Our Carbon Steel combines the heat retention of cast iron with the control and maneuverability of Stainless Clad, resulting in a natural non stick alternative. To craft the Wok, French artisans stamp Carbon Steel into a thin disc that’s half the weight of cast iron but every bit as durable. It seasons faster, responds quicker, and is light enough for tossing.
This means you can achieve wok hei, a signature smoky flavor that’s essential to Chinese wok cooking, and use less oil for healthy weeknight stir-fry.
Instead of a traditional rounded base, the Wok has a flat bottom perfected for home stoves including induction, gas and electric. Its conical shape provides maximum heat contact so you can caramelize sauce in an instant and sear proteins at extreme heat. See how this chef-loved pan will replace cast iron as your favorite kitchen heirloom.
Tips & techniques using our Chef-loved Carbon Steel
Designed with and loved by
“Carbon Steel gets crazy hot on the stovetop and will give you the perfect sear for your steaks.”
“Carbon Steel gets so hot and can hold heat better than anything.”
“The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.”
Professional grade, lifetime quality
Long lasting quality starts with the best materials and our expert manufacturers. With the right upkeep and maintenance, our Carbon Steel cookware is designed to last generations.
Upgrade Your Kitchen
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