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Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3.2-Quart

4.7 out of 5 stars 2,196 customer reviews
| 165 answered questions

Was: $36.99
Price: $33.29 & FREE Shipping on orders over $49. Details
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Combo Cooker
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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
119 new from $31.45
$33.29 & FREE Shipping on orders over $49. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Lodge LCC3 Pre-Seasoned Cast-Iron Combo Cooker, 3.2-Quart
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  • LauKingdom BBQ Grilling Cooking Gloves, Iron Throne 932 °F Extreme Heat Resistant Oven Mitts-14'' Long for Extra Forearm Protection (1 Pair)
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  • 3-Piece Rubber Spatula Set with comfortable wide handle,Silicone Head is Heat Safe & Gentile on Nonstick Surfaces,For Baking or sauteing
Total price: $72.24
Buy the selected items together


Product Description

Style Name: Combo Cooker

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.

â€Rugged cast-iron construction heats slowly and evenly
â€Pre-seasoned with vegetable oil formula and ready for immediate use
â€Long handles with holes for hanging, complemented by helper handles
â€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


Product Information

Style Name:Combo Cooker
Product Dimensions 10.6 x 14.8 x 3.8 inches
Item Weight 13 pounds
Shipping Weight 14.1 pounds (View shipping rates and policies)
Manufacturer Lodge
ASIN B0009JKG9M
Item model number LCC3
Customer Reviews
4.7 out of 5 stars 2,196 customer reviews

4.7 out of 5 stars
Best Sellers Rank #433 in Home & Kitchen (See Top 100 in Home & Kitchen)
#1 in Sports & Outdoors > Outdoor Recreation > Camping & Hiking > Camp Kitchen > Campfire Cookware
Date first available at Amazon.com October 15, 2006

Warranty & Support

Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Style Name: Combo Cooker 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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Style Name: Combo Cooker
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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Style Name: Combo Cooker 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.

Pros:
Inexpensive
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)

Cons:
Heavy
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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Style Name: Combo Cooker Verified Purchase
Cast Iran cookware requires attending to, which is not that much. Just dry and lightly oil every time. If you forget it in the kitchen sink wet or if you just let it dry, it won't get damaged, especially when you've done the oiling for some time. Initially things will stick but with repeated use, wash, oiling and then placing it int he oven at 350 F for 30 minutes it will get better and better. By maybe 5 times, it's good and after that it will stay good. I did some harsh things like scraping it until the black thing wore of; it started sticking again but when I went through the process of just washing ti lightly and oiling and heating ti again it went back to its original form and was good as new. The frying pan is more non-stick than the lower portion for some reason.

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.
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