Lodge Cast Iron Wok

Last updated date: November 7, 2019

DWYM Score
9.4


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We looked at the top Woks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Wok you should buy.

Overall Take

The Lodge Cast Iron Wok is a heavy-duty pan made out of 100% cast iron, with two assist loop handles. It comes pre-seasoned, so it’s easy to use and maintain. However, it weighs a lot due to the material its made out of, which may be too cumbersome for some cooks. In our analysis of 189 expert reviews, the Lodge Lodge Cast Iron Wok placed 2nd when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note November 7, 2019:
Checkout The Best Wok for a detailed review of all the top woks.

Expert Summarized Score
9.7
25 expert reviews
User Summarized Score
9.3
1,901 user reviews
Our Favorite Video Reviews
What experts liked
Has two assist loop handles, which offer a safe, secure grip. Flat bottom allows you to use an electric or gas range without a ring to hold the wok steady as it transfers the heat rapidly from the burner to the wok. Pre-seasoned. Heavy and flat on the bottom, so it won't move around on the stove when cooking. Stays hot for a long time.
- BestReviews
Impressive durability. Thick cast iron created with fine craftsmanship means that, with the proper seasoning and cleaning, it has the potential to outlive its users.
- Review Lab
Fantastic, heavy duty performance, the cast iron gets blazing hot and holds the heat for outstanding performance.
- Foodal
April 30, 2019 | Full review
Retains heat, durable construction, designed for even cooking
- Business Insider
September 17, 2018 | Full review
The size and design is near perfect. The two helper handles on the sides will give you a nice firm grip when moving the wok around and the flat bottom allows you to cook on both gas and electric stoves.
- Miss Mamie's Cupcakes
If you prefer not to deal with seasoning your cookware before using it, you’ll appreciate how this wok comes seasoned with oil.
- Heavy
There is no need for a cradle to hold this cast iron wok; it has a nice stable flat flat base that will sit right on your stove-top or grill grate
- Cast Iron Addiction
I have a Lodge cast iron pan and find Lodge’s cast iron heats uniformly and retains its heat very well.
- FamilyNano
This heavy cast iron wok looks amazing while remaining virtually indestructible for decades to come.
- Kitchen Thinker
The cast iron material has excellent heat retention and allows for even cooking throughout the entire wok surface. Cast iron build also makes the wok the perfect cooking instrument for all cooking surfaces including electric, gas and induction cook tops.
- Best Consumer Reviews
The oversized wok enables you to cook large amounts of food at one time which is perfect for a large family for entertaining. The material provides superior heat retention and heats evenly across the pan. The gives you an even cooking surface for better quality foods. It transfers heat quickly for faster cooking experience.
- Thoroughly Reviewed
Also, the bowl is as tough as a nail. No matter where you use it – be it your stove, oven or even a campfire – you won’t be able to beat it or bruise it.
- Kitchen Byte
When it comes to versatility and design, it can be used in the oven and on any stovetop fuel type so it is a truly versatile wok. This is because of the very fact that the base of the wok keeps it stable on any stovetop or cooking surfac
- Jen Reviews
The sturdy 7-inch flat bottom is good for all types of stovetops, even induction stoves, and it can go into the oven. There are two sturdy integrated loop handles that give you a good firm grip.
- Morning Chores
Perfect for cooking generous amounts of food, this contemporary style wok will prove to be a perfect ally if you are looking at cooking a meal for more than two people.
- Daring Kitchen
September 4, 2018 | Full review
It is heavy and so strong. It can deliver you long-lasting performance. If you want to get a true durable wok then it can be your best choice.
- Cookware Diary
It is designed with two assist loop handles which offer a safe, secure grip. The unique flat bottom allows of the pan you to use an electric or gas range without a ring to hold the wok steady as it transfers the heat rapidly from the burner to the wok.
- My Classy Kitchen
The flat base gives the pan great stability over the stovetop, and it is also sturdy.
- Theme Country
July 14, 2019 | Full review
Its a champ at retaining heat, plus its two side carrying handles and flat base make it a breeze to take from stove to table.
- Wiki EZ Vid
They are Sturdy flat base keeps wok stationary on the stovetop.
- Ama Top 10
It has a flat bottom and it can be used on an electric or gas heat source. If you like deep fried food, you should know that cooking in with the Lodge model requires less fat, so the meal will be a lot healthier.
- Kitchen Jen
I'm really impressed with these Lodge Cast Iron products. I already had purchased the 12 Inch Skillet. I added two of the 6 Inch Pans to my order. And, the Mini Wok was a surprising hit in my kitchen.
- Flyga Twiga
May 5, 2018 | Full review
Cast iron makes them sturdier and break-resistant while it’s oven-safe. If you love the tossing action in loop-handled woks, this unit packs a heck of a challenge to twist and turn.
- Pick My Wok
The advantage of these handles is that the wok can be placed in the oven if you need to.
- The Equipped Cook
This is one of the more versatile styles of wok around because you’re able to cook with it on just about any type of stove top.
- Your Wok Place
What experts didn't like
It's heavy, so be mindful when hand washing in metal sinks or handling on any surface that might dent or crack. Interior is rough and pitted.
- BestReviews
Heavy and hard to move. Cast iron is no lightweight material. This wok is heavy, which can make it cumbersome and hard to move with or without food in it.
- Review Lab
The customers with complaints report it’s too heavy with a rough interior surface.
- Foodal
April 30, 2019 | Full review
Heavy, requires oven mitts to hold handles, potential iron overload
- Business Insider
September 17, 2018 | Full review
Very heavy
- Heavy
Well, this is a cast iron wok, so there is some weight to it, close to 12 pounds. Some folks may not like that? With this wok, the weight is really a feature. There wasn’t a need to hold onto the wok handles while cooking and stirring the veggies and meat.
- Cast Iron Addiction
Heavy—won’t work for pow wok cooking
- FamilyNano
Hand-wash only, no detergents, just hot water, dry and re-oil whilst still warm.
- Kitchen Thinker
Hand wash only with hot water and a wire brush. Use of soap is not recommended.
- Best Consumer Reviews
It is not dishwasher safe due to seasoning requirements. Soap is not required and could damage the seasoning of the wok.
- Thoroughly Reviewed
The only downside, you’ll need to use the glows to move the bowl.
- Kitchen Byte
In addition to its cleaning instructions, do not use soap or other harsh detergents and do not use cold water in cleaning to avoid cracking of the wok material.
- Jen Reviews
The only downside of this premium wok is that it is very heavy and it can rust without the proper protective seasoning, but do not fear if this occurs.
- Morning Chores
It cannot withstand high temperature.
- Cookware Diary
Using soap is not recommended, and harsh detergents should never be used on the pan.
- My Classy Kitchen
Take note always to hand wash this cookware and to season it after drying it to keep the glow and protect it from moisture.
- Theme Country
July 14, 2019 | Full review
The cast iron material calls for a somewhat long learning curve as you need to treat it with care.
- Kitchen Jen
Iron rust instantly will if it’s exposed to water or acidic foods like green beans or tomatoes calling for careful use and thorough drying after cleanups
- Pick My Wok
This wok is very heavy so you probably wouldn’t want to be moving it anyway.
- The Equipped Cook
Some of the reviews have found this wok to be far too heavy and bulky, so keep this in mind if you have size restraints.
- Your Wok Place

