Here’s a little something you don’t know about me: I’m a total kitchen equipment snob. I can spend just as much time in a Williams-Sonoma as I do at Nordstrom (okay, sometimes more). I have dreams in which I get the chance to have a total “do-over” on my wedding registry, and it’s nothing but All-Clad and Le Creuset as far as the eye can see. But the one snob-worthy piece of cookware I’ve never been able to track down? The perfect nonstick pan.

We all need them, no matter what those Food Network chefs make you think (oh, to have their team of kitchen minions, ready and waiting to scrub their little fingers to the bone cleaning piles of stainless steel skillets). But most nonstick pans are ugly, flimsy and temperamental. Can’t go in the oven, can’t use metal utensils, can’t cook at high temperatures. They’re temporary by their very nature – after a few months, those nonstick surfaces aren’t what they used to be, and in a year or two, the surface starts to fleck off in your eggs, and you’re stuck replacing the whole pan.

But I’m changing my tune, friends, because this gorgeous GreenPan wok is officially my new favorite kitchen toy. Read on →