The New Lodge Cast-Iron Wok | Unboxing & Comparison

[@dawntosta6111]

I was so happy to see this video after a few cast iron friends posted about buying this piece. I am thrilled that the new one is made from the vintage design and that I can buy it immediately. 🤗😊🤗 Yay! Love the price point too!

[@frankhoffman3566]

I've had the old one for years. It's particularly good for a natural gas stovetop, because that is so much cooler than propane or a direct wood fire. The extra mass of the wok allows it to better maintain the necessary high heats traditionally required by wok cooking. I also like that it doesn't have to do the "flat bottom'' compromise. If you go into any restaurant supply store, they still only sell the traditional round bottom steel woks, which are used in restaurants over hot propane burners. A round bottom wok of cast iron is just the right way to make authentic Asian dishes when you have natural gas burners. I have it sitting on my stove right now.

[@meaders2002]

Reviews by the Culinary Fanatic: 1. He loves his subject. 2. Completeness. 3. Microscopic attention to detail. 4. Deep knowledge. 5. Long experience. 6. Genuine enthusiasm to share.

[@acpressley5347]

Glad to see you posting again. I received the wok in the mail today. It's very nice and I can't wait try it out.

[@lilyzeal4699]

My Lodge 12 inch wok came today from Williams Sonoma. It's beautiful. Thanks for posting this video; I'd still be looking for the perfect wok if not for you.

[@wenchaoshao184]

A friend of mine asked me to keep an eye on Lodge's 12' wok with handle . She really loves it but couldn't find any. Thanks to your video now we know Lodge brought it back!

[@CarolinaChrisOutdoors]

I wasn't aware that Lodge brought these back. I've had mine at least 15 years... probably longer. LOVE IT!

[@pazjake8753]

Dude your videos have come along way. Your one of the first Iron Skillet people I ever watched.

[@GunnySGT1911]

Must have one. My friend had one of these, but I could never find one like it. The only one I could ever find was the 14" with the two small handles. Finally, I'm going to be getting the one I've been searching for. Thanks for sharing this video. It just made my day.

[@mariavieira1630]

I found a Lodge cast iron wok at Goodwill for 6.98, score so happy.

[@oak94601]

I'm really glad I stumbled upon this review. I was looking to replace my carbon steel wok because it's so light that it swings around on my induction cooktop requiring me to hold it in place (and losing the use of one hand), not to mention that it's a pain in the neck to keep seasoned (cast iron seems so much easier to me). During my research I found that Lodge made a 14" wok (at 14+ pounds!) that is too big and heavy for my needs. I also see they make a mini-wok that is 9" across (which is too small). Watching your video a second time I heard the magic words "Williams-Sonoma" and, sure enough, they sell this wok. They are the ONLY store that sells this wok as it is exclusive to them. It's on sale with free shipping so...it's on the way! Great video and thank you.

[@carlarandall1811]

Thanks so much for the review. I didn't know they made a stir fry pan! I'm definitely going to order that one. I don't know how long you have had your older one but it looks brand new. You may have to come to my house and re-season all my cast iron! :-)

[@lyndabaxter9943]

This is a gorgeous pan!! Wow, I'm going shopping now... :) Thanks for showing us and comparing the old and the new! Nice to see there is very little difference, just enough to tell them apart.

[@billrichardsjr]

The old one looks bigger?

[@seikibrian8641]

They're the same size: 12.25 inch diameter. The old one looks bigger in this video because it's close to the camera and they used a wide-angle lens, causing a perspective illusion.

[@crystalpcullen]

The older one does look bigger or wider

[@Hamburger529]

And my grandma found a lodge wok at the second hand store literally a month ago, she asked if I wanted it, heck yea! Only $14 I'll take it

[@Poseidon99Jeus]

Very cheap!!

[@spiderbirdiespiderbidie1807]

Fellow cast iron enthusiast here. Great video, love me a cast iron wok. I think that if people get a chance to cook in a properly seasoned and broken in cast iron pan just once they would all be hooked. Everyone can bash and hate me to hades and back if it makes them feel all warm and fuzzy, but I will pass along my magic pan seasoning recipe anyway. I melt 3 parts lard (yes that is the rendered fat of a pig) and 1 part food grade beeswax and mold it in a stick and keep it in the freezer. Use this as you normally would to season your cookware. You only need a very thin coat. The lard is far superior to vegetable oils for creating a nonstick surface. Great grandma did not have vegetable oils and here pans were magic. The beeswax has been used on baking pans for centuries to make them nonstick.

