Without question, the Lodge Cast Iron Wok is the best on the market. Generous in size, our Wok provides cooks with superior heat retention to prepare legendary Asian recipes. The sturdy base and consistent source of heat helps keep the Wok stationary on the stove top. Well designed assist handles provide ease in handling. Wok, 14" dia., Depth:4-1/4", Loop handles   

            For more than 110 years, Lodge Manufacturing has been perfecting the process of making cast iron cookware. But the process was never complete until countless meals, desserts, soups and stews were prepared to create a treasured black patina. Only then was cast iron "seasoned."

           In 2002, the Lodge team developed a proprietary vegetable oil spray system with high temperature gas ovens to season the cookware before it leaves our South Pittsburg foundry. No hassle, no magic, no work—simply an heirloom finish everyone can use right out of the box!          

            Lodge Cast Iron is covered under a Limited Lifetime Warranty.

            After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

           Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

            Rinse with hot water (do not use soap), and dry thoroughly. Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly). Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking. Allow food to sit out of the refrigerator for a few minutes so the "chill" before cooking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.