One person said the instructions say not to use on "high" heat. Many stir fry dishes are cooked on very high heat. Is a problem using high heat?
2076351
Not quite sure how "high" heat is defined by all, but I stir fry on high all the time and have never had a problem. That said, I only use the high heat briefly, or until I get the "crunch" I'm looking for.
2076352
You don't have to use high heat to do stir fry. Just set your heat to medium or medium high and don't put your stir fry in the pan until it's hot....it will work perfectly!
2076353
We mainly use high heat, as high as the big burners go, and have not had a problem with stir fry. There are a few small scratches from use, but no flaking, peeling etc.
198624
I have used mine several times and as long as I have the proper fluid I have never had this problem, be sure and use proper or more fluid while cooking.
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1589656
Yes you can cook on high. The pans do heat more slowly than other kinds of pans but that is the only difference I have noticed
1668126
Yes, I use mine all the time. The instructions say not on high heat, so i use medium to medium high.
271687
I haven't used it on high heat because I haven't had the need. It works just fine on Medium and Medium High. It is such a well made pan that I doubt there would be a problem.
136819
I find "ALL" pots burn to some degree if the contents are starchy. You will need to stir occasionally to avoid any burning, even though it is non-stick. Even in my slo-cooker starchy foods burn that are in direct contact with the pan bottom. Phil
2234356
The higher the wattage the faster the unit will heat up but it will be at the cost of burning more energy. For stir fry you may want to start at 1800 then drop down to 1300 if possible. Also with stir fry I believe you will lose more of the nutrients at a higher wattage setting, however the higher wattage the less amount of cooking time will be required.
1679239
So far I have cooked at med/high heat, which is a level 6 or 7 on my electric stove. Maximum high heat could affect the teflon coating, I would not recommend it. Stainless steel with no teflon coating could withstand high heat. I like the weight of the wok, it's thicker aluminum and does not warp during cooking, which makes even surface cooking easier and quicker. Hope this helps answer your question.
670774
I use it for stir fry and varies dishes that require a deep pan. It's non stick so be careful when washing and heat should not be high. It will warp the pan and non stick won't work that well.
342014
Yes I just oiled it and heat it on high for at least 5 minutes before putting it to the temp I want. Parts of it seem to cook differently sometimes though. I believe a booklet with instructions came with. It is helpful.
733902
Hi Pauline, IMO pots of this type (aluminum) are not ideal for high heat frying (although my daughters have done it in similar pots). They are designed for soups and stews, noodles, etc. I would strongly suggest obtaining a dedicated saute pan for meat. Cast iron is very popular for this, but other heavier weight saute pans will fit your needs too (love the Amazon reviews). Hope this helps!
799989
I have used this pot on high heat once. I was cooking some 15 bean soup. It will take the heat but as the beans begin to cook down you will need to either turn the heat down or stir the beans very often to prevent them from sticking.
1300646
I've cooked with it mostly fried rice about a dozen times ... on high heat ... everything is working fine and I see no signs of the coating coming up. I'm happy with the product!
442535
Yes. It does get super hot on the handles. It is not a big problem to me, since I am used to scooping up the stuff from the wok into the dishes while it is still on stove. If I need to touch the handle, I usually use a kitchen cloth as a layer to protect hands from the heat. Again, I did not find it a big bother, it is the most common style of wok I saw people use when I grew up in China.
1061247
Not really as you have the water pan in between the food pan and the flame which helps evenly distribute the heat. It's similar to what you see at buffet restaurants. That said, you should still stir your food occasionally.
1158809
Hi. I don't recommend stirring fry vegetables in this pan on high heat. It will burn the pot and leave spots that are hard to clean. If you don't use high heat it might be ok.