Wok recommendation for home use

I'm on the market for a good or excellent quality home wok. We have a gas range. I've heard some people recommend carbon or even cast iron, while others say stainless steel is the way to go. I don't mind spending extra for quaility, but I'm not in the biz and would really only have access to retail or other public sources (unless you have tips there as well). Are terms like "hand hammered" useful or is that just a marketing red herring? What would any of you recommend on the make, or a specific model, or even a place to look?

[Robin Garr]

I'm on the market for a good or excellent quality home wok. We have a gas range. I've heard some people recommend carbon or even cast iron, while others say stainless steel is the way to go. I don't mind spending extra for quaility, but I'm not in the biz and would really only have access to retail or other public sources (unless you have tips there as well). Are terms like "hand hammered" useful or is that just a marketing red herring? What would any of you recommend on the make, or a specific model, or even a place to look?

I would go to one of the big Chinese markets and get a simple, basic carbon steel wok. That's what I've got, and it works fine on our gas range. About a billion Chinese can't be wrong!

It's important to avoid non-stick. The carbon heats the best and creates the best hot spot. Ive never tryed cast-iron.

Don't forget to season it first!

[Robin Garr]

It's important to get non-stick. The carbon heats the best and creates the best hot spot. Ive never tryed cast-iron.

Wait, you don't mean Teflon do you, Stephen? I would be really concerned about subjecting a Teflon surface to wok stir-frying temps. But a well-seasoned wok, like a well-seasoned cast-iron skillet, can be mighty near stick-free.

I'm with Robin- get a good wok from an imports place, not fancy cooking equipment. I bought mine at Cost-plus Imports ( now World Market ) in California some 20 years ago, and it's still perfect. I have a mega-burner (I think 18.000 BTU's ) on my gas cooktop, and it holds up wonderfully. Just make sure never to put in the dishwasher, and hand-wash right after using. Then oil lightly Inside before putting away.

Deb

It's important to get non-stick. The carbon heats the best and creates the best hot spot. Ive never tryed cast-iron.

Wait, you don't mean Teflon do you, Stephen? I would be really concerned about subjecting a Teflon surface to wok stir-frying temps. But a well-seasoned wok, like a well-seasoned cast-iron skillet, can be mighty near stick-free.

OMG! it's funny how the lack of one word screws up meaning. My bad, lol! I will edit it now...