Wok Alternatives

Nonstick Frying Pan

• Cooking experts disagree on the suitability of nonstick pans for stir-frying. While Culinate columnist Matthew Amster-Burton states that a nonstick frying pan is a suitable wok alternative as long as you don't heat the pan excessively, Grace Young, author of "Stir-Frying to the Sky's Edge," advises against using nonstick pans for stir frying. Young states that for proper stir-frying, the oil must be heated before food is added to the pan and the food cooked on high heat, both of which are not recommended for nonstick surfaces.

Steel Frying Pans

• Whether they're using a wok or a flat-bottomed frying pan, both Young and Amster-Burton prefer stir-frying with a carbon-steel pan. Young also recommends a stainless steel frying pan, which may be the average cook's best bet, as carbon-steel pans are expensive and available mainly to those in the restaurant business.

Cast-Iron Skillet

• While cast iron is not ideal for stir-frying, go ahead and use it in a pinch. While cast iron can handle high-heat cooking, it heats up more slowly and cooks food more slowly than steel, and the purpose of stir-frying is to cook food quickly. However, it is not impossible to stir-fry in a cast-iron skillet. Do keep in mind that the result may not be as pleasing as a stir-fry cooked in a steel pan.

Other Considerations

• When using a frying pan in place of a wok, look for one that is large enough to accommodate a good quantity of chopped vegetables and meat, plus extra room for stirring the ingredients as they cook. A diameter of 12 or 14 inches works well. Also, a pan with a heavy bottom for more even heating is a smart choice. When it comes to the sides of the pan, frying pans are typically quite shallow. Sides that are at least 2 or 3 inches high help keep food contained as you stir.