Decided I'm ready for the real thing, read Grace Young's "The Breath of a Wok" for background, set out for Ming's. Found unseasoned carbon steel round bottom with two ear handles, maybe for restaurant use, and "Myland" brand flat bottom woks with long handle and short helper handle but non-stick. Walked over to C-Mart, same story--lots of Myland non-stick woks. Drove to Super 88/Hong Kong, same story. Drove to Reliable, ditto. H-Mart, ditto.
Do Asian home cooks no longer use traditional woks, so versatile and sturdy? am I hopelessly romantic to want the real thing? do you know where I will find a 12" or 14" unseasoned carbon steel flat bottom wok with westernized handles that I can season with pork fat and Chinese chives and set off the smoke alarm?