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Ozark Trail Pre-Seasoned Square Cast Iron Griddle w/ Handle EXPIRED

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Walmart has Ozark Trail Pre-Seasoned Square Cast Iron Griddle w/ Handle on sale from as low as $3.97 with free in-store pick up. Thanks username2016
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Original Post

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Edited November 9, 2017 at 08:10 AM by
walmart.com has Ozark Trail Square Cast Iron Griddle with Handle, Pre-Seasoned 9.5 x 9.5" for $3.97 and 11 x 11" for $4.97. Free pickup at stores available or free shipping on orders over $35.

https://www.walmart.com/ip/Ozark-...d/54724942
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Our community has rated this post as helpful. If you agree, why not rep D34Lmein?
#16
Quote from izurin.tmj
:
What are cast iron skillets good for cooking?
Steaks cooked in cast iron work real well if you don't feel like grilling.
I cooked a ribeye last night with my cast iron skillet and it was delicious.
There are tons of recipes and tutorials - just google it.

Other things we frequently use ours for
Burgers
Chicken
Fajitas
1 pan meals - note cast iron is great to go from stove top straight into the oven to finish
Deserts - think cobblers and such
Pizza - yes, cast iron skillets make great pizza dishes - you do make your own pizza crust, right Smilie
You can use cast iron on the stove top, in the oven, on the grill and over a fire.
You do want to make sure you understand how to care and clean for it tho - it's not hard. If you take care of cast iron it will literally last multiple generations.
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#17
Quote from izurin.tmj
:
What are cast iron skillets good for cooking?
Yes, cooking. Wink
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#18
Quote from dlclarkjr
:
Not for me, made in China crap that flakes and includes who knows what contaminates. If you can spend more, you won't regret getting Lodge - also sold at WM and manufactured in a small community in TN. Sure, it costs more but it will last your lifetime and you're helping support American jobs. Been using it for decades and no issues at all, gets better with time. Just use some course salt and water to clean it...never use soap on cast iron.
I use salt and olive oil. Clean and rub in seasoning. Smilie
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#19
Can't believe I got 10 of 11"x 11" also. Thanks and repped
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#20
Heat dispersal is already so bad on cast iron... Anyone have experienced cooking with one of these on a small heat source like a stove? Especially since it's so thin, how do you keep from burning everything in the center while everything on the edges barely gets cooked?
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#21
Quote from 0ard
:
Heat dispersal is already so bad on cast iron... Anyone have experienced cooking with one of these on a small heat source like a stove? Especially since it's so thin, how do you keep from burning everything in the center while everything on the edges barely gets cooked?
I use a similar one by Lodge for searing sous vide steaks. It's great. I have an electric stove and never had issues other than it being TOO hot at times.
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#22
Quote from 0ard
:
Heat dispersal is already so bad on cast iron... Anyone have experienced cooking with one of these on a small heat source like a stove? Especially since it's so thin, how do you keep from burning everything in the center while everything on the edges barely gets cooked?
I think you are thinking of something else... heat radiates through whole pan, and cast iron holds the heat very well. I cook on cast iron daily. Also, cast iron tends to be fairly thick and heavy, not thin and light.

Just make sure you preheat the pan long enough before adding food.
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#23
Quote from qPac
:
I think a typo for "stew" is probably the case here
But how on earth would you stew something on a griddle??
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#24
How much lead and other contaminants do you think the slag (err cast iron) will contain? I will wait for Lodge branded counter parts to go on sale for a bit more $ rather than sponsor China's waste metal disposal program. EEK!
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Last edited by goggles99 November 9, 2017 at 09:45 AM.
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#25
Quote from DeProof
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I think you are thinking of something else... heat radiates through whole pan, and cast iron holds the heat very well. I cook on cast iron daily. Also, cast iron tends to be fairly thick and heavy, not thin and light.

Just make sure you preheat the pan long enough before adding food.
I cook on a cast iron pan, so I know how cast iron handles heat. Cast iron retains heat very well, but it's still not good at dispersing it evenly. Even on my cast iron pan, the part above the burners will still be hotter than the pan around it; it's more even if you preheat the pan first, but there's still that difference.

Maybe it just seems like it from the pictures, but this griddle seems thinner than a typical cast iron pan, even if heavier than, say, an aluminum pan. So I'm worried it would be even worse at dispersing the heat evenly.
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#26
Quote from 0ard
:
Heat dispersal is already so bad on cast iron... Anyone have experienced cooking with one of these on a small heat source like a stove? Especially since it's so thin, how do you keep from burning everything in the center while everything on the edges barely gets cooked?
I'm picking one up for my grill. Should keep the asparagus from falling through without having to spend all that time skewering them together.
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#27
Stocking up for new home thanks!!
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#28
Quote from starzplacez
:
Can I use these on a ceramic cooktop?
Technically, yes, but you will scratch the F out of your cooktop. You will want enameled cast iron for that purpose--Lodge has some, and so does Tramontina at the value price range. Staub or Le Creuset for $$. If you want bare (seasoned) cast iron on ceramic or induction without scratching, you need to look at brands like FINEX. Pricey to say the least--but really good stuff.
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#29
Got one.. Thanks..
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#30
Quote from izurin.tmj
:
What are cast iron skillets good for cooking?
literally everything. meats, veggies, tofu, pizza, desserts. I've cooked all that and more on mine. the only thing I don't like cooking on it is eggs.
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