados · 3 pointsr/Cooking
u/zk3033 · 3 pointsr/AskCulinary

Piggybacking for OP:

For a round-bottomed wok on a gas stove, highly recommend getting a wok rack that holds it in place, and also helps the flame focus a bit (though not too noticeable for a home gas range).

u/hoobahans · 3 pointsr/BuyItForLife

My mouth has been watering over this monster for months.

Unfortunately, my cast iron purchase (16 inch frying pan) eventually pulled my pot rack full of about 20 pots and pans out of the ceiling and onto my lovely 17 inch macbook underneath. Needless to say it's acquired a few dents. The pots are OK, though.

u/nomnommish · 3 pointsr/AskCulinary

The one on the left does not look like cast iron. At any rate, the real value of cast iron is in heat retention which comes from its heavy weight and thickness. The one on the left looks really thin - which completely defeats the purpose. The Walmart review ratings are quite bad as well - 1.6 out of 5.

I have a cast iron wok which is handed down the generations - it is certainly thicker than the one on the left but its thickness and weight is midway between the extreme lightness of a carbon steel wok and a regular cast iron skillet.

My suggestion would be to go with the carbon steel wok. Just make sure the bottom is as flat as possible and it has as much depth as possible (should be fairly high). You want maximum contact area with the circular heating element in your glasstop, and you want your wok to be fairly high so you can toss things around without it falling off.

If you are okay with the higher price, you could also get something like the Lodge Logic cast iron wok - it has a flat bottom, will take its time to heat up, but when it does heats up properly, it will sear like a champ as it will have all this retained heat. But it is heavy and cumbersome and more difficult to clean and i guess more expensive than a carbon steel wok - so that really is the tradeoff.

tl;dr - do not buy that carbon steel one on the left. Either buy the one on the right, the carbon steel one, or buy a good quality cast iron wok. And if you are buying the one on the right, make sure the handle is sturdy as that is what usually ends up breaking or failing.

u/White_tiger_ · 3 pointsr/Random_Acts_Of_Amazon

Wok

I am overweight and I need to start cooking healthier. So I want to learn how to stir fry, that's about it. :-)

u/Jabronez · 3 pointsr/Cooking

A good sized stainless pan? I have a 12" pan that works incredibly. The All-Clad 12" is the ideal stainless pan, it's fully clad (3 layer; stainless top, then aluminum, then stainless bottom) the stainless is for toughness and surface cooking while the aluminum is for conductivity, and that mix runs all the way up the side so the whole pan retains the heat well. It's also go nice rounded bottoms so things don't get stuck. Plus metal handle so you can toss it in the oven, and it's the perfect weight.

u/achtagon · 3 pointsr/carbonsteel

I have just completed this research mission and learned that the lighter carbon pans tend to warp. While forgiven on gas, clearly not a good option for glass top. I ended up with the de Buyer on the basis of it being reportedly better quality control and thicker. https://smile.amazon.com/gp/product/B00462QP1G

u/c0lin46and2 · 2 pointsr/castiron

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

u/lotrouble · 2 pointsr/Wishlist

Just one that I can think of. Bought the Gotham Steel pan from amazon. It's pretty awesome.

u/saltysweet · 2 pointsr/food

Agreed with the other commenters who say cast iron is a better option than non-stick. Once it's well-seasoned, it's going to work even better at stopping eggs, etc, from sticking than a teflon pan would (and teflon just seems too strange and chemical-y). I just invested in a couple of these pans - just another option that's similar to cast iron. (Haven't had a chance to season them yet so can't speak to how well they work though.) Cast iron is also my go-to for toasting quesadillas or sandwiches.

u/kevmo77 · 2 pointsr/pics

A hundred times, yes. I have the 10" and 12" on the stove top at all times! Do yourself a favor and get the LODGE CAST IORN WOK. It's amazing!

u/SarcasticOptimist · 2 pointsr/BuyItForLife

Carbon steel is the one to get, since it's what restaurants use, seasons well, handles high heat, and takes a beating. Stainless and cast iron are too heavy. Nonstick is bad for the high temperatures you're supposed to be cooking at. Town woks are in any Restaurant Supply store. Get at least 14". This one is $18.

Accessories can be at the supply store or any decent Chinese supermarket.

Buy your mom a high end rice cooker with the money you saved.

u/Takakuma · 2 pointsr/Random_Acts_Of_Amazon

Before I get to the list, I'll mention that it may not seem like I'm super active, but I was away from the sub for a week or so, but if you look into my posts from before that, you'll see I'm pretty active. :)

1.) Something that is blue. - I mean, it's literally blue.

2.) Something that says summer. - What says summer better than SURFING!?

3.) Something food related that is unusual. - It's a Kit Kat. But it's GREEN TEA flavored!

4.) Something you want to gift to someone else, and tell me why. - I've been trying to get /u/quickwittedslowpoke to buy this manga because it's awesome, but she hasn't yet. I really want her to read it!

5.) A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! - Shameless shilling. My friend wrote this book and I want him to become famous! :D

6.) An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! - I don't really have a great reason for this, it was just on my mind because I had considered getting it as a gag gift for my uncle's birthday since his lucky number is 113 and that Pokemon is #113, but I didn't end up doing it since it wouldn't have arrived by his birthday (which already passed).

