Made In Cookware 13" Seasoned Carbon Steel Wok – Crafted in Sweden, Induction Compatible

Finally getting real smoky flavor on my electric stove. Incredible.

I've cooked stir-fry in cast iron, nonstick, and cheap carbon steel, and nothing touches this wok. The seasoning out of the box meant my first fried rice released clean. It heats fast and evenly on my induction cooktop, and the high sides let me toss vegetables without redecorating the kitchen. After two months the patina is dark and slick. This is the wok I should have bought years ago.

Heats beautifully and the 13-inch size fits a proper family stir-fry. Swedish craftsmanship is obvious — the walls are even and the handle feels solid. Just know carbon steel requires a routine: dry it right away, wipe with oil. Skip that and you'll see rust spots. Once I built the habit, zero issues.

I've wanted a proper wok forever but have an induction range and most woks just don't work on it. This one is flat-bottomed and magnetic, heats up scarily fast, and sears beef like a restaurant. My kung pao chicken finally has that smoky char. Best $67 I've spent on cookware, honestly.

The wok itself is well made and the seasoning was decent out of the box. My gripe is that it took several rounds of stovetop seasoning to get a truly nonstick surface, and it's still not perfect with eggs. Performance with stir-fries is genuinely great though. Patience required.

My husband worked kitchens for a decade and he says this wok performs like the ones he used professionally. It handles 1200F no problem, doesn't warp, and the seasoned surface fried rice to perfection on night one. The weight is manageable for tossing. We've retired our nonstick wok entirely.

Truthfully shocked at the quality for this price point. The steel thickness is spot on, responsive to heat changes, and it sits flat on my glass stovetop. Cooked pad thai, chow fun, and sesame chicken this week alone. Seasoning is getting better with every use.

Solid wok that sears and tosses like it should. The pre-seasoning was decent but I did one more layer before first use. My only nitpick is the handle could be slightly longer for better leverage with big tosses. Still, fried rice and lo mein have never been better at my house.

I followed the care instructions to the letter — dried immediately, oiled after every use — and still developed rust patches within three weeks. I've reseasoned twice. It cooks fine when it's in good shape, but the maintenance has been more than I bargained for. Maybe my kitchen humidity is the issue, but I'm frustrated.

Heats fast, sears hard, cleans easy. This wok transformed my weeknight cooking.

I own three carbon steel pans and figured this would be more of the same. It's not — the Swedish construction shows in the evenness of the heating and the quality of the pre-seasoning. Nothing stuck on the very first cook, which never happens. The flat bottom works perfectly on my gas burner, and the size is ideal for feeding four. Highly recommend for anyone serious about stir-fry.

This is my first carbon steel wok and the learning curve was gentle thanks to the factory seasoning. Dumplings, fried rice, and beef and broccoli all came out great. Docking one star because the included care card was pretty minimal — watch some videos instead. Otherwise very pleased.