Sadly I am trapped for now with an electric stove in my kitchen, thus making flat bottom woks the most useful (and hard to find) configuration for wok cooking.
I have previously purchased hand hammered woks from e-woks.com in China, but they no longer make the flat bottom woks. I like the "pow wok" or Peking pan configuration with the hollow metal handle.
As I was looking over the Wok Shop's web site, I see that they have added a US made pow wok with metal handle and flat bottom here:
This just might be the ticket for me for a flat bottomed pan. My current wok is fine, I just want to augment my collection with a 10 inch and a 16 inch for those little and big projects.
Has anyone purchased one of these woks? Are they thick/beefy enough to retain some heat like my very beloved e-woks? I want a sturdy wok that will take a beating much as the other chinese woks in my collection. I dont want one of those fou-fou All-Clad woks, or something so thin it wobbles when you give it a good shake. In other words...is this US made wok a good wok? It is hard to tell from the photograph on the website.
Any thoughts and discussion is welcomed. Thank you all in advance for your insights and opinions.