Just WOK are you talking about?

[Pan]

Well, I have just binned a non-stick wok that I've had for about 6 years - it's forgotten about the non-stick bit, so the fresh egg noodles and veg had gathered around the bottom rather then be lifted onto the plate....so:

1. New wok needed - I want to avoid non-stick, so the options seem to be carbon steel or stainless steel - what's the MN experience? Which is best? It has to be big as I cook for a few often, and as tough as old boots. Because I can be a bit careless..

1. Is there an alternative use for the big lump of metal currently nestling in my bin? Would it make a funky and weirdy plant pot with holes drilled?

I've looked on line, but obv. you cant tell the 'cooking experience' from looking at a picture. (like on-line kitchen equipment dating..)
I don't get near a big shopping centre or town centre v. often so on line would be good.
Does anyone have any recommendations please? Not really bothered about the price thing.
tia.

In my experience, anything that starts off non-stick rapidly ends up sticking. Especially if it's a pan that requires a really high heat like a wok.

It doesn't matter how much you spend on a pan (and I have a number of very expensive Circulon pans in my cupboard), they all tell you not to heat them too hot.

So what the bloody hell is the point of them?!

Go to your nearest Chinese/Asian supermarket and buy 2 or 3 cheap woks from there, and then chuck them when they are no use any more.

(Oh, and top tip - if stuff is sticking, it's because you're not using enough fat ...)

BWIW - yep, avoid the non-sticky, but I am many leagues from a Chinese/Asian emporium (tho' you're right I reckon). So stainless or carbon, on-line? Ken Holm does a non-sticky range and I thought

Another confusing thing was reading about how to de-rust your stainless steel wok. Yet s/steel doesn't rust! There are aircraft wrecks in the hills above me in the Peak District still gleaming brightly from the days they crashed in fog in WW2, made from s/steel.

Is this any use?

We had a Ken Hom wok at one stage. Utter rubbish. The non-stick went after about two sessions. I would say avoid at all costs.

We've had various Tefal ones too, IME they last about a year or so.

The one we have now came from TK Maxx but doesn't appear to have a brand on it.

We had a Ken Hom one as a wedding gift 9 yrs ago, still going strong and looking pristine after many many uses. Bought one for SIL last year who was v impressed.

Get one from a Chinese supermarket (I got mine from one in Chinatown about 20 years ago). You must season it properly before using it. When you think you have done it properly, do it again. Twice. Mine is still going strong, stuff never sticks and I honestly can't see myself having to replace it.