AIBU to use a wok as a frying pan?

[JMSA]

I'm not a big cook, but I'm putting together a collection of some household items for my daughter who is leaving home next month. I was in Home Bargains today and they had a nice, weighty wok. It's unlikely that she'll do many stir-fries, but the wok was much cheaper than the frying pans I've seen. And as I said, it does seem like decent quality.
The surface area isn't as big for frying, as obviously it has deeper sides. But I think it'd be ok for what she'll use it for (likely frying chorizo, tomatoes and onion etc, to add to rice).
Is this total sacrilege and should I just have bought the poor lass a frying pan?

I do this often. I also like the wok for tossing pancakes.

have often used my wok instead of frying pan. Like pp I think it’s great for pancakes

A wok is a type of frying pan

I use my wok as a frying pan, apart from fried eggs. I can't seem to manoeuvre the eggs out of a wok as well as a frying pan.

Great if cooking on gas, much less good on electric in my opinion.

I think you should have just got an ordinary, flat frying pan. But I use mine for omelettes and stuff you couldn’t do in a wok. I don’t bother buying woks anymore, I don’t like them even for a stir fry. The heavier, the more of a pita they are (ime).

I was thinking this! I'm a fried egg lover and wondered how I'd possibly work it up the sides. She's not a fan thankfully!

Thanks everyone - and I never would have thought of it for pancakes.

I know, but I tend to be weirdly rigid about the intended purpose of things.

Fair.

Flat bottomed woks are great for doing all kinds of cooking. They are great for frying, including eggs and omelettes etc. Rounded bottom ones a little less so, but you don’t see many of them in the UK. If it’s a real wok (uncoated steel) bear in mind that cooking anything acidic in there tends to strip back any patina that has built up and things can then taste a bit rusty (ie metallic). Won’t do you any harm but it’s not a great taste. Other than that I think you can do loads with it. If it’s non stick, I’d say don’t bother, but I’d say that about any non stick pans. Never had one that hasn’t started to degrade very quickly. Only use steel and iron pans now and they will last an entire lifetime.

I use my wok for most things, it’s so much bigger than my frying pans!!
I only get the frying pans out for things that need to be flat, like eggs, burgers etc.

I often use a saucepan for frying - tomatoes. bacon etc that are going into another dish.
saves the washing up - and the juices etc all stay in the dish I'm preparing.

great for things like sausages too - saves any fat splashing anywhere.