I have been using non-stick frying Pans for over 20 years, from Tefal aluminium with teflon coating to M&S stainless with teflon coating, they weren’t cheap, after using few months, the coating started coming off, it worries me the poison from teflon.
I searched for material for the carbon steel which is safer

For clearning, when the wok still warm, put the water and use sponge to scrub it.
But if you leave it, when it’s cold, some food crumbs or sauce will stick, then put hot water and turn the gas on until you see smoke from water, then turn it off, use spatula to scrub the sticking food which is easy to come off.










































































