does anyone have the lodge cast iron wok?
I have the Lodge 14 inch wok. The flat part is 5-1/2 inches diameter.
Note that this wok is nothing like a real Chinese cast-iron wok, which is far thinner, lighter and more fragile. But the Lodge holds a LOT of heat. toddster63 is exactly right -- it's about your only chance of even approaching wok hei on an american burner.
I usually stir fry outdoors on a propane burner with a carbon-steel northern style wok, (one long handle for pao action) but even Hulk Hogan couldn't pao the Lodge! And it's 11 deg F here outside, with 30 mph winds. Heating up the Lodge wok right now!
Their pre-seasoning gives you a good start, but you'll need to build it up before you really get wokking.
Yes, I have the Lodge wok and love it. I have owned over 18 woks over the last few years (have seasoned till my fingers are black and fried!), and this is the only wok for most American stove tops as far as I am concerned. It comes the closest to being able to produce stir fries brimming with wok hei over high heat like my outdoor propane wok burner and well seasoned carbon steel wok.
This wok is big and heavy and retains a lot of heat. It requires adoption to it's best technique, so give up your carbon steel ways when you use it! You have to preheat for a long time, like 10-15 minutes, and then stir fry at high heat—work fast, and use a wok spatula to move things around, as this wok weighs 14 pounds and it's a BIG effort to raise and shake it like many like to do with lighter weight carbon steel woks.
After a dozen or so uses, when this thing starts to get seasoned, and you use high heat (600F in the center), you really can get incredible hightheat stir frys on any range—even electrical coils. No, this isn't a light weight athletic kinda carbon steel wok. It's big and bulky and heavy and almost anti-Asian in some respects. But man it can get hot, and NOT cool off when you add cups of food. You can approach getting the coveted wok hei with this wok, and not stew your stir fry like so many flat bottom woks on low powered American stoves tend to do...!
Not like most Asians would use in authentic situations? WHO CARES! It works great for tasty food in American kitchens!
Yes. Diameter of the bottom is 8 inches, diameter at the top is around 12.
You'll have to get used to its heft: my wife, who is no wilting flower, has trouble getting it into its resting place on top of the fridge after we're done with it. And, like with any piece of cast iron, there's a learning curve to its use. But I have been making some splendid dishes out of Fuschia Dunlop's books with it.
CACook, No, we do not have a Lodge cast iron wok, so we cannot answer your question directly. However, there is an unstated premise in your query that a certain amount of FLAT portion of a piece of cookware must be in contact with the surface of an induction burner for the cookware to work well. That is contrary to our experience. Here is a very round bottomed (with nub stabilizing feet) cast iron (Nambu) nabe (stew pot) that we use frequently:
As you can see, it contacts the induction cooktop's surface only in three tiny spots (the stabilizing feet). The lowest part of the rounded bottom of the pot itself is not in contact with the glass (Ceran) surface. The nabe works superbly on our induction cooktop.
And here is a Demeyere round-bottom wok specifically designed for use on flat induction cooktops:
Again, it appears that the rounded bottom of the wok proper sits above, not on, the Ceran, with only the three feet making contact with the surface.