From The Manufacturer

With its contemporary style, curved lines and legendary cooking performance, the Lodge 14" Cast Iron Wok is an over-sized vessel that is the perfect size for cooking generous amounts of your favorite stir-fry recipes. The cast iron properties of this wok provide superior heat retention and allows for even heating throughout, ensuring your food is properly cooked. Designed with two assist loop handles which offer a safe, secure grip. The unique flat bottom allows you to use an electric or gas range without a ring to hold the wok steady as it transfers the heat rapidly from the burner to the wok. If you like to deep fry, this wok will run circles around most any cookware and requires less oil. Proudly made in the USA since 1896. Lodge proudly continues the legacy which began more than a century ago with Joseph Lodge. Cast iron is economical and durable. Seasoned for a natural, easy-release finish that improves with use. Seasoning is a necessary step in using cast iron cookware. Oil is baked into the pores of the iron at the foundry to prevent rusting and to eventually provide a natural, non-stick cooking surface. After cooking, clean wok with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot cast iron into cold water. Thermal shock can occur causing the metal to warp or crack. If you are having trouble removing stuck-on food, boil some water in your wok for a few minutes to loosen residue, making it easier to remove. Towel dry immediately and apply a light coating of oil to the wok while it is still warm. Store in a cool, dry place. Product weight: 11.86 lbs. Care Instructions : Hand wash. Dry immediately—even before first use.Rub with a light coat of vegetable oil after every wash. How much oil? Enough to restore the sheen, without being “sticky”. Why? To keep the iron “seasoned” and protected from moisture.

Overall Product Rankings

1. Calphalon Flat-Bottom Wok
Overall Score: 9.5
Expert Reviews: 15
2. Lodge Cast Iron Wok
Overall Score: 9.4
Expert Reviews: 25
3. Calphalon Stainless Steel Wok
Overall Score: 9.3
Expert Reviews: 15
4. Ozeri Green Earth Wok
Overall Score: 9.2
Expert Reviews: 24
5. Anolon Bronze Wok
Overall Score: 9.0
Expert Reviews: 0
6. Cuisinart Stir-Fry Pan
Overall Score: 9.0
Expert Reviews: 7
7. Presto Electric Wok
Overall Score: 9.0
Expert Reviews: 36
8. Cuisinart Stir-Fry Wok
Overall Score: 8.6
Expert Reviews: 1
9. T-fal Jumbo Wok
Overall Score: 8.6
Expert Reviews: 15
10. Joyce Chen Flat-Bottom Wok
Overall Score: 8.2
Expert Reviews: 26

An Overview On Woks

The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world.

