(Part 2) Best woks & stir-fry pans according to redditors
We found 339 Reddit comments discussing the best woks & stir-fry pans. We ranked the 144 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Finally - I can share my wok knowledge with someone actually interested!
A couple years ago I decided I really needed a wok. I don't know why. I've never owned a wok before, I'm not a chef (I barely even cook) but I love the idea of being someone who cooks a lot - and someone who can pull off a fridge toss that doesn't end up as an experiment in what not to do. I digress.
Anyway...true to my neuroses, I spent HOURS over the course of several days researching everything. And I mean everything. I've never been happier with a purchase. Below are the things I deemed necessary (again, after an inordinate amount of time researching what was - and what wasn't - needed for cooking with a wok). I also found some great deals (part of all that homework I did).
I bought 3 things: a wok, a wok turner and a book. I've listed them below and also linked to a video on "how to season a wok". I can not overstate the importance of seasoning your wok. Do it! As a bonus, I've included another video of Grace Young cooking live on a morning show (it was my justification for why I needed a wok - quick, easy and healthy!).
14 inch carbon steel wok (yes you need carbon steel. as for the size, trust me, that's the size you want, I didn't forget to look that up).
Joyce Chen 14 inch wok
The Pao (brand) stainless steel wok turner: Pao Stainless Steel Wok Turner
The book: Stir Frying to the Sky's Edge by Grace Young
*this book is $28 - if that's too much right now, you'll live with whatever you find online. I do recommend getting it at some point if you can though because it tells you how to cut things, what order to add things, which oils to use, etc.
How to Season a Wok by Grace Young
Grace Young on morning show, offering tips/advice and cooking live
Good look on your wok adventures. You're going to love it!
Edit: changed a word
Edit 2: forgot to mention...woks are not black! They are the color of stainless steel - they blacken with use.
Teflon pans bad for birds because the compounds in the coating break down at over 500 degrees F I believe. If you don't burn your old pans, you may be fine, but new Teflon pans are definitely not good. They make non-stick ceramic pans now that do the same thing, but won't kill your bird. I actually like them better than the Teflon and replaced all my shitty pans when I got a bird just to be safe.
Do it!
Like others have already said, it's not a good idea to buy an entire set of nonstick cookware. All you really need is one or two skillets, and even then you should only use those for eggs and other foods that can be sticky and messy.
Here's why: all cookware with nonstick coating--either PTFE (teflon) or ceramic--has a pretty short life span. Usually just a couple of years, and that's if you take care of it. Why would you want an entire set of cookware that you have to replace in a couple of years? Especially when nonstick is simply not necessary for Dutch ovens, stock pots, and sauce pans, which are rarely used for sticky foods.
Nonstick cookware is fragile. The coatings scratch and chip easily. You can't use high heat, so you can't ever get a really nice Maillard reaction (browning) going. You shouldn't use metal utensils or put in the dishwasher regardless of if the manufacturer says it's ok to do so--if you want to last the max amount of time, you won't do these things.
So my advice is that if you really want to buy a set, get a set of clad stainless, and buy a nonstick skillet or two for eggs and such. Use the clad stainless for everything else. Just suck up the fact that it's not as easy to clean, because it's about 1000x better to cook with. And if you use it properly--heat oil before adding food--the cleaning isn't really that much of a problem.
Clad stainless will last you a lifetime. You can get a small set of Tramontina for, I dunno, less than $150, depending. Then go buy yourself a nice nonstick skillet.
I'm assuming by "toxic coating" you mean PTFE (teflon). It actually isn't toxic, but if you want ceramic nonstick then get ceramic. And the good news is that you shouldn't spend a lot, because, as I said, these pans have a finite life span. You can get a 12" Green Pan Lima skillet, w/cover for about 40 bucks on Amazon: https://www.amazon.com/GreenPan-Ceramic-Non-Stick-Covered-Frypan/dp/B00AIKX626/ref=sr_1_4?ie=UTF8&qid=1549487523&sr=8-4&keywords=greenpan+lima. This is about the max I would spend on a ceramic nonstick pan. Green Pan is one of the original ceramic nonstick makers. It's a German company (pans made in China tho) and it has a good reputation for high quality, non-toxic ceramic cookware.
