In the SAVEUR kitchen, we've tried all sorts of woks, but have found that the classic carbon-steel kind works best, preferably with wooden handles (for obvious reasons). With proper care, a steel wok will build up a great black-brown patina that keeps it from rusting and makes stir-fries fairly leap about without sticking. The first and last time your new wok should see soap is when you bring it home. Then, after every use, "scrub" it with coarse salt and hot water, and place it on a hot burner for a minute to dry. That way, your seasoned wok will carry the memory of every meal you cook.