The Big Iron Wok arrived from Amazon. That was fast!

It's huge. It's beautiful. It's inky black, and I am seasoning it in the oven right now. It's pre seasoned, but I like to add a few extra layers.

It's heavy, and there has got to be 2 inches of solid cast iron on the bottom. It's a traditional rounded bottom inside the wok, but flat on the outside for Western electric stoves. It is, with out a doubt, one of the finest pieces of cookware I have ever handled, used, or owned.

It's a 14 inch wok, it's fairly deep, and the sides of the wok are thick. I must say, Lodge's Pro-Logic line is impressive, and it's easy to see why career cooks choose it above all others. It's constructed like a battleship. If I dropped it on my toe, I wouldn't have a toe left.

If this was a kilt, it would be a nine yard tank, complete with a full rig.

I forsee many meals made in this monster wok.

Oh, I should mention. I made the most delicious home made marina sauce today... Served with roasted eggplant, tossed with pasta, and with ooey gooey gobs of feta, ricotta, and mozzarella cheese.

I think, if I can move my incredibly full and lazy hindquarters, I am going to waddle off to the coffee shop to try and walk this off... And have me something nice and cold.