I just bought an artisan hammered wok from Williams-Sonoma after reading here that its made by Cen Lian Gen (the "wok man" in Grace Young's books) and it came with a wok ring. I placed it on my stove without the ring and its very stable and doesn't wobble. Should I still use the ring? Some believe it acts as a heat trap and concentrates the heat to the bottom of the pan but I feel that it would do the opposite and elevate the pan too high off of the heat source. Your thoughts?
And just one little question about seasoning the wok. Grace Young mentions scouring off the seasoning on the outside of the wok but never mentions reapplying oil to the outside when you season it yourself. Do I need to season the outside? Or is this avoided due to the flames?