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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.
Nonstick, rustproof finish cleans easily, hand wash only
Includes pair of large loop handles
Package Weight: 5.67 kilograms
Package Dimensions: 12.7 L x 41.275 H x 36.83 W (centimeters)
Customers say
Customers appreciate the wok’s functionality, quality, and cooking ability. They find it easy to use, great for stir-frying and deep frying food, and the cast iron material is well-made. The wok maintains even heat and heats up quickly on the gas stove. Customers also appreciate its size, appearance, and cast iron quality. However, some customers have mixed opinions on the weight.
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GIft Recipient –
The best wok you’ll ever use!
Firstly,.. the Lodge cast iron is much better quality made than the off shore produced cast iron. Perfectly pre-seasoned. Sits perfectly flat. Used it on many dishes. This wok is amazing! Totally non-stick! For other reviews that say food sticks,.they don’t know how to use a cast iron wok. It’s quite simple, hot wok, hot oil before anything goes in (and yes, you do need some oil. For those who want to cook with no oil at all, stay with non stick coated cookware which have chemical coated composition that eventually winds up transferring to your food) Using a cast iron wok is the healthiest way to cook! This wok is also much easier to use than carbon steel which require a bit more attention when cooking. For pro and beginners alike. Glad I settled on a USA made wok. (China made cast iron lacks quality) One other thing, this is a wok that (obviously) you don’t pick up and toss like with carbon steel woks. Put it on the element, put it on high heat and remember,… hot wok, then oil poured from around the top and pools at the bottom to heat,..when oil is hot,..then add ingredients and stir! You won’t regret buying this wok.BTW, it gets 5 stars for all but “light weight” which obviously does not apply because cast iron is not intended to be light weight. Happy woking!
YLPY –
Lodge – always the best quality
Great wok, food cooked in it is great. Cast iron cookware is the best. Treat it with a little care and it becomes a family heirloom.
Orphose –
This is the last wok you will ever need to buy, really..
Well I bought the amazon used wok, what a deal, amazon said it was acceptable (the lowest rating they give used items) the box was beat up, but I don’t cook in the box, the wok was brand new so I recycled the box and cooked food in the wok, it works great, it”s heavy, and it will last a lifetime, All you need is just a light coating of beeswax after use and the thing looks like new, nothing sticks and clean up is nothing more then a paper towel wipe, can’t wait until summer to use it outside on the turkey fryer burner to get the real wok hei heat a 70,000 Btu burner will deliver.. And the sound the stainless steel flipper makes as you toss your food is just like being in the real Chinese restaurant, and unlike all those other junk non-stick woks this does nothing to the coating , except maybe improve it, after all it’s cast iron, now I just have to figure out which kid to leave it to in the will after cooking a few thousand meals in it, not to many products made today are made to last the rest of your natural life, keep up the good work Lodge and get those fluted cake pans on Amazon.ca .soon I need some of those as well..
Rachel Wang –
very good quality but a little heavy
Everything was very great, the thickness, size, and was easy to clean, but can be quite hard to handle sometimes, because of its heavy weight. Very suitable for Asian style cooking though.
Rockwood Joe –
Needs fine tuning, but gets you closer to Wok hei at home…
The Bad:1) Heavy, so don’t drop it ! Accidentally dropping this on a glass top will probably crack it. It’s too big and awkward to pour food out of, so you’ll have to transfer with utensils. Get used to that. It also won’t fit into most divided double sinks, so washing is a little more cumbersome.2) Rough surface – but smoother than most competitors – that needs some work.3) Base isn’t perfectly flat, and wobbles just a tiny bit.4) Somewhat pricey, so make sure to get it on sale.5) The excessive mass retains heat well, so the wok doesn’t cool down as fast as you might need it to.6) Performance on a coil element stove, ceramic burner, and glass infrared wasn’t on par with induction. The difference was so apparent, that I don’t think I would like the wok if I wasn’t using it exclusively on induction. I did not have access to try on a gas stove.7) You still won’t achieve smokey Wok hei performance like a commercial kitchen with a massive gas flame pit will, nor will the Lodge perform as well as a dedicated outdoor propane setup on your patio.The Good:1) Excellent performance on induction, whereby you can get an amazing sear zone at the base. Once heated up, it will keep up a good smokey fry/sear. Even on a small 1200 watt induction burner the wok keeps hot enough with the burner maxed out. On a larger burner capable of 2000 watts, you’ll have plenty of power to spare and can light your food on fire if need be.2) Perfectly concave shape, allowing for easy and even tumbling of food. You’re not stirring the food like a flat bottom pan, but tumbling it into an out of the sear zone. Control of cooking is far better than those flat bottom woks, or fry pans.3) Comes pre-seasoned, but just barely enough. You’ll want to re-season.4) As far as searing goes, this is the best setup I’ve used so far for use on a home (consumer) range. Consumer ranges are limited in their output, and every little bit of cast iron helps to get intense heat into the food. As mentioned above, you won’t get that true smokey Wok hei magic like in a commercial kitchen, but I’m convinced this is the best that can be done on a stove top. If you’re a hardcore foodie, you’ll have a dedicated propane setup outdoors – which for me is just too much hassle.WHAT TO DO:1) I sanded the interior smoother, removing the sharp nodules of cast iron. I used an angle grinder with a scour pad, followed by a wire brush (about 10 mins). You could also do it by hand too – but that might take