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There is an abundance of options on the market: different shapes, sizes, and materials such as carbon steel, cast iron, or non-stick surfaces. Eric recommends for most home cooks opting for heavier carbon steel or cast iron woks due to their excellent heat retention and durability, though they can be a bit unwieldy for prolonged use.
For those who prefer simplicity and easy maintenance, non-stick woks are a practical choice. They are forgiving, easy to clean, and suitable for everyday home cooking, especially for beginners or those who prefer convenience without compromising on flavor.