Lodge Pro-Logic P14W3 Cast Iron Wok Review

[@NikonPhotoHawk]

Wicked! I'm gonna have to add this to my Lodge Cast-iron Cookware Set! I simply love stir-fry veggies with chicken or beef. And I especially love it served over wild rice! To each their own and go with whatever works for you, but when I get new pre-season cast iron, I clean it and season it in my oven three times... adding 3 layers of seasoning over the pre-seasoning before it's first use. Then I re-season after each cook with a very thin coat of Crisco. Thanks so much, loved the video. And your stir-fry looks fabulous!

[@bestkitchenreviews]

Yes, the seasoning definitely helps! Glad you liked the video 😀

[@444dorsey444]

I've got this wok and I love it. This is a great video, as your videos always are. I appreciate your taking the time to review.

[@bestkitchenreviews]

Thanks :)

[@AereForst]

I have this wok and love it especially after I stripped the seasoning and smoothed the surface using an Avanti Pro drill attachment. I re-seasoned it and it functioned perfectly. My only concern was that you can stir-fry in any cast iron skillet and get fantastic results. I use my 12" Lodge skillet for exactly that. Perhaps getting a 12-17" Lodge pan with two looped handles may have been an option and probably more versatile, looking back.

[@enochpage1333]

Thanks for sharing this. Which Avanti pro drill attachment did you use to smooth the surface and how long did it take? What size power drill did you use? How did you make it uniformly smooth?

[@kiltedcripple]

Little tip on that stir fry, especially with dense veg like broccoli, if you parboil first, then add to the wok, it cooks more uniformly.

[@bestkitchenreviews]

Thanks for sharing 😀

[@DoubleDogDare54]

Using a gas burner that distributes the flame in a circle but leaves a cool spot in the middle is a pain when it comes to cooking in woks. With my stove, removing the disk prevented the burner from lighting, but I found replacing the original disk with the next smaller one allowed it to light and the flame was centered instead of in a ring. I also put a "Wokman" ring around the burner to center it even more. PRESTO! - no cold spot in the middle and all the heat goes where you want it with a wok - dead center.

[@bestkitchenreviews]

Thanks for sharing 😀

[@damianrhea8875]

Cast iron cookware is also good for personal protection; i.e.: if there's an intruder in your house, just hit them in the head w/ it (but you have to deal w/ the disposal of a dead body afterward...). Bob Appetit!

[@nuduo9255]

Damian Rhea - bullsh17, buy a firearm if you aren't a criminal yourself and living in a free state in the USA.

[@nora22000]

@@nuduo9255 Nah; cast iron is more satisfying and multifunctional. Plus your teens won't shoot up their school or off themselves.

[@Hy-Brasil]

@@nuduo9255 you're both correct.

[@andiaddimando7180]

i was just telling my son today that i need to get a wok! so to my surprise the review was in my inbox. :)

[@bestkitchenreviews]

Hi Andi, that's awesome! Glad the review is useful :)

[@mrdeadsea7775]

To be honest, I wish I watched this review before getting this wok as a gift. Food sticking to a wok is not good for stir frying... also a good wok should be light weight and have a heat proof handle.. Good quality wok, but really not ideal for what a wok is generally used for. A cheap carbon steel with a non-stick coating and heat proof handle would be much better, and also a much cheaper option. Not as long lasting, but you can replace every 2 to 3 years if you need to. Lodge should stick to dutch ovens and skillets. Large lodge skillets are great for pizza if you get the lid and know what to do.

[@nora22000]

Yeah. Sometimes I wonder who's listening when the playlist serves up solutions to discussed matter,

[@nora22000]

@@mrdeadsea7775 lol...I put my Lodge wok in the grill. Plus, it heats far better than a thin wok. With cast iron, I will never need a high-end stove.

[@KikoMaggiña]

I love fried plantains, super delicious. Great video, thanks for sharing.

