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Cast-iron woks are extremely durable and excel at retaining and evenly distributing heat. This preseasoned version from Lodge takes at least 10 minutes to heat up, but once hot, it cooked more quickly and evenly than any cast-iron wok we’ve tested. We didn’t need to turn the burner past medium to sear beef, and shrimp was cooked in less than 2 minutes. What’s more, the food cooks without sticking, making for quick cleanup.
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