I think the best wok for home use is a 14", round bottom, cast iron wok. I pre-season these for my students because most people will not want to do the seasoning when they know what's required. (But if you DO want instructions, go to my website- eleanorhoh.com). Here's a short video from my DVD, "Easy Style Cooking With an Asian Flair", which shows you how to care for your wok so that it will last a lifetime. (courtesy of my husband... VP of R&D and chief taster).
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