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14" Lodge Seasoned Cast Iron Wok w/ Dual Handles EXPIRED

$39
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Walmart has 14" Lodge Seasoned Cast Iron Wok w/ Dual Handles (P14W3) on sale for $38.99. Shipping is free, otherwise select in-store pickup. Thanks baublitz

Amazon also has 14" Lodge Seasoned Cast Iron Wok w/ Dual Handles (P14W3) on sale for $38.99. Shipping is free.
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Editor's Notes & Price Research

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Edited June 24, 2018 at 10:20 AM by
Lowest price I've seen per CCC. Well over 1000 4.7/5 avg. reviews praise this wok as a great alternative to how they are traditionally used, which most American kitchens aren't setup for. Read the reviews and tips to decide if it's right for you.

Free shipping with prime, regular shipping should be free too.

https://www.amazon.com/dp/B00063RXQK
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Lodge. Skillets are amazing. But Woks are best in carbon steel lightweight and Versatile.
23 Helpful?
Agreed. We have this exact wok. It's nice, but takes a really long time to heat up and the sides never really get hot enough to do anything with. We switched back to using a carbon steel wok that despite being a pain the butt to clean (yes, seasoning and all that) performs significantly better.

We still use our Lodge skillet pretty often though and absolutely love it.
11 Helpful?
I use mine about 3 times a week.

Here are some of my tips on using this:

1. Gas stove is the way to go,but it will work on anything. It's also basically indestructible.
2. Put the Wok on the burner and heat it up for about a minute on at least medium heat (with oil in it, I use avocado or olive oil)
3. Once it is hot, start with medium, to low medium heat and work your way up. High heat will be really hot as it retains the heat very well.
4. When you are done cooking, let it cool but preferably still warm when you wash it. Wash it with hot water and I use a plastic scrubbie and dish soap (lots of people will say you don't need soap - you choose).
5. Washing should only take a second, it's basically wiping out the food, I've never had to nor should you need to be scrubbing heavily. You can, but then you may need to re-season it.
6. Rinse it out, tip the water out, and one spin of a dish towel and it's dry.
7. Put it back on the burner, high heat. Add in a bit of oil (I use the same as above) gently wipe it all around the Wok while it is hot, turn off the burner and you're ready to go for next time.

People may have other ways, they're likely all good ways. This makes it quick and easy for me and it keeps it non-stick.
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06-23-2018 at 11:13 PM
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#4
Quote from hawkeyes7870
:
But seriously, how often would a person use this?
The smaller version was popular enough recently, plus the reviews speak for themselves. Well over 1000 reviews with an average of 4.7/5. I would say go for it! I've wanted a wok for years and the ones I've tried have quickly failed or were too sticky. https://slickdeals.net/share/android_app/fp/398039
Reply Helpful Comment? 5 1
Last edited by baublitz June 24, 2018 at 06:55 AM.
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#5
have they raised the prices on this wok over the years?

According to my Amazon order history, I ordered this exact 14" wok
back on November 9, 2010 and it was only $29.48.(sold and shipped
directly from Amazon, not a third party vendor)

Oh.. it's a great wok after 8 years! (except it's a pain to wash by
hand)
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#6
Out of curiosity, is there enough contact area on the bottom to effectively work on electric? Going from the picture the actual transfer area looks to be very small. Going from some of the Q/A looks to be good but some mention of it not getting "hot". Thought maybe it was more in relation to the BTU of the gas stove.
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Last edited by Ateam June 24, 2018 at 06:40 AM.
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Our community has rated this post as helpful. If you agree, why not rep killerloop?
#7
Lodge. Skillets are amazing. But Woks are best in carbon steel lightweight and Versatile.
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#8
I mean the design of a wok is so you can move it around to toss it and you don't want even heat you want a hot spot in the middle....how heavy is this?
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Our community has rated this post as helpful. If you agree, why not rep firebeagle?
#9
Quote from killerloop
:
Lodge. Skillets are amazing. But Woks are best in carbon steel lightweight and Versatile.
Agreed. We have this exact wok. It's nice, but takes a really long time to heat up and the sides never really get hot enough to do anything with. We switched back to using a carbon steel wok that despite being a pain the butt to clean (yes, seasoning and all that) performs significantly better.

We still use our Lodge skillet pretty often though and absolutely love it.
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#10
Quote from Magic83
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I mean the design of a wok is so you can move it around to toss it and you don't want even heat you want a hot spot in the middle....how heavy is this?
Really heavy. A drop on a toe will most likely earn you a trip to the emergency room.
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#11
Quote from Ateam
:
Out of curiosity, is there enough contact area on the bottom to effectively work on electric?
The listing says the flat area is 5.5"...which is the size of the small burner on my electric stove. This listing also recommends matching the base to the size burner you are using.

There are a lot of opinions on carbon steel (which most experts recommend) vs Cast Iron.

Firebeagle has had both kinds, but his comments are at odds with what most reviewers say. He says the sides of his cast iron wok never get hot...well they do if you wait long enough. One of the advantages of carbon steel is that the sides DON'T retain heat (on a compatible burner)...you cook in the center and put the keep warm stuff on the sides so you do not over cook.

I have an electric stove and the burners never really get hot enough for a carbon steel. I may try this because despite its disadvantages (heavy, cannot flip food, does not stay cool on the sides) it may be the only way to get hot enough that you stir fry instead of steam.

Certainly the over 1200 Amazon owner/reviewers like it a lot. I am not prepared to change my stove in order to make the perfect carbon steel wok stir fry.
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#12
Cast iron wok? Sorry you need to be able to easily move a wok around quick and easily.... I just dont seeing this comfortable with a cast iron
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#13
Thanks for the response and learned something new today. I know my big iron skillet definitely shows a heat drop from center to outside of burner. Never really cooked in a wok so this is new territory. Btw, looks like Walmart price matched or vice/versa.
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#14
Excellent wok, bought this last year for $46 ... Use it almost daily.. keep it seasoned.
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#15
I did a lot of research on the perfect wok, and my first choice would be carbon steel or...anodized aluminum. Yup. The notion of aluminum being poisonous to cook with has been dispelled, and I'm taking from someone else's extensive research (no, I don't have a link, but I'm sure Google does). That said, I'm still going to get one of these for the grill. Weber makes one with that intention in mind, and it's 60ish dollars. This is way too heavy to be able to maneuver properly, and consistently, for any period of time for stir frying.

For those of you with electric stoves, consider getting a standalone butane counter top burner. You can use it with a round bottom wok and the flame is ideal for charing peppers and such. It would also better heat this wok, as would any flame VS an electric burner.
Reply Helpful Comment? 4 0
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