For the last thousand years, a plain carbon-steel, sheet iron wok has been the pan of choice for millions of people.
Over an open fire, the central hot spot is surrounded by rings of different heats to cook and hold different foods.
My three perform better than Teflon. Two could have simple branch handles added into the sockets.
Accessories you might want are:
a) gas ring for a kitchen stove top burner
b) solid lid to hold in steam for faster veg cooking
c) ladle for washing foods with broth or hot oils, making spun apple, etc
d) spider for fishing stuff out of broth or hot oil
e) long handle spoon (get fussy. You might want to have several.)
f) several branches of different lengths as handles.
g) I've found a source of little 6" veg/meat cleavers.
They need bevel work. Very, very convenient.
h) useful in many ways, a tempura rack which hangs on the edge of a wok
I would never think of buying any of this stuff in a big store.
Find the family "Mom & Pop" Asian grocery store.
China towns in Vancouver, BC and Melbourne, Vic. Grant St. in San Francisco.
Places like those.