CremeBruleeFan
Assistant Cook
I'm looking for a good wok to just make some things like pad thai or some Chinese stir-fry dishes. There are so many different kinds of woks out there. Can anyone help suggest what type is a good type? I've seen SS, Calphalon One infused anodized, and Calphalon One non stick flat bottom. This lady on the food network suggested carbon steel with wooden handles. I'm so confused. I know that you can't really cook pancakes and eggs well on SS pans (maybe just b/c I'm not a good cook) because they stick and form crusty gunk impossible to remove...Will a SS wok do the same if you don't do it a certain way?