You want the bare carbon steel not non-stick one or you're going to have a bad time

https://www.amazon.com/Joyce-Chen-21-9978-Classic-14-inch/dp/B002AQSWMU

Do you mean this one? It has as flat bottom and wooden handles, but it's 1.5mm gauge as opposed to the 2.0mm gauge of the one recommended by serious eats

That does help. I have the Joyce Chen 14” Classic carbon steel wok. I have the round bottom version as my range has an integrated wok ring design. I would also get an all metal wok spatula.

The Joyce Chen is fine, nothing spectacular. It is my most used piece of equipment in my kitchen and has been for the past 6 years. It won’t last a lifetime, and I can tell it will be the rivets that secure the handle that will be the fail point. But for $25 I can’t complain at all. The cooking performance is great. I mean, a good wok is a simple sheet of steel stamped or beaten into a bowl shape. It’s not precision engineering. Don’t spend more than $50 on a wok. It is carbon steel, so you need to season it and maintain it appropriately. But it’s not that hard.