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Mauviel Made In France M'Steel Black Steel Wok, 11.8", Steel
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- MADE IN FRANCE. Made of extra thick black steel /carbon steel. Iron handles. Excellent heat conduction –ideal for searing.
- HIGH PERFORMANCE. Commercial grade durability withstands high temperature allowing for longer preheating and excellent searing capabilities.
- NATURAL NON-STICK. Before first use, season the pan per manufacture recommendations. The pan will build up a natural nonstick property and darken overtime.
- CAN BE USED ON ALL COOKING SURFACES. Gas, electric, induction, halogen stovetops, and in the oven. Perfect for the BBQ
- GUARANTEE. All Mauviel products are guaranteed for life against any manufacturing defects for household use.
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|Sold By||Amazon.com||Craft Wok||Amazon.com||Amazon.com||The Chefs Collection||MVTRADINGONLINE(USA)|
|Item Dimensions||11.8 x 20.9 x 3.8 in||—||15.4 x 22.8 x 3.6 in||11 x 20.5 x 3.5 in||0.08 x 2.05 x 2.76 in||—|
|Material Type||Steel||Steel||Steel||Steel||steel||Carbon Steel|
|Size||11.8"||Middle sized||14-Inch||Medium||11.02 IN||14-Inches|
Mauviel, the renowned copper cookware manufacturer in France, presents M'steel. M'steel is a collection of frying pans, saute pans, woks and crepe pans made of extra thick Black Steel with riveted steel handles. The Black Steel, carbon steel, is an excellent heat conductor and extremely durable. The steel withstands high temperatures allowing for longer preheating and thus excellent searing. M'steel is designed to work on all cooktops including induction and metal utensils are safe to use. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. The beeswax is used to prevent the pan from rusting and to save time when seasoning. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean. For seasoning, cover the bottom of the pan with flavorless oil and heat for 5 minutes. Let the pan cool before draining the oil, and then wipe clean with paper towels. Repeat the process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property. After cooking, wash the pan in hot water, wipe with a soft sponge and dry thoroughly. Do not use dish soap and do not remove the black layer that forms at the bottom of the pan, it will make a solid film and create a non-stick surface. Dry thoroughly to prevent resulting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface. Made in France.
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When seasoning you'll need a copper scouring pad and some liquid soap. Take the wok and in a sink run hot water over it. With the copper pad remove all the beeswax from the inside and outside,this will take about ten minutes. When done pour a little soap on a micro pad and scrub the walk down,being sure to getting the remaining small amount of wax off completely. Now rinse the walk off with water and with a dish towel dry It The wok should be smooth when you run your finger tips across the surface.
Now to season the wok turn your oven on to 500 degrees and let it come up to speed. While this is happening,take a paper towel and fold it in a square. Pour some peanut oil(or Crisco lard) in the bottom of the dry wok and with the paper towel coat the wok surface inside and out.Do not coat the handles or the outside bottom round footprint that makes contact with the induction surface. When done place the wok in the oven and let it bake for 1 hour. You'll need a good kitchen or BBQ mitt to remove the wok from the oven as it is hot! Do not burn your self. I use peanut oil because that's the oil I use to wok with. You'll notice the wok will have a fragrance of peanuts when cooled. Let cool for 1 hour and then repeat the process again. Your wok will be fully seasoned and ready to go. The wok will have a black brown dark color as the metal is seasoned with the oil and will continue to blacken with use,
A truly beautiful and well made wok,that will take high heat and cook chinese food to about as well that can be done in a household environment. Enjoy
When you cook with the seasoned wok, first heat it until very hot and then add oil in it.
Most recent customer reviews
I particularly appreciate the wok's 3.8" depth. Because of the high wall, it contained most of splattering oil when stirring fry(using...Berndes Tempered Glass Lid with Stainless Knob, 12.5" inner diameter, 13" outer diameter does not fit the wok. Don't bother to try as I did.Read more