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

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.

el producto llego muy bien empacado y a tiempo, lo recomiendo ya que es un gran producto de calidad y precio.

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.

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!

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!!!

There have been some comments here on Amazon about how the Lodge cast iron wok is not good for traditional Oriental stir frying, because you can't hold it in your hand in the manner of a lightweight wok. This is both an advantage and a disadvantage. The disadvantage is for those who want to practice stir-frying in the "wok hei" manner by holding the wok over a hot flame and tossing your food around. The Lodge wok is indeed too heavy for this type of cooking; its heavy iron construction requires you to cook in a different manner. However, there is a definite advantage to this wok, one that is especially apparent if you live in a typical American home with an electric stovetop or weak gas range. An average kitchen stove simply cannot produce the blasting heat required for Oriental "wok hei" stir frying. A light hand-held wok will not work on electric stove in particular, because you can't rest it on the coiled burners; while a wok ring will prevent a round-bottomed wok from contacting the burners on the electric range. Many American homes and apartments have this kind of stove. What can you do when you want to stir fry in a wok, but your stovetop isn't right for it?Fortunately, this is the advantage to using the Lodge cast iron wok! As other reviews have noted, this wok has a flat bottom that lets you set it directly on the stovetop heating coil of your electric stove, allowing it to absorb a lot of heat and get very, very hot. The most important factor to consider is that a thin wok transfers its heat directly to the food, requiring a very high source of heat; while this thick, heavy iron wok retains its heat, absorbing it from the stovetop and building its temperature higher and higher as it sits there on the red-hot electric heating coil. If you let this cast iron wok sit on the electric stovetop for too long, it will actually become TOO hot for decent frying. Your oil will heat up immediately when you pour it into the wok, and it may even burst into flame -- even oils with a high smoke point, such as peanut oil. Since you don't want to accidentally set your kitchen on fire, it is VERY important to remember this as you prepare to stir fry on your electric stove. Many Oriental stir fry recipes call for the wok to be set on "high heat" or on the "highest setting" of the stovetop. The heat retention properties of a heavy cast iron wok allow you to heat your wok to the proper temperature for stir frying, without turning your stovetop to its highest setting. In most instances, it is only necessary to heat up your stovetop at a setting of about 75% to 80% of maximum, or a setting of between 7 and 8 on a typical dial of 1 to 10. After between five and ten minutes, the Lodge wok will be hot enough to stir fry. Take a few drops of water on your fingers, and flick them onto the surface at the bottom of the wok. If the water sizzles and dissolves in about two seconds, the wok is hot enough for cooking. At this point, you can pour your oil into the wok, and start frying!Wok purists bristle at the thought of using a heavy wok, because it can't be properly held in one hand in order to flip the food and keep it in constant motion. Because the wok is so heavy, you can let it sit firm on your stovetop, while repeatedly bringing your wok turner into the food to keep stirring it and moving it around the wok. If you feel it's necessary to use your free hand to keep the wok sturdy on the stovetop, you can do so. Or, you can take a second utensil, such as a spatula, second wok turner, or a "hoak" (an oversized wok stirring and serving scoop), and use it to toss the food in the wok as it fries, in the manner of tossing a salad.The Lodge cast iron wok is a natural evolution from the thin Oriental wok, and it is especially suited for the modern American kitchen with its electric or induction burners. This is indeed different from the centuries-old techniques of Oriental stir frying, but it is the best way for you to get a tasty, well-cooked stir fry in your modern kitchen, in the "wok hei" style of cooking.

I had a stainless wok forever, but if you know about wok cooking you know why that was a bad choice. I absolutely did not want a non-stick wok for the obvious reasons. I read endlessly about woks, watched seasoning videos, bought Grace Young's book (she recommends a carbon steel wok and didn't seem to like American cast iron), but it just seemed that this particular Lodge cast iron wok has it all so this is what I decided to get. I had seen it in a local shop and once I'd looked at it, I kept coming back to it as a possibility. It has the traditional rounded bottom inside, which I've found I really like, but there is a square flat platform on the bottom side so you do NOT need a wok ring. It sits quite nicely on my gas burners and would work equally well on electric coils or a flat top stove. On high, it gets to the right heat in about 10 minutes, and once it is hot, it stays nice and hot, just as it's supposed to. The Lodge wok is beautiful and comes pre-seasoned, which I consider a great feature. When considering a new carbon steel wok, I frankly did not relish the task of getting a thick layer of seasoning on it (over time, too).Taking care of this cast iron wok is extremely simple and no trouble at all. It will become increasingly seasoned as you use it over time, but unlike a new carbon steel wok, this one is ready to go out of the box and you build it up from there. Surprisingly, when you turn off the heat, it seems to cool down for cleaning a lot faster than many reviewers implied. Cleaning is a snap: When it's cool, put it in the sink and add water, use a firm brush to scrub bits out, use a paper towel and water to clean as well (no soap, though!!), then dry it well, put on the heat for a few minutes to thoroughly dry it, then wipe some oil inside the bowl, and you're done. It simply is NO trouble at all, and I want to emphasize that because the whole wok care thing worried me before I got one.I think I read that this weighs 14 pounds. Big deal...this weight makes it nice and solid on the burner, and as a previous reviewer said, you can use two hands/two spatulas if you want to mix the food around with no worry of the wok turning over or moving around and I like not having to to hold onto a handle as you would with the light weight carbon steel woks. If I want to hold one of the handles for any reason, I put on an oven mitt, but I'm finding I don't need to hold any handles at all except when putting it on the stove or moving it to the sink to clean, and in both those instances the wok would be cold. No big deal! A reviewer a couple of reviews before this one made some excellent points so I won't repeat what he said, I'll just say I agree completely. This wok will last forever and Amazon's price is fantastic....it was almost double Amazon's price at my local kitchen shop, PLUS tax on top of that! So this is an amazing buy, and with Amazon prime it arrived in just a couple of days.