[Zeke]

What's the best? For starters I know I want round bottom. I'll get a gas stove stand. So no comments. please.

Secondly I know some cast iron can be slow to react to sudden temp changes typically used in wok cooking. Plain steel or?

Third, IDK if a lid is necessary or even a useable accessory. I have plenty of lids that would fit down in it for steaming. I have large pots with baskets if I want to strictly steam.

4th, I have a budget. If I really got into this I might be willing to go all in, but it seems to me that commercial kitchens are more interested in size and not quality. So $100 is too much, IDC if Martha Stewart likes it.

So that's the last point of interest, size. I think, if nothing else, bigger is cleaner AFA the stove itself is concerned. I use a commercial Wolf range and it is not peachy keen to clean. What I see retail tops out at 13". Really? I was thinking 18. I only see those at kitchen supply and the prices are in line.