Cast Iron Combo Set
Made in USA
Cast Iron Combo Set includes a Deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. The Lodge Combo Cooker is a piece of cast iron cookware that allows the preparation of almost any recipe. Great for kitchen and outdoor cooking. Foundry seasoned, ready to use upon purchase
Use on all cooking surfaces, grills and campfires. Oven safe. American Made is Better. Enjoy Supporting the American Economy Today!
Sauté, sear, fry, bake and stir fry to heart’s content
Included Components: 10.25-Inch Shallow Skillet
Item Shape: Round
Use on all cooking surfaces, grills and campfires. Oven safe. American Made is Better. Enjoy Supporting the American Economy Today!
Sauté, sear, fry, bake and stir fry to heart’s content
Included Components: 10.25-Inch Shallow Skillet
Item Shape: Round
LV –
heat retention is amazing. i bought it for sourdough bread baking by recommendation. it is kind of heavy though and a bit too small such that I have to reduce my recipe portion. I didn’t find it much better than simply baking bread straight in a pan either. occasionally i will use it to cook eggs or rice dishes for fun.the surface is a bit rough and you still have to season it further to get a good non-stick surface. I still use my carbon steel wok for most sauteed dishes. they heat faster, are lighter and more versatile. from my understanding, you would use a cast iron pan more for slow cooked foods that require heat retention when you’re outdoors
One person found this helpful
Barbara M –
There was a time that I really disliked cast iron cook ware. I bought a 5 quart Lodge Dutch oven because it could go from stove top to oven, and I was fully prepared to hate it, and have to fight with it. I was very pleasantly surprised to find out that, with a little proper care, there is no fighting, no disagreements, and no burned, stuck on food. I am absolutely a cast iron convert. This skillet is my 2nd purchase of Lodge cast iron cook ware, and I love it as much as I do my Dutch oven. The even heat dispersal is unbeatable, and I like the thought of my skillet doubling as a weapon in case it’s needed. LOL Just kidding. As long as you know how to take care of them, you can’t go wrong with Lodge cast iron, in my honest opinion.
One person found this helpful
Charles –
Excellent quality and versatility in the Combo Cooker. I use the skillet top of the Dutch Oven Combo all the time as a smallish skillet that is big enough for two or three people: Eggs & Bacon, Burgers, Fish, Steaks, Chicken, etc. I also bake cakes, brownies, tarts, skillet cookies, etc in the skillet and they are amazing cooked in cast iron. The texture and flavor of anything baked in cast iron is much better…I didn’t know that until I began to use my familiar recipes in the skillet/Dutch Oven and the difference is undeniably better. The Dutch Oven portion of the pan holds about 3 1/2 quarts filled to near the rim so insure that is large enough for any soups/stews you plan to cook. I batch cook so will probably buy a 7 quart or 9 quart Lodge Dutch Oven next. What I do know is that I now cook everything I can in cast iron, it’s that much better tasting and texture. I use nylon brush and hot water to clean, wipe dry with a paper towel, cover with a light coating of Coconut Oil and am having no problems with rust. So far I have cooked/baked about 20 recipes in this Combo Cooker or Double Dutch Oven and couldn’t be more please with it’s performance.
Chris –
Fried chicken will never taste as good as in a Lodge cast-iron skillet. Neither will biscuits and gravy. Teflon and all those other pans will be dead and buried while your great kids are using these to make meals for their great grand kids. Don’t skimp and buy cheap knock-offs. I have a 45 year old Dutch oven I still use while hunting that was passed down. My advice DO NOT misread or hurry the instructions. Season and care for these exactly like it says and you will love these forever.
26 people found this helpful
Cadenza –
I used both the Lodge 3.2-quart Combo Cooker & Lodge 4-quart Dutch Oven side-by-side for bread baking only. It was more difficult to place the dough into the hot Dutch Oven unless I used a parchment paper sling to lower it in. With the Combo Cooker, I could transfer the dough directly from my proofing basket due to the low sides of the shallow skillet portion. No parchment paper needed. I use Ken Forkish’s “Flour Water Salt Yeast” bread recipes/methods but substitute the Combo Cooker for the Dutch Oven. The 3.2 quart Combo Cooker’s smaller size may contribute to a better oven spring than larger dutch ovens & is much less costly than bread cloches I have seen though it’s form is a little awkward. It’s my choice for baking a boule.
3 people found this helpful