My genetic predisposition to cooking with a wok has yet to kick in. The stainless steel one left me is about as wieldy as a pioneer’s cast iron skillet, though admittedly much easier to clean. The superior heat conduction of the wok just means bits of food I chase up the sides are also scorching to the pan at the same time stuff at the bottom is deep frying. My dishes are regrettably uninfused with wok hei.
I See Your Wok Kung Fu is Weak3 12 2006