[@1Kellapitter]

Another great video, thanks! Would you consider making a video of you using the wok? I think that would be nice to see. Thanks for all your fantastic videos!

[@TheCulinaryFanatic]

1Kellapitter - I actually posted one on my instagram yesterday.

[@karengoldy2034]

That’s the first time I seen It

[@janakimookiah5145]

@@karengoldy2034 pls where can i buy this from Malaysia can,t buy from Amazon no oversea export

[@rochelleb973]

I absolutely adore all cast iron pieces.I hope to keep adding to my growing collection

[@treatb09]

I use a stainless one i found at goodwill. I had no idea how versatile a wok is. This one i use for boiling noodles. It convects water perfectly for al dente. Make flawless angel hair. But it doesnt stir fry. Its too thin and the bottom is flat. Which. I like the flat bottom for various things. Especially adding eggs and moving ingredients to the sides. But these lodge woks are perfectly round and have that thick base. Are these only good for stir fry? Can i still boil noodles

[@elaskowski2]

Thank you for making the video! I really wanted a good look at one before I bought it. Much appreciated friend.

[@YukonHawk1]

Hey there..great video. Glad to see you again. Because of you and your tutorials I have learned a great deal about cast iron and cooking 😀😀. I have about 12 vintage pieces. I was a Griswold only guy but now I look at all cast iron. I love bringing old cruddy ones back to life. Even the ones from China get somene tlc. I have given some pans as presents . One of my friends hated cast iron and now is a convert and loves cooking with it.

[@Sibes3]

Sweet! I just picked one up on a thrift store today ($20.00 Canadian). After watching your video we own a vintage one!

[@StephenFedak]

Just seasoned my New Lodge Wok with flax seed oil. Hope to have time to try it out this weekend. I am also going to clean the seasoning off one of my Lodge skillets using the oven cleaner method you showed. Thanks for the tips.

[@Tony-og5up]

I bought mine in South Pittsburg, Tn.. Im from Chattanooga and not too far, during the Cornbread festival. The factory is there We took the tour and bought several things that day and a Wok was one of them and it had just came out. A very long time ago. My wife and I are both retired Chefs and We more or less use nothing but Cast iron. I do have hand hammered carbon steel woks, but I love the cast iron one because once heated and ready it maintains a constant temperature thru the entire wok. No changes as you climb up the sides. Easy to clean and get the flavor from the cast iron. The more I use it the better it tastes. I never use soap and no need to. I use a wok brush and scalding hot water and then towel dry and oil and hang on rack. Been thinking about running down and getting another now because we entertain quite often and we always have two woks or more things on stove. We had a 48" Viking stove installed when we built our home and it is half gas and half electric. Plus two more gas on the island. So we are good to go. I did see a friend of mines Lodge Wok that he bought only a couple or so years ago and the inside surface was real rough and sand finished. He brought it over to my work shop and we sanded it glass smooth and then re- seasoned it, 2 or 3 times. No more sticking! ha ha. I collect cast iron and my wok is the only thing that is newer that I cook with. All else is antique. Gee thanks. Now I have to drive to South Pittsburg and get another while they last.

[@78em]

Great video, as usual. We have missed your videos and cooking. After watching your organization with metal racks we took your suggestion for our pantry for cast iron, fantastic idea . One of my favorite go to items that is not cast iron but the Tramontina Triply Clad 4 qt 3.7L induction pot, unfortunately not america made, but a nice item. Can't wait to order the Lodge cast iron wok/stir fry skillet. This wok will be wonderful to cook outside on an open pit. Keep up the videos. All the best in the future for you and your family. Paulette and Marc

[@TheCulinaryFanatic]

Thank you!!

[@michaellmikeyymike]

that's excellent Jeff, I'm happy they brought it back too. I have the original one I bought forever ago!

[@bigpapi3636]

I like the size of this stir fry pan and I guess I understand why they cast a flat bottom on it as opposed to a traditional wok that would be used with a ring so it could be used directly on an electric element. Thanks for the review Chef, I need one of these!

