Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

Regular price: €189,00
Sale price: €189,00
Regular price: ~~€312,00~~
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Description

Foundry seasoned, ready to use upon purchase
Use on all cooking surfaces, grills and campfires
Oven safe
Saut, sear, fry, bake and stir fry to heart's content
Made in the USA
Included Components: 10.25-Inch Shallow Skillet
Item Shape: Round

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Customer Reviews

Broken handle Item arrived with the handle broken. I m very hesitant to get a replacement over a refund because this looks like a weak point and break again in the future. 1Lodge cast iron is made for memories! We bought this set to use for camping. It is perfect!!! Easy to use and clean if you know how to use cast iron. Watched a couple YouTube videos on how to clean it over a fire and everything was easy. Such a great brand! 5It was the best decision ever and love to cook with them on ... I purchased this item on October 28, 2015 and have used it several times to make stew with. We decided to replace all our teflon coated cookware with stainless and cast iron. It was the best decision ever and love to cook with them on our new gas range and oven. I own several cast iron pots and pans made by Lodge and they are all fantastic.# Pros- Made in the USA- Excellent quality and value- Easy to maintain once educated - a phone call to Grandma!- Forgiving, rusts due to moisture but can be scrubbed and re-seasoned, rugged- Will last a lifetime and will be handed down for generations- No toxic chemicals like teflon- Dual purpose lid frying pan combo - great for camping- Stove searing to oven baking is awesome# Cons- NoneThis item is heavy, and I couldn't add it to the cons list since it's expected with cast iron and would be silly to complain about the weight of cast iron. I'm not one of those reviewers that buy a product and criticize known facts of a product; just like the negative reviews complaining about rust. Well, ya, it can rust if it's not maintained just like high carbon steel knives. If you don't want rust, then maintain it properly or just don't purchase items known to rust and stick with the stainless, ceramic, or toxic teflon options. Those who use their dishwasher for everything and do not want to maintain cast iron, this product is not for you.We've recently replaced our electric range stove with a gas unit and the switch alone has made cooking with cast iron a much better experience. I just picked up a fire pit ring (32" Steel Fire Ring with Cooking Grate Campfire Pit Park Grill BBQ Camping Trail) and will be cooking beef stew on a fire pit. I will update my review and include pictures once I get around to it. 5Like most new low cost cast iron, the cooking surface is VERY rough. This was a spur of the moment purchase for a car camping trip. I knew the place I was going camping wasn't going to have a "grill" to use so I knew I was going to have to cook directly with coals. In comes cast iron. It worked decently for the trip. The only problem with today's relatively cheap cast iron is the cooking surface. It's extremely rough and not exactly pre-seasoned well. Over time though it's definitely got better after I stripped the original pre-seasoning and did my own. Also I've seen quite a few videos of people sanding down the surface to give it a smoother texture which will help shorten the re-seasoning effort. If I wind up in a situation where I'll need to strip and re-season (rust, etc), I may do this.I will say though the Lid/skillet is VERY heavy, which is great for heat retention. Takes a while to properly preheat, but this is cast iron. The deep skillet/fryer isn't quite as thick but it's definitely sufficient. It hasn't warped or anything on me yet (but then again I never shock it after cooking with cold water, I know better).The handles are pretty short and will DEFINITELY get hot after some time cooking with them.All in all, it's a pretty good cheap option for a multi use cast iron cooker. It'll take quite a lot of time as is if you want the cooking surface nice and seasoned right out of the box. Don't expect this to be like the old school Wagner/Griswold or even the newer Stargazer, Field, or Finex. But those also cost MUCH more than this. 3it is awesome! I bought this specifically for baking bread, it is awesome! 5There are a million different methods on how to season cast iron and how to know if some are better than others is hard to determine I bought a Lodge cast iron skillet at a local store. I cleaned it and followed some seasoning directions I found online. There are a million different methods on how to season cast iron and how to know if some are better than others is hard to determine. The first meal I cooked in it, I was frustrated that the food was sticking a lot. I had to reclean and reseason before I tried using it again. Unfortunately, the second time ended the same. I recleaned the pan and was ready to retire it to a cupboard or just get rid of it. I decided to call upon some people I know who cook for a living and was given a method for seasoning the pan and some explanations as to what I was trying to accomplish with the seasoning. Suddenly it was making sense. I seasoned the pan, per their directions, several times before trying to use it again. They also told me that cast iron pans are unlike coated non stick pans in the fact that cast iron must be heated before the food is added. Putting food in a cold pan will result in some major sticking of the food. Now that I have a better understanding how to use cast iron, I am very happy with my skillet and I'm sure these new pans will work just as well. 5A nice set of pans, with versatile uses. 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. 5Not Cast Iron - coating flaking off after one month :( I loved this so much when it arrived. I was cooking with it yesterday and noticed black specks in the food. The coating is chipping off, with silver underneath! I've been cooking with cast iron for years - and this piece isn't right - see attached picture. I just went online to process return and I'm just outside return window. Now I have a set that I can't use, can't donate and can't return. So upset! Seller, can you make this right? 