Lodge Cast Iron Wok

Many of us have those wonderful memories of grandma cooking with a big heavy cast wok. Not ever really caring who made them; they were probably made by The Lodge Cast Iron Company out of the Cumberland Plateau, the town of South Pittsburg Tennessee is where it all started. When Joseph Lodge started making his cast iron pots in eighteen ninety six, he started a legacy that continues on today. They are, some say the best on the market then and today and is still family owned and operated.

Many Americanized Chinese cooks still prefer to use the Lodge Cast Iron woks in their cooking. Lodge Cast Iron woks are made of the highest quality of metal a formula that is still adhered to today. The exact mold wall thickness and the precision molds are the result of years of devotion to improve the quality, starting with the first skillet made from a sand mold.

Even the most expensive stainless steel or aluminum woks out there today can not hold a candle to the Lodge Cast Iron wok. Nothing beats the even heating, durability, the value or the heat retention. Many great chefs use nothing but the cast iron as well as the everyday cook in the home.

The Lodge Cast Iron company still holds today the title of making the best cast iron woks around. It is still family owned and operated, getting high reviews from Good Housekeeping and Fine Cooking magazines, not to mention the thousands of people who use it everyday.

There are few easy and simple rules for the Lodge Cast Iron woks. Cast iron will rust no doubt about it. Do not put the wok in the dishwasher, as the hot water will rust the cast iron. To season new woks just rinse it in warm water, using no soap, and dry very well. Some people will set it on the stove top and turn the heat on it to dry it. Once the Lodge Cast Iron wok is thoroughly dry and still on the burner, place a few drops of cooking oil in the bottom of the pot. Always start with low heat and then slowly raise the heat. Once this is done, you are ready to cook that wonderful meal. But remember the handles will get hot, and so take caution when moving the wok.

The Lodge Cast Iron wok measures about fourteen inches in diameter and about five inches deep. This size the cook can cook the entire meal in the wok. The woks are great for braising meats, simmering and stir frying. Some have been known to cook muffins, cakes and pop popcorn in the Lodge Cast Iron wok. Some people will take only the wok to cook with on camping trips or yachting. They can be used on a gas stove or electric. It does not need a ring to hold the wok in place. Because of the flat bottom on the Lodge Cast Iron wok, there is no need for it.

If by chance the Lodge Cast Iron wok gets a metallic taste or smell, do not throw it away or be worried. This is caused by putting in the dishwasher, letting it rust or using soap on it. Just scour off the rust by using a fine grain of sandpaper or steel wool and it is good as new, if not better. Using cast iron woks is not hard to do. In fact, food cooked in these tastes better for some reason.