( Log Out / To get back to my point, I was in this big box store shown above and was looking for a good quality non-stick (if that was possible), and I came across another non-stick pan that they advertise heavily on TV. It’s constructed of carbon steel for quick and even heating, but it’s also Teflon coated. In terms of being exposed to food, I was. N: What’s something that you remember watching your mom make in a wok? It has no markings, a matte finish, all black, medium sized, and seems the same texture & shade inside & out. I attached some pics, one of 'em is a close up of the surface. This has been our mission since day one and it’s at the very heart of our family-run business. A good peeler that’s sharp and doesn’t cut into your hand helps, a good garlic press helps, I find there’s more comfort in today’s tools. N: What type of wok is best for a home chef that’s just exploring using a wok for the first time? The de Buyer pan below is perfect for searing meat or sauteing. These pans showed defects even before they were left the store. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. N: Given today’s modern cookware and gadgets, do you find that creating great Asian cuisine is any easier for the home chef than it would have been, say, 50 years ago? Again, the red arrows show NO peeling. Cast iron conducts heat well, but it’s heavy and hard to move and pick up. It’s not that expensive, but performs well. It’s a little heavy wok that is perfect for stir fry to deep frying. We’re excited to share our experiences with you. To my surprise, I noticed that all of the ones I could see had the diamond coating beginning to peel off the edges of these pans. Here is my de Buyer carbon steel pan. For most people, a flat-bottom is best. Helen: Wash in warm soapy water and scrub to remove any coating or food safe lacquer. I hope you gain some useful information during your visit. In China today, more people use propane and have stoves with flat burners in urban areas and most people there also now use a flat-bottom wok instead of the round-bottom style. I've owned a number of different woks over time, including carbon steel pans which require seasoning and those lined with a non-stick surface, as well as flat and round-bottomed types I … Since there are no inside rivets, this Vollrath pan is very easy to clean.eval(ez_write_tag([[300,250],'carbonsteelcookware_com-leader-4','ezslot_16',130,'0','0'])); I love this pan and enjoy making my omelets in it daily. A non-stick wok comes in many varieties. All you need to do is clean the rust off and re-season. Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. I guess since they were advertised on TV, they must be safe. When people see rust, they may think they need a new one. Today it’s called a stir fry pan. https://www.twokitchenjunkies.com/carbon-steel/best-carbon-steel-wok Special thanks to, © 2020 CHOWHOUND, A RED VENTURES COMPANY. Enter your email address to follow this blog and receive notifications of new posts by email. See the image below. Carbon steel must be seasoned. The different shades of brown and black in the pans displayed below are just the results of a lot of use and the build-up of seasoning that is necessary to make these pans non-stick. I tried to take the same views as I took on the pans above. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. I have been cooking for over 58 years. Below is another pan with the same defect.