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This wok is great in many ways but falls short in one key aspect. I have a carbon steel wok that I cook with outside on a high-powered gas range, which I can achieve wok hei with. I bought this cast iron wok because of the heat retention characteristics of cast iron. I wanted to cook inside, but I only have an electric coil stove, which does not get hot enough to achieve the taste of wok hei. This wok is beautifully made but the bottom flat part is too small and does not make enough contact with the largest burner on my electric coil stove so it does not get hot enough to properly stir fry. This might be different on a gas stove, but I think this wok would be much more versatile if they increased the diameter of the flat bottom part that makes contact with the stove. If they fixed this one aspect of this great wok it would be perfect for all home cooking.
This wok cooks everything really well. I really enjoy cooking stir fries with it. But my one major problem with it is that good sticks to the bottom of the pan. I wash it in warm water with a steel brush (as recommended) and dry it right away and brush veg or rapeseed oil on. Before I use it I heat up the oil before cooking. So I have no idea why food sticks to it every time! Makes it annoying to clean but at least my food tastes good!
It’s cast iron and I should have thought of that before I bought it . The quality is excellent I just can’t use it as much for stir frying bec it’s too heavy for me to manipulate the pan while cooking ,Cast iron is excellent but it’s not meant for wok.
Heat distribution is great. 1st cast iron cookware. Had this product for 6 months. It is difficult to maintain the seasoning layer, it strips every time after cooking food with non acidic liquid even with 6 months of attempting to maintain and reseason the wok every time it is used. Food is still sticking to the bottom. In the end, it is just good to deep fry stuff in for now. It is also rather heavy. And because it is not a very large wok, to make big batches of fried rice is not always successful without scorching the bottom.
I would like to ask if anyone is having issues with rust. I do love the wok, but a month ago it started and we cleaned it properly, oiled it after each use? I have other cast iron and have never had this happen. I now can’t use it because I can’t get it totally clean from rust.
I own several cast iron pieces but never one that was "preseasoned". I was looking forward to heating it up and just start cooking.First time I cooked in it ,it smelled weird as it was heating up and then when I tried cooking in it the food stuck terribly.Did research online and found out the preseasoning that Lodge puts on is some sort of a wax type base.Goggle it for a detailed explanation. I have now taken my sander to it and cleaned it out and smoothed it down with several grits of sandpaper and seasoned it the old fashioned way and it works great like a cast iron pan should. I only gave it 3 stars due to the hours I spent making it into a good piece of cookware.
Is there anyone else had this similar discoloring on their cast iron? Is this normal? I used it for the second time today and after I washed it with hot water and dry it I notice this. Also it smells like rust or metallic, is it normal??? The first time I used it I washed it right away with hot water and soap and used a sponge and brush it with cooking oil.
The second picture is after I put oil, it looks fine when covered with oil. So I’m not sure if there’s something to worry about.
this product works great especially since we have an electric stove the cast iron really holds the heat. the only issue I have is that the part that contacts the stove top is very small and doesnt allow for the heat to be transferred very quickly as most of the heating element does not contact the wok and it takes awhile for the wok to get to a suitable tempurature
I am happy I got it at 49.00 last month but it appears the price went up. I don’t think I would have purchased it at the higher price. I would recommend someone try a carbon wok and later on if they like it, upgrade to the Lodge.
I did have one complaint; I cooked a nice rice stir fry with shrimp. I always clean then re-apply oil. About one week later my kitchen smelled bad, it took me a while to locate the smell but the wok was the culprit. Be careful what you cook in it.