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