While I'm not asking for specific brand names, (too region specific) I'm more interested in what to look for. Mainly we would be using it for stir-frys, but also for making Japanese tempura which involves deep-frying in hot oil. Locally, we have a few different stores that carry a variety of "models." Some are stainless steel with flat bottoms, most are the non-stick coated varieties, while some of the asian markets have more of the traditional style of either iron or aluminum that requires "seasoning" - a process that I've read about but never tried. Do any of these match what I want to do? Can non-stick woks be used at high temp for deep-frying?