LodgeManufacturing Company L9MW Mini Wok Cast Iron, 9", Black

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!

Must try or buy item for frying, cooking. The bottom of the pan is full flat, so the vessel can be used for glass top stove as well. Weight also considerably correct. As this is metal, the taste as good as it is. Best for this price range.

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-polymerizep.s. The price of this item fluctuates widely on Amazon. I paid $19.90 for the 9" wok in 2023.

我真的好喜欢它！因为它真的流线顺滑、质感超好！还可以用在电磁炉上！端起来不会很重，用来炒菜很够味道！它还可以烘面包（我看其他博主的），唯一的遗憾就是不带盖子！我买了个同样尺寸的盖子，也要同样价格。I really like it! Because it is really smooth and has a great texture! It can also be used on an induction cooker! It is not too heavy to hold, and it is very tasty for cooking! It can also bake bread (I saw it from other bloggers), the only regret is that it does not come with a cover! I bought a pot cover of the same size, and it costs the same price.

This is a perfect individual mini cast iron wok for 1 or 2 people. Make sure you season for best performance, but- this Wok cooks mushrooms, steak chunks and sliced brussel sprouts nicely! ( And I'm sure a whole lot more)

Ordered the 6” unit. While waiting for it to arrive, noticed that the 9” unit went on sale for $16, so ordered the 9” thinking I would send the smaller one back. When I got the 6” I decided to try it before I made up my mind on it. Found that it was perfect for cooking onions and mushrooms on the bbq. Great size for that. Nice to have a pan that I can use on my gas grill and my Weber kettle charcoal unit. Very impressed. Unit heats up nicely and once heated it keeps it heat in. I’ve also used it to keep sauces hot while bbqing. Works perfect. The 9” is great for stir fry and sauté shrimp. I bought my first lodge cast iron last year, a 9” skillet with the dual handles. I’ve been so impressed with these on my bbqs. And so easy to clean. Sorry, no photo, always forget to take them when I a cooking.

This Lodge Manufacturing Company L9MW Mini Wok is perfect for one or two people. It comes pre-seasoned and ready to use. It distributes heat well, is very sturdy, but quite light and easy to use. An excellent value, I would absolutely purchase this mini wok again; five stars from me.