Lodge Pre-Seasoned Cast Iron Multi-Function Combo Cooker. Dutch Oven Pot, Skillet and Lid for Indoor and Outdoor Use. Induction, Oven, Grill and Metal Utensil Safe. Made in the USA. 3 Litre/3.2 Quart

I bought this Lodge cast iron set mostly for bread making. My previous method has been dropping the dough into a hot Le Creuset 24 cm classic casserole with high sides and it is too clumsy and the risk of getting a burn injury is too high. So this Lodge combo appealed to me because I can turn it upside down and use it as a shallow base bread oven. My Lodge combo arrived in well packed and ready to use. Skillet and top surfaces are both perfectly flat so will work well on a glass/ceramic/induction hob. The pre-seasoning from the factory was fine. I hadn't used non-enamelled cast iron for decades but I am really liking this. It works really well. Transferring the dough was much easier and safer and I got a great result first time using my usual timings. I have also enjoyed cooking using the skillet. It was easy to clean and to keep seasoned. I think this is a great Dutch Oven. It is less than half the price of similar Le Creuset item, is more versatile as you can use it either way up, and is much, much better quality than cheap products which can be poorly cast, have uneven thickness and chips and even cracks. It is very heavy of course but this should not come as a surprise. edit: 3 months later. I love it! I appreciate the quality. The bases are flat so work perfectly on a flat (induction/ceramic/glass) hob. I bake bread twice a week and also use the lid as a skillet and the whole thing as a regular casserole all the time. Since I bought an induction hob I like it even more. It can simmer, slow fry, hot stir fry, saute, steam, bake, keep warm, and you can move it to and from oven and hob, and all with great control. The seasoned surfaces get better as you use them. Soon you have really beautiful non-stick! When washing up it is great to see water just bead up and fall away. This is the most versatile cookware I have used. Induction hob with cast iron pans is a great combination. edit: 4 months after purchase. You'll see some criticism of Lodge pre-seasoned cast iron not having a perfectly smooth surface. Cast iron typically *is* a very slightly textured surface when new. This changes as you use it. As the surface gets more seasoned it gets smoother. If you look after the pan then that slightly textured surface changes. I do give my Lodge cast iron a quick soapy wash after each use, even a good scrape sometimes, then dry it and rub a tiny amount of oil into it. With each use it gets a little more seasoned. It stays clean, without food residue, does not rust. It does get smoother time by time.

These pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation! They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes. Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods. A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil). Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful! Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase. Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan). Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans. For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!

I'm joining the brotherhood of the 5-star review! I'm such a petty person, I review lots of products, rarely giving 5 stars. I have to agree with the general consensus. The Lodge Combo is worth the price and worth giving 5-stars to. It is far easier to use than I expected. It is very easy to season and takes it quickly also because it comes pre-seasoned you only need one to two seasoning sessions to truly turn it jet black and "yours". It heats up quickly, cooks very evenly. I do recommend to also buy a sleeve handle. They go for £4-£5 and are worth it because then handling the combo is free of any danger. It's really easy to clean as well. All you need to do is, once you've finished cooking whatever you were cooking or frying, simply pour in hot water and let it simmer for a few seconds, drain it down the sink, wash with water and then wipe off all the water with either a designated towel or paper towel. There really is no need to put on a layer of oil, it's totally unnecessary this Lodge piece comes fully seasoned whether you add your own or not so as long as you wipe it dry it won't rust. I found that the best combination is to heat it up on the stove as is, slowly, then add a bit of olive oil and spread it around then add a little bit of butter and fry/cook whatever I wanted. The combination of butter over oil really makes it 99% non-stick. If you do a seasoning session of your own, even better. It can be used for just about everything! Frying pan, cooking pot, Dutch oven, bon fire tool, you can use it as a pizza tray or you can use it to bake things like Shepherd's Pie and Lancashire Hotpot. Honestly, I've tried a few pans by De Buyer and this Lodge Combo beats everything blind. I can honestly say, now that I've had it for a few months, seasoned it myself and learned how to use it, that if I could have only one thing I'd have this Combo!

