Review on 🥘 14-inch Black Lodge Pro-Logic Wok with Flat Base, Loop Handles by Ben Cooper

Woks come in two main types: (1) thin carbon steel with a long handle, (2) heavy cast iron. The first Beijing-style wok is usually served in restaurants. It's all about the movement when you throw food with your wrist. However, unless you have a Chinese stovetop, a regular household burner won't get hot enough. Cast iron woks remain motionless. Let it preheat on a regular household burner for at least 5 minutes until it literally starts smoking. With proper curing, the food won't stick. I used the wok for up to 3 hours straight and cooked one dish after the other. I rinse with a sponge, dry, put on the stove and sprinkle with canola oil. Sufficient residual heat. Like all of their crockery, Wok Lodge is first class. I bought a less expensive brand but eventually gave up when I bought the Lodge. Pre-aging is good, but not a substitute for proper care. Never use soap. Scrape off any leftover food. Bacon fat is a good remedy, but linseed oil is the best. Linseed oil is a drying oil. It is the food equivalent of flaxseed oil. Cover lightly and bake in the oven at 450°C. Multiple treatments result in an amazing non-stick surface. I use my cast iron skillets every day, but I only use linseed oil about once a month. Take a 16-inch wok spatula (chuan). Its rounded end ensures full contact with the hob. Without corners and with a round surface that matches the shape. round end of the spatula, nothing escapes. In addition, this wok is not only suitable for Chinese/Asian dishes. At lower temperatures, it can be used in almost any kitchen. I recently made a tomato sauce with bacon in it and cooked it in a wok over medium-high heat (with center-parted bacon, much less fat). Tomatoes, various herbs. All recipes were collected in one pot. I washed it with a damp cloth and it's ready for reuse. This wok lives on my stove.