Wok vs Frying pan, for stir-frying

[PJ]

Which one is better for stir-frying, and why?

I'm currently using a frying pan for stir-frying.

Thanks.

[pannonian]

I think a wok distributes the heat more evenly because of its curved bottom, but ingredients can cluster at the bottom, while a frying pan isn't as good at distributing heat, but the ingredients can be more easily controlled. If you're constantly stirring the ingredients as you should be, the heat factor should win out.

[PJ]

Thanks

[HuangYushi]

Wok, if you have one.

Frying-pan, if you don't have a wok ... or if you are stir-frying a small amount relative to the size of the pan and don't want to wash a big wok.

I prefer the depth and "round"-ness of the wok to the "flat"-ness of the frying-pan when it comes to stir-frying. Besides the heat distribution mentioned, food/sauce is less likely to spill/splash from a deep work than a shallow pan.

[GuGu]

the wok rules man! i've had my wok for 10 years and would never trade it in for anything. frying pans are for pancakes and crepes.

[Dennis Chen]

Cast iron or stainless steel. Is difficult to cook without a handle?

[pemberly]

i heard ming sai talk about this once on the radio. a wok has a larger surface area for cooking, but a frying pan cooks more evenly.

[JamesG]

The wok for stir-fry or browning beef chunks for beef stew.
A heavy wall non-stick fry pan for ham/bacon/sausages and eggs or pancakes etc.

[Ken Cheng]

i heard ming sai talk about this once on the radio. a wok has a larger surface area for cooking, but a frying pan cooks more evenly.

That might explain why I've always felt that wok-made omelets never taste quite right.

[rosely]

That might explain why I've always felt that wok-made omelets never taste quite right.

Haha, wok is for stir-fry and pan for omelet and pancake

[pemberly]

griddle for pancake! so you can make a whole bunch at once!