

Id recommend going for carbon steel instead of teflon if all clad or stainless steel is too much work.
For like $40-100, they heat up insanely well, are very light and will last your lifetime. They form an excellent non stick coating after several uses just like cast iron.
If you have a strong burner, the recommended carbon steel wok works great too, even on my electric stove. Im stunned at how fast it heats up and what a good job it does even in my inexperienced hands.
Kenji, a serious eats alumni, has an award winning wok book I picked up at the same time. It’s a beast, covering tons of different cuisine and methods. Really great combo.