Finally I can use my round bottom wok to keep it from wobbling on my stovetop. I usually use a flat-bottomed carbon steel wok (an invention for modern stovetops), but I've had trouble getting it hot enough. I also have a classic thin cast iron wok with a round bottom. This one gets hotter in the middle, but it never sat well on my stovetop and always rocked unsteadily when I stirred or moved food. My stove grates are thinner than the ones pictured, which is what this unit is for. Thus there is a slight horizontal play, but nothing serious. The assembly of the "Wokring" is of high quality. Hard cast iron, seasoned. It must last for several lifetimes. (Just don't put it in the dishwasher and keep it dry.)
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