expired
3-Piece Cooks Cast Iron Fry Pan Set (10", 8", and 6.5")
$10
$50
80% off
after $10 Rebate + Free Store Pickupat JCPenney
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after $10 Rebate + Free Store Pickupat JCPenneyDeal Details
JCPenney has 3-Piece Cooks Cast Iron Fry Pan Set (10", 8", and 6.5") for $19.99 - $10 in Rebate = $9.99. Choose free same day pickup to save on shipping (otherwise ship to store is free on orders over $25).
Thanks to Slickdeals Staff CoolGame599 for sharing this deal.
Note, availability for same day pickup will vary by location.
About this item:
Thanks to Slickdeals Staff CoolGame599 for sharing this deal.
Note, availability for same day pickup will vary by location.
About this item:
- Number of pieces in set: 3
- Included: 1 x 8" Skillet(s), 1 x 6.5" Skillet(s), 1 x 10" Skillet(s)
- Features: Oven Safe
- Base Material: 100% Cast Iron
- Care: Wipe Clean, Hand Wash
Editor's Notes
Written by johnny_miller | Staff- About this deal:
- This deal price is $40 lower (80% savings) than the list price of $50.
- About this store:
- To view the JCPenney return policy click here.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
JCPenney has 3-Piece Cooks Cast Iron Fry Pan Set (10", 8", and 6.5") for $19.99 - $10 in Rebate = $9.99. Choose free same day pickup to save on shipping (otherwise ship to store is free on orders over $25).
Thanks to Slickdeals Staff CoolGame599 for sharing this deal.
Note, availability for same day pickup will vary by location.
About this item:
Thanks to Slickdeals Staff CoolGame599 for sharing this deal.
Note, availability for same day pickup will vary by location.
About this item:
- Number of pieces in set: 3
- Included: 1 x 8" Skillet(s), 1 x 6.5" Skillet(s), 1 x 10" Skillet(s)
- Features: Oven Safe
- Base Material: 100% Cast Iron
- Care: Wipe Clean, Hand Wash
Editor's Notes
Written by johnny_miller | Staff- About this deal:
- This deal price is $40 lower (80% savings) than the list price of $50.
- About this store:
- To view the JCPenney return policy click here.
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38 Comments
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1) Lodge is known to leach an excessive amount of chemicals into food including, ironically, iron. https://www.scmp.com/news/hong-ko...-cast-iron ("The ... Lodge iron pot was found with chromium, iron, manganese and vanadium levels exceeding Council of Europe standards by 0.7 times to 54 times.")
2) Seasoning your pan properly will reduce leaching of the metals into your food. The polymer layer formed during seasoning (yes, it's a hydrocarbon polymer, aka plastic, you're creating on the surface) will reduce the amount of metal from the pan which end up in your food, especially when used with acidic foods like tomatoes. It will result in leaching of a random collection of long-chain hydrocarbon polymers in your food which will depend on the oil used to season the pan and other factors. Belief that it is non-toxic is anecdotal, just as we believed BPA was safe and inert for decades and still believe that silicone is safe and inert.
Personally, none of this is anything I worry about. YMMV.
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The castings were sooooo much thicker.
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1) Lodge is known to leach an excessive amount of chemicals into food including, ironically, iron. https://www.scmp.com/news/hong-ko...-cast-iron [scmp.com] ("The ... Lodge iron pot was found with chromium, iron, manganese and vanadium levels exceeding Council of Europe standards by 0.7 times to 54 times.")
2) Seasoning your pan properly will reduce leaching of the metals into your food. The polymer layer formed during seasoning (yes, it's a hydrocarbon polymer, aka plastic, you're creating on the surface) will reduce the amount of metal from the pan which end up in your food, especially when used with acidic foods like tomatoes. It will result in leaching of a random collection of long-chain hydrocarbon polymers in your food which will depend on the oil used to season the pan and other factors. Belief that it is non-toxic is anecdotal, just as we believed BPA was safe and inert for decades and still believe that silicone is safe and inert.
Personally, none of this is anything I worry about. YMMV.
For home use just keep in mind the type of stove you have. We've got a glass top which works fine with cast iron, but the largest burner on it is only ~10" so my main 12" cast iron skillet ends up with with the center portion that the burner is under being hotter than the outside ring which means I have to be more attentive to the food cooking in it to ensure it's cooking evenly.
They're also great to use on your grill as well! I've taken to throwing my 12" on the left side grate of my grill while I'm grilling up whatever meat I'm doing on the right then I'll toast buns, sauté onions/mushrooms/peppers/zucchini/etc on the skillet and have something cooking on the rack above as well to literally make the entire meal right there on the grill. Also works if your grill has a dedicated burner for that kind of thing as well of course.
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1) Lodge is known to leach an excessive amount of chemicals into food including, ironically, iron. https://www.scmp.com/news/hong-ko...-cast-iron ("The ... Lodge iron pot was found with chromium, iron, manganese and vanadium levels exceeding Council of Europe standards by 0.7 times to 54 times.")
2) Seasoning your pan properly will reduce leaching of the metals into your food. The polymer layer formed during seasoning (yes, it's a hydrocarbon polymer, aka plastic, you're creating on the surface) will reduce the amount of metal from the pan which end up in your food, especially when used with acidic foods like tomatoes. It will result in leaching of a random collection of long-chain hydrocarbon polymers in your food which will depend on the oil used to season the pan and other factors. Belief that it is non-toxic is anecdotal, just as we believed BPA was safe and inert for decades and still believe that silicone is safe and inert.
Personally, none of this is anything I worry about. YMMV.
Are the result based on the initial seasoning on the cast iron when they are shipped or results from the actual metals after the factory seasoning has worn off?
Also seems like they highlight that acidic foods like tomatoes, vinegars, gingers make this much worse.
Wondering if stainless steel is a better transition or has its own problems.
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