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

4.7 out of 5 stars 883 customer reviews
| 116 answered questions

Price: $45.89 & FREE Shipping on orders over $49. Details
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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
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$45.89 & FREE Shipping on orders over $49. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

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
  • +
  • TableCraft 32405M Bamboo Handle Wok Spatula, 14.5-Inch
Total price: $71.50
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This item: Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
Customer Rating 4 out of 5 stars (883) 4 out of 5 stars (9040) 4 out of 5 stars (304) 4 out of 5 stars (127)
Price $45.89 $21.51 $14.62 $49.78
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Material Cast Iron cast-iron Steel Cast Iron
Size 14" 10.25 Inch 13.5-Inch 14 IN
Color Black Black Charcoal Gray
Dimensions 0 inches x 0 inches x 0 inches 1.8 inches x 7.4 inches x 5.3 inches 3 inches x 13.75 inches x 13.75 inches 3.75 inches x 22.75 inches x 14 inches
Item Weight 14 pounds 6 pounds Information not provided 4.2 pounds
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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 Information

Product Dimensions 21.1 x 15.1 x 5.3 inches
Item Weight 14 pounds
Shipping Weight 14.4 pounds (View shipping rates and policies)
Manufacturer Lodge
ASIN B00063RXQK
Shipping Advisory This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Item model number P14W3
Customer Reviews
4.7 out of 5 stars 883 customer reviews

4.7 out of 5 stars
Best Sellers Rank #1,570 in Home & Kitchen (See Top 100 in Home & Kitchen)
#14 in Kitchen & Dining > Cookware > Woks & Stir-Fry Pans
#42 in Kitchen & Dining > Cookware > All Pans
Date first available at Amazon.com October 2, 2001

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Customer Reviews

Top Customer Reviews

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.
6 Comments 437 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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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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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Verified Purchase
As I already own other Lodge cast iron pans this wok was an easy purchase for me, but even so I was pleasantly surprised but the quality. It came pre-seasoned, so just a quick wash in the sink and time to give is a try. It has a very even heat distribution and cooks wonderfully.

The one thing that did surprise me is although I knew this was a flat bottomed wok, it was only when I received it that I found it has a very thick base that is about 6 inches across, which made it very stable. I have uploaded a couple of photos to show this feature.

Add to this it's made right here in the USA!
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UPDATE: After living and using this wok for a couple of months, I really do prefer the thin walled Chinese cast iron flat bottom wok (with the black enamel exterior), sold by The Wokshop. It's much thinner and lighter than the Lodge, but still has enough cast iron heft so that it can get very hot (and much faster than the Lodge), and do a much better job of holding the heat than carbon steel; it also holds more food than the Lodge, and cools off much faster when removed from the heat than the Lodge. Ideally the Lodge is best suited for stir fry newbies who have never owned or used any wok, and can therefore get used to the Lodge much faster. But if you have had experience with carbon steel woks--with fast and easy temperature changes, and most importantly are used to thickening sauces with cornstarch, the Chinese made thin walled cast iron Wokshop wok is much more ideal for you, and gives you the best of all worlds! Although the Chinese cast iron must be used only on high for electrical stoves (but can easily do a good stir fry at a constant 500F-600F).
__________________________________________________________________________________________________

I am very "wok experienced" and can recommend this heavy cast iron wok for most American users who want sir fries over high heat and don't want to setup (or cannot) an outdoor wok burner. As other reviews will tell you, this wok is big and heavy and will hold a lot of residual heat that will allow you to stir-fry at constant temps over 450F, even when adding a pound of meat, or 4 cups of vegetables, or when you have both in the wok. On most American stoves, carbon steel woks just loose too much heat, and then bog down trying to heat back up with all the food in the wok.
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