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How should you choose between a stainless steel frying pan and the recently popular maifan stone non-stick pan?
Release time:
2022-02-25
Friends who are thinking about buying a wok, take a look! If you’re torn between a stainless steel wok and a Maifan stone non-stick pan, you can use this article of mine as a reference.
Friends who are thinking about buying a wok, take a look! If you’re torn between a stainless steel wok and a Maifan stone non-stick pan, you can use this article of mine as a reference.
Stainless steel woks are also non-stick. Today, the technology for making stainless steel non-stick cookware has become relatively mature. Most of the stainless steel woks available on the market feature a honeycomb-like surface. This honeycomb texture is achieved through micro-carving technology and provides a physical non-stick effect that generally doesn't wear off. These woks are compatible with cookware made from various materials—stainless steel spatulas, iron spatulas, and wooden spatulas all work perfectly. They’re versatile and can be used over flames of any intensity, from low to high, with no restrictions. Stainless steel woks conduct heat quickly and retain heat well, making them ideal for stir-frying as well as for slow-cooking dishes like braised beef brisket or braised pork ribs. As the saying goes, they’re quite durable and don’t require as much maintenance as iron woks. However, compared to clay woks, stainless steel woks tend to be heavier and bulkier, making them feel slightly more cumbersome. In terms of appearance, they’re somewhat less visually appealing.
Maifan stone non-stick cookware can look really stylish. However, most Maifan stone non-stick pans available on the Chinese market are actually coated non-stick pans—not genuine Maifan stone ones. Therefore, you should only use wooden or silicone spatulas when cooking; steel spatulas are not recommended, as they can easily damage the coating. These pans are particularly well-suited for frying, deep-frying, and stir-frying small dishes. Since only the bottom of the pan is made of a composite material that can withstand direct flame, if you're using a gas stove or a gas burner, you must keep the heat at medium level at most—never exceeding the boundaries of the composite base. Otherwise, the edges may turn yellow or even black. But one thing is certain: Maifan stone pans are incredibly easy to clean. After cooking with a Maifan stone non-stick pan, the editor simply wipes it down with kitchen paper. Many people worry that coated pans might be harmful to human health—but don't worry! Currently, there's no scientific evidence showing that coatings pose any health risks. If there were any safety concerns, I'm sure e-commerce platforms wouldn't allow sellers to list these products for sale. However, if you notice any cracks in the coating, you should take it seriously and replace the pan promptly. Maifan stone pans aren't expensive—generally, they cost under 100 yuan—and it's recommended that you replace them every two to three years.
In short, if your home doesn't yet have a reliable, durable pan that can handle all kinds of delicious dishes, go for a stainless steel wok. And if you already own such a wok but occasionally feel too lazy to put in much effort and just want to whip up a simple meal, opt for a mafan stone non-stick pan.
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