HOME > Chowhound > Cookware >

Discussion

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)
Delete
  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
      http://www.ebay.com/itm/130639436013?...

      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.

        http://www.wokshop.com/HTML/products/...

        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.

                  http://www.amazon.com/World-Cuisine-C...

                  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.