Updated March 06, 2020 by Karen Bennett

The 10 Best Stir Fry Pans

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This wiki has been updated 24 times since it was first published in June of 2015. Deeper than a regular skillet, but not quite as large as a traditional wok — and further differentiated from the latter by incorporating a flat, rather than rounded, bottom — stir-fry pans are a must-have for any modern kitchen. They're among the most versatile pieces of cooking equipment out there, allowing you to prepare all kinds of meals quickly and easily. When users buy our independently chosen editorial recommendations, we may earn commissions to help fund the Wiki. If you'd like to contribute your own research to the Wiki, please get started by reviewing this introductory video.

1. Calphalon Tri-Ply

2. All-Clad 4414

3. Rachael Ray Cucina

Editor's Notes

March 04, 2020:

Today we added in the All-Clad 4414, which is a bit of an investment, but can be counted on for many years of cooking evenly browned meats, vegetables, and noodle-based dishes. The flat bottom and steep walls ensure your contents remain in the center so that you can add seasonings or sauces easily. Unlike many others, it features a starburst finish on the bottom of its interior to help keep food from sticking to it. Also, what makes it stand apart from other choices is it’s safe for the broiler, so you can transfer your creations from the stovetop to a hot oven for browning. Its capacity is etched on the underside, which is something we always look for in quality cookware. Its contoured, stainless steel handle is attached with sturdy rivets, and it comes with a flat stainless steel lid. It’s made in the United States and includes a limited lifetime warranty.

The Calphalon Tri-Ply retains its top spot in this update, and this one’s high walls bring you the benefits of a traditional wok, yet you won’t need a wok ring to use it on your burner, thanks to its flat base. Unlike some others, this model’s lid is made of clear glass, so you can conveniently keep an eye on your food while it’s cooking. It’s also safe for the oven up to 550 degrees Fahrenheit, and when you do want to use it on the stovetop, feel free to use it for making soup, since its sides are definitely steep enough.

Leaving the list today is the Cate Maker Aluminum, the lid of which sometimes does not fit as tightly as it should. In addition, it features a relatively small base that causes it to heat up rather slowly.

Special Honors

Williams Sonoma Professional Stir Fry Pan This high-performance stainless steel pan will help you put healthy meals on the table for your family in no time. Its tall, sloping sides and aluminum core ensure meats, seafoods, and vegetables will heat quickly and evenly. The double handles make for easy tossing and mixing, and their riveted stainless steel build ensures comfort and durability. It’s suitable for use on all types of cooktops, including induction. When it’s cleanup time, it can be placed in the dishwasher, and stubborn food residue and stains can also be removed with a nylon scrubbing pad and a soft powdered cleanser. williams-sonoma.com

4. T-fal Specialty

5. Kasian House 12"

6. TeChef Art

7. Anolon Nouvelle

8. Cuisinart Chef's Classic

9. Cook N Home Nonstick

10. Bialetti Aeternum 11-Inch

Cooking with Sizzle: The Stir-Fry Pan

Others have single handles long enough that they can be grasped with both hands.

Stir-fry cooking is a great technique for the chef who loves to prepare hot, fresh, flavorful meals that are ready quickly. It is a more hands-on approach to food preparation than many other cooking styles, with near constant activity required, but many stir-fried meals are also ready in a matter of minutes.

Whether you are a longtime devotee of this traditional Chinese cooking technique or of you are just getting into the style, choosing the right stir-fry pan is essential for ensuring you thoroughly enjoy the method and create foods you will be proud to serve to friends and family alike.

The first consideration you must make in choosing your stir-fry pan is simply to select a frying pan that can accommodate the volume of food you need to prepare. Most stir-fry pans are deep and wide, perfect for keeping foods moving about while minimizing the risk of spilled ingredients. But while the shape may be semi-standard, the volume of food a given pan can handle varies widely. Some stir-fry pans measure only ten inches across and may be adequate for cooking two-person meals or for preparing a side dish or single ingredient alone, while others measure fourteen inches across and can be used to cook a meal large enough for an entire family.

Once you know the size of the stir-fry pan you want, next consider the design. Beyond the bowl-shape (the approximation of a wok, essentially) you will find in most stir-fry pans, consider handle design and placement. Many stir-fry pans have a heat-protected grip opposite the primary handle which is ideal for hefting a pan heavily laden with food. Others have single handles long enough that they can be grasped with both hands.

