- 12-3/4 inches in diameter by 3-3/4 inches deep
- Nonstick when seasoned
- Spreads heat evenly, even up the sides
- Made in the USA
- Made in USA
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Product Description
Amazon.com Review
Woks make the best stir-fry, bar none. And cast iron is an ideal material for woks, as a consistent temperature is maintained on the entire surface of the skillet, decreasing in intensity the further away from the heat source the food gets. When something is done, just slide it up onto the gently sloping sides to keep warm while the rest keeps cooking. Fancy alloys and coatings on other types of cookware are simply trying to emulate the innate qualities of properly seasoned cast iron: heat retention, even heat distribution, and a scratchproof nonstick surface that will never warp. Since 1896, Lodge has been steadily producing the world's most extensive selection of professional cast-iron cookware, lovingly poured one piece at a time. Cared for properly, which means never even thinking of putting them in the dishwasher, these products will last for generations. --Dominic Johnson
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Most Helpful Customer Reviews
41 of 43 people found the following review helpful:
1.0 out of 5 stars
great concept, poor design,
This review is from: Lodge Cast Iron Stir Fry/Wok Skillet (Kitchen)
Cast iron is the only way to go when you are cooking on anything over 30,000 BTUs. Lodge has a lock on this market. Trouble with this wok is the sides are not high enough. As soon as you start mixing, your food goes sliding up and over the side. Also, for the extreme weight, the handle should be wider; distributing the weight a little more broadly for the weak hand hold. I gave mine away after three months. I wish they would change the design; I'd buy three!
52 of 64 people found the following review helpful:
1.0 out of 5 stars
Cast Iron is NOT for Woking!,
By Tim Warneka "Leadership Expert, Keynote Speak... (Cleveland, OH USA) - See all my reviews (VINE VOICE) (REAL NAME)
This review is from: Lodge Cast Iron Stir Fry/Wok Skillet (Kitchen)
Let me start out by saying that I am a BIG fan of cast iron - I have several sized skillets, and a dutch oven. I will ONLY cook pancakes in a cast iron skillet - nothing else comes close! And cast iron is an absolute necessity for blackened anything (fish, chicken, etc.)I've also been cooking with woks for years. BUT............ Cast iron is NOT for a Wok. The idea behind a wok is to cook foods very fast at very high temperature, then to stop cooking. Cast iron takes too long to heat up, and then retains the heat - which continues to cook the food after you're done stir-frying. Instead of crispy veggies, you get mush. I would replace everything else in my kitchen with cast iron, but not the wok.
13 of 14 people found the following review helpful:
5.0 out of 5 stars
Great all around pan,
By Ken Musick (Chicago, IL USA) - See all my reviews
This review is from: Lodge Cast Iron Stir Fry/Wok Skillet (Kitchen)
My dad originally bought one of these woks from lodge and we use it for everything. We can brown all sorts of meats for varying dishes. For Stir-frying it is incredible, nothing sticks to it and we don't have to worry about even cooking. I have recently purchased one for myself and I couldn't be happier with it. At less than 50 is is a great bargain. Another great use for it is deep frying. It is a tad heavy so do not try to pick it up and serve because it will very easily slip from your hands. Overall my favorite cooking tool ever.
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