[@madthumbs1564]

Japanese stoves are very different from Western.

[@carrifoote8065]

I love cast iron. Now I have to get one of these. So now I'll be comparison shopping. QUESTION: What is the benefit of the thick bottom with the grooves if any? Someone mentioned it took too long to heat up the wok with such a thick bottom core. Also, I want to use this on my BBQ too.

[@rogerenscore653]

Found one of these today in a consignment shop. Took a quick look on eBay and saw a couple for $85 or so “buy it now” price. Scooped it up for $54 and change. Came straight home to do a little research and found your video...pretty wild!

[@TheCulinaryFanatic]

Roger Enscore - I still like the vintage model. It’s a little lighter.

[@utspoolup]

Thanks for the video Jeff and letting us not in the know, know they are available again, so be it from a limited source. Just FYI, they are on sale right now for 55.96 due to their "semi annual- up to 70% off cookware and free shipping" special. I went into the store during lunch and picked up mine. Cant wait to try it out this weekend. Thanks again for the heads up and keep up the great work on the videos man!

[@valentinamkhitaryan9909]

Thanks a lot for a great information. I got this wok from WS only because I saw your post on cast iron cooking web site... I love this wok! Thanks a lot again!!!

[@ressa319]

Thanks! I have ordered mine from WS and got in on the sale price plus free shipping! Just curious, any idea of the time frame the original SF pan with handle was is production? I don't own one of those, would like to add one of those to my collection though! Thanks for all of your great videos, you are a wealth of information!

[@scottmitcheltree4182]

Superb seasoning on the old one. Looks brand new!

[@SeeSheriLee]

How does the stir fry skillet compare to the 14" wok with two helper style handles?

[@keithbrookshire]

I love those Woks. I have the old one like you show in this video and the newer one with two handles. I just picked up the new smaller one but I haven't used it yet. Here's a tip for Kamado cooking (Big Green Egg, Kamado Joe, etc): Remove the cooking grate and the newer two handled Wok will rest perfectly onto the fire ring for some super hot stir fry cooking.

[@blaquebuddaflyFLA]

Nice pan, question: would you pick up the newer Lodge pans from thrift stores, I see them a lot here where I reside but I leave them, I only pick up the vintage ones?

[@TheCulinaryFanatic]

Tammila Smith - the older one is lighter than the new. If I had a chance to buy the older model, I would always go for that first. But I am glad that more people will get to experience these woks. They are stellar.

[@genomoscetti6654]

Funny, I was just looking for more info about the 12SF2A original version. It was made prior to the pre-seasoning all Lodge items received starting in 2007 (some as early as 2002 with the Lodge Logic line). I picked up a 12SF2A unused in the original box at a moving sale and decided it was not one of the pieces I would eventually keep. My stove is electric and works well with skillets but not sure how it would be with this wok. Was ready to list it on Craigslist but now have second thoughts. Also, with the original style now available again my plans of making a good return are somewhat diminished.

[@hparkersd]

I'm so glad that you posted this video. I was researching Lodge woks. The 14 inch wok seemed like it was going to be too big for my needed despite being the recommended size. I did order from William and Somona. I signed up for their mailing list and got 15% off and free shipping which helped out a bit. Any idea why this wok isn't listed on the Lodge website? Was this a limited production run?

[@thomastommy1192]

Awesome video and a beautiful peace of cast iron. How do you season it? Please do a video on that Thanks for sharing your video . Have a blessed week.

[@mrsclaybuster25]

Are you Going to refinish the surface & make it smooth or is it a benefit to keeping it grainy so it will hold the foods up the side? I like all of you teaching videos, keep up the good work!! 😇🙏🏼🇳🇮

[@talmadgewilliams8831]

Miriam Motley I own several lodge pieces. I will say the preseasoned are better despite the rougher feel. It goes away as the seasoning builds up with use plus less rusting it seems like too

[@RachaelMaresh]

This wok is on sale at Williams Sonoma this week! I’m so excited to use it and get rid of my old nonstick one.

[@drahaman]

I have a vintage Lodge wok. It would be great if you could share some recipes that you use it for. I don't use my wok as much.

[@Adaywithbigjay]

Thank you for coming back!!!!!!!

