The only difference between the red-hot wok and other non-stick woks is the red dot in the middle, and there is almost no difference between other woks.

Red dots are made of polymer chemical coatings that are very sensitive to temperature. When the heat reaches a certain temperature, the red dot begins to change color. When it turns completely red, it means that the temperature of the pot can start cooking. Therefore, red dots need to be well protected and utilized. Because it is a color-changing chemical, you must be careful if it is damaged. Anyway, I don't believe in non-toxic color-changing chemical coatings.