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Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles |  | Brand: Lodge
Category: Kitchen
List Price: $64.99
Buy New: $44.49
as of 7/31/2010 14:39 CDT details
You Save: $20.50 (32%)
New (8) from $44.49
Seller: Reds Gear
Rating:  63 reviews
Sales Rank: 1194
Country: UNITED STATES
Color: Black
Shipping Weight (lbs): 0
Dimensions (in): 21.2 x 14.7 x 5
MPN: P14W3
Model: P14W3
UPC: 075536396002
EAN: 0075536396002
Release Date: May 1, 2004
Availability: Usually ships in 1-2 business days
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| Features:
| • | 14-inch cast-iron wok for stir-fries and other recipes | | • | Preseasoned with vegetable oil formula and ready for immediate use | | • | Cast-iron surface heats slowly and evenly to prevent burning | | • | Nonstick, rustproof finish cleans easily; hand wash only | | • | Includes pair of large loop handles; lifetime warranty |
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| Accessories:
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| Customer Reviews:
 Amazing wok July 25, 2010
K Emma (NYC)
1 out of 1 found this review helpful
BEST WOK EVER! This wok is nonstick out of the box. It is large enough for limitless uses. It is easy to clean and maintain. Lodge is a trusted name in cast iron products (I own several Lodge pieces) and the price is great. I use it on my gas stovetop and the flat bottom of the wok sits beautifully on the burner. It is heavy...which helps it stay on the burner without holding it while you stir. It performs better than any carbon steel wok I have ever used.
 Works nice but a little small July 17, 2010
B. Chin
I really like the fact though a nice flat bottom the interior is round. Really a great job in design by Lodge. I'm not a fan of cast iron woks but using an electric stove has forced me to give it a try. All I can say is it gives the same results as my older pounded steel woks do on and outside gas burner on my electric top stove. I wish it was a little larger though.
I LOVE THIS WOK! July 12, 2010
Sondra G. Oravetz (Maine)
1 out of 1 found this review helpful
I love this wok! I will refrain from duplicating many of the positives about this wok but I will add a couple of additional comments from H. U. "Cooking Enthusiast's" great review.
1) Because this wok stays very hot "after" the food is cooked and the burner is turned off it is important to remove your food quickly so that food is not over cooked. This style of wok is a favorite of Cantonese home cooks but the Lodge is thicker and heavier than the traditional cast iron pan of the far east and therefor will over cook your food if you are unaware of this feature. I usually have plates waiting to load rice and ladle contents from the wok the moment food is finished - five minutes can make the difference from perfectly cooked vegetables and an over cooked mess - so be prepared to dish up immediately!
2) I have a restaurant range with high btu's and it still takes a while to heat this pan up to the correct temps. Just test with a drop of water to see if the water sizzles.
3) Always add cold oil to the hot pan when ready to cook thus eliminating your oil reaching the smoking stage thereby destroying the quality of the oil, changing the taste and emitting toxins. Use only oils with a high smoke point like corn, peanut, pure olive oil, sesame, soybean, safflower, almond, rice bran or avocado.
4) It is okay to use a little dish soap to clean but rinse well, heat on the stove to dry and then coat with a minimal amount of good oil all over the pan's insides (and sometimes the bottom) and store with a paper towel inside if stacking other pans on top of it or just to keep dust from adhering to the surface.
5) I personally use peanut oil most of the time whether cooking in this wok or one of my carbon steel woks. Sometimes I will use coconut oil if I'm cooking shrimp which imparts a wonderful flavor to the shrimp and veggies.
6) If you are new to stir-frying I cannot recommend highly enough the book "Stir-Frying to the Sky's Edge" by Grace Young where every question you've ever had about stir-frying will be answered (see my review).
I highly recommend this wok and like H.U. says "the right tool for the right job" and you'll be happy with the results. Enjoy!
Great Wok June 13, 2010
T. Meeks (Honolulu, HI United States)
Really great wok - cooks great - easy to clean - heavy, durable - good buy! But make sure you have room in your kitchen cabinets, because this thing is pretty big.
Amazingly different than the rolled-steel woks June 9, 2010
James A. Brownfield
1 out of 1 found this review helpful
I just received my Lodge Pro-Logic wok yesterday, and I'm ecstatic! I have a professional-grade range running propane (however, I'm not a "professional-grade" cook ;) ). With the rolled-steel wok, I couldn't keep the wok hot enough to actually stir fry even with my settings nearly on high (which is VERY hot on my range -- it would burn most food in a regular steel pan). Every time I added something to the rolled-steel wok, I'd initially hear a nice sizzling sound, but the added mass and the adiabatic expansion of the steam that was released would cool the wok so much that the food would just steam and slow-cook.
Not so with this wok. I preheated the wok on a medium setting (which I eventually had to turn down just a bit). The onions browned quickly, and when I added the meat, it was browning within just a few turns around the wok. The difference was staggering. The whole meal was done in easily half the time of the other wok with the heat setting at half the level of the old wok -- saving me a significant amount of expensive propane.
I've seen a few comments on other reviews that seemed to suggest that you need a massive heat source for even this wok, but I would not expect that to be the case. If your range is working properly, the heat that it puts out should mostly just affect the amount of time it takes to preheat this wok. Once the wok is heated, your stovetop only needs to keep adding heat that the wok is losing during the cooking process. This cast-iron wok has a fantastic heat retention, so I can't imagine that would be an issue.
The only real down side to using a cast-iron wok (or any cast iron cookware) is that you have to RESPECT it. You can't let your mind wander and inadvertently grab -- or even lightly touch -- the handle to adjust its position. You can easily get a second or third degree burn from cast-iron cookware, so you need to be CAREFUL! The other possible downside is that if you don't use this regularly, you will still probably need to take it out, clean it, and oil it occasionally. If you just throw this wok in a drawer and leave it for many months, it could rust -- even if it was originally oiled (rust is not a disaster, but a pain in the rear nonetheless).
When I cleaned this wok, I took a bowl of maximally-hot tap water and poured it into the wok while it was still on the range. Then I brushed it there. It cleaned up very nicely. Don't forget to dry it and oil it!
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