There are many fancy woks out there, non-stick, cast iron, diamond, ceramic, impregnated and anodized but still nobody has found one that does the job as well as the traditional Chinese wok. Made from carbonized, non stainless steel, they are still the only woks that are capable of getting the right "wok breath" to allow your food to stir fry properly. This woks need seasoning with oil to begin with, but the beauty of them is that they improve as they get older, getting more non-stick and performing better the older they get. You can heat them up scorching hot without fear of breaking down the surface and you will wonder how you ever managed without one.