[trepanne]

We have that Lodge cast iron wok too, but don't use it for stir-frying... very clumsy. Instead we use it for deep frying - a task for which it's better suited than any-other our other vessels.

We do our stir-frying on a regular 14 in carbon steel wok, nothing fancy. It does take a bit more oomph than most American gas stoves provide, but we've had good results by ponying up for a Bluestar range [0] which outputs 25K BTU/h ... well short of what you see in Chinese restaurants, but on par with Western commercial stoves.

Actual Asian households don't generally cook on fancy restaurant stoves, and yet somehow manage to stir-fry satisfactorily. The trick is they use propane, which has about twice the energy density of natural gas. So it's a lot more effective (and cost-effective) to use a turkey fryer/crab boil burner to do your stir-frying, if you can swing it.

[0] https://www.bluestarcooking.com/cooking/rangetops/36-platinu...