Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Aug 24, 2013 08:08 AM

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)
  1. Do you have a turkey fryer or similar high BTU outdoor burner?

    1 Reply
    1. 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.