[@bestkitchenreviews]

😀

[@MsAnardana]

Tq for the review..i can see the different between wok 14" and 9" now. I decided the 9" for my indian cooking to go along wt chapati naan n pita

[@bestkitchenreviews]

😀

[@MsAnardana]

@Chi Sitananda No, i don't. I use carbon steel pan

[@張馬克-k1t]

Thanks for sharing the experience using this wok.

[@bestkitchenreviews]

Glad you liked it :)

[@mustafanaeem7607]

Loved the video, detailed. Review and cooking tips !

[@bestkitchenreviews]

😀👍

[@rcmarquette3838]

Oh, and I forgot, a Master Cuisine 14" stainless steel wok, which is supposed to bridge the gap between east and west, but is best at boiling water for veggies or noodles.

[@rcmarquette3838]

plantains deep frying in a wok? , now that's America!

[@wemcal]

Great video... I use mine to cook most of my food

[@bestkitchenreviews]

Thanks for sharing 😀

[@uzdik.student]

Does it have a lid?

[@bestkitchenreviews]

It doesn’t come with a lid. You can buy this Lodge lid: amzn.to/3HjqO7P 😀

[@blaqfish]

Great instructional video... Now I'm going to use mine 😄

[@bestkitchenreviews]

Great! 😀

[@MarianneBush]

Thanks for the review. Would suggest you get tongs ;)

[@clovenbeast5183]

Excellent for ultralight backpackers

[@jakeallen476]

Would you recommend seasoning even if pre seasoned

[@bestkitchenreviews]

Yes, always season when you first get the wok or any other cast iron cookware 😀

[@jeffreyurbach6544]

Just used mine. Should have watched this first. Since it was preseasoned I didn't add a coating of oil before starting to strip fry. Now I've got a job to clean it. Oh well. Live and learn, err...watch first 😉

[@bestkitchenreviews]

Hot water and a good stiff brush makes cleaning easier :)

[@rcmarquette3838]

georgeous black is beautiful

[@bestkitchenreviews]

😀

[@rashimahuja6207]

When ever I cook in iron utensils the food turns extremely black ....is it ok or not 🤔🤔🤔 kindly reply

[@OmKalthoumMahrsi]

man with thus I ca n make best Asian dishes

[@jeffreyurbach6544]

This is my first "non-traditional " wok, i.e., all my others were classic thinner carbon steel woks purchased in NYC Chinatown. I just washed it and put a thin coat of oil on it. If I recall, with my older Wok's I think I re-heated them with the new oil coating before storing them away. Thoughts? What should I do with this one? PS- forgot to say "nice job" on the review. 😉.

[@bestkitchenreviews]

Hi Jeffrey, thanks - glad you liked the review. With this wok, you can use it right away since it is pre-seasoned. I would use more oil the first few times of use, so food doesn't stick. I've used this wok many times and it is becoming more non-stick with each use. After washing the wok, dry it and rub it with oil, then wipe off excess. You won't have to "re-season" it in the oven for a while. Hope that helps. Please subscribe if you haven't already :)

[@jeffreyurbach6544]

bestkitchenreviews thank you. I did subscribe. I started Chinese and other Asian cooking after grad school in 1975. I've had about a ten year hiatus as a result of some health issues, but, I'm back. 👍😉 Some personal trivia. I remember going into NYC China Town for EVERYTHING from woks to food. Now it's all available to us within a five mile radius with two Asian mega stores- one Chinese , the other Korean. I ended up ordering this particular wok after visiting the Korean mega store. They sold only Korean woks, all with a non-stick covering and I didn't feel like running up to the Chinese store . My wife and I had our dreams come true. Starting in 2006 when our three kids finished with college we stating traveling again. We've eaten our way across China, Tibet, Vietnam , Cambodia, Thailand, and India. I already knew that the food passed off as Chinese in the states wasn't the real deal. We've always ordered from the Chinese , not the American menu. Our fellow travelers were shocked. No egg rolls or fortune cookies. All the best!

