Lodge Pro-Logic Wok with Flat Base and Loop Handles, 14-inch, Black
0Lodge Pro-Logic Wok with Flat Base and Loop Handles, 14-inch, Black
Amazon Produc Link: http://amazon.com/dp/B00063RXQK/?tag=tungamz2-20
One Lodge Pre-Seasoned 14 Inch Cast Iron Wok
Large handles and flat base for easier handling
Unparalleled heat retention and even heating
Pre-seasoned with 100% natural vegetable oil
Use to sear, sauté, bake, broil, braise, fry, or grill
Use in the oven, on the stove, on the grill, or over a campfire
Great for induction cooktops
For authentic cuisines or home-spun favorites, the Lodge 14 Inch Cast Iron Wok offers a large cooking surface that retains heat, making short work of any dish. Complete with loop handles and a flat base for easier handling, the wok’s excellent heat distribution provides consistent, even cooking. It offers an abundance of possibilities. Use to sear, sauté, bake, broil, braise, fry, or grill. This wok is safe to use in the oven, on the stove or grill, and over a campfire. The Lodge Cast Iron Wok is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. Includes one Lodge 14 Inch Cast Iron Wok. Made in America. Care instructions for cast iron: 1.Wash with warm water. Add a mild soap, if desired. 2.Dry thoroughly with a lint-free cloth or paper towel. 3.Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.
Top reviews from the United States
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.