high quality Lodge outlet sale Combo Cooker discount Cast Iron, 10.25", Black outlet sale

high quality Lodge outlet sale Combo Cooker discount Cast Iron, 10.25", Black outlet sale

high quality Lodge outlet sale Combo Cooker discount Cast Iron, 10.25", Black outlet sale
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Material
Cast Iron
Brand
Lodge
Capacity
3 Liters
Color
Black
Shape
Round

  • Lodge Lcc3 Pre-Seasoned Cast-Iron Combo Cooker
  • 3-Qt. Dutch Oven
  • 10.25-Inch Shallow Skillet

  • 3.2 Quart Seasoned Cast Iron Combo Cooker

    The Lodge Cast Iron Combo Cooker does it all. A deep skillet, a fryer, a Dutch oven in one, plus a lid that doubles as a shallow skillet or griddle. This versatile piece is perfect in the kitchen or great outdoors.

    Product at a Glance:

    • The right tool to sear, sauté, simmer, braise, bake, roast and fry
    • Brutally tough for decades of cooking
    • Seasoned for a natural, easy-release finish that improves with use
    • Unparalleled in heat retention and even heating
    • At home in the oven, on the stove, on the grill or over the campfire

    Why Buy Lodge Cast Iron

    As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

    About Lodge Cast Iron

    Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

    Cooking And Caring For Your Lodge Seasoned Cast Iron

    Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.

    1. Wash cast iron by hand with mild soap or none at all.
    2. Dry promptly and thoroughly with a lint-free cloth or paper towel.
    3. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
    4. Hang or store cookware in a dry place.

    Product information 10.25"

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    Product guides and documents

    Specification Sheet (PDF)
    User Guide (PDF)
    User Manual (PDF)
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    What''s in the box

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    Q: Despite using oil and the pan being already seasoned, steak sticks to the pan. Is this nor…

    A: It is common for new cast iron (even pre-seasoned) to have sticking issues. Just use a lit…

    Chris Gilman | 3 years ago

    Q: How much does it weigh with the lid and with out it?

    A: The skillet is 8-9lbs pot about 13. Together they''re like, about 20 or so. They don''t feel…

    #103857352 C/O DCC | 8 years ago

    Q: Has anyone used this for camping? What was your experience with it?

    A: I use it when we car/tent camped. Can do a lot with this combo. I use it to fry and bake…

    Amazon Customer | 8 months ago

    Q: why is this so much cheaper here than on the Lodge site? 62.00 on their site compared to h…

