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

by Lodge
795 customer reviews
| 102 answered questions

List Price: $80.00
Price: $68.95 + $10.49 shipping
You Save: $11.05 (14%)
In stock on January 1, 2016.
Order it now.
Ships from and sold by DREAM TECH.
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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
7 new from $59.10

The Thenksgiving Store
$68.95 + $10.49 shipping In stock on January 1, 2016. Order it now. Ships from and sold by DREAM TECH.

Frequently Bought Together

  • Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
  • +
  • Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid for 14-Inch Wok
  • +
  • New Star International NCWS-9 Steel Wok Rack, 7¾-Inch and 9¾-Inch Reversible Size
Total price: $92.15
Buy the selected items together

Compare to Similar Items

This item: Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
Customer Rating 4 out of 5 stars (795) 4 out of 5 stars (241) 4 out of 5 stars (102) 4 out of 5 stars (253)
Price $68.95 $15.05 $44.95 $27.99
Shipping $10.49 FREE Shipping FREE Shipping FREE Shipping
Material Cast Iron Steel Cast Iron Glass
Size 14" 13.5-Inch 14 IN 17.5 IN
Dimensions 0 inches x 0 inches x 0 inches 3 inches x 13.75 inches x 13.75 inches 3.75 inches x 22.75 inches x 14 inches 5 inches x 16 inches x 16 inches
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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.

Product Details

  • Item Weight: 10 pounds
  • Shipping Weight: 11.4 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • 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 (795 customer reviews)
  • Amazon Best Sellers Rank: #5,585 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

Customer Reviews

Most Helpful Customer Reviews

522 of 538 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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396 of 407 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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83 of 87 people found the following review helpful By Suzie Q on June 5, 2008
Verified Purchase
I recently bought this wok after having taken a Thai Culinary Class in Thailand. I needed a wok to produce authentic Thai food. I was a little hesitant to buy this wok since there was no mention in the description or in the reviews about the bottom of the wok. Most woks that have a rounded bottom come with a ring so that it will sit on your cooktop. Thai kitchens assume that everyone has a round bottom wok and the cooktops are fitted to accomodate that. Not so here in the US (unless you buy the wok ring attachment for your Viking stovetop). The wok itself is round on the inside but flat on the bottom, so no issue there. It works nicely on the cooktop. I use this wok for everything. It stays out all the time, whether I'm sauteeing vegetables or creating a stir fry. Its very heavy, and therefore heats up nicely and retains the heat, perfect for whatever you're cooking. It cleans up easily with just hot water and a scrub brush. I would definitely recommend that you buy the wok spatula to go with it, there is a very nice one on Amazon thats stainless steel with a wooden handle. The spatula is curved so that it conforms exactly to the inside curve of the wok. You just can't beat cast iron for cooking!!! I've had many woks, electric ones as well. None can compare to this one!
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86 of 93 people found the following review helpful By R. Cowell on June 10, 2006
I have, over several months, been building my arsenal of cooking pots and pans from Lodge's extensive line of castiron cookware. I have absolutely no complaints with any of their offerings. As I aquire more castiron ware, my other inferior cookware goes into the garage sale box. The only cookware I will retain are a couple of stainless steel pots for boiling such things as noddles. Otherwise, all my cooking is done in castiron. Maintenance is easy despite what others may tell you.

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.
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