13" Seasoned Carbon Steel Wok — Professional Sweden-Made Cookware

Reviews

1. J Jenny and Jamie 1/5

   Stickiness and black specks after cooking

   I followed the preparation steps carefully, oiling and oven-baking as instructed. Despite re-seasoning multiple times, food still sticks and comes away covered in tiny black or brown particles. After several months I can’t return them and regret the purchase.

2. E Eric 5/5

   Now in constant rotation

   I use this wok all the time—daily, even. It’s become a regular part of my kitchen.

3. F Frederick S. Vanhoose 2/5

   Mark appeared after first cook

   After my first meal (egg and noodle soup) a permanent mark showed up on the interior. Has anyone else had this happen?

4. S Sheldon Cuff 5/5

   Heats up fast — tip for best results

   Plenty of heat retention. My advice: clean and dry it, preheat thoroughly, then add a high smoke-point oil before sautéing. If the pan isn’t hot enough, food will stick.

5. P Pierre Tremblay 1/5

   Very disappointed — coating peeled and rusted

   Mine began losing the black protective layer right away. The initial seasoning didn’t hold, rust appeared quickly and it left black residue. I stopped using it out of concern for safety and ended up discarding it.

6. P pems-integ-tests 5/5

   Great for gas stoves, but needs care

   Excellent carbon steel wok for my gas range. It holds heat and seasons easily. Be mindful to dry it well and rub a thin coat of oil on the surface after washing to avoid rust. It’s on the heavier side, so it requires some arm strength to handle.

7. D DonnaC 5/5

   My go-to cookware

   Fantastic pan. I own other pieces from the brand and they consistently perform well. When seasoned, the surface provides a semi-nonstick finish and the pans heat evenly. Built to last and great value in my opinion.

8. A Antonio Flávio 5/5

   Professional wok pan — great finish

   Professional-quality wok. Excellent product with a very nice finish.

9. J John 5/5

   Solid build and quality

   Very good construction and overall quality.

10. A A m a Z O n F r e a K 5/5

    Outstanding when cared for properly

    Don’t be alarmed by mentions of rubbed-off factory coating—that is normal and harmless. The pan is stout and deep, heats rapidly and even along the sides, and is possibly the best quality I’ve seen in some time. Cooking is even and it retains heat very well—bacon browns nicely with little oil. Maintenance is key: while the pan is still hot, add a little cold water to loosen stuck bits, use wood tools to scrape gently, let the water evaporate, then dry and apply a thin oil layer before storage.

11. H HellSwitch 5/5

    Beautiful, functional, and well made

    I value tools that look nice and work hard. This wok is attractive and solid without the bulk of cast iron. It heats evenly and cooks very well. I did several oven seasoning cycles using a dedicated wax and wiped both inside and outside before each bake. My first stir-fry—chicken and veggies with a tangy sauce—came out excellent when the pan was properly heated and oiled.

12. L LB2306 5/5

    Very good quality — care is important

    This wok is finely made. The riveted handle is sturdy and there are no seams that collect grime. It felt heavier than I expected but is still lighter than cast iron. Proper care for carbon steel is essential; when seasoned correctly the results are fantastic.

13. R RBurg 5/5

    Surprisingly good — real wok performance

    I’m a long-time wok user and this pan impressed me. It doesn’t feel as heavy as some pro brands but is clearly well built. Seasoning went smoothly: I scrubbed off the factory grime, warmed the pan on the stove, applied a thin wax layer, and baked it at 450°F for a couple of hours. After finishing the seasoning I tested it by frying bacon and it gave a great result.