Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch
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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
Mr. Bar-B-Q 06106X Cast-Iron Wok B0001QIUGO
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Material||Cast Iron||multi-ply||Cast Iron||Glass|
|Size||14"||13 IN||14 IN||17.5 IN|
|Dimensions||0 inches x 0 inches x 0 inches||5 inches x 23 inches x 13.5 inches||3.75 inches x 22.75 inches x 14 inches||5 inches x 16 inches x 16 inches|
|Item Weight||14 pounds||8 pounds||4.2 pounds||4.49 kilograms|
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Top Customer Reviews
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 ›
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.
Unless you have a real good exhaust fan over the range, get an air filter while you're shopping, and don't forget to run it on high throughout the cooking time - this thing does smoke quite a bit even under normal operation.
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
I've wanted one of these woks for a long time. I like that the flat bottom sits securely on the gas range and the heavy weight makes it a very solid cooking vessel when tossing... Read morePublished 2 days ago by Quahog
I love this wok and find myself using it for so many things. It takes advantage of the small burner on my cooktop which is otherwise useless and heats up beautifully, holding and... Read morePublished 5 days ago by Amazon Customer
Love the wok! Treasure it every day. Still can't believe how much it brings the flavor out in every meal I cook in it.Published 9 days ago by Amazon Customer
Delivery was swift. Packed beautifully.
Wok in perfect nick. A great gift.
This is such a great wok! It is the only thing that works to try to get a high heat on a regular stove. Very well made and we are pleased to have it.Published 12 days ago by AD
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