Won't you be using peanut or soybean oil for a wok? And "wok hei" relies on explicitly igniting the oil to burn it, which renders the whole discussion moot. I

Won't you be using peanut or soybean oil for a wok? And "wok hei" relies on explicitly igniting the oil to burn it, which renders the whole discussion moot. If I'm trying to keep a pan hot in the face of 2 pounds of cold, watery protein, I either need something like a mass of cast iron, an induction system or a gallon of oil.