Should a wok be non-stick?

Online Answer
Grace Young responds: Nonstick pans are not suitable for stir-frying because food simply doesn't sear or caramelize as well as when you use a carbon-steel wok. ... For safety reasons when using nonstick cookware, the oil must be added to the cold pan before heating it.
Related Questions 📌
Don't preheat an empty pan or put an empty pan under the broiler. Nonstick coatings made from polytetrafluoroethylene (PTFE) can break down and release noxious fumes if heated above 500 degrees, which can happen quickly when pans are heated empty or placed under the intense, direct heat of the broiler.
Stainless steel cookware vs non stick cookware is not an either-or decision. Using non stick should be the exception and not the rule. ... Non stick, while more forgiving and easier to cook with, should be used for low-fat and delicate foods and stainless should be used for virtually everything else. You .
Whether using a surface thermometer or not, you still need to heat your pan thoroughly before you add anything to it. Do not add oil, butter, meat or anything until that pan is properly heated. That should take a good 5 to 8 minutes.
∎ OVEN COOKING TEMPERATURE Cuisinart® Chef's Classic™ Non-Stick Hard Anodized Cookware can be used in the oven up to 500˚ F. Using Cuisinart® Cookware in the oven will cause the handles as well as the pan to become hot. ... However, our Chef's Classic™ Non-Stick Hard Anodized line is metal-utensil safe..
Stainless steel pans and surfaces are the best for browning ingredients-and since they're usually uncoated, unlike nonstick varieties, they are more durable and resistant to slip-ups in the kitchen.