Time to switch it up! The Ozark Trail Small Cast Iron Griddle is going to be a lifesaver come breakfast time. This griddle is great for meats, fajitas, bacon, tortillas, vegetables, flatbreads, breakfast, and more. Tired of cooking on the ribbed side: This griddle is reversible so flip it over for a flat surface. The cooking area of the Ozark Trail Small Cast Iron Griddle is 16.5 x 9 in. DURABILITY- This Griddle is made from sturdy cast-iron material, promising years of re-use. DELICIOUS- Pre-seasoning gives your food a unique & hearty flavor that you will come to expect. DUAL-USE- This griddle gives all the delicious flavor of an outdoor grill, with the option to cook indoors conveniently. EASY GRIP- Comes with large handles, big enough for potholders, allowing for easy transport. LET'S GO CAMPING- Great option for campers to use when cooking over an open fire. HAND WASH ONLY CAST IRON COOKWARE: USE & CARE Before first use - Hand washes. Dry immediately. Season your cast iron cookware - Rub with a thin light coat of vegetable oil after every wash. COOKING WITH CAST IRON COOKWARE Your cast iron cookware can be used on induction, ceramic, electric, and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use it in the microwave. Note: On glass or ceramic cooktops, lift cookware; never slide it. Note: Use metal, wood, or hi-temp silicone utensils. Note: Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you've built up the seasoning on your cast iron cookware. Note: Acidic foods like tomatoes, beans, and certain sauces can damage the seasoning finish and should be avoided until the seasoning is well-established. Note: Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to it just before adding food to prevent sticking. Note: Cookware handles get hot; use mitts. Use trivets to protect countertops from hot cookware. CLEANING All you need to do to clean your cast iron cookware after first use is to let it cool and wipe it down with a clean dry cloth or paper towel. If you prefer to use soap, then wash with mild soapy water and dry thoroughly and oil (season) immediately. Note: Dishwashers, strong detergents, and metal scouring pads are not recommended, as they remove the seasoning. RUST Without protective seasoning, iron can rust when exposed to air. To remove any rust buildup, scour the rust, rinse, dry, and rub with a little vegetable oil. If the problem persists, you will need to thoroughly remove all rust and follow the re-seasoning instructions (below). RE-ESTABLISHING YOUR SEASONED FINISH Regularly cleaning as directed and maintaining the seasoning on your cookware should keep your Cast Iron in good condition, however, at some point, you may need to re-season your cookware. If food sticks to the surface or you notice a dull, gray color, repeat the seasoning process: Wash the cookware with hot, soapy water and a stiff brush. Rinse and dry completely. Apply a very thin, even coating of vegetable cooking oil of your choice to the cookware inside and out. Avoid using too much oil as it will result in a sticky finish. Place aluminum foil on the bottom rack of the oven (not directly on the bottom) to catch any drips. Set oven temperature to 350 400 degrees F. Place cookware upside down on the top rack of the oven to prevent pooling. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. Store the cookware uncovered, in a dry place when cooled. Repeat as necessary. TIPS Gas flames should not extend up the sides of cookware. Match pan size to burner size. Don't use it in the microwave. When deep frying, fill cookware only to 1/3 of capacity.
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