Originally Posted by Chief Longwind Of The North
Most professional woks are high carbon steel. They are tough, sturdy, and will last several lifetimes.
I'm an amateur chef and I have only one lifetime. If my good wok lasts that long I'm willing to let my descendents buy their own woks.
IIRC my best wok is an aluminum non-stick semi-wok (flattened bottom) made by Invitations, bought at Bed Bath and Beyond for $15 minus $5 off coupon for about $11 after tax.
It's not traditional at all but it works well for me. In fact I use it often for Western cooking too. It's kind of half way between a frying pan and a Dutch oven. (See thru glass cover included.)
I can't help it if cheap stuff works good. That's better than Cuisi or Calphalon looking good and spendy and not working any better.