Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch

Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.

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.You'll be scooping food out of it rather than pouring food from the wok to a plate, and you'll be leaving it on the stove over dinner until the thing cools down enough to handle.BE CAREFUL!(wouldn't want anyone to experience any nasty surprises)

Also, since it's cast iron, this piece of cookware requires a bit more TLC than your ordinary anodized aluminum/teflon-coated cookware.You won't be washing this with soap, rather Lodge recommends hot water and a stiff brush, and you'll need to keep it dry and seasoned (rubbed with oil) when you're storing it.It's a bit of extra work, but to me, it's completely worth it as even quality teflon-coated pans will wear out far sooner than well cared for cast iron cookware.

At the end of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking calls for it.I reach for my cast iron pieces to do the job they're best suited for... anytime I need steady heat, high temperature cooking, and/or searing capability.It's just a matter of using the right tool for the right job.

Honestly, I'm so glad Lodge makes affordable cast iron cookware.I've been wanting to pick-up some cast-iron pieces for a while.Until I found Lodge via Amazon.com, I have always turned away disappointed when I see how much Le Creuset costs at retail stores.Thanks, Lodge & Amazon.com!

Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.

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.

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So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly.I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.

The flat bottom does justice when on a traditional electric range and is just as effective in cooking.

I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.

Read Best Reviews of Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch Here

I recently bought this wok after having taken a Thai Culinary Class in Thailand.I needed a wok to produce authentic Thai food.I was a little hesitant to buy this wok since there was no mention in the description or in the reviews about the bottom of the wok.Most woks that have a rounded bottom come with a ring so that it will sit on your cooktop.Thai kitchens assume that everyone has a round bottom wok and the cooktops are fitted to accomodate that.Not so here in the US (unless you buy the wok ring attachment for your Viking stovetop).The wok itself is round on the inside but flat on the bottom, so no issue there.It works nicely on the cooktop.I use this wok for everything.It stays out all the time, whether I'm sauteeing vegetables or creating a stir fry.Its very heavy, and therefore heats up nicely and retains the heat, perfect for whatever you're cooking.It cleans up easily with just hot water and a scrub brush. I would definitely recommend that you buy the wok spatula to go with it, there is a very nice one on Amazon thats stainless steel with a wooden handle.The spatula is curved so that it conforms exactly to the inside curve of the wok.You just can't beat cast iron for cooking!!!I've had many woks, electric ones as well. None can compare to this one!

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Bought this wok to replace several generations of non-stick woks whose non-stick coatings have been consistently degrading over time. Knowing the health risks of the non-sticks, I looked around and found this seasoned cast iron wok. First impression is that this is a generational wok, that with its solid construction, this is a wok that you could pass down to your children and grandchildren as long as the instructions regarding cleaning and maintaining the seasoning are followed. The only negative is that this is a fairly heavy wok so I end up washing this wok every time as my wife insists that it is too heavy for her to handle. As per a previous review this wok will sit on your standard sink so it is easy to spray with water and scrub clean. However, it is still fairly heavy and if your cooking needs are limited, I would suggest you downgrade to a smaller diameter cast iron wok. Going one size down will also help you be able to use all of your burners on a standard 4 burner stove as with a wok this wide it will take out of action another one of your burners.

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