Seasoned ready to use 14" wok with loop handles features even, fast heating and excellent heat retention. All important factors in successful stir frying, simmering and braising. This unique flat bottomed cast iron wok allows you to use an electric or gas range without a ring to hold the work steady and transfers the heat rapidly from the burner to the wok.
List Price:
$80.00
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$49.97
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Product Details
Product Length:
0.0 inches
Product Width:
0.0 inches
Product Height:
0.0 inches
Product Weight:
0.0 pounds
Package Length:
21.2 inches
Package Width:
14.7 inches
Package Height:
5.0 inches
Package Weight:
13.2 pounds
Average Customer Rating:
based on 151 reviews
Features
14-inch cast-iron wok for stir-fries and other recipes
Preseasoned with vegetable oil formula and ready for immediate use
Cast-iron surface heats slowly and evenly to prevent burning
Nonstick, rustproof finish cleans easily; hand wash only
Includes pair of large loop handles; lifetime warranty
Customer Reviews
Average Customer Review: ( 151 customer reviews )
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Most Helpful Customer Reviews
246 of 250 found the following review helpful:
Right Tool for the Right Job Mar 01, 2005
By H. U.
"Cooking Enthusiast"
Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.
A. It's heavy cast iron, which means it retains heat exceptionally well. Because of the high thermal mass, you'll have to be patient as the wok takes a few minutes to heat up while on the stove. After it heats up, you'll be rewarded with long-lasting high temperature heat (if desired... it's really for you to control... steady medium or low is very attainable, too) perfect for doing restaurant-style stir-frying at home. That is, you can toss food in the pan without worrying that the pan will cool off and boil/steam your food with the escaping moisture. Searing on the home stove is well within this wok's capabilities. All of this just requires patience.
B. It's a wok, which means that the heat is concentrated at the bottom and tapers off going up the sides. You control how you cook your food by where you situate it relative to the bottom/center. The non-slippery surface of the wok makes this possible, since you can slide food up the sides to reduce the amount of heat it gets exposed to, and the food will stay, rather than fall back down to the bottom, like a teflon-based non-stick surface.
C. It's pre-seasoned, so it's fairly non-stick. I have yet to experience having anything completely stick to it while cooking, whether it's coated meat, stir-fry, vegetables, or egg scrambles.
Because it's heavy cast-iron, you get all these benefits that you don't find with the typical woks you see in the marketplace. Compared to traditional woks, this is not one that you'll be handling while you're cooking. Once it heats up, it gets hot... real hot... including the handles. You'll be scooping food out of it rather than pouring food from the wok to a plate, and you'll be leaving it on the stove over dinner until the thing cools down enough to handle. BE CAREFUL! (wouldn't want anyone to experience any nasty surprises)
Also, since it's cast iron, this piece of cookware requires a bit more TLC than your ordinary anodized aluminum/teflon-coated cookware. You won't be washing this with soap, rather Lodge recommends hot water and a stiff brush, and you'll need to keep it dry and seasoned (rubbed with oil) when you're storing it. It's a bit of extra work, but to me, it's completely worth it as even quality teflon-coated pans will wear out far sooner than well cared for cast iron cookware.
At the end of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking calls for it. I reach for my cast iron pieces to do the job they're best suited for... anytime I need steady heat, high temperature cooking, and/or searing capability. It's just a matter of using the right tool for the right job.
Honestly, I'm so glad Lodge makes affordable cast iron cookware. I've been wanting to pick-up some cast-iron pieces for a while. Until I found Lodge via Amazon.com, I have always turned away disappointed when I see how much Le Creuset costs at retail stores. Thanks, Lodge & Amazon.com!
138 of 140 found the following review helpful:
The Only Reliable Wok for the Typical American Stove Dec 09, 2005
By Joshua Cohen
"Cooking Since Childhood"
Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.
However, a pre-heated (I give it at least 10 or 15 minutes) cast iron wok holds on to enough heat to enable you to properly stir-fry. And cleaning is not that bad. After removing the food throw in a cup or two of very hot water and scrub with a stiff, non-nylon (it melts) kitchen brush (a grill brush is ideal). Pour out the dirty water (ok, this is a trick because of the weight), put it back on the heat to boil off any excess moisture, and wipe it with an oiled paper towel and let cool.
