Lodge 35.56 cm / 14 inch Pre-Seasoned Cast Iron Wok with Loop Handles
14 Inch Seasoned Cast Iron Wok
The Lodge Cast Iron Wok is made of cast iron, which retains heat better than other metals and makes for short work of everything from a stir fry to a summer vegetable sauté. The flattened bottom is ideal for all cooking surfaces, including induction.
Product at a Glance
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don’t just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family’s favourite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
| Weight: | 5.21 kg |
| Dimensions: | 45.87 x 36.98 x 11.28 cm; 5.21 Kilograms |
| Brand: | LODGE |
| Model: | P14W3 |
| Colour: | Black |
| Colour: | Black |
This wok is very easy to use in that it stays in place while quickly stirring without holding on to a handle; makes it easy to add ingredients with one hand and stir with the other. The thing that makes it so stable and great to cook with is the heaviness, but if you are not interested in lifting a heavy wok, this is not for you! I was surprised by how heavy it is, but not put off as I think the weight is a benefit.
This wok comes pre-seasoned and ready to use. It does take a bit longer to heat up but once hot, works great. Will not crack at the handles as the steel woks tend to do.
It’s a piece of Lodge cast iron, so my expectations for quality and functionality were indeed met. I use this on a gas stovetop, and it works very well. As expected, heating is even which, in this case, means that it is hottest at the bottom and cooler up on the edges, which is exactly what you want. Remember to oil it up after you wash it, or you’ll get some light rust from the raw cast iron. This is perfectly normal and is NOT a defect. If it happens, just wipe the areas really well with an olive-oil-soaked paper towel and it will be fine.
A work of art. The culmination of refinement of the Iron Age. The epitome of Chinese cultural epicurian practicality. The good ‘ol USA attitude of let’s make it the best. It has a flat circular bottom instead of the normal round Roman gladiator shield shape which is a engineering heat transfer stroke of brilliance! The heat conducts straight into the iron especially with electric stoves…I guess it macht nicht mit natural gas or on a wood burning hearth in an English castle somewhere. The heat just doesn’t drop when you throw in your veggies. And for you Keto Fanatics…bacon sits at the bottom center and the fat splatter gets caught on the curved sides or throw a screen on top. Magnificent! Buy it. Buy it now. Let your shopping cease with this Masterpiece. Oh, you MUST buy that small chain mail…just like King Arthur…it cleans your iron like Merlin…it’s pure magic. Buy it on Amazon. I wash it, place it back on the heat, dry it with a paper towel, oil it, spread a thin oil layer with a scrap paper towel…admire it. You will too? It cooks so well. Isn’t that what cooking is all about…friends, fun and feast…even if you are keto!
Easy washed but heavy
My wok has a big dot like in the photo, is it ok?.will it come off one day? What is that big dot?
Avait Wok de qualit auparavant mais non adhsif. J’avais Certaines craintes ahah de me procurer celui-ci
Mais c’est une merveille aucun problme d’entretien, facile et rapide nettoye
Toda cocina debe tener un buen wok. Para toda la vida y la de tus hijos
This is a big, heavy, cast iron wok. If you like using cast iron skillets, it will be familiar and easy to work with. Same care and feeding as your skillets. Same delay in heating up, same heat retention once hot.
The flat bottom part is the size of a small electric range burner. This limits how fast you can get heat into it. Sometimes I wish it could go on the big burner, but not very often. Those times I accidentally let the heat get ahead of my cooking, I am really glad it has the small footprint!
You have to be mindful of the weight. You have to be mindful of the size. The handles can easily get too hot to hold.
There are times that I need a third hand; one on each handle and the third to dish out food.
I enjoy using it. I’m getting good results and the family always wants more. I ordered a lid for it that works quite well.
Winco WKCS-14 Stainless Steel Wok Cover, 13-3/4-Inch, also available on Amazon.
his has quick become my go to skillet for just about everything. First time was a great lo-mien. made everything in this one pan, including boil the noodles. Made a great pasta dish that i was able to make my sauce and vegies in the wok then it was big enough to add all the ingredients with the pasta. i foresee being able to get rid of several pans to clear out room for this in my cabinet. i bought a lid for mine, but quickly found that i did not need it.
If you want a heavy cast iron versatile pan, this is the one.
