In article >,
pltrgyst > wrote:

> >.... I found two.
> >One was a seasoned cast iron with a non-stick surface....
>
> Which was it? I've never heard of cast iron with a non-stick surface, other
> than
> the non-stock qualities it develops when properly seasoned.

http://www.amazon.com/Pre-Seasoned-F...000K9JQQA/ref=
sr_1_13/102-0703907-2864122?ie=UTF8&s=home-garden&qid=1181950031&sr=8-13

Pre-Seasoned Flat Bottom Wok by Fox Run

Product Description:
This generous sized wok is made of dependable, properly seasoned cast
iron which allows for heat retention, even heat distribution and a
scratch proof *non-stick surface* that can withstand the high
temperatures needed for stir frying. It features a stay cool handle and
built-in helper handle. The cooking surface is suitable for cooking
temperatures of 536 degrees F/280 degrees C. Dishwasher use is not
recommended as this will damage the pre-seasoned surface.

> >...Look at any chinese restaurant and they all have round bottoms with
> >rings. This is far
> >better.
>
> Only if you have gas burners.

Back in the 90's, I was still in my old apartment, and we had electric
burners, coil type. It took a little longer to heat up, but it did the
job for my wok. I now have natural gas, and I am ever so happy.

jt