Most people use metal spatulas when using high heat woks. The oil coats the utensils and the wok and its easier to scrap stuff from the bottom. You would not use metal for a non stick pan that has a coating. Carbon-Steel is the best for stir frying. Metal will not scratch it etc to destroy it as long as you maintain it well.
I would use a wooden spatula to not damage that nice wok instead.
@@UU-ww6hc Thank you for good idea 🥰🙏
Most people use metal spatulas when using high heat woks. The oil coats the utensils and the wok and its easier to scrap stuff from the bottom. You would not use metal for a non stick pan that has a coating. Carbon-Steel is the best for stir frying. Metal will not scratch it etc to destroy it as long as you maintain it well.
@ Thank you 😊🙏
Those do not look like fresh noodles. They look like packaged shelf stable noodles.
@@spaaggetii Thank you man ☺️🥰