tefal (non-stick) or wok? or is there both?

wok - a wok that is a type of frying pan which usually requires more oil than a non-stick pan. however this type of pan requires lesser oil than a regular flat pan in frying and delivers tremendous results both in flavor and kind of fried food cooked based on its crispiness solely from its shape.
@Ritchelle (3790)
Philippines
January 2, 2010 11:08pm CST
am a fried food lover and for me there is no substitute for a wok. i noticed that there is less oil needed here than when frying in a regular flat pan. however, am always been fascinated of how people in the west would cook with little oil on a non-stick pan and this tempts me to buy my own non-stick. however, baking foods that can be fried is also something i try and am not always pleased with the results. it's not that tasty and i fear that buying non-stick would just be a waste of money. what do you think?
3 people like this
3 responses
• Australia
29 May 10
Hi, I live in Australia, and here both are available. I have both kinds of pans and woks, but I get great results from my non stick pan because instead of using liquid oil, I use spray oil. And also BEFORE you put the oil in the pan, let the pan heat up really well, especially if you want a good sear on say a steak or sausages. A non stick wok is great, but the same steps are necessary, I find. I once spent heaps of money on a top of the line Teflon non stick, but found that at least a little oil or spray was needed to get that nice yummy sear that most of us like. Just be careful when you heat up the pan, if you use liquid oil, it might smoke. Keep an eye on how hot you need the pan. Good luck!!
1 person likes this
• United States
5 Jan 10
I agree! Baking a food that that should be fried is always a disappointment. There are a few things to think about when you're choosing between a wok and a frying pan. In a non-stick pan it is very difficult to get a proper sear on meats and vegetables. Teflon won't allow things to caramelize the way you want. I personally like a small amount of oil in a stainless steel pan. It isn't so much about the amount of oil as it is the temperature of the oil. A good wok is a thing of beauty. If the oil is very hot your food won't absorb it. I use teflon pans for omlettes and more delicate dishes. I even like to use them for some steamed dishes. Non-stick pans certainly have their place in a kitchen. But, if you want to get into sautee and use less oil, look online. Find a few recipes you like and try them out. You'll use less oil and with a little practice, will love the results. Just remember always get your oil and pan hot first.
1 person likes this
@Iriene88 (5343)
• Malaysia
3 Jan 10
Dear Ritchelle, Happy New Year to you and family. I used to cook with our conventional frying pan. It is great for frying vegetables, meat, chicken, etc. However, I prefer to fry nuggets, fish and sausages using the non-stick pan. It absorb less oil and the fish won't stick on the pan. Once in awhile, the shopping centre in Malaysia has promotions and offer on this non- stick pan. I plan to buy another non-stick frying pan at a minimal price (RM5.90 / RM6.90) by redeeming the coupon/stamps at per the promotion.
1 person likes this