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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
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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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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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06-14-2020 at 01:24 PM
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#17
Quote from whateverdjdjdjdjdj
:
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.
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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#18
This is more like 10.5" and quite shallow. Might be ok for 1 person.
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#19
Quote from PocketsThick
:
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
Why is Gerber a baby food company selling knives?

https://slickdeals.net/f/13998146-gerber-gator-premium-fixed-blade-knife-gut-hook-gut-hook-for-69-68...


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#20
Quote from PocketsThick
:
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
Because licensing. Another company is manufacturing this product, and they believe they can sell it for more just by slapping the Jim Beam log on it.
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#21
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.
Gotta agree with this too. Research "wok hei". Watch Alex the French guy in YouTube for the science behind woks and the heating techniques. Carbon steel works best but you gotta get it piping hot. I did the same hack as Alex (only the part about creating the "jet" cutout using a bowl) and putting it on my gas stove and can get my wok 900F in minutes, but this wouldn't work with cast iron for this type of cooking. Plus it's super heavy to toss the food to get the steaming done right.
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#22
Wife cooks with a Bruntmor-brand 14" cast iron wok and she loves. About $40. It is heavy and downside is I have to clean it every time.
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#23
Already sold out
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#24
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.
You need a wrought iron wok or carbon steel
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#25
Sold out
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#26
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.
This guy knows what he is talking about. I won't buy a wok simply because I don't have a heat source sufficient. Next time you're in an Asian restaurant listen for the "whoomp" of the flame for the wok being turned on. They use a big fire
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#27
Quote from rammgasm
:
Lodge is made in the USA. This one is made in China.
I'd want my Woks made in China, right? The motherland. haha.
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#28
Quote from PocketsThick
:
Why is Jim Beam, the whisky company, selling skillets? That seems quite random.
Licensing.... All the cool kids are doing it now.
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#29
just a FYI, as a 20 year Chinese cook. If you don't have a fire gas range, don't bother. Electric induction will only heat up the tiny pad at bottom, not for good stirfry/chinese cooking.
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#30
Quote from arribasn
:
How does it compare to Lodge version?
I like lodge, but the lodge version is too large (I have one). The extra mass/size acts as a heat sync and transfers too much heat in to the air off the top and top/sides. At least for the burners on a standard stove top, and stove has a large burner (still a consumer grade stove though). I also have a CI wok about 9" diameter. It does a great job at deep frying small batches of egg rolls, and such. I only put 2 or 3 egg rolls in at a time. They crisp up nice and quickly that way.

12" seems to me to be about the perfect size for doing small quicker stir frys. My only concern is this wok is shallow at 3.3" tall. That probably helps get more heat from a standard burner, but also seems like the low walls would cause more splatter, and would make it harder to keep food from being stirred over the edges.

I'm in for one, can't resist finding out how useful I find this one.
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Last edited by jeffricks2051 June 14, 2020 at 02:24 PM.
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