New carbon steel woks must be "burnt" and oiled before the first use.
The traditional choice. Only buy this if you have a gas range and a wok ring (to hold it steady). 2. The Handle
It develops a "patina" (seasoning) over time. Durability: It can last a lifetime with proper care.
Features one long handle (wood or metal). Great for tossing and flipping.
Features two small "ear" handles. Better for steaming or large batches that are too heavy to lift. 3. Thickness