Lodge Pre-Seasoned Cast Iron Stir Fry Mini Wok, PFAS-Free, 9 Inches

This Lodge cast iron mini wok is an excellent addition to the kitchen. The 9-inch size is perfect for stir-fries, sautéing vegetables, frying eggs, or preparing meals for one or two people. It heats evenly, retains heat exceptionally well, and delivers great cooking results every time. The pre-seasoning is a nice bonus, and after a few uses the surface becomes even better. The dual loop handles make it easy to move, even when wearing oven mitts, and the heavy-duty construction gives confidence that it will last for decades. I also appreciate that it's PFAS-free, works on both the stovetop and in the oven, and is Made in the USA. If you're looking for a compact, high-quality cast iron wok with outstanding performance, this is an easy five-star recommendation.

This is my third Lodge cast iron product. I am very happy with the 9” wok, as I am with my 8” skillet and my 7 quart dutch oven. Each has its own best use. Why use cast iron? It is durable, of course. (None of my cast iron is enameled.) It is versatile for pan roasting, during which it moves directly from the stove top to the oven. Properly cared for, it is terrifically non-stick and easy to clean.* It is heavy and must be handled with oven mitts, so larger cookware is not ideal for maneuvering while hot. And it imparts a minute amount of iron to whatever's cooking, which is good for you but which some people can taste. (Iron still seems to me to be a perfectly justifiable alternative to ingesting the PFAS coming off your non-stick coated cookware.). So much for the chemistry. Then there's the physics.... Iron can safely be heated to very, very hot temperatures. It has a very high thermal mass, meaning that it can hold a lot of BTUs at any temperature, and it has reasonable thermal conductivity – lower than aluminum or copper but higher than glass or ceramics – meaning that it gains and loses heats slower than other metals but faster than your Pyrex dishes. With high thermal mass, it can transfer a lot of heat to the food without the pot's changing temperature. The high heat, heavy lid and thermal properties make the dutch oven ideal for baking bread, for which a lot of BTUs need to get into the dough fairly quickly while holding in the steam. The skillet over a flame can handle temperatures exceeding even 500ºF, which is great for searing or browning (via the Maillard reaction) and also for oven roasting. I bought the wok mainly for roasting vegetables on the stove top during hot summer months when I do not want to turn on the oven. Roasting is an indirect high-temperature dry air heating method, in contrast to baking, broiling or grilling (top or bottom flame,) and frying. It uses less oil than frying (unless you are stir frying,) which creates less spatter, and its high sides catch more spatter anyway. Flipping or tossing the food in a wok is central to the cooking technique, but this cast iron model is too heavy to be shaken and has only loops for handles. I find that a spatula works just fine. The wok's shape makes it easy to move the food around and its weight make it stable on the burner. Pre-heating the empty wok is a must. This is not a slow cooker. If food is in the wok at the start, it may never reach the desired temperature, and it will sit in there for too long anyway. A down-side is that this wok does take longer to heat up and cool down than I might hope, partially defeating my purpose in the hot summer months (unless I want to heat it over my outdoor grill, which also works just fine.) But it's not too troublesome to be used indoors for most of the summer as well as the rest of the year. * There's an absolutely terrific description of the how's and why's at trycookingwithcastiron {dot} com {slash} at-what-temperature-does-oil-polymerize p.s. The price of this item fluctuates widely on Amazon. I paid $19.90 for the 9" wok in 2023.

This is an amazing little pan! I recently decided to replace all my non-stick pans in an effort to reduce the chances of ingesting the substances that inevitably start flaking off them, plus in just a few months time I found myself replacing them anyway as they too would all start sticking. That’s when I discovered or rediscovered cast iron. I had some cast iron 20 years ago, but never really knew how to use or care for it properly so I would end up with stuck on food or with rust. Fast forward 20 years and this time I took the time to study the best ways to care for cast iron and I am amazed! NOTHING sticks to this pan. It comes preseasoned from Lodge and all I do is wash in hot water (no soap), dry well by placing on the stove burner a few minutes, then wipe a very thin coat of oil on it before storing. Another tip I found is to preheat the pan before cooking rather than just putting cold food into a cold pan to help ensure no sticking. So much better than commercial nonstick!! No worries of flaking, it’s less expensive than many commercial non-stick pans, plus it just keeps getting better and better the more I use it. This mini wok is the perfect size for 2-3 people. I’ve made cauliflower “rice” stir fry, scrambled eggs and sausage and vegetable stir fry in just the short time I’ve owned it. I’m looking forward to using it with a multitude of other dishes as well as it easily goes from stove top to oven. The nice thing is it’s really sturdy, but not too heavy for me to handle as the larger woks are. Even though cast iron is inherently heavy, the smaller size of this makes it super manageable. You will need to use a hot pad or silicone holders to move it when hot, but I’ve had no issues with it staying firmly in place on my gas range since it has a flat bottom, so the only time I’ve used my silicone holder is if I wanted to move the pot to the oven or to another location to cool. Generally, though, I just turn off the gas burner and leave it there until it cools, although this might not work as well on an electric stove. I currently own this mini wok, a flat griddle pan and a 10 inch high side frying pan all from Lodge. I love that they are made in the USA and between the three don’t see the need for any other cookware except maybe a couple stainless steel pots for boiling things or for soups. Although the shape of this mini wok would work perfectly for those too, they say not to leave acidic things like tomato based foods in cast iron for too long, so I will err on the side of caution because I think this wok will otherwise last a lifetime and will be something I can pass on to my grandchildren. It’s that awesome!

