Frequently asked questions: the best pans for frying
If you want to fry regularly, I suggest you get a wok and it will change your frying life.
Why wok? Because with a wok you can actually STIR and stir to your heart’s content without worrying about anything popping out. Yes, you can pan fry with a large pan, but it’s much more difficult to try to stir, flip, and stir without items flying out of the pan.
If you must use a pan, make sure it’s LARGE (at least 12 inches), and I recommend practicing “pan toss” – that is, flipping things in a pan without utensils – because this will allow you to toss and stir things more quick and efficient.
But…what kind of wok?
The best type of wok is a whole other discussion and really depends on your specific needs. If you’re an occasional fryer who simply wants to fry with ease and convenience, Korean, flat-bottomed, nonstick woks are a great, low-maintenance option. They also come in a few sizes to fit your storage needs. This is what I often use at home, where convenience is a priority. You can buy them at most large Asian grocery stores and definitely at H-Mart.
If you want to get serious about stir-fries and want to get that smoky wok and use maximum heat, you’ll want to get a carbon steel wok. However, it comes with special maintenance and is generally quite large if you only have limited space.
For further discussion:
