A durable, user-friendly cast iron wok with a long ergonomic handle and a shorter helper handle for support. Suitable for all hobs including induction.

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Lodge, America’s oldest cast iron manufacturer, is recognised around the world for its reliable, virtually indestructible cast iron skillets. Cast iron is prized for its ability to get extremely hot and retain that heat, resulting in gorgeously browned foods. Over time, cast iron builds a top layer, or ‘patina’, that makes it stick-resistant; this requires a little extra care (instructions below). It’s the best material for stir-frying and deep-frying, and woks are particularly well-suited to these tasks because the smaller base requires less oil and the wide rim prevents food from falling onto your cooktop as you toss ingredients. This wok is designed to be easy to manoeuvre, with a long, slightly curved handle and a smaller loop handle for support. (Remember to use gloves, as cast iron gets *very* hot.) Slightly flatter than standard woks, it is notably spatula-friendly. The thick, flat bottom makes it sturdy and suitable for all hobs including induction; it can also go in the oven or on the barbecue. It arrives pre-seasoned with vegetable oil so you can start cooking right away. Like all cast iron cookware, it requires a bit of special attention to clean and maintain; read instructions on how to do that here. 

Note: Because Lodge pans are made using a traditional sand-moulding technique and undergo pre-seasoning before reaching you, there may be minor cosmetic imperfections such as pinholes or smudges on the surface. These are considered normal and do not affect the performance of the pans. The diameter of 30cm refers to rim of pan.

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'A cast iron wok is robust, sturdy, and very versatile—excellent for stir fries and sauteed vegetables, of course, but I’ve also used it for paella, onion bhajis, and any recipe that needs to be finished off in the oven.'