Tramontina nonstick is also good, and they make a ceramic line: https://www.amazon.com/Tramontina-80151-585DS-Ceramic-Reinforced-Nonstick/dp/B01M3WEZVM/ref=sr_1_4?ie=UTF8&qid=1549487396&sr=8-4&keywords=tramontina+ceramic+nonstick.
Here's an article about how to buy a nonstick skillet. Maybe that will help you figure out what you want. There are other articles on that site as well to help you buy the right cookware. One is about how to tell the difference between PTFE and ceramic nonstick on Amazon, because sometimes it can be really hard. PTFE has gotten an unfair bad rep in recent years, so manufacturers go to great lengths to hide the fact that their cookware has PTFE. It's frustrating!
You want a 14" carbon steel wok, with a flat bottom and a Cantonese style helper handle. This is pretty much what you are looking for if we're sticking to Amazon.
This is a case where cheaper is often better. If you're paying much more than $30 online, or $20 in a Chinese grocer or restaurant supply shop, you're being ripped off.
tfal.org?
Don't they make pots and pans? They're OK quality. There's one of their nonstick pans that I really love to make eggs in. Give me a second and I'll find the link for y'all.
Edit - This is the pan. It's amazing!!!! https://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B004VJMT78
Don't get a set. Get individual pieces you'll reach for daily.
I live all by myself, but I like to make 3 - 4 servings of whatever I'm cooking at once, and then portion it out for the week, so that I don't spend a fortune eating out.
https://www.amazon.com/Simply-Calphalon-Nonstick-Jumbo-Deep/dp/B001ASBBSG/
This is my favourite pan. In this one, I make pasta (it holds enough water for 1 lb of pasta), I can make soup, I can make pilaf, I can do stir-fries, I can make crepes and pancakes, and it cheerfully handles it all with no problems. The nonstick is good, although you do need a bit of fat to get things moving. I never run it through the dishwasher. Only hand wash with a soft sponge, and some dawn, and everything is fine. I only use wood or silicon utensils. So far, it's been a year, and it's held up great.
https://www.amazon.com/Anolon-Nouvelle-Stainless-2-Quart-Covered/dp/B00H273JYI/
This is a saucier. On the rare off occasion that I want a pot of ramen, or to make a tiny quantity of something, this is perfect. It's also great as a bean pot. When I make a pot of beans, I don't need a giant quantity. I just need enough for me to each lunch a few times. This is just the right size for me.
With those two pots alone, you can cook the vast majority of what you need on a day to day basis. I would suggest getting a rice cooker.
https://www.amazon.com/Aroma-Housewares-uncooked-Exterior-ARC-150SB/dp/B0055FSN0Y/
This one is the best one I've used, and I've used a LOT of rice cookers.
If you want a small frying pan for breakfast dishes and the like, this one's good:
https://www.webstaurantstore.com/7-non-stick-aluminum-fry-pan/407FRYPANNS7.html
Very cheap, lasts long enough, and easy to use.
https://www.amazon.com/Equinox-Professional-Chefs-Knife-Protective/dp/B00ZHO50FY/
I have had this knife for 2 years, and it's still going strong. It feels a lot more expensive than it really is. For $15, the thing is super sharp, and does a great job on my chopping needs.
For cutting boards, size matters.
https://www.amazon.com/Premium-Organic-CONCEPT-Eco-Friendly-Kitchenware/dp/B01DUZMBP8/
It's solid, it's beautiful to look at, and a pleasure to use.
No. I know you're joking, but no, that moment passed around age 21. It's easy to get started though. I started with stirfry personally since it's one technique and you can create a lot of variety from there.