The quality of my item is first class. No chipped or rusty bits and relatively smooth finish (for Lodge!) Mine was well packed with loads of factory wrapped bubble wrap around the box. I have another Lodge pan which is a much rougher finish than this one. Its a very flexible arrangement with either a deep skillet, shallow skillet or shallow dutch oven with big lid (great for bread) or deep dutch oven with shallow lid. Its very heavy (as you'd expect). Needs care. I always season them myself rather than trust the factory pre-seasoning. As long as you look after them properly and use them appropriately they're a great choice, conversly if you let it get wet, and treat it like a steel pan its going to rust and stick. After reading the reviews my main concern was if the shipped quality would come with defects (rather than the pan work OK) and mine has no defects whatsoever.

I only really use this pan to bake bread in now and it produces excellent loaves. It came pre seasoned but I seasoned it a few times myself as well and it was good to go. I have cooked in it a few times as well but it is quite tedious to clean as I don't like using too much soap incase the seasoning wears off and I will be back to square one. Be very careful in exposing it to water and definitely do not leave in the sink overnight! it will end up rusting and you'll have to strip it back and reseason which is a pain. This is why I only use this for baking bread now as the cleaning afterwards is very straightforward and minimal effort. I would suggest an enamelled cast iron dutch oven for cooking in just for cleaning convenience (definitely worth the investment). Overall, very good value for money you just need to be careful when cleaning and season well

I recently got rid of all of my high-end nonstick cookware (Anolon and Circulon) and decided to switch to cast iron. I spent a small fortune on my nonstick collection, but after only five years, and despite great care (hand washed only), the nonstick surfacing was coming off. I've been intimidated by cast iron all my adult life, so have avoided it, but I decided that it was time to give it a shot, as it's extremely durable and always seems to be so highly recommended by those who've used it. I'm now kicking myself for not buying cast iron 20 years ago. This cookware is brilliant. Truly easy to use and care for and our food tastes so much better: fried food has a wonderful crispy surface and roasted food absorbs the flavors it's cooked with so much more richly. My husband is mad for the flavor and texture imparted to basmati rice when it's roasted in the deep fryer along with a stuffed chicken - I'll never boil it on the hob again! I've also ordered the 5 quart dutch oven for large holiday meals, but this combo cooker has been all I've needed for cooking for my family of 3 in the two weeks that I've had it - at a fraction of the price that I paid for the Anolon equipment.

So far so good with this. Very good value for money. Quality seems to be very good and cooking with it has been fabulous. Noted a few things to be aware: it's very heavy so a bit more difficult for serving, and it takes longer to heat up and cool down so do factor this into your cooking. Also, skip the silicone handle cover. It absorbs so much heat it's basically useless.

I own a lot of Lodge pieces and this one is a worthwhile addition to my collection. I was appalled to read some of the 1 star reviews, if people don't know how to treat cast iron they shouldn't buy it. Boiling water in it and then leaving in it is a no no. Also aggressive repeated cleaning that removes the seasoning (it's polimerized fat, not "toxic black stuff") will lead to rust if it's not reseasoned. Don't blame an amazing piece of cookware for your total inability to care for it. It works to bake bread, roast meat and veg, casseroles, I've used it for risotto, currys and veg stews. As all cast iron it only gets better with use and will defo last a lifetime

