I wish I could help too. I have a set of hard anodized aluminum but would love to switch to stainless steel, however, that would cause a divorce!
Frankly, the cast iron wok sounds like it would be a good choice. Then maybe you could get a stainless steel saute pan.
It really sounds like you have the things you like to cook with already though. If you toss your wok to stir your food you won't be doing that with a cast iron one
When you say "shallow fries" are you referring to filling it with oil and deep frying? I wouldn't fry like that in a non-stick pan. I would reserve that kind of frying for stainless steel or hard anodized aluminum.
If you mean sauteing then that is fine.
.......and welcome to Discuss Cooking.