By the way, if you like to deep fry, a cast iron wok runs circles around most any fry rig and requires less oil. In fact, deep frying is a great way to season or re-season the wok.
If you want a wok with less maintenance, anodized aluminum (Calphalon, Circulon, Analon, et al) is really your only other choice. It does not sear quite as well because it does not have the same heat retention, but it does a good job because it is so thermally conductive liquid evaporates before it can pool. It works especially well with vegetables and white meats. A little hot water, dishwashing liquid, and a scrubby sponge is all you need.
62 of 64 found the following review helpful:
Best WOK ever... Jul 28, 2005
By REDc So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly. I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.
The flat bottom does justice when on a traditional electric range and is just as effective in cooking.
I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.
35 of 35 found the following review helpful:
Better Than LeCreuset for 1/4 the price! Best Wok on the market! Mar 10, 2008
By Michael G. Martin I bought mine at the Lodge Outlet store in Tennessee this winter and paid $35.
Before that, I'd scored a LeCreuset 14" wok on ebay. I was heartbroken when it fell off the top of my fridge, broke against the edge of the dishwasher -- and I was nearly broken-footed, too. Buying the LeCreuset wok was the end of 2 years of research and planning. I am a very serious ex-pro caterer, and I don't let junk in my kitchen. Most of my cookware is Chantal or LeCreuset; I like the really good stuff.
I was skeptical that a >$50 wok could stand up to the memory of that beloved piece of cookware -- and now do I feel like a sucker for having spent so much on it in the first place! This wok soaks up heat, is bigger than the LeCreuset, and does a beautiful job of stir and deep frying. It is totally nonstick as long as you use safflower oil and know what you are doing -- I heat the wok for 15 minutes on a high burner, then put in my oil seconds before I put in my prepped food. Cleanup is a snap -- if anything does stick, I just scour it with steel wool -- no useless ceramic or enamel coatings, just cast iron.
Cast iron, seasoned right, will clean easily without soap. If you can't deal with not using soap, go back to using T-Fal nonstick.... NEVER use soap on this pan -- it's a sin against nature. Little pores in the iron bond with oil in the "seasoning" process, and soap ruins them (and gives food a soapy taste if it gets in the pores). This wok's pre-seasoning is really impressive, though I did oil it thoroughly before I used it, because I am a geek.
I would pay $100 for this wok if I had to; the LeCresuet costs $179 at the outlet, $239 reatil. The Amazon price for this one is a steal.
I am also going back to that outlet in Tennessee with more money next time -- Lodge has an enameled line of cookware that's pretty -- but I'm a convert to real cast iron.
PS I also bought their 2 burner griddle at Target -- again, why buy LeCreuset's for 3 times the price? Griddles can warp over time, no matter how nice they are, so I didn't want to pay that much. The Lodge product is comparable to superior!
31 of 31 found the following review helpful:
The best investment you'll ever make Jun 05, 2008
By Suzie Q I recently bought this wok after having taken a Thai Culinary Class in Thailand. I needed a wok to produce authentic Thai food. I was a little hesitant to buy this wok since there was no mention in the description or in the reviews about the bottom of the wok. Most woks that have a rounded bottom come with a ring so that it will sit on your cooktop. Thai kitchens assume that everyone has a round bottom wok and the cooktops are fitted to accomodate that. Not so here in the US (unless you buy the wok ring attachment for your Viking stovetop). The wok itself is round on the inside but flat on the bottom, so no issue there. It works nicely on the cooktop. I use this wok for everything. It stays out all the time, whether I'm sauteeing vegetables or creating a stir fry. Its very heavy, and therefore heats up nicely and retains the heat, perfect for whatever you're cooking. It cleans up easily with just hot water and a scrub brush. I would definitely recommend that you buy the wok spatula to go with it, there is a very nice one on Amazon thats stainless steel with a wooden handle. The spatula is curved so that it conforms exactly to the inside curve of the wok. You just can't beat cast iron for cooking!!! I've had many woks, electric ones as well. None can compare to this one!
based on 151 reviews
Right Tool for the Right Job Mar 01, 2005
By H. U.
"Cooking Enthusiast"
