School of Wok 10.5" Wok | Flat Bottom | Carbon Steel | Bamboo Handle with Loop Hook | 10.5in/27cm

This is my first wok, and I spent a lot of time researching different options. Carbon steel is definitely the way to go. You need to get the wok screaming hot (450F+) to get good results, and there is nothing gentle about rapid stir-frying. The non-stick woks just can't handle that kind of heat and abuse (not to mention the health aspects). I feel like the 12" and larger woks are just too big if you're only cooking for 1-2 people, especially if storage is an issue in your kitchen. I feel like this 10.5" size is perfect for 1-2 people, especially if you're cooking on an electric stove, since you kind of have to do things in batches anyway. If I was regularly cooking for more than 2 people, I would want a bigger wok. The handle is sturdy, comfortable, and detachable, with a loop to hang it if you want. The pan is lightweight and easy to manipulate with one hand. The only downside I can give is that I wish I had ordered the pre-seasoned version instead. I have experience seasoning other cast iron and carbon steel pans, so I thought it would be fine to do it myself, but the high sides on the wok just don't heat up evenly all the way using an electric stovetop (infrared thermometer shows ~550F at center bottom, ~267F at bottom of wall, close to 100F near top edge). This doesn't seem to have a functional impact, since the seasoning on the area that I cook is fine, I just think the pre-seasoned one would be more aesthetically pleasing with the black all over evenly, instead of this back-of-house, battered work horse look I've got going on.