I live in a very small apartment, and don't really have the room for a wok, but I've been doing a lot more stir frying lately on an old non-stick fry pan, which isn't working too well. I'm thinking of getting a new SS fry pan with a regular surface, but I do like to minimize the amount of oil I use - about two or three long sprays from a good oil mister I have. Also, I know I have to be careful about keeping the food moving, and not letting it burn.
Can I ruin an SS fry pan by stir frying with a small amount of oil? I don't mind having to put some effort into cleaning the pan - I've seen lots of great suggestions on chowhound on how to do so. I just don't want to impair the cooking quality of the pan.
Any suggestions would be appreciated - thanks in advance.
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