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“Round-bottom woks are meant for cooking over hearth stoves, where flames engulf the bottom of the wok and make it super hot,” says cookbook author Grace Young. “But Western-style stoves can’t achieve this level of heat, especially if the wok is elevated on a wok ring,” so a flat-bottom wok is better suited for American home kitchens, putting the wok closer to the flame. Young recommends this 14-inch carbon-steel flat-bottom wok. “Carbon steel heats and cools quickly, and it develops a nonstick patina the more you cook in it. The wooden handle stays cool so you don’t need a pot holder to pick it up.”
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