The Nutri-Lock Company via Amazon has
12" Fresh Australian Kitchen Pre-Seasoned Milled Cast Iron Skillet on sale for
$21.75.
Shipping is free w/ Prime or on $35+ orders.
Thanks to Deal Hunter
StrongWeather642 for sharing this deal.
Product Details:
- 12-inch (1-quart capacity) cast iron skillet works on stoves and is also an oven safe skillet. It is also an ideal camping pans for cooking with a capacity of 1 quarts.
- The superior heat retention will keep your delicious food warm for a long time.
- Designed in Australia, the pre-seasoned cast iron frying pan comes with a smooth inner surface with non-stick coating, allowing even-heat distribution for a fun cooking experience.
- Functions well as an egg pan, an omelet pan, a crepe pan, or camping cookware.
- Polished for smoothness, super-seasoned for non-stick, and added with a second super-seasoning.
- The fine pre-seasoning makes your nonstick pan ready to go from the box.
- Clean the cast iron frying pan with soapy water and sponge effortlessly, and dry out after use to enjoy the next cooking time.
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36 Comments
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But, my old lodge frypans are bumpy and ancient. They never had sticking issues, even after I screw up, destroy the seasoning, and have to re-season it.
Is there any reason to go with something smoother?
At this point I'll probably never have to smooth down a Lodge again, but if for some reason I needed a new cast iron, I'd definitely: a) buy a Lodge and b) smooth it out and re-season it myself.
12" Unmilled - 7.5lbs
12 milled - 3.94 lbs
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I think I'm going to buy some Chinese pans off Temu, change the name to "Kangaroo Pans", and sell on Amazon. I'll make millions!
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Edit: Someone pointed out that the pictures are probably all mixed together for the milled and unmilled versions.
But, my old lodge frypans are bumpy and ancient. They never had sticking issues, even after I screw up, destroy the seasoning, and have to re-season it.
Is there any reason to go with something smoother?
If you do sand/smooth it out do not polish it to a glass finish. It'll have trouble holding onto seasoning. But if you're going to smooth it out I'd rather get a thick carbon steel pan anyway. I was all into cast iron. Even picked up a Griswold. I've since converted to carbon steel with no real world downsides and all upside. More expensive upfront but so much more carefree with seasoning etc. My cast iron pieces are now backups.
12" Unmilled - 7.5lbs
12 milled - 3.94 lbs
Agree about the ebay stuff being overpriced. I've paid so little for my vintage stuff that I kind of feel bad sometimes. I've gotten Favorite Piquas ($3!), Griswolds, Wagner, all for less than $20. But I have to clean them up myself because they are in bad shape.
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