Do I really need a wok?

Question

Having a feeling this may not be the right place to ask this with all the cookware "collectors" on here lol.

I do a lot of stir-fries. I have long done them in a 12" Tramontina casserole pan. I am wondering though if they might not come out better using an actual wok/stir fry pan? The pan I currently use has a wide, flat bottom with curved sides, but the actual wok/stir fry pans I've looked at have a small bottom and high rounded sides. I am using induction (cannot use a round bottom traditional wok) and to be honest, do not like the idea of seasoning a carbon steel one (I just have a thing about not being able to thoroughly scrub pans). I am looking at a try-ply stainless one, probably this OXO one:
http://www.amazon.com/dp/B00PCI7DM8/ref=wl_it_dp_o_pd_S_ttl?_encoding=UTF8&colid=1CZYV9UV9WKC3&coliid=I3UTR3DH78KJ0Y

But may consider this Cuisinart one too (seems a little too cheap to me though):
http://www.amazon.com/gp/product/B000ND3GQY/ref=s9_psimh_gw_p79_d0_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=1J4SFGPJQ9HCVSSKTSP9&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop

I have seen the AC ones, but just don't like their handles. Absolutely NO non-stick of any kind (will kill my bird). =Am open to opinions/suggestion about if it's worth it to invest in one and if so, which one to get?

Answer

If you stir fry, then a wok is the best tool. If you don't stir fry, then you don't need a wok. 

Get a carbon steel wok if you need to, not the OXO or Cuisinart stainlesss steel ones.

Answer

Hi FluffyKiwiFruit08,

The OXO looks OK, but you might be interested in the Staub perfect pan:

https://www.youtube.com/watch?v=bHorwIHS7L8

I own one, use induction, and it seems to work well for non-wok stir fry. See reviews at W-S:

http://www.williams-sonoma.com/products/staub-perfect-pan/?pkey=e|staub%2Bperfect%2Bpan|95|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules

If you look around, you may be able to find it for about the same price as the OXO.

Ray

Answer

No, you don't need a wok to stir fry.

Just like you don't need a pizza stone to bake pizza.

Answer

Woks have the advantage of being large and cheap. They work very well for their intended use over a high-power flame. But if don't want that and can make do with a smaller size, then a "chef's pan" might be suitable. A more common sauté pan also works for stir-fry. Although I have both a traditional wok and a sauté pan, the pan I like best for small sautés or stir fries is a Calphalon acommercial skillet, which is hard-anodized aluminum.

Answer

You might like Calphalon Accucore as a better alternative to your second linked item.

http://store.calphalon.com/productline/calphalon-accucore-stainless-steel/4294947510-1982-1957#title=calphalon-accucore-stainless-steel&siteid=4294947510-1982-1957&size=24&page=1&sortkey=bestselling&pagetype=productline

Either the chef's pan or the ten-inch skillet with lid.

Answer

Yes & No & Maybe.

If you stir fry often I second the suggestion that a carbon steel pan IS the way to go. 

But if you're sticking to your guns on the matter of cookwares with seasoning and only have interest in stainless, I think I'd say "no" - I suspect that your results in these stainless woks wouldn't be any great improvement over your current arrangement of using a rather nice Tramontina pan... I collect mid-century cookbooks and more than one "Chinese Cookery for the Western Home" book I have confides that Chinese Americans in the days before flat-bottomed wok availability made use of "heavy fry pans" (cast iron & steel)... So as it stands now you're in good company - many many natives of Asian cultures in the west have home cooked their native recipes in the locally available cookware "use what you have to do what you can"... 

So MAYBE comes in as an answer. If someone else with experience going from stainless fry pan to stainless wok I of course defer to their experience... Also from a technique standpoint you may rather enjoy being able to toss your stir fry meals, so an actual wok shape would get you that... Lastly the size & shape & construction of a stainless stir fry pan might lend itself well to an alternate use such as saucier, soup pot, braiser or other...

Answer

If you do not have the concentrated heat source for which a wok is designed, I would make do with any one of the several alternatives mentioned. 
The round bottomed carbon steel wok is the real deal and one simply cannot get around that.

