Cast Iron Combo Cooker, 3.2 Quart Deep Pot & 10.25 Inch Skillet Lid

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.

Lodge is an institutional standard. IT's been around, and worthy of it's NAME and LOYALTY. These pans are heavy like "grandma's". I mean they are super heavy, two hands only. Do not leave on the edge of anything, or near small children. Honestly if one of these falls on their heads- it could and probably would cause permanent damage or dare I say it- YES, THAT REALLY COULD HAPPEN. These are weapon heavy. Now on to the fun stuff. I got my LODGE DUTCH OVEN, as a price saver, instead of buying the 3 qt and fry pan alone, this combo saves $15 bucks. and it's the same two pots. So that's reason one to buy. Amazon price ( and the benefit of Amazon Prime), is among the best. Target carries in some stores, and is a tad cheaper. But with shipping and convenience, go with Amazon. This pan set is pre-seasoned, however, a gentle wash and re-season with Vegetable and peanut oil combo, would take this to another level. Gently wash, and dry COMPLETELY. Then take your oil blend, and add with paper towel on both sides of the pan. Coating the pans, and drain off the excess. place on cookie sheets ( both pans face down) in 300 degree oven( using a gas range electric- lower to 275)for 24 hours. Let cool, and dry with towel again. THESE PANS ARE NOW SEASONED FOR SEVERAL YEARS. Cast Iron, never truly rusts, it just hates water, so keep that in mind, when owning cast iron pans. So if there is rust, you have not been taking care of them- properly. and will need to be re-seasoned, as described in previous paragraph. This may sound like a process, but honestly. LODGE PANS, will last for several generations. YES, generations, not just your lifetime. So keep that in mind. As you use it will be become less tempermental, and the surface will be better than any NON STICK, on earth. Cast Iron pans, love heat! So before you add anything, get your pans screaming hot,then add your oils, liquids, meats, veggies, etc. Including for baking, preheat, then add bread dough. As far as frying, there is nothing invented better, for fried chicken or fish. This is the essential tool, for golden, crispy, done on the inside chicken. ( hint- large pieces like breast or big thighs, take a small knife, and make 1/4 inch cuts in the flesh- about 3 -4, then liquid dredge, and dry coat, and fry), to ensure they are done. Fill 3qt, with 1 and half quarts of Vegetable oil. I think corn oil, makes fried foods too dark. I am a southern home chef, trust me, i know what I am talking about. The quart pans, also makes the world's best backed mac and cheese, fill up with cheese and sauce ( home made of course), leaving about 2 inches from top, and dust top with bread crumbs, let bake on 375 for 75 minutes then cool. Here is my 4th generation recipe: LOLITA'S MAC AND CHEESE RECIPE- Yes it is famous!!! 1 1 POUND-BOX CAPATAVI, ( BOIL AND COOK FOR 7 MINUTES- do not cook fully) 1 POUND OF SHREDDED EXTRA SHARP CHEDDAR CHEESE 1 cup of shredded Mozzarella 1 cup of Colby jack. 3 cups of butter milk 1 1/2 cups of whole milk ( no exceptions) 1 stick of butter 2 tsp of each: garlic powder,black pepper, lawry's seasoned salt, onion powder, table salt, sugar 1 tbs of corn starch. 3 tbs of ALL PURPOSE FLOUR. Drain pasta and set aside. In 3 qt pot,( on a medium flame) combine all ingredients, melt butter in bottom first, dry ingredients ( it will be a seasoned roux) add the milk- mix,then add cheeses and make your cheese sauce. Add pasta, combine, and then bake, dust with seasoned bread crumbs. and VOILA, the world's best mac and cheese. The Fry pan is egg's and bacon's best friends. You will feel like a real cook, when you are using these pans. Also great for camping. so this is a must to tote on day trips. Which is why I LOVE this set, when I am having a back yard or back mountain BBQ, I can grab these from the kitchen, and take my cast IRON GRIDDLE ( another must have, the smooth one, not the ridge, unless you know you are doing steaks). And I have all the tools, we are going to need for survival. Again, this LODGE set is paramount, to any kitchen, camper, or person that cooks their food. since it will last forever. Again this a forever buy, there are few things on earth, that will outlive you, that you will buy. and honestly, this is one of them. *remember gently wash, never use a scouring pad, and dry completely each and every use. This set will become apart of your legacy, to your children and grandchildren, when they think of all the amazing meals, turned out in these pans. seriously. My mom kept her small fry pan, over 50 years ( given from her mother). This will be one of those heirlooms, that will be super sentimental to your family. * the mac and cheese, is very high in fat and calories, and should only be eaten 3 times a year. Or your cardiologist will love you.

