Skillet vs Wok: Pros and Cons

Any recipe in this class can be made in a 14-inch flat-bottomed wok or a 12-inch skillet that has some kind of nonstick surface. Your best bet is a carbon-steel skillet, which gets ripping hot and takes on seasoning just like our favorite woks. Cast-iron skillets also work, though you’ll have a bit less control over temperature changes. Skillets with nonstick coating can also be used to stir-fry, but you will need to modify the recipe to avoid heating a dry pan (without oil) over high heat to avoid any possible safety risks with the nonstick coating. If you use this type of skillet be sure to add the specified oil before heating the pan. Be careful when stirring and tossing food, as a skillet is far less roomy than a wok; some spilling may be inevitable.