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12'' Jim Beam Pre-Seasoned Heavy Duty Cast Iron Grilling Wok EXPIRED

$17
$29.99
+ Free S/H w/ Amazon Prime
+21 Deal Score
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Tools.Woot.com has 12'' Jim Beam Pre-Seasoned Heavy Duty Cast Iron Grilling Wok on sale for $16.99. Shipping is free w/ Amazon Prime or is otherwise a flat $6 per order. Thanks Angryhorse
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  • This cast iron wok has received an average rating of 4.5 stars out of 5 based on over 250 Amazon customer reviews. -oceanlake
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Edited June 14, 2020 at 02:23 PM by
Decent deal on a cast iron wok. Free shipping with Amazon Prime membership. Usually $35. Next lowest is $20 (still pretty good w/ free meat thermometers) at Walmart but shipping is not scheduled till July at Wally world.

https://tools.woot.com/offers/jim...iron-wok-3

Walmart
https://www.walmart.com/ip/Jim-Be.../332699562
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$29.99
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$89.00
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$17
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My Lodge version looks to be much heavier duty. With that said, it sucks. Most of you probably won't listen, and you'll be dumb like I was, but I implore you to listen to someone with experience.

Cast iron woks suck. To cook, it basically depends on preheating the hell out of them, and then trying to stir fry a very small amount of food. Cast iron stores a ton of energy, but it distributes it very poorly and takes a long time to heat back up. Once you put food in, the water from vegetables or a sauce will cool it down. At that point you are screwed. You'll end up with boiled meats and vegetables. You are so much better off with a thin carbon steel wok like Asians use. They heat quickly and you can very rapidly adjust the heat. You're never going to get that crisp snappy vegetable stir fry without a very high power burner, but a carbon steel wok is as close as you'll get with your setup. The cast iron is heavy and does a terrible job.

I f-ing love cast iron for blackened shrimp, burgers, steaks, pizza, but it is just the wrong material for a wok. You will regret it.
Southerner red necks are well known lovers of Asian food and people from different ethnic backgrounds
Actually, cast iron is very poor at distributing heat well. It's good a holding heat in, or in other words it has a high heat retention. Carbon steel is more heat conductive, which allows for better transfer of heat from the flame to the food inside a wok.

If you want a pan that distributes heat very evenly, you want something that has a copper or aluminum core, as those metals have the best thermal conductivity. That's why pans like All-clad, Try-Ply Tramontina or Cuisinart pans are considered more high end.

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#3
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
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#4
The wok itself has some good reviews on Amazon. https://www.amazon.com/gp/aw/d/B0...es_section
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#5
How does it compare to Lodge version?
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#6
Quote from PocketsThick
:
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
Southerner red necks are well known lovers of Asian food and people from different ethnic backgrounds
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Quote from WallStArb
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Southerner red necks are well known lovers of Asian food and people from different ethnic backgrounds
LMAO
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#8
$20 at Walmart if anyone is interested

https://www.walmart.com/ip/Jim-Be...gKa6fD_BwE
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#9
Quote from arribasn
:
How does it compare to Lodge version?
My Lodge version looks to be much heavier duty. With that said, it sucks. Most of you probably won't listen, and you'll be dumb like I was, but I implore you to listen to someone with experience.

Cast iron woks suck. To cook, it basically depends on preheating the hell out of them, and then trying to stir fry a very small amount of food. Cast iron stores a ton of energy, but it distributes it very poorly and takes a long time to heat back up. Once you put food in, the water from vegetables or a sauce will cool it down. At that point you are screwed. You'll end up with boiled meats and vegetables. You are so much better off with a thin carbon steel wok like Asians use. They heat quickly and you can very rapidly adjust the heat. You're never going to get that crisp snappy vegetable stir fry without a very high power burner, but a carbon steel wok is as close as you'll get with your setup. The cast iron is heavy and does a terrible job.

I f-ing love cast iron for blackened shrimp, burgers, steaks, pizza, but it is just the wrong material for a wok. You will regret it.
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Last edited by Selman June 14, 2020 at 01:00 PM.

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Quote from arribasn
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How does it compare to Lodge version?
Lodge is made in the USA. This one is made in China.
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#11
Quote from PocketsThick
:
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
To be fair, a wok is not a skillet. So a better question might be why is Jim Beam, the whiskey company, selling woks?
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#12
Quote from Selman
:
Cast iron woks suck. To cook, it basically depends on preheating the hell out of them, and then trying to stir fry a very small amount of food. Cast iron stores a ton of energy, but it distributes it very poorly and takes a long time to heat back up. Once you put food in, the water from vegetables or a sauce will cool it down. At that point you are screwed. You'll end up with boiled meats and vegetables. You are so much better off with a thin carbon steel wok like Asians use. They heat quickly and you can very rapidly adjust the heat. You're never going to get that crisp snappy vegetable stir fry without a very high power burner, but a carbon steel wok is as close as you'll get with your setup. The cast iron is heavy and does a terrible job.
Gotta second this comment. Cast iron is mostly about distributing heat evenly and avoiding hotspots. That's not a problem with stir frying, because you're supposed to be constantly stirring! The fact that this pan probably weighs like 15 lbs doesn't help.

Also, maybe a personal preference, but I'd always opt for a long-handled wok over this type for home cooking. Restaurant chefs use this kind over a round sunken stovetop, which allows them perform a flipping motion by pushing/pulling the handle. There's no way for you to do that on a normal home stovetop.
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#13
Quote from Selman
:
My Lodge version looks to be much heavier duty. With that said, it sucks. Most of you probably won't listen, and you'll be dumb like I was, but I implore you to listen to someone with experience.

Cast iron woks suck. To cook, it basically depends on preheating the hell out of them, and then trying to stir fry a very small amount of food. Cast iron stores a ton of energy, but it distributes it very poorly and takes a long time to heat back up. Once you put food in, the water from vegetables or a sauce will cool it down. At that point you are screwed. You'll end up with boiled meats and vegetables. You are so much better off with a thin carbon steel wok like Asians use. They heat quickly and you can very rapidly adjust the heat. You're never going to get that crisp snappy vegetable stir fry without a very high power burner, but a carbon steel wok is as close as you'll get with your setup. The cast iron is heavy and does a terrible job.

I f-ing love cast iron for blackened shrimp, burgers, steaks, pizza, but it is just the wrong material for a wok. You will regret it.
Horses for courses. Wok works best with wok stove. One should use dutch oven or carbon steel wok with modern stove.
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Quote from Selman
:
My Lodge version looks to be much heavier duty. With that said, it sucks. Most of you probably won't listen, and you'll be dumb like I was, but I implore you to listen to someone with experience.

Cast iron woks suck. To cook, it basically depends on preheating the hell out of them, and then trying to stir fry a very small amount of food. Cast iron stores a ton of energy, but it distributes it very poorly and takes a long time to heat back up. Once you put food in, the water from vegetables or a sauce will cool it down. At that point you are screwed. You'll end up with boiled meats and vegetables. You are so much better off with a thin carbon steel wok like Asians use. They heat quickly and you can very rapidly adjust the heat. You're never going to get that crisp snappy vegetable stir fry without a very high power burner, but a carbon steel wok is as close as you'll get with your setup. The cast iron is heavy and does a terrible job.

I f-ing love cast iron for blackened shrimp, burgers, steaks, pizza, but it is just the wrong material for a wok. You will regret it.
I mean, I won't lie, anyone who has seen how woks cook SHOULD be against cast iron, much less something this small... and if you do have something this small, it should have a long handle.

To me, this is a griddle which isn't flat.
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#15
gotta wok away from this one
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