Question: Chinese Wok Vs Saute Pan/skillet
By: Tay
Published: April 28, 2010

Do you agree?

What a pan can do, a wok can do; 
but what a wok can do, a pan cannot do.


http://teczcape.blogspot.com/2010/04/csn-stores-60-gift-certificate-giveaway.html

Answers:
Curt

Sure.  But what is your point?
Tay

Am also deciding the kind of wok - is stainless steel better or cast-iron?
Or is there something a pan can do so well that a wok can't?
Thanks :)
Curt

Flip an omelette in a wok.  Make an overeasy fried egg in a wok.  Make pan cakes in a wok.  Wok's are nice but require a great deal of work to keep them seasoned.  They are big...to big for a lot of 'regular' cooking & sauteing.  They don't work all that well on an electric stove either....I've heard.
I've never heard of a cast iron wok.  Boy, would that be heavy.  Hammered steel is what you want.