    A: They’re the same, better price in Amazon

    LEE | 3 years ago

    Customer reviews

    4.8 out of 54.8 out of 5
    18,384 global ratings

    Reviews with images

    Top reviews from the United States

    Fancy Nancy
    1.0 out of 5 starsVerified Purchase
    Not Cast Iron - coating flaking off after one month :(
    Reviewed in the United States on August 6, 2018
    Size: 10.25"
    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... See more
    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?
    548 people found this helpful
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    ReviewRTop Contributor: Camping
    5.0 out of 5 starsVerified Purchase
    Perfect set of two!! Work great amazing brand!!
    Reviewed in the United States on July 16, 2016
    Size: 10.25"
    📷 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... See more
    📷 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!!!
    674 people found this helpful
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    scott
    5.0 out of 5 starsVerified Purchase
    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
    Reviewed in the United States on September 3, 2017
    Size: 10.25"
    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... See more
    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.
    263 people found this helpful
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    Lazy Lowbowski
    1.0 out of 5 starsVerified Purchase
    Broken handle
    Reviewed in the United States on June 28, 2018
    Size: 10.25"
    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.
    160 people found this helpful
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    Carl
    3.0 out of 5 starsVerified Purchase
    Like most new low cost cast iron, the cooking surface is VERY rough.
    Reviewed in the United States on February 3, 2018
    Size: 10.25"
    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... See more
    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.
    104 people found this helpful
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    Nidhi
    4.0 out of 5 starsVerified Purchase
    The food tastes amazing! Love it
    Reviewed in the United States on September 10, 2018
    Size: 3 Quart
    I have been using this cast iron skillet for 2 weeks now. When I received the skillet I washed it and seasoned it myself and then started using it. Below is my detailed review Pros: 1) Food tastes great when cooked... See more
    I have been using this cast iron skillet for 2 weeks now. When I received the skillet I washed it and seasoned it myself and then started using it.
    Below is my detailed review
    Pros:
    1) Food tastes great when cooked in this skillet
    2) Food does not burns or stick.
    3) 3-Quartz size is perfect for a meal of 2-3 people. It is deep enough to cook curry recipes. I generally make Indian curry recipes in this and have no complaints about the depth or size
    4) The overall structure is very strong and durable, you can be sure that the quality is top class
    5) The lid fits perfectly and if you are using the lid while cooking it captures the aroma of the food which makes the food to smell amazing
    6)Affordable and long lasting if maintained properly
    Cons:
    1) A little heavy, not your normal cookware weight
    2) If you are in general a lazy person, you should give it a thought before ordering this item because it takes a little effort in cleaning and maintaining the skillet. You cannot wash it in the dishwasher also you need to season it after every wash
    3) The skillet lid I received has small rust spots, if you look closely at the pictures you will be able to tell. I have given 4 star because of that, apart from that I love this cookware
    87 people found this helpful
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    Allison Dey
    1.0 out of 5 starsVerified Purchase
    Not seasoned cast iron, just painted
    Reviewed in the United States on September 2, 2020
    Size: 10.25"
    I have already asked for and arranged a refund and return of these pans within 10 minutes of opening the box. The cast iron is painted with a black coating. It''s not seasoned. It''s painted cast iron. Two chips along the edges of the deep dish pan and pitting inside. The... See more
    I have already asked for and arranged a refund and return of these pans within 10 minutes of opening the box. The cast iron is painted with a black coating. It''s not seasoned. It''s painted cast iron. Two chips along the edges of the deep dish pan and pitting inside. The chips already had a slight bit of rust which means any water at all that seeps in under those chips is going to continue to rust the iron away and cause more chips to flake off. Not worth the trouble to me. I''m better off buying old used cast iron, cleaning it, and seasoning it myself which is exactly what I''m going to do. Please be aware - this NOT seasoned cast iron. New seasoned cast iron has a dark grey cast to it. This is a coating.
    39 people found this helpful
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    Sean
    1.0 out of 5 starsVerified Purchase
    Crack pot!
    Reviewed in the United States on August 26, 2018
    Size: 5 Quart
    Had the pot for less than a year. Honestly, it worked great until... It cracked all the way through while cooking a steak, leaking hot oil all over the place. Never dropped and cared for religiously. This is disappointing given the time it took to finally get is well... See more
    Had the pot for less than a year. Honestly, it worked great until... It cracked all the way through while cooking a steak, leaking hot oil all over the place. Never dropped and cared for religiously. This is disappointing given the time it took to finally get is well seasoned. Potentially a manufacturing error? I''m waiting to here back from lodge.
    75 people found this helpful
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    Top reviews from other countries

    J.J
    3.0 out of 5 starsVerified Purchase
    Jury is still out!
    Reviewed in the United Kingdom on March 7, 2019
    I bought these a couple of years ago and used a couple of times but it seemed like a little hard work. My reasoning is that food stuck quite easily even though I followed the seasoning instructions from the Lodge web site, but on the skillet, things stuck very easily and on...See more
    I bought these a couple of years ago and used a couple of times but it seemed like a little hard work. My reasoning is that food stuck quite easily even though I followed the seasoning instructions from the Lodge web site, but on the skillet, things stuck very easily and on the large pot, it seemed to rust a bit through the black seasoning and things stick easily. So they were put away in the cupboard. Since that time I have been to shops and noticed that the more expensive brands like Staub and Le Crueset, have a lot smoother surface to begin with. (Some people would argue this isn''t the issue and that a rough surface can also be non stick, probably true, but I want a good useable pan, without rust). So I am willing to try again rather than just take up cupboard space and I am currently following some Youtube videos to refinish the surface properly and start from scratch. (Apparently its mentioned in the video that Lodge is poorly finished, probably as a result of cutting costs over the last few years). I am in the middle of the process and I have to say it is fairly hard work and really the pans should have been better made in the first place. I will do that then reseason a few times then see if that improves the pans. If the pans dont improve after the resurface and reseason than I will give them to charity for someone else to play with and do what I should have done in the first place and buy a quality European pan and put it down to experience. Will update soon, hopefully with some good news. Thanks for reading
    I bought these a couple of years ago and used a couple of times but it seemed like a little hard work. My reasoning is that food stuck quite easily even though I followed the seasoning instructions from the Lodge web site, but on the skillet, things stuck very easily and on the large pot, it seemed to rust a bit through the black seasoning and things stick easily. So they were put away in the cupboard.

