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On the one hand, I could give this product 5 stars, because it's exactly what it's advertised as: a cast iron wok. The quality and construction are excellent, as with any other Lodge pan. On the other hand, however, it deserves 1 star, because Lodge really should not have created this pan. Cast iron is really not the right material for a wok. For one thing, it's too heavy to be able to pick up and toss a stir fry with one hand, which is what you want to be able to do. And for another, cast iron retains heat very well -- which is great if you're cooking a steak. But woks are supposed to heat and cool very rapidly when you put them on and off the heat, so you actually want a material that does not retain heat as well. Carbon steel is a much more ideal material for this. With cast iron, you can't control the temperature of your stir fry at the blink of an eye, which you need to be able to do.
It's a well-made item, and made in America. While I love my cast-iron skillets, I don't find that cast iron is the best material for a wok. A wok needs to heat up fast for quick searing of the food. Continuous high heat transfer is critical, which is why most woks are made from thin steel. This wok heats up slowly, and is slow to recover from the temperature drop when you add your food. Once hot, cast iron retains its heat, so you can't simply move the wok to a cold burner--your food will overcook unless you remove it from the pan.
My comments relate mostly to stir-fried vegetables. This wok might be better for braising stew meats, where you want to sear, then cover and cook longer on lower heat. You'd need to buy a cover, as that's not included.
It's a good quality pan. HOWEVER, if you aren't 100% sure you want to keep it DO NOT BUY.
Upon receiving it realized that it was heavier than I thought I could hold. I ended up finding a lighter and cheaper one somewhere else and got that instead.
Came on to Amazon to create a return slip and IT DID NOT LET ME.
NO WHERE ON THIS PAGE does it mention the return policy. I have never had an issue like this. It's totally ok if a company doesn't accept returns however there needs to be a visible warning. This is unprofessional.
UPDATE: Called customer service and Amazon was able to refund the amount.
I'll get some use out of it sometime, well I HAVE used it however, I won't be using it ANYTIME soon. Why you ask? Cause this suckers HEAVY!!!. It looks nice and it IS a wok, however, even if you're strong you will NOT enjoy washing this after every use. ALSO to be honest with you I washed it, dried it, and added the oil as they recommend and I don't think this has been pre- treated. I won't go into the whole cast iron story you can google it. Anyway, it's cast iron made in America and a WOK, if you need it buy, it just make sure you're ready for a workout IF my review helped please give me a YES thank you.
The wok comes pre seasoned. It is very heavy which I expected from a wok this size so I do not consider this a negative. It actually keeps the wok very stable while I am cooking that I do not need to grab a hold of it. The flat bottom also adds to the stability. My only complain is that the inside of the wok has small metal protrusions which get in the way of using my cooking utensils. I am not even expecting a perfectly smooth surface, but pits would be preferable to protrusions. I am thinking of using my Dremel to remove these pesky little imperfections. Better quality control is needed. They've been making woks for over a hundred years. They should have easily spotted those protrusions.
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.