Lodge Cast Iron Seasoned 14" Wok

Well, I've had my new wok for about a week-and-a-half, and used it about half a dozen times. So far it's been wonderful. Naturally it's a bit heavy, which is a good thing if you like your wok to stay stationary, but not so much if you're given to moving the pan around as you stir or serve up its contents. Along with being heavy, it's just large, and when use on an electric (coil) stove top (which I have) the two factors do combine to make for a significant temperature difference as you move from the center of the wok. (I'm not sure if other stove tops work the same way or not.) Naturally it takes the slight additional care that's goes with iron cookware. It is pre-seasoned and ready to use, but of course doesn't yet have the full seasoning that comes with years of proper use and care. I went into this purchase knowing all these factors, and so there were no surprises. And I'd buy it again in a heartbeat.

Quality Heavy Cast Iron Wok. Came 'pre seasoned' but I used the first time heating it as an opportunity to build on that initial coating. It arrived gray and is now the typical black cast iron color. I found a different source for asian constructed iron woks that were around 20 dollars plus freight. The woks can be flexed with bare hands and are known for uneven heat and breakage. With the free shipping, this one was a comparable prices for easily 5 times factor quality increase. Buy it once and have an heirloom for your great grandkids. I have several hundred pounds of antique collectable and still very functional -brand name- cast iron cookware that I use regularly. This is just as good or in some cases better than those. Better because Griswold or Wagner did not make a Wok. Dutch ovens, bean pots, Frying pans, pot roasters, chicken friers, griddles, Waffle irons yes, but not woks :)