Can I make stir-fry without a wok?

You can achieve the same results with a pan that is wide and flat, as long as it will give your ingredients lots of contact with the heat. A sauté pan (which most of us already have at home) makes a good substitute for a wok; just heat a few tablespoons of vegetable oil in the pan and stir-fry as usual.

Can you cook stir-fry in a normal pan?

“Anytime you’re thinking about stir-frying, you should be reaching for a wok,” says Young. “But a 12-inch straight-sided skillet will work, too. You’ll need more oil to keep the chicken and vegetables from sticking. Whatever you do, though, don’t reach for nonstick.

What kind of pan is best for stir-fry?

Chinese stir fry requires heating up the pan very hot most of the time, which makes a carbon steel pan a safer choice since it’s made from just metal. Carbon steel pans also hold heat better and thus sear food better than nonstick.

Is a stir fry pan the same as a wok?

The main difference in the stir-fry pan is its generous flat bottom—a good couple of inches bigger than the older flat-bottom woks—and a depth of 3 or 4-inches, which beats out a traditional Western sauté pan.

Can I make stir-fry in a cast iron skillet?

A cast iron skillet can retain just as much heat as a wok, which makes it an ideal vessel for making stir fry. A successful stir fry is crispy, and the only way you’ll end up with rice, meat, and vegetables that are that texture is if you cook them in a pan that doesn’t lose heat when you add food to it.

Are non-stick pans good for stir-fry?

A nonstick frying pan uses less than half the oil a wok does. You will only need half or even one third the oil if you’re cooking stir-fry with a nonstick frying pan. They can stand very high heat (most of them can be heated up to 500 degrees F, while most stir fried dishes require 400 F heat or less).

Does all clad make a wok?

The All-Clad Weeknight Wok is the perfect solution for cooking fast, healthy stir-fry meals from scratch for the whole family.