I enjoy cooking stir fry's (fairly high heat) and have recently read Grace Young’s book “Stir Frying to the Sky’s Edge” which has inspired me even more.
My dilemma is the pan I use.
I love my nonstick cookware. But they all fail. I’ve used All-Clad, Swiss Diamond, and Now Vollrath . All eventually loose their non stick abilities after about 6 months to a year of constant use. Of course, Grace Feels the wok is the perfect tool for stir fry’s whether Carbon Steel or Cast iron last but not least SS. I have attempted stir frys in some of my All-Clad SS fry pans and the splatter sticks very hard to the sides and it is just to difficult to clean.
My problem with woks is the size of the bottom portion that’s flat. In most cases it’s less than 6.5” and that is too small for my style... My current Vollrath is a 14” Eversmooth with Ceramiguard coating and I really love this size. The Flat portion is about 11” and I can do so much in this pan. After about 6 months of use I can see it's failing too and I’m looking for an alternative.
My Cooktop is Gas Wolf Brand.
I have been looking at carbon steel as cast iron is just too heavy. De Buyer is interesting but you cannot get the larger Round 14" "lyonnaise" fry pan, in blue steel in the USA but I have found the 14” Blue Steel Country Pan at 'Finest Cookware' (2mm thick). The De Buyer Country Pan is 8 pounds as apposed to the pan I’m now using at just over 5 pounds. This is pretty heavy..
I know I will probably get flamed for using nonstick. But what’s interesting, while watching Jamie Oliver on a cooking program he was using a T-Fal (red dot in middle is a dead giveaway) on an outdoor bbq grill. He actually set it on the coals for several minutes. Now, he’s a fellow who advocates healthy cooking and this is odd if it is truly unhealthy.
Anyway, I’m looking for some ideas on my next pan purchase. Thoughts appreciated.
Though I do love the look of All-Clads new 5D Brushed SS Nonstick French Skillet.. This is light and pretty big at 13". Only offered at Williams Sonoma.
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