If I make fried rice with the obligatory eggs I’ll use my Demeyere Alu pro 30 cm wok (which is made by the also Zwilling owned company Ballarini) or my newly purchased Mauviel M’Steel 30 cm Carbon steel wok.
Non stick and wok don’t match, but it still works surprisingly well - my Demeyere Alu Pro wok is now 4 years old and have been used 50+ times and no visible scratch marks in it.
But I do experience sticking issues with delicate types of meat in my Apollo ply wok, but that’s a benefit and a plus since that’ll help create extra taste to my dish once I deglaze it during cooking.
I always use half a glass of dry vermouth in my stir fry to deglaze the wok, and that gives you extra taste to the dish.
