Lodge – Pro Logic Pre-Seasoned Cast Iron Wok 35cm (Made in the U.S.A)
For authentic cuisines or home-spun favorites, the 14 Inch Wok offers a generous cooking surface in a sloped design that makes short work of any dish. Complete with dual handles and a flat base for easier handling, the wok provides excellent heat distribution and retention for consistent, even cooking. The flattened bottom is ideal for all cooking surfaces including induction. Seasoned and ready to use.
Features
Seasoned with 100% natural vegetable oil
Unparalleled heat retention and even heating
Use in the oven, on the stove, or on the grill
Use to sear and sauté
Great for induction cooktops
Made in the USA
The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.
If you do Nothing Else…
- Hand wash. Dry immediately—even before first use.
- Rub with a light coat of vegetable oil after every wash.
How much oil? Enough to restore the sheen, without being “sticky”.
- Why? To keep the iron “seasoned” and protected from moisture.
- Use indoors or outdoors.
- Sauté meats and vegetables.
- Base and heat retention helps remain stationary.
WEIGHT:6.24 KGS
WIDTH:38.00 (cm)
HEIGHT:54.00 (cm)
DEPTH:13.00 (cm)
Tropical Girl (verified owner) –
Got what I paid for: heavy-duty wok that will last forever. This is a cast-iron wok that comes pre-seasoned. I did a great deal of research before purchasing. There were recommendations from experts to scrub off the pre-seasoning and re-season but most reviews from home cooks like myself just maintained the seasoning. That’s exactly what I did. When I received it, I simply washed it out with a sponge and water (no detergent, ever!), heated it up to smoking point, then sprayed some oil in it, switched off the heat and let it cool down before repeating for another three or four times. The result was the best seasoned pan EVER in my life and food just slides off. To maintain the seasoning now, I just wash out and make sure to scrub out all the dirt or boil the wok up to remove the food. I chuck out the water and may or may not give it a light scrub with my metal scrubber. Then I heat it up to smoking again, switch off the heat and oil it lightly again. I love this wok as I find I don’t need a lot of oil. Its robustness means I can get that ‘wok hei’ flavour where the wok gives off flame and chars the food. My noodle dishes like char kway teow and pad thai have lifted to new heights. Yes, this is a helluva heavy wok so be aware. But that’s exactly why it can withstand the heat and it will last just about forever. I considered taking a star away for the weight but honestly, that is the nature of the wok and why it works so well. I guess the point of the review is that if you’re prepared to give the wok the care it deserves, you love cooking over gas or coal and you want a wok that will last a lifetime, then this is the wok for you. Otherwise, look elsewhere.