[@bestkitchenreviews]

:)

[@spockmcoyissmart961]

favorite oil to fry in your wok?

[@bestkitchenreviews]

Hi, depends on what I’m frying. I generally use vegetable oil or coconut oil 😀

[@victoo5067]

Hi is the work like you rs experience.whats the range money wise . never had one.but du want one. Thanks. Bloss.eagle pass Tex. Mexico

[@reesespeanut4778]

heat medium or lower? then why use a wok? woks are meant for high heat cooking. the higher the better.

[@bestkitchenreviews]

Cast iron is different than other materials used to make woks. It retains heat much better than other materials. It is not recommended to go above medium heat when using cast iron. If you use high heat and not enough oil, there's a good chance your food will stick or burn.

[@seikibrian8641]

" If you use high heat and not enough oil, there's a good chance your food will stick or burn." So just use enough oil! It's not rocket science. Without high heat you won't get the authentic taste and texture that comes with true wok hei. Here's a video that shows how to get a screaming hot cast-iron wok on an electric range: kzbin.info/www/bejne/g5vGfKJ3jceemsk

[@GYccUsefultips]

Reeses Peanut..The woks commonly used in Asian street food are made of a very thin metal that does not retain heat, as good as a cast iron one.That is the reason they cook with high heat.When stir frying on a cast iron wok,a clear sign of the right temperature is a little lower than when food is sticking to the bottom..That is a good rule of thumb

[@t.p.7302]

1:13.... wouldn't use "paper towels", lint free only or you'll get sticky build up.

[@Jonnynot1plate]

Do you have a video on how to season cast iron? I just bought this wok but I'm new to cast iron and don't know much about seasoning it. I will search your gallery later, just short in time now

[@bestkitchenreviews]

Hi Jonny, I show how to season cast iron in this video: kzbin.info/www/bejne/Y2qQXpuoqLB6Z6M Hope that helps :)

[@Jonnynot1plate]

Thank you! I'm only experience with Stainless Steel but for a wok, I went with this lovely item.

[@annabanabanana]

I was told you should re season cast iron after every time you use it.

[@bestkitchenreviews]

You don’t have to re-season every time you use it, just once in a while 😀

[@kathyleners600]

Is prologic cast iron wok a real Lodge pan cuz I seen a different one with different handles by Lodge

[@AereForst]

Yes it is. I have one. Ordered from Amazon.

[@kathyleners600]

@@AereForst Oh Thamk you

[@rcmarquette3838]

and yes, I own a lodge 14" heavy (10Lbs 8 Oz) ((so says Lodge )) cast iron wok., among 6 woks

[@luthorcorpll]

Can you steam with this wok?

[@bestkitchenreviews]

Hi Steph, I haven't personally steamed but I don't see why not. There may be a water line in the wok after you steam, so you may have to re-season it. Hope that helps. Please subscribe if you haven't already :)

[@luthorcorpll]

thank you!

[@stephanieconroyslife]

lOVING THIS, i STILL NEED ONE LOL

[@TurkeyCreekjackjohnson_]

That oil didn’t get hot once lol

[@dejikafurim5134]

I’m make fried plantains all the Tim you should’ve let them ripen btw I’m African try to make puff puff

[@nitelite78]

I don't think cast iron is suited to wok cooking. You can't toss the food or reduce heat fast enough. Carbon steel is the way to go, especially on gas.

[@mettzmusic3207]

I agree but I plan to use mine for curries and deep frying mostly. I grew up with classic carbon steel woks but I find that I don't toss very often, it is the real way though for sure...good point about the cool down time. I find that a scoop of broth takes care of that most of the time though...

[@MikeJones-jr5hb]

👍👍👍

[@bestkitchenreviews]

😀

[@reghumenon5056]

nice video i like it go to target for by one thanks

[@bestkitchenreviews]

Hi Reghu, glad you liked the review! Please subscribe if you haven't already :)

[@chuckdehart9924]

Wok a mole!