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

Best for Non veg roasting and looks so elegant. Enjoyed cooking in it.

non stick surface even with first use

Heavy weight so heat distributed equally. Good quality. One time investment for those who looking for a great wok

Investment of the Wok is high but if you see the Product Quality you will never regret what your are paid.... a must buy especially for every Indian Kitchen...

No doubt about the quality. But its too big in size. I dont feel like returning it because I liked it a lot.

Although the size is very large for a small family

Quality is too good. Its a bit expensive but worth it. ❤️

Excellent nothing is better thisCan feel the differenceLittle expensive

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.

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.

compra 100% acertada, el wok es perfecto, tiene capacidad suficiente para poder saltear la comida.Hay que secarlo siempre después de lavarlo tal como dice en el libro de cuidados para evitar el óxido.El wok es grande, robusto y pesado.Lo aconsejo sin lugar a dudas porque la verdad es que una vez que lo tienes solo te apetece cocinar en el todo el tiempo, y es que da muchísimo juego.Hay muchos más? Sí, pero como este de Lodge; ninguno!!!

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.

Ya he comprado varios productos de esta marca y estoy muy contento con ella, aún cuando algunos por descuido los he estropeado solo con seguir las instrucciones de la página (lijar, aceitar y hornear) los he mantenido como nuevos.Este wok tiene buen desempeño con el manejo de calor y si en los sartenes no tengo problemas para freír empanadas, con este además de no tener problemas gastaré menos aceite.Ventajas de este tipo de productos: - la capa antiadherente es reconstituible - no se doblan ni se "aflojan" las asas con el tiempo, pues esta forjada en una pieza - no requiere el uso de utensilios especiales para cocinar - por su retención de calor ahorras combustible (en mi caso Gas L.P.) - puedes cocinar con muy poca grasa (y cuando digo muy poca es muuuuuuy poca) - lo puedes poner en cualquier tipo de fuente de calor sin problemaDesventajas:Los puntos que voy a poner no son desventajas como tal, al menos para mí, si no las actividades adicionales y consideraciones que hay que tener con ellos - Lavar con cepillo de cerda dura y jabón suave (nada de "arranca grasa") preferentemente - Secar e hidratar con aceite - Puede ser frustrante al inicio su uso por que uno no acostumbra a "esperar" a que un sartén común se caliente - Uso obligatorio de guantes para su manejo - El peso podría hacerlos poco manejables para personas mayores (aunque para eso hay una gamma hecha en acero y son mas livianos)