3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set
Expired
$14.95
$26.95
+ Free Store Pickup
+76Deal Score
60,452 Views
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 150ยฐ, 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.
Sign up for a Slickdeals account to remove this ad.
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 300ยฐ-350ยฐ 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.
Please excuse me folks as this is somewhat off topic. I looked at the pictures and saw a Copper Chef induction cooktop. Are you satisfied with the performance (coil size, temperature ranges) of the Copper Chef induction cooktop? I am looking to buy an induction cooktop for my cast iron cookware. I switched to a glass top electric stove and the manufacturer explicitly states not to use cast iron cookware.
Please excuse me folks as this is somewhat off topic. I looked at the pictures and saw a Copper Chef induction cooktop. Are you satisfied with the performance (coil size, temperature ranges) of the Copper Chef induction cooktop? I am looking to buy an induction cooktop for my cast iron cookware. I switched to a glass top electric stove and the manufacturer explicitly states not to use cast iron cookware.
I can't be much help, as I ran across the Copper Chef induction unit 'new' in factory packaging/box at a local Goodwill thrift shop, for $6.99. Tho only rated at 1300 watts, it can heat up a cast iron skillet (6" or even 12") to cooking temp (350-375ยฐ) in 90 seconds. Unfortunately, this must be a factory defective unit, as the temp regulation at mid-range doesn't work.
But I monitor it manually (also using a digital infrared temperature gun) and love it for the super-fast heatup & quick cooking of things like eggs & such. It's 10x faster than the electric stovetop burner.
I can't be much help, as I ran across the Copper Chef induction unit 'new' in factory packaging/box at a local Goodwill thrift shop, for $6.99. Tho only rated at 1300 watts, it can heat up a cast iron skillet (6" or even 12") to cooking temp (350-375ยฐ) in 90 seconds. Unfortunately, this must be a factory defective unit, as the temp regulation at mid-range doesn't work.
But I monitor it manually (also using a digital infrared temperature gun) and love it for the super-fast heatup & quick cooking of things like eggs & such. It's 10x faster than the electric stovetop burner.
I can't be much help, as I ran across the Copper Chef induction unit 'new' in factory packaging/box at a local Goodwill thrift shop, for $6.99.
Thanks...
My local Goodwill is a hit or miss with inventory.
I did a GOOGLE search on a few electronics I bought at a Goodwill brick and mortar , and found many items were also listed "online" at a Goodwill site.
My local Goodwill offers a 7 day return on electronics
My local Goodwill keeps some " electronic parts" (electrical cords etc) at checkout, because of THEFT
Welcome to 2021
I bought this set. I used one to fry frozen hash browns. Heated the pan first with margarine then added the potatoes, cooked covered for a bit and then removed the lid. Stuck pretty badly so these pans definitely need something beyond my knowledge.
Cast Iron cannot be left in the water to soak for washing later like Aluminum or steel pans. They need to be quickly washed with just water. If you use soap, do dry them up with a towel, put them on high heat and spray some canola oil and wipe them clean before storage. Been doing this for the last 35 years with not a single cast Iron pan rusted, this process has worked for me.
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 150ยฐ, 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.
So you season the pan, then scrape it off using a metal scrapper? doesn't that remove the seasoning coating?
62 Comments
Your comment cannot be blank.
Featured Comments
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 150ยฐ, 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.
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 300ยฐ-350ยฐ 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.
Please excuse me folks as this is somewhat off topic. I looked at the pictures and saw a Copper Chef induction cooktop. Are you satisfied with the performance (coil size, temperature ranges) of the Copper Chef induction cooktop? I am looking to buy an induction cooktop for my cast iron cookware. I switched to a glass top electric stove and the manufacturer explicitly states not to use cast iron cookware.
But I monitor it manually (also using a digital infrared temperature gun) and love it for the super-fast heatup & quick cooking of things like eggs & such. It's 10x faster than the electric stovetop burner.
But I monitor it manually (also using a digital infrared temperature gun) and love it for the super-fast heatup & quick cooking of things like eggs & such. It's 10x faster than the electric stovetop burner.
Thanks for the detailed feedback.
My local Goodwill is a hit or miss with inventory.
I did a GOOGLE search on a few electronics I bought at a Goodwill brick and mortar , and found many items were also listed "online" at a Goodwill site.
My local Goodwill offers a 7 day return on electronics
My local Goodwill keeps some " electronic parts" (electrical cords etc) at checkout, because of THEFT
Welcome to 2021
Sign up for a Slickdeals account to remove this ad.
Way to take a joke
Sign up for a Slickdeals account to remove this ad.
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 150ยฐ, 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.
So you season the pan, then scrape it off using a metal scrapper? doesn't that remove the seasoning coating?