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

I bought this to use as a bread baking chamber on the recommendation of the Tartine bread book. I was able to use it to make great sourdough loaves, once I got the hang of making sourdough loaves. After getting used to how each side behaves, what I've settled on is that I'll use the deeper side to brown meat in, the high sides reduce spatter slightly better than a lower-sided pan which is nice. I've cooked pasta sauces in it, I've used it to roast meat, I've used it to brown roasts prior to cooking in a slow cooker (instant pot ftw), I've made some killer cornbread in it, the list goes on. I have other cast iron skillets, but the size of the shallow top is pretty convenient for lots of skillet tasks. I've cooked six over-medium eggs in it at the same time, taken advantage of its lighter weight to make crepes and omelettes, warmed tortillas, all with complete satisfaction. If I'm being totally honest I probably prefer my Field #8, but not by much and if my hand grabs the combo lid on my cast iron rack instead of the Field, I'll usually use what I've grabbed first. The combo cooker probably retains heat better, the Field heats slightly faster and is slightly lighter. For one half of a $35 pan vs a $125 pan (prices as of October 2019) it's really amazing. The factory seasoning was perfectly adequate, no complaints. I've improved it somewhat with use, but I don't think it really needed much improvement to begin with. My standard maintenance for cast iron pans is to let the pan cool, then clean food bits out with a silicone scraper and/or wire/plastic brush, then wash under hot water with a cotton washcloth (I loathe sponges and keep a healthy supply of bleachable cotton kitchen washcloths). Once clean, I dry with a kitchen rag or paper towel or just put the pan on a burner to evaporate the water. Once dry I decide whether or not to give a very, very light brushing of ghee or neutral-flavored high-heat tolerant oil (I do not always do this). I usually oil the pan if I'm going to be leaving it unused for a while, then when I'm about to use it I'll give it a hot water rinse and wipe off any residue with a washcloth prior to putting it on the heat. That's a whole lot of words to say that cleaning and maintenance takes only slightly more time than getting a stainless pan ready to put in the dishwasher, and food releases from the cast iron pan better than from most of the other pans I've owned. I don't have to worry about nonstick coating flaking off and whatever compound metal the pan is made of poisoning every dish, so that's nice. Also, either part of the pan could put an appreciable dent in an assailant's skull if necessary. Basically what I'm saying is that you should buy this combo pan for all your loved ones who don't already have at least one.

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.

First of all, I want to say that I really am enjoying reading all the reviews. Some are downright charming and bring a smile to my face. :) As with many others who have become concerned with flaking non-stick cookware, it was time to do some research on a safer pan. That, along with my interest in survivalism (preparedness, off the grid, self-reliance or whatever term suits) as well as the economy causing people to reflect on times and methods from the past, has led me to look at cast iron pans. I remember my mom using them when I was a kid, but when my dad took over the cooking he got rid of them and I was sorry that he had. In a way, I wish I had bought the larger dutch oven as this is a tad too small for my purpose. I make soup EVERY week to take to work for lunch and the pot is full right to the brim with no room to spare, so I've modified my recipe a bit less. I will say that the soups have had the most incredible flavor and smell ever and I'm so thrilled with how delicious my recipes turn out. I have used the lid as a skillet and as a lid and everything they say about how it keeps the moisture and flavor in is so true. As it really and truly gets hot easily and retains the heat for a very long while, it's a great energy saver; but you'll also need to keep that it mind for planning. I love that I can turn off the stove and an hour later it is still as hot as it was. I gave a star less because I am finding that my food sticks too much for general cooking. I have made eggs and they all sticked to the pan leaving me nothing to eat! I made fish and the same thing - the pan ate it. So, for this, I was not happy at all, but will chalk it up to my lack of experience with it and will not give up! So, for right now, I'm mostly using it for soups and stews, etc. Next week I am going to try a desert and put in the oven. I ordered the scrape-y things and the handle pot holder and LOVE them! I also ordered a dutch oven cookbook and will plan to order the larger outdoor dutch oven with the legs as my next purchase. I'm thrilled to order a historical product with such meaningful US history as well all of our own family history and equally thrilled to see the sudden surge of interest in using them. I believe you will love them too. (PS. Be sure to check out the website)

