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This is a bigger size than I was anticipating buy that's even better. I gave it a season in the oven at 450 for an hour(wood handle off of course) it does great on bacon and burgers. It just fits in my Lodge 10in CI. This thing is awesome and the quality is great. I highly recommend this :)
Verified purchase: Yes | Condition: New
I gave this cast iron bacon press 3 Stars because the bottom and edges of the metal are factory coated with a hard varnish-like coating instead of the harmless standard Pre-Seasoned coating, which would be a food-grade wax or vegetable oil. - WARNING! Do NOT use this bacon press until you have removed the UNKNOWN Coating FIRST! - In a macroscopic examination, the factory coating on all three of these that I purchased is very light yellow in color. It is also hard and brittle with dried air bubbles in it. It looks very much like JAPANNING or "Old School" VARNISH, which is NOT good to eat! As mentioned, I have three of these presses now, and all seem to have the same coating which appears to match the coating that is on the wooden handles. - To remove this odd coating and CORRECTLY pre-season your bacon press to prevent rust, first... 1) Remove the screws and the wooden handle. 2) Next, place the metal press into a self a cleaning oven, and cycle. PLEASE be careful as the temperature goes to around 900°F to 1000°F and ALL other items in, or on top of the oven/stove should be removed! Try to do ALL of your cast iron items together in this process as this self cleaning cycle is really hard on the oven. When done, use a GOOD Pot holder/Oven Glove to remove the press from the oven. 3) Set the oven temperature to 200°F. 4) To completely remove any residual factory coating, THOROUGHLY scrub and wash this press at LEAST twice with liquid dish soap, hot water, and a heavy duty scrub pad. Rinse well in hot water, and be sure to make the final rinse in cold water to prevent "Flash Rust" 5) Dry the press well with paper towels or a clean cotton cloth. The press is vulnerable to rust so do not wait to go to the next step. 6) Place the clean and dry press into your pre-heated oven and bake for 10 minutes at 200°F. 7) It will not be terribly hot, but remove the press using a hot pot holder, and wipe all surfaces including the two vertical "arms" with a clean cotton cloth that you have dipped into a can of Crisco Vegetable Shortening or you may use vegetable oil. (Use a generous amount of vegetable oil or shortening) The warmed metal will absorb the oil. 8) Wipe any heavy excess oil/shortening off, and raise the oven temperature to 300°F. 9) Place the oiled press back into the 300°F oven and set a timer for 15 minutes. 10) At the end of 15 minutes, remove the press using a GOOD pot holder/glove, and wipe any excess oil off. 11) Place the press back into the oven for the final bake at 400°F and bake for around two hours. When cool, it is PROPERLY seasoned and ready to reassemble and use! - To clean after use, while the press is still warm, apply vegetable oil/shortening to a clean dry cotton cloth. Then sprinkle a generous amount of common table salt onto the oily rag. Next, scrub the press well. The salt will act like an abrasive to remove food particles and is also an antibacterial agent. Finally, wipe thoroughly with a clean cotton cloth or use paper towels and then store away for later use. As needed, you may scrub with hot water and soap and then rinse well with hot and finally cold water. After any water and soap scrub, warm your press, and rub a light layer of Crisco oil or Vegetable Shortning in. Remove any excess oil, and store away for your next use. Notice: To prevent rust, you MUST properly season your cast iron, and NEVER EVER SOAK CAST IRON IN WATER! - After a few washings, you may want to do a light re-seasoning of your cast iron press. To lightly re-season this press as time passes, remove the handle again, and warm to 200°F. Re-coat as before with Shortening. Lastly, wipe the excess oil off and bake for about 1 hour at 400°F. After cooling, reassemble and store for later use. - If this review has helped you, please give me a "Thumbs Up" Thanks!Read full review
Verified purchase: Yes | Condition: New
I gave this cast iron bacon press 3 Stars because the bottom and edges of the metal are factory coated with a hard varnish-like coating instead of the harmless standard Pre-Seasoned coating, which would be a food-grade wax or vegetable oil. - WARNING! Do NOT use this bacon press until you have removed the UNKNOWN Coating FIRST! - In a macroscopic examination, the factory coating on all three of these that I purchased is very light yellow in color. It is also hard and brittle with dried air bubbles in it. It looks very much like JAPANNING or "Old School" VARNISH, which is NOT good to eat! As mentioned, I have three of these presses now, and all seem to have the same coating which appears to match the coating that is on the wooden handles. - To remove this odd coating and CORRECTLY pre-season your bacon press to prevent rust, first... 1) Remove the screws and the wooden handle. 