Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Cookware 10

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.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions