Features:

  • 14 Inch Seasoned Cast Iron Wok. The Lodge Cast Iron Wok weighs 11.86 lbs and is made of 100% cast iron, which retains heat better than other metals and makes for short work of everything from a stir fry to a summer vegetable sauté. The flattened bottom is ideal for all cooking surfaces, including induction.
  • SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.
  • MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
  • MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories.
  • FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. When deep frying, fill cookware only to 1/3 of capacity.Hand wash the skillet, dry, and then rub with cooking oil
Use for anything that doesnt fit in 10.25" skillet instead of buying multiple larger skillets

My first cast iron pan was the standard Lodge 10.25", which quickly became my go to pan for most things. However, for many meals, it is just too small. I wasn't thrilled about buying, maintaining, and storing multiple cast iron pans (12", 14", 16" skillets and/or various Dutch pots), so this wok is the catch all for anything that doesn't fit in the 10.25" skillet, and it works as awesome as the lodge cast iron skillet. I paid for this product and wasn't compensated in any way. If you found this review helpful, please click on the Helpful button below.

Great Wok! -- See pictures

This wok is fantastic. It is made in America by Lodge, and they did an excellent casting job. The wok came pre-seasoned as advertised. There were no flaws that we could see, and the inside surface was smooth. The wok is heavy and flat on the bottom, so it won't move around on the stove when cooking. In our opinion, this makes it safer than other pans. Just as everyone said, it is round on the inside and deep. We use a gas range, so there is no issue getting the wok to heat up and in a hurry, and when it gets hot, it stays hot for a long time. The wok does not come with a lid, but for less than $10, you can buy a 13-3/4-inch, Winco WKCS-14 Stainless Steel Wok Cover.

Its like a forgotton religion

Iron has its own gravity, carries its own justification. We opened it and beheld it in all its other-wordly simplicity and it was as though our lives reorganized around a mysterious object from a foreign world--as though the obelisk from 2001 A Space Odyssey had suddenly appeared in our kitchenette: the seed crystal to a more profound existence. You hold it by the handles and history runs through you: vast hordes of humanity rumbling across the steppes of Eurasia in an ancient world, a newer world, when the magic of the earth was being channeled for the first time by the first seekers, pushing back against the darkness from their rude huts, animals restless and growling outside. An iron void, deep and dark, mutely asserting its weight and heft, blackly bright and shimmering with unspoken power-Feminine? Masculine? Both? But an expressive and absolute assertion of human capacity; an early and mysterious child of our creative energy, we the children of Cain. Anyway, it makes great popcorn.

Using it on a flat top electric, veteran cast iron user.

All the reviews said this was heavy and huge. I didn't find any nice cast iron woks in a smaller size, so I went with this one, anticipating a monster wok! It's not a terrible size. I kinda like it. I love that this is an American made product. Lodge has a great reputation. 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!

Great review / recipe included :)

As avid vegans we cook all of our meals at home. There are not many vegan options where we live. This is a wonderful addition for this purpose. It is quite heavy and has no lid for splatters! We use a lid from a previous one. The lack of lid would have encouraged me to give it a four star instead of a five, (for the cost I believe a lid should be provided) but with that being said I was aware of this fact prior to purchase. Info to note : IT WILL RUST IF NOT CARED FOR PROPERLY. Please read up on care to preserve your purchase and hard earned money spent! Other info to note: We bought a cast iron cleaning steel scrubber. The one we got was by life essentials and it was $16.00 off Amazon. This combo works great for us. More great notes : THIS GETS HOT ! Use pot holders... or get burned...! Finally ... the recipe: Vegan recipe: (Amount or qualities depend on hunger) Beyond beef, garlic, carrots, zucchini, yellow squash, shiitake mushrooms, ginger paste, artichoke hearts , soy sauce, water chestnuts and your choice of sauce such as teriyaki, sweet n sour, soy or stir fry.” We use peanut or seasome oil- Throw it together, cook on Med/ High until desired consistency. Cooking in this typically yields a better tasting and healthier result than any Chinese/ Japanese commercial food option and costs much less per meal. As a medic I again urge you to ....WATCH FOR SPLATTERS.... IN A LARGE RADIUS IF YOU DONT HAVE A LID! Enjoy :) & HAPPY HEALTHY COOKING !

Five Stars

Love it and use it often! It's a little heavy so be mindful when hand washing in metal sinks or handling on any surface that might dent or crack.

