Review on Jim Beam 12'' Pre Seasoned Heavy Duty Cast Iron Grilling Wok, Griddle, and Stir Fry Pan: Ultimate Cooking Companion by John Love

I have been using the 14" Lodge pan for about 20 years with pleasure (for those who want a larger pan than the 12" get the 14" Lodge pan, it is one great skillet). The 14" Lodge is great for a dinner for four, but a bit large for a small lunch. The 12" Jim Beam is perfect for a hearty dinner for two, it's like a mini Lodge. In fact they are folded and kept together as if they were made for each other. If you like using cast iron woks like me then you really need to have both. The Jim Beam that I have is very well made, no flaws, this wok will last forever and be a family heirloom Cabin that allows you to easily push food aside to allow it to drain as it cooks Cast iron 'grit' in bowl to slow oil dripping back into the center of the wok men, is perfect, not too smooth like steel woks. "Pre-Season" is actually enough to ship them rust-free, you have to clean them with soap and water like any other new pan and season them yourself, but it's really easy. The way my grandma showed me 60 years ago is to heat a cast iron skillet/wok on the stovetop for 30 or 45 seconds until hot (but NOT smoking!). Then add a few drops of oil to the pan (I like peanuts), then IM WITH THE OVEN (again, it's hot! Be careful!), use a paper towel to rub the butter all over the pan and leave then cool down. It'll take me a minute or so at most and you'll be done. I've done this three times with my new wok. After you next cook and clean the wok, repeat the heat and oil process. You'll never get rust, you'll get a great non-stick coating that only gets better with time. And NEVER leave cast iron "something" in the sink before washing, water will get into the pores of the metal and you'll rust quickly every time. A great offer that is worth every penny. A premium gift for the chefs in your family.