Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
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- Sturdy base keeps wok stationary on the stovetop
- Preseasoned and ready for immediate use
- Can be used on any stovetop: electric, gas and induction and can be used in the oven
- Large loop handles for ease in handling
- Hand wash only
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Top Customer Reviews
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.Read more ›
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.
As a matter of fact, I have my wok and a small skillet "reseasoning" on my gas BBQ grill as I write this. I only need to give this stuff a quick scrub under hot water, spray it down or rub it with a little cooking oil and warm it a bit to dry. Castiron will not discolour as does stainless steel. Castiron will not give off harmfull gasses as will teflon coated cookware when over heated. Castiron will give you even heating unlike stainless steel with its "Hot-spots".
There are no fussy care instructions like that for expensive anodized alluminum cookware. Castiron is very forgiving if you should abuse it. Just clean with steel wool and reseason according to instructions.
Sometimes, I think that the old ways of the old days were much more healthier and easier than the new days of corporations trying to find that next "best thing" gimmic that will make them billionaires without regard to what their products can really do whether harmfull or convenient.
Honestly, nothing cooks as evenly or as well as castiron in my opinion. Follow all the cookware use and maintenance instructions and you will be truly rewarded by its cooking abilities and ease of care.
Here's a tip: If you want a truly non-stick surface and the fine black patina of well aged castiron cookware in short order, save your bacon fat, refrigerate it and use it for seasoning your castiron.
Most Recent Customer Reviews
I love this wok! I've had it for a couple of years now and it is my favorite cooking vessel. I've never been crazy about frying things, but with this wok I do it all the time. Read morePublished 5 days ago by Morine
great now i need a 100,000 BUT burner like they have in the Chinese restaurantsPublished 16 days ago by Amazon Customer
I have always wanted a cast iron wok for years and this product does not disappoint. The cook is perfect for an amateur chef like me. I use it for majority of my meals. Read morePublished 22 days ago by JabbaWaddle
Big and heavy. it takes a while to warm up but holds heat well.
I use it on an induction cook-top so the bottom has to be very flat. Read more
Great solid cast iron wok. Works wonderfully on my induction stovetop. Came pre-seasoned, ready to use. I love it.Published 28 days ago by Moon mama
I bought this because we have an electric (non induction) stove that is not particularly strong. I was hoping that the cast iron mass would be able to slowly build up heat and then... Read morePublished 1 month ago by James D
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