Carbon steel wok/pan works best for me. I have tried all sorts of non stick pans. Wasted hundreds of ringgits. Non stick pans are only good for low-medium low heat cooking.

Problem with carbon steel cookware is that most people don’t know how to season the wok, cleaning it and maintaining it. Not to mention heavy too.

However once you started using it, it’s not that hard to maintain. I’m currently using a large pan (32cm) to stir fry. I would recommend 24-28cm pan for regular use and 30-34cm for wok.

To season the cookware

1) Wash with soap, front and back
2) high heat burning the pan until discolouration
3) burn the cookware to very high heat and coat with oil. I use a tong and paper towel to quickly spread the oil around
4) once the cookware is cooled down, use a light and gentle force on soft sponge with a little soap to clean the surface
5) reheat the wok, add oil, salt and potato skins and stir fry until slightly burned.
Repeat step 4 and you’re done

So far I don’t have problem pan frying an egg and stir fry seems to be good and have wok hey. So far it only fails on frying very thin omelette egg or maybe I need to put more oil.

One thing I notice is that the food don’t absorb as much oil as in regular pan. Same amount of oil use I can notice residual oil in carbon steel pan but on non stick it’s usually absorb by the food.

This post has been edited by Al3x0174: May 24 2022, 11:34 AM


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Carbon steel too. Cast iron is too heavy. I think suitable for frying stuff.

No wok hey. Only good for making omelette

The one from Shopee is good enough. That craftwok is just normal restaurant wok with laser hippy names on it. Costs 50-100 as well. As long it’s carbon steel + seasoned then it’s good