A frying pan, also known as a skillet, is a flat-bottomed pan with low, slightly flared sides, typically made from materials like stainless steel, cast iron, or non-stick coated aluminum. It is designed for frying, searing, and browning foods. The flat surface provides even heat distribution, making it ideal for cooking foods that require a consistent temperature, such as pancakes, eggs, and meats. Frying pans usually have a long handle and sometimes a helper handle for easy maneuvering. A wok, on the other hand, is a versatile cooking vessel with a rounded bottom and high, sloping sides. Traditionally made from carbon steel or cast iron, woks are designed for high-heat cooking methods like stir-frying, deep-frying, and steaming. The rounded bottom allows for quick tossing and stirring of ingredients, which is essential for stir-frying. The high sides help contain food and prevent spillage, while also allowing for a variety of cooking techniques, such as braising and smoking. Woks often have two small loop handles or a single long handle. The primary differences between a frying pan and a wok lie in their shape and cooking techniques. A frying pan's flat surface is better suited for even cooking and browning, while a wok's rounded shape facilitates quick, high-heat cooking and easy movement of ingredients. Additionally, woks are more versatile, accommodating a wider range of cooking methods. The choice between the two depends on the specific cooking needs and the type of cuisine being prepared.

1. **Clean the Pan**: Wash the pan with warm soapy water to remove any factory coatings or residues. Dry it thoroughly with a towel. 2. **Heat the Pan**: Place the pan on the stove over medium heat until it is completely dry and slightly hot. This helps open the metal's pores. 3. **Apply Oil**: Use a high smoke point oil like flaxseed, canola, or grapeseed oil. Pour a small amount onto a paper towel or cloth and rub it over the entire surface of the pan, including the sides and handle. 4. **Remove Excess Oil**: Wipe off any excess oil with a clean paper towel. The pan should have a thin, even layer of oil without any pooling. 5. **Heat the Pan Again**: Place the oiled pan on the stove over medium-high heat. Allow it to heat until it starts to smoke slightly. This process polymerizes the oil, creating a non-stick layer. 6. **Cool and Repeat**: Let the pan cool down. Repeat the oiling and heating process 2-3 more times to build up a strong seasoning layer. 7. **Oven Method (Optional)**: Alternatively, after applying oil, place the pan upside down in an oven preheated to 450°F (232°C) for about an hour. Place a baking sheet or foil on the lower rack to catch drips. Let it cool in the oven. 8. **Maintenance**: After each use, clean the pan with hot water and a soft sponge. Avoid soap. Dry it thoroughly and apply a thin layer of oil before storing. 9. **Re-seasoning**: If the pan starts to lose its non-stick properties, repeat the seasoning process.

The best materials for frying pans and woks include: 1. **Cast Iron**: Known for excellent heat retention and even heating, cast iron is ideal for frying and searing. It can withstand high temperatures and is durable. However, it requires seasoning to maintain its non-stick properties and prevent rust. 2. **Carbon Steel**: Similar to cast iron but lighter, carbon steel heats quickly and evenly. It is favored for woks due to its responsiveness to temperature changes. Like cast iron, it requires seasoning. 3. **Stainless Steel**: Durable and resistant to rust and corrosion, stainless steel is great for browning and deglazing. It doesn’t react with acidic foods but can have hot spots unless it has an aluminum or copper core. 4. **Non-Stick Coated**: Ideal for low-fat cooking and easy cleanup, non-stick pans are best for delicate foods like eggs and pancakes. They should not be used with high heat or metal utensils to avoid damaging the coating. 5. **Aluminum**: Lightweight and excellent at conducting heat, aluminum pans heat up quickly and evenly. They are often anodized or clad with stainless steel to prevent warping and reacting with acidic foods. 6. **Copper**: Offers superior heat conductivity and precise temperature control, making it excellent for frying. Copper pans often have a stainless steel lining to prevent reactions with food. 7. **Ceramic**: A non-stick alternative free from PTFE and PFOA, ceramic-coated pans are environmentally friendly and safe at higher temperatures than traditional non-stick coatings. Each material has its advantages and is suited to different cooking styles and preferences. Consider factors like heat conductivity, maintenance, weight, and reactivity with food when choosing the best material for your needs.

Yes, you can use a wok on an electric stove. However, there are some considerations to ensure optimal cooking results. Traditional woks are designed for use over high flames, which is typical of gas stoves. Electric stoves, especially those with flat surfaces, distribute heat differently. Here are some tips for using a wok on an electric stove: 1. **Flat-Bottomed Wok**: Opt for a flat-bottomed wok instead of a round-bottomed one. This ensures better contact with the electric stove's surface, allowing for more even heat distribution. 2. **Preheating**: Electric stoves take longer to heat up compared to gas stoves. Preheat the wok for a few minutes before adding oil or ingredients to ensure it reaches the desired temperature. 3. **Heat Management**: Electric stoves can be slower to respond to temperature changes. Adjust the heat settings gradually and be patient when increasing or decreasing the temperature. 4. **Stir-Frying Technique**: Since electric stoves may not provide the same intense heat as gas stoves, you might need to adjust your stir-frying technique. Cook in smaller batches to maintain high heat and prevent steaming. 5. **Use of a Wok Ring**: If you have a round-bottomed wok, a wok ring can help stabilize it on the electric stove. However, this may reduce the direct contact with the heat source, affecting cooking efficiency. 6. **Material Consideration**: Choose a wok made of materials that conduct heat well, such as carbon steel or cast iron, to compensate for the slower heat response of electric stoves. By following these tips, you can effectively use a wok on an electric stove and enjoy the benefits of wok cooking, such as quick stir-frying and even heat distribution.

To clean and maintain a non-stick frying pan or wok, follow these steps: 1. **Cool Down**: Allow the pan to cool completely before cleaning to prevent warping. 2. **Gentle Cleaning**: Use warm water and a soft sponge or cloth with mild dish soap. Avoid abrasive pads or steel wool, which can damage the non-stick coating. 3. **Stubborn Residue**: For stuck-on food, soak the pan in warm, soapy water for 10-15 minutes before gently scrubbing. 4. **Avoid Harsh Chemicals**: Do not use bleach or other harsh cleaning agents that can degrade the non-stick surface. 5. **Rinse and Dry**: Rinse thoroughly with warm water to remove soap residue. Dry immediately with a soft towel to prevent water spots. 6. **Re-seasoning**: Occasionally, lightly rub a small amount of cooking oil onto the surface with a paper towel to maintain the non-stick properties. 7. **Storage**: Store carefully to avoid scratches. If stacking, place a soft cloth or paper towel between pans. 8. **Avoid High Heat**: Use medium or low heat to prevent damage to the coating. High heat can cause warping and degrade the non-stick surface. 9. **Use Appropriate Utensils**: Use wooden, silicone, or plastic utensils to avoid scratching. 10. **Dishwasher Caution**: While some non-stick pans are labeled dishwasher-safe, hand washing is recommended to prolong the life of the coating. By following these steps, you can extend the life of your non-stick frying pan or wok and maintain its performance.