Answer

I had a more traditional wok, but ended up tossing it. It was way too big to fit in my cupboards and you're really not even using most of that excess cooking surface at all. A more modest sized stir fry pan with a flat bottom worked out much better - like the ones you have pictured. You don't *need* one to do stir fry's but the high sides are helpful to keep splattering grease or sauces from getting all over your stove while cooking. I started using mine as more of an all purpose cooking pan, even when I wasn't explicitly making stir fry.

Answer

Hi... I'd say, go with the Oxo. It looks like a nice pan. Plus, there are occasions when a lid is nice for various purposes. To me, the advantage of a wok (mine is, in full disclosure carbon steel) is the ability to push some ingredients that are done up the side out of the way and the room to toss. Hope you are happy with whatever you decide.

Answer

If you do go the SS wok route, the Cuisinart actually looks attractive for being disc-based and NOT triply like the OXO or All-Clad versions. 

Traditional wok cookery takes advantage of the wok bottom being much hotter than the sides... So a disc bottom seems like it would achieve that end.

Answer

I have a wok but I used my 17 inch cast iron skillet about a week ago to "stir fry" due to it's abundant real estate. Then a couple days ago I was feeling really lazy so I just put the stir fry veg and cooked chicken on a sheet pan in the oven and tossed the sauce on the sheet pan when it was ready. It actually came out good. I'm going to use this method again on days when I'm not feeling well but craving a stir fry type dish.

Answer

I am going to vote no because you have clearly disquailified a traditional carbon steel wok based on induction/shape conflict and concerns over the development and maintenance of a seasoned surface, although I will say the screaming hot temperatures for stir frying really make traditional steel or cast iron seasoning a non-issue in my experience. I do, however, find that SS just does not perform quite the same way. If the pan you are using is working for the way you like to stir fry, I'd stick with it. Also glad you are sensitive to things that would threaten your birds.

Answer

I ended up finding a deal too good to pass up on eBay for the AC 14" stir fry (a used one). I have used it several times now, and while I am not in love with the handle, I am with the shape/size of the vessel itself. I am sure it isn't perfect for the real connoisseur of stir-frying, but it has dramatically improved my stir-fries and I am quite pleased with it. It seems to be fine getting nice and hot before adding the food, I haven't had sticking issues (never have with stainless) and it's easy to clean. I also don't have bits that come out as I'm moving them around like in the casserole pan because it has taller sides. Overall, I don't know that it's essential but it has made itself a valuable addition to my collection.

Answer

We bought the carbon steel wok from WS when it was on sale and with some other discount so ended up paying around $75. The difference in how this pan cooks vs. any other of my similarly shaped pans is astounding. Granted we have a range with a built in rind and a 25,000 btu burner so that probably adds to my satisfaction with this wok. Needless to say I vote that it makes a difference and that you should purchase one (Ilove spending other peoples' money). Best of luck.

Answer

A wok is quite versatile. A lot of folks are talking about stir fries because you mentioned it, but I use a (flat bottomed) wok for steaming and other tasks, too. I even used it for smoking for a long time.

Answer

Woks on western stoves are no better than a fry pan. I stir fry in thin, non-stick pan with excellent (heat) recovery time. If you don't like non-stick use a thin carbon steel pan. The key is having as much of the pan's bottom as possible in close contact to the heat source.

Answer

If you feel you must have a wok this Westernized (flat bottomed)carbon steel version seems like a good choice. No need to pay more for a brand name:
http://www.amazon.com/dp/B00428M7K2/ref=psdc_3737221_t3_B0009S5O0Y

Answer

"Do I really need a wok?"

That's the question now, isn't it? There's a certain zen to that thread title. I think the entire cookware discussion board should be called "Do I really need a wok?"

The answer? Yes. And no. Keep reading.

Answer

Just an update to this thread- I have had it around a year now and absolutely love my AC stir fry pan! I use it at least 3-4 times a week. Not just for stir-fry but also found it works fantastically for scrambled tofu on weekend mornings. We are in the process of moving stuff over to our new house and I already moved all my cookware, save a few very basic pots. I'm wishing I hadn't already moved the stir fry pan I love it that much :-p

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Do I really need a wok?

Discussion Summary

Product

Amazon.com: Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover: Wok: Kitchen & Dining

Product

Staub Perfect Pan

Product

Stainless Steel Cookware Pots & Pans

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