It is heavier than a traditional wok but the handles make it ergonomic, easier to move around then my cast iron chicken cooker. We use (my wife) a glass lid from some long gone pot or skillet. I use the universal burnt up big stainless steel lid that is always on the stove that never had a pot… I have to YouTube some Yan Kan Cook videos. To test it to its full potential.
Bought this wok for my husband as he loves to do stir fries. Every other wok he has ever used ends up warped from the high heat, food sticks and hard to clean. This wok takes the high heat and as long as you follow directions on taking care of cast iron and season after each use it just gets better every time you use it. I think this wok will outlast both of us and will be passed down thru the family. Because it is cast iron it is heavy and I would recommend buying the Lodge handgrips to go with it as the handles do get hot.
i use this with a chainmail scrubber and it’s as good as i imagined it. watch the youtube video where they dry it out by putting it on the stove on medium heat and thereafter applying some oil. it is a fairly simple but more importantly, good way of maintaining this cookware. of course you don’t have to go to all that trouble but this is the only thing i use on the stove at my work, its very versatile and you could even use it in the oven to cook bread with. it can hold an enormous amount of liquid. it holds heat for a long time, it can keep hot for 20+ minutes after being taken off medium heat on the stove. and it takes 10 minutes to heat up. but once it gets going it speeds up the cooking process, this is a heavy duty wok and very versatile, i do not want to keep a lot of pots and pans at work and this can do just about everything…
Very good for everything that you would want to cook in a wok. Heavy duty and great quality. Just make sure to dry immediately after washing and oil properly to maintai
Llego en perfecto estado, como se indica ya esta listo para usar, es importante que se lave con pura agua, nada de jabn, secarlo inmediatamente y aplicarle una ligera capa de aceite para evitar que se oxide, en dado caso que se oxide solo hay que lavarlo con agua y sal, secarlo y volver a aplicar el aceite, lo he tenido mas de un mes sin uso en su caja y al sacarlo basta pasarle un trapo para quitar el polvo, al ser pesado hay que tener cuidado de como se agarra
I am very satisfied with this product. Lodge does cast iron well, so I should not be surprised. It seasoned well and cleaned up easily. The heft of the cast iron means it holds heat consistently and provides for even cooking. It is different from hammered steel, in that it is rather heavy and will not be used for tossing contents around. However, for fans of cast iron cooking or those wanting to try it, this product is top notch. Bear in mind, it is solid iron, so it is somewhat heavy.
Lodge P14W3 14-Inch Pro-Logic Cast-Iron Wok with Loop Handles (Black)
Good quality cast iron wok. It heats evenly and cooks like a dream. We have had it for a few months now and it has become a favorite pan in our household!
Great multipurpose, well made wok. The cast iron does not need to be heated to the high temps of steel to do an admirable job. Heat gradually and give the cast iron enough time to come to temp. The wok is great for deep frying as the iron holds a very constant heat. The up keep is easy. When you cook, add some oil to the wok, when you are done cooking wipe out the wok with a slightly oiled paper towel.
If you notice your food is blackened or the paper towel used to wipe the wok is black it means there is a layer of burnt food in your wok. This is blasphemy to most people but the wok needs to be washed with hot soapy water! Do not use steel wool. The object here is to remove the burnt on food not the seasoned layer. Do not scrub down to bare metal. Rinse and wipe the wok, if the towel is still black repeat the wash.When the paper towel comes clean your done. Your seasoning layer is actually pretty durable. Dry and warm your wok and then wipe with a very thin layer of oil, let dry and repeat. A full seasoning will not be needed.
This wok is fantastic! Well made and heavy, which yields hot even heat that is great for stir-fried meals. Size (and weight) make it a challenge to clean, but well worth it! A++++++++
There are not many vegan options where we live.
This is a wonderful addition for this purpose.
It is quite heavy and has no lid for splatters!
We use a lid from a previous one. The lack of lid would have encouraged me to give it a four star instead of a five, (for the cost I believe a lid should be provided) but with that being said I was aware of this fact prior to purchase.
Info to note : IT WILL RUST IF NOT CARED FOR PROPERLY. Please read up on care to preserve your purchase and hard earned money spent!
Other info to note:
We bought a cast iron cleaning steel scrubber.
The one we got was by life essentials and it was $16.00 off Amazon. This combo works great for us.
More great notes : THIS GETS HOT ! Use pot holders… or get burned…!
