I have several other woks (carbon steel, cast iron, and stainless steel) but the hard-anodized aluminum wok from Calphalon has become my favorite.
This wok is the equal to my el-cheapo carbon steel that cost a fraction of the price of the Calphalon. So why favor the Calphalon? Because unlike carbon steel or cast iron, the Calphalon will never have to be seasoned nor will rust ever be a concern. It should also be noted that aluminum is a better conductor of heat than the other metals mentioned. It will heat up VERY quickly. High heat is what you need to sear the ingredients and seal in those tasty juices.
Cleaning is a snap. Just let it soak and wash with a bit of dish detergent.
There is no mystery to cooking in a wok:
* Season and Pre heat with a little oil.
* add meats
* add vegi's
* add spices
* de glaze
* serve
From start to finish should take maybe 3-4 minutes.
I was fortunate to be able to get this wok on one of the Calphalon semi-annual sales at Amazon business partner Cooking.com in exchange for a piece of paper with picture of Ulysses S. Grant on it.
(Amazon does't like reviews to mention the cost of an item)
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