Cookware question?

I would venture a guess that you saw a wok coated with ceramic inside and out. Ceramic cookware is currently very popular and and you should be about to buy one any any decent department store.

I’m not a proficient oriental cook, so, although I own a TFal wok, I never use it. It’s just simpler to use a saute pan. That trick where you toss and flip a pan at the same time so that the contents come out the back and then forward an not that hard to master. To me, its the same effect as a wok.

We have a few porcelain- and ceramic-lined pieces that we love. Our woks are metal, though. The lined cookware requires silicone or nylon utensils to avoid scratching the surface. We really don’t use our woks anymore; there was another part of my lifetime when we used them very often. My fiancé is good at that flip that @ibstubro describes, so I guess that’s why we don’t wok. My wrists are quite weak and I’m rather uncoordinated, so I wouldn’t dare try that move.

If the wok is entirely ceramic, I’d be concerned about its ability to handle very high temperatures needed for stir-frying and other wok-based cooking styles, as well as heating evenly and heat retention. I’d think the piece must have a metal core for that reason.

Because you move the food around the wok, you want a medium to large size so there’s enough room for all the food to touch the surface sand you don’t spill it over the sides.

Do some research online and read customer and professional reviews before you choose one to buy. There are many, many sites related to cooking and cookware.

Ceramic cookware has the benefits of being easy to clean and heated to fairly high temperatures. But it is difficult to move the stir fry up the sides of the wok and also they will not have the benefits of a seasoned wok. I personally wouldn’t make it my primary cookware. You can buy Ceramic coated woks from Amazon. Amore Kitchenware Flamekiss 12 Red Ceramic Coated Nonstick Wok w/ Glass Lid.

Thanks all!