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Item:OLD MOUNTAIN CAST IRON PRE SEASONED PIG BACON PRESS

OLD MOUNTAIN CAST IRON PRE SEASONED PIG BACON PRESS

Item condition:New
Ended:Nov 06, 200918:53:33 PST
Bid history:1 bid
Winning bid:US $9.95
Shipping:$8.85Standard Flat Rate Shipping ServiceSee more services 

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$8.85
*The estimated delivery time is based on the seller's handling time, the shipping service selected, and the payment method selected. Sellers are not responsible for shipping service transit times. Transit times may vary, particularly during peak periods.

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Other item info
Item number:120488759261
Item location:Northern Ohio, United States
Ships to:United States
Payments:
Item specifics
Condition: New  
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OLD MOUNTAIN CAST IRON PRE- SEASONED PIG BACON PRESS SET - NEW

  • You are bidding on a new OLD MOUNTAIN CAST IRON PRE- SEASONED PIG BACON PRESS - NEW
    • This pre-seasoned, ready to use cast iron cookware set is complete and imprinted with the Old Mountain's Logo
    • PIG BACON PRESS : 7.5 " diameter with coiled a handle
    • Cleaning: After cooking in your Old Mountain cookware, it can be cleaned by putting in hot water and bringing to a boil. After pouring out boiling water, wipe dry with a paper towel. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces.
    • Store your cast iron cookware in a cool dry location. If storing more than 1 pc together, place a paper towel between them to allow circulation of air.
    • Seasoning: This is a simple process of oil absorbing into into the pores of your iron cookware leaving a black, nonstick surface.
    • Follow instructions below if your Old Mountain cookware ever requires seasoning.
    • Preheat oven to 350 degrees.
    • Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry.
    • Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
    • Place cookware on middle rack for 30 minutes.
    • Remove cookware and wipe it almost dry to prevent pooling of shortening or oil.
    • All the above info. will be included in the brown hang tag you see in the picture. Old Mountain cast iron cookware heats evenly, retains the heat, and is more versatile than any other type of cookware available.
    • Payment is due within 7 days after the close of the auction.

      Please add: $ 8.85 to your bid for shipping , IN THE LOWER 48 STATES OF THE USA. THANKS FOR BIDDING.

    • In the event that you receive a factory sealed product that is defective in any way, we are happy to replace any part or item, or refund money (if item is returned) You are responsible for return shipping charges that occur. Shipping and handling fees as well as return shipping charges are not refundable.
    • We are not setup as a store - THERE IS ABSOLUTELY NO LOCAL PICKUPS!


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    Shipping and handling
    Item location: Northern Ohio, United States
    Shipping to: United States
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    Shipping and handling
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    Service
    Estimated delivery*
    US $8.85
    United States
    Standard Flat Rate Shipping Service
    Varies
    Seller ships within 1 day after receiving cleared payment.
    *The estimated delivery time is based on the seller's handling time, the shipping service selected, and when the seller receives cleared payment. Sellers are not responsible for shipping service transit times. Transit times may vary, particularly during peak periods.
    Domestic handling time
    Will usually ship within 1 business day of receiving cleared payment.
    Return policy
    Item must be returned within
    Refund will be given as
    Return policy details
    7 days after the buyer receives it
    Money Back
    The buyer is responsible for return shipping costs.

    Payment details
    Payment methodPreferred/AcceptedBuyer protection on eBay
    Credit or debit card through PayPal
    Accepted
    Pay with and your full purchase price is covered | See terms
    Seller's payment instructions
    Payment can be made with credit card through Paypal to taw1225@aol.com
    Seller assumes all responsibility for this listing.

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