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!

Heats evenly. Easy to cook most veggies

This wok is built like a tank. I’m very impressed with the quality, will be buying from this company again.

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.

This is the biggest mistake I purchased on Amazon. I only used it to cook one time. The food sticks on it. Then the first layer peeled off. Then 2 days later. It was rusty. Terrible product.