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Lodge P14W3 Seasoned Cast Iron Wok, 14 inch
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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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|Item Dimensions||—||—||13.5 x 23 x 5 in||14 x 18 x 5 in||14 x 23.25 x 5.63 in||13.75 x 13.75 x 3 in|
|Material Type||Cast Iron||Cast Iron||Stainless Steel||Information Not Available||Steel||Steel|
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
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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 have a electric flat top stove and purchased this because it says it can be used on electric. It takes a bit to heat up and I put it on a bigger burner to help keep the sides hot. It worked pretty well, although may have gone a little better if my kids hadn't chosen dinner time to distract me on my first attempt at cooking with a wok. I'm a novice at stir fry, but have been using cast iron daily for years. It's been a while since I've purchased a new cast iron pan (because they never need replacing. One of my pans is actually my MIL old fry pan.) So the preseasoning is new for me. It seemed to flake off in my scrambled eggs this morning. It still was as nonstick as my other pans on the second batch of scrambled eggs though.
Seems like a solid quality piece by Lodge. I really feel this wok would be a rockstar on a gas stove, but worked fairly well on my electric. To clean it, I just poured in a bit of water, used a nylon scraper, dumped out the water, and wiped dry with a wash cloth. Put on the burner to finish drying and wipe with a bit of oil. I don't feel like this pan is too much heavier than my other cast iron pans and if heated properly befor cooking (I wait 6 min) it is fairly nonstick without using teflon and will never need replacing. For those of you with a rust issue, scrub your pan well, dry thoroughly (use heat), and wipe with oil. Your pan will be good as new!
Picture is my attempt at stir fry. Turned out amazing!
1) It's MADE IN USA!
2) It's heavy enough to not be able to knock it over when sitting on range burners!
3) It cooks so evenly!
4) The Lodge 15-inch Tempered Glass lid fits perfectly! (Sold separately, and totally worth the $30)
5) It is pre-seasoned like all good Lodge cast iron skillets
6) A small recipe book comes with it
7) Did I mention that it's MADE IN USA?!?!
I love this wok! Thanks, Lodge!
Made in the USA (comes in original packaging) and plenty big enough for a normal sized meal. Weighing in at just under 10 lbs, this baby stays put while stir frying. The handles are large enough to fit all four fingers of my averaged-sized hands securely for safe transport when hot. It takes about the same amount of time to warm up as any other large cast iron skillet - less than 5 minutes.
It has such a nice design that I decided to keep it out where it can be seen. I have always been a Lodge fan and the quality of this Wok makes me feel like my money was well spent. This sweet hunk of metal is a keeper and I'm sure it will outlast me.
**UPDATE - two years in and wouldn't change a thing.