Buy Staub Cast-Iron 7-Quart Wok with Glass Lid, BlackStaub Cast-Iron 7-Quart Wok with Glass Lid, Black Product Description:
- Cast-iron wok's ceramic base can be used on any surface
- Durable black matte enamel interior doesn't need seasoning
- Features cast-iron handles, glass lid with stainless-steel knob, and stainless-steel rack
- Hand wash and dry; best used at low to medium settings; oven-safe to 500°
- 7-quart wok measures 14 inches in diameter; lifetime limited warranty
Product Description
For the best Asian and urban cuisine! Staub woks heat evenly, ensuring perfectly cooked stir fry. The entire cast iron surface will heat allowing you to use all the surfaces, including the sides. Steam shrimp on the stainless steel rack or keep ingredients warm while others are still cooking.
Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful.
By A Hasan
I bought this wok after comparing 3 different wok. I choose this because of the weight and the size of the wok. I just like the design and the look of it, looks much more like my mum's beat up wok except nicer.lodge pro logica bit heavier and deep. may be just meant to be on the stove top all the time. the other french made a bit on shallow side, if just for stir fry vegetable for 2 may be ok. with staub, i've done fried rice for 4, 1 medium size steam fish, use with 10" bamboo steamer for shumai, just name it. I love mine. Plus the matte black one goes well with my other cast iron collection.
5 of 6 people found the following review helpful.
By auggie
Got this Staub wok a week ago and it cooks my food very well. The food also retains heat nicely for a good 20 mins with the fire off and when the cover is on. The food still "sticks" to the wok but I'm sure as time goes by, it will develop its non-stick nature.
2 of 2 people found the following review helpful.
By Seppi
This works great on cook tops that are challenges for a conventional wok. And... the inside is round on the bottom, not flat so traditional cooking is possible. The cast iron is thin enough that it responds fairly quickly to changes in heat; however, not as fast as a traditional wok.
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