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Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3.2-Quart
|Price:||$25.88 & FREE Shipping on orders over $49. Details|
|You Save:||$11.09 (30%)|
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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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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
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
Top Customer Reviews
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.Read more ›
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.Read more ›
TO SEASON for initial use: just start making something in it anf accept that it will stick the first 1-3 times. Then wash with a rough fabric/sponge not some harsh metal scrapper, dry, oil all over, pop in over for 30-45 minutes at 350 F. Repeat until it doesn't stick. I made pancakes in it 3 times until it got good. No need to waste something expensive like meat as some has suggested.
IF DAMAGED (rusted, the coating wore off,...): just use a rather harsh fabric for cleaning under water and then soap lightly. No need for very harsh metal scrappers, be patient. Then dry and oil and pop it in the oven for 30-60 minutes at 350 F or less. Repeat the process daily or a few times a day until the coating looks like it's coming back. Even cook in it accepting that a little bit might stick. It will be good as new in a week at max if very damaged.
Most Recent Customer Reviews
Purchased May 2016
Written July 2016
I have bought two sets of these after I used the first set at home and took it camping three times. Read more
This is a dream come true. They came seasoned and I've been using them religiously since they got here. I'll probably be buying more.Published 2 days ago by Alanna
Used it camping to make a chocolate cake recipe from Sunset magazine over the fire/coals. Worked great!Published 3 days ago by Amanda M.
I've had this product now for about 3 years. I use it at home on the stove top and when we go to campgrounds. It heats pretty evenly. Read morePublished 7 days ago by Brian S.
Great product. Its just heavy. My little wife has a hard time dragging it out of the cabinet so shed calls me when she needs it.Published 7 days ago by GT
📷 Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3.2-Quart 📷
This set is only a whopping 36.97 which saves you a whole $0.02 cents!! Read more
One of the best investments for cooking. Season it, wash it correctly and over time it has been my go to pan to sear steaks, fish or just fry anything you can think of. Read morePublished 8 days ago by tt