Made In Cookware | 13" Seasoned Carbon Steel Wok | Professional Cookware | Crafted in Sweden | 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!

Before getting discouraged by some of the negative reviews mentioning rust or residue, please read this first. Side note: Do not worry about comments like “the original black coating is coming off.” That is simply the factory seasoning and is completely normal and harmless. Pan Quality Extremely well made—sturdy and deep, much deeper than most knockoff woks. Heats quickly and cooks along the sides as a proper wok should. Easily the best quality I’ve seen in quite some time. Cooking Performance Cooks evenly and retains heat very well. Bacon comes out perfect with minimal oil splatter. Easy to toss food (if you know the technique). Cleaning & Maintenance (Important) After each cooking session: While the pan is still hot on high heat, add a small amount of cold water and swirl it around. This helps loosen stuck food. Use a wooden utensil (avoid metal) to gently scrape if needed. Let the water boil down—do not let it fully evaporate. Wipe out remaining water and debris with paper towels. Place the pan back on high heat and add a small amount of high-heat oil (olive or avocado). Using paper towels, wipe the oil around the entire interior, leaving a thin coating. Once the pan begins to lightly smoke, wipe again and turn off the burner. Your wok is now re-seasoned and ready for the next use. This method works well for both cast iron and carbon steel. Final thoughts: I truly love this pan. It is high quality, performs exceptionally well, and I am very picky about cookware. I hope this helps clarify some of the negative reviews and supports your buying decision. Keep cooking!

This is my favorite wok because of the weight. It is light weight, the preseason is great and the handle is the perfect angel. A thick wok makes it difficult to manipulate with one arm. This wok heats up in seconds. Made in has high quality products.

The worst quality. Please do not buy. The rim is sharp and can injure you, with just one use the coating has come off. I am waiting for the team to get back to me regarding returns!!

I like functional tools in my kitchen. I also enjoy having well crafted tools that are nice to look at. The Made In Carbon Steel Wok does all of the above very, very well. First off, It's beautiful. Second, It's extremely well made. It has heft to it when you pick it up but nothing like lifting cast iron. It heats beautifully and it cooks perfectly. I hadn't performed any wok cooking in years and wanted to get back into it. I seasoned the living hell out of the wok using the Made In wax that you can buy separately. I think I did five rounds of seasoning in the oven after rubbing down the inside AND outside off the wok before attempting my first cook. I decided on stir fried chicken with various vegetables and finished it with General Tso's sauce from House of Tsang found her eon Amazon (they make KILLER sauces). When the chicken first hit my hot and freshly oiled pan, I let it sit briefly just to get the sear going and to help with minimizing sticking, then went to town with my wok spatula and it stir fried perfectly. It cleaned up after a cool down using minimal wiping down with a cloth towel that I use for pans only. I then rubbed it down with some more Made In Wax, tossed it back in the oven to season it some more, let it cool, wiped a thin layer of grape seed oil on it and put it away for the next wok mission. I love that I can use metal spatulas and other tools on it during the cooking process and not have to worry about trashing this gorgeous, extremely well made wok. I don't regret for a second spending the extra money on this bad boy!

This Made In wok is well made from an appropriate gauge of carbon steel. I would assume that it might be a bit on the heavy side for some users (and could benefit from a helper handle in that regard - which it does NOT have, but I've not had any difficulty with the heft. The wok took seasoning very well - i used the method consisting of a thorough wash to remove any vegetable oil coating and dry, followed by a slow heating on the cooktop over medium-low heat until it was too hot to touch the upper/outer edge, then a light coat of sunflower oil inside and out, then into the oven at 450 for one hour, and allowed to cool down inside the oven after turning it off. This is exactly what I do for my cast iron as well. I repeated this 3 times before my first cook of eggs - which released from the pan flawlessly and cooked perfectly. I followed up with the notoriously sticky bacon - and, while the actual bacon pieces didnt stick, it developed a sticky fond on the bottom (but the bacon was excellent). Cleanup removed most of the seasoning at the very bottom (using a wooden utensil), but it re-seasoned very well using a strictly top method. Overall, I am quite happy with the heating properties of this wok and its responsiveness to adjustments - and especially the taste of what I cook in it. The eggs and bacon I cooked at first just simply tasted better and were cooked to a level of crispy without going overboard that just struck the perfect balance and enhanced that taste beyond what I was able to do prior to obtaining this from Made In. I look forward to using this Made In wok for many years to come. A skillet is next, and I feel I can purchase with confidence from Made In.

One of the best wok out there. I have been using it for couple of weeks now, absolutely love this. I saute everything on this wok, and never has it disappointed me once. If you are using wok in general for the first time, please do not wash wok with soap and water or use dishwasher, only use damp cloth or paper towels to wipe it, you will thank me later for its non stick properties. If your wok looks dry, then heat wok on full flame for 2-3 mins and add some cooking oil to entire surface.

Excellent wok.

I absolutely love my Made In Carbon Steel Wok! I’ve had it for over a year now, and it’s become my go-to for everything—stir-fries, searing, frying, and more. The heat distribution is fantastic, and it cooks food beautifully. It’s durable and has held up incredibly well with regular use. It’s about time for another seasoning, but that’s expected with carbon steel and part of what makes it so great. Highly recommend this wok to anyone looking for a versatile, long-lasting piece of cookware!

Excellent quality

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 read some reviews on the carbon steel on here and came to the conclusion anyone giving 1 star review based on sticking clearly has zero understanding of how both carbon steel or cast iron work. If you cook with these styles and generally know how to keep them, these are the perfect cookware. I won’t buy any other!