> Bonus point your fried eggs get a delicious wok hei.
Ok, convert me:
What is "wok hei," and why can't you get it in a Teflon pan?
Ok, convert me:
What is "wok hei," and why can't you get it in a Teflon pan?
You do not want to expose Teflon pans to high temperatures because it can degrade the non-stick coating. This is why most woks are made of carbon steel, which work fine over a large flame.
Note: if you're stuck with an induction stove (like I am) you're not going to get wok hei even at the highest setting. It's possible to cheat with a butane torch, or by taking it outside with an outdoor wok burner.
That being said, you don't need to be using gas. It is possible to get good wok hei on an induction wok, despite what the foodie peanut gallery says. Not on a 120V unit, though. You need to use a commercial multi-kilowatt setup.
The risks of ceramic coatings less so, but still concerning: https://foodpackagingforum.org/news/nanoparticles-released-b...
Either way, neither is safe for higher heat cooking. At the very least, ceramics will rapidly degrade if used for such.
In fact if you have birds, it’s best to not have teflon at all, because they are so sensitive to teflon fume poisoning: https://beaknwings.org/wp-content/uploads/2021/07/Teflon-Tox...