IKEA. It’s stainless steel with non-stick. It’s the only non-stick thing I have, and I’m desperate to be rid of it.
Having a non-stick wok is incredibly frustrating because it doesn’t handle high temperatures, and a lot of recipes I’d like to do require high temperatures. Like good luck trying to make chili oil in this thing, I have to use a regular stainless steel pot for that - which works fine. I like making Cantonese style scrambled eggs which isn’t really possible in a pot and it doesn’t come out right in the wok since you can’t heat it enough, meaning the egg doesn’t set fast enough.
aren’t woks usually carbon steel? what’s yours?
IKEA. It’s stainless steel with non-stick. It’s the only non-stick thing I have, and I’m desperate to be rid of it.
Having a non-stick wok is incredibly frustrating because it doesn’t handle high temperatures, and a lot of recipes I’d like to do require high temperatures. Like good luck trying to make chili oil in this thing, I have to use a regular stainless steel pot for that - which works fine. I like making Cantonese style scrambled eggs which isn’t really possible in a pot and it doesn’t come out right in the wok since you can’t heat it enough, meaning the egg doesn’t set fast enough.
We have both and I can confirm the non-stick one is so unsatisfying. Wok cooking should be so hot it’s crackly and firey.
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