Product DescriptionTake the cast iron Bodum Wok, toss in a little Japanese style, add some Thai simplicity, and spice it up with Indian flavors. The only limit is your imagination. The cast iron wok is made for gas, ceramic and conventional stovetops, and it's a superb cooking tool for induction stoves. The unique heat conduction characteristic of cast iron makes this Wok a perfect tool for Asian cooking. It keeps a constant heat at any stovetop setting so you are in charge and can easily concentrate on cooking. The practical wok-rack makes it possible for you to cook vegetables and meat at different times in your cooking process. 14.5 inches diam. 5.75 Qts.
What Others Say
overall pretty good
I like it. I'm wondering somehow if I should have gone with carbon steel... I bought it because cast iron is the age-old wok style. As for seasoning the cast iron, I couldn't figure out if it was pre-seasoned, so I seasoned it myself. Kinda fun but a lot of work with a lot of smokey oil. I'm a rookie though who didn't really know what I was doing. The result is a wok that is not very non-stick, although I think it could be if seasoned properly.
It does get very hot on both electric and gas stoves. The flat bottom is nice for setting it on the stove, but does not have a flat bottom in the cooking surface.
I have a feeling that it could last me for many many years. Its probably more fun too cook with than most of my ... Read More
Best wok in its price range
I am originally from China and cook stir fry dishes frequently. This wok is highly recommended. It is cast iron and heavy, so I can heat the wok to high temperature then add cooking oil (a Chinese stir fry tip: hot wok and cool oil). By doing this, not only it produces more authentic Chinese dishes but also reduces a great amount of smoke. The american open kitchen is usually not good for stir fry cooking, but with this wok and some careful operation, I can cook my favorite stir fry and keep the kitchen clean.
