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  • Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3-Quart
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Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3-Quart

by Lodge
| 101 answered questions

List Price: $63.85
Price: $36.97 & FREE Shipping. Details
You Save: $26.88 (42%)
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  • Pan set includes 3-Qt. Dutch oven and 10.25-inch shallow skillet that doubles as lid
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • Sturdy handle with hole for hanging when not in use, complemented by helper handle
  • Made in the USA
26 new from $36.97 5 used from $31.42

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Frequently Bought Together

Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3-Quart + Lodge ASHH41 Silicone Hot Handle Holder, Red + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $48.86

Buy the selected items together

Special Offers and Product Promotions

  • Buy Used and Save: Buy a Used "Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3-..." and save 50% off the $63.85 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

  • Product Dimensions: 10.6 x 14.8 x 3.8 inches ; 13 pounds
  • Shipping Weight: 13.3 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 (1,307 customer reviews)
  • Amazon Best Sellers Rank: #147 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

The Lodge Cast Iron 3-Qt Combo cooker is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. It's a deep skillet, a fryer, a Dutch oven and the lid converts into a shallow skillet or griddle. This versatile piece of cast-iron cookware allows the preparation of almost any recipe. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned skillet is ready-to-use right out of the box. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens.  This brown spot is not rust but in fact, carbonized seasoning and will darken with use.  The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Combo includes: 3-Quart Deep Skillet, Dutch oven base, and 10.25-inch lid.

Customer Reviews

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

Most Helpful Customer Reviews

927 of 939 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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382 of 390 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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169 of 172 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.

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)

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 layer of almost pure carbon on top, making for a very non-stick surface.
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332 of 352 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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188 of 204 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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