2) Next, place the metal press into a self a cleaning oven, and cycle. PLEASE be careful as the temperature goes to around 900°F to 1000°F and ALL other items in, or on top of the oven/stove should be removed! Try to do ALL of your cast iron items together in this process as this self cleaning cycle is really hard on the oven. When done, use a GOOD Pot holder/Oven Glove to remove the press from the oven. 3) Set the oven temperature to 200°F. 4) To completely remove any residual factory coating, THOROUGHLY scrub and wash this press at LEAST twice with liquid dish soap, hot water, and a heavy duty scrub pad. Rinse well in hot water, and be sure to make the final rinse in cold water to prevent "Flash Rust" 5) Dry the press well with paper towels or a clean cotton cloth. The press is vulnerable to rust so do not wait to go to the next step. 6) Place the clean and dry press into your pre-heated oven and bake for 10 minutes at 200°F. 7) It will not be terribly hot, but remove the press using a hot pot holder, and wipe all surfaces including the two vertical "arms" with a clean cotton cloth that you have dipped into a can of Crisco Vegetable Shortening or you may use vegetable oil. (Use a generous amount of vegetable oil or shortening) The warmed metal will absorb the oil. 8) Wipe any heavy excess oil/shortening off, and raise the oven temperature to 300°F. 9) Place the oiled press back into the 300°F oven and set a timer for 15 minutes. 10) At the end of 15 minutes, remove the press using a GOOD pot holder/glove, and wipe any excess oil off. 11) Place the press back into the oven for the final bake at 400°F and bake for around two hours. When cool, it is PROPERLY seasoned and ready to reassemble and use! - To clean after use, while the press is still warm, apply vegetable oil/shortening to a clean dry cotton cloth. Then sprinkle a generous amount of common table salt onto the oily rag. Next, scrub the press well. The salt will act like an abrasive to remove food particles and is also an antibacterial agent. Finally, wipe thoroughly with a clean cotton cloth or use paper towels and then store away for later use. As needed, you may scrub with hot water and soap and then rinse well with hot and finally cold water. After any water and soap scrub, warm your press, and rub a light layer of Crisco oil or Vegetable Shortning in. Remove any excess oil, and store away for your next use. Notice: To prevent rust, you MUST properly season your cast iron, and NEVER EVER SOAK CAST IRON IN WATER! - After a few washings, you may want to do a light re-seasoning of your cast iron press. To lightly re-season this press as time passes, remove the handle again, and warm to 200°F. Re-coat as before with Shortening. Lastly, wipe the excess oil off and bake for about 1 hour at 400°F. After cooling, reassemble and store for later use. - If this review has helped you, please give me a "Thumbs Up" Thanks!Read full review
Verified purchase: Yes | Condition: New
I gave this cast iron bacon press 3 Stars because the bottom and edges of the metal are factory coated with a hard varnish-like coating instead of the harmless standard Pre-Seasoned coating, which would be a food-grade wax or vegetable oil. - WARNING! Do NOT use this bacon press until you have removed the UNKNOWN Coating FIRST! - In a macroscopic examination, the factory coating on all three of these that I purchased is very light yellow in color. It is also hard and brittle with dried air bubbles in it. It looks very much like JAPANNING or "Old School" VARNISH, which is NOT good to eat! As mentioned, I have three of these presses now, and all seem to have the same coating which appears to match the coating that is on the wooden handles. - To remove this odd coating and CORRECTLY pre-season your bacon press to prevent rust, first... 1) Remove the screws and the wooden handle. 2) Next, place the metal press into a self a cleaning oven, and cycle. PLEASE be careful as the temperature goes to around 900°F to 1000°F and ALL other items in, or on top of the oven/stove should be removed! Try to do ALL of your cast iron items together in this process as this self cleaning cycle is really hard on the oven. When done, use a GOOD Pot holder/Oven Glove to remove the press from the oven. 3) Set the oven temperature to 200°F. 4) To completely remove any residual factory coating, THOROUGHLY scrub and wash this press at LEAST twice with liquid dish soap, hot water, and a heavy duty scrub pad. Rinse well in hot water, and be sure to make the final rinse in cold water to prevent "Flash Rust" 5) Dry the press well with paper towels or a clean cotton cloth. The press is vulnerable to rust so do not wait to go to the next step. 6) Place the clean and dry press into your pre-heated oven and bake for 10 minutes at 200°F. 7) It will not be terribly hot, but remove the press using a hot pot holder, and wipe all surfaces including the two vertical "arms" with a clean cotton cloth that you have dipped into a can of Crisco Vegetable Shortening or you may use vegetable oil. (Use a generous amount of vegetable oil or shortening) The warmed metal will absorb the oil. 8) Wipe any heavy excess oil/shortening off, and raise the oven temperature to 300°F. 9) Place the oiled press back into the 300°F oven and set a timer for 15 minutes. 