Get yourself one of these: https://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-PFOA-Free/dp/B000MYI2ZO/ref=sr_1_9
And one of these: https://www.amazon.com/Proctor-Silex-37534NR-uncooked-resulting/dp/B01GVGXB5C/ref=sxin_3_ac_d_pm
Use this stir fry cooking guide to start: https://1m8t7f33dnra3sfk6v2rjurs-wpengine.netdna-ssl.com/wp-content/uploads/2015/02/StirFry_Vertical_Draft5-01-670x8000.jpg
Fill in the details like "how to tenderize meat" using google searches or by watching youtube. There's just an absurd amount of beginners-cooking info out there for any question you have and all of it works equally well so just pick something and go with it.
Figure you're going to spend about $1 on the meat, $1.50 on the veggies for fresh or $0.50 for frozen, $0.50 on seasonings and $0.50 on rice per 1000 to 1200 calorie meal. If you don't want to use a rice cooker then you can also just serve the stirfry over some drained ramen noodles.
It's certainly more expensive than ramen, but on a dollar-per-calorie basis it's actually quite cheaper than sandwiches unless your sandwich is made from the absolute cheapest ingredients available. The biggest benefit is this helps you eat fresh veggies a lot more and that's a massive quality of life improvement because you absolutely will feel much better on the day-to-day.
All you have to do is practice. You'll mess up a lot early on but you'll get better over time. Good luck.
You can't go wrong with a 12 inch non-stick skillet and a 3 quart saucepan. Cast iron is great, too, but requires some care. I think this skillet and this pan ought to set you up. You might also want a larger pot for boiling things. Something in the 6 quart range is the smallest I'd go on that.
A slow cooker (crock pot) is a nearly foolproof way to cook things. You add some meat, some liquid, veggies of some kind, then spices, turn it on and come back after work. It can get a bit one-dimensional after a while, though. But they are cheap and easy to use.
As far as what to cook, if you want to make stuff that i sextra simple but extremely tasty, give Sam The Cooking Guy a try. All his recipes have store-bought things and not very many of them, but they are almost always good. Easy, too. He's sort of geared to newer home cooks.
For example, here's a recipe for pasta with roasted tomatoes. Five ingredients and is insanely easy to make. You slice the tomatoes, add garlic, salt+pepper, some oil and roast them in the oven while the water heats up. Boil your pasta, tomatoes are done when the pasta is done. So toss them together and maybe add some basil and parmasean cheese. That's it.
Do you own a grill? How about a grilled salad? Something you can make in like 2 minutes that probably your GF or friends have never eaten, but will love.
Another easy one is shrimp tacos. Again, six ingredients, takes about 5 minutes, and everything comes from the grocery store. You can do that one on a random Tuesday after work, no sweat.
Anything that looks like this.
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black https://www.amazon.com/dp/B0078P9D8K/ref=cm_sw_r_cp_api_i_ywHZDbNA8857Y
It can also be stainless steel or cast iron, not gonna make a huge difference. You don’t need the lid.
You are in luck, Tangled has a cute romance in it and considering you are her SO you would be crazy not to play on this. First thing that comes to mind is the romantic scene: [You were my new dream] (https://www.youtube.com/watch?v=Oze0ig0SPbQ)
Bought this pan two months ago, it's amazing.
I didn't think anodized aluminum was that expensive. I got an emeril branded anodized aluminum 8" about 3 years back and that thing is amazing. It was about 25 bucks at Ross. I use it most mornings in the week to make sunny side eggs for breakfast amongst other things and it's still working well as my non stick pan. I can tell the surface may not be as pristine as it once was but food still slides right off. It's fairly thick/heavy for an aluminum pan and does a great job of evenly spreading the heat from my small burners. I don't think it's the same one as this
http://www.amazon.com/Emeril-All-Clad-E92002-Anodized-Nonstick/dp/B00284B9OM/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1418778641&sr=1-3
but it's a good place to start searching.
Not sure if this fits your needs, but I have had these "Green Pans" on my Amazon Wishlist forever. They're supposed to be a safer, healthier alternative to non-stick. Haven't tried them yet, but I thought I'd share in case they work for you!
