Mauviel M'Steel Black Carbon Natural Nonstick Wok/Stir Frying Pan With Iron Handle, 11.8-in, Suitable For All Cooking Surfaces, Made in France

This wok is a wonderful tool. I have had it for 3 years and I use it almost daily. It does take some time to develop a good seasoning but once you do, this wok is truly non-stick. If you have a very hot heat source, this wok will get HOT and stay that way, essential for most Asian cooking. The only negative is the weight. I have strong wrists and forearm from years of windsurfing but it is still difficult for me to flip food around or even dump out food from this wok without having to use my belly to support the wok handle if I have a lot of food in the wok. However, for its other pluses, I am willing to forego not being able to flip food around in my wok with one hand. This is a tool that will serve you for many years, or even decades, given its amazing construction.

Truly top quality, great size and the flat bottom makes it much more practical for traditional stove top cooking. Get a high-heat, organic oil like flaxseed or avocado to develop and maintain its nonstick surface and a large, non-metal, wok spatula and you will be set for some serious cooking. To prepare for first use, note that it comes with a wax coating from the factory to prevent rusting. To remove, place it upside down on a foil lined baking sheet in the oven at 250 F for 25 minutes and then while still warm (not burning hot) wash it with hot, soapy water. Rinse and dry on your stove. Next, to establish a durable, nonstick surface, apply a very thin, even coat of flaxseed or avocado oil to the inside and outside and bake that onto the surface at 400 degrees for one hour in your oven. Repeat oiling and baking, as needed to maintain a non-stick, protective coating over the carbon steel. For daily maintenance after cooking, wash with hot water and use kosher salt to exfoliate off any stuck on bits and then dry on the stove top. (Like cast iron, do not use soap unless you plan to re-treat the metal as described above.) Once cool, apply a very thin layer of oil to the metal to protect it from oxidizing during storage. Simply remove any excess oil with a paper towel. A little TLC and this will be the last wok you will ever need to purchase. Enjoy.

A little expensive for a wok compared to some of the Chinese wok, but I am paying for the quality of Mauviel. The wok gets really hot for great Asian stir-fry, and the deepness is perfect. Not good as a toss wok as it is pretty heavy, but again, it depends on your hand strength. This is a high quality wok and I am very satisfied. I bought two more for my family. This is an item that would last a lifetime with proper care and can be passed on to the next generation.

Didn't like this. I don't like french cookware, after buying two (Crocklike Fry Pan and Wok). They are extremely heavy and somehow not ideal for cooking normal stuff. Maybe more for cooking sauces and not for making pasta or stir-fry. It was not for me.

The pan is a great idea and works well. If you want to just sauté a large quantity of food then the large sauté pan is the mother of all sauté pans. That said… this steel is much more difficult to season than my Matfer Borgeat carbon steel pans. The steel also oxidizes much faster. The enamel Handel makes oven seasoning impossible as well. If Matfer made these I would definitely use those instead.