Next consider materials: a thick, robust stir-fry pan made from stainless steel and with an aluminum core will heat quickly and evenly, will hold heat well, and will last for years. These pans also tend to require an involved cleanup process, and might be outside the budget of some chefs.

Stir-fry pans with nonstick interior linings offer several excellent benefits, including the need for only minimal oil. As these pans resist food getting stuck thanks to their inherent design, you can keep your foods moving with just a dash or two of oil, and you can choose an oil based more on its flavor profile than its property as a lubricant.

Nonstick pans do have their drawbacks as well, however. Many such pans are thinner than their steel counterparts and don't hold heat as well or as evenly. The nonstick lining of such cookware is also easily scratched by metal utensils or worn off by repeated cleanings, which can leave you with a pan that underperforms over time and will need to be replaced eventually. Some people also have health concerns about the chemicals and compounds used to create nonstick surfaces. (Teflon and other such coatings are generally regarded as safe by the medical and scientific communities, but these are relatively new substances and long-term longitudinal studies are still needed before this can be firmly established.)

Stir-Fry Cooking: A Centuries-Old Technique

Today, stir-fry cooking is most closely associated with Asian cuisines, with Chinese food being the first variety most people think of. In -his case, the notion is no mere stereotype, but is supported by historical fact. Archeological and scholarly studies have uncovered evidence of large pans being used to for preparing grains as early as the Han Dynasty, which commenced near the end of the third century BCE. Wok-style pans were initially used only for drying grains, however, with rice or other starchy foods stirred about in dry pans over high heats. The cooking technique today associated with stir-frying -- with the use of hot oil and rapidly moving foods -- was not seen regularly until the Ming Dynasty, which commenced in the latter half of the 14th century.

This was due to the relative scarcity and high cost of the oils used for stir-fry cooking.

Ironically, given its association with casual cooking today, stir-frying was initially an uncommon technique often reserved for royalty or upper-class citizens. This was due to the relative scarcity and high cost of the oils used for stir-fry cooking. As oil production became easier and more affordable, the technique was more widely used across a wider socioeconomic swath.

While stir-frying was introduced to many parts of America by Asian immigrants streaming into the country in the 19th and early 20th centuries, the term stir-fry was not used in English until the 1940s. In the year 1945, the seminal cookbook How To Cook and Eat in Chinese by Buwei Yang Chao introduced Westerners to Chinese food in a way never before seen. The book featured over 200 recipes, with ingredient lists and procedures translated into plain English. Chinese food was finally accessible to the average American chef, and stir-fry cooking was soon a mainstay of kitchens across the United States.

A Few Tips for Stir-Fried Perfection

One of the primary considerations to make when it comes to stir-fry cooking is which oil you will use. You should opt for a high-heat cooking oil (an oil with a high smoke point, e.g.) that will not easily burn and will respond well to the addition of a range of foods, especially those with high moisture content that might overwhelm a lower-heat oil. Examples of high-heat oils ideal for stir-frying are peanut oil and sesame oil, both of which will also impart a bit of flavor to your foods. Corn and soybean oil are both examples of flavor-neutral high-heat oil. Avoid options like olive or avocado oil, which will smoke and burn too quickly.

Corn and soybean oil are both examples of flavor-neutral high-heat oil.

Next, make sure you are using the right tools for the stirring aspect of stir-fry cooking. A wooden spoon or spatula is always the best choice for this technique, as it will not scratch the pan, allowing you to vigorously move your food about without worrying about damaging your hardware. Wood also won't conduct heat back to your fingers.

Finally, make sure you plan ahead when making stir-fried meals. Many meats and veggies that are cut into smaller pieces may only be in the pan for a minute or so before they are properly cooked, so to avoid overcooking your ingredients, lay everything out on the counter ahead of time and in a logical order. Also, don't overlook the need to have a clean plate or other receptacle into which you can deposit a food once it is cooked.

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Karen Bennett
Last updated on March 06, 2020 by Karen Bennett

Karen Bennett lives in Chicago with her family, and when she’s not writing, she can usually be found practicing yoga or cheering on her kids at soccer games. She holds a master’s degree in journalism and a bachelor’s in English, and her writing has been published in various local newspapers, as well as “The Cheat Sheet,” “Illinois Legal Times,” and “USA Today.” She has also written search engine news page headlines and worked as a product manager for a digital marketing company. Her expertise is in literature, nonfiction, textbooks, home products, kids' games and toys, hardware, teaching accessories, and art materials.

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