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Lodge LCC3 Logic Pre-Seasoned Combo Cooker

by Lodge
| 60 answered questions

List Price: $55.00
Price: $34.87 & FREE Shipping on orders over $35. Details
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  • Dual pan set with 3-quart Dutch oven complemented by 10-1/4-inch shallow skillet that doubles as lid
  • Rugged cast-iron construction heats slowly and evenly
  • Pre-seasoned with vegetable oil formula and ready for immediate use
  • Long handles with holes for hanging, complemented by helper handles
  • Lifetime limited warranty; hand wash with warm water only
41 new from $34.87 1 used from $28.80

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Frequently Bought Together

Lodge LCC3 Logic Pre-Seasoned Combo Cooker + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack + Lodge ASHH41 Silicone Hot Handle Holder, Red
Price for all three: $45.80

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Special Offers and Product Promotions

  • Buy Used and Save: Buy a Used "Lodge LCC3 Logic Pre-Seasoned Combo Cooker” from Amazon Warehouse Deals and save 47% off the $55.00 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Used offers from Amazon Warehouse Deals.

Product Details

  • Shipping Weight: 14 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B0009JKG9M
  • Item model number: LCC3
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (938 customer reviews)
  • Amazon Best Sellers Rank: #234 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. This versatile piece of cast iron cookware allows the preparation of almost any recipe. Great for kitchen and outdoor cooking. Includes a 3 qt deep skillet / Dutch oven base, and 10.25 inch shallow skillet / griddle / lid. Preseason and ready to use


Customer Questions & Answers

Customer Reviews

Cast iron will last forever.
Debbiedet
This Combo Cooker is the best of both worlds - a skillet (lid) and a pot (bottom) to a medium size Dutch Oven.
Ripkitty
The dutch oven has been used for everything from roasting chicken to making soups, stews, chili and bread.
Mary Gruner

Most Helpful Customer Reviews

786 of 794 people found the following review helpful By Kiki on November 20, 2009
Verified Purchase
To preface, I'm trying really hard to be a "good cook" but don't have a lot of experience, and I can't justify spending thousands of dollars on a budding hobby. So, when it came to replacing my flaking non-stick cookware, I researched for months before deciding on a hybrid set of copper-core stainless and Lodge cast iron. I read dozens of reviews and was intimidated by the extra care required by cast iron (I'm a wash-and-wear type). But, Lodge is so cheap comparatively and still really respected as an industry standard, that it's hard to overlook.

I initially purchased the combo cooker, a 5qt dutch oven, and a variety of skillets. The cookers arrived in their Lodge packaging and were quite secure, but the skillets definitely were shipped loose. Fortunately they survived the jumbled journey fine, but I can see what other reviewers suffered with regards to skillets scraping each other or breaking out of their boxes - they are only a few steps shy of being insufficiently packaged. Free shipping is a great offer though.

The pieces were just what I expected after having read the reviews - heavy, uneven in color/preseasoning application, and rough like sandpaper. Several reviewers I read were upset by sticking of initial cooking attempts, specifically because of the cat's tongue-like feel of the basin surface (which Lodge's website says is a normal condition). Responders suggested a few home seasonings prior to cooking, but I was impatient and followed one piece of advice spefically: go to my local bulk goods store, buy ten pounds of ground beef, and cook it in my new cast iron. I ended up also getting four pounds of bacon for good measure, and spent three hours cooking batch after batch of ground beef and bacon in every piece I'd purchased.
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327 of 334 people found the following review helpful By Colin Mcnee on January 5, 2008
Simply put, this is the best-designed piece of cookware you will ever use. Chicken fryer, dutch oven, skillet... use your imagination. The 'bottom' half is an excellent deep sauce pan in which you can make a decent sized batch of spaghetti sauce or chili, the 'top' half is a perfectly proportioned skillet. The sides are high enough and have a slight curve so that you can use it as a saute pan and low enough to serve as a griddle. I only have a small hot-plate in my apartment and I use this combo as a stove-top oven. Skillet-side down, it makes great baked chicken, deep side down it makes pot-roast. I couldn't be happier.
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283 of 301 people found the following review helpful By G. Powell on April 25, 2007
if you are just outfitting your kitchen, start with this pan. Especially if you are cooking for 2 or 3. The 10" deep skillet is one of the least expensive, decent fry pans available. You can do a dutch apple pie with the lid on in the oven, you can cook eggs, pancakes, french toast on the lid. If you are cooking for 4, and want just one fry pan, get the 12". Otherwise this pan does it all. Roast, fry, oven and stove top. The pans are tough, mine is going on 20+ years.

Downside, takes a bit more oil or grease than a Teflon pan, but then if you own a parrot you already know you can't cook on Teflon. Makes you wonder how good it is for the rest of us.
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66 of 66 people found the following review helpful By Twoblink on April 18, 2012
Verified Purchase
If you don't know how to cook and are entering the world of cooking (or if you are just a college student, or you live in an apartment the size of a prison cell) this is the set you should have.

Pros:
Inexpensive
Can stop a bullet if you need it to
Can be used as an effective self defense weapon
Can go into any oven, regardless of temp
Brown's like nobody's business
If taken good care of, will be something you can pass down to your grandkids
The combo makes for different cooking configurations (which I'll list below)

Cons:
Heavy
Might rust if you don't know how to take care of it
Takes a while to get to temp
Your wife can't lift it

This is the set I have, this is the set I recommend in my videos on youtube, and this is the set you should have.

First, let's talk about the material, cast iron, the original cookware material is right up there with clay and rock as a solid material to cook on. No need to worry about getting Alzheimer's because you are cooking on aluminum, no need to worry about getting cancer because you are cooking on non-stick, no need to worry about difficulties of cleanup because you are cooking on stainless. When correctly seasoned and cured, it's more non-stick than non-stick pans. My cleanup is all of 10 seconds, with pretty much no heavy scrubbing. Cast iron heats slowly, but heats evenly. There are micro-pores in the metal (because it's casted into shape, thus the name cast iron) the micro pores do a lot. First, when filled with a light amount of oil, the pores get filled up, and then when heated, get carbonized, and so a correctly seasoned pan actually has a lair of almost pure carbon on top, making for a very non-stick surface.
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137 of 148 people found the following review helpful By Willowisp on March 20, 2011
Verified Purchase
Penned for my very own baker, KTdid: Learned this from Tartine Bread by Chad Robertson. You bake your bread in the oven inside this combo cooker. Preheat the combo cooker. Take it out and place your bread dough inside. Place the lid on. Bake once you have lowered temperature to what you find works for you. Lid off for approximately the last half for that deep brown crust. Ovens dry bread out. This "steams" it like a real baker's oven. Simple. Just wear mitts/gloves and use the hot pads. This gets very hot. High temp baking. A delicious bread and that wonderful crust you get in a baker's oven.

Even though this is a pre-seasoned cooker, I learned from a Cook's illustrated article on seasoning cast iron(January 2011 edition) that Flax Seed oil works best for seasoning cast iron. Gives it a real non-stick and tough coating. Cook's describes it as " a slick surface so indestructible that touch-ups are almost never necessary." Check it out on their site if you can't find that issue of their magazine article. Worth a look for any who have a collection of even older and abused cast iron pans and pots. Works to make them better than they were new. Takes some time to season, but once done it is a charm that will last and last.
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