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Cookware 8

Lodge cast iron wok and induction cooktop

Conundrums | Feb 16, 201206:45 AM

I am a wreck in the kitchen, but I'm trying to learn to use cast iron cookware and an induction cooktop. I read all about cast iron cleaning and do's and don'ts. My Lodge wok is seasoned well enough to try it.

I already tested the cooktop by putting it on the highest temp. I believe the highest is 454 degrees. It overheats in about 3 minutes if I do this, if the wok is sitting there with oil in it. I tried it 3 separate times to see if it would overheat and give an error.

It is a like new cooktop that someone else returned, so it may be a defective one, and I would exchange it for another. However, I think it's overheating because of the shape of the wok, and it being heavy cast iron. Does anyone know? If I can't use this wok on this cooktop, I may have to use my electric stove.

I have the inexpensive Duxtop 8300ST. It has mostly good reviews and some reviewers said they often made stir-fry on it (and the previous Duxtop model).

I'm still hoping to use the wok today to cook my veggies and meat while they are fresh. I read that you don't need the highest heat. As little as 300 degrees will sear? So I hope it won't overheat and that I can manage to cook.

My biggest concern besides overheating is: Will it be obvious to me when the meat and veggies are cooked enough? I would hate to have them uncooked in the middle.

I have a silicone splatter screen but I don't like how it blocks your view (unlike stainless). I try and avoid stainless when I can. I have a good long handled turner.

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