7.) Something related to dogs. - I have no idea what GSD is, sorry D:

8.) Something that is not useful, but so awesome you must have it. - It's literally just a statue. It doesn't do anything but look cute. But she's one of my favorite characters :D

9.) A movie everyone should watch at least once in their life. Why? - This is one of the best Anime films of all time. Even if you're not into anime, I still highly recommend it. It has won COUNTLESS awards already. It's a pretty big deal in the anime community. It's got a great plot and it's so sad that if you don't cry, you have no soul.

10.) Something that would be useful when the zombies attack. Explain. - Zombies can't swim. Foolproof plan. They'll eventually decay in the sun and all die within a few days, and you'll be out on your cool ass boat, safe from the chaos.

11.) Something that would have a profound impact on your life and help you to achieve your current goals. - I know it seems a little silly, but I'm trying to learn to cook better, and I just don't really have very good cooking tools...

12.) One of those pesky Add-On items. - Fun fact: I obsessively clean my ears. :I

13.) Something fandom related. - It's three fandoms in one! Super Smash Bros, Nintendo and Final Fantasy! :D

14.) Something ridiculously priced, more than $10,000. They exist, y’all. - Because it's eleven times what you asked :)

15.) Something with sharks or unicorns. - It was actually pretty decent.

16.) Something that smells wonderful. - At least I think it does. Needs lots of sugar though lol

17.) A toy that you wanted or had when you were a child that was the best ever, or (if it’s not on amazon) a toy that you think is pretty cool now - Does this count? I had the original back in the 80s/90s, and this is a new model with packed in games. But yeah, this shit was my childhood!

18.) Something that would be helpful for writers. - I mean, really, what're you gonna do with unsharpened pencils?

19.) Something related to your current obsession, whatever that may be. - The Precure anime franchise is one of my guilty pleasures, and this character, Cure Peace, is my favorite character in the series! :D

20.) Something that is just so random and weird that it makes you laugh. - Because why the fuck not?

u/gummy_bear_time · 2 pointsr/GiftIdeas

Do you cook? I like the idea of getting something for the kitchen because you can think of your mom every time you use it to make a meal. Well-made cast iron pans are supposed to last forever - Le Creuset cast iron mini-dutch oven. All-Clad is another brand known for making products that last a lifetime.

If cooking if not your jam, check out r/BuyItForLife, specifically their sidebar, for other ideas.

u/dvslo · 2 pointsr/chinesefood

I know this dilemma, I had a beautiful authentic thin one, but it cracked in half, now back to my stupid anodized one. I think the carbon steel ones are the best, albeit slightly pricier & I think higher maintenance. I like the big 16" ones in this style - maybe not that exact one, but it's a good direction. Maybe this one or this one.

Also go to a restaurant supply store, instead of a home goods style store. You might be able to get away with a kitchen-style store, but I wouldn't risk it.

u/CastIronKid · 2 pointsr/castiron

Lodge has a couple other woks that might be better for you since they are larger: P14W3 14" Cast Iron Wok, and LC12SF 12" Stir Fry Skillet. I've got both as well as a traditional carbon steel wok. I've done more cooking with the steel wok than the cast iron, but I do think the steel wok is a bit more flexible because it heats and cools much more quickly than the iron wok. I also steam lots of stuff with the steel wok and lid, but I don't think cast iron is really the right tool for steaming. Moisture tends to promote rust, but maybe it'll be better once my iron seasoning is more solid. The iron wok is great for serving at the table because is stays warmer so much longer.

u/shicken684 · 2 pointsr/EatCheapAndHealthy

For sure with electric ranges, but gas ranges work good with a burner adapter like this
https://www.amazon.com/dp/B00012F3X6/ref=cm_sw_r_cp_apa_W.PJBbA6EERC9

u/dewtroid · 2 pointsr/AskCulinary

Which 12" skillet are you using? the lodge L10SK3? I believe that clocks in around 8.5 lbs

There are several lighter alternatives that are still cast iron.

Here's one example at ~4lbs
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG

CI did a review of several of them but found the performance extremely uneven; but you may be able to adapt to their properties.

The best alternative to maintain all of the properties you're looking for would be an uncoated carbon steel pan. You season and care for it similarly to cast iron and it develops a similar non-stick coating.

As long as you get a model with a metal handle it can handle the same amount of stovetop-to-oven traffic as your cast iron.

Just as with cast iron, the thicker the carbon steel pan, the more heat retention it will have and the more even the heat will tend to be; but at the expense of weight and responsiveness.

Here are a few examples:

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

http://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW

http://www.amazon.com/World-Cuisine-Black-Steel-Frying/dp/B001KZHF1G

Here's some approximate specifications I was able to dig up

  • WC: 1.5mm thick, ~2-3lbs (~2 for 10", over 3 for 12.5"
  • debuyer mineral B: 2.5mm-3mm thick ~4lbs 10", ~5.75lbs 12"
  • lodge: 2.64mm thick, ~3lbs 10", ~4 lbs 12"

    [edit] It looks like the de buyer mineral b pan has a silicone button on the end that will likely be bad for putting under the broiler, but couldn't find any manufacturer recommendations for oven temperature or if you can just pop the thing off.
u/oDJPo · 2 pointsr/IKEA

I'll be honest with you, the 365+ wok is nothing special. All teflon coated woks perform exactly the same, so there really isn't any benefit to choosing one ikea wok over another. The teflon coating eventually wears off, and then you'll have to buy a new wok anyway, so my suggestion would be to just get an actual carbon steel wok and learn to season it properly. When properly seasoned, carbon steel woks last forever.

