I tried to use wok, bought at supermarket

Tried to season kenot jadi. Stil got rust.
Last2 simpan saja.
Lucky cheap one

very diff between cheap and exp, the carbon and steel ratio seems to be the factor that affect the pricing

honey comb one

Gordon is involved partly in promoting them as well.

I think these hybrid pan if you compared with a non coated and also not seasoned pan, they do really stand out because it doesn't stick as much.

But after learning that non stick coating still fail with high heat, means these pan have lifespan as well like a non-stick... the hybrid only help solve the metal utensil part.
Reason I don't like to use Non-stick not because I can't use metal utensils, its because I can't cook in high heat like I wanted to.

Cast iron.

Heard from?
Lol

Supermarket one need to be oiled after seasoned because they will get rust,

And after wash with soap must season again and coat with oil.

I can only say not all carbon steel made the same

the one I bought from China not cheap for 34cm wok, but really won't rust.


Another option is 304 Stainless Steel wok sure won't rust, but that one more sticky than carbon steel and I find it less tasty vs Carbon steel. The heat transfer is slower.

I am comparing with Thermos 5ply Stainless Steel Wok

Just buy a old school black wok from those traditional shop. Mine lasted more than 6 years d, cooked almost every day.

Carote > normal range tefal.

non stick pan are not for heavy duty and high temperatures use...

frying temperature is low and need to keep below 250 C .
toxic fumes will appear if you over heat.

Is Teflon safe if scratched?
If you see scratches, that means the nonstick Teflon surface has been compromised and the chemicals could be flaking off into your food. To be safe, once a pan is scratched it's gotta go / says Google .
So who strictly follows above rules ??

for healthy reasons get a good cast iron or carbon steel wok. dont buy the low price ones, those 30 cm around 100rm are fine.
high temp deep frying no problem , and heavy duty .
perfect for Asian cooking !

OUMBARLIG

Tefal Eternal

Better than those teflon non stick pan

Price for kayangan only

Cheaper alternative is Tefal Eternal series

better go check your body for PFAS levels man

seasoned carbon steel wok wins everytime

Get the high quality teflon pan, most brands have a range for that. Tefal's strongest range is the Unlimited series.

If you're going for non-stick, just go with teflon coating. Don't bother with anything else. Ceramic will lose its coating over time, and some brands lose the non-stick coating within a feew uses.

So far the best purchase i've made is a carbon steel round bottom wok (especially for asian food). Properly seasoned and regularly used, its very non-stick and takes abuse. You don't have to worry about it being too hot, and because its round bottom you don't have to worry about warping when its hot and you add water/cold food.

Here's a quick summary of the different materials

Teflon: super non-stick, but need to take care of temperature and no sharp utensils
Carbon Steel: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), super durable but doesn't have good heat retention (but very good heat distribution) and can be prone to warping for flat bottomed pans/woks. If warped, you can actually hammer it back into shape
Cast Iron: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), heavy and durable but can crack if dropped or sudden temperature change. Very good heat retention but very poor heat distribution.
Enameled Cast Iron:: Not non-stick, but easy to wash. Brings the benefits of cast iron with the trouble of non-stick. Enameled coating can chip off due to dropping, hard utensils or sudden temperature change. Generally not worth it IMO
Stainless steel: Non-stick if your technique (temperature control) is correct, super durable and good brands are quite resistance to warping. Decent heat retention and distribution. Can cook pretty much any food.
Ceramic Coated: Non-stick, but ceramic coating wears offs, and you still need to control temperature like a teflon pan to prolong the coating. Better to just use a teflon pan.

Don't. Its horrible and total waste of money

If you think of it logically. The point of having teflon is for the non stick property. If you go and interlace the non-stick surface with a metal honeycomb net; sure you protect the teflon surface, but you lose the non-stick property. Its a really stupid solution to a problem.

Kitchen equipment, always look at the basic science behind it, don't fall for marketing gimmicks.

Grill pans are another waste of money. Most grill pans don't even have sharp ridges, so you don't get the burn marks. There'a almost no reason to get a grill pan, for most food you want it to have contact with the hot surface for malliard reaction to occur. Grill pan will only give you undercooked surface with overcooked lines

All carbon steel woks will rust.

Yours carbon steel wok like the one in your photo doesn't rust because it is enamel paint coated. It would flake off eventually and rust.

Well seasoned carbon steel would resist rust as long as the sensoned layer is intact.

i use tefal, but wifey prefer cap buaya from thailand. she is better skilled, but those cap buaya pans very light and can cook quickly with high heat also.

carbon steel or nothing

dont take cast iron, heavy af