[@TheCulinaryFanatic]

Big J - Thank you so much for watching!! ❤️

[@threecedarshomestead1330]

I'm glad to see that the bottom is bowl shaped inside to concentrate the heat, rather than flat bottomed. Now, I just need to find one at a store near me!

[@jayko7655]

Hey nice video! I never see this wok in amazon nor lodge website. Where did you get this wok?

[@sallysaeed7894]

Is it good for deep frying ??

[@olskool3967]

I have one I bought about 25 years ago, I think I paid about 20.00 for it new. I love it!

[@mishagray2835]

Thanks for sharing! I have the old version that has to be etanked and reseasoned.

[@gbri423]

When did they start making the original WOK?

[@jessyvarghese1504]

Hi..I would like to buy one. What is called exactly & the size

[@jamesmcmillan7845]

I have collected 3 old #8 skillets and an old chicken fryer which I love but, I have to say my favorite by far is the new Lodge 15" skillet I got for Christmas. After cooking some bacon in it, I use it to make family size breakfast skillets and steaks and I must say, it is the easier to keep nonstick than my Wagner's and BSR's

[@shakaama]

I know I'm just seeing this from a video. But, are the handles too small they don't seem sturdy.

[@flysubcompact]

I just recently started using a forged steel wok for a lot of my cooking and love it. I find browning meat is excellent in a wok. Now I'm cussing you because I blew a ton of money during Christmas and now I gotta have one of these cast ones. :)

[@TheCulinaryFanatic]

I actually still like carbon steel woks, but I use these more. The heat retention is great.

[@TheindefatigableGovernor]

You're back. Thought you were....gone. Glad you're back.

[@johnbrandolini2915]

I have a ton (actually a couple of hundred pounds) of cast ironware both Wagner and Lodge. However, I would see a problem using this cast iron wok instead of a low carbon hand hammered steel wok. The cast iron wok appears to be uniformly thick whereas a hand hammered wok is thin at the edges and thick at the bottom. So the sides are a lot cooler than the bottom while cooking at high heat. In a lot of Asian recipes you need to be able to push some of the ingredients to the edges to allow other ingredients that need longer times to cook to remain in the bottom. Also cast iron has a longer thermal coefficient which means that it will hold heat longer when the heat is lowered. That is not an advantage for stir frying. Another disadvantage to cast iron which will affect Asian dishes is that cast iron, even when well cured, will discolor and affect the taste of delicate food. That said the bottom of the Lodge wok would work much better than a traditional wok on an electric stove being flat rather than rounded . I have an electric stove; however, to use my hand hammered wok I have a butane stove I acquired from an Asian grocer that is specifically designed to accommodate a wok. Cast iron cookware is a great alternative to coated ware but not so much as an alternative to a traditional hand hammered wok.

[@RJVB]

Is there a reason for the bottom pattern besides providing a flat, stable base for the rounded inside? The smaller contact surface probably makes this work less suited for use on a glasstop or electric range, I suppose?

[@pabloseykata6930]

Jeffery: I tried that Crisbee product you recommend. Works really nice. Bought a 12 in. Lodge skillet, seasoned it about 4-5 times. Looks good.

[@TheCulinaryFanatic]

Pablo Seykata - Crisbee is my preferred method now.

[@CarlosGandara973]

From this point of view, the old piece seems to have a better finish and seasoning, also more polished. I have the old with two handles and I love it.

[@irismak9790]

Do you know if I can still buy this online? I've looked but I couldn't find anything. If this model is still available somewhere online, please let me know!

[@hparkersd]

www.williams-sonoma.com/products/lodge-cast-iron-wok/ I just ordered one today. Found it on two other websites for same price. Lodge doesn't have it on their website and I couldn't find it on Amazon. Signed up for the newsletter and got a coupon code.

[@irismak9790]

@@hparkersd Thank you for your information. I got it. :)

[@robmetzger9955]

Is the cooking surface on the new on rougher than the old. Will you need to smooth it out? If so, I would be interested in seeing how it’s done on a curved shape cooking surface.

[@TheCulinaryFanatic]

Rob Metzger - I just got done stripping and reseasoning this wok and the surfaces are pretty close. The old one might look smoother because it is well seasoned, but the surfaces are almost identical.

