After combing through the threads, I purchased and seasoned a hand-hammered iron wok from http://www.e-woks.com. I love it! You all are so helpful! I've got a good start on my patina and I've made fried rice and pad Thai so far. I'd like to learn more about wok cooking. If you had to choose between "Breath of a Wok"'or "stir-frying to sky's edge" which would you choose? Or is it good to have both? Any other recommendations, like Fuschia Dunlop?