Lodge Compact Chemical-Free Wok, 9-Inch
Last updated: January 6, 2022
This 9-inch cast iron wok is a beauty. It comes pre-seasoned and has two loop handles that are easy to grab hold of. In addition to its high-quality design, this wok is able to retain an even heat, so that your food is the same temperature in the middle as it is on the outside.
We looked at the top Woks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Wok you should buy.
Product Details
Key Takeaway: If you plan on making a meal for one, this attractive 9-inch wok is an excellent choice.
In our analysis of 190 expert reviews, the Lodge Compact Chemical-Free Wok, 9-Inch placed 14th when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
Lodge 9″ seasoned cast iron mini wok features a flat base and dual handles for a safe, secure grip when transporting. Seasoned with oil for a natural, easy-release finish that improves with use, this wok is perfect for exotic cuisines or home spun favorites. The Lodge cast iron mini wok retains heat well, making short work for any dish. The right tool to sear, saute, bake, broil, braise, fry or grill, the wok is at home in the oven, on the stove, on the grill or over the campfire. Cast iron is unparalleled in heat retention and even heating. Great for induction cooktops. Easy care: hand wash, dry, rub with cooking oil. The Lodge 9″ seasoned cast iron lid (sold separately) fits this item.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
