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

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...

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

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

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

Solid kadai, but if u don't cook for atleast 6 there is no point buying this

Although the size is very large for a small family

non stick surface even with first use

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

Sometimes you buy something where you wonder, 'why did I not get one of these sooner' This is the third Wok I have owned(in 40 years of cooking), that last two being pretty decent non-stick coated types. When the last one started to lose it's non-stick properties after about 16 years (yes...quite impressive) I had a look online and noticed that if you get a very good cast iron wok and treat it well, then you can basically buy a heirloom WOK that will last for a lifetime, regardless of how much it is used. This LODGE cast iron WOK is one of those lifetime purchases! I have cooked Chile, many stir fry dishes, curries, even special fried rice, and NONE have stuck to this wok. The one tip I would give is to get a very rigid 'stirring stick' to make sure you remove as much food as it starts to stick without giving it a chance to glue itself. The quality of this wok gives a decent margin of error to minimise the chances of this happening. Do not expect miracles if you leave it for any more that 30 seconds if the ingredients are dry. The point is, you do not have to worry about damage caused by the possible rigorous stirring and scraping as it is made of cast iron, and not non-stick coating that has been getting a bad reputation in the last few years. There was some sticking of sauces, higher up the sides, but simply rinsing it or soaking depending on the dish, and this wok continues to impress. I have wiped it with vegetable oil after every use, and it amazes me every time how all the sticking just disappears whilst cooking, as long as there is moisture either coming out of the veggies or the meat. If it starts sticking, just look to add some moisture or oil, it is as simple as that. A class act that is getting more used the longer I cook with it. OUTSTANDING!

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

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!!!

My wife and I previously owned a carbon steel wok. We had less than spectacular results, and because so, did not use it much. We recently went to PF Chang's and it inspired us to get another wok and try again. After a little research on Amazon Reviews,we went with the Lodge Cast Iron Wok. I got to say the difference between carbon steel and cast iron is huge on a home stove. We have only cooked two meals in the new cast iron wok and they both were great. We may rarely go out for oriental food anymore. I made chicken fried rice and only used 1 chicken breast, and my wife and I both got two meals off of that batch. Very economical way to cook, and I am normally a big meat eater. I think the difference is that the cask Iron Wok holds the heat better on a home stove, and sears much better. Mind you you need to cook on high heat, let the wok heat up first, then stir fry to your hearts content. The cast iron holds the heat, and the temperature does not drop as much as it does in a carbon wok. I chose to season our wok one more time just for the heck of it. The first time I used the wok my chicken stuck a little, but it was my fault, the wok was not hot enough. The second time I let it heat up until it was starting to smoke, then added oil,and I had no sticking whatsoever. Our challenge now is to learn more about the seasonings and sauces for Asian food, but we are off to a great start. I would highly recommend this wok. If you are on a budget, a wok it a great tool to use up leftover meat, poultry, or seafood. Just add some veggies, and some rice or noodles, and viola, you have quick, easy, healthy dinner. Lodge products never seem to disappoint me. I own a lot of Lodge products, and I highly recommend all of them. Look for them on sale on Amazon.com. Happy stir frying! Update 3-19-2013: Now that we have owned this wok for a while, I love it even more. I would say that the many times that we have not gone out for oriental food over the last year, and cooked it at home, has easily paid for this wok several time over. It is heavy, but very easy to clean. The oriental food we cook at home, tastes better too. I am such a fan of chicken fried rice. Now my wife and I can easily eat three times off of one whole chicken, and I found a way to eat more vegetables, that actually tastes good! I am amazed how you can use up leftovers. Great tool for the lean times ahead. Extend your food dollars to fight your rising grocery budget, get this wok, and learn how to use it.

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!