Link, because I'm on mobile: http://www.amazon.com/dp/B00KXTDSMK/ref=psdc_3737221_t2_B00ONUIX66
Regarding weight, they're all heavy. I think the copper core will be heavier than the d5 which will be heavier than the d3, but it would be pretty negligible difference. Remember though, heavy = good when it comes to cookwear.
Here's a nice rundown on the differences: http://allcladvipfactorysale.com/index.php?id=technology
As for a practical difference, it basically breaks down like this:
So, if you look at the D3, the theory is to let the aluminum conduct heat between the steel layers for a more even cook surface.
The theory behind the D5 is the same as the D3, but with an added steel + aluminum layer for more even heat distribution (the middle steel layer slows down and evens out the heat distribution, which is then picked up again by the inner-most aluminum layer and is transferred to the steel cook surface.
The theory with the Copper Core is essentially the same as the D5, but the copper core allows for more responsive (yet still even and consistent) cooking temps due to copper both distributing heat more evenly than steel and cooling down more quickly than steel.
As a general rule, I stay away from all non-stick that isn't ceramic (green pans have been treating me well: http://www.amazon.com/GreenPan-CW0002858-Anodized-Thermolon-Non-Stick/dp/B00KXTDSMK) and to only use those for things like eggs. Everything else is either in my cast iron pan or my normal stainless steel frying pan.
When you see the price, remember that this comes with a lifetime warranty. This could literally be the last pan of that type that you need to buy.
My thought process when it comes to what to get in D5 vs Copper Core vs whatever else is the type of pan. I want good, responsive, even heating in a frying pan, so I'll get a copper core. Pots are less of a concern for me (for the type of cooking I do) so I will probably go D5 for those. The only reason I have a Copper Core stock pot is because it was on sale and cheaper than the D5 when I picked it up.
Oh they do: https://www.amazon.de/DeBuyer-5610-28-Bratpfanne-Eisen-silber/dp/B00462QP16/ref=lp_7095203031_1_1?srs=7095203031&ie=UTF8&qid=1501511947&sr=8-1
And they're amazing to cook with!
I was in the same situation and went with the 11" and I'm glad i did. I think the 12.5" would have been too big and cumbersome to use as a pan. I'm looking at adding the 9.5" too.
Edit: fyi, my 11" pan weights almost 5.5 lbs, so it's still relatively hefty pan. If you really want something lighter I would get the 9.5".
https://www.amazon.com/MINERAL-Round-Country-Carbon-9-5-Inch/dp/B00462QP2K
Which 12" skillet are you using? the lodge L10SK3? I believe that clocks in around 8.5 lbs
There are several lighter alternatives that are still cast iron.
Here's one example at ~4lbs
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG
CI did a review of several of them but found the performance extremely uneven; but you may be able to adapt to their properties.
The best alternative to maintain all of the properties you're looking for would be an uncoated carbon steel pan. You season and care for it similarly to cast iron and it develops a similar non-stick coating.
As long as you get a model with a metal handle it can handle the same amount of stovetop-to-oven traffic as your cast iron.
Just as with cast iron, the thicker the carbon steel pan, the more heat retention it will have and the more even the heat will tend to be; but at the expense of weight and responsiveness.
Here are a few examples:
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0Whttp://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW
http://www.amazon.com/World-Cuisine-Black-Steel-Frying/dp/B001KZHF1G
Here's some approximate specifications I was able to dig up
[edit] It looks like the de buyer mineral b pan has a silicone button on the end that will likely be bad for putting under the broiler, but couldn't find any manufacturer recommendations for oven temperature or if you can just pop the thing off.
If you want great nonstick and you don't want teflon, buy a ceramic coated nonstick pan. They are exactly as nonstick as teflon and cost about 20 bucks.
https://www.amazon.com/GreenLife-Piece-Non-Stick-Ceramic-Turquoise/dp/B00N5F9NMS/ref=sr_1_5?ie=UTF8&qid=1466710338&sr=8-5&keywords=ceramic+nonstick+pan
Matfer Bourgeat 062006 Black Steel Round Frying Pan, 12 5/8-Inch, Gray https://www.amazon.com/dp/B00076QWUY/ref=cm_sw_r_cp_api_EJosxb7EJXMZ
I usually choose lodge , because I am a diehard lodge cast iron fan, but the better reviews and no rivets swayed me.
