Lodge, America’s oldest cast iron manufacturer, is recognised around the world for their reliable, virtually indestructible cast iron skillets. Cast iron is prized for its ability to get extremely hot and retain that heat, resulting in gorgeously browned foods. Over time, cast iron builds a top layer, or ‘patina’, that makes it stick-resistant; this requires a little extra care (instructions below). It’s the best material for stir-frying and deep-frying, and woks are particularly well-suited to these tasks because the smaller base requires less oil and the wide rim prevents food from falling onto your cooktop as you toss ingredients. This large wok (14 inches / 35.5cm) has a flat bottom and thick construction that makes it ideal for induction hobs, and it is also compatible in ovens and on barbecues. Two handles make storage more efficient, the weight more balanced, and lifting easier on your wrists—but do remember to use gloves as cast iron gets *very* hot. It arrives pre-seasoned with vegetable oil so you can start cooking right away.
Care Instructions: Never use a dishwasher to clean this pan, and avoid washing-up liquid. To clean, wash the pan with warm water and dry completely before storing. To remove stuck-on bits, make a paste of water and salt or bicarbonate of soda and scrub clean; dry before storing.
Why we love it
'This wok is robust, sturdy, and very versatile—excellent for stir fries and sauteed vegetables, of course, but I’ve also used it for paella, onion bhajis, and any recipe that needs to be finished off in the oven.'