Exploring a Chinese Restaurant Kitchen: Insights and Layout

Chinese people don’t spend much time worrying about PFAS and non-stick pans. The reason is simple: traditional Chinese kitchens rarely use non-stick cookware. We cook with carbon steel woks, cast iron, and stainless steel. A well-seasoned wok develops a natural non-stick surface called a patina. Over time, high heat and oil create a protective coating that helps food release naturally—no chemical coatings required. This is also why many Chinese people roll their eyes when Western wellness conver