Lodge Cast Iron Wok

I have one of the Lodge Woks. Works great.
I usually don't carry it camping.

Leo Benson wrote:
I need to figure out how to get it off, and re-season.

Self cleaning oven if you have one. Just let the wok and oven go cold before you re season.

I saw a YouTube video. The guy had a Lodge cast iron Hibachi that was trashed. Rusty, greasy, nasty. He took it to a sand blasting place. They put it in a vat of little beads and tumbled it around. It took a couple times, but that iron came out like brand new. Of course it had to be reseasoned, as it took it down to a new surface. He said it cost $20!

i got a Lodge cast iron wok at a tag sale for real cheap, its more like the bayou model farther down the page. I like it real well except the recipe I used in it called for mixing corn starch right in the marinade. I should have known better. Despite the work being well seasoned (twice, by me) it created a thick layer of char on the bottom that I can't scrub off. I need to figure out how to get it off, and re-season.

Dungeness crab season opens this weekend so the burner will be along for the crab anyways, I might as well put the disc wok into action as well.

I love it. It's heavy, of course, but not near as heavy as one would think. It stacks inside one of my cast iron skillets, so storage is not a problem. And it cooks the food so beautifully -- yum.

Personally--I'd avoid it, too heavy to store & lift easily. I have a 12" Lodge skillet and even though I use it often...It's a definite one you must use 2 hands to lift. I have a regular steel wok and use it often, works wonderful, I'd not trade it in for a cast iron wok. Steel woks are most common and practical because they heat up quickly, can be easily handled and you can dump the food out onto a serving plate.

Kidsgone wrote:

Love Love Love my Lodge...

Me too.

I LOVE our wok from lodge!!!

Thanks so much for the replies! Guess I better get on Amazon and place my order! I'm excited!!
Love Love Love my Lodge...