WANGYUANJI 26cm vs Lodge 23cm: I compare frying and stir-frying

Why I compare these two cast-iron pans

Some viewers commented that they can't decide which of these two pans to choose and are really torn. So today I'll share the differences between these two pans.

Shared cast-iron heating characteristics

First of all, they're both cast-iron pans. We've talked about the features of cast iron before: it heats up quickly and retains heat well. Compared with wrought-iron pans, it's thicker. Of course, it doesn't conduct heat as quickly as wrought iron, because wrought-iron pans are thinner, but its heat retention is excellent. Once a cast-iron pan is heated, its overall temperature stays fairly stable, so it's great for braising, frying, and with this one, and with this one, it's not as thick, so it's also fine for stir-frying.

23cm versus 26cm and usable base size

The second difference is their size. Mine is 23 centimeters. If you haven't bought one yet, I think the 26-centimeter version might be more practical, because bigger is easier to use. This pan of mine has a 26-centimeter rim diameter. I think 26 centimeters is more practical because the base is a little smaller.

One-piece Lodge handle and removable WANGYUANJI handle

Now let's look at the differences between them. The handle on this Lodge pan is integrated with the body, so if you need to put it in the oven, Since the handle is integrated with the body, this pan is better for oven use because you don't need to wrap the handle with rope; you can put the whole pan in the oven. This pan is a little thicker than this one, so it retains heat better. This pan is flat overall, with a textured surface, but it doesn't have that tortoiseshell pattern.

Inside this pan, you can clearly see the tortoiseshell pattern. It's like the pans traditionally used on Chinese wood-burning stoves. It's like the pans traditionally used on Chinese wood-burning stoves. This pan is also cast using traditional methods, which is why it has this tortoiseshell pattern. But the pattern doesn't affect how it works at all. This one has a wooden handle, and the handle can be removed.

Shallow frying or deeper stir-frying

The second difference is their depth. You can clearly see that this pan is shallower, so if you just want a pan for frying, I recommend buying [inaudible]. I recommend buying the Lodge because its workmanship is really solid. This pan could really last a hundred years. It has no flaws apart from being heavy. It's genuinely great to use. But if you want a pan that can both fry food and handle stir-frying for about two people, I recommend this one, the Wangyuanji.

It also comes in a 28-centimeter diameter. The 26-centimeter version has a base diameter of about 20 centimeters. You can use it to sear steaks or fry dumplings. But it really is quite deep, so it's perfectly suitable for stir-frying. As for me, as you can see in my earlier videos, I use this pan a lot. After I got it, I stopped using my large wok.

Paper-towel wiping and care claims

Another thing is that cast iron is easier to maintain than wrought iron, because the color of a wrought-iron pan can easily become uneven after extended use. Cast iron doesn't do that. It turns evenly black, with a glossy, oily finish, and looks very attractive. I'll also wipe this pan with a paper towel and show you whether it turns black. I just used this pan tonight. Look, it only shows the color of the oil. It only shows the color of the oil; it isn't turning black, and it isn't shedding any dirt or residue. It's very easy to maintain—easier than wrought iron.

Now let's look at this one. It isn't black either. There's just a slight yellowish oil color, and it isn't black either. Both of these pans are easy to maintain, and their prices aren't very far apart. It mainly depends on how you plan to use them.

Which pan I recommend for each cooking need

It mainly depends on how you plan to use them. If you mainly want a pan for frying and don't need to stir-fry, buy the Lodge. If you want to fry food while also having the option to stir-fry, buy the Wangyuanji. They're both major brands, and major brands like these are trustworthy. You can't go wrong with either one.

Daily use, sticking and final choice

By the way, let me share a little more about using these two pans. I like both of them; in terms of my experience with them, personally, I think both of them work really well. As long as you use the right technique, eggs slide around without sticking in either pan, and stir-frying is very smooth too. I really love both of these pans now. I use at least one of them every day. I've put away most of my other iron pans and rarely use them now. I use these two a lot.

You can look at some of the videos I've shared recently—they appear pretty often, especially this one. Because it's been cold lately, I stir-fry more often, so I've been using this pan a lot. Sometimes in the morning, if I'm just frying an egg or making toast, I take this one out to use. Okay, great. That basically sums up the comparison between these two pans. Class dismissed.