In the sizzling world of stir-fries, fried rice, and wok hei (the breath of the wok) magic, the type of wok you use can be a game-changer. This showdown is the battle of the two types of woks ...

She has published three award-winning cookbooks focused on Chinese-American cuisine: The Wisdom of the Chinese Kitchen (1999), The Breath of a Wok (2004), and Stir-Frying to the Sky’s Edge (2010).