Finally … the recipe:
Vegan recipe: (Amount or qualities depend on hunger) Beyond beef, garlic, carrots, zucchini, yellow squash, shiitake mushrooms, ginger paste, artichoke hearts , soy sauce, water chestnuts and your choice of sauce such as teriyaki, sweet n sour, soy or stir fry.” We use peanut or seasome oil-
Throw it together, cook on Med/ High until desired consistency.
Cooking in this typically yields a better tasting and healthier result than any Chinese/ Japanese commercial food option and costs much less per meal.
As a medic I again urge you to ….WATCH FOR SPLATTERS…. IN A LARGE RADIUS IF YOU DONT HAVE A LID!
Enjoy 🙂 & HAPPY HEALTHY COOKING !
All good I would buy again love it on my induction stove top
Top quality manufacturing, great heat distribution, easy to care for by following directions. Great price point for a piece of this quality.
First lodge cast iron. I usually buy off brand. Can’t really believe we got it shipped that cheap.
This is a heavy cast iron wok with a flat bottom that fits nicely on top of a gas burner. Because of the flat bottom and the weight of the wok, it is extremely stable, much more so than thin metal woks. Also, because of the mass of the wok, it heats evenly and holds heat well when ingredients are added to a stir fry. The seasoning also gives it a good stick resistant surface, but one that will not scratch or damage like non-stick coated woks. It cleans up easily with soap and water and a sponge. I am very impressed with this piece of cookware.
A wok withe sloweven heat of iron. TrueType a pleasure to cook with
It is a excellent work I have in my life
Love cooking since received this wok. You won’t regret buying it.
The only thing i’d wish it had would be a lid. Not the thin one you can get on Amazon but a good quality, that would match the wok, either glass or cast iron or thick metal. Right now I use aluminum foil when I need a lid.
Este wok tiene buen desempeo con el manejo de calor y si en los sartenes no tengo problemas para frer empanadas, con este adems de no tener problemas gastar menos aceite.
Ventajas de este tipo de productos:
– la capa antiadherente es reconstituible
– no se doblan ni se “aflojan” las asas con el tiempo, pues esta forjada en una pieza
– no requiere el uso de utensilios especiales para cocinar
– por su retencin de calor ahorras combustible (en mi caso Gas L.P.)
– puedes cocinar con muy poca grasa (y cuando digo muy poca es muuuuuuy poca)
– lo puedes poner en cualquier tipo de fuente de calor sin problema
Desventajas:
Los puntos que voy a poner no son desventajas como tal, al menos para m, si no las actividades adicionales y consideraciones que hay que tener con ellos
– Lavar con cepillo de cerda dura y jabn suave (nada de “arranca grasa”) preferentemente
– Secar e hidratar con aceite
– Puede ser frustrante al inicio su uso por que uno no acostumbra a “esperar” a que un sartn comn se caliente
– Uso obligatorio de guantes para su manejo
– El peso podra hacerlos poco manejables para personas mayores (aunque para eso hay una gamma hecha en acero y son mas livianos)
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I have been using a flimsy Thai wok for a long time. Who knows what chemicals and compounds it is made of. This product – the Cast Iron Wok – I know what it’s made of and know it will last a lifetime. It is a heavy-duty, high quality, impressive wok. It is so big and I love it for that reason. I can cook up a massive amount of food at one time and this is so helpful as I have some health problems and it helps to cook in bulk and eat it over a period of days. So, Be sure to take good care of it. After washing it, if it is still a bit hot you may see the inside get discolored, off-colored or something like that. If so, put a small amount of oil in it (enough to cover or coat it) and take a towel or something similar to rub the oil into it – over all the areas that look off-colored – this will fix the issue and keep it as it should be. If any residue from oil is left on after it cools fully or dries, then wipe it out and you will be fine. This will last forever. Absolutely LOVE it and so grateful I bought this.
Quality is too good. Its a bit expensive but worth it.
I am very happy to have it and its always on my stove. My kids are saying that all vegetables are testing superb.
I am glad that I made this choice to buy this mazing wok.
It’s Lodge, it’s big, it’s heavy and it cooks very nicely. My wife was thrilled. I had told her that a package would be on the porch when she got home and she was not to touch it. Not that it mattered, since when I got home I couldn’t help but see the big bright yellow Lodge box with a picture of a wok on it… apparently I didn’t read the part that said this box shows what is in it…LOL. It worked out great, she still was excited and I made her wait until Christmas to get it. She has thoroughly enjoyed it and I’m sure I will as well. This thing should last forever.
