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Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart
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- Pan set includes 3.2-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
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From the manufacturer
It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle
Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Pre-Seasoned 3.2-Quart Cast Iron Combo Cooker
Pre-seasoned skillet is ready-to-use right out of the box
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.
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish.
As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
100 years & still cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a “Good Buy” Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
- The right tool to sear, sauté, bake, broil, braise, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Brutally tough for decades of cooking
- Unparalleled in heat retention and even heating
- Cover converts to a 10.25 inch skillet
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Lodge L8DSK3 Cast Iron Deep Skillet, Pre-Seasoned, 10.25-inch
Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||14.81 x 10.63 x 3.75 in||13 x 18 x 3 in||10.8 x 14.7 x 3.7 in||—||13 x 19 x 6 in|
|Material Type||Cast iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
Lodge Combo Cooker
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.
âââ€š¬Rugged cast-iron construction heats slowly and evenly
âââ€š¬Pre-seasoned with vegetable oil formula and ready for immediate use
âââ€š¬Long handles with holes for hanging, complemented by helper handles
âââ€š¬Lifetime limited warranty; hand wash with warm water only
Dimensions: 3 qt., Deep Skillet Base: 10-1/4" dia., 3" depth.
Shallow Skillet/Griddle lid: 10-1/4" dia., 1-1/2" depth
Top customer reviews
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THAT is also a great description of the inside of this frying pan and it's lid. Your eggs will have great traction - they'll never come out of this skillet! The ONLY way that this pan could be used to cook eggs, pancakes, fried potatoes or anything that you need to get a spatula under to flip would to be to GRIND DOWN the inside with a rotary sander. Other than boiling water or using this frying pan as an anchor for your boat, this item is useless.
People talk about "Buying American". That's great - as long as the quality of the product is average or above. This product is so far BELOW average that I'm ashamed to say I spent money on it. I just don't have the words to express my anger and disappointment with this item. Is it so hard to make a quality cast iron skillet? OR, are Lodge factory workers just lazy with incompetent managers? My guess is probably both. PLEASE, take the phrase "Made in America" off of the box - you're giving every American a black eye with that claim.
Finally, PLEASE look at the price for this item. Do you notice anything unusual? The normal listed price is $63.85, yet Amazon is selling their version for $34.12. That means that Amazon is discounting this product $29.62 and kicking in free shipping. FREE shipping on cast iron that has been highly discounted. Common sense, in hindsight, tells me that there is something wrong with this product. I wish I had thought a little more about purchaseing this cookware before spending my money on it.
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.
The plan worked perfectly - by the time I had finished cooking, drained the oil and scraps, rinsed the pieces with hot water, and towel dried, the insides of the skillets were smooth as satin. The beef fat had left a gray film that made the skillets look instantly "used", which is a benefit I'll have to get used to (not being able to polish them back to a "new" looking state). The bacon stained the cooking surface a bit worse - in bacon-shaped shaddows, but I saved the bacon grease and used it for weeks to brush on the pans prior to use. I've cooked on the cast iron many times since (just dislodged a perfect batch of cornbread this morning), without any sticking during or after cooking. The several weeks of bacon grease was unhealthy, sure, but a great patina starter - I now use a spray or a light brush with butter with no problems.
- The skillets keep food hot for more than an hour, but yet are not dangerously hot to handle from the oven or stove. I'm going to purchase the handle pads now, but so far I've been using those old loom-woven potholders I made at summer camp with no added discomfort relative to other pans.
- The skillets are so versatile! I heat them on the stove to melt butter, toss in some whole garlic cloves, pop in the oven to roast, and bring right to the table for a hot appetizer on toast. They have a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware, and I love the stove-to-oven/broiler convenience.
- Food cooked on cast iron really does taste better. I was skeptical because all food tastes good to me, but a few friends and I conducted a "Test Kitchen" on Aebleskiver pans, pitting a teflon against a cast iron. My friends' husbands consistently chose the cast iron-cooked pancake balls citing their crust and flavor to be preferable.
- Lodge designed their lines efficiently. The 10.25" lid fits the 3qt Combo Cooker base, for example, allowing me to purchase one lid for several skillets.
- Duh, they're heavy. I'm talking two-hands-heavy. It's a drawback for sure, but nothing's perfect and I know the heaviness is directly related to all the reasons I really like my cast iron.
- They're quirky - cast iron doesn't like soap, doesn't like sudden temperature changes, and likes to stay very dry. But, like good table silver, the more the cast iron is put to use, the more forgiving and less tempermental it becomes.
I'm back to purchase more pieces, because Lodge cast iron has exceeded my expectations and caused me to take a sentimental approach to cooking - how many Thanksgivings will I reach for this dutch oven?, I wonder. A cook with cast iron in his or her hand is at once an intimidating force to be reckoned with, and a comforting vision of timeless domesticity. Thanks to Lodge (and Amazon!), I can live up to that image with few qualifications and little effort.
It is NOT preseasoned - I cooked a roast in the combo cooker and it was terrible -plus it was so heavy I couldn't lift it with one hand.
After the terrible roast I soaked the cooker in my Corian sink - the next morning the shape of the cooker was in my sink in rust. We have tried everything to get the rust ring out of the sink but nothing works not even bleach, rust remover - comet - nothing.
If you are smart you won't buy these Lodge pots and pans.
I've already thrown the box it came in away - I would love to return these things and get something I could use - Big mistake.