3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set
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$14.95
$26.95
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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.
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.
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How about scrambled eggs, does it work on the lodge? thx in adv
Quote
from Accster
:
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 have a Ozark set and do not like it. It's starting to flake and rust. (Do they coat cast iron with something besides seasoning) I've had for maybe 4 years. Season as needed, only washed with soap prior to a new seasoning, if I did.
Our community has rated this post as helpful. If you agree, why not thank WildRigger47
08-14-2021 at 08:25 AM.
Quote
from buddhako
:
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.
I quoted (ie. tagged you) so that you could see the additional info here, in response to zpeedster's question. Also, too many ppl put far too much emphasis on how 'smooth' the surface is & they think that is the 'main' reason for whether food sticks or not.
It's not.
The seasoning of the skillet is what matters most, and I'm not talking about 'factory' seasoning (which I remove nearly always before using the skillet).
Also, the cooking process matters far more than how 'smooth' the skillet is. I can cook in any 'bumpy' Lodge skillet and food won't stick at all, where an inexperienced person will cook in a "glass-smooth" $300 Finex cast iron skillet and food will stick like it's welded to it.
I know one such person that is selling hers for $150, that she only used twice, just for this reason.
The skillet temperature matters big time. You need to first heat the skillet to about 300°-350° first, THEN add your oil... slowly. Then wait a bit before adding your food. Teflon cookware has allowed ppl to make huge & multiple mistakes in cooking, while cast iron sharpens one's cooking skills.
Quote
from BWS
:
FYI, enameled Lodge dutch ovens are all made in Chyna,
I don't blame Lodge for farming out the 'enameled' dutch ovens to Chyna, as it doesn't affect me because cooking on enameled cast iron cookware, imo, is not true cast iron cooking. Apples/bowling balls difference. ALL my dutch ovens are bare well-seasoned cast iron, no enamel.
I just wonder why you didn't mention that ALL the Ozark Trail cast iron comes from Chyna.
Quote
from zpeedster_m
:
How about scrambled eggs, does it work on the lodge? thx in adv
Good timing on that question. I have a newer Lodge 6" skillet and often use for eggs (both over medium and scrambled) if I'm cooking eggs just for me. I cooked 3 fried eggs 2x this past week and 3 scrambled eggs twice this week, with earlier this morning being one of those times.
Luckily, I still hadn't even cleaned the skillet (which is only a simple water rinse & paper towel wipe & dry) and took some pics (attached) of it uncleaned "as is".
As you see, absolutely no part of this 3-eggs scrambled egg batch 'stuck' to the skillet. Just a flake of egg resting on the lower right and a bit of unstuck egg 'residue' near the top pour spout.
Because the skillet is so small I never put really cold eggs in it. Three cold eggs would cause too much temperature drop on the skillet's surface and cause sticking. Before adding them to the (hot) skillet, I simply took them out of the fridge and into a small bowl, which I ran hot tap water over them while the skillet was heating.Result: Zero sticking (and notice the skillet is 'semi-bumpy' not 'sanded slick'.
Then, after a quick 3 second water rinse (never any soap!) and a quick wipe dry, I recoat the skillet with a light film of oil/lard, and heat/cool the skillet each time. Easy peasy.
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.
Once you grind down the gritty seasoning that are on the Ozarks and properly season them, they're a good skillet. I have a 10" and 12" that I use on a regular basis that I've seasoned with Bacon Grease and Flaxseed oil and they work great. Even Lodge skillets come with terrible seasoning and need to be refired, so it's all about the same in the end. For $14, it's definitely worth it in my opinion. Considering getting another set as a backup to take when traveling.
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.
This might remove the bumpiness by placebo effect? Lodge casts their cookware using a sand mixture, which is what causes the texture. Unfortunately boiling with lard won't remove this. You can watch a full how it's made video on YouTube from Lodge, search "Official Lodge cast-iron foundry tour." Super interesting.
This might remove the bumpiness by placebo effect? Lodge casts their cookware using a sand mixture, which is what causes the texture. Unfortunately boiling with lard won't remove this. You can watch a full how it's made video on YouTube from Lodge, search "Official Lodge cast-iron foundry tour." Super interesting.
No, it wasn't any 'placebo effect'.
I'm very familiar with sand casting and have done my own sand casting many years ago (plus metal foundry mold casting). What I'm saying is that their "pre-seasoning" process/material 'amplifies' the bumpiness of the sand cast surface.
