Instruction: Extract information from the supporting document to answer the given question.

Input:
Question: Is this really made in the USA?  One reviewer said that when it arrived it had a made in China label.....
Document: I ordered this wok about two weeks ago for two reasons the size and where it's made. I bought this because it says &#34;Made in USA&#34; but when I received the package it says &#34;Made in China&#34;. If I want something made in China I can just go to the Asian store here. The seller, The Wok Shop is simply misleading the customer. Very disappointed!
Update: One year later. Still love it. It's heavy so I don't lift and flip it around, but I got a big wide chinese spoon and use that to move the food around and serve.---I paid more for made in the USA, and I'm not disappointed. Quality handles, thick steel, and well-made.Wok was easy to assemble and came with nice directions on how to season it.
Really like this hand hammered wok, it is taking some time to get it seasoned. Bad thing about it is heavy to pickup and serve with one hand so many times need to scoop it out.
This is a great quality carbon steel Wok. I also like the fact it's made in the USA. I would definitely recommend to anyone.
Bought it two years ago, very resistant, little bit heavy but normal for the size and steel gauge, the handles are resisting, cannot really scratch the metal, cooking fantastic meals with it.
Haven't made blackened fish or chicken in ages and got the urge. Bought a propane burner, this wok, utensils and lid and we're blazing away!
Warning about seasoning... be sure to not put too much oil on the Wok when you place it in the oven. Smoke from the oil will fill your kitchen!Cooking the first time in the Wok was easy (size made it easy to toss food around with tools in Wok) and non-stick. I am very pleased with the results even on my ceramic cooktop.My only gripe about the Wok would be the fact that the flat bottom is not perfectly flat and thus moves a bit.
I'm no expert, but this wok is far superior to a couple of cheapo woks I owned previously, particularly one that had a &#34;non-stick&#34; teflon coating. It is solid and hearty, and after I studied up on several methods of seasoning it, I opted for a method I saw on a YouTube video, I think it was called &#34;How professionals season a wok&#34; or words to that effect.
I have recently got into preparing oriental foods. My first Wok purchase was a Wok with non-stick surface. Immediately I started having problems with chipping of the non-stick due to the heat needed for cooking in a Wok.My next Wok purchase was this one from the Wok Shop. Since I use cast iron quite a bit, I was not too worried about having to season a carbon steel Wok.
Tofu does not stick with this now. Veggies are easy. I just wish my stove had another 50% BTUs to keep it heated up.Flat bottom was a choice I wasn't sure about but I'm glad I got it. It sits nicely on my gas stovetop without a ring and I know in the future it'll work on other stovetops too.This wok is larger than I was expecting, and a bit of a beast to wash in a small sink.
Answer: I myself was disappointed because mine arrived and it's "Made in China"