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Lodge P14W3 Seasoned Cast Iron Wok, 14 inch
|Price:||$46.69 & FREE Shipping. Details|
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- 14 inch diameter Cast Iron Wok
- Sturdy flat base keeps wok stationary on the stovetop
- Use on Electric, Gas or Induction stove top. Can be used in the oven
- Seasoned with oil for a natural, easy-release finish that improves with use
- Made in USA
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From the manufacturer
Lodge P14W3 Seasoned Cast Iron Wok, 14 inch
The Lodge Wok is made of 100% cast iron, which retains heat better than other metals, making short work of everything from Asian stir fry to a summer vegetable saute. The flattened bottom is ideal for all cooking surfaces including induction.
- Gas flames should not extend up the sides of cookware.
- Match pan size to burner size.
- Don’t use in the microwave.
- When deep frying, fill cookware only to 1/3 of capacity.
- 14 inch diameter top, with 5.5 inch flat base
- Foundry seasoned, ready to use upon purchase
- Features 2 large loop handles
- Made in the USA
Use and Care
If you do Nothing Else...
Hand wash. Dry immediately—even before first use.
Rub with a light coat of vegetable oil after every wash.
How much oil? Enough to restore the sheen, without being 'sticky'.
Why? To keep the iron 'seasoned' and protected from moisture.
Seasoning—It isn't Salt and Pepper
'Seasoning'” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
Because you create, maintain, and even repair the 'seasoning', your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.
Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)
On glass or ceramic cooktops, lift cookware; never slide it.
Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.
Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.
Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
To Soap or not to Soap...
If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.
Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
Rust?! Don't Panic, it's not Broken
Without protective seasoning iron can rust.
It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.
If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions.
Refurbish Your Finish
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
- Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
- Rinse and dry completely.
- Apply a very thin, even coating of melted solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
- Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
- Set oven temperature to 350 – 400 degrees F.
- Place cookware upside down on the top rack of the oven to prevent pooling.
- Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
- Store the cookware uncovered, in a dry place when cooled.
- Repeat as necessary.
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|Sold By||Amazon.com||Amazon.com||Supply Shop||Amazon.com||Amazon.com||stores123|
|Item Dimensions||—||14 x 18 x 5 in||—||15.4 x 22.8 x 3.6 in||13.5 x 23 x 5 in||16 x 16 x 5 in|
|Material Type||Cast Iron||Information Not Available||Cast Iron||Steel||multi-ply||Glass|
|Size||14"||14 IN||14"||14-Inch||13 IN||17.5 IN|
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.
Top customer reviews
A: It's cast iron, it will out last you if you take care of it. (you're not going to put it in the dish washer, are you?) just spend five minutes after your meal to wash it (no soap needed). dry it (with a dish rag and then on the stove over low to medium heat) oil it (light coat with a paper towel).
B: It's a wok. Which means you only use it for Chinese, right? WRONG. Use to for anything and everything. Stir fry? Of course. Fried potatoes for breakfast? YUP! Best ever for your hash brown fix. Scramble the eggs in there too. Soup? Sure, why not?
Jambalaya? Paella? Ooh, I wanna take ya! Tossed Green Salad? Of course not, don't be stupid.
Any downsides? Sure, don't drop it our your toe. It weighs in at around seventy-five pounds! Okay, Its only about seven or eight pounds, but you still shouldn't drop it on your toe. Or the tile. Or the dog. Or an Ewok, which is not a Wok at all, but a joke played on all of us by George Lucas.
By the way this wok looks beautiful on the stove. it has character and looks (is) solid. It makes it look like you know what you're doing when you use it, even if you don't.
I also find the wok great for browning ground meat without getting the splatter all over the stove.
A tip for seasoning: After I bake something in the oven, I spray the wok with canola or wipe it with some peanut oil and pop it in the cooling oven and let the 'free' leftover heat season my wok between cooking sessions.
It is very heavy (almost 15lbs), which may be difficult for some people, which should be a consideration. Also keep in mind that the handles do get very hot, but you likely won't need to move it during cooking. If you do, have oven mitts handy.
I do get some food/sauce build-up, but using a sponge with hot water ONLY cleans up very quickly. Again, it is heavy, so manipulating it in a sink to clean may be difficult for some people.
Often I'll heat peanut, canola or corn oil in the Wok & deep fry chicken or fish. It's also great for gently cooking & steaming vegetables. This cast iron wok responds to flame adjustments quickly on a gas stove. Additionally I can control temperature response by utilizing the sides & texture of the wok as I cook. This is a very good piece of cookware & I recommend it for users who understand the process & benefits of cast iron.
WOK corn is what we are calling it. Right after the first batch was done, I hauled the air popper to the basement to the get rid of pile. Let the wok heat up on high and then put 1/4 cup oil in. Put one kernel of popcorn in. When it pops pull that out and put in a 1/2 cup of popcorn. Put a lid on. I use a 12" lid I have that will vent out steam. When the popcorn is about halfway done popping turn off the heat. The popcorn will finish popping. The wok does not need to be shaken like usual stove top popcorn. The sloped sides keep the popped kernels from burning.
Hands down the best wok I've ever owned and my favorite cooking pan. LODGE cast iron is the only way to go!!!
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