The best Woks & Stir-Fry Pans: Reddit reviews

From 3.5 billion Reddit comments

Have you ever seen the Boomerang Wok? It's a ridiculous looking nonstick pan with a lopsided end to help you flip food over without learning the ol' push and lift.

I have its equally stupid predecessor, by Calphalon, and I fucking love it. I can't find a pic of it to save my life, but it's basically a 10-inch pan with a much less severe curvature on the far end (opposite the handle). Same stupid nonstick lining that can't be repaired if scratched, same stupid lopsided shape that doesn't stack easily in the cupboards, but I fucking love it. It showed up once on an infomercial, never saw it again. Then in college one randomly showed up at a local Tuesday Morning, and I've never looked back since. It's the only nonstick pan I own and the only I'll ever want or need.

I bought mine at Publix without researching because I needed one quickly. It ended up being amazing. It can't go in the oven above 350 degrees F, but it is amazingly non-stick, and has taken a beating from my cooking thus far.

Green Life Non Stick

I don't know about red copper (and generally speaking, if it's being hawked in a commercial then it's garbage), but this is what I posted a few days ago about non-stick pans:

Don't spend a fortune. Non-stick pans will eventually need to be replaced, either from normal wear or someone will scratch one. They aren't like cast iron where the pan will outlive you.

I usually buy a large (12") one from Costco for like $20 and replace it every couple years. They have sets of 3 too, I think, for a reasonable price. If you don't have a Costco membership then find something in the $20-$30 range with good reviews. Here's a set for $30. There's no need to spend more than that. A $50 ceramic pan will chip too.

No, I got that, but the pan you linked is 350pounds on the Amazon co uk site, sold through a third party retailer. In the US, that same pan is 80 pounds.

So my first point being, no, I'd never spend the USD equivalent of 350pounds either.

But once we get into the 80-110 pound range, yeah, the quality goes up a lot. If you can't afford it, you can't afford it, and don't stress over it that much. It's not like your current pan will simply not cook chicken, lol.

But in short: These will last for decades, the cooking quality is much better, and it allows techniques (like deglazing) that a traditional nonstick wouldn't. So there's a couple of factors here: First, the benefits of stainless steel vs non stick, which I'll let you read about here.

Secondly, the All Clads are one of the best (top three) examples of stainless steel cookwear, so it's a good option.

Basically, as I see it: I grew up with having just a mishmash of pots and pans, and they'd all last like 2 or 3 years before just being trashed, and the cooking surface was never great (hot spots, disc-bottom pans that burned the hell out of the sides, etc.). So now that I was in a position to buy a good pan, it made sense. I'll likely have this pan for 10 or more years, and those ten years will consist of better cooking. So long term, I probably spent the same amount of money, and short to mid term, I get better results. Worth it to me.

I own 2 of these pans plus the crêpe pan. You have to order the extra silicone handle as the steel handle will get too hot to handle. All my pans have held up great and cooked well for the 5 years I have owned them. They are sturdy and will easily last a life time.

https://www.amazon.com/gp/product/B000RWGC12/ref=oh_aui_search_detailpage?ie=UTF8&psc=1