3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set
Expired
$14.95
$26.95
+ Free Store Pickup
+76Deal Score
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Walmart.com has 3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set on sale for $14.95. Select free in-store pickup where available, otherwise shipping is free w/ Walmart+ (free trial) or on $35+ orders.
Thanks to Deal Hunter savvyshopper7903 for finding this deal.
Set Includes:
8" Skillet
10.5" Skillet
12" Skillet
Product Info:
These skillets are made from sturdy cast-iron material, promising years of re-use.
Pre-seasoning gives your food a unique & hearty flavor that you will come to expect.
Enjoy all of the delicious flavors of an outdoor grill, with the option to cook indoors conveniently.
The loop handle, adds extra stability when lifting a full pan.
Great option for campers to use when cooking over an open fire.
Hand Wash Only
Editor's Notes & Price Research
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About this deal:
The 3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set is $12 less (44.52% savings) than the $26.95 list price.
My research indicates this 3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set has been previously frontpage here at $19 (Jan. 2020) and here at $17 (Dec. 2019).
I cook on Lodge skillets daily, as well as sometimes on an old Griswold or two.
When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
Welcome to America.
Welcome to Walmart.
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Low price, but Ozark Trail produces poor castings with a very 'gritty' surface.
I'd go with at least Lodge cast iron cookware no matter the price difference. Well worth it.
Low price, but Ozark Trail produces poor castings with a very 'gritty' surface.
I'd go with at least Lodge cast iron cookware no matter the price difference. Well worth it.
Got a lodge dutch oven on sale and it was also a very rough finish so it also YMMV on lodge as well. I think the only true way to ensure a smoother finish is buy it in person or spend extra $. For $14, I'm considering whether it is worth another roll of the dice on this set.
Got a lodge dutch oven on sale and it was also a very rough finish so it also YMMV on lodge as well. I think the only true way to ensure a smoother finish is buy it in person or spend extra $. For $14, I'm considering whether it is worth another roll of the dice on this set.
Plenty of videos on YT about how to sand down and re-season the pans. I did one of mine and the surface now is smooth as silk, and cooking fatty foods in it keeps it seasoned.
Our community has rated this post as helpful. If you agree, why not thank WildRigger47
08-13-2021 at 07:29 PM.
Quote
from buddhako
:
Got a lodge dutch oven on sale and it was also a very rough finish so it also YMMV on lodge as well. I think the only true way to ensure a smoother finish is buy it in person or spend extra $. For $14, I'm considering whether it is worth another roll of the dice on this set.
I cook on Lodge skillets daily, as well as sometimes on an old Griswold or two.
When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
I cook on Lodge skillets daily, as well as sometimes on an old Griswold or two.
When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
I will definitely give the lodge another try. It was the first cast iron I ever bought and tried to season. Appreciate the time you took to respond with your advice.
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When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
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Our community has rated this post as helpful. If you agree, why not thank CyberGuy
I'd go with at least Lodge cast iron cookware no matter the price difference. Well worth it.
Welcome to Walmart.
I'd go with at least Lodge cast iron cookware no matter the price difference. Well worth it.
Got a lodge dutch oven on sale and it was also a very rough finish so it also YMMV on lodge as well. I think the only true way to ensure a smoother finish is buy it in person or spend extra $. For $14, I'm considering whether it is worth another roll of the dice on this set.
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank WildRigger47
When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
Welcome to the world.
When I get my Lodge skillets new, the first thing I do is do a high temp seasoning with about 1/4" of Lard, followed by a cooling off to about 150°, then a scraping of the bottom with a thin metal scraper, which removes nearly all the 'bumpiness' of the inside bottom.
Most of the 'bumpiness', believe it or not, comes from the "pre-seasoning", which I remove thru the process.
But Ozark Trail has an actual coarse 'sandblast' finish to it, on the iron itself.
After I re-season my Lodges 'my way', then eggs or any food just slides right out like it was a teflon pan, and nothing sticks.
I've been cooking on cast iron over 50 years.
I will definitely give the lodge another try. It was the first cast iron I ever bought and tried to season. Appreciate the time you took to respond with your advice.