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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
19,377 Views
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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Frontpage Deal
$6.75
+ Free S&H on $35+
33 27
$8.00
18 0
$4.99
12 20
$31.97
17 9
Deal
Score
+21
19,377 Views
$17
$29.99

47 Comments

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#31
Quote from awesomerobot
:
gotta wok away from this one
Yeah I enjoyed that comment!
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#32
Still alive at walmart ($20) if mods want to update the post with the link in the original post.

https://www.walmart.com/ip/Jim-Be.../332699562
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#33
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.
Nah I feel like you're doing it all wrong. You're probably not preheating it well and then dumping most of the food in at once, steaming (or even boiling, as you said) it and then blaming the wok. First, preheat the wok in your oven for a good 30 or 45 minutes. That's why you bought cast iron. Pretend you're about to bake a pizza and you're getting the baking steel ready. Use this time to thoroughly prep all the ingredients and let them come up to room temperature. When the wok comes out of the oven and goes on a flame, it's going to cool down much less rapidly than any thinner wok would when food hits it, so I don't know why you would think that's a cast iron problem, butyou still can't crowd the wok. You fill it with just enough meat to cover no more than half its surface and let a Maillard reaction get going in the sear, then use a heavy steel wok turner to scrape up that flavor along with the meat as you flip it. Another advantage of cast iron is you won't damage the wok when you do this. The slope of a shallow wok like this really will let you do the flipping action much more easily than in a skillet, when the food is actually at the stage where it needs this action to avoid burning. Then transfer the food to a warm skillet or in the oven on low. Keep re-oiling, testing the oil, working in batches, and transferring. You do your meat and aromatics first so the flavor transfers through the oil to your other ingredients. You mix it all together in the end and keep the heat on just for a couple more minutes when the food is like like that, knowing you're just doing it to bring up its temperature at the cost of it steaming for a little bit. I think most people's problem is that they were cooking the food all crowded like that for the whole process, and they thought that just by moving food around a lot in a wok they were supposed to get a stir fry effect.
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#34
Quote from Angryhorse
:
Still alive at walmart ($20) if mods want to update the post with the link in the original post.

https://www.walmart.com/ip/Jim-Be.../332699562
Make it happen, mods! The people wanna get in on this deal =)
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#35
And actually the Woot deal is not even expired anymore.
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#36
Back in stock as of 1:21pm CT, 6/15/20
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#37
Quote from ahskidas
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Back in stock as of 1:21pm CT, 6/15/20
No, not as of then. As of at least since my post before yours. Do you even read?
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#38
Quote from Nobodaddy
:
No, not as of then. As of at least since my post before yours. Do you even read?
I don't know what you mean, I said back in stock to Woot deal.
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#39
Quote from ahskidas
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I don't know what you mean, I said back in stock to Woot deal.
Yeah, and I'd already posted that, too, but no worries. Hopefully the mods mark this live again soon for other people.
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#40
Quote from Nobodaddy
:
Yeah, and I'd already posted that, too, but no worries. Hopefully the mods mark this live again soon for other people.
Got it, the deal has not expired but it's just matter of being in stock 👍🏼
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#41
Quote from jeffricks2051
:
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.
Totally. You need a smaller diameter for it to actually work like a wok on a conventional gas range. And isn't the Lodge one like $60, even if you're not getting the checf's version? Plus the last order I placed with Lodge took almost a month to ship.

Smaller walls are better for maintaining heat throughout the whole surface when cooking. You can still use two utensils if tossing the food in the air is a big part of your cooking style, I think people want higher walls when they're stuffing all the food in at once and trying to mimic the flip action in a restaurant wok set up. But that only makes sense when you have a huge burner and the flame being flashed through a thin wok is what's searing the food, In home setups I think you'd want to cook in batches with a low-walled wok that gets super hot and retains heat, despite a modest flame on the burner.
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#42
Quote from Nobodaddy
:
Nah I feel like you're doing it all wrong. You're probably not preheating it well and then dumping most of the food in at once, steaming (or even boiling, as you said) it and then blaming the wok. First, preheat the wok in your oven for a good 30 or 45 minutes. That's why you bought cast iron. Pretend you're about to bake a pizza and you're getting the baking steel ready. Use this time to thoroughly prep all the ingredients and let them come up to room temperature. When the wok comes out of the oven and goes on a flame, it's going to cool down much less rapidly than any thinner wok would when food hits it, so I don't know why you would think that's a cast iron problem, butyou still can't crowd the wok. You fill it with just enough meat to cover no more than half its surface and let a Maillard reaction get going in the sear, then use a heavy steel wok turner to scrape up that flavor along with the meat as you flip it. Another advantage of cast iron is you won't damage the wok when you do this. The slope of a shallow wok like this really will let you do the flipping action much more easily than in a skillet, when the food is actually at the stage where it needs this action to avoid burning. Then transfer the food to a warm skillet or in the oven on low. Keep re-oiling, testing the oil, working in batches, and transferring. You do your meat and aromatics first so the flavor transfers through the oil to your other ingredients. You mix it all together in the end and keep the heat on just for a couple more minutes when the food is like like that, knowing you're just doing it to bring up its temperature at the cost of it steaming for a little bit. I think most people's problem is that they were cooking the food all crowded like that for the whole process, and they thought that just by moving food around a lot in a wok they were supposed to get a stir fry effect.
Or skip the bullshit altogether and just buy a thin carbon steel wok, because only the ignorant advocate for cast iron over a proper wok.
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#43
Quote from Selman
:
Or skip the bullshit altogether and just buy a thin carbon steel wok, because only the ignorant advocate for cast iron over a proper wok.
How do you believe that's going to solve any problem on a conventional range? You make no sense! You acknowledged thin woks work for restaurants only bc they have huge burners that flash through them. In what possible way are they good for conventional ranges?
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#44
Out here spewing nonsense and collecting points from ppl who don't know any better..
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#45
Wasn't originally listed as coming with 4meat thermometers?
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