Emeril brand skillet. Dam thing is heavy. Has a three rivet handle and a secondary handle for lifting on the other side from the handle.

It is wonderful to make any "Wok" style stuff in. It heats really well. Keeps the keep well, is non-stick, in that the finish is designed to be non-stick as long as you take care of it and use wooden or brass utensils. I am not sure what kind of coating it is, except it takes extremely high heat very well. The skillet can be baked or broiled (800F broiling so far) just fine. It takes the just the least amount of care to clean it, as long as you do it right away after cooking, I use a plastic wool (styled afer steel wool) scrubber and soap-n-water

I also have a Calaphon flat bottom wok like you, except mine measures a good 14", maybe larger at the rim.

BTW, these pans are not cheap... meaning not under $100US.

I also must note, I threw out (gave away) all 6 of my "Authentic" carbon steel woks, without a tear or second thought, all tempered and well taken care of.