Wok

Stir-frying is just so much easier in a wok: there is a larger surface area to toss the food about on, and it is less likely to spill over the edge of the pan and make a mess. Pad thai can be difficult to clean off your stove! At home, we use an old, heavy cast-iron wok, but if you are thinking of getting one, just remember that it needs a lot of care and upkeep. Non-stick or stainless-steel woks are also good choices.