This is the nearest thing you can buy to the traditional round-bottomed, lightweight 100% iron wok used by millions of people every day all over East Asia. It's very cheap because it's very simple, and provided you season it properly and take care of it in the traditional way, you can't go wrong.
Another reviewer here (Queequeg) has described a multi-stage process for seasoning a new iron wok like this, recommending grapeseed oil due to its high Omega3 & 6 content. I can't fault his thoroughness, but will just say that the use of grapeseed oil is rare in Asia and nut oils and sunflower oils can be just as effective. Otherwise, thanks Queequeg for such a detailed instruction manual: you have left nothing out.
The big advantages of this wok are:
* Great value
* Light weight, so easy for anyone to use even if you're slight of frame
* It's virtually unbreakable
* You can use it in the oven because it's 100% metal - even the handles
The only real drawbacks are:
* The round bottom is designed for a traditional Asian wood-burning stove with round holes for woks cut in the iron top. On a gas hob, without using a wok ring the sides of the wok will heat up before the bowl and this won't produce the best results, but the wok ring will solve this issue; with an electric hob, a flat-bottomed wok is usually a better choice as it will have more direct contact with the hotplate and will be stable
* You'll need an oven glove when using it, as even on the hob the iron handles get hot
You can buy these lightweight iron woks from any Chinese food wholesaler (most cities in the UK have one or more such outlets) or online, as here. Once you have seasoned it and put it into use, you'll never use anything else: forget expensive Teflon-coated cookware, and you don't need the heavier iron woks sold at 10x the price either, as they offer only extra weight with few benefits when cooking Asian food.