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  • Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
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Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch

by Lodge
| 61 answered questions

List Price: $80.00
Price: $49.96 & FREE Shipping. Details
You Save: $30.04 (38%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
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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
29 new from $49.96 10 used from $43.15

Frequently Bought Together

Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch + Joyce Chen 31-0066, Nonstick Steel Dome Lid for 14-Inch Wok + Wok Ring
Price for all three: $68.50

These items are shipped from and sold by different sellers.

Buy the selected items together


Special Offers and Product Promotions

Package Quantity: 1
  • Buy Used and Save: Buy a Used "Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch" and save 46% off the $80.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Package Quantity: 1
  • Item Weight: 10 pounds
  • Shipping Weight: 13 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00063RXQK
  • Item model number: P14W3
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (477 customer reviews)
  • Amazon Best Sellers Rank: #724 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Package Quantity: 1

With its contemporary style, curved lines and legendary cooking performance, the Lodge 14" Cast Iron Wok is an over-sized vessel that is the perfect size for cooking generous amounts of your favorite stir-fry recipes. The cast iron properties of this wok provide superior heat retention and allows for even heating throughout, ensuring your food is properly cooked. Designed with two assist loop handles which offer a safe, secure grip. The unique flat bottom allows you to use an electric or gas range without a ring to hold the wok steady as it transfers the heat rapidly from the burner to the wok. If you like to deep fry, this wok will run circles around most any cookware and requires less oil. Proudly made in the USA since 1896. Lodge proudly continues the legacy which began more than a century ago with Joseph Lodge. Cast iron is economical and durable. Seasoned for a natural, easy-release finish that improves with use. Seasoning is a necessary step in using cast iron cookware. Oil is baked into the pores of the iron at the foundry to prevent rusting and to eventually provide a natural, non-stick cooking surface. After cooking, clean wok with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot cast iron into cold water. Thermal shock can occur causing the metal to warp or crack. If you are having trouble removing stuck-on food, boil some water in your wok for a few minutes to loosen residue, making it easier to remove. Towel dry immediately and apply a light coating of oil to the wok while it is still warm. Store in a cool, dry place.


Customer Questions & Answers

Customer Reviews

It heats evenly, it's easy to clean and it is very versatile.
Amazon Customer
It sits quite nicely on my gas burners and would work equally well on electric coils or a flat top stove.
CMCM
I am very pleased with the quality and use-ability of this Lodge Wok.
Reviewed in Paradise

Most Helpful Customer Reviews

433 of 446 people found the following review helpful By H. U. on February 28, 2005
Item Package Quantity: 1
Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.

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.
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302 of 310 people found the following review helpful By Joshua Cohen on December 8, 2005
Item Package Quantity: 1
Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.

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.
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85 of 92 people found the following review helpful By Michael G. Martin on March 9, 2008
Item Package Quantity: 1
I bought mine at the Lodge Outlet store in Tennessee this winter and paid $35.

Before that, I'd scored a LeCreuset 14" wok on ebay. I was heartbroken when it fell off the top of my fridge, broke against the edge of the dishwasher -- and I was nearly broken-footed, too. Buying the LeCreuset wok was the end of 2 years of research and planning. I am a very serious ex-pro caterer, and I don't let junk in my kitchen. Most of my cookware is Chantal or LeCreuset; I like the really good stuff.

I was skeptical that a >$50 wok could stand up to the memory of that beloved piece of cookware -- and now do I feel like a sucker for having spent so much on it in the first place! This wok soaks up heat, is bigger than the LeCreuset, and does a beautiful job of stir and deep frying. It is totally nonstick as long as you use safflower oil and know what you are doing -- I heat the wok for 15 minutes on a high burner, then put in my oil seconds before I put in my prepped food. Cleanup is a snap -- if anything does stick, I just scour it with steel wool -- no useless ceramic or enamel coatings, just cast iron.

Cast iron, seasoned right, will clean easily without soap. If you can't deal with not using soap, go back to using T-Fal nonstick.... NEVER use soap on this pan -- it's a sin against nature. Little pores in the iron bond with oil in the "seasoning" process, and soap ruins them (and gives food a soapy taste if it gets in the pores). This wok's pre-seasoning is really impressive, though I did oil it thoroughly before I used it, because I am a geek.

I would pay $100 for this wok if I had to; the LeCresuet costs $179 at the outlet, $239 reatil. The Amazon price for this one is a steal.
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117 of 129 people found the following review helpful By REDc on July 27, 2005
Item Package Quantity: 1 Verified Purchase
So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly. I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.

The flat bottom does justice when on a traditional electric range and is just as effective in cooking.

I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.
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