• expired

Lodge P14W3 Cast Iron Wok 14 Inch $89.91 + Delivery (Free with Prime) @ Amazon US via AU


If you are after a wok, here is a decent Lodge brand wok deal.

Why cast iron?
Cast iron generally will last a long time with proper seasoning.
Good to be used for cooking that requires a heat retention.
Read about cast iron vs carbon steel here

How to season?
Use flaxseed oil, and follow instructions https://www.youtube.com/watch?v=PDTCgxvmShc
(Credit to garethds)

Price at the time of posting is $89.91
According camel, this is one of the lowest price in the past 12 months.

Related Stores

Amazon AU
Amazon AU
Amazon Global Store
Amazon Global Store

closed Comments

  • I second these lodge cast iron products. Works very well with my style of cooking.

  • Bought a Mamafong carbon steel for the same price and imho the best type of wok.

    • Oh great someone who actually has a carbon steel wok!
      I've been looking around for a little while and still can't settle on a wok.
      This is the closest I've been: https://www.amazon.com.au/Electric-Induction-Spatula-Seasoni...

      I really want a flat bottom wok, and the mamafong one is $115.
      Is it really pre-seasoned?
      I use a wok at least 3 times a week, and wondering if would be seasoning every month, and if you can do it on the stove top like I do with my cast iron?

      Sorry for the 20 questions!

      • Got the round bottom type. It's preasoned which is done for delivery purposes only. Still have to fully seasoned it before use. The seasoning process can be done indoors or preferably if you got the means, outside is better since it can get really smoky.

        Once seasoned and after use, just rinse with hot water and sponge off any excess food and smear with oil for storage.

        • hmmm… so I do have to season again. All good.
          Yup have cast iron pans and season those ok, just wasn't sure if it differs with woks, especially carbon steel. thx

          • @HappyPooPants: Hell yeah you don't know what sort of oil they have put on there. Is there merely to stop rusting ex factory! Wash it off and do your own seasoning. Doesn't take long…

      • These look alright ;) Ive been eyeballing Yamada brand for a while, looking for a hammered wok.
        They are quite expensive and kind of faux pas to spend a lot on a wok.

        I really like the look of the pitted / hammered finish on Mamafong.

        Do you have any idea of how thick?

      • If you haven’t already have a look at the Solidteknics woks (and the rest of the range)

        I have a few of their AUS-ION pans and they’re great!
        Made in Australia too which is a bonus


      • I was on the same boat and looking for a decent wok. The mamfong one seems good and looks like they are back in stock in Amazon au.

        • Note that the flat bottom still isn't that big, so no the best for normal stove tops (sides will get very hot).
          I'm looking for one with a larger flatter bottom.

    • At a measly 1.5kg you will forever have weak wrists

  • Interesting, I would've thought that you'd generally need more tempature control when cooking in a wok?

  • Looks good but I am not sure about cast iron for a wok - I would think the whole point of a wok is to be fast to control the heat up and down and maneuverable

    • It all comes down to the burner; traditionally, woks are used with massive burners (think "hot air balloon burner" level) that provide a lot of heat spread all around the wok. With a burner like that, you do not require thick steel to reach high heat to achieve good heat distribution. But most of us don't have burners like that, so we need thick iron to "store heat before we need it" so that the wok doesn't cool right down the moment you add in some ingredients. Yes, this is at the expense of temperature control. But try stir frying with a thin wok on a crappy cooktop - you will never get it hot enough, let alone outside the centre of the pan.

      • "hot air balloon burner" Yes I have seen those on cooking shows - the really professional ones look like the back end of a jet fighter

      • Great insight, guys. Thanks for sharing!
        To help the others, can anyone here shares what sort of food ideas that can be used with cast iron wok?
        (I am not an expert here, but was thinking
        Spanish food: like Paella,
        Fried Rice, Malaysian Nasi goreng,
        Deep frying: fish, fries, Italian Fritto misto

        • pad thai

        • I use it mostly for stir fries, using chicken and beef. Great for singing meat without overcooking the inside. Chinese / thai style stirfy dishes benefit from this, or even when cooking a caramelised teriyaki chicken. Also good for curries of course. Deep frying not always ideal, as it tends to make the wok sticky after a while. Also, deep frying doesn't really require a thick wok, as the oil will take care of heat distribution.

        • Some of my favorite wok dishes are:
          - garlic chicken breast
          - hamburger (desert)
          - cream of milk
          - hot pot (can cook other stuff in the pot once it's hot!!!)
          - spicy fried sperbleng with honey soy mustard
          - Iced latte (hot)
          - pizza bowl

  • Why did I have to check Ozbargain …

  • https://youtu.be/lPxHRr8j2mw

    America's test kitchen did a great wok show down and concluded that cast iron woks had less desirable features than carbon steel works. In addition to that, the looped handles and heavy nature of the wok interfered with plating.

    Obviously if these don't concern you due to preference of cooking style, then this is a good wok.

  • Anyone know where I can get a carbon steel wok that's not got a coating on it? Like those old school woks that need oiling after every use and really cheap but good?