Nachtrag vom 15.06.2021 ...nach eineinhalb Jahren noch immer gut. Die Beschichtung hält außen wie innen und mittlerweile muss ich auch nicht mehr "nachölen". 250 Grad Celsius, und auch ein wenig mehr, hält er und die Beschichtung aus. Es bleibt auch bei der einfachen Pflege. Die Haushaltstücher, die ich zum Abtrocknen verwendet habe, wurden gegen Grubentücher ausgetauscht. Rost war nie ein Thema, bei meinem Topf. Ich verwende den Topf weiter nur zum Brotbacken. Regelmäßig verarbeite ich 700 gr Dinkelmehl, 14 gr Salz, 380 gr Wasser, 30 gr Apfelessig, 15 gr Olivenöl, 35 gr Ahornsirup (oder Honig, oder Grafschafter Karamell), 150 gr Joghurt, 20 gr Frischhefe und 50 gr Seeberger Vitalkernmischung oder alternativ 50 gr fertig geröstete Zwiebeln vom Kaufland oder alternativ 50 gr "kernige Vielfalt", vom Aldi UND 30 gr geschwärzte Oliven in Scheiben. Die gibt es im auch im Kaufland. Der Brotteig ruht bei mir für 24 Stunden und wird etwa alle acht Stunden gefaltet. Ich heize den Ofen und den Brottopf auf 250 Grad vor, regle dann auf 235 Grad herunter und backe das Brot für 1:01 Stunden, die letzten fünf Minuten davon ohne Deckel. Das ergibt dann ein Brot von rund 1250 Gramm Gewicht, wenn es ausgekühlt ist. Und bis auf drei Ausnahmen sind alle Brote "einfach so" aus dem Topf gefallen. Der Brotteig ist nicht schwer und lässt sich noch gut von Hand mischen. Die besten Erfahrungen habe ich gemacht, wenn ich für das Mischen einen Silikon-Spatel (mit Holzgriff) nehme. ################################################################################# 18.01.2020 ...ist natürlich nur meine Meinung, aber ich bin sehr zufrieden mit dem Ding. Mein Topf kam in einwandfreiem Zustand bei mir an. Auch sind hier die Oberflächen längst nicht so rau, wie in anderen Rezensionen beschrieben. Geliefert wurde in einer stabilen Karton-Umverpackung, die das rund sechs Kilo schwere Kochgeschirr auf dem Transport an seinem Platz gehalten hat. Hut ab! Ehrlich gesagt war ich überrascht, dass dieser Karton nicht eine Delle hatte, als er hier eintraf. Mit dabei ist eine Kurzanleitung vom Hersteller. Im Grunde steht dort das Erwartete: Vor dem ersten Gebrauch gut ausspülen, abtrocknen und einölen. Die für mich interessanten und hilfreichen Themen zu dem Kombi-Topf, habe ich allerdings auf Herstellerseite gefunden. Zum Beispiel zur Reinigung und Pflege vor und nach dem Gebrauch, welche Öle zum Einbrennen verwendet werden können, wie das ganze Einbrennen überhaupt sinnvoll gemacht wird usw. usw. Selbstverständlich findet sich dort auch jede Menge Rezepte und weitere Gusseisen-Zubehörteile, auf die man vielleicht nicht ohne Weiteres kommen würde... Exkurs: Die Herstellerseite ist auf englisch. Wer damit seine Schwierigkeiten hat, der kann sich alles von "DeepL" übersetzen lassen. Das ist ein kostenfreies, saugeiles, Werkzeug, dass meiner Meinung nach online Übersetzungen liefert, die tipp-topp sind. Reinigung Soweit es mich betrifft, ist die Reinigung von dem Trumm auch nicht viel aufwändiger, als bei einer Edelstahlpfanne. Die werksseitig eingebrannte Oberfläche hält auch kräftiges Schrubben aus. Danach wird das Ding abgetrocknet (ich lasse lasse es NICHT lufttrocknen). Pflege Sofort nach dem Trocknen trage ich eine dünne(!) Schicht Speiseöl auf. Das funktioniert bei mir tatsächlich mit einem Zewa. Es löst sich nicht an der Oberfläche auf. Auf der Herstellerseite gibt es eine Liste mit geeigneten Ölen. Die findet sich im Menü unter "Discover/Cleaning and Care/Seasoning". Auf der Seite muss man etwas runter rollen und schließlich findet man dort einen Link zur "smoke chart", die man auch runterladen kann. Ich habe mich für Rapsöl entschieden, weil mein Backofen die Rauchtemperatur von Rapsöl erreicht. Bevor ich etwas in den Topf lege, heize ich etwa eine Stunde lang bei 250 °C vor (Topf und Deckel sind dabei bereits im Backofen, auf einem Grillrost). Wenn ich danach den Deckel abnehme, kann der Rauch abziehen und die frische Ölschicht ist eingebrannt. Übrigens ist die "Geruchsbelästigung" meiner Meinung nach gering, weil da auch nicht viel Rauch bei rum kommt. Stichwort dünne(!) Ölschicht. Abfärbung Ja. Ist mir auch aufgefallen. Allerdings nur außen. Die Beschichtung lässt sich hier bereits mit der rauen Seite von einem Schwamm abreiben, auch wenn man dazu etwas drücken muss. Die freigelegte Fläche kann man gut erkennen. Alles nicht so schlimm. Jedenfalls nicht für mich. Da kommt ein dünner Ölfilm drauf und der wird im Backofen eingebrannt. Das wird einmal wiederholt und die Beschichtung sitzt dann außen genauso fest, wie die auf der Innenseite. Wofür ich den Topf verwende Ich benutze den Topf ausschließlich zum Brot backen. Hat für mich die richtige Größe. Das fertige Brot wiegt etwa 850 Gramm, bei einem Materialeinsatz von etwas über einem Kilo, einschließlich Wasser. Viel mehr passt da auch nicht rein. Und das Ergebnis ist einfach umwerfend, also wirklich! Kein Vergleich zum Automatenbrot aus der Fließband-Bäckerei. Der Teig kann ohne Trennmittel in den Topf geworfen werden. Das fertige Brot fällt auch "so" wieder raus. Die Mehlrückstände lassen sich nach dem Abkühlen leicht ausspülen. Und dann geht es wieder bei der Reinigung los... Was ich mit dem Topf NICHT mache Ich verwende weder den Topf noch den Deckel auf meinem GLAS-Kochfeld. Das kann nur üble Kratzer geben. :) Darüber hinaus wölbt sich bei meinem Geschirr der Boden bei hohen Temperaturen stark nach außen. Das Ding "kippelt" also. Wer einen offenen Kamin hat, der hat natürlich gewonnen. Passt auch vom Aussehen hervorragend. :) Auf einem GAS-Kochfeld kann nichts verkratzen. Und natürlich funktioniert das auch in einem Lagerfeuer. Für mich ist das keine große Einschränkung. Und wenn alle Stricke reißen, habe ich noch ein mobiles Einzelkochfeld, das ich opfern kann. Unterm Strich habe ich mir da etwas Gutes zugelegt. Dieser "Lodge Kombi-Topf / Marmitout mit Bratpfanne als Deckel, 3.2 QUART/ 3 Liter" ist für mich eine klare Kaufempfehlung. NACHTRAG vom 19.01.2020. Der Topf kippelt nicht mehr. Fragt mich nicht. Ich habe den Pott bestimmt schon ein Dutzend Mal hochgeheizt. Als ich heute auf den knallheißen Boden ein Stahllineal gelegt habe, passte kaum ein Blatt Papier dazwischen.