I've been using this https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/ref=sr_1_23?s=kitchen&ie=UTF8&qid=1491957309&sr=1-23&keywords=wok

and this https://www.surlatable.com/product/PRO-1408186/Sur+La+Table+Professional+Carbon+Steel+Wok;jsessionid=6E724508C0926F8F9CC8C614DFB2F733.slt-app-02-p-app3?cat=TCA-257771_Woks

for almost 8 years now.

u/MyDearMrsTumnus · 2 pointsr/Cooking

The Wokshop is a great recommendation but if you prefer to buy from Amazon, this is the one I personally use. Whatever wok you choose, I highly recommend it be made of carbon steel. It's durable, can stand up to high heat and non stick when used correctly.

u/cynikalAhole99 · 2 pointsr/Cooking

Well--I wouldn't recommend a round bottom for an electric..only for gas..and even then you will need a ring for it to sit in. Round bottoms for great over gas--not so great on electric where the contact is uneven...and where they have to be held and cannot be left to sit or they topple over. Flat are good for either.. Give one of these a try and see how you like..it is semi flat and a decent cost friendly version. Season it well..

u/findthezspot · 2 pointsr/Cooking

If you're cooking for 4 people, you'll want at least a 14" wok. I'd go up to 16", but at that point, you're running out of stove space.

I have gone through a few -2 Joice Chen, and Ikea and a Cuisinart. I bought the Joice Chen woks when I first started cooking; they needed to be seasoned and I ruined those with my inexperience. The Ikea one exploded in a few months of use due to being a piece of crap. The Cuisinart held up the best, and is still what I use.

Cuisinart 14" wok

Things to make sure it has:

  • Riveted handles: If you're cooking food for 4 people, it'll get heavy, you'll need them.

  • One without a nonstick coating: non-stick interferes with the magic of what you want to happen in a wok.

    One thing I don't like about my wok is that the lid came with a incomplete rivet in the handle. Just an imperfection. Other than that, it's great
u/Ryusko · 2 pointsr/Cooking

Corn oil, peanut oil and sesame oil are best for the temperatures needed for really good stir fry. And, as they're listed above is ascending in flavor and cost; corn oil being worst for taste and best for cost, while sesame is best for flavor and worst for cost (somewhat subjective there in terms of which tastes best).

Also, this sums up pretty well how and why to heat a wok properly. Short story: round bottom is better with open flame, flat bottom is better with electric (with open flame being vastly preferable if available).

The best way to get authentic stir fry in your situation is with a round-bottom wok and a wok ring placed over your gas burner cranked to max. Just make sure to get a good wok, nothing with non-stick coating (unless you like eating poison :)

u/resnik · 2 pointsr/GifRecipes

This is correct, and also why most would-be stir fryers would benefit from purchasing a cast iron wok

u/kovk · 2 pointsr/pics

I agree, I can actually whip up my favorite meal in half the time as macaroni and cheese. I will take some cheap fish like Tilapia, dust it with whole wheat flour and toss it in the olive oiled pan. Cook 3 minutes, add sauce (which sizzles and caramelizes from the sugar). Serve with short grain sushi rice on the side with japanese rice seasoning (not soy sauce).
Great!

Stir fry pro-tips

Pre-heat the pan with no oil, on high.

Add oil to hot pan and them immediately add ingredients.

Give raw meat a minutes head start.

Add sauce at the very end and immediately remove from heat, stir.

Make real teriyaki sauce from real soy sauce (not hydrolyzed soy protein) and mirin(sweet japanese rice wine). I get it from asianfoodgrocer.com. Add a squirt of chili sauce,a pinch of ginger, and a tablespoon of sugar.

Also, my lodge cast iron wok is the best pan I own.
http://www.amazon.com/Lodge-Pro-Logic-14-Inch-Cast-Iron-Handles/dp/B00063RXQK/ref=sr_1_1?

u/radiationking · 2 pointsr/japanlife

Get yourself a carbon steel pan, it's essentially the same thing but stamped vs cast.

The benefit is you get a smooth finish like the old school cast irons used to have.

For seasoning put it on a gas range cranked to high, then use tongs and rub around the oil with some paper towel so you have only a thin covering. The oil should be smoking as you apply it. Do that a bunch of times.

After that just use it regularly, eventually even after washing it will have an almost matte almost black surface (shiny after you re-oil before putting it away).

u/crazyhorse90210 · 2 pointsr/EatCheapAndHealthy

I have not used one but if it's a heavyier cast iron wok, it would take longer to heat up and cool down and would probably be hard to move around. That being said, for larger portions it may work well. I think as long as it's a thinner cast iron it may be fine. Thin carbon steel woks aren't great I will give you that, you want a thicker one.

