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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black
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- Foundry seasoned, ready to use upon purchase
- Use on all cooking surfaces, grills and campfires
- Oven safe
- Sauté, sear, fry, bake and stir fry to heart's content
- Made in the USA
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From the manufacturer
3.2 Quart Seasoned Cast Iron Combo Cooker
The Lodge Cast Iron Combo Cooker does it all. A deep skillet, a fryer, a Dutch oven in one, plus a lid that doubles as a shallow skillet or griddle. This versatile piece is perfect in the kitchen or great outdoors.
Product at a Glance:
- The right tool to sear, sauté, simmer, braise, bake, roast and fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. The Lodge Combo Cooker is a versatile piece of cast iron cookware that allows the preparation of almost any recipe. Great for kitchen and outdoor cooking.
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This set is only a whopping 36.97 which saves you a whole $0.02 cents!! Lol but anyways this set of pre- seasoned cast iron Dutch oven and skillet! If you have never used cast iron skillets you will definitely love them after you try these!
I am a professional chef and cast iron is a life saver when used properly and seasoned correctly.
“”While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, 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. (It is okay to use soap this time because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
* Place aluminum foil on the bottom rack of the oven (not directly on 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. “”
The dutch oven and skillet are both made from LODGE which is an amazing American company. “Lodge Manufacturing is a manufacturer of cast iron cookware based in South Pittsburg, Tennessee. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation. It is still owned and managed by the descendants of the Lodge family. Most cast iron sold by Lodge is produced in its foundry in South Pittsburg, which has been in operation since the company was founded. Lodge Manufacturing is the only remaining manufacturer of cast iron cookware in the United States”
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I will say though the Lid/skillet is VERY heavy, which is great for heat retention. Takes a while to properly preheat, but this is cast iron. The deep skillet/fryer isn't quite as thick but it's definitely sufficient. It hasn't warped or anything on me yet (but then again I never shock it after cooking with cold water, I know better).
The handles are pretty short and will DEFINITELY get hot after some time cooking with them.
All in all, it's a pretty good cheap option for a multi use cast iron cooker. It'll take quite a lot of time as is if you want the cooking surface nice and seasoned right out of the box. Don't expect this to be like the old school Wagner/Griswold or even the newer Stargazer, Field, or Finex. But those also cost MUCH more than this.
Top international reviews
Since that time I have been to shops and noticed that the more expensive brands like Staub and Le Crueset, have a lot smoother surface to begin with. (Some people would argue this isn't the issue and that a rough surface can also be non stick, probably true, but I want a good useable pan, without rust). So I am willing to try again rather than just take up cupboard space and I am currently following some Youtube videos to refinish the surface properly and start from scratch. (Apparently its mentioned in the video that Lodge is poorly finished, probably as a result of cutting costs over the last few years). I am in the middle of the process and I have to say it is fairly hard work and really the pans should have been better made in the first place. I will do that then reseason a few times then see if that improves the pans.
If the pans dont improve after the resurface and reseason than I will give them to charity for someone else to play with and do what I should have done in the first place and buy a quality European pan and put it down to experience. Will update soon, hopefully with some good news.
Thanks for reading
Es fing mit Broten an, Normale 1 Kg Brote gelingen herrlich in dem Topf, keinerlei ankleben oder ähnliches. Auch Steaks gelingen perfekt.
Dieses Jahr wurde die Anwendung endlich ausgebreitet, nun machen wir sowohl Fleischgerichte in der Pfanne (die Pfanne ist für Steaks einfach Perfekt!) als auch Eintöpfe, Risottos, Gulasch und allerlei Kombination aus Fleisch & Reis oder Kartoffeln sowie Gemüse. Alles bekommt einen herrlichen Geschmack.
(Tip: Niemals Fisch in der selben Pfanne braten in welcher normalerweise Fleisch zubereitet wird, weil der Fischgeschmack auch in der Pfanne haften bleiben kann und später Aromen abgibt)
Wichtig ist, Guss braucht Pflege, dan gibt es keine Probleme. Immer nach Gebrauch Saubermachen, Trocknen und mit Öl einreiben und kurz erhitzen (am besten zum Rauchpunkt), dan hält es ewig und noch länger.
(Ich habe die Original amerikanische Methode gewählt, die Resultate sind perfekt: )
Bei beiden Pfannen habe ich den Boden neu eingebrannt; erst abschleifen bis nur Eisen zu sehen ist (Silberfarbe) (Muskelschmalz und Schmirgelpapier reichen schon, ca 10-15 min Arbeit, geht super einfach mit Schleifmaschinen, weniger als 5 min.) weil der "Original eingebrannter" Boden doch sehr Rau ist und dadurch Haftprobleme und angebranntes essen vor allem am Anfang der Nutzung macht.
Das einbrennen geht nach dem abschleifen denkbar einfach:
Die saubere Pfanne mit Öl und fusselfreiem Tuch einreiben (Wichtig, nur sehr wenig Öl nehmen, keine dicken schichten! Raps, Oliven-, oder Flachs-(Das beste zum einbrennen), "oder egal welches" -Öl solange es essbar ist) und in den Offen damit - kopfüber, damit überschüssiges Öl abläuft, bei 250 grad ca. 1 Std. "einbrennen". Dies wiederholt man 2-4 Mal (nicht mehr, kein nutzen). Dadurch wird der Boden wieder Dunkel und "glasig" und hat eine Top-Antihaftschicht.
Eine Anmerkung zu Lodge gibt es: Dadurch das man die Pfannen neu einbrennen muss/sollte, ist Lodge nicht unbedingt die beste Lösung für Anfänger, es gibt bessere Modele die Anfänger-freundlicher sind (weil kein neues Einbrennen nötig). Diese sind aber auch wesentlich teurer.
Ich werde mir nun auch noch eine mittel hohe Pfanne kaufen um alle Anwendungen abzudecken.
Eher eine schlechte Werbung für diese tolle Marke
This one is used by all the great home bakers.
I have worked in a commercial bakery and with this i get as close as possible to what i had at work
can fit loaves proofed in 10" bennetons. good for free form boules and batards
Lodge is such a high quality I really love it
We can also use it for cooking , we converted all out kitchen to castiron after killing the nost expensive non-stick every year (we don't have a microwave and spend most our time in the kitchen)
If you are a home baker this is by far the best investment you can make to improve your breads and personal safety if you are using a deep dutch oven. I also advise getting a pair of "the ove glove" as it is rated 540f and you will need very good oven mitts
The combo comes with the usual Lodge pre-seasoning. It's not the smoothest and I'd recommend you wash/scrub it to remove some of it and season the set yourself before first use.
I can't say this enough - this is a great combo at a terrific price.