Has anyone used this cast iron conditioner to maintain their woks seasoned?
1018724
works extremely well on cast iron should work fine on any other bare metal such as wok
170081
I have an induction cooktop burner but have not used it with it but we still use this wok all the time. Induction heating should work great with cast iron, since induction heating requires a magnetic material (iron and magnetic grades of steel). However, it is so heavy and the bottom surface roughened so I would think that you would need to be careful moving it on the cooktop surface to prevent possible scratching.
2063836
This product does take more effort than other cast iron products I've tried. But I did get it to work. From what I understand all bare (non-enamel coated) cast iron products have some sort of oil or wax coating to prevent it from rusting during transport and while sitting on shelves prior to sale. This coating does need to be removed prior to cooking use. I do remember this coating was worse than usual compared to other cast iron products I've used. You basically have to cook/burn off this coating off. Mine came with instructions on how to do this. I recommend you do it outside on an open fire at camp or in your grill. After the burn off, I noticed there was still some residue when I tried to season it. So I washed it with soap and water. Then I heated up some Crisco in it, used the Crisco as a solvent to remove the residue. I was finally able to season the wok after that. So again a lot of work, but I was able to get it to work. In hindsight, I'm not sure it was worth it. BTW, if you're worried about stuff made in China, unfortunately, you'd be worried about almost everything we can buy here :)
1402267
yes but you need a steamer basket to steam. it won't rust if you take care of it properly. when i finish washing it with water & the bamboo brush, i put it on the stove & turn on the heat until the wok is dry. then i apply a light coat of oil on the wok. i've had mine for several months now and still love it.
673230
My wok gets that way too. I dry my wok by putting it back over my gas burner and allow the heat to dry the cooking surface. If you have rust on your wok the next time you use it, just take a moist paper towel and wipe the inside of your wok. Allow the wok to be seasoned, everything cooks better. Don't use soap or a Brillo type pad to clean your wok
1868143
I love my wok, but make sure you properly season it. I have only used mine a few times and it did stick when I put honey in my sauce.
1319074
no we did not like this one the workmanship was bad had cracks in it. just get a lodge cast iron wok cost a bit more but works great on gas stove and last forever! gl
1814810
I heated our wok up with the stove top, just to maybe 110 degrees warm to the touch not hot. Then removed it from the heat and rubbed in some sxtra virgin olive oil with a soft rag, let it air dry, and wiped it clean when cool.. I didn'e wash it after that until after the first use...
96820
i just cooked fried rice with this wok and I had black bits come off! I can see lighter metal where the black come off. I don't know how that's possible for cast iron.
1158811
This is a very good flat bottom wok. I have used it several times on high heat with no problems cleaning it afterwards. I use Bar Keepers Friend for tough burns. I suggest you heat the pan first before adding oil. Stainless steel has pores that shrink when heating. Making the pan less likely to stick.
1641901
Sounds defective to me... I tested my unit and the outer surface was cool while the inner was way too hot. I could never get it up to temperature. I think waring needs to address the problems with this unit. I was so disappointed in its poor performance. i couldn't get mine to season properly either (I've seasoned lots of cast iron before). I sent mine back as defective.
433531
My experience (I've used iron skillets for 50 years) has been that using soap ruins the seasoning. I use hot water and a kitchen brush or sponge with the green scrubbing surface on one side). Baking soda or salt are excellent to use to clean. NEVER soak the cast iron in water--it rusts! In the past, I used shortening or vegetable oils for frying or seasoning my skillets, but I have found that coconut oil is greatly superior to use in my skillets. It handles high heat well and does a superior job seasoning the skillets and creating a non-stick surface (grapeseed or peanut oil are also good).
1402268
No matter what type of cooking one were to do in a wok, you are going to use some sort of liquid. It is important to oil before and after use. It works better if the wok is about 200 degrees when you coat it with oil then let it cool. This helps the oil adhere to the metal better. Refer to the guidelines for Lodge cast iron cookware for more information.
579787
After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an... » Read More After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. « Show Less
45095
I use it every time, I like the way it coats and the finish it gives the cast iron. I also apply this while the pans is heated.
579788
After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product.
289612
you h ave to keep the cast iron treated!!!!scrub the cast iron with a brillo pad and get all of the rust off of it good and clean it with fresh water wipe it out then rub vegetable oil in it and bake it for 1 hour in your oven at 200 degrees. make sure that you Put a little inside and out. you do not wash your iron cookware unless you have to open water you just wipe it out with a paper towel.