10) At the end of 15 minutes, remove the press using a GOOD pot holder/glove, and wipe any excess oil off. 11) Place the press back into the oven for the final bake at 400°F and bake for around two hours. When cool, it is PROPERLY seasoned and ready to reassemble and use! - To clean after use, while the press is still warm, apply vegetable oil/shortening to a clean dry cotton cloth. Then sprinkle a generous amount of common table salt onto the oily rag. Next, scrub the press well. The salt will act like an abrasive to remove food particles and is also an antibacterial agent. Finally, wipe thoroughly with a clean cotton cloth or use paper towels and then store away for later use. As needed, you may scrub with hot water and soap and then rinse well with hot and finally cold water. After any water and soap scrub, warm your press, and rub a light layer of Crisco oil or Vegetable Shortning in. Remove any excess oil, and store away for your next use. Notice: To prevent rust, you MUST properly season your cast iron, and NEVER EVER SOAK CAST IRON IN WATER! - After a few washings, you may want to do a light re-seasoning of your cast iron press. To lightly re-season this press as time passes, remove the handle again, and warm to 200°F. Re-coat as before with Shortening. Lastly, wipe the excess oil off and bake for about 1 hour at 400°F. After cooling, reassemble and store for later use. - If this review has helped you, please give me a "Thumbs Up" Thanks!Read full review
Verified purchase: No
I gave this cast iron bacon press 3 Stars because the bottom and edges of the metal are factory coated with a hard varnish-like coating instead of the harmless standard Pre-Seasoned coating, which would be a food-grade wax or vegetable oil. - WARNING! Do NOT use this bacon press until you have removed the UNKNOWN Coating FIRST! - In a macroscopic examination, the factory coating on all three of these that I purchased is very light yellow in color. It is also hard and brittle with dried air bubbles in it. It looks very much like JAPANNING or "Old School" VARNISH, which is NOT good to eat! As mentioned, I have three of these presses now, and all seem to have the same coating which appears to match the coating that is on the wooden handles. - To remove this odd coating and CORRECTLY pre-season your bacon press to prevent rust, first... 1) Remove the screws and the wooden handle. 2) Next, place the metal press into a self a cleaning oven, and cycle. PLEASE be careful as the temperature goes to around 900°F to 1000°F and ALL other items in, or on top of the oven/stove should be removed! Try to do ALL of your cast iron items together in this process as this self cleaning cycle is really hard on the oven. When done, use a GOOD Pot holder/Oven Glove to remove the press from the oven. 3) Set the oven temperature to 200°F. 4) To completely remove any residual factory coating, THOROUGHLY scrub and wash this press at LEAST twice with liquid dish soap, hot water, and a heavy duty scrub pad. Rinse well in hot water, and be sure to make the final rinse in cold water to prevent "Flash Rust" 5) Dry the press well with paper towels or a clean cotton cloth. The press is vulnerable to rust so do not wait to go to the next step. 6) Place the clean and dry press into your pre-heated oven and bake for 10 minutes at 200°F. 7) It will not be terribly hot, but remove the press using a hot pot holder, and wipe all surfaces including the two vertical "arms" with a clean cotton cloth that you have dipped into a can of Crisco Vegetable Shortening or you may use vegetable oil. (Use a generous amount of vegetable oil or shortening) The warmed metal will absorb the oil. 8) Wipe any heavy excess oil/shortening off, and raise the oven temperature to 300°F. 9) Place the oiled press back into the 300°F oven and set a timer for 15 minutes. 10) At the end of 15 minutes, remove the press using a GOOD pot holder/glove, and wipe any excess oil off. 11) Place the press back into the oven for the final bake at 400°F and bake for around two hours. When cool, it is PROPERLY seasoned and ready to reassemble and use! - To clean after use, while the press is still warm, apply vegetable oil/shortening to a clean dry cotton cloth. Then sprinkle a generous amount of common table salt onto the oily rag. Next, scrub the press well. The salt will act like an abrasive to remove food particles and is also an antibacterial agent. Finally, wipe thoroughly with a clean cotton cloth or use paper towels and then store away for later use. As needed, you may scrub with hot water and soap and then rinse well with hot and finally cold water. After any water and soap scrub, warm your press, and rub a light layer of Crisco oil or Vegetable Shortning in. Remove any excess oil, and store away for your next use. Notice: To prevent rust, you MUST properly season your cast iron, and NEVER EVER SOAK CAST IRON IN WATER! - After a few washings, you may want to do a light re-seasoning of your cast iron press. To lightly re-season this press as time passes, remove the handle again, and warm to 200°F. Re-coat as before with Shortening. Lastly, wipe the excess oil off and bake for about 1 hour at 400°F. After cooling, reassemble and store for later use. - If this review has helped you, please give me a "Thumbs Up" Thanks!Read full review
Verified purchase: No
