This wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Hollow metal handle stays cool. Must be seasoned.The 12″ wok is made in Japan and the 14″ and 16″ woks are made in China.You might need wok ring ($2.95) to stabilize your round bottom wok on the stove?Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven.Reference: Black Rust and Cast Iron Seasoning
