Until now I've been using a normal non stick wok and the coating has started to come off. Its not been great as my stir fries would release water (wok not retaining enough heat?), that pretty much all I'd cook in that. I now want to buy carbon steel wok (creating restaurant quality at home), and experiment with oriental asian cooking.
Now the dilemma is not knowing which to buy, flat base or round base. I have normal 4 gas hobs (similar to photo attached), one slightly bigger. Would make sense to get the flat base BUT I've read online round base retains heat better and soaring. For this I'd need a wok ring which I've heard can me hit n miss.
Can anyone share their experience of using carbon steel wok?
Thanks!