Hi Kenji!

Your pan pizza and prime rib recipes have been consistently excellent, so thanks for that!

So, question is, I bought a wok at a restaurant supply store that had a round bottom, was cheap (like less than $20 or so?), and was labeled as a Thai Wok. It had 8-10 inch metal handle. Like one of these but 14 inches.

Did I get the wrong kind of wok for basic stir fries or will this one do the trick?

Also, how long do I have to cook on the wok on a grill like you recommend? If I'm cooking for a largish group, how much stuff should I have in the wok at any one time so I don't overcrowd it?