    Since that time I have been to shops and noticed that the more expensive brands like Staub and Le Crueset, have a lot smoother surface to begin with. (Some people would argue this isn''t the issue and that a rough surface can also be non stick, probably true, but I want a good useable pan, without rust). So I am willing to try again rather than just take up cupboard space and I am currently following some Youtube videos to refinish the surface properly and start from scratch. (Apparently its mentioned in the video that Lodge is poorly finished, probably as a result of cutting costs over the last few years). I am in the middle of the process and I have to say it is fairly hard work and really the pans should have been better made in the first place. I will do that then reseason a few times then see if that improves the pans.

    If the pans dont improve after the resurface and reseason than I will give them to charity for someone else to play with and do what I should have done in the first place and buy a quality European pan and put it down to experience. Will update soon, hopefully with some good news.

    Thanks for reading
    17 people found this helpful
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    C. Jenkins
    5.0 out of 5 starsVerified Purchase
    Excellent for baking bread
    Reviewed in the United Kingdom on September 3, 2016
    I wish I had started out with one of these, having discoloured my creuset casserole and burnt myself several times into the bargain. This is absolutely ideal for baking a 1 kg sourdough loaf.
    I wish I had started out with one of these, having discoloured my creuset casserole and burnt myself several times into the bargain. This is absolutely ideal for baking a 1 kg sourdough loaf.
    47 people found this helpful
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    Daniel M
    5.0 out of 5 starsVerified Purchase
    Top Produkt
    Reviewed in Germany on November 29, 2018
    Ich habe dieses Set nun seit 2 Jahren im Einsatz, und bin begeistert! Es fing mit Broten an, Normale 1 Kg Brote gelingen herrlich in dem Topf, keinerlei ankleben oder ähnliches. Auch Steaks gelingen perfekt. Dieses Jahr wurde die Anwendung endlich ausgebreitet, nun machen...See more
    Ich habe dieses Set nun seit 2 Jahren im Einsatz, und bin begeistert! Es fing mit Broten an, Normale 1 Kg Brote gelingen herrlich in dem Topf, keinerlei ankleben oder ähnliches. Auch Steaks gelingen perfekt. Dieses Jahr wurde die Anwendung endlich ausgebreitet, nun machen wir sowohl Fleischgerichte in der Pfanne (die Pfanne ist für Steaks einfach Perfekt!) als auch Eintöpfe, Risottos, Gulasch und allerlei Kombination aus Fleisch & Reis oder Kartoffeln sowie Gemüse. Alles bekommt einen herrlichen Geschmack. (Tip: Niemals Fisch in der selben Pfanne braten in welcher normalerweise Fleisch zubereitet wird, weil der Fischgeschmack auch in der Pfanne haften bleiben kann und später Aromen abgibt) Wichtig ist, Guss braucht Pflege, dan gibt es keine Probleme. Immer nach Gebrauch Saubermachen, Trocknen und mit Öl einreiben und kurz erhitzen (am besten zum Rauchpunkt), dan hält es ewig und noch länger. Thema einbrennen: (Ich habe die Original amerikanische Methode gewählt, die Resultate sind perfekt: ) Bei beiden Pfannen habe ich den Boden neu eingebrannt; erst abschleifen bis nur Eisen zu sehen ist (Silberfarbe) (Muskelschmalz und Schmirgelpapier reichen schon, ca 10-15 min Arbeit, geht super einfach mit Schleifmaschinen, weniger als 5 min.) weil der "Original eingebrannter" Boden doch sehr Rau ist und dadurch Haftprobleme und angebranntes essen vor allem am Anfang der Nutzung macht. Das einbrennen geht nach dem abschleifen denkbar einfach: Die saubere Pfanne mit Öl und fusselfreiem Tuch einreiben (Wichtig, nur sehr wenig Öl nehmen, keine dicken schichten! Raps, Oliven-, oder Flachs-(Das beste zum einbrennen), "oder egal welches" -Öl solange es essbar ist) und in den Offen damit - kopfüber, damit überschüssiges Öl abläuft, bei 250 grad ca. 1 Std. "einbrennen". Dies wiederholt man 2-4 Mal (nicht mehr, kein nutzen). Dadurch wird der Boden wieder Dunkel und "glasig" und hat eine Top-Antihaftschicht. Eine Anmerkung zu Lodge gibt es: Dadurch das man die Pfannen neu einbrennen muss/sollte, ist Lodge nicht unbedingt die beste Lösung für Anfänger, es gibt bessere Modele die Anfänger-freundlicher sind (weil kein neues Einbrennen nötig). Diese sind aber auch wesentlich teurer. Ich werde mir nun auch noch eine mittel hohe Pfanne kaufen um alle Anwendungen abzudecken. Bin begeistert.
    Ich habe dieses Set nun seit 2 Jahren im Einsatz, und bin begeistert!

