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Buying a wok: should I get a long-handled or short-handled version? And flat-bottomed versus round on a gas stove?
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I've been getting by with a non-stick wok for years, but would like to get a proper high carbon steel version. My initial impulse was to buy one with two small loop handles, but they mostly seem to come with a single long handle. Does it make a difference? Are you shaking or flipping the food enough for it to matter?
And is it worth the trouble to get a ring / stand to use a round-bottomed wok on a gas stovetop burner?
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