Recommend Me a Non Stick Wok

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  ihfree on 10/03/2024 - 15:17

  +3

  In general, you'd be using a high temperature with a wok. You'd be best off going for a carbon steel wok rather than a non stick wok.

  • 

    Starlight8 on 10/03/2024 - 22:01

    Thanks, i dont use high temperature lol. Also worried about sticking with carbon steel. Thanks for the input x

    • 

      mrtin on 22/03/2024 - 21:28

      A seasoned carbon steel wok won't stick

• 

  websterp on 10/03/2024 - 15:21

  Are you after an induction compatible/non stick/flat bottom wok? If so you might want to mention this too as it would limit the options available to you. Otherwise buy a carbon steel wok from an Asian grocery store instead of Myer.

  • 

    Starlight8 on 10/03/2024 - 22:02

    I'm using gas but prefer non stick :)

    • 

      sumyungguy on 10/03/2024 - 22:04

      +1

      Go for the biggest non-stick pan you can find, seems like you don’t really need a wok

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  sumyungguy on 10/03/2024 - 15:30

  Do you need a flat bottom? Last time I looked at my asian grocer round bottom carbon steel with one handle were around $15 (practically never needs replacing). They had stocked-out of the flat bottoms but I'm sure they'll be back.

  • 

    Starlight8 on 10/03/2024 - 22:03

    Everyone seems to suggest carbon steel and it seems cheaper but looking for non stick :)

    • 

      Dejaar on 11/03/2024 - 15:58

      When non stick wears down where do u think all those chemical layers went…into your food then stomach.

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  rumblytangara on 10/03/2024 - 16:08

  +2

  Sheesh, "wok" and "non stick coating" do not mix.

  PTFE/teflon starts offgassing toxic crap at around 240C. Typical wok temperatures go past this easily.

  • 

    Starlight8 on 10/03/2024 - 22:05

    I wonder if this is any good:
    https://www.myer.com.au/p/greenpan-gp5-open-wok-28cm---365l

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  BewareOfThe Dog on 10/03/2024 - 16:33

  I bought this and it's great. I have a gasmate wok burner.

  This might have some info that might be helpful. :)

  • 

    Starlight8 on 10/03/2024 - 22:06

    Thanks for the suggestion :)

• 

  Sallas on 10/03/2024 - 16:36

  +1

  If going down the path of a carbon steel wok make sure youtube/read-up on how to properly season it first including removing the protective coating. It can differ slightly from cast iron pans, but once done it will get better with time (more cooking). You just may find more focus needed on heat (when/how much) to get those 'slidey eggs' compared to a non-stick.
  My understanding is a flat-bottom Wok for electric/induction, either for a gas stove top however the round-bottom will need a wokbase (my stove come with one, you can purchase separately).
  I ended up buying a flat-bottom Wok for $45 on special (no local Asian grocers nearby) as my first wok just to trial, however to be honest I don’t think I'll replace it as the years of 'patina' is worth more than paying any extra for a more expensive wok (not offering much more value)!

  Also - a Wok for Pancakes? Maybe a carbon steel pan better suitied (similiar principles as above minus round Vs flat bottom).

  • 

    Starlight8 on 10/03/2024 - 22:07

    +1

    I definitely want non stick, my first carbon steel one was a mess lol.. dont wanna get another one.

    i bought the tefal unlimited fry pan (same series, different pan) pancakes were a flop :/

• 

  frondono on 10/03/2024 - 20:13

  Chef inox make some great cheap ones.

  https://www.amazon.com.au/Chef-Inox-Handle-Silver-05233/dp/B…

  • 

    Starlight8 on 10/03/2024 - 22:08

    Thanks for the reply :)

• 

  altomic on 10/03/2024 - 21:21

  +2

  Go wok, go brok