fArt and jA-El, I picked up a great "proper" light weight cast iron wok a few years back. It works great, but I have to work in small batches due to the fact that are stove just does not pump out enough BTUs. To make those things work like they should, you need some crazy heat. The rolled carbon steel ones are great too, but again require lots 'o heat. Seasoning is not hard at all.

Everyone here in SF is all ga-ga that we may get snow in the next day or two at sea level. Hasn't happened in 35 years or so. It would be cool, but even the meteorologist just don't know what is going to happen.

D>M>