    Es fing mit Broten an, Normale 1 Kg Brote gelingen herrlich in dem Topf, keinerlei ankleben oder ähnliches. Auch Steaks gelingen perfekt.

    Dieses Jahr wurde die Anwendung endlich ausgebreitet, nun machen wir sowohl Fleischgerichte in der Pfanne (die Pfanne ist für Steaks einfach Perfekt!) als auch Eintöpfe, Risottos, Gulasch und allerlei Kombination aus Fleisch & Reis oder Kartoffeln sowie Gemüse. Alles bekommt einen herrlichen Geschmack.

    (Tip: Niemals Fisch in der selben Pfanne braten in welcher normalerweise Fleisch zubereitet wird, weil der Fischgeschmack auch in der Pfanne haften bleiben kann und später Aromen abgibt)

    Wichtig ist, Guss braucht Pflege, dan gibt es keine Probleme. Immer nach Gebrauch Saubermachen, Trocknen und mit Öl einreiben und kurz erhitzen (am besten zum Rauchpunkt), dan hält es ewig und noch länger.

    Thema einbrennen:
    (Ich habe die Original amerikanische Methode gewählt, die Resultate sind perfekt: )

    Bei beiden Pfannen habe ich den Boden neu eingebrannt; erst abschleifen bis nur Eisen zu sehen ist (Silberfarbe) (Muskelschmalz und Schmirgelpapier reichen schon, ca 10-15 min Arbeit, geht super einfach mit Schleifmaschinen, weniger als 5 min.) weil der "Original eingebrannter" Boden doch sehr Rau ist und dadurch Haftprobleme und angebranntes essen vor allem am Anfang der Nutzung macht.

    Das einbrennen geht nach dem abschleifen denkbar einfach:
    Die saubere Pfanne mit Öl und fusselfreiem Tuch einreiben (Wichtig, nur sehr wenig Öl nehmen, keine dicken schichten! Raps, Oliven-, oder Flachs-(Das beste zum einbrennen), "oder egal welches" -Öl solange es essbar ist) und in den Offen damit - kopfüber, damit überschüssiges Öl abläuft, bei 250 grad ca. 1 Std. "einbrennen". Dies wiederholt man 2-4 Mal (nicht mehr, kein nutzen). Dadurch wird der Boden wieder Dunkel und "glasig" und hat eine Top-Antihaftschicht.

    Eine Anmerkung zu Lodge gibt es: Dadurch das man die Pfannen neu einbrennen muss/sollte, ist Lodge nicht unbedingt die beste Lösung für Anfänger, es gibt bessere Modele die Anfänger-freundlicher sind (weil kein neues Einbrennen nötig). Diese sind aber auch wesentlich teurer.

