Uno Casa Cast Iron Wok Pan - 8 lb. Flat Bottom Wok with Silicone Lid - 12 Inch, 5.2 Q, Compact, Durable Induction Wok for Both Indoor and Outdoor Cooking

The only thing I love more than this pan is my dog...... Seriously. I've been using this cast iron kadai multiple times daily for over a year..... It's indestructible and amazing! Perfect for Indian cooking. Works well on an electric stove with its flat bottom. And has a perfect size well in the bottom for "tarkas.". As I do with all my cast iron cookware, I use coarse salt and soap to scrub off the preseasoning, cover it with kachi gani mustard oil and bake it at the highest temperature possible in my oven for an hour or more to get an initial non-stick coating. I prefer to create my own surface. I'm sure the preseasoning they provide would work well, but I enjoy the process of customizing my cookware to suit my needs. It's a pan, what more is there to say about it... But I assure you you will not be dissatisfied with this purchase! It has become the center of my kitchen and the most important staple among my cookware. It permanently resides on my stove top, providing continuous pleasure and joy. I use it everyday. The lid is versatile and amazing as well. The versatile lid was a big selling point to me also. I had several other Uno casa pans (and a tortilla press) and they are all magnificent. Never disappoint. Durable and top notch! This kadai will last a lifetime.(Please note that the rings of discoloration in the first photo above are intentional and from years of a specific cooking style and not part of the original product)

I am Chinese - American and have grown up watching my family cook with a wok. My father insisted on the traditional steel wok but I didn’t love it. I’ve tried so many different kinds, and this is THE ONE. It may not be as traditional but the wok is the perfect size, heats very well, and food doesn’t stick. All my stir-fry dishes comes out great. I want to buy it as a gift to all my children.

The quality of the wok, or as I call it "kazan", is much better than I expected. It is soo good that I even bought the second one.It came preseasoned so I didn't have to season it right away. I will probably have to reseason it at some point but with more use, it should keep getting better.It has a thick material so it is heavy but it is part of having a cast iron product. It is best for cooking.The depth of it is actually very convenient and easy to use. The depth was my main concern but it is as deep as it needs to be. The lid is a big surprising bonus - very good quality and because of the silicone rubber around it fits perfectly. I'm also planning to use the lid for other pans I have.Would definitely recommend it and it is well worth the price.

Beautiful wok with nice glass lid.Cast iron like this item appears to work really well for people with higher fat diets, where lots of animal products, oils, butter, lard, etc. are used in their cooking to keep the cast iron well-greased,Unfortunately, I cook mostly plant-based meals with very low amounts of oil and fat added, so this item did not work out for me- I’m going back to non-stick pans.I want to emphasize that you have to add a LOT of cooking oil (or lard, butter, fatty meat, etc.) while cooking to cast iron. If you do not, the bottom of the wok just builds up a thick brown burnt crust, with the little burnt brown bits stick to your foodPhotos: Photos are of the wok-cooked foods, wok after cooking with the crusted/burnt food described, and the wok after I did the after-cleaning steps.Care Background: I followed the instructions given to initially season it l, and repeated the steps 2 times. Since then, I have also cooked food in it 3 additional times. After every use I follow the given instructions cleaning it, drying it out fully in oven, and putting a coat of oil on it after use. It’s a lot of extra effort and the hot oil smell is pungent.

I received my wok 4/22/21. I cooked my first meal (Chicken stir fry w/hoisin sauce) 4/23/21.I am simply amazed at how well the food turned out! The chicken had that golden brown char that you can only achieve with cast iron. I have 2 other woks with the "non-stick"coating that replaced Teflon, they can't hold a candle to this wok! In fact I will be finding the new homes very soon! 😉 I have been trying to achieve professional results for many years with my stir fry cooking, I achieved it right out of the box with this wok! The food was absolutely delicious! It looked like it had been prepared at a restaurant. I would gladly and highly recommend this wok to anyone! Bon appetit! P.S. the size of this wok is absolutely perfect & it DOES work on induction Cook tops!

I was amazed at how BIG and HEAVY this is. It is the kind that you will find at a Chinese restaurant. And it came pre-seasoned. I have not seasoned this wok as of yet and I have used it twice. Just wash it and dry with a dry cloth. I feel that you only have to season it once every 3 months, if you don't use your wok a lot. Good for vegan cooking and more. Comes with lots of directions, nice lid and a spoon. I would keep this one a secret from co-workers, family and friends. Some things are just too good to share with others.

