Looking for suggestions/experiences for cooking Woks. Been looking to get one as a gift for the wife as she's been wanting one for some time and her birthday is coming up soon. Currently considering a flat bottom pre-seasoned carbon steel (so I can avoid buying the round stovetop ring accessory). So far leaning towards the Yosukata ones. Looking to get a nice one but not break the bank (aka sub $100 for the wok) that is 13-14" diameter sized.