World's Best Home Wok

There are two basic types of wok: (1) thin carbon steel with a long handle, (2) heavy cast iron. The former, a Peking-style wok, is what is usually found in restaurants. It's all about movement, using your wrist to toss the food. However, if you do not have a Chinese range, the usual home burner will not get hot enough. Cast iron woks stay stationary. On a typical home burner you need to let it pre-heat for at least 5 minutes, until it is literally smoking. If properly cured, food will not stick. I have used the wok for up to 3 hours straight, cooking one items after another. I rinse it with a sponge, dry it, put is on the stove top, and spray it with canola oil. The residual heat is enough. The Lodge wok, like all their cookware, is the top-of-the-line. I purchased a less expensive brand, but eventually gave it away when I bought the Lodge. Pre-seasoning is nice, but does not replace proper maintenance. Never use soap. Scrub out any food particles. Bacon grease is a good agent for curing, but the best is flax oil. Flax oil is a drying oil. It's the edible equivalent of linseed oil. Put on a light coat and cook in the oven at 450. A few treatments will give an amazing non-stick surface. I use my cast iron pans daily, but use the flax oil treatment only every month or so. Get a 16" wok spatula (Chuan). Its rounded end gives full contact with the cooking surface. With no corners and the round surface matching the round end of the spatula, nothing escapes. Also, this wok is not just for Chinese/Asian cooking. At lower heat you can use it for almost any type of cuisine. I recently made a bacon tomato sauce in it. First I cubed the bacon and cooked it in the wok at medium. (Using center-cut bacon, a lot less fat.) After the bacon was crispy, I added onions and garlic, cooking them in the bacon fat. Then added sun-dried tomatoes, diced tomatoes, various herbs. The entire recipes was complete in one pot. Washed it with a damp cloth and it was ready for reuse. This wok lives on top of my stove.

FANTASTIC WOK!

After the debacle I experienced with the Joyce Chen carbon steel wok and which I reviewed, I was looking forward to a great wok. I found it with this cast iron wok. Although it comes pre-seasoned, I seasoned it in the oven by washing it out first with hot water (NO suds), drying it well, and then coating it with a thin layer of oil. I used grapeseed oil which is perfect for high heat. I then set it upside down in a cold oven and set the oven to 450, for 20 min. I let it cool down. It was cooled down by the time I started our stir fry dinner. I set it on HI on my electric stovetop. After I added about 1-2 TBL of grapeseed oil and brought it up to a heat where I could throw a drop of water in it. This took about 6 min. When the drop sizzled I knew it was ready for cooking. I then threw in chopped bok choy, mushrooms, green onions, peppers and broccoli. After only a few minutes when the veggies were still crispy, I transferred the veggies to a bowl. Then I added a little more oil and threw in a half pound of cleaned and deveined medium shrimp. It didn't take more than 2-3 min. to get the shrimp to a pink color and at that time added back the veggies, tossed all, and added a sauce made of garlic, fresh ginger, rice vinegar, a little sugar, sesame oil, soy sauce, chicken broth (or water) and 2 TBLS cornstarch. The sauce was made in advance in its own container which I could shake up to blend all. After the veggies and shrimp were done I was able to add some of the sauce. All was immediately ready to be served directly from wok to a bed of rice which was already prepared in advance. I LOVE THIS WOK! Not once did anything stick. To clean it I washed it out with hot water and used a non-harsh scrubbie to remove anything stuck to the bottom. It was easy to clean. I then made sure it was dry and oiled it very lightly before storage. I store it in my oven which we always check to see if anything is in it before turning it on. What a PLEASURE TO USE THIS WOK after the horrible time I had with the carbon steel Joyce Chen wok I previously purchased here. I thought this wok would be too heavy to handle but it is not. I also purchased 13 or 14" heat resistant tongs to toss the food. I thought my wood spoon would be OK but really needed the tongs. I can't wait to make a stir fry with beef or chicken. What a great way to eat our veggies. The only time consuming part of all of this was washing and chopping the veggies. I did not want to put wet veggies in the wok either, as they would not crisp up but be more like steamed, something I didn't want in a stir fry. If you buy this you will not be disappointed!!

Great for various types of cooking ....and small workouts too.

Compared to standard woks, the wok is insanely heavy, but it does the job. It arrived well seasoned with no rust or blemishes. It retains its heat and is great for stir-frying, deep frying, or even making popcorn (tall lid recommended). The higher temperature is located toward the lower center of the wok, which allows for quicker cooking. Once done, you can push the food out towards the sides. As for cleaning, this thing is a beast. A large sink and some upper body strength recommended. All in all, this is a great item that will last many many years.

LOVE this wok! Fantastic quality!

SO glad I invested in this! Gorgeous piece of equipment! Bigger than I was looking for/really need, but works beautifully. Really is pre-seasoned. And after its trial run, washed it in super-hot water (only), scrubbed it a wee bit with a sponge, dried it on the stove/with a paper towel, and added another very small coating of grapeseed oil, applied with wadded-up paper towel. Have it hanging from a slightly-spaced double set of hooks. With a stainless cover hanging over it. Suspect this wok will become one of my two or three favorite pieces of cookware (right up there with the 4qt Le Creuset Dutch oven that I've been happily using for 30-plus years). Lodge is fantastic stuff! Well worth the extra money. Oh, and since this wok weighs around 11lbs, you get a free weights-workout every time you use it! ;-) Oh, and the 13.75" Winco stainless cover fits this wok perfectly! And when hung from one of the same hooks as the wok, "cups" it, thus saving space. :-)

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