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Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Cobalt Blue

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Brand: Le Creuset
Category: Kitchen

List Price: ~~$270.00~~
Buy New: $177.09
You Save: $92.91 (34%)

New (6) from $177.09

Avg. Customer Rating: 4.5 out of 5 stars

11 reviews
Sales Rank: 32227

Color: Cobalt Blue
Shipping Weight (lbs): 12.4
Dimensions (in): 14.5 x 16.5 x 5.3

MPN: L25W3-3630
Model: L25W3-3630
UPC: 024147162988
EAN: 0024147162988
ASIN: B000E3LKFW

Release Date: April 1, 2006
Availability: Usually ships in 1-2 business days

Features:

•	Le Creuset enameled cast iron goes easily from oven or stovetop to the table.
•	Each piece features a non-abrasive bottom and a long-lasting, shock-resistant finish
•	Enameled cast iron distirbutes heat evenly and retains heat longer.
•	Performs on all heat sources - gas, electric, induction and ceramic top. Phenolic knobs and handles are oven safe to 400 degree's.
•	Warranted for the lifetime of the original owner, whether self-purchased or received as a gift.

Accessories:

•	Le Creuset Enameled Cast Iron Square Skillet Grill, 10.25" Cobalt
•	Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Cobalt Blue
•	Le Creuset Stoneware Large Mixing Bowl, Cobalt Blue
•	Le Creuset Enameled Cast-Iron 3-1/2-Quart Buffet Casserole, Cobalt Blue

Similar Items:

•	Le Creuset 7-Piece Spatula Set with Crock, Red
•	Le Creuset 12-Ounce Enameled Cast-Iron Cleaner
•	Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Red
•	Le Creuset Stoneware Petite Blueberry Casserole
•	Le Creuset Enameled Cast-Iron 1-1/4-Quart Precision Pour Saucepan with Cover, Cobalt Blue

Editorial Reviews:

Product Description
Le Creuset's wok has a blue enameled finish, designed with an artist's touch with a slightly curved bowl and two handles that flare out from the sides. It's made of cast iron, revered for its heat-retention property, and comes with a glass lid for sealing-in flavors. Use it for all your stir-fry dishes such as Chicken Chow Mein or a gingered beef dish.

Customer Reviews: Read 6 more reviews...

5 out of 5 stars

STAUB Wok - versus - LE CREUSET Wok October 1, 2008
3 out of 3 found this review helpful

Product Dimensions:

Le Creuset Wok measures: 14 x 14 x 4 inches ; 14.1 pounds -
Limited lifetime warranty

Staub 7-quart Wok measures 14 inches in diameter; 15 pounds -
Lifetime limited warranty
__________________

Le Creuset claims their wok is "Dishwasher safe" However, one should never place seasoned iron cookware in a dishwasher as they will rust and the soap (detergent) will break down the pan's seasoning and "wok hay".
Le Creuset is oven safe to 400 degrees.

Staub 7-quart Wok: Hand washing recommended by Staub. Although their new cooking surface is less tenuous than the Le Creuset's surface due to Staub's enameled interior, in addition to their exterior surfaces being enamel-coated.
Staub is oven safe to 500 degrees.
__________________

The Staub wok is ready to use immediately.
The Le Creuset must be seasoned prior to first use.

Both will become better cooking surfaces with continued use and proper care.

__________________

Staub enameled cast iron products are highly durable. They do not discolor or rust, they resist chipping, and do not require seasoning.

Le Creuset enameled cast iron products are also highly durable. The lighter colored enamels will occasionally discolor, and etch when cooking acidic foods, there are sometimes rust issues if improperly maintained, they resist chipping, and their wok requires seasoning.

Staub's interiors, as well as the exterior surfaces are enamel-coated iron. The durable black ---matte--- finish enamel interior does not require initial seasoning for use or rust protection. The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the ---matte enamel finish--- and create a natural, smooth, nonstick surface, just like a finely seasoned non-enameled iron pan. The smooth enameled exterior is easier to clean.

