Lodge Cast Iron Wok - Black - 9-Inch

Yes, cast iron is durable and can withstand metal utensils. However, using them frequently might affect the seasoning over time. Wooden or silicone utensils are also good options.

For tough bits, use a Lodge pan scraper or a stiff nylon brush while the wok is still warm. Avoid metal scouring pads unless you intend to re-season.

It is not recommended to use soap, especially harsh detergents, as they can break down the oil seasoning. If absolutely necessary, use a very small amount of mild soap and rinse thoroughly, followed by immediate drying and oiling.

Re-seasoning is recommended periodically, especially if you notice food starting to stick more or if rust appears. For regular use, the initial seasoning combined with proper care should suffice for a long time.

No, the Lodge Cast Iron Mini Wok is strictly hand-wash only. Dishwashers will strip the seasoning and can cause rust.

Vegetable oil, canola oil, or flaxseed oil are commonly recommended for seasoning cast iron. Lodge also offers its own seasoning spray.

Yes, like the rest of the cast iron, the loop handles will get hot during cooking. Always use oven mitts or pot holders when handling a hot wok.

Ensure the wok is properly preheated before adding oil and food. Re-season the wok if the non-stick surface has degraded. Use adequate cooking oil.

Gently scrub the rusted areas with steel wool. Wash, dry thoroughly, and re-season the wok as described in the care instructions.

Ensure the wok is adequately preheated on the stovetop. Cast iron heats best when given sufficient time to reach temperature evenly.

This might indicate the seasoning is uneven or has flaked off. Scrub the affected areas, clean, dry, and re-season the wok following the full seasoning process.