Go to the Article: The Science of Wok Hei
Have you tested the catalytic effect of iron on wok hei? Iron and steel have no odor, but when skin oil (squalenes, etc) come in contact with iron, they catalytically break down into aromatic compounds. This is what you smell when you sniff a metal cup or spoon. In my own wok hei tests, iron pots create a stronger and richer aroma. Test with a pyrex pan and see.
