I have a 6.5" that I got for those skillet cookies you see at restaurants and while I don't use it much for that, I use it all the time to make a single egg for a breakfast sandwich. My wife uses that one a lot in the summer for campfire snacks. She makes a bree and tomato dip with a balsamic glaze that is worth keeping the pan for that alone.
I don't have a black iron fryer but I do have an enameled one that I absolutely love for sauces or a big batch of sausage gravy. The tall sides make it a lot easier to cook a big batch without splattering sauce all over the stove. I've actually never used that one for its intended purpose but if I lost all my pans and had to start over, I think I'd get the fryer before I bought the standard pan in that size.
I probably wouldn't buy the wok again though. I think it's fun but honestly, it's probably not nearly as practical as a carbon steel one would be.
Yeah, I had a Teflon wok for a while. Those are not great.