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14" Japanese Style Steel Wok-Commercial Used Only?
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Amen! If you are using a wok to chow (stir fry), you will get the wok hot enough to degrade any non-stick coating on every use.
This is the wok I have had for the last 2-3 years and replaced the two handled wok I have had since the 80's (it had a straight wooden handle and a steel loop handle, both of which were less than ideal - the wooden handle had to be removed or protected to recure in an oven and the loop handle did nothing but get in the way). I also no longer use a chan (the curved tip spatula), preferring to use the ladle only after using both. I don't like the flat bottomed wok as the transition between round and flat gets in the way of smooth tossing of the food while chowing, so I use a 15,000 BTU portable gas burner with a cast iron wok ring or a charcoal lighting chimney (when outside). Smaller burners are less expensive, however this burner is hot enough to prevent the stir frying process from turning into a stewing process, a common mistake with wok cooking (the restaurants use burners from 40,000 to 150,000 BTUs, but there is no room for error at those heat levels and they are expensive to install and operate).
Wok https://www.amazon.com/dp/B008OJK1ZS/ref=cm_sw_r_cp_apa_fabc_vnn8FbJQZB38N?_encoding=UTF8&psc=1
Burner https://www.amazon.com/dp/B01N1RO9WG/ref=cm_sw_r_cp_apa_fabc_DFn8FbTTVNHWX
Wok Ring https://www.amazon.com/dp/B07C21HWMM/ref=cm_sw_r_cp_apa_fabc_3Bn8Fb0DH5SCG
Since moving, I have found the same wok that I have for $20-25 USD at the local Asian groceries.
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