1Best starter set pan in the world 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:InexpensiveCan stop a bullet if you need it toCan be used as an effective self defense weaponCan go into any oven, regardless of tempBrown's like nobody's businessIf taken good care of, will be something you can pass down to your grandkidsThe combo makes for different cooking configurations (which I'll list below)Cons:HeavyMight rust if you don't know how to take care of itTakes a while to get to tempYour wife can't lift itThis 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. Cast iron is ALL IRON, meaning the worst that can happen when you eat food off of cast iron is you get more iron in your diet. No harm, no fowl. Cast Iron can hold up to extreme heats, and so that means on the camp fire straight on the coals is just fine, or in the broiler or in the oven, none of it is a problem for cast iron. Cast iron also browns food; something non-stick pans don't really do. That means steaks and other meats get a nice sear on them, locks in the flavor and browns well to give you a nice crispy outside while holding the moisture in.This set comes with two pieces; a shallow skillet, and a deep, near dutch oven skillet.Let me start with the shallow skillet.The shallow skillet is what you want to wake up in the morning to. Eggs taste A LOT BETTER cooked on this. I usually heat a few pieces of tortilla and a little cheese in the middle, and you got yourself a breakfast quesadilla. Just remember to let the pan heat up, put just a dab of oil, and get a nice quality egg on it. Delicious. I also make toast on it, and of course, heating bacon and sausage.I also cook steaks on the shallow skillet. It's basically just like any other skillet, only food tastes much better cooked on it.What about the deep skillet?Get yourself a oil thermometer, and now it's fryer. We fry chicken, veges, anything you can name in this. Stews and stoups and soups are no problem in this. Want to make a one pot dinner? For 1~2 people? This is perfect. From the stove to the oven, without breaking a sweat.What about it in combination?With the shallow skillet on the bottom, I do some of the best chicken in the world in it.Preheat the oven to 325F. Take two whole chicken legs, get them to room temp, rub a little bit of olive oil between the skin and the meat as well as on the skin. Pour a little bit of old bay in between the skin and the meat, as well as on top of the skin. Cover it up with the deep skillet, into the oven it goes! 1 hour later. PERFECT chicken. The skin as a little bit of crisp, and the meat is juicy and flavorful!What about in reverse, with the deep skillet on the bottom?Chop up some hard veges in 1 inch sizes (carrots, onions, celery) toss them in a bit of olive oil and a bit of old bay (yes, old bay makes everything taste great!) throw it into the deep skillet at 325F for 20 minutes and you are done. If you like them soft, leave the lid on, if you like them browned on top, leave the lid off. If you like them in between, cook in the oven for 15 minutes with the lid off, then last 5 minutes, with the lid on.Cleanup is easy. Most people complain about cast iron because they don't understand that carbonized oil __IS__ the non-stick, so they don't take the time to learn how to take care of cast iron. It's not more work than other pans, in fact, out of all the pans I have, all my cast iron is easier to clean up than my regular plans. They simply are non-stick! Make sure you have a well seasoned patina on it. Do a search and you will find dozens of websites teaching you how to do this. When you cook, make sure the pan is hot, then put oil in, then put in ROOM TEMPERATURE FOOD into it. The biggest mistake I see people making is they take food from the fridge (or worse yet, from the freezer!!) and put it directly into the pan. That's a no-no, by the time it is up to temp, all your food has lost moisture. You want to get every piece of food you are about to cook to room temp before you cook it. Remember, heat your pan for about 5 minutes, pour oil, let it heat for 5~10 seconds, (but don't let it smoke) and the put your food in. If you do that, your pan should be non-stick!Cleanup? Hot running water, and a stiff brush, 10 seconds, done! Dry it with a paper towel, and then wipe a thin coat of oil on it. That's it!If you take care of this set, it will take care of you. Great product, highly recommended. 5Perfect set of two!! Work great amazing brand!! 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!! Lol but anyways this set of pre- seasoned cast iron Dutch oven and skillet! If you have never used cast iron skillets you will definitely love them after you try these!I am a professional chef and cast iron is a life saver when used properly and seasoned correctly. While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).* Rinse and dry completely.* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.* Set oven temperature to 350 400 degrees F.* Place cookware upside down on the top rack of the oven to prevent pooling.* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.* Store the cookware uncovered, in a dry place when cooled.* Repeat as necessary. The dutch oven and skillet are both made from LODGE which is an amazing American company. Lodge Manufacturing is a manufacturer of cast iron cookware based in South Pittsburg, Tennessee. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation. It is still owned and managed by the descendants of the Lodge family. Most cast iron sold by Lodge is produced in its foundry in South Pittsburg, which has been in operation since the company was founded. Lodge Manufacturing is the only remaining manufacturer of cast iron cookware in the United States Click YES if this review was helpful. If you have a question, leave a comment and I'll answer you! Feedback helps me improve my review! Thank you!!! 5

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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

Categories

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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

Description

Shipping and Returns

Customer Reviews

Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

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