Really like this wok. It takes a while to heat properly, on my electric stove, but once there it holds its heat for quite a while. Using the gas ring from my old wok seems to help with the heating . I wonder if anyone has tried using a portable butane single burner stove with it ??
I have a electric flat top stove and purchased this because it says it can be used on electric. It takes a bit to heat up and I put it on a bigger burner to help keep the sides hot. It worked pretty well, although may have gone a little better if my kids hadn’t chosen dinner time to distract me on my first attempt at cooking with a wok. I’m a novice at stir fry, but have been using cast iron daily for years. It’s been a while since I’ve purchased a new cast iron pan (because they never need replacing. One of my pans is actually my MIL old fry pan.) So the preseasoning is new for me. It seemed to flake off in my scrambled eggs this morning. It still was as nonstick as my other pans on the second batch of scrambled eggs though.
Seems like a solid quality piece by Lodge. I really feel this wok would be a rockstar on a gas stove, but worked fairly well on my electric. To clean it, I just poured in a bit of water, used a nylon scraper, dumped out the water, and wiped dry with a wash cloth. Put on the burner to finish drying and wipe with a bit of oil. I don’t feel like this pan is too much heavier than my other cast iron pans and if heated properly befor cooking (I wait 6 min) it is fairly nonstick without using teflon and will never need replacing. For those of you with a rust issue, scrub your pan well, dry thoroughly (use heat), and wipe with oil. Your pan will be good as new!
Picture is my attempt at stir fry. Turned out amazing!
Best wok for stir fry!!! A little heavy but you know it will last forever!!!
I bought this wok to replace an old, relatively thin stainless steel wok that got lost in a move. It worked great. My only caveat is that I don’t think the center of the wok gets a hot as my thinner steel on e did, and I do think the sides are cooler. So I had to modify my cooking technique a bit, but everything turned out well. Ironically (pun intended) I have pretty much relegated my Viking stainless steel pans to the closet. I have a 10″, 12″ flat grille that I have been using from 6 months to 2 years. They all have an excellent :seasoning” on them and fool releases like magic! And no worrying about potentially toxic non-stick coating.
But this is the BEST wok ever!! It really cooks well and evenly. I’m sure it will never wear out as long as I take good care of it. Very well made with an even surface. I use it on a glass top range and once it gets heated up, it cooks wonderful, healthy meals. I don’t need to use any oil, which for my particular health is good. Cleanup is easy with a regular kitchen brush. I use a paper towel to coat it with olive oil after cleaning it.
If you are going to buy a wok, buy this one and you’ll buy the best one first and never need another!
Absolutely the best home wok I have ever used. Perfect for use on a gas burner. This wok heat evenly, and due to its mass, retains heat. Heavy but a joy to use.
This was delivered less than 48 hours after I placed the order. The wok itself looks amazing.
be warned it needs to be treated a couple times but is awesime
Once we seasoned it to Lodge’s suggestions, it really was non-stick. It’s cast iron, so it’s heavy–you’ll want to be careful if you have a glass cooktop. And you’ll want to use a mitt to pick it up by the handles once it’s hot (Lodge … why no handle-sized silicon grips for this?).
Ok – I have a fairly specific need – It has to work on an induction stove.
Good news: It does… pretty well. The first one I received was slightly convex at the bottom, causing it to spin when it tried to stir-fry (amusing but impractical) and due to the less than perfect surface connection, my Samsung convection stove would shut off. I called the folks at Lodge Cast Iron and they were very helpful! They sent me another one (a “one-time replacement”, they cautioned) and told me to keep the one I already had. Customer service-wise, they get a 5 star!
The second one they sent me was flat on the bottom as needed (the interior is fully curved, BTW) and worked well. I find that I need to pre-heat the wok at a 5 (out of 10 settings) for about 10-15 minutes, then raise it up to an 8 (Nine would be better, but my stove shuts down. I assume due to the high heat? This is my first convection stove so I have no other frame of reference.), so it is still a learning process when using this on the stove. If this was on gas or electric, it would probably work great.
I am still having some difficulty with maintaining proper seasoning. Sticking is somewhat of an issue with meat. I don’t know if I’m not able to get the wok hot enough or if it is inherent to a cast iron surface with bumps on it (which the wok does have, by the way)… think of an orange peel magnified by 3-4 times.
