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@anzyegg - I'd recommend that you check out either of Grace Young's books for a bunch of recipes. I have Breath of a Wok and I really like it.
@tisoypops - Nothing against Lodge but I'd steer clear of their wok as it is too thick and would likely perform differently than a traditional wok. The cast iron woks from China are thin walled and heat up quickly. My 14" CI wok weighs 2 lbs 10 oz. The info I see online indicates the Lodge is 10 lbs.
Here's some quotes about CI woks from Grace Young's Wok Buying Guide:
"Cast-iron woks are slower to heat than carbon-steel woks, but because cast iron retains heat well, it is excellent for stir-frying, braising, and slow cooking. Unlike carbon-steel pans, cast-iron pans do not respond quickly to heat adjustments. Less experienced stir-fry cooks often find that once the wok is removed from the heat, the food must be immediately transferred to a platter or it will continue to cook in the hot wok."
"Cast-iron woks manufactured in China are preferable to cast-iron woks made in America: they are much thinner and lighter in weight."
I haven't found my cast iron wok to be noticeably slower to heat that my carbon steel woks. If you want a wok that can take some abuse I'd say go with carbon steel over cast iron.
The stones I use and see used by most are 8 1/2" pizza stones by Old Stone Oven: http://www.amazon.com/Old-Stone-Oven-4444-Stones/dp/B0000E1FDC/ref=sr_1_1?ie=UTF8&qid=1419573104&sr=8-1&keywords=old+stone+4444
Congrats on the Mini!