The earliest woks weren't woks at all, but cast-iron pans with sloping sides great for tossing and stirring a lot of food easily. Developed as a result of the frugal use of fuel, historians also think that there's a connection between the helmuts and shields of the invading Mongols and woks.
Modern woks are very versatile.
I've made hamburgers and pancakes in them, as well as soups and desserts. A wide variety of different materials, sizes and shapes are available nowadays. When selecting a wok, you must consider the type of stove you have. If you have an electric range, the flat-bottomed style is the best choice, because it sits directly on the element. By selecting your wok appropriately, you will eliminate the need of a ring stand.