Jim Beam12'' Pre Seasoned Heavy Duty Construction Cast Iron Grilling Wok, Griddle and Stir Fry Pan

Nice Wok! This is the size I was looking for. Light weight for cast Iron. I did not use yet, however I washed and conditioned it.

I've needed a wok for a while, never considered cast iron before but saw this at a very reasonable price and figured I'd give it a shot. No regrest- this pot is amazing! It's light weight, easy to handle, easy to clean- all I had to do was a quick salt scrub rinse and a stove-top seasoning with olive oil and it's perfectly non-stick. The heat is even so it stir fries consistently- you could even probably use it as a deep skillet for braising or make small batches of soup (with a lid- I have a universal one that fits). I live in a small city apartment and getting used to cooking again since the shutdown- I'll be using this versatile piece a lot.Caveat- I've used cast iron skillets for years, so I'm used to caring for it. It's worth the extra effort, IMHO.

Bought this for $25.00 but you can sometimes find it on sale for a mere $20 if you get lucky. This cast iron wok has different cooking properties than a carbon steel. Retains heat longer, takes a bit more time to get to temperature, so you need to be mindful of the heat control that works for this tool. That said, it's thinner cast iron so it doesn't take as long to heat up as thicker cast-iron and is a friendlier, lighter weight. Fair trade-off.The specs of the wok are great. The shape and size of the 12" wok is perfect balance of not taking up a lot of stove-top space but also being large enough to create real portions. I think a good estimate is whatever you'd buy in pint size at your local Chinese restaurant, you can cook in this wok comfortably. A 14" wok would make the cooking a tad easier, more surface area to sear and aerate the food, but again - it's about the size-weight trade-off and I'm fully satisfied with the performance. It doesn't have a long handle to manipulate the wok. Most people will probably just plant it on the stove-top and move food around with a ladle/spatula. That said, it's comfortably light enough to tip with one hand at different angles. You could lift it with two hands to flip your food around but for most home cooks that'll get tiring fast.Functionally it works. I like the compact size of not having a long handle, the level top/handles make this fit in spaces where other designs wouldn't. The depth of the wok is deep enough where my food doesn't jump the pan even with brisk stirring. What I also like is the shape internal/external. It comes with a small flat bottom so it works with most range/stove tops. The curvature shines with home gas ranges though, as the heat convection runs up the sides and keeps it nice and hot. The inside is almost completely rounded as opposed to having a large flat floor. I prefer this. It allows oil to pool/level up quicker so you can use less if you need it for frying purposes. I've found that rather than a flat spatula/shovel - a long shallow metal basting spoon works great to work around the rounded inside. It comes pre-seasoned but I added a few layers of crisco for seasoning before putting it to use. The first use food stuck and it took some effort to remove but by use number 3 cleanup was a breeze - run water, light scrub, rinse, dry, oil - presto - clean.Visually - it's simple and looks great which is the charm of cast-iron cookware. Mine had patches of uneven finish (smooth/rough) but it's not noticeable unless you're looking closely at different light angles and doesn't take away from the functionality.Side note: Who knew something this good would come from Jim Beam of all places? I'm pretty sure they're just stamping their name on some other company's product. I'm betting if someone could trace the origin of the product, you could get a brandless version for even less.Overall, in a world of really expensive cooking gadgets and stuff - this one comes in at a fantastic bargain and brings a distinct cooking capability that I find useful, beyond what a standard frying pan or pot provides. It's a permanent fixture on my stove-top and I look forward to continued enjoyment of using this for the next few decades.

Has used it almost daily for more than a year. It is pretty good.

With the correct maintenance it works perfectly and last long timeAnd using it correctly it is unstick

I like this wok. It's not really heavy in the sense of being difficult to use. It heats up nicely and does what you need a wok to do. Reasonable to care for, as you would any cast iron pan.

The media could not be loaded. Maybe the good folks at Jim beam had a few jim beams and decided to call this "cast iron"- but this is NOT cast iron. at least not the cast iron that i know from lodge and other makers. what you see in the video is a wok that has been unpackaged about 1 month from making the video-and it already looks quite badI have seasoned it cause the finish looked suspicious the moment i opened the package (no stranger to cast iron myself- great stuff, seasoning always recommended) and after less than 1 month and 2 meals- it is starting to chip....into my food i guess. Surface rust is also evident though the wok has been seasoned and re-seasoned. I would not buy this because if it is already chipping after being well taken care of- things can only go downhill from here.and also food sticks quite badly. It will soon find its place in the bin because i do not want chips of paint in my food. I do not know what material this wok is made from but when i think about it....it is also heavy- so i cant stir fry ... and i guess it would be fine weight wise if it was cast iron. but if the cast iron "finish" has started to chip then i guess it is not cast iron-or a very cheap type of cast iron at that. It is a waste of my money - heck i would have used it as a conversation piece but the "Jim beam" logo is stamepd on the bottom. lesson learned.Update 21.12.2023: After 2 years i decided to give it onother go: seasoned it again, cleaned it. went camping. It was great until my buddy asked "why is the food black?". much like other reviewers, I found that this pan leaves a thick coal like residue on the food, no matter how many times you clean it, season it, It is disgusting. threw it away today. gonna buy a lodge.

Orignially putchased this wok after looking at numerous woks on Amazon. I like to make one pot meals, as it's easier and faster to make dinner for my large family. I love this wok and it arrives already seasoned. I cook the most delicious crispy pancakes, both thin and thick on this wok and since it holds a large amount of food, it's perfect for my needs. The only drawback, to me, is that I need to add the Ghee often when I cook. The reason may be the Ghee; it's dfferent that oil. Also, use Ghee (clarified butter) to season the wok, as Ghee doesn't need refrigeration and won't spoil or become rancid. If any food or water finds its way into the Ghee jar, then it will need to be refrigerated.