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Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Cherry

41 customer reviews

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  • Authentic-style wok made of enameled cast iron
  • 2 loop cast-iron side handles help ensure safe transport
  • Secure-fitting glass lid with phenolic knob locks in heat and moisture
  • Hand washing recommended; oven-safe to 350 degrees F
  • Measures approximately 5.3 IN 16.5 IN 14.5 IN
2 new from $259.99 1 used from $180.00

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Product Description


Le Creuset Cast Iron Wok with Glass Lid 14-1/4-Inch, Red

Product Details

Color: Cherry
  • Product Dimensions: 16.5 x 14.5 x 5.3 inches ; 12 pounds
  • Shipping Weight: 14.5 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00008WFFE
  • Item model number: L25W3-3667
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #181,578 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

236 of 255 people found the following review helpful By Joanna T. Prout on September 16, 2011
Color: Black Onyx
I know this review is going to get trashed, with people howling about what Amazon reviews are 'supposed' to be. But with this review I may very well save some people a big chunk of change, so onward.

See, this product is a good example of the problem with Amazon reviews - anyone who really knows how to use a wok wouldn't even consider this product, much less buy it and post a review. So this product gets very high reviews from happy but misled customers, and much better woks costing 1/5th as much get slightly more mixed reviews from people who know what they're doing but compare one decent wok to another.

Reasons this is a poorly thought out product:

- Heavy weight hinders you when tossing food. Tossing food is not just for show - it's an essential part of the main school of wok-based cookery. It exposes food to extremely high heat in brief bursts but at the same time moderates the heat and keeps food from overcooking or burning. This is crucial for getting that flavor that only comes from proper use of a wok.

- Enamel doesn't season anywhere near as well as bare carbon steel. Seasoning is critical both for the proper flavor and to keep foods from sticking

- The cast iron pan doesn't heat as fast or as hot as carbon steel. High heat is also crucial for majority of wok-based cooking. Slower heat response is also less-than-ideal for a wok.

- I have severe doubts that the enamel coating would stand up to the extremely high heat of a real wok burner, in case you ever get a chance to use one.

- It costs five times as much as much better carbon steel woks

When you buy this pan, you are paying for a very expensive and pretty pan in a wok shape. But it's not a wok.
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45 of 47 people found the following review helpful By Sekhmet2 on December 10, 2007
Color: Cherry
I was not sure this wok would measure up to my standards of Chinese cooking. I have two other traditional Chinese steel woks that I use a lot. But, what I found with this wok is that, even though the heat source doesn't have to be on high, the mass of iron in this wok generated much more heat and my Chinese dishes came out fantastically. I have been totally shocked at how this wok performed.

The surface needs to be gently seasoned, as do the surfaces of Le Creuset's grill pans, but, once that is done, food rarely sticks to it (or, the grill pans). I usually let some water soak in the pan after I've taken the food out, and after that, stuck-on food easily come off. I highly recommend this pan.
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81 of 91 people found the following review helpful By Southern Review on September 30, 2008
Product Dimensions:

Le Creuset Wok measures: 14 x 14 x 4 inches ; 14.1 pounds -
Limited lifetime warranty

Staub 7-quart Wok measures 14 inches in diameter; 15 pounds -
Lifetime limited warranty

Le Creuset claims their wok is "Dishwasher safe" However, one should not place seasoned woks in a dishwasher as the detergent will break down the pan's seasoning and "wok hay". That is after all, one of the desired characteristics of a wok.

Le Creuset is oven safe to 400 degrees.

Staub 7-quart Wok: Hand washing recommended by Staub. Although their new cooking surface is less tenuous than the Le Creuset's matte surface due to Staub's superior enameled interior, in addition to their exterior surfaces being enamel-coated.

Staub is oven safe to 500 degrees.

The Staub wok is ready to use immediately.

My Le Creuset, while also enameled, it performed best after it was seasoned.

Both will become better cooking surfaces with continued use and proper care.

Of note however, both woks receive identical use in my kitchen. The Staub's cooking surface holds up better, and significantly out performs the Le Creuset.
The later tends to flake, pit, and lose its structural integrity - as used in my kitchen.


Staub enameled cast iron products are highly durable. They do not discolor or rust, they resist chipping, and do not require seasoning.

Le Creuset enameled cast iron products are also highly durable.
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20 of 21 people found the following review helpful By Sean on February 24, 2011
Color: Cherry
I've used carbon steel and stainless steel woks in the past. The Le Creuset is an excellent wok, but for the money carbon steel is the way to go. I suppose the advantage of the Le Crueset enameled cast iron is that it really holds the heat well, but preheating is required to get best results. Cast-iron is great for home kitchens because you can use it at lower temps. The general advice for stir-frying is to use medium-high heat or high heat, but Le Creuset warns against this when using cast iron: [...]

What you do want to do though, is let your cast iron wok slowly heat up. This will help you get more heat to the sides of the wok rather than just the center. Woks are not like flat-bottomed fry pans, so the sides should be cooler than the bottom-center... but you don't want them to be totally cold either... nor do you want to start cooking while the bottom is still just lukewarm. So don't just put this wok on the burner and start cooking after 30 seconds. I set it on a low flame for several minutes to let the heat slowly work its way up the sides, and then I increase to medium. that may not sound like enough heat for stir-frying, but the longer you leave cast iron on a low to medium flame the hotter it will get (same is true for any material, but the iron seems to hold the heat better). You may be surprised at how quickly the oil starts shimmering and then smoking.

I have made many stir fries over the last four years using our Le Creuset wok and it cooks extremely well. The matte enamel finish on the sides, as well as the gradual slope, makes it easy to move some ingredients out of the hot zone if you want to. It also lets you fit a lot of vegis in for steaming. This wok is also very easy to clean... although it is quite heavy (like all cast iron cookware).
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