A wok is a versatile kitchen tool that can be used for stir-frying, steaming,
	braising, stewing and even deep frying. Choosing the right type of wok would
	require you to be familiar with the different stove types, materials, shapes
	and sizes of woks.
	
	wok are bowl-shaped utensils that evenly spread heat. It only makes use of
	less oil. It ensures that the food is tossed back inside the pan and not on
	the stove during stir-frying.

	Most wok have a diameter range of 30 cm to 2 meters or more. The shape of
	wok depends on the type of stove or burner being used. You can measure the
	size and even the depth in diameter.

	Here are the two defining wok types that must be considered in order to get
	the right wok suitable for you:
	
	Traditional Round Bottom wok
		Round bottom wok are designed for "over the fire pit" type of cooking
		as well as on top of a gas stove. It makes food easier to toss, preventing
		grease fire by minimizing the splatters. On the other hand, round bottom
		wok can damage the heating elements when heat is reflected back
		When cleaning wok, the round bottom types should not be cleaned after
		each use. The continuous shape enables the scraping out of food.

	Flat Bottom wok
		A flat bottom wok works best with an electric stove. It is designed to
		balance well with modern stoves, providing high heat for quick stir
		-frying. Most flat bottom wok have long wooden handles, making it
		easier to move and tilt it.

	In contrast, a flat bottom wok can produce uneven heat, making food get
	burned easily. It is difficult to toss food and it can scratch wok surfaces.
	Aside from this, it must be quickly cleaned after each usage so as to avoid
	foods getting stuck on some parts of the wok.
	
	The best wok shape is a medium concave wok rather than the shallow and
	deep concave wok. The heat from the wok would mostly concentrate at the
	bottom part, if you will be using a deep one. If it is too shallow,
	only the center of the wok would become heated.
	
	Moreover, the material used when choosing a wok is very important. Stainless
	steel, carbon steel and iron are material choices that are gaining popularity
	over the years. Below are the features that can help you compare each:
	
	Stainless Steel
		Stainless Steel wok are great for steaming and boiling purposes.
		It does not need to be seasoned, posing no risk of accumulating rust.
		
		Stainless steel is the right material when it comes to appearance.
		It can be scoured with steel wool in order to restore the newness
		after each use. On the down side, it poorly conducts heat and tends
		to reflect the heat back to the stove.
	It is best if you choose a stainless wok with a slightly flat bottom.
	This is since it can provide a greater contact with the heating element
	of an electric stove. Stainless steel is recommended for camping and for
	outdoor usage because of its lightweight feature.
	
	Cast Iron
		An iron wok has a natural non-stick surface once it is seasoned.
		Cast iron is also good for tossing and stirring. You can use warm
		or hot water in washing the wok so as to avoid the risk of ruining
		the seasoning of the wok. Thus, the iron wok can become damaged
		when it drops on the floor.
		
	Carbon Steel
		Carbon steel wok are better conductors of heat. However, the
		food may stick on the sides as compared to the others.
		Most Asian cooks still prefer the carbon steel type because it
		is inexpensive. It can last a lifetime with proper care and
		maintenance.
		
	Most cooking wok types are used for deep frying, roasting and
	even boiling. There are Chinese wok, electric wok and non
	stick type of wok you can choose from.
	
	Chinese wok are traditional wok used by most Chinese chefs.
	This is while electric wok are a proven great partner for
	electric stoves. Non-stick wok can provide easier clean-ups
	but this requires less oil.
	
	Due to the different varieties of cooking wok in the market today,
	it is best to become familiar with each type to know what can best
	fit your kitchen and cooking style.