I purchased the Lodge 9-inch Cast Iron Wok a few weeks ago and it has exceeded my expectations in every way! For a smaller wok, it packs a punch — it heats up quickly and retains heat beautifully, making it perfect for stir-fries, sautéed veggies, and even quick one-pan meals. The compact size is great for my smaller stovetop, and it’s surprisingly versatile. One feature I especially love is that cooking with cast iron naturally enriches your food with iron — a huge plus for anyone mindful of their nutritional intake. I’ve noticed that using this wok for leafy greens, beans, and even quick sauces has helped me add more iron to my family’s diet in a natural way. The wok comes pre-seasoned, and with a little extra seasoning and proper care, it’s developed a wonderfully non-stick surface. Cleanup is a breeze. If you’re considering a smaller, efficient, and health-friendly wok, I highly recommend this Lodge 9-inch wok. It’s built to last a lifetime — definitely one of my best kitchen investments!

I really love cooking in this, good balance of heat, the most perfect pan I've done stir fry in. I bought the 14", but for 2 of us I really needed the 12", but the 14" was on sale, cheaper then the 12". One of the pictures here shows the edge of the pan looks marred, so does mine. I was disappointed to see it. But it does not affect the function of the pan in any way. I still love it anyway.

This wok is a perfect tool for small meals. In the past I purchased it and sent it back due to inadequate shipping material….a strong but I protective material for such a heavy item. This time however, the wok arrived in a box with minimal paper wrap inside. It arrived unscathed. On small complaint is that the wok has a slight roving motion due to a high spot on the bottom. I think it’s from the numbers on the bottom but over time it should wear down. I use a glass top stove. Not a camper. Enough of that in the military..Big improvement this time and the wok was well finished whereas before the samples were very rough on the top edges. Much better this time as I said. Amazon has been very good as usual. I’m looking forward to using this little wok for some quick meals or stir fry.

I am returning to Lodge Cast Iron cookware after a 5 year hiatus after using Le Creuset and Staub. While these French enameled coated cast iron dishes are excellent, they are also very expensive. I also have to be careful with it, using only wooden spatulas and spoons so as to not damage the enamel coating. Lodge makes heavier grade cast iron cookware and they are manufactured in the USA. This wok is extremely well made with high grade thick cast iron. It comes pre seasoned which is really nice. This has a capacity of 7.25 quart, which is really great. I put it to work on an induction cooking surface to make stir fried salt and pepper chicken with vegetables. Unlike enameled cookware this cast iron wok can be used at much higher temperatures, which is perfect for stir fry. The salt and pepper stir fried chicken worked out great. Clean up is simple. Wash with hot water, scrub the wok clean, rinse with water and then dry. I finally coated both the inside and outside with a thin layer of oil. This high quality lodge cast iron wok is built to last a life time with proper maintenance. Highly recommended and at a bargain price for a locally manufactured high quality cookware!

I read reviews about this being small. It was even smaller than I had thought. Cooking Top Ramen in it will fill it up a quarter inch from the top is how small it is. A rolling boil and it will overflow. So, knowing that, I will find all sorts of things to use it for. Perfect for a my mini hibachi that only needs 3 or 4 briquettes. Picked up a 6" tempered glass lid so I can watch what is going on in there. Just remember 16oz water/soup/chili/stew will fill it up. Hmm, diced spam&eggs coming right up. Good rice cooker, too.

Positive- It can be used on induction or gas hob cookers. I like the even heating around the wok during cooking. Negative - It has a roughness inside the wok which I find it a bit annoying which creates the rough scratching noise while stirring the dishes inside the wok. It is a heavy wok.

Excelente artículo, el tamaño es el justo para preparar comida para 2. Por su diseño se distribuye muy bien el calor. Lo uso como wok para preparar arroz frito o chop suey sin problema. Como todo artículo de hierro colado deben conocerse y darle sus cuidados. Este no es el común razón de aluminio recubierto con teflón, no, esto es algo mejor y que estará contigo quizá por décadas. En internet hay mucho material para aprender sus cuidados, mi metido es sencillo: después de usar, dejarlo enfriar. Después lavar con agua tibia o caliente, usar poco o nada de jabón (los abrasivos eliminar el curado) y fregar suavemente, lo suficiente para eliminar residuos. Secar con toalla e inmediatamente calentar en la estufa por unos 3 minutos para eliminar la humedad -la humedad puede hacer que se oxide-. Después dejar que se enfríe y frotarlo con una servilleta con aceite vegetal para dejar una ligera capa y guardar. Cuando vaya perdiendo su curado, debe curarse lavando lo como lo he descrito, frotarlo con aceite dejando una capa mayor y colocarlo en el horno a 350F por media hora y dejar enfriar, repetir si lo considera necesario.

I LOVE this cast iron mini wok. Cute size for multi functional cooking: stir fry, frying. It can cook same amount of food as my 10 inch pan. I also like the weight of this pan. Cast iron usually very heavy, however, u won’t have the same trouble as this tiny one. I follow the instructions to treat this wok every time after cleaning. Drying on the cooktop and put a thin layer of oil on the surface. This has kept the pan nonstick to most of the cooking. I wish I bought lodge few years earlier so that I wouldn’t waste money on other pans

Great product...

Prodotto arrivato in perfetto stato e in anticipo. Lodge una garanzia come sempre. Il wok fa il suo dovere. La manutenzione è più semplice di quanto possa sembrare. Se trattata bene è una padella eterna.