If you want to get a stainless steel pan, just make sure it is fully clad.

Stainless steel pan very good. Cleaning quite hard, but if u use the ‘span besi’ it is easier then cleaning teflon or iron pan.

Very tough and durable as well. I used the cheap Ikea one. Kept all my tefal set in cabinet since 2 years ago and been using stainless steel pan and pot since

i dont like cast iron like where the angmor use and kept recommending in jewtube videos

1. its too heavy
2. its expensive af

but carbon steel woks? amen

really? alot commercial all use stainless steel, especially western one..

Sinterio.

but if u pandai can go taobao buy the exact same thing (without the malaysian branding) for half the price

you need use more oil than in iron pan.

Stainless steel wok/pan can be tedious when comes to cleaning. Once overheated which is very common, the oil itself will burnt and creates brownish stain that's difficult to remove. Lots of scrubbing involved.

For myself, I kept a cast iron wok for cooking fried rice, stir fried veg, chili paste. Those that requires lots of stirring.

A non-stick for frying stuff that have the tendency to stick, such as fish, tofu...something delicate.

This post has been edited by Xccess: Dec 23 2020, 05:27 PM

stainless steel?more like stainmore steel

get that ceramic neoflam on shopee, cheap coz its pink, doesn't have two screw-bolts on the pan-face. I have one, its the best.

not as slippery as teflon but studies show its cleaner, healthier.

to use with, a wooden flat ladel thingy, use dremel to sharpen the edge to flip eggs and fish.



avoid tefal, teflon coats, tis the respiratory cautious season.





edit : its a single piece, shallow pan 28-30" its around rm50-70, im sure


or just get anything with Ecolon coating, its proprietary neoflam, but cheaper on other brands. I did the reading, and its respiratorily ages ahead of teflon in offgassing.

This post has been edited by ieatchickens: Dec 23 2020, 05:44 PM

Expensive? Man , the cost is just one time thing, not like a monthly subscription or anything.

Weight is fine, will only be cooking certain types of food like steaks and meats to be grilled. No flipping of pan required.

I've been using Mayer stainless steel wok for more than 10 years for my induction or ceramic cooker and still look good.

The problem with ceramic is the weight. However, for those who cook often, it's good to have one in their arsenal.

For certain cooking style, it requires constant tossing, therefore weight is a factor.

These are photos of my dishes..haha.

This post has been edited by Xccess: Dec 23 2020, 05:51 PM


Attached thumbnail(s)

Means you don't know how to use

I know. So it is shit.

its aluminum, with two top and bottom coats of 'ceramic'. Its light i think

I see. Worth researching. What's the weight of your pan? Any idea?

i guess its just my use case scenario la

im a wok guy, most food i cook for family is chinese stir fried, steamed, deep/pan fried stuff. a large wok can do all of these flawlessly for me

cast iron otoh for me is quite limited in usage, so its not so justified in cost.


in my home i think i have like 5-6 pans abandoned after buying carbon steel wok. its just too good that the rest neglected

Use cast iron pans because that's what real men use.

985gm 28inch its the shallow pink one ecolon coat, rm60-70-80 iirc


now theres the all deeper one rm120+, not too sure bout that price



found it, get this one.. 4cm smaller, no probs, frying an entire pack of spaghetti alio is a challenge with 28", 24 will be a struggle but do-able.

28's and 30's are overrated tbh, 85% of the stuff you cook only requires a 20"

https://shopee.com.my/Neoflam-Fry-wok-24cm-...9683.1185121604

This post has been edited by ieatchickens: Dec 23 2020, 06:03 PM

Zwilling cheap and gooding.