This set has so turned me into an avid cast iron user. I have used this set a lot now and just plain love it! I rarely use the lid as a lid and mostly use it as a fry pan but it is nice to have a lid just in case. Actually, I probably use the lid more than the bigger pan but they both see a lot of use. I was getting so tired of non-stick cookware turning into nothing but frustration thinking "Non-stick? Then why is everything sticking to it?" I have since learned non stick basically burns off and is actually slightly toxic, it is a man made chemical compound invented in a lab after all. Now of course this is only true if you heat your non-stick pans up too high, otherwise they are fine. HA! Who hasn't had a pan on the stove and it got too hot because couldn't get to it before it was hotter than it should be or just plain forgot about it? Well, these cast-iron pans love heat, as a matter of fact they thrive on it and heat up amazingly evenly. I cook over higher heats quite a lot, I learned this from watching a lot of cooking shows with real talented Chefs in them, they often cook over high heats and you rarely see them using non stick. The downside you have a hot handle but they make awesome slip in covers for the handles that you don't forget to put on because you know they are hot. It's not a surprise like some of the other varieties of pans, you just know it is hot and even if you are cooking something on a not so hot heat you will still be inclined to test it with your hand before latching onto it. It just becomes second nature in no time at all. I think I grabbed mine once since owning it but I am sure some day it will get me again. It's just life in the kitchen. Thank god for a sink with cold running water nearby, just in case. I have prevented so many burns this way over the years, as soon as you burn yourself, get those hands or whatever under cold running water ASAP for several minutes and you can stop it in its tracks. Probably second nature to some people but I can't believe how many years I went without knowing this trick. Back to then pans... They come pre-seasoned as stated and it is so easy to keep them happy despite all the worries you have about cast iron pans. You just have to wash them when you are done AND really you don't even have to do that unless what you cooked is watery, if it was an oily something you cooked then you can easily leave them dirty if you get lazy like we do after a big dinner. Cleaning Tips: 1.. No soap ever, rinse-spray them out with water(if you cooked something that stuck to the pan then just use a brass scrubby pad on them and rinse, I have one devoted brass scrubby I only to clean my cast iron pans with). 2. Right after you rinse them put them on the burner for a a couple minutes(heat them up until all signs of water have evaporated, I use a pretty high heat and it takes just a couple mins) 3. Pour a little(about one tablespoon) peanut oil in the pan and use a devoted lint free cloth or even a paper napkin to spread the oil around the inside of the pan(this last step can be a little tricky because the pan is usually hot but you get a knack for doing it in a way that doesn't make you say "ouch, hot" soon enough). It sounds hard a little hard but is three steps really harder than putting something in the dishwasher? In no time at all it becomes easy and it is so much more rewarding than seasoning a regular non stick skillet. It really does "season" if you follow even those steps and this is the plan for the lazy. The hardcore's don't ever even put water in them but I am just funny about wanting to feel things fairly sterile before I use them to cook something else in and this is still a plan I can live with. When I put them away they still look like day one but better. They are a bit heavy and there is not I much say to defend them in that department. They are heavy pans but that is part of the quality and character of them. I sort of eluded early that this was the same thing as non-stick and I wouldn't say that but mine are currently as non stick or more as any non-stick I have had for more than a year and will stay that way forever. As a matter of fact they get more truly non-stick with time as opposed to the other way around. I have manged to fry many "over easy" eggs in them beautifully if that helps give you a basic idea of how non stick they are. I can't begin to tell you how much I have spent on non-stick cookware over the years and ended up putting 'em in a dumpster. I have gone through a lot of cookware in in general in my life(43 old and I like to cook a lot since I was little) and now I have pretty much just settled with this and a nice stainless steel set(well two sets of stainless in my case:). I think between this and a stainless set you would be set for life. At the very least you would have the perfect base to any cookware set and if you never bought anything else you would probably just be saving yourself money and never regret a thing. Let's put it like this, when I need a pan this is the first set of pans I decide as to if they would work for what I am cooking because they are what I want to use if I can.

