Stir-fry skillet in Kitchen Consumer Posted August 9 9 hours ago, liuzhou said: You asked about stir frying! Fair point. I use my frying pan as I suspect you use your wok - for everything. The only problems I've had are with stir-fries, that's what I brought it up. So I'll use my new non-stick for shallow-frying (chicken parm), eggs, and pancakes. Anything else? What is a wok not good at? How does a wok address my initial concerns? 21 hours ago, orbisvicis said: Doesn't burn around the edges - no thin side walls. Cooks larger batches - higher heat capacity. Is easy to clean after cooking multiple batches - ??. Doesn't burn around the edges - no thin side walls. ? Cooks larger batches - higher heat capacity. I don't understand how a wok will help. A carbon steel wok is thin; any food dropped in will quickly lower the temperature of the pot. My current frying pan is only 3/32" thick and has similar problems. Is easy to clean after cooking multiple batches. Seasoned carbon steel is well known for its non-stick properties. How does it compare to ceramic non-stick? Can it cook acidic dishes without ruining the patina? 7 hours ago, KennethT said: I just rinse it with hot water and wipe it out with a towel, then reheat it till it smokes a bit. Yeah I have no experience with cast iron / carbon steel but after skimming the literature it does seem rather easy to maintain. Do you have a dedicated towel for cleaning the wok - much like a mechanic has one for grease and gasoline - or do you just use paper towels? 12 hours ago, weinoo said: I often used one of these That looks like a small stainless steel wok. How hard is it to clean? So... everyone is in agreement? A wok is best?