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218 of 222 people found the following review helpful: 5.0 out of 5 stars Right Tool for the Right Job, February 28, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.
A. It's heavy cast iron, which means it retains heat exceptionally well. Because of the high thermal mass, you'll have to be patient as the wok takes a few minutes to heat up while on the stove. After it heats up, you'll be rewarded with long-lasting high temperature heat (if desired... it's really for you to control... steady medium or low is very attainable, too) perfect for doing restaurant-style stir-frying at home. That is, you can toss food in the pan without worrying that the pan will cool off and boil/steam your food with the escaping moisture. Searing on the home stove is well within this wok's capabilities. All of this just requires patience.
B. It's a wok, which means that the heat is concentrated at the bottom and tapers off going up the sides. You control how you cook your food by where you situate it relative to the bottom/center. The non-slippery surface of the wok makes this possible, since you can slide food up the sides to reduce the amount of heat it gets exposed to, and the food will stay, rather than fall back down to the bottom, like a teflon-based non-stick surface.
C. It's pre-seasoned, so it's fairly non-stick. I have yet to experience having anything completely stick to it while cooking, whether it's coated meat, stir-fry, vegetables, or egg scrambles.
Because it's heavy cast-iron, you get all these benefits that you don't find with the typical woks you see in the marketplace. Compared to traditional woks, this is not one that you'll be handling while you're cooking. Once it heats up, it gets hot... real hot... including the handles. You'll be scooping food out of it rather than pouring food from the wok to a plate, and you'll be leaving it on the stove over dinner until the thing cools down enough to handle. BE CAREFUL! (wouldn't want anyone to experience any nasty surprises)
Also, since it's cast iron, this piece of cookware requires a bit more TLC than your ordinary anodized aluminum/teflon-coated cookware. You won't be washing this with soap, rather Lodge recommends hot water and a stiff brush, and you'll need to keep it dry and seasoned (rubbed with oil) when you're storing it. It's a bit of extra work, but to me, it's completely worth it as even quality teflon-coated pans will wear out far sooner than well cared for cast iron cookware.
At the end of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking calls for it. I reach for my cast iron pieces to do the job they're best suited for... anytime I need steady heat, high temperature cooking, and/or searing capability. It's just a matter of using the right tool for the right job.
Honestly, I'm so glad Lodge makes affordable cast iron cookware. I've been wanting to pick-up some cast-iron pieces for a while. Until I found Lodge via Amazon.com, I have always turned away disappointed when I see how much Le Creuset costs at retail stores. Thanks, Lodge & Amazon.com!
Help other customers find the most helpful reviews Was this review helpful to you?121 of 123 people found the following review helpful: 5.0 out of 5 stars The Only Reliable Wok for the Typical American Stove, December 8, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.
However, a pre-heated (I give it at least 10 or 15 minutes) cast iron wok holds on to enough heat to enable you to properly stir-fry. And cleaning is not that bad. After removing the food throw in a cup or two of very hot water and scrub with a stiff, non-nylon (it melts) kitchen brush (a grill brush is ideal). Pour out the dirty water (ok, this is a trick because of the weight), put it back on the heat to boil off any excess moisture, and wipe it with an oiled paper towel and let cool.
By the way, if you like to deep fry, a cast iron wok runs circles around most any fry rig and requires less oil. In fact, deep frying is a great way to season or re-season the wok.
If you want a wok with less maintenance, anodized aluminum (Calphalon, Circulon, Analon, et al) is really your only other choice. It does not sear quite as well because it does not have the same heat retention, but it does a good job because it is so thermally conductive liquid evaporates before it can pool. It works especially well with vegetables and white meats. A little hot water, dishwashing liquid, and a scrubby sponge is all you need.
Help other customers find the most helpful reviews Was this review helpful to you?55 of 57 people found the following review helpful: 5.0 out of 5 stars Best WOK ever..., July 27, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly. I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.
The flat bottom does justice when on a traditional electric range and is just as effective in cooking.
I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.
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