De vi piace cucinare (o volete iniziare a farlo sul serio), vi consiglio di dare un’occhiata alla Lodge Combo Cottura. È una pentola in ghisa super solida, come tutto quello che fa Lodge, ma la cosa figa è che il coperchio è anche una padella/casseruola. Due in uno, zero sbatti. La uso per tutto: stufati, sughi, carne... ma il top è per il pane fatto in casa. Viene fuori con una crosta spettacolare, sembra quasi cotto in un forno professionale. Tiene il calore da paura e cuoce tutto in modo uniforme. In più dura praticamente per sempre, basta trattarla bene. Se cercate qualcosa di pratico, robusto e super versatile, questa è una bomba.

This is really the perfect starter set for anyone wanting to get in to cast iron cooking - or even if you already own some and want a 10" pan and a dutch oven/deep pan. You can fry in it, roast in it. It's also great for baking larger loaves of bread. This is such a versatile set. I've attached photos so you can see the size. The combo comes with the usual Lodge pre-seasoning. It's not the smoothest and I'd recommend you wash/scrub it to remove some of it and season the set yourself before first use. I can't say this enough - this is a great combo at a terrific price.

購入して２か月。 ティファールからの買い替え。 スキレットの良さは他の方がレビューしている通り。 焦げない、手入れ簡単、鉄分補給、などなど。 私は性能のおかげで料理がおいしくなった。 他との違いで、これ自体の良さは、深型であること。 日々の料理をするにあたって、浅型のスキレットは油が飛び散る。 これは、深いので油の飛散量が少ない。 つまりは、ガスレンジの手入れも楽になる。 フタも普通のスキレットとして使用でき、 両方使えば、ダッチオーブンと同じ使い方もできる。 キッチンダッチより日々の料理で使いやすい。 デメリットは、浅型に比べて重いこと。 片づけるスペースをとること。 ２倍くらいの値段差があるキャプテンスタッグのコンボクッカーも持っていますが、 値段差以上の品質の良さがあり、こちらは１００年は使えそうだし使うなら間違いなくこっちがいい。 （あちらは製品表面が荒く、黒皮も薄そうで、端部のバリが大きく多い） 一生大事にするので、名前入れサービスとかやってくれないかな。 （製造上の問題で後から削るのは不可能と知っていますが、、、）