You should pay $20 to $30 at the most for this wok, and it will last a lifetime. If you use stainless steel, nonstick or anodized aluminum woks, you can't get it hot enough. And you will need more oil to keep the food from sticking.
Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.