Lodge Pre-Seasoned 2-in-1 Cast Iron Combo Cooker - 3.2 Quart Deep Pot Cooker + 10.25 Inch Frying Pan - Use in the Oven, on the Stove, Grill, or Over a Campfire - Use to Sear, Sauté, Broil, Fry- Black
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Availability:
In Stock.
Arrives
Friday, Oct 3
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Size: 10.25"
Style: Combo Cooker
Pattern Name: Cast Deep Skillet
Features
- YOUR GO-TO COMBO COOKER: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill, and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- RUST? DONT PANIC! ITS NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It is simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil.
- COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting, these delicious moments are cast to last.
- FAMILY-OWNED: Lodge is more than just a business; it is 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. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.
Description
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. Great for kitchen and outdoor cooking.
Brand: Lodge
Material: Cast Iron
Special Feature: Induction Stovetop Compatible
Color: Black
Capacity: 3 Liters
Brand: Lodge
Material: Cast Iron
Special Feature: Induction Stovetop Compatible
Color: Black
Capacity: 3 Liters
Compatible Devices: Gas
Product Care Instructions: Hand Wash Only
Handle Material: Cast Iron
Item Weight: 13 Pounds
Is Oven Safe: Yes
Model Name: Combo Cooker
Has Nonstick Coating: Yes
Is Dishwasher Safe: No
Recommended Uses For Product: Versatile cooking for oven, stove, grill, campfire, sautéing, broiling, frying, and roasting
Specific Uses For Product: Cooking
UPC: 075536353005 075536351285 075536353142
Global Trade Identification Number: 05, 85
Product Dimensions: 10 x 10.25 x 4 inches
Item Weight: 13 pounds
Department: unisex-adult
Manufacturer: Lodge
Country of Origin: USA
Item model number: LCCKPLT
Is Discontinued By Manufacturer: No
Date First Available: October 15, 2006
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 3
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
I bought the set for two reasons. I needed a higher-sided skillet for less spattering when frying messy. I have started using my skillets in the oven for baking as well as for finishing meats or cooking veggies, so I needed another. The lid was a bonus, for sure. Necessary for many recipes. For years I have wanted one for my iron. This one works on the other two skillets as well. The set's perfect for Southern fried chicken, Swiss steaks, stew, BBQ, steaks, fajitas. And it cleans up well. It will be even better as it matures and as I season it occasionally. Be sure to clean yours without using harsh pads or metal scrubbers.( And don't soak! At lease for more than 5 minutes.) While still hot from rinsing, rub all surfaces with olive or vegetable oil and a paper towel to keep the iron from rusting. This also promotes self seasoning during its next cooking session. For seasoning information, go to the Southern Living site or refer to the Lodge information included in the shipment. I was pleased that it came with something more versatile than just a prosaic lid. It works as a shallow skillet, perfect for eggs or pancakes for one. However, the sucker is as heavy as my old skillet. Weak wrists beware! Plan carefully to lift off the lid while you are cooking. It takes two hands, two potholders and mindfulness to think yourself through the operation. If you do these things, you won't burn yourself with either iron or steam. One disadvantage. The base is a bit small. It holds fewer pieces of food than my standard skillets. Not a reason to choose another for me. Just thought it might be useful to someone. I really love it. Though I've cooked with iron for 60 years, this and the Amazon deal skillet I bought this summer are my first Lodges. I have to tell you, there is a major difference! Considerably more metal is involved, which means the heat distribution is fantastic, but also that the heat rises more quickly than you might expect and lasts longer when removed from the heat source. Remember that when cooking with a Lodge and another skillet. I suppose it's the same idea as frying a steak in cast iron and green beans in stainless steel. Each takes its own timing and technique. Cook, know your tools! If you have been thinking about getting this set and were uncertain, let me reassure you. You can buy this set with confidence. Once you are attuned, you will reach for this skillet more often than the others. (Remember what I said about the high sides and grease spatter above? Saves so much cleanup!) KL
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Reviewed in the United States on July 30, 2021 by KL
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. 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.
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Reviewed in the United States on April 19, 2012 by Twoblink
This pan is so versatile and amazing! I am a sourdough guy! Yes, the pan can be heavy, but the positive benefits far outweigh this. It cooks evenly, maintains constant temperature and produces excellent bread as seen in the photo. It's actually two pans in one. Many people don't care for iron because of the myths collected over time. First, it is pre-seasoned and cleans with a quick wipe from a damp paper towel, dry and apply a very small amount of oil (e.g. avocado, grapeseed.) The more you use it, the better it gets. Cared for, it will last to be an heirloom item. I highly recommend this pan. I discovered it on the "Natasha's Kitchen" YouTube site where I found the sourdough recipe. Bon Appetit.
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Reviewed in the United States on April 28, 2024 by Keith B Peterson Keith B Peterson
Lets just say "I Love anything LODGE!!!" #1 Reason is it lasts forever. This pan is so versatile with being 2 pieces and each piece can be used for different purposes, the bottom pan is high sided and perfect for anything that needs fried, like chicken and fish (Yum!) Lid fits nice and is used to help seal in steam just like a Dutchoven. Lid also can be used separate as a small griddle/fry pan. I would say this would be my first choice if I had to choose one cooking pot to start with. Just be sure and treat it right and keep it seasoned like you would anything cast iron and it will last forever.
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Reviewed in the United States on March 21, 2024 by Auntie M