Wife was on a 1.6 mile rough water ocean race, so I cooked for the monkeys. Wok bacon is only topped by campfire bacon, IMHO. My trick is when the bacon fat is boiling and the bacon starts to brown, I watch out for when the fat starts frothing. If you take the bacon out at that point, it will be tasty and crunchy when it cools. So breakfast was cheese omelette topped with crunchy fried cheese plus bacon. The bacon was slightly burned as I attended to the eggs. But monkeys love very crunchy bacon, so all is well. I was so full even though I didn't make a starch. But we are going to a friend's kid's birthday party, so I am not worried about more food.
I think I need a wok. The trouble is, my stove is electric, and I'm not so sure it'll get hot enough for proper stir frying. Have often wished for gas, but 'tain't here.
Oh yeah, a Calphalon wok is by far one of the best pieces of cookery I own. Even on an electric stove it works fine, just takes a bit longer to heat up than with propane.
Chinese standard is steel. @Hanzo, what material is yours? I'll look up caliphon in a minute or three.
Mine is like this: Calphalon Commercial Hard-Anodized 12-in Stir Fry Pan at Calphalon Store But 15-20 years old, so I am not sure what the material is any more. It's been a while. But it is fairly heavy and robust. I've used the heck out of it and it is still going strong. Stir fry, fry, steam, whatever... It hasn't let me down and has a lifetime warranty.
Mine is probably larger than 12", but it looks like the one in my picture. Talking about the wok... too. Mine didn't have a cover. I don't think they had covers back then.
I have this one: Amazon.com: Calphalon One Infused-Anodized 10-Inch Stir Fry Pan: Calphalon One Non Stick: Kitchen & Dining Made in Toledo, Ohio. I dunno if they still make them. Very rugged, amazing stir fry pan.