This is the wok I use (I think, I have had it for a while but it looks the same) and I like it but you really need a wok ring for it to be stable, I prefer a big heavy one and I take the whole grate AND diffuser off my propane stove (once it's safely lit) and use it like a chinese 'torch' stove - it DEFINITELY gets hot enough. I've never burned my house down yet.

edit:spelling

u/IHkumicho · 2 pointsr/Cooking

My suggestion is don't go for a set if you already have a functional set of pans. Start with single pans that you want to upgrade, and go from there. So, I'd suggest:

10" cast iron frying pan. This can literally do almost everything that your 10" nonstick can do, and a ton more besides like pan-searing, oven cooking, etc. Keep it well-seasoned and it'll treat you very, very well.

10" triple-ply frying pan. This is great for sauteing, and anything else that you don't want to use your cast iron with. Also good for acidic foods, or ones that would end up sticking with the cast iron.

4-4.5qt saute pan. This is a great do-it-all, and can be triple-ply (better) or just impact-bonded stainless (still functional).

~5-6qt Enameled cast iron dutch oven. Lodge makes a great (cheap) one of these, usually for under $50. It's amazing for braises, roasts, stews, frying, etc. It's literally my go-to piece of cookware in the winter time.

Then just keep whatever you would also use from your current set, and you'll be set for another 10 years. So if you use your 10" or 8" nonstick frying pan a lot for eggs, keep it (or get another one of them to replace it). Also, stockpots all function basically the same, so there's no need spending a ton of money on the good ones. You're just boiling water in them anyway. No, you won't have the perfectly-matching set, but you also won't end up with a ton of crap littering your cupboards that you never use (hello 2.5qt sauce pan!). It's far more a case of function over form.

If you absolutely have to get a matching set (and I'd suggest still getting all of the stuff I listed above in addition to it), look for a triple-ply set to go on sale. I picked up a Kirkland (Costco brand) for ~$180 that I love, but you can find a Cuisinart MCP set or a Tramontina triple-ply set for under $200, and sometimes under $150 if you look hard enough. Avoid anything that says "Impact Bonded Base" as it's really the worst cookware out there. It's stainless steel (which doesn't conduct heat very well) and has an aluminum disc (which does conduct heat very well) at the bottom, but it's only at the bottom. That means that the heat doesn't go up the sides, and your food sticks horribly to the sides. Just say no.

If you guys really like the non-stick, I'd just replace the few pieces that you need to because the other ones are wearing out. I personally like the restaurant-quality pans since it means that they cook well (thick aluminum base/sides), but again, it's all function over form. The raw aluminum outside will look like crap after you start using it (discoloring, scratches, etc), but it'll cook better than any of the other cheap consumer pans. Something like this: https://www.amazon.com/Tramontina-80114-535DS-Professional-Restaurant/dp/B009HBKQ16

u/SEJeff · 2 pointsr/castiron

You have to buy the lid separate and it has a wooden handle so you can’t bake it in the oven like a normal cast iron, but for meals where you want a wok to use the sides as a warmer, this one really shines.

https://www.amazon.com/Joyce-Chen-23-0001-Lightweight-14-inch/dp/B001D73UOW

I don’t fully understand how it is so light but it is a really nice pan to cook with.

u/HittingSmoke · 2 pointsr/GifRecipes

This is the one I bought. It's gone up in price though. If you want to entertain yourself for a bit, read the negative reviews from idiots who don't know how to maintain carbon steel cookware.

u/Directioninpiglatin · 2 pointsr/Cooking
u/sealedlion · 2 pointsr/asianeats

Boom. I have this and I love it.

u/Liistrad · 2 pointsr/Cooking
u/wee0x1b · 2 pointsr/Cooking

I'd go buy a nice 12" frying pan, a saute pan and a pot. This pan will last practically forever. I've had one for 15 years, it gets used almost every day. Still going strong.

u/MantisToboganMD · 1 pointr/BuyItForLife

This has essentially replaced every pan in my kitchen including a lodge case iron skillet.

https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

u/lrryr · 1 pointr/AskCulinary

Get yourself a Lodge cast iron wok. Plenty of heat capacity from the cast iron so your temps won't drop as drastically as with a pan when you drop something in. It's nice and deep too.

https://www.amazon.com/Lodge-Pro-Logic-P14W3-Black-14-inch/dp/B00063RXQK/ref=sr_1_1?ie=UTF8&qid=1469144855&sr=8-1&keywords=lodge+wok

Then if you want more heat and control I found an inductive hob both produces more heat than my electric stove and offers immediate response to changes in the heat setting,

u/Mseveeb · 1 pointr/culinary

I'm not sure if Amazon links are allowed here, but here's the one that I am using https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/

u/[deleted] · 1 pointr/food

A good non stick pan is perfectly dependable. You are just buying cheap ones or using metal on them OR overheating them.

Stainless is popular because it's easy to use and robust pan that will last longer and with skill you can cook most anything you would in a non stick. However I don't recommend them over non stick for anything delicate to cook.

Cast Iron is the next step in dependability and you could argue also has superior non stick ability to stainless and better heat distribution, but it has to be maintained and there is a learning curve to cooking and cleaning.