I have a pretty nice gas range top. One of the burners is 22k BTU. Anyway, I got this wok, and thought/felt immediately that it is just too heavy to be a wok. It just IS too heavy to be a wok in the traditional sense. And I'm pretty strong. I can do some flipping in my 12 inch Griswald cast iron skillet that's nearing 7 pounds. To me a wok needs to be like a swift sword. Easy to manipulate but super durable. This wok pan has a very flat bottom (which could be a could thing for some) that is 'defined' with a sharp edge as opposed to a smooth rounded transition. Also, I feel this would definitely not be a good flipping or tossing wok - Way too heavy for pleasurable easy flipping! I think that Mauviel needs to rethink this design and make the wok a smidgin thinner even if it is 2.5 mm thick (I think this one is 3mm thick). Again, a 'wok' needs to be a very dynamic cooking device - not a heavy and unwieldy deep sided frying pan - even it is a modified flat bottom design. I'm a home cook, so this is just my opinion and an initial collection of my thoughts. It needs to heat up fast and lose heat pretty quickly - not something this thick can do. You should be able to easily tilt it and heat up a side area and baste something or toss stuff on top of the stuff on the hot side from the cooler side and/or vice versa. Stuff like that. Having said all of this, if you're not going to toss and flip the contents of this 5 plus (close to 6) pound wok, and you have an induction or ceramic cooktop, and you just want to sear and stir fry without the dynamic tilt and heat control - this may be a good wok-like pan for you. This thing is built like a tank! It is a beautiful pan with very high sides if you don't think of 'wok' as a defining factor. It is NOT 11.8 inches! It is actually 12.75 inches wide at the rim - nearing 13 inches. This thing is huge (wide and deep). Currently I have a Joyce Chen pro 14 inch wok with phenolic handle and helper handle (Which just about an inch in diameter wider and shallower than this Mauviel one). I wished the handles on the Joyce weren't phenolic but wood instead and still removable - that's why I wanted to try this Mauviel wok. Other than the phenolic handles the Joyce Chen is a great pan - I just wanted something a little smaller for quick everyday dinner for two (14 inch seem just a bit too large for us to keep on the stove top all the time). Very much considering the large Mineral B country chef pan (not for use as a 'wok' but as a verstile frying/searing tool -- it has a wider base than this Mauviel beast. I think the De Buyer Mineral B could be used as a great deep fry pan as well as being used like this Mauviel wok but with a much wider and stable base. As a smaller wok alternative however, I think I'd get a slightly thinner 12 inch wok (you don't have to spend a lot for carbon steel) like the joyce chen or maybe helen chen ones. Still continuing to research on woks. Wish Mauviel made one a little thinner in carbon steel! Another thing I might add is that the handle on the Mauviel, because of the pan's overall weight is very uncomfortable to hold the pan in the air, but it seems okay to manipulate the pan when it's flat. I suppose the helper handle with make it easier/more steady to tilt or pour/wash out. I did a little experiment and wrapped a kitchen towel around the handle and it did make it easier to hold up. Maybe buying a silicon sleeve would mitigate the unwieldy/uncomfortable handle.

Excellent carbon steel wok. Be sure to season it well, and care for it properly, and eventually, it’ll build up a nice, heavy duty, no-stick layer. Don’t scrub with soap!

Great heat retension and easy to clean and truely non-stick without the added layer of other frying pans. Proper initial seasoning and proper cleaning is paramount and if you do this the right way you will have a true non-stick pan for years of use. From stove top to oven makes great steaks. Really happy we made this purchase and would highy recommend this product to everyone.

It is very difficult to get the beeswax coating off using hot water like it says in the instructions. I put it in the oven at 300 degrees on a cookie sheet with tin foil on it. The wax melted off no problem and was easy to clean up. It is a heavy wok so some people may not like it if you want to flip food around with one hand. The quality is great though built for life. I am using it on a gas stove and it has been excellent.

This is a large, heavy wok. I use it with a high powered wok burner in my BBQ shed. It works very well, though it's a handful for tossing, better for stir frying with a ladle. Get a great "wok-hi" with it.

This is an excellent product which has met my expectations. It is a big wok and the only tricky part was getting rid of the beeswax which was messy. I placed it on a tray in the oven at 200 degrees for about 15 minutes, and used a paper towel to wipe away the dripping beeswax. For removing the remaining beeswax, I used the Vileda steel scouring pad (https://www.amazon.ca/VILEDA-POWERPAD-Scourers-duopacks-scourers/dp/B00IJZX2BM/ref=sr_1_1?ie=UTF8&qid=1432574719&sr=8-1&keywords=powerpad), hot water and soap. For seasoning, I wiped it dry, put it in the oven at 500 degrees for 2 minutes, took it out and lightly coated the whole pan with few drops of canola oil (a very thin layer of oil is needed and I used a paper towel) and placed it again in the oven at 500 degrees for 20 minutes. It is perfectly non-stick and I'm using a pizza pan as the lid for now. I make sure that after use and washing the interior surface, I immediately re-season the pan by heating it on the stove and using canola oil.