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Choosing a pan for noodle stir-fry dishes

Harpo007 | Apr 9, 201510:52 AM

I'm in the market for a pan for preparing asian-style noodle/rice stir fry dishes. My experience tells me that the pan needs to have some non-stick properties to prevent the noodles from caking onto the pan. This has led me to research three options (traditional non-stick, ceramic non-stick, and carbon steel), but all seem to have some tragic flaw...

Carbon steel = Durable, but reactive with vinegar, which I use as a component of most stir-fry sauces

Ceramic non-stick = no chemicals, but poor durability (especially when cooking at high temperatures)

Traditional non-stick = non-stick, but, well, the chemicals...

Maybe I'm looking for a magic bullet that doesn't exist? Maybe I'm elevating one of these perceived "flaws"? Maybe I just need to pick my poison?

Whatever the case, I'm hopeful that someone with more experience than myself can share some insights and help me out of my choice paralysis.

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