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I also hope you have a gas burner cause woks don't really work too well with weak electric burners, as far as I know.
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Indeed. The reviews I've read have all suggested that using a skillet for stir-fry is better than a wok on weak tops. If you're going to use a flat-bottomed tool, you might as well go with a skillet. Well-seasoned cast-iron is nice for good heat conduction + non-stick.
note: I am NOT a renowned stir-friar.