You're reading into it wrong on the high temp lard treatment. That was only to help permeate/soften the factory 'pre-seasoning', while the metal scraper worked as an abrasive to remove both the factory 'pre-seasoning', as well as abrasive action on the 'high spots' of the sand casting 'granules', thus somewhat smoothing them.
I've also removed factory pre-seasoning by 'furnace-heating' the cast iron (dry, no oil/lard) at temps around 650° or greater.
BTW, there is no "sand mixture" in the Lodge cast iron itself. What causes the texture is the texture of the sand mold the molten iron is cast/poured into.
I have the 12", and after seasoning it myself, I haven't had a problem with sticking, even with the textured surface. Just the 12" alone is almost $10.
I bought the Ozark Trail Pre-seasoned 15" Cast Iron Skillet about 6 years ago.
I am careful NOT to overheat it.
I am careful to NOT use SOAP ever.
I season it well after EACH use.
I bought it for the large surface area.
Yes, this thing can be heavy !
For the 12 dollars I paid for it at the time, I am very happy
I quoted (ie. tagged you) so that you could see the additional info here, in response to zpeedster's question. Also, too many ppl put far too much emphasis on how 'smooth' the surface is & they think that is the 'main' reason for whether food sticks or not.
It's not.
The seasoning of the skillet is what matters most, and I'm not talking about 'factory' seasoning (which I remove nearly always before using the skillet).
Also, the cooking process matters far more than how 'smooth' the skillet is. I can cook in any 'bumpy' Lodge skillet and food won't stick at all, where an inexperienced person will cook in a "glass-smooth" $300 Finex cast iron skillet and food will stick like it's welded to it.
I know one such person that is selling hers for $150, that she only used twice, just for this reason.
The skillet temperature matters big time. You need to first heat the skillet to about 300°-350° first, THEN add your oil... slowly. Then wait a bit before adding your food. Teflon cookware has allowed ppl to make huge & multiple mistakes in cooking, while cast iron sharpens one's cooking skills.
I don't blame Lodge for farming out the 'enameled' dutch ovens to Chyna, as it doesn't affect me because cooking on enameled cast iron cookware, imo, is not true cast iron cooking. Apples/bowling balls difference. ALL my dutch ovens are bare well-seasoned cast iron, no enamel.
I just wonder why you didn't mention that ALL the Ozark Trail cast iron comes from Chyna.
Good timing on that question. I have a newer Lodge 6" skillet and often use for eggs (both over medium and scrambled) if I'm cooking eggs just for me. I cooked 3 fried eggs 2x this past week and 3 scrambled eggs twice this week, with earlier this morning being one of those times.
Luckily, I still hadn't even cleaned the skillet (which is only a simple water rinse & paper towel wipe & dry) and took some pics (attached) of it uncleaned "as is".
As you see, absolutely no part of this 3-eggs scrambled egg batch 'stuck' to the skillet. Just a flake of egg resting on the lower right and a bit of unstuck egg 'residue' near the top pour spout.
Because the skillet is so small I never put really cold eggs in it. Three cold eggs would cause too much temperature drop on the skillet's surface and cause sticking. Before adding them to the (hot) skillet, I simply took them out of the fridge and into a small bowl, which I ran hot tap water over them while the skillet was heating.Result: Zero sticking (and notice the skillet is 'semi-bumpy' not 'sanded slick'.
Then, after a quick 3 second water rinse (never any soap!) and a quick wipe dry, I recoat the skillet with a light film of oil/lard, and heat/cool the skillet each time. Easy peasy.
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.
Could you link to any specific video(s) that you followed / found useful, please? There's a lot out there. Thanks.
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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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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.
Our community has rated this post as helpful. If you agree, why not thank WildRigger47
It's not.
The seasoning of the skillet is what matters most, and I'm not talking about 'factory' seasoning (which I remove nearly always before using the skillet).
Also, the cooking process matters far more than how 'smooth' the skillet is. I can cook in any 'bumpy' Lodge skillet and food won't stick at all, where an inexperienced person will cook in a "glass-smooth" $300 Finex cast iron skillet and food will stick like it's welded to it.
I know one such person that is selling hers for $150, that she only used twice, just for this reason.
The skillet temperature matters big time. You need to first heat the skillet to about 300°-350° first, THEN add your oil... slowly. Then wait a bit before adding your food. Teflon cookware has allowed ppl to make huge & multiple mistakes in cooking, while cast iron sharpens one's cooking skills.
