Recommendations for Stir-Fry Pan

[shirleyj62]

Once again I turn to the message board gods for their advice.

I'm thinking I would like to purchase a stir-fry pan. There are only 2 of us: DH and myself. I'm thinking a 10" or 10-1/2" pan would be
the perfect size for us.

I don't do a lot of stir fry now, but when I do, I've been using my 12 inch skillet that is not non-stick. I'm thinking a non-stick pan would allow me to use less oil, be easier cleanup and less burning.

I really don't want to spend a lot of money since I'm not sure how much I'd use it. Amazon.com has a Cruisinart 10-1/2 inch non-stick pan for $21.99. (Supposedly a $79.00 retail value.)

The one drawback is that it doesn't have a lid.

For those of you who have stir fry pans, how often do you use a lid?

I would appreciate any comments and feedback about my pending purchase.

Thanks.

Shirley

[JaneStarr]

I used to have a "hand-hammered" stir-fry pan, but never used it much at all. It was not non-stick, and I probably never got it properly seasoned.

About 5 years ago (maybe more), I read a suggestion in the Desperation Dinners cookbook. They recommended what they called a non-stick "covered chicken fryer" for all sorts of quick recipes/stir-fries. They said that it should be deep and (10 to ??) 12 inches (from what I remember). They also suggested it have a "helper handle"

I bought one for about $20 at BJ's or Sam's Club, and I use it constantly -- even when only 2 of us are home. I sauteed large amounts of onions/mushrooms to keep on hand.

Here's a link to one that looks good to me on QVC:
http://www.qvc.com/asp/frameset.asp?class=1125&cp=index&cont=sncd
Item Number K63847
cook's essentials Hardcoat Enamel Non-Stick 12"Chicken Fryer


Retail Value $46.75
QVC Price $29.00
Super Bargain Price $19.31
Shipping and Handling $5.97
Save! Buy two or more and save on shipping and handling.


The enamel interior of this cook's essentials(R) 12" chicken fryer is lined with SilverStone Select featuring Scratchguard, DuPont's latest and most advanced nonstick coating that is metal utensil-safe. The Intelligent Smart lid has a steam vent knob that will automatically open, releasing excess steam. Porcelain enamel exteriors are baked at a high temperature to create a tough, long lasting luster. Engineered with an advanced hi-low anti-warp even heat base that keeps the pan flat and secure on the cooking stove. Dishwasher safe.

Lifetime LMW.

Black, Green, Blue, or Red.

Jane

[JaneStarr]

Oops...I got carried away and forgot to answer your question. I really do like having a lid on my pan. Sometimes, I only use it to keep the food hot until we finish eating (or until a stray child makes it to the table in "just a minute")

Jane

[bobmark226]

Shirley, I've happily used this Circulon 11 inch stirfry for about five years now with no signs of wear yet.

http://www.cooking.com/products/shprodde.asp?SKU=133160

It's around thirty dollars at cooking.com. Does not have a lid, but when I need one I usually pilfer one from another pan for the few brief minutes required.

BOB

[blazedog]

I second the chicken fryer suggestion. I have a wok type pan and a non-stick chicken fryer and I find the chicken fryer much more useful because of the greater surface.

A wok is a wonderful thing but is overrated as a cooking tool unless you are really doing authentic wok stir fry cooking when the stuff is done at a super high heat and push up on the sides as part of the process.

For "Americanized" sautes of veggies and meat, I come back to the chicken fryer over the wok consistently. I second the nonstick recommendation as I stir fry/saute with a minimal amount of oil. Foods often stick in my regular SS pan especially when I use cornstarch which is common in stir frys and generally they don't have the de-glazing aspect of the recipe.

You should go with one with a cover because often part of the final cooking process is to cook with a cover for a short period of time. It's also a more versatile pan.

Macy's and Bloomingdales often run very good sales. Macy's Belgique stainless is pretty good for an inexpensive line. I am planning to replace my chicken fryer this week with a Belgique Elite with cover that will be on sale for $29.95 plus an additional 10% off.

[jphilg]

I have a flat bottomed non-stick wok that I bought in the hardware aisle of the grocery store about 10 years ago. It is about 12 inches across the top, and although there are only 2 of us, I really like the big size, because it gives you room to move the stuf around.

I love my heavy ALl Clad cookwear, but I reach for this thin metal wok every time I want to stir-fry or saute because it heats up so quickly, and cools down so quickly, that I can stir fry dinner and still have a minute or two to let it sit while getting dinner on the table. I find that stir fries in heavier pots need to be removed right away or they lose their crisp edge.

I prefer more traditional stir fries, and never cover them while they cook, so I never use a lid for stir frying. I do use a lid (pilfered from my stock pot....doesn't fit perfetly but gets the job done) when I use the wok for other stuff, usually in a pinch when all other large cooking vessels are already in use.

I was given a $70 calphalon flat bottom wok as a gift, but I returned it after trying it once...again, too much residual heat for quick cooked dishes.

[irishspy]

I would appreciate any comments and feedback about my pending purchase.

I have a flat-bottomed Anolon non-stick stir-fry pan that I like quite a bit. I don't think they're too expensive but, as it was a gift, I'm not sure of the price. Clean-up's very easy, too.

[ssusan]

I have this 12 " analon pan and I love it. I was heart broken when my old cast iron wok gave up the ghost, but I actually use this for all sorts of dishes, not just stir frys.

I use the top from my old wok when I need one.
http://www.chefscatalog.com/store/catalog/prod.jhtml?cmCat=search&itemId=cprod1863640

There's no turning back. This is a great pan!!!

-Susan

[gperls]

I have a steel-hammered wok I bought at an Asian grocery store for about $25 and find it very useful for stir frying. I seasoned it according to it's directions before using it, and now it is nicely blackened and food won't stick at all. Clean up with a hot water and a scrub brush (like cast iron). Don't even have to dish wash it.

I could use a skillet to do the same things, but the wok seems more reactive to changes in the heat, so I can lower or raise the flame and get a more immediate reaction than a skillet would give me. Also, I feel free to heat it up hotter than I would dare a regular skillet, so it browns those slices of beef and chicken and shrimp quickly, rather than steaming them in their own juices.

I don't have a lid for it, but can use any other lid when the rare time I need one occurs.

I also like the way I can move food closer or further away from the center, where it's hottest, to regulate the evenness of the food's cooking times. And, since I use a metal wok spatula to flip the food around while it's stir frying, a nonstick surface would get ruined quickly.