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Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid

by Lodge

2,860 customer reviews

| 228 answered questions

Amazon's Choice for "cast iron cookware"

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Style Name: Combo Cooker

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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.
SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.
MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories.
FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.

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From the manufacturer

lodge, lodge cast iron, lodge seasoned cast iron

lodge, lodge skillet, lodge cast iron skillet

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

lodge, lodge cast iron, lodge combo cooker

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.

lodge cast iron, why buy lodge

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.

lodge, lodge cast iron, lodge cast iron skillet

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.

Compare with similar items

		AmazonBasics Pre-Seasoned Cast Iron Skillet and Dutch Oven Set -(61129)	Pre-Seasoned Cast Iron 2-In-1 Combo Cooker - 3.2 Quart Heavy Duty Dutch Oven & Skillet Lid Set - Oven Safe Non-stick Cookware Set Use As Dutch Oven and Frying Pan - Perfect for Indoor and Outdoor Use	Lodge 3 Quart Cast Iron Deep Skillet with Lid. Covered Cast Iron Skillet for Deep Frying and and Bread Baking.	Ultimate Pre-Seasoned 2-In-1 Cast Iron Multi-Cooker By Bruntmor – Heavy Duty 3 Quart Skillet and Lid Set, Versatile Healthy Design, Non-Stick Kitchen Cookware, Use As Dutch Oven Frying Pan	Cast Iron Dutch Oven with Dual Handles 3-Litters / 3-Quart, Casserole with Pan/Lid. 100 fl.oz.
	Add to Cart	Add to Cart	Add to Cart	Add to Cart	Add to Cart	Add to Cart
Customer Rating	(2860)	(15)	(43)	(637)	(195)	(1)
Price	$34.90	$29.99	$23.99	$29.37	$34.88	$39.99
Shipping	FREE Shipping	FREE Shipping	FREE Shipping	FREE Shipping	FREE Shipping	$7.49
Sold By	Amazon.com	Amazon.com	Caseguru®	Amazon.com	Supply Shop	Books.And.More
Color	Black	—	Black	Black	Black	Black
Item Dimensions	16.56 x 10.5 x 3.06 in	17.05 x 9.96 x 4.33 in	15.79 x 10.91 x 4.61 in	14.7 x 10.8 x 3.7 in	—	—
Material Type	Cast iron	cast iron	Cast Iron	Cast Iron	Cast Iron	Cast Iron
Size	10.25"	—	—	3-Quart	—	—

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Product description

Style Name:Combo Cooker

19240020000003 Features: -Set includes 1 lodge specialty cooker and 1 griddle/skillet. -Capacity: 3 Quart. Country of Manufacture: -United States. Color: -Black. Material: -Cast iron. Number of Items Included: -2. Dimensions: -Pan diameter: 10". Overall Product Weight: -13 lbs.

Product information

Style Name:Combo Cooker

Product Dimensions

16.6 x 10.5 x 3.1 inches

Item Weight

13 pounds

Shipping Weight

13.58 pounds (View shipping rates and policies)

Department

unisex-adult

Manufacturer

Lodge

ASIN

B0009JKG9M

Item model number

LCC3

Customer Reviews

2,860 customer reviews

4.7 out of 5 stars

Best Sellers Rank

#1,183 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#18 in Kitchen & Dining > Cookware > All Pans

Date first listed on Amazon

October 15, 2006

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A nice set of pans, with versatile uses.

December 9, 2013

Verified Purchase

I purchased this combo cooker together with the Chad Robertson's Tartine Bread book. So far, I have made two very pretty loaves of bread in this dutch oven. I have also used the shallower pan to scramble eggs, and the larger pan to reheat roasted vegetables (actually, I put the smaller pan on top while reheating the larger pan on the stove top.

I did season them by heating them to 450 degrees and then wiping a thin coat of Crisco on them and baking for an hour at 400 degrees for an hour and letting them cool overnight in the oven. This was, no doubt, unnecessary. But I did it anyway.

So far when I scramble eggs, some I get some burned egg on the pan that requires heating some water in the pan and scraping/scrubbing out the burned eggs. That has been a lot more work than cooking on a non-stick pan, and I hope that with use, I will eventually get a better nonstick surface. That said, I really love cooking in cast iron and even if I always had to scrub a bit harder to get the burned on bits to release, I would do so.

The pans are very heavy. The Tartine book suggests baking with the shallow pan on bottom because it is easier to score the loaf without burning yourself. I followed his suggestion twice. The first time I forgot to score the loaf. The second time, I used a paring knife to do so. However, using a knife, I don't see how I would ever burn myself even with the deeper pan being used as the base. Especially since I am wearing long cuffed oven gloves when wielding my trusty blade.

I will try reversing the pans on the next loaf, and here is why: When inverting the bowl to put the proofed and shaped bread into the hot pan, I feel as though having deeper sides will make it much harder to "miss" the pan. For my second loaf, I wound up with some of the bread stuck along the side of the smaller pan instead of centered in the middle. If I was a little more off, I would have wound up spilling over the side of the pan. At least with the deeper pan on the bottom, if my dough is placed 'onto the side', the deeper sides will keep it in the pan better.

Also, I believe it will be easier to put the deeper pan on bottom -- this way, the bread won't be above the sides when the deeper lid is put on top of it, so it will be easier to put the lid on because I won't have to worry about the dough at that point, plus the smaller lid is obviously lighter.

I will be making deep dish pizza in these as well.

Eta: I have not had success making deep dish pizza as the dough did not cook thoroughly the one time I tried it. The combo cooker lid makes a great omelet, and scrambled eggs don't stick to it any more. I use a dab of coconut oil, grill some chopped onions, add some chopped kale, and then pour the eggs over the onion and kale. The omelet cooks and I use a metal spatula/pie server to flip the omelet and it comes off easily. The eggs brown very nicely. I don't know if I can keep them from browning by using lower heat, but I love how they come out cooked over medium heat.

Still, the primary purpose of the pan is to make a country loaf and they come out amazing.

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If I can do it - you certainly can!!

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.

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.

More Pros:
- 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.

Cons:
- 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.

1,341 people found this helpful

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