The almost impervious black coating found on well-used woks takes time, care and lots of cooking before a wok develops this patina. The ultimate goal is for the wok to impart "wok hay", an elusive pan flavor and aroma that is associated with Chinese restaurant dishes. Actually, wok hay comes from cooking over extremely high heat in a well-seasoned pan.

Commercial wok burners have as many as 140,000 BTU's. Professional-style home ranges have a maximum BTU rating of 17,000. Regular home stoves' BTU rating is only 7,000 per burner. It is therefore difficult for home cooks to prepare restaurant quality stir-fry. The thick iron construction of both Staub and Le Creuset help compensate for this BTU deficiency by collecting and retaining heat from the burner in order to produce memorable Chinese meals.

Once a wok imparts wok hay, it is respected like a finely-tuned instrument. As the patina builds up, less cooking oil is required making foods more healthy. "A wok must be very hot for stir-fries to have the grilled, smoky flavor that is so distinctive of wok hay," says Chinese cooking authority Ken Hom.

According to Grace Young, people tend to be very superstitious in Hong Kong and "wok hay" is so coveted that "when a customer is served a stir-fry void of wok hay, it is often interpreted as an ominous sign of bad luck."

Staub made a wonderfully functional design decision to coat the interior with a matte surface, while coating the exterior of the pan with the traditional smooth surface. For this reason, I prefer to use Staub when liquids are involved due to their rust-free coated interior surface. Le Creuset has it over Staub when it comes to style. My Le Creuset is Chinese Red (what else?) - and it is a gorgeous utensil that is certain to turn everyone's attention.

Le Creuset and Staub are each capable of excellent performance and wok hay if properly maintained and well seasoned.

5 out of 5 stars

Great wok! March 30, 2008
2 out of 2 found this review helpful

I have been using the Le Creuset Wok for about 2 months now and I love it. I use it to make Chinese stir fry, but I have also used it to steam items and make fried chicken. The heat on the wok, never really went up to the temperature I needed it to be at for the fried chicken, but it did the job nonetheless. It's been great for stir frying and for frying whole fish. I haven't had any problems with my food sticking. I had some problems when I first used it, but I have been spraying a small bit of olive oil and wiping it all over the surface of the wok after each use and cleaning. That does a great job of seasoning the wok and I have not had any issues with food sticking since I have started doing this. The wok is very heavy so it doesn't move when cooking, but it makes it hard to clean. You definitely need two hands to clean. No problems with the handles so far, but I'm confident that the lifetime warranty will come in handy if I have any issues.

4 out of 5 stars

Gift for my wife January 8, 2008
1 out of 10 found this review helpful

The Le Creuset wok was a Christmas gift for my wife. She likes it, therefore I like it.

5 out of 5 stars

Fantastic Wok December 10, 2007
2 out of 2 found this review helpful

I was not sure this wok would measure up to my standards of Chinese cooking. I have two other traditional Chinese steel woks that I use a lot. But, what I found with this wok is that, even though the heat source doesn't have to be on high, the mass of iron in this wok generated much more heat and my Chinese dishes came out fantastically. I have been totally shocked at how this wok performed.

The surface needs to be gently seasoned, as do the surfaces of Le Creuset's grill pans, but, once that is done, food rarely sticks to it (or, the grill pans). I usually let some water soak in the pan after I've taken the food out, and after that, stuck-on food easily come off. I highly recommend this pan.

5 out of 5 stars

Wok's Up! May 2, 2007
2 out of 2 found this review helpful

We owned the original Le Creuset wok with matching metal lid and used it quite often for many years until the handle broke. It then became a little more difficult to use so our stir fry cooking took a back seat for about 6 months. Yes, we did procrastinate returning the wok to Le Creuset but extremely glad they did not... we had a replacement wok back in less than 5 weeks! No muss, no fuss, and a very pleasant exchange from start to finish. We have quite a few Le Creuset pots, frying pans, stoneware, etc... items and never had cause to return any but it's nice to know they stand behind their warranty when needed. BTW, they sent the newer version of the wok with the glass lid when they could have just sent the original metal lid back... nice touch! Quality, looks and a great warranty, what more can you ask for? ...and yes, we're back to stir frying a lot more often!

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