If price were not a factor, which is the best wok? I'm thinking of the LeCruset.?!
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If you want a wok to "look good" (for a little while!) go with the LeCrueset.....if you is aiming to do some cookin' in it?.....don't waste your money!......go to your local "oriental grocery store", there's sure to be one not TOO far from you, run by a wizened old lady from the Philippines or Hokkaido or Taipei, and she'll sell you an ACTUAL steel wok for $15-$30...season it properly and it will work (and make better-tasting food) than any 'designer-label' wok.....in fact unless you know what you are doing with a wok already, you'd be better off buying a "balti" (from the same old lady), a thicker-walled version of the same cooking vessel...
http://www.google.com/products?q=balti&a…
Unsure what LeCruset is but you really can't go wrong with an UNcoated carbon steel wok. Pain in the butt to prepare and season for the first time, but once that's done it's a breeze as you never have to wash it.
Probably the Cusinart kind
