ojisan

https://www.bamix.com/en/home.html

I use Tamaki Gold for sushi, and also for risotto (which I cook in a stovetop pressure cooker.)

As I recall, the new edition was not changed from the original - the new preface says the original text is still valid and didn't need updating.

Personally, I don't toss the food by yanking the wok backwards - instead I use the spatula and ladle. But what do I know - I'm just an amateur.

Could you please share the reason(s) why this is so?

And here is the page for the flat bottom version, with the same description and picture as the round bottom wok. Note that when you select a wok size it will tell you how much it weighs.

Wokshop's website uses the same description for both the round and flat bottom versions - there is a separate page to order the flat bottom version. The link I gave goes to the page that clearly says "round bottom". There is also a separate "commercial" page for 18" and larger size versions of the same wok.

The link should go here: https://wokshop.com/store/detail.php?show=37

@jemartin - You might want to consider a 16" - 18" carbon steel wok such as this one. I have an Eastman Big Kahuna burner and a 16" spun steel wok (I think made by Atlas Metal Spinning) that has two welded-on steel handles, and pairs well w/ the Big Kahuna. [Trivia: PF Chang was started by Philip Chang, son of Cecilia Chang (of The Mandarin fame).]

I've stopped buying Costco steaks for this reason. I'm not going to cook a prime ribeye or top loin at 160º.

I've bought most of my knives from Japanese Chefs Knife. Flat $7 shipping and your knife arrives in about 4 business days. Pay w/ credit card. https://japanesechefsknife.com If for some reason you have to return your knife, there is a Seattle address. I've had zero problems buying from them (him, actually - his name is Koki.)

I have the original Anova (Anova One) and the bluetooth Anova Precision. Advantages of the One is being able to set the temp to 1/10 º vs. 1/2 º for the Precision. Also, I have no use for bluetooth. Setting the timer on the One is easy, but is so convoluted on the Precision that I use a separate timer.

http://www.chefknivestogo.com/shglstforedp.html

A hammer works for me.

Williams Sonoma is closing out the Classic for $56 ($80 - 30%). I got it 2 months ago when it was $60 https://www.williams-sonoma.com/products/bamix-classic-immersion-blender/?pkey=e|bamix|8|best|0|1|24||1&cm_src=PRODUCTSEARCH