A
A m a Z O n F r e a K
January 29, 2026
THE Wok! - Read below on how to take care of it once you receive 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 QualityExtremely 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 PerformanceCooks 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!
✔ Verified Purchase
Pleasantly Surprised!
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!
✔ Verified Purchase
S
Specialist
January 01, 2026
Learn from my error
This is a commercial quality pan. And as such, it needs to be treated with care. I received the wok and seasoned it four times using the combination wax and oil blend by the same name. It was pre-seasoned as well.However, the first use was preparing pad Thai; and the recipe called for rice vinegar, lime juice and so on. The ingredients dissolved the seasoning down to bare metal. So, wanting to love the pan, I’m re-seasoning it and achieving a dark brown color. I’ll be sure to cook non-acidic stir fry, hopefully with a great on-stick coating.
✔ Verified Purchase
