Lodge Pro Logic 14 Price Review

Cook up a scrumptious Mediterranean chicken stir fry or a classic Mandarin pork and vegetable dish in this Lodge cast iron wok. The vessel measures a generous 14 inches in diameter and 4 1/2 inches deep large enough for virtually any family size recipe. And thanks to its heavy duty cast iron construction, it cooks its contents beautifully, spreading the heat evenly during the bottom and all the way up the sides. The wok’s esteemed heat retention is particularly suited to browning meats and frying noodles, as its temperature never wavers. Chefs will also appreciate the pan’s steady base, which stays stationary on the burner, with the big loop handles that make it simple to maneuver. The wok hails from Lodge’s Pro Logic line, which updates the classic Lodge look with modern rolled edges and graceful curved lines. Pro Logic things are preseasoned through a proprietary “electrostatic” vegetable oil spray system. The preseasoning procedure readies the wok for cooking right out of the box, making it far more convenient than old style cast iron things that obliged oil and oven seasoning before use. The timesaving procedure also generates a nonstick finish that assists preserve the cookware for generations. As with most cast iron cookware, Lodge recommends hand washing the wok to protect the surface. It also carries a lifetime warranty.

220 of 224 people found the following review helpful:
5.0 out of five stars Right Tool for the Right Job, February 28, 2005
By H. U. “Cooking Enthusiast” (San Francisco Bay Area, CA) See all my reviews This review is from: Lodge Pro Logic 14″ Cast Iron Wok, Black (Kitchen) Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that is agent of CAST IRON cookware.

A. It is heavy cast iron, which means it keeps heat very well. Due to high thermal mass, you will must be patient as the wok takes some minutes to heat up while on the stove. After it heats up, you will be rewarded with long lasting high temperature heat (if wanted. It is really for you to control. Steady medium or low is attainable, too) perfect for doing restaurant style stir frying at home. That’s, you may be able to toss food in the pan without worrying that the pan will cool off and boil/steam your food with the escaping moisture. Searing on the home stove is well inside this wok’s potential. All of this just requires patience.

B. It is a wok, which means that the heat is concentrated at the bottom and tapers off going up the sides. You control how you cook your food by where you situate it relative to the bottom/center. The non slippery surface of the wok makes this possible, since you may be able to slide food up the sides to decrease the total of heat it gets exposed to, and the food will stay, rather than fall back down to the bottom, like a teflon based non stick surface.

C. It is pre seasoned, so it is pretty non stick. I have still to experience having anything totally stick to it while cooking, if it is coated meat, stir fry, vegetables, or egg scrambles.

Because it is heavy cast iron, you get all these benefits that you do not find with the common woks you see in the marketplace. In comparison to conventional woks, this isn’t one that you will be handling while you are cooking. Once it heats up, it gets hot. Real hot. As well as the handles. You will be scooping food out of it rather than pouring food from the wok to a plate, and you will be leaving it on the stove over dinner till the thing cools down enough to manage. BE CAREFUL! (wouldn’t want anybody to experience any nasty surprises)

Also, since it is cast iron, this part of cookware requires a bit more TLC than your common anodized aluminum/teflon coated cookware. You will not be washing this with soap, rather Lodge recommends hot water and a inflexible brush, and you will have to keep it dry and seasoned (rubbed with oil) when you are storing it. It is some extra work, but to me, it is totally worth it as quality teflon coated pans will wear out far sooner than cared for cast iron cookware.

At the end of the day, I still use my anodized aluminum/teflon coated cookware when what I am cooking calls for it. I reach for my cast iron pieces to do the job they are best suited for. Anytime I need steady heat, high temperature cooking, or searing capability. It is just a matter of using the right tool for the right job.

Honestly, I am so happy Lodge makes cheap cast iron cookware. I have been wanting to pick up many cast iron pieces for a while. Till I found Lodge via Amazon.Com, I have generally turned away disappointed when I see how much Le Creuset costs at retail stores. Thanks, Lodge & Amazon.Com!

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125 of 127 people found the following review helpful:
5.0 out of five stars The Only dependable Wok for the common American Stove, December 8, 2005
By Joshua Cohen “Cooking Since Childhood” (Boston, MA) See all my reviews
(REAL NAME) This review is from: Lodge Pro Logic 14″ Cast Iron Wok, Black (Kitchen) Unless you have a professional quality cooktop (Garland, Wolf, etc.), the common American stove doesn’t produce enough BTUs to properly heat the conventional rolled steel wok. No matter how long you heat it, it’ll cool too quickly and the food will boil instead of sear.

However, a pre heated (I give it at least ten or 15 minutes) cast iron wok holds on to enough heat to enable you to properly stir fry. And cleaning isn’t that bad. After removing the food throw in a cup or two of hot water and clean with a inflexible, non nylon (it melts) kitchen brush (a grill brush is ideal). Pour out the dirty water (ok, this is a trick due to weight), put it back on the heat to boil off any extra moisture, and clean it with an oiled paper towel and let cool.

By the way, if you like to deep fry, a cast iron wok runs circles around most any fry rig and requires less oil. In fact, deep frying is a good way to season or re season the wok.

If you want a wok with less maintenance, anodized aluminum (Calphalon, Circulon, Analon, et al) is really your only other choice. It doesn’t sear quite also because it doesn’t have the same heat retention, but it does a great job because it’s so thermally conductive liquid evaporates before it can pool. It works particularly well with vegetables and white meats. A little hot water, dishwashing liquid, and a scrubby sponge is all you need.

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55 of 57 people found the following review helpful:
5.0 out of five stars Best WOK ever., July 27, 2005
By REDc (Charlottesville, VA USA) See all my reviews () This review is from: Lodge Pro Logic 14″ Cast Iron Wok, Black (Kitchen) So I have had a dozen or so WOKs but none that hold the heat so well and cook so evenly. I use it primarily on the gas burner with the high heats, where all the others just do not do well at all, and am completely impressed by it.

The flat bottom does justice when on a conventional electric range and is just as efficient in cooking.

I would not purchase any other WOK after to get this one, unless of course I need a second copy one.

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