Customer Reviews

Lodge Cast Iron Stir Fry/Wok Skillet

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(3)

 

 

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!

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.

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.

I have an antique Ng and Taylor carbon steel wok that has worked incredibly well for 30+ years. Round bottom so I can scoop food up the sides when needed and when I turn the heat off, the heat starts to go away. I tried cooking on a friend's Lodge wok and the meal was almost over by the time it heated up and it was still hot when people started going home. I love cast iron, especially Lodge, but woks should be carbon steel and not cast iron or non-stick.

Wish I had discovered these long ago. Terrific for browning, stir frying, sautes, braising etc. I sometimes use this on the porch with a propane fired 35,000 btu cast iron table top burner. It works fine in the kitchen too. I needed to locate an adequate cover for braising etc.

This was always the pan we cooked with until my husband left it outside in the rain and it rusted. The shape of the base has ridges underneath to catch the heat and the cast iron conducted perfectly. I took one star off my rating because of the difficulty to care for cast iron pans (occasional seasoning and then having to keep away from extended exposure to water). We have been trying to replace the pan since the old one was thrown out, but have not found it until now. If I had known it would be so difficult to find I would have revived the old one!