One of the best features of this wok is the lid that has silicone edges so you get a tight seal. This wok replaces a lot-I’ve used it to fry, boil, stew and everything has turned out fantastic. I did make sure to prime it well before using it the first time. I actually put it directly in the fire & got it super hot & then let light coats of coconut oil smoke off as it cooled. I repeated that about 4 times before I actually cooked in it & I’ve never had a sticking problem.

Es un utensilio muy útil en mi cocina.

Davvero ben fatto e se segui le istruzioni funziona che è una meraviglia.

j'ai essayé différent wok souvent trop grand trop petit ou trop attachant, celui ci est un bon compris, il est en fonte mais pas trop lourd et s'entretient avec de l'huile sans devoir le bruler au depart

Ein Super Wok, bin hellauf begeistert, benutze ihn fast täglich, sieht aus wie am ersten Tag, kein einbrennen notwendig, Patina bildet sich von selbst, einfach anfangen zu kochen, am besten zuerst mit Speisen bei denen man etwas Öl braucht z.B. Bratkartoffeln. Die Berichte die telweise empfehlen die Pfanne mit Öl einzubrennen womöglich noch das Öl hoch zu erhitzen können Sie getrost in die Tonne treten. Zudem ist hocherhitztes Öl und seine Rückstände sehr gesunheitsschädlich . Reinigung geht blitzschnell. Einfach mit etwas Wasser ausreiben, trockenreiben, mit etwas Öl nachreiben fertig. Ich habe bis heute kein Rostansatz festgestellt. Man muss hallt nur das richtige Verfahren kennen.Preisleistungsverhälnis Top. Mit diesem Wok werde ich noch in 15-20 Jahren kochen konnen.Ich werde nach und nach mein ganzes Koch-und Bratgeschirr auf Gußeisen umrüsten. Ich kenne das kochen mit Gußeisen schon seit meiner Kindheit. Schon damals war es eine hervorragende Sache.Wer hat uns nur dazu überedet mit was anderem zu kochen? Was die Hygiene angeht, weiss jeder das sich bei der Hitze keine Keime halten können, auch nicht in den Poren. Auserdem ist allseits bekannt dass beim kochen mit Gußeisen Eisenmoleküle austreten die der Menschliche Körper sehr gut braucht. Somit ist es auch noch ein sehr gesundes Kochen.

Summary: Perfect Wok if cared for properly, It is absolutely perfect in every way. If you have never owned Cast Iron please do your Research for proper maintenance.I want this Review to be the one that leaves you feeling confident in your purchase. I'm a Chef and I wanted to buy my first cast iron wok, I've only ever used traditional Carbon steel woks.When I read all the low star/negative reviews I started to doubt my purchase, but after using this wok for the last week daily, I am overjoyed at how well it performs. Seems to me a bunch of people just don't understand how to take care of cast iron at all.My tips for complete success in Properly Seasoning this Wok out of the Box are as follows:immediately with very Hot Water with Dish Soap. Give it a good scrub with a scouring pad. Dry the wok by hand with a paper towel. Preheat your oven to 350F, Pour some Vegetable oil (you can do some research if you want to use a different oil) into the wok, not too much. Use a Paper Towel and coat the entire Wok in Oil. I mean it, every part of the wok, Handles the bottom, ALL of IT. Place in the oven at 350F For 30min to an hour. Once done turn off your oven and leave it be inside to cool down to room temperature. I do this three times in a row to build up a base of seasoning.Now I said 350F but on your second go-around you can oil your wok again and heat it at 400F, Research shows that Seasoning your wok at the smoking point of the oil you use actually causes and firmer crystallization creating a glass-like coating which will provide an even better nonstick surface. Just remember if you try this don't be scared of the burning smoke that will come off the wok, Open a window or just leave it in the oven and let everything cool down. Once you've seasoned your Wok a few times it's pretty much set for life as long as it is well looked after. You can see in the photos that shine on my Wok, that's what you want.Cleaning: Let the wok cool down after cooking, not completely but enough to handle. Hot water with a scouring pad, no soap. Once done you can toss the wok back on your heat source for 10 mins on med-high to completely dry out the wok. or even into the oven for a few minutes. If you don't completely dry out the wok it will Rust.