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

by Lodge
| 42 answered questions

List Price: $80.00
Price: $62.28 & FREE Shipping. Details
You Save: $17.72 (22%)
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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
22 new from $54.52 1 used from $45.00

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: $75.98

These items are shipped from and sold by different sellers.

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Special Offers and Product Promotions

  • Buy Used and Save: Buy a Used "Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch" and save 43% 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

  • 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 (406 customer reviews)
  • Amazon Best Sellers Rank: #1,413 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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

If you like to cook Chinese food, you will love this wok.
Quan Masiello
It sits quite nicely on my gas burners and would work equally well on electric coils or a flat top stove.
It heats evenly, it's easy to clean and it is very versatile.
Jan Balsamo

Most Helpful Customer Reviews

264 of 269 people found the following review helpful By Joshua Cohen on December 8, 2005
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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411 of 424 people found the following review helpful By H. U. on February 28, 2005
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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34 of 34 people found the following review helpful By Cathi on May 12, 2006
Verified Purchase
This is an awesome wok! I have had several woks over the years, but none I have liked as well as this one. I will keep this one forever. I read cast iron wok reviews where people have not liked the weight of a cast iron wok, but the weight is a plus for me. The weight keeps it on the burner while I am doing fast work, adding ingredients and stirring. The only time the weight is not a plus is when serving the food. But since I never pick up the whole wok to serve anyway and scoop out of it, so that is not a problem either. For cast iron, it is not that heavy anyway. The handle design is a plus too, the handles cool down fast and act like ears that set the wok on a double sink edge to rinse after cooking. The pre-seasoning really performs fantastic, it starts out being pretty much non-stick. The only time I have had trouble was when I put oil in the wok before it got real hot, then things didn't cook as nicely, and stuck a little. But after reading Grace Young's Breath of a Wok, I learned how to cook in the wok properly, and I completely and absolutely love this pan.
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47 of 49 people found the following review helpful By junior 5 on February 8, 2009
Verified Purchase
Bought this wok to replace several generations of non-stick woks whose non-stick coatings have been consistently degrading over time. Knowing the health risks of the non-sticks, I looked around and found this seasoned cast iron wok. First impression is that this is a generational wok, that with its solid construction, this is a wok that you could pass down to your children and grandchildren as long as the instructions regarding cleaning and maintaining the seasoning are followed. The only negative is that this is a fairly heavy wok so I end up washing this wok every time as my wife insists that it is too heavy for her to handle. As per a previous review this wok will sit on your standard sink so it is easy to spray with water and scrub clean. However, it is still fairly heavy and if your cooking needs are limited, I would suggest you downgrade to a smaller diameter cast iron wok. Going one size down will also help you be able to use all of your burners on a standard 4 burner stove as with a wok this wide it will take out of action another one of your burners.
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