Choose, but choose wisely .
You might be enlightened by a bit of research. Teflon isn't your only option anymore when choosing a "good quality" non-stick pan.
https://www.amazon.com/GreenPan-Ceramic-Non-Stick-Covered-Frypan/dp/B00AIKX626/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1495487402&sr=1-6&keywords=ceramic+nonstick+cookware
https://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-PFOA-Free/dp/B000MYI2ZO/ref=mp_s_a_1_4?keywords=wok&qid=1568864267&s=gateway&sr=8-4
But I think I got mine for $14 in the Asian grocery store
I know this dilemma, I had a beautiful authentic thin one, but it cracked in half, now back to my stupid anodized one. I think the carbon steel ones are the best, albeit slightly pricier & I think higher maintenance. I like the big 16" ones in this style - maybe not that exact one, but it's a good direction. Maybe this one or this one.
Also go to a restaurant supply store, instead of a home goods style store. You might be able to get away with a kitchen-style store, but I wouldn't risk it.
My favorite kitchen thing is this T-fal nonstick, metal-safe sautee pan. Most cooking stuff I have is okay, but this one I'll replace with the exact same model when I need a new one.
> There was discussion recently of using a stainless pan (preferably one with a thick bottom), rather than cast iron, for searing.
I think the ideal stove top searing pan is probably high carbon steel like this one
Here is a review
I researched skillet last year and bought a Demeyere Atlantis stainless fry pan for $99 at Amazon. This thing really retains heat.
https://www.amazon.com/Demeyere-Atlantis-Proline-Stainless-Steel/dp/B076NK5S34/ref=sr_1_1?keywords=demeyere+atlantis+10%22+fry+pan&qid=1572648144&s=kitchen&sr=1-1-catcorr
I have tired numerous types of nonstick cookware, from the cheap stuff to expensive ($120+ for a nonstick pan). My personal favorite is All Clad - they make an affordable $20 nonstick pan that is really thick, can stand up to metal, and nothing sticks to it. I only use wooden or plastic tools with it, and it's lasted over 5 years, still looks brand new. I got mine as a two piece set (8 inch and 12 inch) for $29.99 at bed bath and beyond.
Edit: here is pretty much what I have, I highly recommend it: http://www.amazon.com/gp/aw/d/B00284B9QK/ref=mp_s_a_1_5?qid=1417687656&sr=8-5&pi=AC_SX110_SY165_QL70
There is a deal for just one of the pans too: http://www.amazon.com/gp/aw/d/B00284B9OM/ref=mp_s_a_1_17?qid=1417687937&sr=8-17&pi=AC_SY200_QL40
Can you recommend something with this type of shape?
https://smile.amazon.com/gp/product/B001ASBBSG/
Aside from the handle preventing me from blasting it in the oven, I'm discovering that the one I have is too wok shaped and the sides get hot while the center stays cooler and this leads to things sticking in the center.
A good middle ground would be a DeBuyer Mineral B pan. I have a 10 inch one. It has the same heat retention as a cast iron, but is much much lighter, and you aren't as limited by the shape as you would be with a Kadai
I will warn you that calphalon does Not hold up to its name. I have purchased 4 pans by them and they didn't last long. the nonstick coating wore off way too quickly
what do you really use or need? there are 4 skillets, 2 saucepans and a soup pot.
​
maybe not a full set but singles??
https://www.amazon.com/All-Clad-Nonstick-Frying-Cookware-Anodized/dp/B0170TFNXM/ref=sr_1_8?
​
https://www.amazon.com/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized/dp/B0078P9D8K/ref=sr_1_3?
​
https://www.amazon.com/Cuisinart-8919-14-Professional-Stainless-Saucepan/dp/B00NAU8VYY/ref=sr_1_16?
