Have you moved away from the large nonstick pans for all your stir-fry sessions? I was originally looking for a flat bottomed wok for that duty but I couldn't find one where the reviews weren't kind. Many complained of having too little of the pan in contact with the fire leading to cold edges while others complained of flimsiness or a propensity for rust. Right now I'm leaning towards the Calphalon Nonstick 13" Deep Skillet (aka Deep Fry Pan on BBB). What are your thoughts after years of experimentation?
Get the large nonstick pan - it's much more versatile, and does a good job. If you must have a wok, get a 14 inch, heavy carbon steel, with a flat bottom. (No non-stick), and season it like cast iron. I got a carbon steel wok from the Wok Shop when I visitedSan Francisco's chinatown last year.
Mike: I have Easy Peel 21 to 25 @ 7.99 a pound in one pound bags at Sherman Provision.
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Mike VrobelCopley, Ohio, United States
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