Instruction: Extract information from the supporting document to answer the given question.

Input:
Question: What type of utensils have you found to work best?  I'm concerned about the high temperatures of stir frying and scratching the non-stick surface.
Document: I've tried all kinds of cheap non-stick wok. But this one is by far the best quality and worth every penny. Non stick is non stick, and the shape works very well for stir frying. The glass lid is a great way for keeping the heat while being able to monitor the progress. It works well on my electric stove.
We absolutely love this wok! Never had a piece of cookware this "non-stick" at any price! Perhaps our usage is different than some of those with negative reviews - we intend to only use this for stir fry and rice;  not as an everyday frying pan substitute. Also we don't use cooking sprays and very little oil which should only help the finish. We bought the bamboo utensils to help guard the finish and so far have zero wear or signs of coatings wearing off.
Because this is not larger than my burner size, this wok works efficiently on my glass top stove and I am able to stir-fry again.The build quality of the wok is impressive. While it does not feel overly heavy, it feels very sturdy and does not flex when pressing in on both handles at once. I am hoping that the non stick surface lasts (an issue with newer teflon woks I was considering). There is also no warping of the wok under medium-high heat.
I did a lot of online research before I bought this one. I once bought a Chinese wok but I was not so thrilled about the seasoning part of that type of wok. My husband likes high heat but my mom loves non-stick. We have been very careful not to use extreme high heat on this one. We had it for over three months now. It has been working great for our family.
My old wok died - rubberized handle decomposed. This new one's great: the best nonstick surface I've ever used, and it really does heat up quickly. I wish they made one with 2 inch smaller diameter, though; it crowds my stove a bit. But I'm using it for everything and have nothing but praise.
I was a little concerned about this purchase because some people reported problems with the non-stick coating wearing off. I bought this wok in March 2011, and it's now July. I've used it almost everyday, often three times a day (I work from home and cook most of my meals) and it's still working very well. The first few days the non-stick coating was like a magic spell.
I tried many good brand non-stick pans and was fully aware of that they all end-up becoming "stick" pans no matter how well I take care it - I do cook a lot though. But this one is worned-out very fast and I'm very disappointed. After half month of use, I don't think it can be called "non-stick" any more since I can't use it to fry eggs anymore. At that time, it was still ok to do stir-fry.
As a professional chef I run across all sorts of cookware and kitchen gadgets that are supposed to be the latest and greatest for the kitchen. However, this wok just so happens to be the next best thing, and I picked it up at my local Le Gourmet Chef in Hagerstown, MD.This wok does the job of providing even heat throughout your cooking process. The surface is super slick but gives you a nice foundation for stir fry's, stock reduction, or working up Pho Noodle bowl recipes.
I use this pan very carefully and not use it every day. the first three month worked good but non stick doesn't work now. It is not worth $70 for sure.
Great sized pan! You can seriously make just about anything in this pan. The nonstick works as well or better than traditional nonstick and you can use high heat safely. I haven't had this pan long, but it looks like it will hold up well with hand washing and no metal utensils.
Answer: No problems;I use a silicon spoon/spatula or a wooden spoon.  I have 2 of the frying pans as well, and we use a silicon spatula.The items are Pyrex and Tovolo.  Williams & Sonoma outlets have good quality implements at discounted prices.  Meanwhile, old fashioned wooden spoons won't hurt.Keep away from metals, and the wok will be fine.  Enjoy.