HOME > Chowhound > Cookware >


Need a pan for stir fry - any recomendations?

If stove top, must be flat bottom. Thanks!

  1. Click to Upload a photo (10 MB limit)
Posting Guidelines | FAQs | Feedback
  1. Do you have a turkey fryer or similar high BTU outdoor burner?

    1 Reply
    1. re: Sid Post


    2. I've read good things about the De Buyer Country Fry pan

      1. The flat bottomed pow wok from the Wok Shop is my favorite. Spend the time to season it, and it makes a wonderful stir fry pan.


        2 Replies
        1. re: wabi

          I agree. A carbon steel wok with a flat bottom. The steel will become seasoned over time. A skillet does not allow you to push food up onto the sides before adding a sauce or another ingredient. I have a 12" and 14". You might want to take a look at Wok Wednesdays on FB

          1. re: wabi

            I second carbon steel, esp from Wok Shop. They are great to deal with!

            Nonstick pans, IMO, are not a good idea for stir-frying. You need a very high heat and that will ruin the non-stick coating and ultimately destroy the pan/wok.

            Look into the carbon steel, and avoid ones with wooden handles, unless they can be easily removed. Then you can season it the easy way right in your oven.

          2. i have a carbon steel 12.5" de buyer pan that i just got that has very tall sides - maybe 6" or so.. i LOVE it. it's like the country fry pan andrewtree recommends, but it's carbon steel. Really love the feel of it and takes high heat like a dream.

            1 Reply
            1. re: rmarisco

              the pan I linked to is carbon steel

            2. The Jul-Aug issue of Cooks Illustrated has a tutorial covering stir frying. In their Cookware section, they recommend a T-fal Professional Non Stick Fry Pan 12.5" Model E9380864 Price ~$25.

              I recommend the article for those learning how to stir fry.

              2 Replies
              1. re: Alan408

                Careful, though: non-stick should never be used for the high-heat applications of certain stir-fry techniques, ones I employ routinely. Non-stick for me is a non-starter for stir-fry. The possibility for it to be downright unhealthy, not just ineffective, is right there.

                I generally find Cooks Illustrated a valuable source, but I second-guess most of their judgments concerning "ethnic" foods and, in this case, equipment choices for ethnic dishes.

                Interesting that Penzey's spices is the same way: a big, well-meaning American company, like CI, they have great spices, but their recipes for, say, Indian or East Asian foods just suck big time.

                edit p.s.: I own and love a T-Fal professional non-stick (two sizes, in fact), so it's not like I cannot appreciate them for what they do well.

                1. re: Bada Bing

                  Cook Illustrated has been so wrong about this stir fry application that I don't even bother to comment.

              2. Either use a flat bottom wok or a deep side fry pan.

                1. This 15.75 inch monstrosity is what I use. It's thick, heavy and just barely fits in my (large) oven. It's by far my favorite fry pan (and I own way too many.) I like it better than cast iron - it's easier to season, easier to clean and has a much smoother finish.


                  1. Thanks everyone for chiming in. I ended up with 2 pans: Pow wok (carbon steel, 14", USA made) from The Wok Shop and the Jamie Oliver T-Fal stir fry pan, which had great reviews on Amazon. The first pan I got was the T-Fal and, while I like the shape and size, the non-stick coating is dubious. I made Hoisin Chicken the day it arrived and that turned out well, but I'm not sure it really qualifies as stir-fry. And I was afraid to go above medium-high on my stove - really used medium for most of it. After reading more, I ordered the carbon steel pow wok and I think that is the right choice. I liked the Wok Shop wok with wooden handles but figured that would be a pain for seasoning, so I figured the metal pow handle would be more practical. Still have my eye on the de Buyer country cheff pan, though ;-).

                    1 Reply
                    1. re: kimbers324

                      < I liked the Wok Shop wok with wooden handles but figured that would be a pain for seasoning, so I figured the metal pow handle would be more practical. Still have my eye on the de Buyer country cheff pan, though ;-).>

                      Either pans will require oil seasoning, so the experience will carry through.