[@registrum]

You have a wire brush video. Are you planning on doing the same to this pan? Do you feel the Lodge 'orange peel' affects the quality of the cooking with this pan?

[@TheCulinaryFanatic]

I will not wire brush this wok. What do you mean by 'orange peel'?

[@fonzybustillos5076]

Orange peel is all the imperfect casting. Orange peel 99% of the time is only referenced in car paint. A new painted car has that orange peel until the detailer has worked their magic with the buffing tool.

[@harobikes3three3]

TL;DR / DW.... They're the same basically. They've added a few stamp marks // slightly shallower grooves on bottom of wok.

[@pl7868]

I really like your new wok ! dunno what you cook in it, for me when i cook asian be much to heavy and hold the heat to much , would never use it , i have a hot burner on gas stove and when cooking am constantly on an off the heat an stirring , flipping stuff like that , cast would not work for me , my steel wok is 40 yrs young an like a mirror from steel wool cleaning an non stick if you know how to cook with it , couple of swipes it's clean , anyway great unboxing :)

[@TheAsianExplorer]

For Woks, I stick with carbon steal pans. Lighter weight, takes seasoning, heats up fast, and cooks fast as a wok is designed to do. Studio Weyh makes excellent woks made right here in USA in a small shop, I love mine!

[@bdlifestyleinaustralia.5558]

Where can i get this wok in sydney???!!!!Please say.

[@popsxbox]

Love my cast iron. This looks like one I need to add to my collection.

[@chandrarana1687]

Can it be used on induction stove or any flat surface cooking range?

[@jdovak1589]

Due to filming from the left side instead of the center, it sure looks that the left pan is larger...even the underside of the long handles look different.... ges if you are gonna buy on, it makes no difference😃... always wanted one of these....now i see slight differences to aid in finding a vintage one...the lodge casting on handle will make it easy to ID....Good Video👍😃😃

[@TheCulinaryFanatic]

J Dovak - Yes, it does make the one on the left look bigger. The weights are definitely different though.

[@Woodysback]

Where can I buy this exact one, no one seems to stock this one? Do you have a stock number for the new one shown?

[@CraigArndt]

I’m going to need one of these!

[@highnrising]

The "old" one can't be all that old. That's a pretty modern Lodge logo, with the cooking part of the skillet forming the letter "O."

[@MrChico725]

Beautiful!! Can you do a video of entire collection of all lodge items as well as your other brand cast iron items?

[@Hunter7-s1o]

Nice!!! You please send me the website to order one; there a lot of fake sites this days 😞

[@chandrarana1687]

Can it be used on Induction stoves?

[@TheHappyWhisk]

Very nice. Now you got me wondering if I can hunt down a Griswold wok. Though that Lodge looks mighty pretty.

[@Tony-og5up]

Sorry Happy they never made one. Neither: Selden & Griswold Griswold or Wagner who bought out Griswold Never made or Patented a wok. www.castironcollector.com/patents.php#top Ive been collecting for near 50 years and have never seen an antique Wok made in the US. of cast iron. Woks were little known or wanted or popular in the West in those days.

[@TheHappyWhisk]

Love my Erie Griswold cast irons. LOVE THEM! Happy Cooking! Happy Hunting. I love hunting for them and also though, paying a good price as well. Great to hear you enjoy it as well. Cheers!

[@TheCulinaryFanatic]

This video had to be re-edited and uploaded again. If you do not see your comments, that is why.

[@rhart367]

The Culinary Fanatic you have too many pans bro. How many do you have?

[@johngoober2063]

The Culinary Fanatic. I don’t see this stir fry handle pan on lodges web site can you provide me the link as to where you bought it from. The ones I see are the short handle wok.

[@aquafina6544]

The Culinary Fanatic, I want to up my cast iron game but I can't afford 75.00 on a pot I'm a single mom on a low income.. Can you suggest some similar items for us poor folk plz

[@ressa319]

John Goober, William Sonoma has them on the website, currently on sale for around $56 with free shipping. They must be on backorder, mine are scheduled to ship around the middle of February

[@ADVJason]

Oh great another Lodge piece I need.

[@pagodadr]

The bigger Q, is why make a Wok that is the same as the old and label it 'new'? Price increase?

[@uzdik.student]

1:40 What is the diameter of the bottom of the wok in cm?

