Just a quick note to add. My boss, and one of my coworkers, both purchased a Lodge wok. I got to see them when they were delivered to the store, and they were beautiful. I have to admit, my committment to not spending was called into question. With that being said, I don't think I could justify the expenditure on yet another piece of iron, so I will wait. For how long... we shall see. The wok is truly a beautiful piece of cookware, and useful in the kitchen in so many ways. I look forward to hearing the stories of culinary adventure from the two proud owners. Maybe I can borrow one an try it out for myself. I had someone ask me about using an iron skillet on their ceramic cooktop. I mentioned that I had used my 12" skillet a few times on the stovetop with no ill effect to the cooking surface. I just made a point of not moving it around once I found the right spot. I must reiterate the reminder at this point of keeping the heat to a medium level to avoind scorching the pan, facilitating the need to reseason.
Love and iron,