Only reason I have one of those regular, cheaper woks is to reheat leftovers. My cast iron pan is about 12" wide and 2" deep, makes a lot of food and I have a lid, it's big enough for just about everything I do, so I don't need a wok, I just want one. But I like doing maybe 90% of my cooking with 1 pan. My other cast iron pan is a small one for a single egg. An impulse buy.