True that, on the lids. They're different, too. One's more domed, with a few concentric rings of ridges on the underside. The other is flatter and has a checkerboard pattern of 'spikes' on the underside. Neither of them is the true, coals-on-the-top version...dammit... but they work well for everything else.
Oooohhhh, real pizza! (I'm near Chicago. We're pizza snobs. Lol!) It's hard to beat the taste the pizza crust picks up from the cast iron.
Am envious of the wok. Have only seen pics, but would imagine they're perfect for either wood or gas.
Yes, the wok is great on a campfire. I place 3 rocks in a circle and put the wok in the middle. I have an aluminum wok lid that I use to direct heat over just about everything on the grill, so it's more than a single use item. Made some great stir-fries out in the boonies.
I'll have to keep a eye open for one, because that sounds like the ultimate set up.