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The best "paper" on this topic is arguably J. Kenji López-Alt’s definitive guide, "How to Buy, Season, and Care for a Wok" , which treats wok selection with near-scientific rigor. 🏗️ Core Recommendations Carbon steel is the gold standard. Avoid nonstick (it can't handle high heat). Avoid stainless steel (it's heavy and food sticks).
Flat-bottomed is best for modern electric or gas ranges. Thickness: Look for 14 to 16 gauge (roughly 1.5 to 2mm). where to buy a wok
A long wooden handle stays cool and offers better leverage. 🛒 Where to Buy The best "paper" on this topic is arguably J