Uno Casa Cast Iron Wok Pan – 8 lb. Flat Bottom Wok with Silicone Lid – 12 Inch, 5.2 Q, Compact, Durable Induction Wok for Both Indoor and Outdoor Cooking

Bought this as a Karahi (it has a flat bottom) as I enjoy cooking Indian dishes. My previous steel wok had seen better days after thousands of curries over the years and I needed a replacement. What’s important to know is that you have to IGNORE the reviews which mention rust. These are left by people who aren’t familiar with using cast iron cookware. You can’t just shove it on the hob, use it, bung it in the dishwasher and be done. For a start, I didn’t know how good the pre-seasoning was, so I washed the pan on hot water and soap before drying it and applying (by hand and with fingers) a coating of grapeseed oil. It then went in the oven at 210 degrees for 30 minutes before the oven was turned off with the pan still inside. I did this three times before cooking in it for the first time. It’s as good as any quality non stick coating now and just requires a two minute soak in hot water and rinse round to make it sparkling again. I suspect people simple aren’t taking the time and effort required to properly season their pan. After washing, dry the pan thoroughly and place on the burner to warm through – this dries it completely. I then add (again using fingers) a thin layer of grapeseed or similar high smoke point oil to the surface, before putting the (excellent) glass and silicone lid back on for storage. I’m sure you COULD skip this last bit, but making sure it’s 100% dry and away from moisture is the key to preventing rust, that and proper seasoning. Verdict? It’s heavy. It’s good. Very good. Buy it.

Nachdem wir uns an die Aufwrmzeit gewhnt haben, mchten wir Pfannen, Tpfe und auch diesen Wok nicht mehr missen.
Wichtig! Gut Einbrenne

Beautiful wok with nice glass lid.

Cast iron like this item appears to work really well for people with higher fat diets, where lots of animal products, oils, butter, lard, etc. are used in their cooking to keep the cast iron well-greased,

Unfortunately, I cook mostly plant-based meals with very low amounts of oil and fat added, so this item did not work out for me- I’m going back to non-stick pans.

I want to emphasize that you have to add a LOT of cooking oil (or lard, butter, fatty meat, etc.) while cooking to cast iron. If you do not, the bottom of the wok just builds up a thick brown burnt crust, with the little burnt brown bits stick to your food

Photos: Photos are of the wok-cooked foods, wok after cooking with the crusted/burnt food described, and the wok after I did the after-cleaning steps.

Care Background: I followed the instructions given to initially season it l, and repeated the steps 2 times. Since then, I have also cooked food in it 3 additional times. After every use I follow the given instructions cleaning it, drying it out fully in oven, and putting a coat of oil on it after use. It’s a lot of extra effort and the hot oil smell is pungent.

It is preseasoned but it actually still need some season to actually make it nonstick. After frying chicken and bacon with it serval time, it become shiny and non-stick. So overall, it is a good castiron wok, worth the purchase.

can cook a large amount of food at once, non-stick,but it’s heavy .