All-in-all, its a pretty good product. WAAAAY better than most of the thin, Teflon coated wok wannabees. Buy and you’ll find you’re wokking your a** off! Have fun, eat well!!
I’ve always wanted a really good wok, and now I have one. With a gas stove, this gets nice and hot, and I am able to achieve the “restaurant” finish to dishes. Now I need to find something to use as a lid …
My home is blessed with a high output gas cook top, but this wok is made to thoroughly heat with electric coil cook-tops as well. On high heat, my wok gets to max temperature in less than two minutes. These come pre-seasoned, but I used the method with oil, ginger, and scallion outlined in the book “Stir-Frying to the Sky’s Edge” by Grace Young. It is wonderful to be able to cook a lot of food in a very short time like you can with this cast-iron unit. First two dishes were Mongolian lamb with scallions, and velvet asparagus chicken.
Afterwards, I wipe it out with a soft sponge, rinse it with hot water, and then rinse with hot water again. It is a fantastic piece of cookware for the money, seeing how the Cruset wok is over $250.
I you have an electric range and a steel wok (like i did) and wondering why you can’t stir fry properly (like I was) it’s because you don’t have this wok. I could drop food in my now displaced steel wok and it would sizzle for a bit before sucking out all the heat and begin to boil in its own juices. With my Lodge cast iron wok food will sizzle until it’s done. I can now make a wonderful beef lo mien, fried green beans with bean sauce, fried rice, etc. I also cook bacon, hamburger and sliced sausage in it. It cooks two eggs wonderfully, nice and round.
There are some important things to consider when buying this.
As other reviewers have stated let this thing heat up for a good while before you start cooking. Ten to fifteen minutes. This thing weighs over 10 lbs and it takes some time to heat up that much iron.
The weight has it’s advantages, it holds the heat so you can actually stir fry. In addition the wok stays put, you don’t have to worry about it moving around while your stirring.
The weight also has it’s disadvantages which I am happy to live with. You won’t be “flipping” food in this wok as you can with the lighter weight ones, you just have to stir like mad. When it’s time to clean up it takes some man handling to accomplish.
Get it, it’s great!
Just received the wok. very heavy. The metal will keep heat during cooking. highly recommend
I bought this wok a long time ago and I’ve only used it once. The downside of this wok is that it takes a long time or a powerful heat source to effectively heat it to a high temperature necessary for cooking “wok food”. Keep in mind when you buy this that this is not what Chinese cooks would use to cook food. They would use a very thin wok over a very hot gas flame. But, if you have a very hot heat source, maybe this is worth the buy. I would recommend just buying a gas burner/stove and a wok from the Asian supermarket for about 30 dollars. Probably better off that way.
In addition I bought the book, “The Breath of a Wok”, one of the first things, just flipping through the pages, is that cast iron woks are traditional in certain parts of China, so this wok offers several advantages over the hammered steel woks (the natural non-stick property of seasoned cast iron, cast iron retains heat and thereby allows proper cooking on a smaller home burner, flat bottom and rounded inside allows it to set on a burner without a stand unlike a hammered steel wok), , and tradition at the same time.
I cooked my first batch of fried rice tonight, and after years of trying and really despairing of success in making fried rice. . . My first attempt was some of the best fried rice I’ve ever eaten. . . I am very critical of my own cooking, and I am happy with this fried rice on my first attempt. . . something I don’t know that has happened for me before in a new cooking venture.
I just love this addition to my kitchen. It is absolutely worth every penny I spent on it.
So far so good no complaints.
Lodge is a good product, you get what you pay for!
Great for stir frying.
This Wok has a nice flat bottom about as heavy as a small engine block that just sucks up the heat and transfers it to the pan. It doesn’t take long for the entire pan to be sizzling hot and it cooked stir fry amazingly quickly and evenly. I had previously tried to do the stir fry in a flat bottom pan (tried iron and steel) but just couldn’t get things cooked evenly. But this did the trick.
I think the flat bottom would work well on an electric eye or a glass top stove (I have an old electric stove for canning and it covered the largest eye) but I didn’t try heating on it.
I have bought a lot of Lodge Iron (grew up cooking with it) and I have never been disappointed in a Lodge pan.