Personally I'd just get something with a good non-stick coating before I moved to harder to use stainless or cast iron pans. Why? Because I want the most universal pan and if you use only plastic utensils on them they will last years and years. The time you save using a good non stick pain in cleaning and in not screwing up your food is well worth paying twice as much for a better non stick layer.

If you like to seer meat at high temp you could also get a cast iron pan, but I see little real need for stainless steel or cast iron even if you are a decent cook.

If you are a professional you will have a kitchen full of many pans and you just use the pan that best suites your meal and how you plan to cook it.

Just keep in mind if you cook at too high a temp like most people cast iron is the only

http://www.amazon.com/Circulon-Infinite-Anodized-Nonstick-Skillets/dp/B0019R4SXS

http://www.amazon.com/T-Fal-Signature-Anodized-10-Inch-Skillet/dp/B002HWRUE8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1323724433&sr=1-2

http://www.amazon.com/Textured-Ceramic-Non-Stick-Coating-Germany/dp/B004CSXMP6/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1323724433&sr=1-8

Those would all be better options than plain old stainless steel. Who really wants to have too many pans or have to worry about digging around finding the right pan for the right job. Unless you are truly a pro you don't need all that. Just get one pan to rule them all.

This is coming from someone who has switched from teflon, to stainless steel and to cast iron. Cast Iron is great, but just not worth the extra cleaning and seasoning. Stainless steel really has no advantage that I saw other than it might take higher temps and doesn't scratch. It wasn't non stick enough to matter and it wasn't hardy enough to compete with cast iron. You could go see what you local good will has if you want to experiment with different cooking surfaces, but I say go for a anodized pan with the new safer non stick layer from a well known company. Pans are something that if you treat well are worth investing in.

u/mouthbabies · 1 pointr/food

This one is the one that I have, and it is perfect. It came with seasoning directions, so just follow those and you'll be set.

u/catwok · 1 pointr/food


The wok stuff can be tricky on electric but my range is an ex-top of the line 50's unit, so gets mega hot still. It also helps I use a wok with a flat bottom purposed for electric. But still I know I'm missing something without those btu's coming up the side of the pan.

Protip for good wok cooking when you don't have an adequate range. This includes gas ranges too, as I've seen gas ranges whimper pathetically compared to my own electric. Anyway, just get a cast iron wok.

u/wheredidthesodago_SS · 1 pointr/SubredditSimulator

I completely forgot having one of most of the first place. You should get a cast iron pan, and learn how to answer you yet! Wtf did they put bidet's in them. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/. On one hand is bound to work.

u/furious25 · 1 pointr/Cooking
  • 5qt pot
  • 3qt pot
  • 2qt pot
  • 1qt pot
  • A large non stick and a small one.
  • A large SS Saute pan with lid
  • A large and small SS skillet with curved walls
  • A wok
  • 10" cast iron pan

    You may think wow thats too many pots. But that is what came with my set and I use them all the time. Sometimes I wish I had more pots. I still need a stock pot though...

    Not the right store but for an idea of price I would look at these sets/items

  • 1
  • 2
  • 3
  • 4
u/pomtea · 1 pointr/Cooking

Looks like this one.

u/mrbariola · 1 pointr/wok

This is what I have. It's kind of light and flimsy but my wok sits in it without wobbling off the stove. There's probably much better out there.

New Star International NCWS9 Steel Wok Rack, 7¾-Inch and 9¾-Inch Reversible Size https://www.amazon.com/dp/B00012F3X6/ref=cm_sw_r_cp_apa_i_l3ppDbM2XH8NY

u/eeeeeesh · 1 pointr/Costco

Well if these are the same pans that Amazon is selling - check the reviews for yourself and see. This is a great example of why to buy something at Costco versus Amazon. The people at Amazon are out of luck, you are not thanks to Costco's return policy



Gotham Steel 9.5” Fry Pan with Ultra Nonstick Titanium and Ceramic Copper Coating


34% of 5,544 reviews are ONE STAR (that's 1,884 one star reviews)

​

https://www.amazon.com/GOTHAM-STEEL-inches-Non-stick-Titanium/dp/B018T909XG

u/KitchenHack · 1 pointr/Cooking

On the other end of the spectrum (from $20 cast iron) is Demeyere. This is clad stainless, but the surface is finished in such a way that it is almost nonstick. I don't have one (I'm an All-Clad girl), but should I ever need a new pan, I would buy this one in a heartbeat.

I don't like cast iron because it's heavy and hard to use (please don't hate me, cast iron people). And while it DOES do an excellent job of retaining heat, it's not nearly as good as clad stainless for even heat distribution. And despite what people say, cast iron is not nonstick. IMO the Demeyere beats it on almost every front, but you do have to pay for it.

