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Cast iron wok, the very best in gourmet cooking. This will be cooking at it's finest
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Technical Details
- Cast iron heat retention provides quick, efficiant and even cooking, perfect for gas- Perfect for charcoal grills
- Excellent for electric grills
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By Brandon Storkamp (St. Cloud, MN USA)
Very heavy! 12 pounds! This isn't a bad thing though. This cast iron wok spreads the heat evenly and is perfect for stir fry or anything else you would cook in a wok. The weight of the piece prevents it from sliding around when stiring food with both hands. Seasoning is required but its not hard and it is well worth it to season in after washing it for the first couple uses.
By Ronald E. Crutchfield (Dnever, CO)
This is the best all around cooking vessel that I own. It is far, far superior to my carbon steel unit. Be sure and remove ALL of the protective coating prior to using it. I used oven cleaner inside and out. Also, cure and recure and recure before cooking with it. Popping corn is a good start-up activity.
By S. Nanjappan (Dallas, TX)
I received this wok a couple of days ago in good shape, no cracks or nothing. To confirm this I slowly striked the wok with wooden laddle and I was able to hear the lovely ringing sound. If it's cracked and hidden under the intial coating you will not hear any ringing sound.
I throughly cleaned the wok twice under hot water and detergent using a scrubber. And then I placed the wok for seasoning in the oven for 1 hr using a thin coat of oil as per the instruction. And then removed it and applied another coat of oil and reseason it again. During this process some weird smelling fumes came out but it gradually reduced during my second seasoning.
Cleaned the wok again under hot water and started to cook veggie & shrimp stir fry. The food turned out to be really good and I can say the difference in quality of the food between the thin wok I already have. Heats up evenly and nicely. I love this wok and it will be in my kitchen forever.
Here are some of the info about the wok.
1) Yes, cast iron wok's are heavy and this is not preseasoned.
2) Yes you will get the weird fumes when seasoning as other reviewer's told.
3) Its worth the money, you will not get a big & heavy wok for this price in any other chinese or indian store(with Amazon's 5 star service)
4) Yes, the wok heats up slowly and evenly.
5) Yes, it will be non sticky if its seasoned properly.
6) Yes, cast iron wok will rust if proper care is not taken.
By Larry F. Crowell (Knoxville, TN USA)
I'm in the market for a cast iron wok. I've read all the reviews for both this product and the Lodge product. A big "No Thank You" to this one; I'll go with the Lodge product for more $$$. I've never had a piece of cast iron break and I cannot believe the number of people who have reported breakage with this one. My only conclusion is that it's cheap Chinese junk (and not the boat type) with very poor metallurgical properties. And who knows what kind of toxic oil they've put on it (maybe a waste product from the toothpaste factories). Anyone tested this product for Chinese lead? You just never know. I appreciate all of you people who have posted reviews.
By George Zurich
This is my 1st Amazon Review and I'm trying to help here as many of your reviews have helped me. I bought this wok because I love cooking with cast iron and I'm cheap...most of the time, and like you I agonized over the reviews: broken, cracked, broken, broken, LOVED IT!!!!, almost vomited after using, Great Deal, etc.
My wok arrived unbroken unlike many of yours. This is CAST IRON, readers. Netflix can send flimsy plastic DVDs in paper envelopes by the MILLIONS and they don't break! 1 star.
I followed the wok's cleaning directions (hot soapy wash, bake in oven) just to see what happens when a novice is faced with cleaning/curing this item. I am currently writing this review in the dead of Winter with all of the doors open in my house because the machine oil smoke is SO RETCHED! This will NOT happen with the "expensive" Lodge wok. Your call. 1 star.
Here's what I would suggest if you do buy this wok. When it arrives, thump it with your finger or a wooden object. If it is not cracked, the wok will sound like a lovely bell. If it buzzes or thunks, stop here, return wok or throw away. Don't waste your time cleaning because it's cracked.
Take wok OUTSIDE and scour it with GOJO (or any mechanics hand cleaner which is a safe but powerful degreaser) and steel wool. Rinse thoroughly with warm water. Repeat scouring with GOJO. Rinse. Repeat. Rinse. Bring wok inside. Wash in warm-hot, sudsy water. Rinse, repeat, rinse, repeat, rinse, dry wok. Place in cold oven. Heat oven on BAKE to 300-350 degrees (hope wok doesn't crack while slowly heating) and allow wok to bake for 30-60 min. YOU WILL STILL GET SOME HORRIBLE OIL SMOKE IN YOUR HOUSE but nothing involving an ER. 1 star.
After 30-60 minutes, turn oven off and let wok cool naturally inside oven. This will ONLY take several hours and allows the stresses inside the iron to gently subside so the wok won't tend to crack in the future. 1 star.
When wok is cool enough to handle, cure it as per the instructions but bacon drippings will cure it better than vegetable oil...my opinion after doing this for a long time. Vegetarians, the oil works fine it just takes longer to build up a nicely cured surface.
OR, you could just spend another $30-$40 and get a Lodge wok and begin cooking immediately. Finally, I am NOT associated in ANY WAY with Lodge, but if the Mr. BBQ ever fails me I will not hesitate to buy the Lodge next time. Good luck and happy cooking! 1-2 stars. 3 stars if you're lucky, cheap like me, and have all day to mess around.
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