This Pan Is My Secret to Perfect Stir-Fry Without a Wok, and You Can Grab It for Less With an Exclusive Discount

As much as I believe in the power of carbon steel and cast iron, some week nights call for throwing together a quick stir-fry dinner in a nonstick pan that will clean up in seconds without needing to be seasoned after every use. That’s why I use the Caraway stir-fry pan for all my stir-fry dinners. It has enough capacity to make large batches of food, manages a proper sear with its even heating, and cleans up in seconds thanks to its ceramic nonstick coating. Plus, for Food & Wine readers only, you can use the code foodandwine to receive 10% off site-wide.

Caraway Stir-Fry Pan

Caraway’s stir-fry pan has tall, sloping sides that facilitate the quick stirring of vegetables without any spillage. Its bottom is also wide enough to juggle multiple ingredients in or out of the concentrated heat zone. I reach for this pan so often for stir-fry meals that I’ve never had to purchase a wok — and I don’t think I ever will. 

The pan’s versatility has me constantly bypassing most of the other pans in my cookware collection since I can use it for much more than just stir-frying. It’s great for curries, fried rice, or finishing pasta with a sauce. Especially with pasta, its gently curved sides help me sauce every last nook and cranny, no matter the pasta shape. When I’m done cooking, cleaning this pan is a breeze. Its nontoxic ceramic coating is incredibly nonstick, so no matter what kinds of sauces or caramelization I throw at it, the fond washes off nearly instantly with soap, warm water, and a swipe of my sponge. 

As someone who loves a crispy exterior to the tofu in my stir-fries, I never thought I could achieve that level of crunch without the intense heat of a cast iron skillet or stainless steel pan, but the Caraway stir-fry pan has impressed me time and time again with how well it crisps up ingredients. It holds enough heat on a medium flame that I never have to cook on high, and due to its ceramic nonstick coating, I use less oil when I cook, too.

So if you thought you’d never be able to achieve takeout-level stir-fry without a wok, think again. Take it from someone who cooks stir-fry multiple times a week: The Caraway stir-fry pan gets the job done and makes cleanup easy for weeknights when you need a fast, comforting dinner.

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