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 have had this for several week now and I must say that I am very disappointed. Any and everything sticks to the bottom. I only use cast iron cookware, so I know how to clean and care for cast iron. This is just not worth the cost.Update 9/4/20: Since my initial disappointment, this pan had been sitting on top of my fridge collecting dust. So I decided to pull this down and give it another try. I cleaned it again with coarse salt and gave it a really good sanding. I then wiped it again with salt, then oil and placed in oven on 375 for about 40 mins. Once it cooled I repeated oil process and increased the heat. This time I let it stay in another 40 mins. I have used it now about 8-10 times and it is THEBOMB.COM. I haven't had any food stick. I definitely recommend buying it now. However, be prepared to give it some love before cooking in the first time.Another Update 1/25/21: I forgot to mention that I also switched from olive & grapeseed to flaxseed oil. I am happy to report I have minimum to no problems. No matter what I cook, cleaning just involves a quick wipe. I still go over it with salt just because I am OCD. I only season/oil it every now and then as needed. Ok, no more updates. I promise. Just buy it and see for yourself. And don't give up on it to fast.I lied!!! Another update: 9/29/2023 OF all of my cast iron cookware, this has become my favorite. My relationship with it is just easy. I don't wanna incriminate myself or worse get banned from owning a FA for seemingly a bit cookoo but I am obsessed with this thing. Lol!!! Seriously, guys don't make me come back with another update. What else can I say? Buy it already!!!!!!

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.

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.

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.