Just something to think about. Here's a link to their best pan on Amazon: https://www.amazon.com/Demeyere-Proline-5-Star-Frying-Pan/dp/B000GT6BOO/ref=sr_1_1?ie=UTF8&qid=1495233336&sr=8-1&keywords=demeyere

u/redpanda_phantomette · 1 pointr/femalefashionadvice

If you are still considering getting your mom pots and pans, there are some great and affordable options out there. Tramontina enamel pots are much more afforable than Le Creuset and are top rated by Cooks Illustrated. They also rate the T-fal nonstick skillets very highly (I have 2 and love them) and these are totally affordable. If you want to go high-end in terms of brand, the All-Clad stainless steel skillet is around your price range (with a little Bed Bath 20% off coupon) and it's an excellent skillet that can go in the oven and that has a lifetime warranty.

u/Scienscatologist · 1 pointr/Cooking

No worries. If you're looking for a decent SS pan that won't kill your budget, Chef's Choice is pretty good, IMO. Cuisinart and Calphalon are good, too, and not much more expensive than Chef's Choice.

u/oldspbice · 1 pointr/news

Eh, blue steel when it comes to cookware is all marketing. Carbon steel pans are about as basic as it gets. You can get a 12" carbon steel pan that will last you a lifetime for $50. 8" for about $30, and that's the perfect size for eggs. Cheaper than good quality stainless steel pans, when it comes down to it. They behave like lightweight cast iron (but still heavy enough to have plenty of heat retention). Pretty much a workhorse unless you cook with a lot of acids. A little bit won't kill the seasoning, but I wouldn't cook a tomato sauce in one, or something like that.

https://www.amazon.com/MINERAL-Round-Carbon-Steel-12-5-Inch/dp/B00462QP1G/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1542177066&sr=1-2&keywords=mineral+b+round+carbon+steel+fry+pan+12.5-inch

u/chileheadd · 1 pointr/Cooking

Why not this one

u/Dreidhen · 1 pointr/technology

Only tangentially related, but if you're looking for bird safe pans (I've 4 birds and I've cooked with these)

https://www.amazon.com/dp/B009MAMISG/ref=cm_sw_r_other_awd_hVy3wbDKXS6BJ

https://www.amazon.com/dp/B005473FMO/ref=cm_sw_r_other_awd_9Py3wb61504XF

u/thecountvon · 1 pointr/chinesefood

I've had a good experience with this wok:

u/FatFingerHelperBot · 1 pointr/chinesefood

It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!


Here is link number 1 - Previous text "wok"



----
^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete

u/goRockets · 1 pointr/Cooking

I don't recall exactly what pan you're thinking of, but maybe it's a iron fry pan like this DeBuyer Mineral B Frypan?

u/b-roc · 1 pointr/Cooking

I pretty much agree with u/TheBigreenmonster save for a few things. I also have recommendations for you.

I’ve actually been researching pans myself and have bitten the bullet in buying, so far, two: one cast iron and one stainless steel. My requirements were: versatility, value for money and likely to last a lifetime.

Why cast iron? Closest thing to non-stick without the coating (from what I've read). It will require some solid seasoning but should work if you have the patience and time to do it. I bought a BIOL 28cm deep pan (£21) with detachable wooden handle as I knew that that a one-piece cast-iron handled skillet would cause my partner a lot of problems. It also makes the dish more versatile as it's easier to use in the oven etc. I haven't cooked with this yet as I haven't had the time to season it properly. It looks great though and, unlike a lot of newer cast iron pans, the surface is fairly smooth. It's large, deep and great value for money. Apparently there is no difference in cast iron quality between manufacturer so it won't really pay to get a more expensive one unless you want a specific brand or a polished surface. Pros: Cheap, versatile, non-iron handle. Cons: heavy, requires further seasoning and maintenance.

Why stainless steel? For use when cooking with acidic ingredients. I make a lot of tomato sauces etc and apparently these will readily strip cast iron of its seasoning. An enamelled cast iron could work but would be more expensive and would also be at risk of chipping. I went to a few shops and even ordered/returned a few online. I went with the 28cm Ikea Sensuell tri-ply pan (£35). Budget really wasn't an issue for me - this pan just looked and felt superior to even the le creuset SS pan. I've been using it for about a week now and I swear food tastes as though it has a greater depth of flavour. Possibly due to the increased caramelisation and fond. It's also weighty and fun to use. I couldn't get a hold of all-clad pan but can't imagine it being worth the extra cost over the IKEA pan. I would have been interested in testing the material kitchen classic pan, though. Pros: Not very expensive, versatile, 15 year guarantee. Cons: heavy, no hole in handle to hang it.

I will be buying one more pan: a carbon steel, round-bottomed, hammered wok. This is for stir-frying loads of veg, smoking, cooking fish and anything else I can think of. Carbon steel gains and loses heat very quickly so it isn't completely ideal for home use but is the best we can get. The hammered nature of the wok allows you to move food around without it sliding straight back down into the centre of the wok. Pros:

You can get the BIOL pans with/without lids and also in shallow/deep versions. The IKEA pan has a separate lid and splatter screen - each of which fits the BIOL pan. Additionally, the IKEA one has a 15 year guarantee.

