Editing Wok (section)

====Non-stick====
Steel woks coated with [[non-stick]] coatings such as [[Fluorocarbon|PFA]] and [[polytetrafluoroethylene|Teflon]], a development originated in Western countries, are now popular in Asia as well.<ref name="YOU"/> These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan.<ref name="YOU"/> As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of {{transliteration|zh|wok hei}}.<ref name="YOU"/> The newest nonstick coatings will withstand temperatures of up to {{convert|260|°C|°F|0|abbr=on}}, sufficient for stir-frying.<ref>{{cite web|url=http://industrialcoatingsworld.com/non-stick-coatings/pfa-non-stick-coating|title=PFA Non Stick Coating|publisher=Industrial Coatings World|access-date=4 March 2012}}</ref><ref name="WOKH">{{cite web|url=http://www.wokhei.com/about.html#whatWokhei|title=What does Wokhei mean?|publisher=Wokhei|archive-url=https://web.archive.org/web/20111021043753/http://www.wokhei.com/about.html#whatWokhei|archive-date=2011-10-21|url-status=dead|access-date=4 March 2012}}</ref> Woks are also now being introduced with [[Clad (metallurgy)|clad]] or five-layer construction, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel.<ref name="YOU"/> Clad woks can cost five to ten times the price of a traditional carbon steel or cast-iron wok, yet cook no better; for this reason they are not used in most professional restaurant kitchens.<ref name="YOU"/> Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir-frying.<ref name="YOU"/>