I have an induction stovetop and wanted to experiment with wok cooking. I purchased a stainless steel tri-ply flat bottomed wok that is induction friendly.
All of the recipe books I have suggest this is a high heat endeavor so I crank up the stovetop until the pan was very hot, added some grapeseed oil and then my chicken.
Results: A so-so chicken dish that had lots of stuff stuck to the bottom of the pan.
So my question is, how do carbon steel woks allow for cooking over intense heat without the sticking problem and is this not obtainable to stainless steel cookware?
Most recipes do not call for much oil but I used quite a bit in hopes of it not sticking.
Perhaps it is technique? Has anyone else had any luck doing a true quick stirfry in a stainless steel flat-bottomed wok?