Pick a Professional graded Teflon coating pan from Ikea

I suggest you drop by Ikea and find any that have Profesionnal/platinum plus rated grade Teflon sticker on it, those will last better and can take abuse better as well.
Anyway on a side note, Coating rosak mostly due to pan being overheated. How to know overheated? The temperature should not exceed 200c, if you put only oil and it start smoking, you are hitting the limit, so need to cook gently with non-stick.

Edit: yes 365+ comes with Platinum Plus 6 star Teflon

The sticker should look like this, get the 6 stars one.


This post has been edited by zero5177: Jan 13 2023, 10:41 AM

Best coating available is Teflon coating

Any coating that is not Teflon made are often more inferior, and there is not much studies or research made for these not well known coatings so there is no way we can say how certain brand ceramic/eco pan is better than the other, its all claimed by the manufacturer.

So if you decided to go coating, pick the best coating out there,
to minimize risk treat all coating delicately, no metal utensils and do not overheat the pan, it is actually very easy to overheat these,
like I said if you left the pan with just oil and it start smoking it is too hot, should only cook with low heat

Which Ikea you bought?

Basically Non-stick coating cannot tahan high heat, it wasn't completely non-stick, so not a lifetime wok.

still need to treat it delicately and not cook with high heat.

Totally agree,
I imported Carbon Steel wok that is stainless from China under Supor brand,
just need to give them a good season and they can make real good meals and take real abuse.

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.

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

Not enamel coated wok, it is treated DC01 carbon steel without coating.
Not sure what they did to the steel to achieve this, but I do know how well carbon steel get rusted from just leaving it to dry or heat dry, rust already formed on the surface,
but this one I tried scrubs/soap cleaning/metal utensils it is still stainless till today, but seasoning is still needed to have non-stick effect.

This wok came at the price of about RM150 converted when bought from Taobao, you can give them a try

Actually the coating is not reacting to metal spoon/fork, it is how we prevent scratching the pan.

I myself have a 14cm egg pan from John Craft I bought at RM5, pretty sure the coating is no where to be called high quality,
have used this pan over 5 years with delicate cooking also used metal spoon and fork sometimes to lift/turn food, but I know what I'm doing and not scratching the pan, it is still working fine today.

It's not that you can't use metal spoon/fork, you just have to know that metal utensils can easily scratch the coating. A decent Teflon coating is quite resistant to scratch, but when when the term "scratch resistant" is mention there will always be someone who think they are entirely fine to abuse the coating.

Actually I do find these coating get damaged by heat more easily