COOKWARE KITCHEN COLLECTION : Lodge Pro-Logic Wok W/Loop Handle

Lodge Pro-Logic Wok W/Loop Handle

Product Features

• Lodge
• P14W3
• Skillets
• Black

Product Description
Cook up a scrumptious Mediterranean chicken stir-fry or a classic Mandarin pork and vegetable dish in this Lodge cast-iron wok. The vessel measures a generous 14 inches in diameter and 4-1/2 inches deep--large enough for virtually any family-size recipe. And thanks to its heavy-duty cast-iron construction, it cooks its contents beautifully, spreading the heat evenly throughout the bottom and all the way up the sides. The wok's esteemed heat retention is especially suited to browning meats and frying noodles, as its temperature never wavers. Chefs will also appreciate the pan's steady base, which stays stationary on the burner, along with the large loop handles that make it easy to maneuver.

The wok hails from Lodge's Pro Logic line, which updates the classic Lodge look with contemporary rolled edges and graceful curved lines. Pro Logic items are also preseasoned through a proprietary "electrostatic" vegetable oil spray system. The preseasoning process readies the wok for cooking right out of the box, making it far more convenient than old-style cast-iron items that required oil and oven seasoning before use. The timesaving process also generates a nonstick finish that helps preserve the cookware for generations. As with most cast-iron cookware, Lodge recommends hand washing the wok to protect the surface. It also carries a lifetime warranty.
Seasoned ready to use 14" wok with loop handles features even, fast heating and excellent heat retention. All important factors in successful stir frying, simmering and braising. This unique flat bottomed cast iron wok allows you to use an electric or gas range without a ring to hold the work steady and transfers the heat rapidly from the burner to the wok.    

Customer Reviews

Right Tool for the proper Job
By H. U.
Like all tools in the kitchen, this one has the exact qualities that build it an outstanding wok that's representative of FORGED IRON cookware.

A. It's heavy cast iron, that means that it retains heat exceptionally well. Because of the high thermal mass, you may need to be patient because the wok takes a jiffy to heat up while on the stove. After it heats up, you may be rewarded with long-lasting warmth heat (if desired... it's very for you to regulate... steady medium or low is terribly attainable, too) good for doing restaurant-vogue stir-frying at home. That's, you'll toss food within the pan without worrying that the pan can 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 simply needs patience.

B. It's a wok, which suggests that that the warmth is concentrated at the bottom and tapers off going up the edges. You management how you cook your food by where you situate it relative to the bottom/center. The non-slippery surface of the wok makes this doable, since you'll be able to slide food up the perimeters to cut back the amount of warmth it gets exposed to, and therefore the food can stay, rather than fall back all the way down to the bottom, like a teflon-based non-stick surface.

C. It's pre-seasoned, therefore it's fairly non-stick. I even have however to experience having anything completely persist with it whereas cooking, whether it's coated meat, stir-fry, vegetables, or egg scrambles.

Because it's significant cast-iron, you get of these advantages that you don't notice with the standard woks you see in the marketplace. Compared to traditional woks, this is often not one that you may be handling whereas you are cooking. Once it heats up, it gets hot... real hot... as well as the handles. You'll be scooping food out of it rather than pouring food from the wok to a plate, and you will be leaving it on the stove over dinner till the thing cools down enough to handle. BE CAREFUL! (wouldn't want anyone to expertise any nasty surprises)

Additionally, since it's solid iron, this piece of cookware needs a bit more TLC than your standard 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 want to stay it dry and seasoned (rubbed with oil) when you're storing it. It's a bit of extra work, but to me, it's fully value it as even quality teflon-coated pans will wear out so much before well cared for solid iron cookware.

At the tip of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking demand it. I reach for my solid iron pieces to do the duty they're best suited for... anytime I want steady heat, heat cooking, and/or searing capability. It's just a matter of using the proper tool for the right job.

Honestly, I'm so glad Lodge makes reasonable solid iron cookware. I've been wanting to choose-up some solid-iron items for a while. Until I found Lodge via Amazon.com, I actually have always turned away disappointed when I see how abundant Le Creuset costs at retail stores. Thanks, Lodge & Amazon.com!