Wok this way.

Mauviel, who make some of our favorite copper pieces, are searing their way into our hearts once again with their M’steel line of carbon steel cookware basics. The extra-thick (but surprisingly lightweight) carbon steel has excellent heat conduction, withstands very high temperatures, and becomes naturally nonstick after seasoning. Think of it as a lighter weight version of your cast iron (and, as Mauviel says, "what French mamas use instead"). These are professional grade pieces that work on all cooktops (including induction), great for serious and beginner cooks alike. The handsome industrial look is just an added bonus.

The M’steel wok’s curved sides and wider base make it more manageable than your average wok. The carbon steel feels sturdy, but will heat up real quick. And the high temperature retention ensures your prepped veggies will be stir fried in a flash.

Note that the pan will come with a thin layer of beeswax to protect the pan from rusting and assist with seasoning. See Care & Notes for instructions on how to remove the coating (and check out this helpful video from Mauviel.

On induction cooktops, use at only 2/3 max heat. The pan will become extremely hot at this temperature and higher temps are not needed. On induction, maximum heat has the potential to burn the pan.