There is nothing like cast iron. I takes a while to heat up but when it is hot, it is an even heat that lasts a long time. It is a heavy pan which makes it stable on the stove. I both scoop the vegetables out as well as lift and tip the wok, both ways work if you are strong. I seasoned mine more after using it to fry an egg and it stuck. Seasoning prevents food from sticking. I got a piece of suet from the butcher. Heated the oven to 500 degrees with the pan inside. I rubbed the suet around the pan to coat the inside, slid it back in the oven, closed the door and let it “cook” until it stopped smoking (the vent-a-hood tooc acre of the little smoke). I repeated the process 4-5 times. As the pan got hotter and hotter it did not smoke. It only sizzled when I coated it with fat. It just went black right away. I think it is the perfect pan, everyone should have one!!!!!
If you’re serious about cooking you already own a cast iron frying pan. Maybe it’s 20 years old, maybe 30 or 40 years or more. If so, you know the advantages of cast iron. Besides longevity (if properly cared for), cast iron is versatile. It can go anywhere; on the stove, under the broiler, even on the grill for gosh’s sakes. Once you learn how to use one, it will make you a better cook . The heat distribution is very uniform and the pan itself absorbs heat like a sponge.. (does a sponge absorb heat? Maybe not the right analogy!)
My previous woks never got hot enough for searing meats and true stir frying. Not a problem with this one. On my first try, I got beautifully seared chicken. My total time standing over the stove and stirring was reduced by about one-third because of the excellent heat distribution and high temperature. A breeze to clean up. What more can I say?
give it a few minutes to heat up.then enjoy perfect even cooking. cleans up in a snap.would have given this product 5 stars if it was available with a lid.
I am very pleased about the Lodge cast iron wok. It is much better than the carbon steel woks. By my bad experience, I do not like carbon steel woks, anymore. After washing the carbon steel woks, vigorously, and seasoning them properly with oil, it was good at the beginning. After cooking it about 10 to 15 times, I have noticed later some small parts of the seasoning layers were peeling off in the middle of the carbon steel wok and when I seasoned it with a paper towel with oil, then I noticed on the paper towel that they had little tiny black flakes or specs, while I was seasoning after washing it. I would say that those little tiny black flakes or specs could have been from the seasoning layers that were peeled off from the middle of the carbon steel wok, possibly, during cooking. I feel that those little black flakes or specs are very bad and very unhealthy. I, also, feel that those little black flakes or specs are very dangerous when they can leach into food and that is not healthy at all. Therefore, cast iron woks are much better than carbon steel woks. With the cast iron wok, it is easy to clean and to season. When buying a new carbon steel wok, it is very tedious to clean and to season. I prefer to avoid carbon steel woks, after what I have experienced. Hopefully, my comment will give a very good advice to people, so that they can understand after what I have experienced after the nightmare use of carbon steel woks.
I love it, either for meat stir-frys, vegetables, shrimps, it gives you the heat you need, especially on my gas stove, it’s perfect.
Cons: Can take awhile to heat, heavy (well, its is cast iron), If you want to hold this up to scoop out the leftovers, its a two person operation.
Comments: Comes without lid, so you’ll need to buy or scrounge one if you want a lid
We’ve only used this five times so far, but we’re pretty happy with the performance. It has certainly made a difference in “searing” the meat versus steaming the meat which usually happened with our other woks (a classic model and an electric farberware model). All five meals my wife has made with it so far have been authentic and fairly impressive.
Often I’ll heat peanut, canola or corn oil in the Wok & deep fry chicken or fish. It’s also great for gently cooking & steaming vegetables. This cast iron wok responds to flame adjustments quickly on a gas stove. Additionally I can control temperature response by utilizing the sides & texture of the wok as I cook. This is a very good piece of cookware & I recommend it for users who understand the process & benefits of cast iron.
Let’s face it… This thing has weight. BUT, it also works beautifully! So useful that it just stays on the stove. Stir-fry anything..within reason.
I bought this a year ago and use it at least 2 – 3 times a week. I love this wok. I don’t find the weight a challenge since I toss it in the sink, add a little water (never use soap) and wipe it out. Back to the stove wipe out excess water and heat it up. Add a little cooking oil smooth it around (no dripping excess) and it is set and ready to go. It heats wonderfully. I have a family of 6 here and sometimes it’s a bit too small with the growing boys. It was practically ready to go right out of the box. I just wiped a little oil on it, heated it and continued doing that for a couple of days. My only complaint is that I would like to have one a bit smaller for stir fried veggies and a larger one for a big family. You won’t regret this purchase.
But I am happy to have it!!!!!!