    Ich werde mir nun auch noch eine mittel hohe Pfanne kaufen um alle Anwendungen abzudecken.

    Bin begeistert.
    34 people found this helpful
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    C.M.
    5.0 out of 5 starsVerified Purchase
    Combo great for baking bread, will probably outlive me
    Reviewed in the United Kingdom on September 11, 2020
    I bought this combo to bake bread. It really transformed my loaves, they now look professional. Can easily put 1-1.1Kg of dough in it and get perfect oven spring (10cm heigh in the bread). The Good: Relatively inexpensive (prices do fluctuate a lot), virtually...See more
    I bought this combo to bake bread. It really transformed my loaves, they now look professional. Can easily put 1-1.1Kg of dough in it and get perfect oven spring (10cm heigh in the bread). The Good: Relatively inexpensive (prices do fluctuate a lot), virtually indestructible, good heat retention, made in USA. The Bad: Quality control at Lodge is slacking - there are small holes, chipped edges - none which affect performance but are visually annoying, cast iron requires special care (in cleaning and oiling/seasoning), the weight!. My main gripe is with visual imperfections, otherwise it''s a great combo. I ended up sanding the insides and edges with a 180 grit sandpaper and then re-seasoning myself (common way to improve the product). The end product is smoother and nicer to use. These pans will probably outlive me...
    I bought this combo to bake bread. It really transformed my loaves, they now look professional. Can easily put 1-1.1Kg of dough in it and get perfect oven spring (10cm heigh in the bread). The Good: Relatively inexpensive (prices do fluctuate a lot), virtually indestructible, good heat retention, made in USA. The Bad: Quality control at Lodge is slacking - there are small holes, chipped edges - none which affect performance but are visually annoying, cast iron requires special care (in cleaning and oiling/seasoning), the weight!. My main gripe is with visual imperfections, otherwise it''s a great combo. I ended up sanding the insides and edges with a 180 grit sandpaper and then re-seasoning myself (common way to improve the product). The end product is smoother and nicer to use. These pans will probably outlive me...
    2 people found this helpful
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    R de Bulat
    5.0 out of 5 starsVerified Purchase
    Great for bread making
    Reviewed in the United Kingdom on December 23, 2016
    I suppose you can use these for casserole and griddling, the purpose for which they were made, but I use mine for bread-making and these are simply the best vehicles for home baking of bread or pizza. For this purpose I never use water so the issue of rust does not occur...See more
    I suppose you can use these for casserole and griddling, the purpose for which they were made, but I use mine for bread-making and these are simply the best vehicles for home baking of bread or pizza. For this purpose I never use water so the issue of rust does not occur and I never wash it. The more you use them, the better they get and become fully seasoned over time. Once upon a time, you used to cover the bases in salt and put them on the stove to bake the salt into the surface which helps make them reasonably non-stick, but cast iron will rust if allowed to get wet and the wet remain on the surface: this is natural and you can''t do anything about it. If you do need to wash cast iron, then it is best to dry it and give it a light coating of oil. What''s good about using cast iron is the way that it spreads the heat when cooking and nothing else works in quite the same way.
    I suppose you can use these for casserole and griddling, the purpose for which they were made, but I use mine for bread-making and these are simply the best vehicles for home baking of bread or pizza. For this purpose I never use water so the issue of rust does not occur and I never wash it. The more you use them, the better they get and become fully seasoned over time. Once upon a time, you used to cover the bases in salt and put them on the stove to bake the salt into the surface which helps make them reasonably non-stick, but cast iron will rust if allowed to get wet and the wet remain on the surface: this is natural and you can''t do anything about it. If you do need to wash cast iron, then it is best to dry it and give it a light coating of oil. What''s good about using cast iron is the way that it spreads the heat when cooking and nothing else works in quite the same way.
    9 people found this helpful
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    high quality Lodge outlet sale Combo Cooker discount Cast Iron, 10.25", Black outlet sale

    high quality Lodge outlet sale Combo Cooker discount Cast Iron, 10.25", Black outlet sale

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