I just wonder why you didn't mention that ALL the Ozark Trail cast iron comes from Chyna.
Luckily, I still hadn't even cleaned the skillet (which is only a simple water rinse & paper towel wipe & dry) and took some pics (attached) of it uncleaned "as is".
As you see, absolutely no part of this 3-eggs scrambled egg batch 'stuck' to the skillet. Just a flake of egg resting on the lower right and a bit of unstuck egg 'residue' near the top pour spout.
Because the skillet is so small I never put really cold eggs in it. Three cold eggs would cause too much temperature drop on the skillet's surface and cause sticking. Before adding them to the (hot) skillet, I simply took them out of the fridge and into a small bowl, which I ran hot tap water over them while the skillet was heating.Result: Zero sticking (and notice the skillet is 'semi-bumpy' not 'sanded slick'.
Then, after a quick 3 second water rinse (never any soap!) and a quick wipe dry, I recoat the skillet with a light film of oil/lard, and heat/cool the skillet each time. Easy peasy.
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.
Sign up for a Slickdeals account to remove this ad.
I'm very familiar with sand casting and have done my own sand casting many years ago (plus metal foundry mold casting). What I'm saying is that their "pre-seasoning" process/material 'amplifies' the bumpiness of the sand cast surface.
You're reading into it wrong on the high temp lard treatment. That was only to help permeate/soften the factory 'pre-seasoning', while the metal scraper worked as an abrasive to remove both the factory 'pre-seasoning', as well as abrasive action on the 'high spots' of the sand casting 'granules', thus somewhat smoothing them.
I've also removed factory pre-seasoning by 'furnace-heating' the cast iron (dry, no oil/lard) at temps around 650° or greater.
BTW, there is no "sand mixture" in the Lodge cast iron itself. What causes the texture is the texture of the sand mold the molten iron is cast/poured into.
I am careful NOT to overheat it.
I am careful to NOT use SOAP ever.
I season it well after EACH use.
I bought it for the large surface area.
Yes, this thing can be heavy !
For the 12 dollars I paid for it at the time, I am very happy
It's not.
The seasoning of the skillet is what matters most, and I'm not talking about 'factory' seasoning (which I remove nearly always before using the skillet).
Also, the cooking process matters far more than how 'smooth' the skillet is. I can cook in any 'bumpy' Lodge skillet and food won't stick at all, where an inexperienced person will cook in a "glass-smooth" $300 Finex cast iron skillet and food will stick like it's welded to it.
I know one such person that is selling hers for $150, that she only used twice, just for this reason.
The skillet temperature matters big time. You need to first heat the skillet to about 300°-350° first, THEN add your oil... slowly. Then wait a bit before adding your food. Teflon cookware has allowed ppl to make huge & multiple mistakes in cooking, while cast iron sharpens one's cooking skills.
I don't blame Lodge for farming out the 'enameled' dutch ovens to Chyna, as it doesn't affect me because cooking on enameled cast iron cookware, imo, is not true cast iron cooking. Apples/bowling balls difference. ALL my dutch ovens are bare well-seasoned cast iron, no enamel.
I just wonder why you didn't mention that ALL the Ozark Trail cast iron comes from Chyna.
Good timing on that question. I have a newer Lodge 6" skillet and often use for eggs (both over medium and scrambled) if I'm cooking eggs just for me. I cooked 3 fried eggs 2x this past week and 3 scrambled eggs twice this week, with earlier this morning being one of those times.
Luckily, I still hadn't even cleaned the skillet (which is only a simple water rinse & paper towel wipe & dry) and took some pics (attached) of it uncleaned "as is".
As you see, absolutely no part of this 3-eggs scrambled egg batch 'stuck' to the skillet. Just a flake of egg resting on the lower right and a bit of unstuck egg 'residue' near the top pour spout.
Because the skillet is so small I never put really cold eggs in it. Three cold eggs would cause too much temperature drop on the skillet's surface and cause sticking. Before adding them to the (hot) skillet, I simply took them out of the fridge and into a small bowl, which I ran hot tap water over them while the skillet was heating.Result: Zero sticking (and notice the skillet is 'semi-bumpy' not 'sanded slick'.
Then, after a quick 3 second water rinse (never any soap!) and a quick wipe dry, I recoat the skillet with a light film of oil/lard, and heat/cool the skillet each time. Easy peasy.
Been cooking on it 50 yrs and still learning things every day.
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