anyone use titanium wok ?

[justmelah]

https://www.armarpot.com/

 

[Apparatus]

Actually selection of material and type of wok really matters.

Heavy cast iron actually not good for stir-frying. The right thickness must be used. Too thick, take too long to heat up and not responsive to heat control. Too thin, burnt food too fast. Using induction is also a big nono as it only heat up the bottom and barely the sides. That's why most non-stick pans heat up fast but are designed for low heat. If anyone bothers to read the instructions, they always ask you to use low heat only.

That's some cze char you ate, very rarely found, they cook very well, until all the food is well heated up. Usually is those sinkie cze char where only one stove and they fry one dish by one dish and you can wait up to 1hr. Even after finishing your food, the food is still warm. The soup is also boiling hot and remaining hot even til you finish the last strand of noodle. Those fastfood malaysian style, the moment you serve out is cold already.

Their stove is large with big flame as compared to our small stove at home lah same as those hotel type

 

[poland_ball]

Got such thing as titanium wok ah? Suaku me dun even know where to buy such things. But then as mentioned, poor heat conduction (my iphone 15 pro always heats up also) but should be much lighter than steel wok

 

[mewmew]

https://www.armarpot.com/

this looks decent
https://s.lazada.sg/s.XE3zX

 

[mewmew]

Got such thing as titanium wok ah? Suaku me dun even know where to buy such things. But then as mentioned, poor heat conduction (my iphone 15 pro always heats up also) but should be much lighter than steel wok

1. Pure Titanium Wok
   • Very light and strong.
   • Does not rust or react with food.
   • But: Poor heat conductivity → hot spots and uneven cooking.
   • Best for boiling, steaming, or quick reheating — not for traditional stir-fry that needs high, even heat.

2. Titanium-Coated Wok (usually over aluminum or stainless steel)

• Aluminum base gives excellent heat conduction.
• Titanium coating adds durability, corrosion resistance, and nonstick qualities without harmful chemicals.
• This is the better option for everyday cooking or stir-fry.

 

[Firstclass1188]

not really, is if it sticks it means you not skillful enough,

u need to do water test (beading) then the pan is hot enough not to stick.

I already posted bro, make mistake only food burnt or sticks.

 

[tellyphone007]

No to Tefal

 

[cpuer]

Is the Ikea 365+ stainless steel pan any good?
https://www.ikea.com/sg/en/p/ikea-365-frying-pan-stainless-steel-30582737/

To replace my old non stick pan.

 

[eversomighty]

If put enough oil, will become non stick

actually its hot wok + cold oil

 

[d3n]

I already posted bro, make mistake only food burnt or sticks.

anyway SS also easy to clean, those food burnt area, pour hot water and boil the pan, then all burnt food + grease will lift up and easy to wash away.