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Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
|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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This item: Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Material||Cast Iron||cast-iron||Steel||Cast Iron|
|Size||14"||10.25 Inch||13.5-Inch||14 IN|
|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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Top Customer Reviews
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.
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.Read more ›
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!
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.Read more ›
Most Recent Customer Reviews
Great shipping and packaging. A fabulous wok that works beautifully.Published 16 days ago by Katherine Eldridge
I ditched my non stick wok for this cast iron. I love cooking on cast iron, and use it almost exclusivelyPublished 17 days ago by GlendaJ
I love lodge products. I spent a couple of more dollars for this wok vs. an off-brand wok. I am happy with the size and quality.Published 18 days ago by Flboxer
So far the best wok I've ever owned! Heats evenly has a good shape (nice steep sides). Works well on glass top range too.Published 19 days ago by Amazon Customer
I bought this because it was cast iron and a wok. Mission success! Lodge is the best.Published 20 days ago by icii
LOVE, LOVE, LOVE this wok. No worries about a non-stick coating chipping off. Holds a ton of veggies for stir fry. Cooks everything nicely and easy to clean. Read morePublished 25 days ago by C.J.S.
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