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?
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?