LodgeBOLD 14 Inch Seasoned Cast Iron Wok; Design-Forward Cookware

I had a stainless wok forever, but if you know about wok cooking you know why that was a bad choice. I absolutely did not want a non-stick wok for the obvious reasons. I read endlessly about woks, watched seasoning videos, bought Grace Young's book (she recommends a carbon steel wok and didn't seem to like American cast iron), but it just seemed that this particular Lodge cast iron wok has it all so this is what I decided to get. I had seen it in a local shop and once I'd looked at it, I kept coming back to it as a possibility. It has the traditional rounded bottom inside, which I've found I really like, but there is a square flat platform on the bottom side so you do NOT need a wok ring. It sits quite nicely on my gas burners and would work equally well on electric coils or a flat top stove. On high, it gets to the right heat in about 10 minutes, and once it is hot, it stays nice and hot, just as it's supposed to. The Lodge wok is beautiful and comes pre-seasoned, which I consider a great feature. When considering a new carbon steel wok, I frankly did not relish the task of getting a thick layer of seasoning on it (over time, too).Taking care of this cast iron wok is extremely simple and no trouble at all. It will become increasingly seasoned as you use it over time, but unlike a new carbon steel wok, this one is ready to go out of the box and you build it up from there. Surprisingly, when you turn off the heat, it seems to cool down for cleaning a lot faster than many reviewers implied. Cleaning is a snap: When it's cool, put it in the sink and add water, use a firm brush to scrub bits out, use a paper towel and water to clean as well (no soap, though!!), then dry it well, put on the heat for a few minutes to thoroughly dry it, then wipe some oil inside the bowl, and you're done. It simply is NO trouble at all, and I want to emphasize that because the whole wok care thing worried me before I got one.I think I read that this weighs 14 pounds. Big deal...this weight makes it nice and solid on the burner, and as a previous reviewer said, you can use two hands/two spatulas if you want to mix the food around with no worry of the wok turning over or moving around and I like not having to to hold onto a handle as you would with the light weight carbon steel woks. If I want to hold one of the handles for any reason, I put on an oven mitt, but I'm finding I don't need to hold any handles at all except when putting it on the stove or moving it to the sink to clean, and in both those instances the wok would be cold. No big deal! A reviewer a couple of reviews before this one made some excellent points so I won't repeat what he said, I'll just say I agree completely. This wok will last forever and Amazon's price is fantastic....it was almost double Amazon's price at my local kitchen shop, PLUS tax on top of that! So this is an amazing buy, and with Amazon prime it arrived in just a couple of days.

First of all, I readily admit that cast iron is neither traditional nor particularly recommended for wok cookery. If you have a gas range or are cooking over any sort of flame, it's very possible the traditional form will be by far the best option. I, however, have a halogen cooktop...and a traditional wok is clumsy and heats quite poorly by this method. This Lodge cast iron wok and I have been forging a relationship for the past 6 months and I have found it to be an extraordinary tool: the vegetables in my stir fries brown perfectly without becoming overdone, there is no liquid build-up that must be steamed away (making all of the stir fry ingredients soggy and far past done in the meantime), and it is virtually non-stick. It is large enough to handle a dish that could likely serve 10 or more with leftovers, but is just as reliable with a serving for one. Clean up is quite easy, provided you are at least somewhat familiar with the quirks of cast iron. Cons? It is *heavy*. I personally don't mind this, but it may be a factor if lifting is an issue. It is also large, which means that mine lives in the oven when not in use--I simply have no other place where it will fit. Not a con, particularly, but something that is very helpful to know: this pan MUST be preheated--and for a decent chunk of time--in order to perform at its best. I have got in the habit of putting it on a hob set on a mid-heat setting for 15-20 minutes before I start the sauté. Just add the oil next, let the oil heat on high, and start the stir fry. I generally keep it on high until adding the sauce, at which time I turn it off (the heat from the pan will keep everything at temperature until it's ready to be served). If I follow these steps, everything turns out beautifully and the pan itself is a snap to clean. If I miss the preheating? Disaster--everything wants to stick and the veg ends up boiling in rendered liquid. Happily, cast iron is amazingly forgiving and may be easily re-seasoned if need be--just scrub it out, rub it with a light coat of oil, and place it in a 200-degree oven for about an hour. I have got in the habit of doing this as a matter of course whenever I use the pan, as it also prevents any rust should there be residual water from the washing up. The wok is possibly even more gorgeous now than it was when I first made the purchase, and it has become one of my most treasured kitchen pans!