Round Bottom or Flat Bottom Wok?
I am considering buying a hand hammered wok from http://e-woks.com/
I have heard around 14" is good, i will only be cooking for 1 or 2 people, maybe rarely 4 people.
What are the advantages and disadvantages of Flat Bottom vs. Round Bottom woks?
To me, the question of round or flat is answered by what kind of cooktop you have. If you've got gas, go with round. Electric (including and especially induction), flat. 14" is a good all-purpose size for home use.
Since you have both round and flat, would you please explain something?
When I wok (in my round one), the pool of oil is quite small, but it has some depth at the center. I imagine in a flat-bottomed one, the same volume of oil pools wider, shallower and to a uniform depth. I'm not saying one is better than the other, but don't they cook and drain differently?