​
https://www.amazon.com/Secura-Whole-Clad-Stainless-Induction-Cookware/dp/B004HAEWHQ/ref=sr_1_12?
​
Dutch oven
https://www.amazon.com/Vremi-Enameled-Cast-Iron-Dutch/dp/B06WW463CS/ref=sr_1_27?
​
https://www.amazon.com/Update-International-SPS-8-Induction-Stainless/dp/B0052Y5B08/ref=sr_1_18?
I really like my calphalon skillets. I managed to get them at an outlet and since the lids were 'damaged', much cheaper than normal. HOWEVER there is one on amazon that is from their 'Simply' line that is 12" and quite deep so you can use it for a variety of things. It is just under $50, and IS safe for the oven. Some of their stuff is supposedly dishwasher safe, but I always hand wash mine. I also let mine cool down to room temperature before washing. I've had mine for 7-8 years now with no issues.
The tabs on the far side of the LeCreuset pans, or the little handle on the far side of the big handle on the bigger Lodge pans. Basically it makes it so you can hold the pan with two hands without wrapping your hand around the cooking area.
Here's one without:http://www.amazon.com/Starfrit-inch-Light-Cast-Iron/dp/B002EQA4WW/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=3L56XPNC0URPT&coliid=I2G3K7ZQ0PYS2U
and here's one with:
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=3L56XPNC0URPT&coliid=I60V12WJ0BYPP
Amazon
https://www.amazon.com/Town-Food-Service-Steel-Cantonese/dp/B001BSOX8A
I have a roommate who scratched up every single pan we had, so I started buying highly rated pans off Amazon to see which would stand up to the abuse. Only one did, and after 1 year of daily use it still looks brand new. The brand is Almond: https://smile.amazon.com/gp/aw/d/B01MS6QWJ3/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1&th=1
Then just get one high-sided pan like this:
https://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Flat-Bottom/dp/B00DE1CDD4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1483933456&sr=1-5&keywords=nonstick+wok
for your saucy skillet dishes.
I'm still not sure why carbon steel frying pans haven't caught on yet.
Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot.
If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better.
There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time.
They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time.
If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player.
A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan.
That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick).
If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.
While it's higher than the price range, if you can swing it the Calphalon Signature series nonstick wok will be worth its cost. Oven safe up to 500°, dishwasher safe nonstick, and high quality coating. For me, it's made using my wok something I enjoy rather than dread clean up. Calphalon 1948257 Signature Hard Anodized Nonstick Covered Flat Bottom Wok, 12", Black https://www.amazon.com/dp/B015Q9HM78/ref=cm_sw_r_cp_api_yRVezbTXN1VPH (sorry couldn't find it on .co.uk).
The lower end contemporary may also be good and is at the edge of your price range https://www.amazon.co.uk/gp/aw/d/B00DE1CDD4/ref=mp_s_a_1_6?ie=UTF8&qid=1494416010&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=calphalon+wok&dpPl=1&dpID=31x1WLh9%2BTL&ref=plSrch but I don't have experience with it.
Here's a cheap one from Amazon, or alternatively one with a normal handle and nonstick coating if you feel like you need those features. Just remember to season it if you get the steel one rather than the nonstick one, and you're golden. Honestly, I love woks, because (like it says in one of those links) it's one of the most adaptable pieces of cookware ever. It can literally be the only pot or pan in your entire kitchen and you're still in business, because you can use it for everything. Making soups and other liquids, frying things, boiling, I've seen one crazy motherfucker use one kind of like a dutch oven over an open fire, and if you're a bit adventurous you can even use one for a makeshift steamer (just throw a metal grill on top) or a deep fryer (I've not done it myself because it looks dangerous, but supposedly you can do it. I'm not responsible for your third degree burns). On top of that, they don't take much in the way of cleaning. Basically just hose it out and give it a quick scrub under your faucet, and you're done. No soap required.
So, yeah, it's the ultimate piece of bachelor cookware.
Sorry it took a while. At work.
