Okey Dokey, I have an enameled cast iron dutch oven, so I can give you a little help. It will hold A TON OF HEAT for a very long time. Let the wok heat for about 5-7 minutes over a lower temperature than you would normally want, then test it with a piece of vegetable. If it doesn't start to sizzle within a couple seconds, crank the heat up another notch, wait 2 minutes. Try again. DO NOT USE METAL UTENSILS. They will scratch the shit out of the bottom. As for what to cook in it, Cast Iron is great for retaining heat. I would vote for braised lamb shanks or beef short ribs if you have 3-4 hours. Beef stew is amazing to try. I've done Pork Carnitas in my dutch oven several times and the results are amazing, but again, 5-6 hours on that recipe. Stir fry is a great option too, but don't get freaked out by discoloration. Enamel over time tends to pick up a light brown "patina" that doesn't come off. I find this gets "worse" the more you cook over really high heat, but it doesn't affect the flavor. Good luck! More on reddit.com

Capacity: 6 qt. Weight: 15 lbs. ... We love how this versatile wok handles everything from stovetop sautéing, browning and deep frying to oven braising, roasting and slow cooking. A wide, angled profile makes it easy to stir and toss ingredients without spilling, and loop handles on each side ... More on surlatable.com

Do you cook much? Have you stir fried before? This wok is going to be great, and I think you'll love it. I'm not familiar with this particular wok but I have used cast iron woks in the past. They are much better suited to an electric range because they hold heat so well. Does it have a flat or round bottom? If it is round, you'll need a ring to hold it on the burner. Just slice everything thin, and stir fry in batches. You don't want to overload the wok, because the temp will drop down and it will be hard to bring it back up on an electric burner. Especially with meat: if you add too much at once instead of searing the juices can be pulled out of the meat and boil. That's not what you're looking for. My advice for a first timer is to keep things simple. My favorite week night stir fry is sliced pork loin with whatever vegetables I've got in the fridge. Just about anything is good, just try to keep in mind that you want it to cook at the same rate so size your slices appropriately. Carrot takes a bit longer than zucchini of the same size, for example. I like to do the meat last, and throw in lots of pressed garlic and chopped ginger with the meat at the last minute. It's okay to start with a bottled sauce, and work your way up into making your own as you get comfortable. I still use a bottled teriyaki if I'm in a hurry. I like a brand called Soy Vey. It has a blue and white lable with lots of sesame seeds floating at the top. I think it's pretty delicious. Once you are making your own sauces, don't overdo it with the cornstarch. I hate gloppy sauces. Use an oil with a high smoke point like peanut. I like to put some in a squeeze bottle, and drizzle a ring around the top edge of the wok. It will run down the sides and pool at the bottom, coating it nicely. I like to marinate my meat in soy sauce or a splash of whatever sauce i'm using. Make sure to pour off the marinade before stir frying. You don't want it wet. Do whatever you can to keep from boiling your meat. I have an outdoor propane burner for my wok (I use a high carbon hammered steel wok) that gets much hotter than an indoor stove. It works great. I like it because it has a flame like an afterburner and I don't get aerosolized oil all over my kitchen. Have a plan for a fire. It's not likely, but shit happens when you party naked, know what I mean? In a flare up, don't panic. Fixing it may be as simple as dropping a lid on the wok and shutting off the heat. I like to keep a box of baking soda handy. Dumping that on a grease fire will probably smother it. Salt works too, but don't use flour. That shit is flammable. DO NOT THROW WATER ON A GREASE FIRE, as I'm sure you know. Fire extinguishers are a pretty great idea, but use it as a last resort because those things leave a MESS, but of course it beats not using it if you need it. I got pretty addicted to stir frying since it's cheap, healthy, delicious, and quick. I even got a sweet japanese rice cooker that plays me a little song when my rice is done. But cheap ones do a good job too, as does a pot on your stove. Have fun! More on reddit.com

I think it’s too heavy and too heat-sensitive to be ideal as a wok, but it’s certainly beautiful. I prefer carbon steel for stir frying and searing. Have you looked at their almost 4 qt glass top “everything” braiser? It’s similar in capacity and over $100 less. More on reddit.com