Given the recent thread on selecting a Wok, I did some research and found a
great article that talks about materials for woks, temperatures, and cooking
techniques:

http://www.seriouseats.com/2012/06/t...the-grill.html

I ended up ordering a 14" carbon steel wok with no coatings and I will
season it myself. In addition, I ordered a Camp Chef outdoor 30K BTU gas
burner, and I will use propane to power that. I should be able to get the
carbon steel wok very hot on that setup.

--
W