Made In Cookware - 12" Blue Carbon Steel Wok - (Like Cast Iron, but Better) - Professional Cookware - Crafted in France - Induction Compatible

I hate using terms like "game changer" but this Made in wok really is. I’ve been using woks on and off for almost 40 years and learned that they’re great for cooking many different things aside from Asian style meals; soups, quick sautés, pasta, and warming food up. I’ve been using Matfer carbon steel pans for years and although this wok doesn’t have that same heavy, quality feel of the Matfer it diffidently does still feel well made and solid.Seasoning was a breeze, I did the suggested Made in oven technique; scrubbed the wok several times until the black protective coating no longer showed up on paper towels, warmed the wok on the stove top, applied a thin coat of ‘Buzzy Wax’ to the warm wok, and then put it in the oven for 2 hours at 450, the directions said 1 but I had time and went with 2. Then I used the technique recommended by other carbon steel brands and cooked 2 slices of bacon, a couple of big slices of ginger, some old green onions, lots of kosher salt and peanut oil. I cooked this on med-high heat until the onions turned brown and when finished washed the wok. The wok worked much better than expected right off to start, no sticking (impressive for the first meal,) and it cooked fast and even. It felt like a whole different wok experience.The things I like so far; one thing I noticed was the bottom of wok that meets the sides is more round or sloped and easier to stir fry, it felt solid on the electric coil, no moving, wobbling or spinning. The bottom is about the same diameter as my 14” wok, 5 3/4”. I don’t mind the handle, it feels like a traditional pan's handle and it's nice that I don't have to remove part of the handle for seasoning in the oven. It is a little heavy but not uncomfortable, my old wok was right at 5 lbs. and the weight and larger size made it feel awkward whereas the weight of this wok makes it feel more stable. According to my kitchen scale it weighs 4.66 lbs. It doesn’t have the helper handle but I use oven pot holders when I need to tip or pour. This wok is more expensive than others but so far it feels like it’s worth the extra money. In a way the Made in wok feels more like a nice cooking pan than a wok. I’m looking forward to years of use out of this wok and would highly recommend it!Update: I’ve been using this wok for several weeks now and actually look for things to cook In it, this morning just plain scrambled eggs and bacon. I LOVE this wok! It has a solid, balanced feel to it, it really is a joy to use. Occasionally I'll cook a single burger or chicken breast (the sides of a wok help prevent grease spatter) and in the old wok it seemed harder to control the temperature, it had a tendency to cook hotter and faster than it should, the Made in cooks like a traditional skillet with no off temperature issues. I’ve used it everyday since receiving it and it still looks brand new aside from a slight patina which makes it look even better and so far no issues with the seasoning which is great for a new carbon steel pan! I suppose it took using regular woks for years to really appreciate this Made in. I really don't get some of the negative comments, it's like they're using a completely different wok. Just Buy It!

Ich finde der Wog ist sehr gut verarbeitet. Der Stihl ist sehr Stabil vernietet und es gibt keine Kanten an denen sich Schmutzstellen bilden können. Sicherlich gibt es günstiger Wogs aber dieser ist auch etwas für Liebhaber und was besonders. Der Wog war dann etwas schwerer als gedacht aber immernoch leichter als einer aus Gusseisen. Sehr wichtig ist bei Kohlenstoffstahl die richtige Pflege.Aber wenn man den Wog richtig einbrennt, ist das Brautergebnis einfach der Wahnsinn!

I love making fried rice in this wok and I love stir-frying fresh veggies. It's very sturdy, and heats evenly. Just rinse/wipe clean. I used a copper scrubber along with hot water to get any stuck-on debris off during the time I was seasoning it. Never use soaps as they can remove the seasoning. I clean with hot water, then oil and heat until the oil's sheen begins to dull slightly. It's so well seasoned now even eggs don't stick. I love this wok! EDIT - DECEMBER 2023: After using this for almost a year now, I have to say this thing only gets better and better! As it gets more seasoned, it's even better to cook in! Please remember to follow the seasoning instructions! It's like cast iron, the better seasoned, the more "non-stick" it becomes. DO NOT put in dishwasher as you'll have to start over. Rinse out thoroughly with hot water and wipe dry to clean. Use a steel mesh scrubber to clean if you burn something to it. I avoid detergents like Dawn that will break down the seasoning and I coat with oil and heat to season after every use. It is more "non-stick" than some of my actual "non-stick" pans with coatings. I love this wok! -- Dee

I like it to stir fry shrimp, meats, chicken, vegetables, etc

If you know how to season and care for a carbon steel/cast iron pan properly, don't pay attention to the reviews that clearly indicate a user-issue. Rust? Yeah that's your fault. Can't season or your seasoning is flaking? Also your fault. Figure it out instead of bashing this wok's quality. It's easily one of the best pieces of cookware I've owned. A couple of seasoning sessions and I'm set, thanks. It's now non-stick like like the best of them. Eggs? No problem. Rice, ditto. Veggies, the best I've ever stir fried. If I was to complain about anything, it's the weight - deffo a bit heavier than cheaper options, and it does make it a bit harder to wrist-flip your food, but I'm willing to live with it for the overall quality of this pan. I expect this wok to be my mainstay for the rest of my life and I'm really happy I chose it over several other contenders.