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Sandra, I bought a cast iron wok at a factory outlet for $10, and it's the best wok I've ever owned. I had been looking at some beautiful enameled cast iron woks and noticed the instructions said you can't use them with high heat. The cast iron gets hot enough to sear meat beautifully and carmelize vegetables, and is heavy enough sitting on the wok ring that I don't have to "hang on" to a handle when I'm stirring the contents. The cast is rough enough that I can move food to the sides and it stays put without sliding to the bottom of the wok. After making sure the wok was well seasoned, it's been very easy to keep clean with hot water and a brush. I've used all kinds from carbon steel to copper and the cast iron is the best performer I've found for stir frying meat and vegetables. Personally, I love my flat bottom copper wok for popcorn, or things that don't need such high heat to cook.
To season, I rubbed the wok with Crisco, and put it in the oven at 200 degrees for an hour. Repeat the process twice (for a total of three), wiping off any extra oil with a paper towel. You want to make sure to wipe it dry before storing it away to prevent rust. I haven't lost my seasoning yet, and I'm using the wok at least twice a week and sometimes more.
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