I have been researching the type of wok to use, especially the material, such as cast iron, stainless and others. My understanding is that cast iron reacts to food and rusting could be a problem. What is your recommendations?
Cast iron is probably the best however is pretty heavy. Steel wok is lighter and can still transfer heat pretty well. These two you will need to maintain well by applying oil after washing. Stainless does not need much care however heat trasfer efficiency is not as good. Cooking with iron wok is not a problem since human body needs iron also. It is the extra maintenance step that might deter people to own one. With an EasyFlamer stove, either stainless or iron wok will work.