Lodge LCC3 Logic Pre-Seasoned Combo Cooker

Product Details

• Shipping Weight: 13 pounds (View shipping rates and policies)


• Shipping: This item is also available for shipping to select countries outside the U.S.


• ASIN: B0009JKG9M


• Item model number: LCC3
  

By : Lodge
Price : $34.99
You Save : $7.00 (17%)

Item Description

Amazon.com Product Description

Get two pieces of cookware in a single package with this cast iron Combo Cooker from the Lodge Logic line. It features a three-quart base that can act as a deep skillet or shallow Dutch oven and a shallow 10-1/four-inch skillet/griddle that also acts as a lid to the 3-quart base. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. The American-based organization Lodge has been fine-tuning its construction of rugged, cast-iron cookware for a lot more than a century. No other metal is as lengthy-lasting and functions as properly for spreading and retaining heat evenly through cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.

Though both come pre-seasoned to stop food from sticking, they function ideal when sprayed or lightly coated with vegetable oil just before use. Following the meal is accomplished, basically scrub the cast iron with a stiff brush and hot water, no soap, and dry right away. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for effectively, this practically indestructible pan really should final for generations.

It really is 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 permits the preparation of just about any recipe. Amazing for kitchen and outdoor cooking. Consists of a three qt deep skillet / Dutch oven base, and ten.25 inch shallow skillet / griddle / lid. Preseason and prepared to use

 

Lodge LCC3 Logic Pre-Seasoned Combo Cooker

 

Product Capabilities

• Dual pan set with three-quart Dutch oven complemented by ten-1/4-inch shallow skillet that doubles as lid


• Rugged cast-iron construction heats slowly and evenly


• Pre-seasoned with vegetable oil formula and ready for instant use


• Long handles with holes for hanging, complemented by helper handles


• Lifetime restricted warranty hand wash with warm water only

Costumer Critiques

To preface, I'm attempting genuinely tough to be a "superior cook" but don't have a lot of encounter, 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 prior to deciding on a hybrid set of copper-core stainless and Lodge cast iron. I read dozens of evaluations and was intimidated by the added care necessary by cast iron (I'm a wash-and-wear sort). But, Lodge is so cheap comparatively and nonetheless truly respected as an sector standard, that it really is tough 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 pretty secure, but the skillets undoubtedly were shipped loose. Thankfully they survived the jumbled journey fine, but I can see what other reviewers suffered with regards to skillets scraping every other or breaking out of their boxes - they are only a couple of steps shy of being insufficiently packaged. Free shipping is a terrific supply although.

The pieces had been just what I expected right after having read the evaluations - heavy, uneven in color/preseasoning application, and rough like sandpaper. Several reviewers I read were upset by sticking of initial cooking attempts, especially simply because of the cat's tongue-like feel of the basin surface (which Lodge's web site says is a regular condition). Responders recommended a handful of property seasonings prior to cooking, but I was impatient and followed one particular piece of suggestions spefically: go to my nearby bulk goods shop, acquire ten pounds of ground beef, and cook it in my new cast iron. I ended up also acquiring four pounds of bacon for very good measure, and spent 3 hours cooking batch following batch of ground beef and bacon in each piece I'd bought.

The plan worked perfectly - by the time I had completed cooking, drained the oil and scraps, rinsed the pieces with hot water, and towel dried, the insides of the skillets were smooth as satin. The beef fat had left a gray film that created the skillets appear immediately "made use of", which is a benefit I'll have to get put to use to (not getting able to polish them back to a "new" searching state). The bacon stained the cooking surface a bit worse - in bacon-shaped shaddows, but I saved the bacon grease and put to use it for weeks to brush on the pans prior to use. I've cooked on the cast iron numerous occasions due to the fact (just dislodged a ideal batch of cornbread this morning), without having any sticking during or following cooking. The various weeks of bacon grease was unhealthy, confident, but a great patina starter - I now use a spray or a light brush with butter with no troubles.

Additional Pros:

- The skillets maintain food hot for more than an hour, but however are not dangerously hot to deal with from the oven or stove. I'm going to buy the manage pads now, but so far I've been utilizing those old loom-woven potholders I made at summer camp with no added discomfort relative to other pans.

- The skillets are so versatile! I heat them on the stove to melt butter, toss in some whole garlic cloves, pop in the oven to roast, and bring perfect to the table for a hot appetizer on toast. They have a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware, and I really like the stove-to-oven/broiler convenience.

- Food cooked on cast iron definitely does taste better. I was skeptical for the reason that all food tastes wonderful to me, but a handful of pals and I conducted a "Test Kitchen" on Aebleskiver pans, pitting a teflon against a cast iron. My friends' husbands consistently chose the cast iron-cooked pancake balls citing their crust and flavor to be preferable.

- Lodge developed their lines efficiently. The 10.25" lid fits the 3qt Combo Cooker base, for example, allowing me to acquire one lid for numerous skillets.

Cons:

- Duh, they're heavy. I'm talking two-hands-heavy. It is a drawback for confident, but nothing's great and I know the heaviness is directly related to all the reasons I seriously like my cast iron.

- They are quirky - cast iron does not like soap, does not like sudden temperature changes, and likes to stay highly dry. But, like beneficial table silver, the much more the cast iron is put to use, the far more forgiving and much less tempermental it becomes.

I'm back to acquire much more pieces, since Lodge cast iron has exceeded my expectations and caused me to take a sentimental strategy to cooking - how a great number of Thanksgivings will I reach for this dutch oven?, I wonder. A cook with cast iron in his or her hand is at once an intimidating force to be reckoned with, and a comforting vision of timeless domesticity. Thanks to Lodge (and Amazon!), I can live up to that image with few qualifications and tiny effort.

Basically put, this is the perfect-designed piece of cookware you will ever use. Chicken fryer, dutch oven, skillet... use your imagination. The 'bottom' half is an superb 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 adequate 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 rated oven. Skillet-side down, it tends to make fantastic baked chicken, deep side down it tends to make pot-roast. I couldn't be happier.

 

Lodge LCC3 Logic Pre-Seasoned Combo Cooker