" wrote
I have one stainless steel wok that works with electricity fairly well,
except for food sticking far too easily to the surface.

The one I prefer is a flat-bottomed cast iron one, which I picked up in a
Great Wall chinese supermarket locally for about $16 (their last one in
stock, too).


I just bought a stainless steel wok for a friend, that apparently has a
silicone coating. The reviews were pretty good. I bought it because he
wanted something lightweight. Anyone ever use this kind? Mine is
Calphalon, not the nonstick kind, that came out maybe 10 years
ago, so I have no idea.