hours. Before smoothing the interior, my metal utensils would skip or lightly catch on some larger than normal bumps. Since my other cast iron cookware pieces are literally 100 years old, I was used to a glass smooth finish – I really hated the factory Lodge finish – and still do! Regardless, after polishing the interior, I’m now slowly building up a season which will probably take a year or two. Already the seasoning looks better than the Lodge original.2) The base wasn’t perfectly flat, and wobbled slightly on my glass induction top. Twenty seconds with a belt sander to the base, followed by a polishing with finer and finer sand paper using a random orbital sander solved that problem. Be sure to round the edges of the rings so they don’t scratch your glass top. This modification was important, as when tossing food, the wok would wobble annoyingly (making a noise too) when you were required to vigorously stir. The wok would also rotate and spin, sometimes moving off the burner and triggering the induction to shut down. I’m sure this isn’t a problem with coil or gas stoves – but glass tops and ceramic folks might have issues. Perhaps it was just the sample I had. The base had no apparent machining marks – suggesting it was just popped out of the casting with little or no final tweaking. Expected in this day and age.3) On my induction stove top, I do the following to get as close to that smokey flavor as possible. I try to use to most powerful burner (2000w), that is sized accordingly to base diameter. Using a medium to low setting (4-5), I warm up the wok for 10 minutes. After adding the oil, most recipes call for expelling chopped garlic/onions/ginger into the frying oil etc.. I turn the induction up to 6 or 7 for this, and fry for only 30 seconds. Most recipes will now call for the meat to be added, as to which I increase the induction range up to 8 or 9. For the most part, the Lodge holds its heat and keeps the frying relatively dry. Finally, when it comes time to add your vegetables, noodles, or whatever that has a high water content, I turn the induction range to “overboost”. Most ranges have this uncontrolled setting that unleashes full power for a brief period of time (before the circuit overheats). You will need this extra power to keep your fry from going soupy once the veggies are added. Most induction tops can do this for about 5-10 minutes before automatically reverting to automatic cool down, which is more than enough time to sear. It’s still not the same as having a 60,000 btu flame, but it’s the best compromise if you like having a glass top kitchen.I still gave the Lodge Wok five stars because it really has no competition for quality versus price, and when on sale – it is reasonable. If this wok had been expertly machined from the factory (like pieces from 100 years ago) it would probably cost three times as much as its’ regular retail. I didn’t get a perfect specimen out of the box, and you shouldn’t expect one either. The finish quality is in-line with other Lodge products I’ve purchased.
Jim’s Doors –
Cast iron tough and forgiving.
This was exactly what I was looking for and what I expected. I wanted a new wok and I’ve fallen in love with cast iron cookware. The only category I couldn’t give all stars to was “lightweight”. Cast iron will never be lightweight. But it is superior in all other categories. I’ve used it a few times and it’s a great size and allows me to turn my gas flame all the way up for excellent stir-fry performance. It also fits in my Weber Kettle and I’m looking forward to a little patio wok cooking outdoors. A well designed and quality manufactured “Made in USA” product!
JJ –
Best for Non veg roasting and looks so elegant. Enjoyed cooking in it.
Marie C. –
I have been using this cast iron wok for a few years now and I am very impressed with its quality and performance. It is seasoned and ready to use right out of the box, and it has a large cooking surface that can handle anything from stir-frying to deep-frying. It heats up quickly and evenly, and retains heat well for consistent results. The handles are sturdy and comfortable, and make it easy to lift and maneuver the wok. The wok is also oven-safe and can be used on various heat sources, including induction, gas, electric, and even fire. It is perfect for making dishes like fried rice, noodles, curries, soups, and more.One of the best features of this wok is that it is naturally nonstick, thanks to the vegetable oil seasoning that creates a smooth and shiny surface. The more I use it, the better it gets. It is very easy to clean and maintain, as I just need to hand wash it with warm water and a soft brush, dry it thoroughly, and rub some oil on it to preserve the finish. I do not need to worry about rusting, chipping, or peeling, as this wok is made to last for generations.This cast iron wok is not only a great cookware, but also a beautiful piece of design. It has a sleek and modern look, with a black matte finish and a bold logo on the bottom. It adds a touch of elegance and style to my kitchen, and I love displaying it on my stove or hanging it on my wall. It is also a great gift idea for anyone who loves cooking and appreciates quality craftsmanship.I highly recommend this cast iron wok to anyone who is looking for a versatile and durable wok that can handle any cooking challenge. It is worth every penny, and I am very happy with my purchase. This is the best wok I have ever owned, and I can’t wait to try more recipes with it.
kistell –
This thing is amazing, I use it every single day.I use a very thin coating of vegetable oil on it once a week, bake it in oven and like new every single time.Makes curries, stir-fry’s, Spaghetti bolognaise, you name it it cooks it.As long as you wash it after every use, with hot water and a chain cloth, then heat it for a few minutes to dry it off. this thing is very heavy but makes superb food love it.
Rainmy –
el producto llego muy bien empacado y a tiempo, lo recomiendo ya que es un gran producto de calidad y precio.
Gerald Lim Wee Hua –
Works great on induction as the flat bottom provided a firm and stable base. It also heats up quite fast with induction. Only thing is it’s too heavy to do hand toss