What kind of wok skillet easier easiest to clean

Hi!

Ok, first I admit, I am a bit lazy to clean kitchen stuff, I like to cook, but try to minimize the consequences (cleaning).

Tool that I use most - and need most cleaning - is wok skillet. So I try to find wok skillet that need the least effort to clean.

First and most often I used is carbon steel wok. But although I always use oil, even do deep frying, always something stick to it, which is hard to clean. I often ends up with hard scrubber and a lot of elbow grease.

I tried non-stick, although I don't need much of the non-stick feature in cooking, but yes it wonderful in cleaning - for a while. Even if I always clean it, eventually the oil residue (polimerized vegetable oil) will collected on its surface and reduce its non-stick characteristic. I tried to clean the residue but eventually there always some left.

I also think about cast iron, but other than not easy to find cast iron wok around here (Champaign, IL), I heard that from time to time one need take time to re-season the cookware, especially when some food actually ends up stick to it and have to be scrubbed out. I also heard that some kind of food (acidic?), if cooked in cast iron cookware, will 'weaken' the seasoning, and so will cause the need of re-seasoning also.

Any other ideas?

Thank you!

-- (Stephan Paul) Arif Sahari Wibowo --