[@ml.2770]

I find owning 2 just isn't enough. My stove has 4 burners.

[@wangbind]

where can buy the new one?

[@IvanIvanov-vy7pt]

How many quarts of liquid will they take?

[@zhuyt18]

lodge dont have this kind of product on their website anymore? i wanna buy one badly, but it's like vanished, never existed, no where you can find it.

[@lilyzeal4699]

Williams Sonoma. Free shipping right now.

[@chatomairi]

Please review the mini wok.

[@TheCulinaryFanatic]

It's a great piece. If you are on Facebook, I did a written view on my page there.

[@chatomairi]

The Culinary Fanatic that’s unfortunate for me; I don’t have a Facebook. I received an email about the mini wok and I’m dying to see a video review on it.

[@irumamir5491]

How much you bought it pleeeeease?

[@normlor8109]

never used one but wouldn't the heat be retained too long in this being cast iron even when taken off the stove?

[@TheCulinaryFanatic]

It would be identical to cast iron. But I don’t see heat retention as a problem. That’s a plus.

[@leannegreentree2401]

Can anyone please tell me what the size of the BASE of this wok is? I have a portable induction cooktop that needs a min 5" pan, so I want to be sure the base is the correct size. I've contacted Lodge, but they can't tell me as their staff is working from home and don't have access to measure it. (and no info on their website). I'm assuming it's around 5-6"? Thank you!

[@PDXTundra]

The base is 5.5”

[@benoit.gerin-lajoie]

You say they're the same size but... the old one looks ½-1 in wider !!! Please confirm...

[@saifsworld915]

What size are these woks?

[@MrRockfish01]

What’s the size of this wok?

[@bdlifestyleinaustralia.5558]

How much??

[@bridgettepruitt5452]

A good review. Now I'm waiting for you to post some stir fry recipes on YT. Thanks in advance. Don't how a wok so would like to see you use it. I usually use a SS saute pan for stir frying.

[@washingtonfootballfanwgil8392]

Any chance Lodge will remake their cast iron Bundt pan?

[@Tony-og5up]

They are making it again. Mine is from the 50's. shop.lodgemfg.com/product/fluted-cake-pan.asp

[@washingtonfootballfanwgil8392]

Tony Wells Thank you so much! About 2009, my family and me visited Lodge in Tennessee. I asked about the bundt pan and was told they had no plans to bring it back. I paid top dollar for one on eBay. Although mine has a high spot that takes a chunk off every cake, you still can't beat the cake it produces. Thanks for the info.

[@ImaWarmFuzzy]

Darn, was hoping for a GiveAway, now you have Two! ;)

[@doloresboston8571]

Well I don’t know if you received my last suggestion concerning getting the oil out of the grooves.....I suggested that you could wrap a small piece of paper towel around a toothbrush which might help getting into those grooves.

[@TheCulinaryFanatic]

Dolores Boston - I did. The problem isn’t getting the oil into the grooves, it’s getting the excess out. I do use a silicon brush to get the oil in.

[@seikibrian8641]

Read her comment again, Jeffrey: "...getting the oil out of the grooves..."

[@TheCulinaryFanatic]

I was actually replying to her original comment which was "Maybe you could try using the brush you use to baste meats with to get into those grooves, maybe that’ll work."

[@TheCulinaryFanatic]

Delores - I didn't see that comment. I had already removed the video. What I ended up doing was putting my paper towel around the fat end of a metal chopstick. It fit perfectly. With the new version, this will not be necessary.

[@EddyGurge]

Aaannnd... Ordered. Thank you!

[@reneesmith4314]

Made in the USA and quality product. I LOVE IT!

[@darksoul4961]

Where did you buy it?

[@Tony-og5up]

Really? You really asked that question? Did you listen or see anything in the video? www.lodgemfg.com/

[@zhuyt18]

they dont have it there on their website, they really dont, not even in their amazon shop

[@seikibrian8641]

www.williams-sonoma.com/products/lodge-cast-iron-wok/

[@mjr6625]

Jeffrey, I live in Florida, and if you convince me to buy one more piece of Lodge Cast Iron, the entire peninsula will submit to the collective weight and sink below the waves.

[@will2835]

I have one of the original lodge woks like you do.