14 inch Carbon Steel Hand Hammered Wok (incl. wok ring) Review

Average Reviews:

(More customer reviews)I highly recommend this wok. It is super light but very strong. It comes unseasoned, but it was easy to season as it was so light.Once seasoned, it became a deep coppery color, and is slowly getting darker.
It cooks beautifully, very quickly and the vegetables stay crisp and delicious. Originally, I wanted a wok with a longer handle thinking this would make it easier to move. Suprisingly the handles do not usually get very hot, and I haven't really had any trouble holding it when cooking or picking it up.
Cleaning it easy, once seasoned nothing sticks, and even when I leave it unwashed overnight, it cleans quickly just using cold water and one of those plastic covered sponges.
I definitely recommend getting the wok ring, this makes the wok far more stable. Otherwise this is the perfect wok, it is light, strong, cast iron and is a pleasure to cook with.

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16 inch Traditional Cast Iron Wok (incl. ring) Review

Average Reviews:

(More customer reviews)Hi. I read the previous review and just wanted to put in a correction and a FYI so people don't think these cast iron cooking utensils are defective. I cook alot with cast iron and have bought new cast iron cookware from the US and China. When a cast iron cooking vessel is brand new and hasn't been "seasoned" by the manufacturer (like Lodge does for some of their skillets and such), it is covered with a thin film of machine oil to prevent rust and corrosion in transit. This is what needs to be washed off before use. Non-seasoned cast iron is a very gray color- indeed, almost looking painted gray if you're expecting it to look black. It will not develop the black patina until you start cooking with it. It is essentially baked on oil that turns the iron black. The best way is to season your new pan is to coat the whole (dry) pan inside and out with vegetable oil and put it in the oven to bake. A very thorough explanation of the seasoning process is given at the Lodge Manufacturing website: www.lodgemfg.com When you're done cooking with your cast iron, scrub it out with hot water only, and then put it on the stove-top to dry. Re-apply a bit of oil as needed. Iron rusts without this protection to moisture from washing or in the air. Cast iron does take a bit of maintenance, but is a superior and very safe cooking surface. Enjoy.

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