I have used this wok for six years and 1) have never succeeded in burning any food; 2) never had to do more than rinse it with hot water during cleanup. It is as much weight as I can hold with one hand, while scraping its contents into a platter or leftover container. Some people object to the weight but the large mass is probably the reason that nothing ever burns on high heat. I find the wok is very stable on my electric stove. Tofu is not something I usually look forward to eating but I confess it looks tempting as you have prepared it in this video. Thank you for sharing such great content in your videos!
I bought this wok bashed on a previous review of this cast iron wok - and I love it! Thank you so much - with this wok and your excellent cooking methods and recipes are happy in the kitchen every day! :D
I just ordered one of these a few days ago. Looking forward to using it. It immediately struck me as a very attractive wok and one that would be well suited for induction heating.
Just got it! Yes, it is veeeeery heavy! but I admit it I fell in love with the design and beauty of the wok! I will check your video for how to start use it
I've owned this wok quite a few years and the weight is the only negative but its the closest thing you can get to wok hei on a low BTU burner. If I had the room I'd get an induction cooktop and keep it there all the time. I'll have to try the chicken/tofu combination because the dishes looked appetizing and cleanup looked easy.
@@JM-ww8vr Yes I do if the BTUs are high enough. A western stoves highest BTU is usually 15000, whereas an eastern stove designed for a wok has at least 50000 BTU. I prefer a carbon steel with a high BTU burner.
I’m using small wok of same lodge company. I use it on day to day basis. Have been using it for a month only now. But recently when I wash it and apply oil I see black residue. What should I do? Or what wrong have I done?
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I hope you never stop making your videos. I watch all of them and go back to them also.
I have used this wok for six years and 1) have never succeeded in burning any food; 2) never had to do more than rinse it with hot water during cleanup. It is as much weight as I can hold with one hand, while scraping its contents into a platter or leftover container. Some people object to the weight but the large mass is probably the reason that nothing ever burns on high heat. I find the wok is very stable on my electric stove.
Tofu is not something I usually look forward to eating but I confess it looks tempting as you have prepared it in this video. Thank you for sharing such great content in your videos!
I bought this wok bashed on a previous review of this cast iron wok - and I love it! Thank you so much - with this wok and your excellent cooking methods and recipes are happy in the kitchen every day! :D
Thank you for the recommendation, just bought this wok and love it. I am a big fan of lodge and it's a good addition to my collection.
I just ordered one of these a few days ago. Looking forward to using it. It immediately struck me as a very attractive wok and one that would be well suited for induction heating.
Beautiful. I couldn't ask for a more perfect video to help explain this
Just got it! Yes, it is veeeeery heavy! but I admit it I fell in love with the design and beauty of the wok! I will check your video for how to start use it
Thank you for these videos. You're very informative.
Thank you for this review!
What's your opinion of Lodge Chef Collection 12 Inch Cast Iron Stir Fry Skillet? It has an assist handle whereas, the 14-inch wok does not.
Thank you for this amazing review!!!
Thank you for your review. What metal spoon/spatula do you use in this video to stir as you cook in the wok?
I've owned this wok quite a few years and the weight is the only negative but its the closest thing you can get to wok hei on a low BTU burner. If I had the room I'd get an induction cooktop and keep it there all the time. I'll have to try the chicken/tofu combination because the dishes looked appetizing and cleanup looked easy.
Don’t you think carbon steel woks can do a great job in creating the wok hei as well? Which one do you prefer and why?
@@JM-ww8vr Yes I do if the BTUs are high enough. A western stoves highest BTU is usually 15000, whereas an eastern stove designed for a wok has at least 50000 BTU. I prefer a carbon steel with a high BTU burner.
I’m using small wok of same lodge company. I use it on day to day basis. Have been using it for a month only now. But recently when I wash it and apply oil I see black residue. What should I do? Or what wrong have I done?
Where did you get your silicone handle covers?
Love this video!
I love my traditional Chinese carbon steel woks, I've tried other types, including cast iron. In my experience and opinion, carbon steel is the best!
Does it have a glass lid?
Any 14” lid should work.
Where can V buy this
this guy is a goat
Takes longer to wash the wok than it does to cook. ha