I was expecting to spend around £100 on each pan but ended up spending less than that on two which should get better and better with use.

u/Trey_Antipasto · 1 pointr/food

I really just wanted to point out that if you want to buy a wok and buy:

a cast iron wok it will be 11.4 pounds and probably not what you are expecting.

vs.

a carbon steel wok which is probably what most people want.





u/EnsErmac · 1 pointr/Cooking

It sounds like you are US based, I'd recommend that you get yourself a Tri-Ply All-Clad skillet. No seasoning required, you can still use it with high heat, and it is oven safe. Supposedly the five-ply and seven-ply's are less prone to warping over time than the tri-ply pans, but I've had zero issues with my tri-ply pans and warping.

u/EqualsAvgDude · 1 pointr/Cooking

This is what I bought. https://www.amazon.com/dp/B00PUZT9MU/ref=cm_sw_r_cp_api_i_4PvPDbQEHTACE
I used canola oil on paper towel and wiped it all over. Am I doing something wrong?

u/teskoner · 1 pointr/food

Well, then let me also recommend Demeyere frying pans. If stainless is your thing, that pan is amazing. There are also no internal rivets, so washing is super easy.

u/randomuser549 · 1 pointr/Cooking

Ever used a wok ring? Other than stability, are they any benefit?

Not having a 15000 BTU burner, I'd like a way to get more heat on my wok. I was wondering if that would help with that by letting me set it over the burner sans grate and concentrate the heat.

u/MistakerPointerOuter · 1 pointr/Cooking

This right here. Zwilling purchased Demeyere, a high-end Belgian manufacturer. Actual Demeyere (manufactured in Belgium) is far better than All-Clad in every possible way, but since it is a high-end manufacturer, its prices are very high (€202 for a 280 mm frying pan).

However, Demeyere also manufactures some other lines under the Zwilling brand, for example the Sensation line. I just checked the prices, though and it's odd that the Sensation is cheaper in America than Germany ($80-100 USD vs €150), so I don't know if that is a viable option for you.

Matfer bourgeat and de Buyer are French brands. They both make absurdly expensive copper (€200+), but they also make very reasonable carbon steel products (€30), if you want to learn how to season a carbon steel pan. They also make tri-ply products (same construction as All-Clad/Demeyere) for about €100, but having never used them, I don't know how good they are, but I assume they are of good quality.

u/gruntothesmitey · 1 pointr/Cooking

I never got into sets personally. There are always pieces I never use.

For starters, you could get one of these 12" pans for about $100 and it'll last you a lifetime. Then add a saucepan, then a high-sided saute pan, etc until you have what you need.

I tend to cheap out on non-stick pans, only because they have a limited life span and I don't use them very often. But stainless pans I go as high quality as I can and buy it once.

u/SewerRanger · 1 pointr/AskCulinary

Go cheap. There's really no point in spending a ton of money on a wok unless you want it to look nice/have some brand recognition. Those cheap carbon steel ones are thin and heat up super quick - exactly what you want in a wok. Serious Eats and Cooks Illustrative both recommend this wok for $36 and Spruce Eats recommends this one for $24. I own the second one and have had it for a couple of years now. It does a great job.

u/qupada42 · 1 pointr/sousvide

To anyone just starting out though, highly recommend these pans for steak duties

https://www.amazon.com/dp/B00462QP0W

Not that you shouldn't also own a few decent cast iron pieces.

u/reverendfrag4 · 1 pointr/Cooking

I hope you don't have an electric stove, because round-bottomed woks absolutely will not work on one. If you have a gas stove, you need to find a wok ring that will fit over one of your burners.

I also highly recommend a strainer dohickey like this one. Get one with nice big basket on it (mine's about 7" diameter, I definitely wouldn't get one smaller than that).

u/IamAbc · 1 pointr/omad

I bought a set like this from Costco. the set I got had two pans in it one smaller and one large for like $32. That 8”-10” one seems nice if you’re just doing eggs and pancakes don’t really need anything much bigger than that.

u/biggreenfan · 1 pointr/food

Go for a cast iron one. It'll last forever and nothing cooks like cast iron.

u/Ripple_ · 1 pointr/AskCulinary

I don't know what pans you are referring to, but the pans I'm talking about are nearly as heavy as my similarly sized cast iron. Something like this: http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_3?ie=UTF8&qid=1368319450&sr=8-3&keywords=Carbon+steel+pan

u/BillDaCatt · 1 pointr/Blacksmith

As Aureolin22 said, I doubt the flowerpot would tolerate very many heating and cooling cycles before it broke. Have you considered doing the same thing but lining a small charcoal grill or a cheap steel wok instead?

Serious question: Why is propane not an option? Stores won't sell propane to you, or your parents won't let you?

I ask because you might have good luck making a small propane forge using a spiral flame propane torch, a small coffee can or large soup can, and a 50/50 mix of sand and Plaster of Paris. (refractory cement would probably work as well or better than the sand/plaster mix)

There was a post here on it a short while back. It seemed interesting so I built one myself just to see how well it worked. Turns out, it works pretty good! It won't produce welding temperatures, but it gets plenty hot for forging. It worked even better after I partially closed off the mouth of the forge with three pieces of firebrick. The one I made also has a 9/16" hole drilled through the back so that I can heat round stock up to 1/2" inch diameter anywhere along its length. I have used it twice now for about 30 minutes each time and I still have only used about half of the fuel in the tank. (I started with a full tank just to see how long it would last in one of these.)

If you are interested I can take some pictures of the one I made.

