Comments on: The ONLY Technique You Need to Keep Food From Sticking to a Wok or Pan

By: Judy

Judy — Sun, 30 Nov 2025 02:15:24 +0000

In reply to Mikie. Yes, a cast iron wok should work very well, just know that it is very heavy.

By: Judy

Judy — Sun, 30 Nov 2025 01:27:00 +0000

In reply to Zheng. Hi Zheng, you might think to cook in smaller portion ;-)

By: Zheng

Zheng — Tue, 25 Nov 2025 01:00:15 +0000

I have achieved some level of non-stick in my wok (some meats, dry chilled rice and eggs) but other items high in starch are impossible (noodles, meat velveted with starch, sauces). I use intense heat from an outdoor wok burner and preheat the wok thoroughly so I’m at a total loss for how some cooks can cook starch-coated meat and noodles without a ton of sticking. Do I need an obscene amount of oil?

By: Mikie

Mikie — Fri, 21 Nov 2025 01:37:38 +0000

I have an induction stove top. If I get a Cast Iron Wok, will I be able to get the heating that you are discussion.
Currently I use a non-stick Breville which serves me well, but can not reach the temperatures you mention and that I feel will improve some my Wok cooking results.

By: Judy

Judy — Tue, 12 Aug 2025 01:01:53 +0000

In reply to Susan Hendrick. Hi Susan, I talked about how to prepare a stainless steel wok too, have a look in the write up.

By: Susan Hendrick

Susan Hendrick — Sun, 10 Aug 2025 16:13:33 +0000

My wok is stainless steel. Can I still heat to point if smoking?

By: Judy

Judy — Fri, 14 Feb 2025 16:42:52 +0000

In reply to Todd. Thank you for sharing :-)

By: Todd

Todd — Tue, 11 Feb 2025 04:06:23 +0000

This isn’t about works but about non-stick. I preheat a cast iron pan, add a spray of vegetable oil and right before I fry, I add some butter and nothing sticks.

By: Judy

Judy — Wed, 04 Dec 2024 20:31:19 +0000

In reply to Paul. Thank you for sharing, Paul.

By: Paul

Paul — Tue, 03 Dec 2024 14:41:54 +0000

you may be interested in https://www.popsci.com/diy/make-stainless-steel-non-stick/ , it explains the Leidenfrost effect as the reason why food won’t stick to your pan if you properly heat the pan first