expiredNavy-Wife | Staff posted Jan 11, 2023 04:50 PM
Item 1 of 5
Item 1 of 5
expiredNavy-Wife | Staff posted Jan 11, 2023 04:50 PM
3-Piece Ozark Trail Pre-Seasoned Cast Iron Skillet Set
+ Free Store Pickup$15
$30
50% offWalmart
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I've been waiting on this deal for our travel trailer, thanks for posting OP.
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Anyway, this is a good price on a cast iron set. I used to have this but have since upgraded to Lodge cast iron skillet/pans. The finish on these are rough and these tend to rust much quicker. Good idea to get one of those chain scrubbers for cast iron pans and to dry and oil your pans often.
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Also to be completely fair, most of those reviewers are morons, complaining that their eggs stick, that the pans rusted, that they could not get all the "soot" off, that the handles are too short (ok, that one is legit and why I like Victoria brand), that the "paint" wore off, etc. This still manages 4.2 stars with nearly 2000 reviews, even with all those highly regarded reviews mixed in.
I would not worry too much about them cracking. Super minority of bad reviews. I have been using a couple OT skillets for well over a decade, right alongside my Lodge and Victoria ones. No issues.
I keep hearing about expensive eggs. Is that just for folks living in certain parts of the country?
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There's a night and day difference in the qualities/properties between Lodge and Ozark Trail. I personally wouldn't touch Ozark Trail no matter if it was free.
Lodge has a pebble-grain surface texture (which is fine and I have no problem with cooking on it), however every Ozark Trail piece that I've seen has a very gritty and abrasive surface, which is similar to a sheet of 40 grit sandpaper.
Many ppl think cast iron needs to be 'ground down perfectly smooth' to prevent food from sticking. They really don't 'get it' at all. It does not have to be perfectly smooth. It's all in the day to day 'seasoning' of your cast iron cookware that is KEY to prevent food from sticking. That, plus the *proper* temperature when the food is put into the skillet or cookware. As I said, it's an 'art'.
I've cooked on 100+ year old Wapaks, Griswolds, Victors, and many others as well as modern day Lodge and have no problem with Lodge. I have many Lodges and scores of the others.
The only thing I'd use Ozark Trail for is to fasten to the end of an anchor chain and go fishing.
I have a lodge 12". At this point I have no Ozark cast iron as the lodge is superior.
The Ozark 12" is lighter as well as a rougher material. I noticed that, due to less mass, the Ozark both heats faster and cools faster than the lodge. The Ozark also gets hot spots while the lodge is consistent. Due to the rough finish I could never get the Ozark seasoned sufficiently to call it "non stick". Not the case with the lodge, which came out of the packaging ready to go.
My recommendation would be to get the single Lodge pan and call it a day.
For reference, the lodge is our most used plan. We have an induction range. It is fantastic.
Second most used is the Lodge raw cast iron 7qt Dutch oven. Side note, the lid from the 7qt fits the 12" lodge pan perfectly.
I've gradually to my Lodge skillet collection to 3 cast-irons and a 14in wok. It's worth it to just buy what you can when you need it. You only need one to go camping...just get a 10in from Lodge and you'll have what you need.
These are rough inside, similar to the Lodge.
Generally this just requires a bit more fat when cooking.
Rough surface can make them a little harder to clean.
If rough is an issue, older Griswold has smooth surface.
Stay away from the oldest models and Griswold are affordable used.
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