dellydel,

definitely give the ali pan a try and let us know how u get on.

it'll be an interesting comparison as i've tried using my wok (11") but feel i get much better result from a pan (albeit cast steel not ali). i feel it's something to do with it having a flat bottom and sides that are efficiently scraped with a chef spoon.

i now only use the wok for CTM type dishes where the spice frying and evap/simmer is not as critical as say for a madras.

My log burner has just packed up - so I've bought myself a Kadai http://www.kadai.co.uk.

Son in law uses one for bbqing - then yard fire to sit round.