Can’t get enough of your favourite fried dish, but you’re aware that frying requires using a larger amount of oil which, in turn, can negatively affect your health. You don’t want to give up your favourite meals, but you also don’t want to jeopardise your health.
Looking for healthier versions of your favourite meals? Well, look no further. You can get a seamless cooking experience with practical non-stick woks that blend efficiency with health-conscious choices. The non-stick coating is ideal for cooking as it prevents the sticking of the food and requires less use of oil.
The smooth surface of the wok that’s non-stick ensures even heat distribution and effortless gliding of the ingredients across the surface. They are versatile and convenient, offering culinary enthusiasts a flawless cooking experience.
Are Non-Stick Woks Safe?
There is still an ongoing debate about whether these woks are safe enough to use for cooking. And if you’re one of those people who are left wondering “Is it ok to non-stick wok?”, you have a point of questioning that. So, let’s clear up the confusion about non-stick cookware.
They are generally safe to use if used and maintained properly. Most non-stick items are made of Teflon-polytetrafluoroethylene (PTFE), which is a material that is stable and inert at high temperatures.
Although Teflon is pretty much safe for cooking, there are, however, certain guidelines to be followed for proper cooking and maintenance. Alternatively, many people prefer using a wok that’s non-stick made of ceramic, stainless steel, or carbon steel coating.
Additionally, most of the non-stick cookware is PFOA-free, which is a hazardous compound found in some non-stick coatings. So, you can rest assured that there are no potential health risks from buying a wok with Teflon, ceramic or carbon steel coating.
Regarding the safety of non-stick cookware, ultimately it all comes down to responsible usage and adherence to the safety instructions for an enjoyable cooking experience.
Pros and Cons of Non-Stick Fry Pans
It’s time to get down to the nitty-gritty of why you should buy non-stick wok and what the potential downsides are that come with using them.
Pros
- Safety
First things first, as already explained, non-stick stir-fry pans are pretty safe to use. The harmful ingredient PFOA is banned in many countries and most of the woks today are made of a non-stick coating free of PFOA. However, you should keep in mind that you should still refrain from overheating your wok, meaning, do not exceed a temperature over 300°C or 570°F. Just make sure you treat your pan properly and you’re all good.
- Versatility
When it comes to frying, non-stick woks are the ultimate cookware that offers the best cooking experience overall. Why is that? Well, there are several reasons.
The non-stick coating and smooth surface ensure easy food release, preventing ingredients from sticking and providing even heat distribution. Thanks to the non-stick coating, you can season the wok only when you use it for the first time, and it does not require regular seasoning, unlike regular woks.
Another reason why these woks are great is their multi-functionality, meaning, they accommodate various cooking styles. You can use them for stir-frying, sautéing, stewing, deep and shallow frying, and in some situations you can even boil veggies and grains.
- Healthier Cooking
The less use of oil promotes healthier cooking, without compromising the taste and texture of your favourite dishes. When compared to other woks, besides the prevention of food sticking on the surface, the less use of oil is the biggest reason why people prefer non-stick pans. And the best thing is that you can use these woks even without oil if you want a quick and simple meal like scrambled eggs.
- Easy Cleaning
The non-stick coating and the non-porous surface prevent food build-up, which is very common with regular woks and it’s a tedious task to do every time you cook. Therefore, cleaning a non-stick surface is quick, easy and simple.
Cons
- Not Suitable For Cooking at Really High Heat
Although safe to use at high temperatures, as earlier mentioned, one needs to be mindful of not cooking at heat as high as over 300°C or 570°F. At this high heat, the non-stick coating may degrade and impact the wok’s longevity. Therefore, these woks are not suitable for high-heat cooking methods such as searing or broiling.
- Not All Utensils Are Suitable For Non-Stick Pans
Metal utensils can cause scratches to the non-stick surface and can easily damage the wok over time. This not only shortens the life span of the wok but also makes it unsuitable for cooking. Therefore, you should be very diligent about using the proper utensils for non-stick cookware.
Choosing the right utensils contributes greatly to the proper maintenance of the wok and its longevity. It’s best to use wooden, bamboo, silicone or nylon utensils. They are gentle to the non-stick coating, and won’t cause scratching because they’re flexible, light-weight and heat resistant.
- Short Life Span
Compared to other types of woks and pans, non-stick have a relatively short life span. This is because the non-stick coating is susceptible to scratching caused by the usage of wrong utensils or stacking the woks on top of each other. The surface can quickly become uneven, causing the food to stick and making for uneven distribution of heat across the wok. But if cleaned and maintained properly, the non-stick woke will serve you long enough.
How to Properly Clean a Non-Stick Wok
The non-stick coating prevents food buildup on the surface, thus, the cleaning is pretty simple. Once you’re done with cooking, let the wok cool down before washing. Use a soft sponge or a soft brush and a dish detergent to clean and rinse it thoroughly with warm water.
If any food remains needs to be removed before washing, soak the wok first in warm and soapy water and then wash as per usual. Avoid using hard scrubbing and harsh detergents when cleaning as they can damage the non-stick coating. Also, do not put it in a dishwasher because dishwashing machines may be too harsh for the non-stick surface.