I was in my kitchen, cleaning, and scrubbing my poor electric wok that had been soaking overnight. I have determined that it is a goner. The coating is coming off, and EVERYTHING sticks to it. It's seen plenty of good use, but it's time to put it out to pasture and get a decent wok. This was actually a difficult decision for me, as I don't have a gas stove anymore (and I'm not likely to get one in the future) so a standard wok with the curved bottom is out. I poked around on the internet for a while, and finally came up with the Joyce Chen 14-inch flat bottom wok. This one's actually been in my wish list for about six months now. I've read really good reviews on it, too. It's carbon steel, not non-stick, so once I get it seasoned it should last forever.  I guess it's a bit of a bear to remove the factory coating and get the initial seasoning on it, but once that's accomplished it's supposed to be a good solid wok. Plus, it's currently on sale at Amazon for $29.    Now I'm just going to have promise to cook stir-fry every night for the next month, or I'm definitely going to hear about it. I guess I'd better get some more rice.