Review on Lodge Cast Iron 14 Wok by Agata Sikora ᠌
It's the best purchase I ever made, I will definitely do it again.
Before cooking, you need to warm up well so that nothing sticks. Try not to leave cooked food in the wok overnight. After cooking, rinse and dry thoroughly to prevent rusting. From time to time, treat with a drop of oil (I use avocado oil, hemp or flaxseed, but less often).
- Solid, high-quality molded and machined mini-wok/pot from a well-known American manufacturer. The surface inside and out is even, there are no special gaps and no influxes. It sits flat on the plate. Heats evenly and retains heat well. In a word, great stuff!
- No particular deficiencies were found. Be careful, the handles get hot while cooking!
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