V
Vanessa
February 02, 2026
Finally - a cast iron wok!
I am a fan of cast iron and have quite a bit of it, mostly antique or vintage. However, I had wanted a wok and this one popped up in my feed. Yes, it is heavy as it is cast iron. I do use cast iron on my electric glass stove top without any problem. It sits flat on the stove and, although it is somewhat rough inside, I think it will be just fine for stir fry since the ingredients aren't intended to make constant contact with the pan surface in all events. It has a nice glass lid with a lightweight metal knob and a small steam vent. Regardless of brand or type of cast iron cookware, I always prefer to season cast iron my way for best performance. Accordingly, I gave this a good scrub with steel wool to eliminate anything on the pan already prior to use and then proceeded to season. For those who may be new(er) to cast iron, I recommend to disregard all the seasoning instructions calling for oil as you'll likely end up with a goopy mess that's no fault of the pan. To properly season - scrub the pan well (steel wool is great), heat the pan thru on a low heat (to open the pores in the iron), then rub a light layer of lard or bacon drippings into the pan well being careful not to burn yourself, then wipe it out with a paper towel or soft rag. Some will remain in the pores of the iron. Place in a 250 degree oven upside down for an hour, then turn off the oven and leave the pan in until the oven and pan are cool. Repeat 2-3 times. If you're vegetarian, coconut oil is the next best alternative to the animal fats imo. This pan is a good size and could easily go into the oven for roasting meats, casseroles, or anything else. Not sure if the lid is oven safe, but aluminum foil would work for cover if needed in the oven. And cast iron will last basically forever, so know it is an investment you can hand down.
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J
jenheiert
January 17, 2026
Must have if you love cast iron cooking
Being a lover of cast iron cooking, this wok was a great addition. It is definitely a long lasting item as long as you properly season it and care for it. Out of the box I did have to clean and season it. It did get a light bit of rust on it because I didn't thoroughly dry it immediately after washing, but this cleaned up easy enough. I seasoned it in the oven and it picked up a good patina. It looks good however unlike other name brand cast iron cookware this is quite rough feeling on the inside surface. It came with a glass lid which does not fit the wok properly. The wok is not perfectly round and the lid is, but the lid is not quite the right size for the wok and fits inside the rim of the wok.I used the wok to make stir fry and that worked very well. It worked great on a glass top stove. As expected, it is fairly heavy and did not slide around like the aluminum wok does. It heated very fast and maintained heat after removing it from heat source. Hot gloves are needed! Even with the rough interior surface the rice did not stick and it cleaned up easily afterwards.In my opinion, the lid is what kept this from being a 5 star review. But even without the lid it is a good purchase.
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Once it’s properly seasoned this is going to be GREAT!
I don’t have much use for a lid on a wok-which is good because this lid seems to have been a bit of an afterthought.Saying that, this is an unseasoned cast iron wok. It has a good weight to it and a great size. You won’t be tossing this one around on your stove top once it’s properly seasoned so you’d better know how to move food around quickly in a wok.Once properly seasoned, cast iron is easy to clean but let me shout this now - NEVER IN YOUR DISHWASHER!It seems to be of a decent quality. There are some rough spots along the handles but as you shouldn’t be handling it once heated anyway without gloves it shouldn’t be too big a deal.I love cast iron cooking. I know I keep repeating “once seasoned” but it’s true in most cases and bears repeating so once seasoned it won’t require a lot of oil for cooking.I’ve not cooked with a cast iron wok before so I don’t know what kind of learning curve there may be. This could be an adventure once it’s ready to go. With most woks you cook in the bottom and keep other foods to the sides of the pan. We will have to see how well that continues to work with this.
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K
Kindle Customer
January 06, 2026
Seasoning Issues Despite Cast Iron Experience
I ordered this 12-inch Cast Iron Wok with Lid for use primarily on my Weber Spirit grill. I am experienced with seasoning cast iron and have successfully seasoned many pans over the years without issue.I did not follow the seller’s seasoning instructions, which state to “put it on the fire to bake for 3–5 minutes, do not clean it, and let the oil stand in the pot for about 3 hours.” This method conflicts with widely accepted cast iron seasoning practices and reputable tutorials.Instead, I washed the wok, thoroughly dried it, basted on a thin layer of canola oil, and heated it on my glass cooktop. After a few minutes on high heat, the interior began producing an unpleasant odor and developed a thick, black, tar-like residue. I wiped out a significant amount of sticky sludge, but the surface remained tacky and asphalt-like, unlike normal polymerized seasoning. Photos are included showing both the residue and the wiped surface.While it’s possible user error played a role (too much oil or excessive heat), I was careful and methodical. This reaction did not resemble typical oil polymerization and instead appeared more like breakdown into pitch or soot. At this point, it would require extensive aggressive scrubbing to reset the surface before I would feel comfortable cooking in it.In terms of construction, the wok is very heavy (nearly 9 lbs), making it unsuitable for my glass cooktop but appropriate for grill use. The side handles are well-placed and provide a secure grip, and the 12-inch, 5-quart capacity is an ideal size for my needs — which makes this outcome especially disappointing.Because I cannot confidently attribute the issue solely to a manufacturing defect, but also cannot fully blame user error, I am rating this 3 stars. I hope others have better results, but I personally will not use this wok again until the surface can be completely restored.
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