All of these characteristics work together to make cooking easier because they allow you to work at higher temperatures, as well as flip the food more easily (via Serious Eats). The shapes on the walls of a wok will help food that doesn’t need to be cooked as long, cling to the sides. In the meantime, food that does need to cook longer can easily cook on the wider, flat bottom of the wok. If you buy a stainless steel wok or one with a non-stick coating, you won’t be able to cook as quickly or at as high of temperatures. Having shorter handles on both sides of the wok is another poor choice because it makes it harder to flip the food inside.
According to Spruce Eats, it’s also a mistake to buy a wok without a lid because you won’t be able to simmer or steam food as needed. However, the worst choice you can really make when buying a wok is to get one that is made by being punched out of a single piece of metal by a machine. Stamped woks are cheaply made with metal that doesn’t hold up. Plus, the sides of the wok don’t have any kind of indentations, which means food will stay on the bottom of the wok and won’t heat evenly. So, look for these key elements when picking a wok and you can’t go wrong with your next stir fry.