Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/likedpro/public_html/potsandpansrater.com/wp-includes/formatting.php:5527) in /home/likedpro/public_html/potsandpansrater.com/wp-content/themes/reviuureviewer/template-parts/list-products.php on line 2
Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/likedpro/public_html/potsandpansrater.com/wp-includes/formatting.php:5527) in /home/likedpro/public_html/potsandpansrater.com/wp-content/themes/reviuureviewer/template-parts/list-products.php on line 2
8 Best Cast Iron Woks of May 2019
Find the 8 best cast iron woks, based on 2834 reviews
Lodge 14 Inch P14W3PLT
Lodge 9 Inch L9MW
Bruntmor 14 Inch BRCIW14
AmazonBasics 14 Inch S015
Utopia Kitchen 12 Inch UK0044
ExcelSteel 13 Inch 519
Stansport 12 Inch 16300
Jim Beam 12 Inch JB0200
|Lodge 14 Inch P14W3PLT||Lodge 9 Inch L9MW||Bruntmor 14 Inch BRCIW14||AmazonBasics 14 Inch S015||Utopia Kitchen 12 Inch UK0044|
|Size||14 in||9 in||14 in||14 in||12 in|
|Induction Stovetop Compatible||Yes||Yes||Yes||Yes||Yes|
|Cookware Surface||Cast iron||Cast iron||Cast iron||Cast iron||Cast iron|
|Weight||11.86 lbs||4.85 lbs||11.7 lbs||8.51 lbs||6.53 lbs|
Cast Iron Woks - From Asia to Anywhere
- The history of the wok: Wok pans originated in China and are one of the most common pieces of cooking equipment in Asia. It is not completely known when the wok was invented, but the wok is estimated to be more than 2,000 years old. Since its origin and spread throughout Asia, it has become a popular tool all over the world.
- How to cook with a cast iron wok: A wok distributes heat evenly from bottom and up the sides, which speeds up the cooking process by being able to use and reach high temperatures. By moving food around, in the scolding pan and up the sides, you can turn most ingredients into dinner in no time. Although a wok is commonly used for stir frying, that’s not all it can do. It’s a very versatile piece of kitchenware and can do a variety of things such as stewing, boiling, steaming, frying and more.
- How to properly season your cast iron wok: Now this is one of the most important parts of owning a cast iron ANYTHING, keeping it well seasoned. If you do this and do it properly, your cast iron wok will last for a long time! Many people who are new to cast irons, will get thrown off by it, by the first time they see rust after a wash or two. With this kind of material, rust can easily happen, but there are things you can do to get rid of it as well as avoiding that it happens in the future. Always keep your wok well-seasoned!
- Why is seasoning my wok so important? Adding a layer of oil to the surface of your wok will help preventing the metal from rusting, as well as keep the pan nonstick. The more you use your wok, the more seasoned it becomes and it can be a great joy to work with in the kitchen for years and years.
How to Season Your Cast Iron Wok - 8 Easy Steps
- Step 1: Wash the wok by using dish soap with a scouring pad or stainless steel scrubber. Some new woks will have a layer of wax or vegetable oil to avoid it rusting before it has left the factory, so make sure you really wash and scrub it thoroughly, like 2-3 times!
- Step 2: Rinse the soap off and let it drip-dry for 10 seconds before putting it on your stovetop on medium heat. The bottom of the wok will dry and turn into a dark color, preparing it for the first seasoning. Don’t be alarmed when the wok turns dark and even a bluish hue, this will happen the more you use it.
- Step 3: As soon as the wok starts smoking the tiniest bit, add two tablespoons of oil to it. Any oil with a high smoke point will work. Grapeseed oil or peanut oil works well!
- Step 4: Use a spatula to move the oil around at the bottom of the wok. Add thinly sliced ginger and 1 cup of chopped scallions and/or garlic chives. The point of doing this is spreading the oil evenly as well as bringing a nice aroma and staining to the wok.
- Step 5: Stir the ingredients around the wok until they start to char a bit, then remove and discard.
- Step 6: Without using soap rinse the wok under running water. Clean food residue off by using a wok brush or stainless steel scrubber.
- Step 7: Let the wok drip dry again, then return to medium heat. Turn off the heat as soon as the wok is completely dry.
- Step 8: Let it cool a bit before adding a tablespoon of cooking oil to the wok. Using folded paper towels spread the oil around the surface of the wok. Do it gently and slowly to avoid burning yourself on the hot oil.
What Cast Iron Wok to Get?This depends on what kind of cooker you’re using. For an electric stove top, getting a wok with a flat base is recommend, whereas if you’re cooking on a gas flame, using a traditional round bottom wok will work best. Some woks have long handles and others come with two small ear handles, whatever you prefer to cook with. Woks come in all different materials, but this guide is for cast iron woks, which comes either enameled or bare cast iron.
Bare cast iron wok vs. Enameled cast iron wok
- Non-stick: Cast iron skillets and woks are naturally non-stick when well-seasoned, which makes cooking much easier and less messy. When using an enameled cast iron, food may stick which means you’ll need to use cooking oil to avoid that.
- Rust: Cast iron will need to be well taken care of and seasoned well in order to avoid any rust issues, whereas enameled cast irons won’t have this issue, as there is no exposed metal. The enamel is made from porcelain and will not rust.
- Cost: Enameled cast irons will be a bit more expensive than bare cast irons.
- Acidic foods: If you use a cast iron for acidic food it will strip the seasoning. When cooking acidic foods such as chili’s or spaghetti sauces, using an enameled cast iron is preferred.
- Durability: This is where the cast iron wins by a mile. Because of the porcelain coating, the enameled cast iron can chip off easily. There are also some cooking tops that can be difficult to cook on, such as a campfire. The bare cast iron is almost an invincible piece of kitchenware. Even a decade old rusty cast iron can be restored back to like-new conditions!