“There’s a reason why the wok is the single most important tool in the Asian kitchen: its incredible versatility,” says our resident culinary expert Julie Chernoff, a long-time food journalist and dining editor of Better, a lifestyle website and print magazine. “Stir fry, deep fry, steam, blanch… the wok can do it all.”

Kristin Forte/Simplemost Media

In order to use the wok effectively, you need to first have very high heat. This results in meals that cook in a short amount of time. Because of the high heat, it’s important to use the right amount of oil so that the ingredients don’t stick to the pan. In many recipes, the ingredients, such as chicken, beef, pork or fish, plus vegetables like carrots or cabbage, are seared on the high heat in the wok, before being used in a different cooking method in the same pan. The wok can be used to boil ingredients in a liquid or steam them by using the lid.

Kristin Forte/Simplemost Media

Don’t overfill the wok. If this happens, the ingredients will cook too slowly and you won’t get the proper amount of heat. Before putting any ingredients in the pan, it’s critical to prepare all of your ingredients by washing, cutting and setting them out. This mise en place technique ensures that you can add the right ingredient to the wok at the right time.

Kristin Forte/Simplemost Media

One of the most common ways a wok is used is to make a stir fry.

“The key to a great stir fry is to cut up each ingredient to similar size so that they cook in the same amount of time (meaning equal-size chunks of protein, or all ¼-inch thick carrot coins, etc.), and to know what order to add them to the wok,” Chernoff explains. “Aromatics are added first, then ingredients in order of length of cooking time, from longest to shortest.”

DYWM Fun Fact

Ever wonder why some woks have round bottoms while others have flat ones? Their unique design actually dictates what kind of stove they are best for.

“Round-bottom woks will come with a metal collar/ring to keep them steady over a gas flame; flat-bottom woks are best for electric stovetops, but can also be used over gas,” explains Chernoff.

The classic wok has a rounded bottom as it was used on a traditional charcoal fire. On a gas stove, however, the metal ring provides stability so that the pan can be used safely. If you have a round-bottom wok and an electric stove, you will find that the pan doesn’t sit properly on the cooking element. However, there are wok add-ons available that make it easier to use your round-bottom wok on an electric element.

The Wok Buying Guide

  • An important element to consider when selecting your wok is the material it’s made out of. “While there are many expensive Westernized versions available — made of copper, stainless steel, or even with nonstick surfaces — it’s hard to beat the classic carbon steel,” Chernoff says. “Although the carbon steel must be seasoned before first use, and cleaned thoroughly after each use and reoiled, the extra care and time are well worth it for the final product.” The Calphalon Flat-Bottom Wok is made out of hard-anodized aluminum, while the Lodge Cast Iron Wok is 100% cast iron and comes seasoned. The Calphalon Stainless Steel Wok has an aluminum core between two stainless steel layers. On the other hand, the Joyce Chen Flat-Bottom Wok is made of heavy gauge carbon steel.
  • If you want to avoid using excess oil in your cooking, you may want to pay attention to the non-stick coating on your work. The Calphalon Flat-Bottom Wok has three layers of non-stick coating, while the Lodge Cast Iron Wok has been seasoned with 100% vegetable oil. The seasoning improves as the pan is used.
  • The way your wok retains heat and distributes heat can affect the outcome of your recipe. The Calphalon Flat-Bottom Wok ensures even heating with its aluminum construction. However, the Lodge Cast Iron Wok boasts better heat retention than any other material. The Calphalon Stainless Steel Wok provides even heating for excellent browning and searing and gives cooks full control of the cooking process.
  • Because the wok is operated on such high heat, it’s important that the handles on the wok enable the cook to move it around safely, without having to touch the pan. “Look for a wok with a long wooden handle on one side and a helping handle opposite it for handling and moving the wok,” directs Chernoff.
  • The Calphalon Flat-Bottom Wok has one long, brushed stainless steel handle that stays cool on the stovetop. On the other hand, the Lodge Cast Iron Wok has two assist loop handles for a safe and secure grip. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. The Calphalon Stainless Steel Wok has one long, brushed stainless steel handle and one assist loop handle. The Joyce Chen Flat-Bottom Wok has a long ergonomic phenolic handle and a small assist handle, which stay cool while cooking.
  • If you’re interested in exploring the versatility of the wok, then “look for a wok with a lid,” as Chernoff guides. This “helps with steaming and simmering ingredients during cooking.” The Calphalon Stainless Steel Wok comes with a clear tempered glass lid, while the Calphalon Flat-Bottom Wok, the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok don’t come with a lid.
  • Whether you’re routinely cooking for a crowd or just for your family will dictate the size of wok you need. “You’re not going to need a gigantic wok (like the ones used in Asian restaurants), and you want to make sure that it will fit over one burner on your stovetop,” explains Chernoff. The Calphalon Flat-Bottom Wok is 10 inches, while the Calphalon Stainless Steel Wok is 12 inches. Both the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok are on the larger side at 14 inches.