Don't sleep on stir-fry. It's my go-to 'clean out the fridge' meal. I'm no chef, but I've gotten pretty good at food over the years, and stir fry is time and effort easy. I follow the basic format of Serious Eats and it kicks ass. A decent wok is about $30 US and I pull it out about once a week to use up all the ingredients in the fridge that are getting old.
The staples I use are peanut oil, soy sauce, garlic... yeah, that's about all that goes into every single stir fry. The first few are going to be less than stellar, but you can kind of refine proportions of ingredients as you gain some skill. What's the worst that can happen? You spend 15 minutes making a stir-fry out of ingredients that you were going to throw out tomorrow anyway.
I'm confused about that pan. It doesn't look like any DeBuyer pans I know. I can't find it on the DeBuyer website either. Might be a fake. It's also very expensive.
My biggest DeBuyer is probably a 12". It's very heavy as well. Not as heavy as a cast iron would be, but still heavy.
https://www.amazon.com/Buyer-Carbon-Steel-Frying-Diameter/dp/B000ECQ83M/ref=sr_1_6?keywords=debuyer+pan&qid=1557153755&s=gateway&sr=8-6
That looks like a better one. It's a 12.5" pan. It's even cheaper and it looks like the real deal. Although I can't know for sure because it lacks some pixels.
We have a very similar pan. Basically a carbon steel pan. We have this DeBuyer French collection one from what the handle says. It's not what you linked but same kind of pan. That one is probably a generic carbon steel pan and probably cost way less. Here's a link on care as they do season up some and you can't just soap them out, and they cook differently than stainless steel. Really good for quick sautees or smaller shallow frying stuff. Can even do eggs in them if you get them seasoned well enough. They tend to be lower maintenance than cast iron.
Lol nice man.. I'm doing up some ribeyes in the SV bath atm and am trying out the new [Matfer Bourgeat] (http://www.amazon.com/Matfer-Bourgeat-062006-Frying-8-Inch/dp/B00076QWUY?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00) pan to sear them off in after that tonight.. She's making crispy-skinned baked potatoes with all the fixings. Sadly, she's in the market for a new job and we're just both doing our own things atm.. But we're both having fun with our new kitten so yeah ;) Good times tonight.
Just get this.
Your first course of action is to FORGET brands. Brands mean fuck-all in non-stick cookware. Know this. Embrace this.
Step zero is research and you can do so via the Chemours website. This is the new name for DuPont. You want to get a pan with the Platinum or Platinum Plus (also referred to as Platinum Pro) coating. The key to long non-stick like is the COATING. Platinum or Platinum Plus/Pro. Get a pan with this coating and you will be happy. Two quick source for you if lazy:
http://www.amazon.com/Crestware-10-375-Inch-Teflon-Platinum-withstand/dp/B00857V3C4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1465214839&sr=1-3&keywords=Teflon+Platinum+Pro
http://www.ikea.com/us/en/catalog/products/50292096/
As a personal aside, T-fal has a proprietary coating which works 9/10 as good as the super high end DuPont Platinum line and you can get those pans at Walmart for like 10 bucks. Here's an amazon link to show you what one looks like....I think the red dot is the key, but I'm not sure on that, so research it for yourself. http://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B004VJMT78
Basically this with spatula included
https://www.amazon.com/Nonstick-Ceramic-Copper-Frying-Pan/dp/B01MS6QWJ3/ref=sr_1_2?m=A3ELNSH5TIBRWX&marketplaceID=ATVPDKIKX0DER&qid=1564678713&s=merchant-items&sr=1-2
Ok.. There are no good "non-stick" pans. Get a carbon steel pan, season it well (by basically cooking in it every day), and it will last you a lifetime.
Your roommate can do nothing to this pan:
https://www.amazon.com/Buyer-5610-28A-Mineral-Carbon-Metallic/dp/B00462QP16/ref=pd_lpo_vtph_79_tr_t_2?_encoding=UTF8&psc=1&refRID=HBB418R9G632Z09HDARP
edit; wow.. down voted for great advice? I guess that's just reddit.