If coal or charcoal is your only option and you want to stay really cheap just dig a little hole and build your fire in the hole with your air pipe poking in from the side. (assuming the powers that be at home won't lose their minds over you digging a hole and you have a yard to dig in.)

u/Froggr · 1 pointr/Cooking

This is the wok I use, it's very capable http://www.amazon.com/Kitchen-14-inch-Carbon-Bamboo-Handles/dp/B000OFREBY

I use my cast iron daily for things like pan frying anything, frying bacon, French toast, pancakes, baking bread, really versatile piece.

u/_angman · 1 pointr/Cooking

notes on burning the wok from this amazon review

Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the YouTube videos or comments I have seen understand this process, and you probably will not either. So read on.

This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok.

Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel.

So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!!

Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces.

The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details.

FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want.

SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok.

This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok.

Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils.

Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue.

Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life!

STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil.

The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color.

Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally.

There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"!

Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok.

The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process.

The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking.

Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed.

How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.

u/badpark · 1 pointr/AskCulinary

I got rid of my nonstick pan and got a carbon steel pan like this:

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=pd_sim_k_6

Nonstick, no teflon or similar, but it needs to be seasoned similar to cast iron.

u/followmecuz · 1 pointr/BuyItForLife

Thanks for the insight! Yea I rarely would use a pot, I have never used a steamer insert in my life. I would mainly use the frying pan and a saute pan.

Is the tri ply stainless that people rave about the bonded one?

https://www.amazon.com/gp/aw/d/B00FUF5K8W/ref=mp_s_a_1_3?ie=UTF8&qid=1468961617&sr=8-3&pi=SX200_QL40&keywords=all+clad+tri+ply&dpPl=1&dpID=31MRZoQWLZL&ref=plSrch

u/rotll · 1 pointr/food

I have Gotham Steel ceramic non stick pans. Metal utensils are not an issue with them.

u/TrimPot · 1 pointr/AskReddit

I don't think you can get a lifetime warranty on a coffee maker but Bunn sells a really nice coffee maker for $100 at Walmart, has a 3 year warranty, mine lasted 6 years. It brews an amazing pot of coffee in 3 minutes. Tramontina makes frying pans with a lifetime warranty, they are around $40-$60 but they will last forever and are really well designed.

u/theyre_whores_im_in · 1 pointr/deals

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

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u/96dpi · 1 pointr/Cooking

DO NOT GET A ROUND BOTTOM WOK


I'm telling you this because I have a round bottom wok, a stove similar to yours, and a wok ring, and I don't like it and I want to buy a flat bottom wok, but I'm too cheap and will just keep putting up with the difficulties.

The main reason why it doesn't work well is because the burners simply don't output enough heat. When I try to get some browning by laying everything in an even layer up the sides of the wok, it only browns on the bottom half, and anything on the walls don't brown well at all, it just kind of simmers. You can get things a bit hotter by removing the wok ring and keeping the wok right on top of the steel grates, but then you have an unstable and very hot wok. Not a huge problem if you're careful, but certainly not ideal. Also, the wok ring barely fits over my steel grates, and it looks like it will barely fit over yours. They slide around quite a bit if you like to toss/shake the pan while you stir fry.

So with a flat bottom wok, which I don't have an am only assuming here, you can spread things out further on a surface that is hotter, so you can get better browning. Plus, you will have a much more stable wok to work with.

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Title|BEST BAKED CHICKEN RECIPE | CRISPY SPATCHCOCKED CHICKEN
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Description|Today, I'm going to show you the absolute best baked chicken recipe, which will result in a super flavorful and juicy chicken with a delicious, crispy skin. This recipe is super simple to make and once you try it, I guarantee you'll be hooked!⤶⤶Thanks for watching!⤶⤶Remember to subscribe for more recipes, tips, and more: https://www.youtube.com/channel/UCJHY9U2YJYlUdnhw5Wy-LUw?sub_confirmation=1⤶⤶Feel free to share this video with anyone who may find it useful: https://youtu.be/VfKaDmCqIUg⤶⤶Equipment used in this video:⤶All-Clad Tri-Ply 12-Inch Fry Pan with Lid: https://amzn.to/2NDTqhz ⤶Checkered Chef Baking Sheet and Rack Set: https://amzn.to/2JNvpDw⤶⤶Feel free to leave any suggestions for future videos in the comments below! Thanks again for watching!⤶⤶⤶This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefitted from. Thank you for your support!

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u/opiate46 · 1 pointr/Cooking

I just bought this guy. I plan on using it tonight for the first time, but all I've ever used before are the electric ones, but I got tired of the teflon coming off after a time so I went the stainless route.

Any pointers for keeping the heat regulated? I have a gas range, and I'd like to not burn my food the first time out if I can help it!

I'm going to give your recipe a shot soon, once I get the hang of this.

u/PM_ME_YR_PUFFYNIPS · 1 pointr/AskCulinary

https://www.amazon.com/gp/product/B00FUF5K8W/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
I have the same thing.
Maybe I just need to hike up the burner more...

u/abedfilms · 0 pointsr/castiron

Actually i now believe it is cast iron. It's a thin cast iron like this: https://www.amazon.com/Joyce-Chen-23-0001-Lightweight-14-inch/dp/B001D73UOW