It's hard to believe that people bother with expensive non-stick cookware and stainless steel pots and pans when there are cheap and well made cast iron products like the Lodge Combo Cooker. Not only are they solid, they heat evenly, can go on any cooking surface (induction, ceramic, hotplate, gas, a camp fire) and their non-stick characteristics improve as they age provided they are used correctly. So...what is correct use you say? To me it is using sufficient cooking fat and no more heat than necessary - you can't replace cooking time with more heat, although it is tempting given the rat race many of us now live in. I suspect many have become dependant on non-stick cookware because of the modern worlds fear of fat. Cooking without enough healthy fat - whether that be olive oil, butter from a happy pasture fed cow, cold pressed coconut oil, goose fat - is a one way express lane to a flavourless meal that you have to scrape off the bottom of the pan. Not just a cast iron pan either, but every other type of cookware but those with non-stick coatings like teflon. Even then some of your food will stick. Because your meal lacks fat that carries flavour, you'll be more likely to over season it with large amounts of salty and sugary sauces. Anyway, back to the review before I start ranting about fat. The combo cooker is well made, versatile, and really cheap. You can even bake delicious bread in it: [...] [...] [...] It'll also encourage good cooking technique. You'll start to understand the integral relationship of fats in food for flavour and cooking, and gain a better appreciation of heat. Cast iron heats and cools slowly, cooking with it has taught me to think about what I want to achieve with the heat I am applying. If you are considering cast iron for cooking, this should be your first purchase. For all of you Americans, it is even American made. How brilliant is it that you can purchase such a good, cheap product made in your own country? I wish we had a cast iron cookware manufacturer here in Australia. This is not about the Chinese, it's about buying local and keeping money circulating in your own economy wherever possible. If you're in China, that means buying Chinese, if you're in the USA, buy US made, if you're in Australia...well I'd say buy Australian, but in this case, I'd be making my own or going without. Buy local people. It makes sense! If you want to read more about fats in food, I recommend the following books: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health Nutrition and Physical Degeneration Also, I hear that Chad Robertson in Tartine Bread recommends the Lodge Combo Cooker for home baked no-knead bread. Looking at the results of others baking his Tartine Country Bread, this combination seems to work a treat.

Quick Review: Buy it! Great price, very practical for home use or camping, extremely durable and well worth the only con... it is heavy. ***Tip: Don't season (grape seed oil or such) because it has already been done. Instead cook a slab of bacon (or other greasy food). Clean with water and wipe with salt and paper towels. Long Review: I bought this piece as an introduction to replacing my Teflon coated pots/pans. I had a great set I had bought back a few years ago at a box store but wanted something different. After researching my different options I decided against stainless steel, copper and the many Teflon style options. With cast iron I liked the rustic look, longevity of product (with minimal proper care needed), the fact I didn't need to worry about wearing a coating off by using the incorrect kitchen utensil type and the massive versatility of cast iron! I tested this in my kitchen and camping too. While using it in the kitchen make sure you have a set of high temperature mitts to protect yourself. The cast iron holds a hot temperature and you may find yourself forgetting to put a mitt on if you use other pots/pans with protective handles. I used this in the oven for meat dishes (that seared nicely if preheated in the oven first); pan frying veggies, eggs and deep frying. All of which dinner guests and I were satisfied with. While camping this was the primary cooking pot used. Not because I was trying to put it through a rigorous test at the time but because I found myself wanted to use it. I cooked this over a propane stove but could have easily used this over the campfire with no concern that it could handle the job. Clean-up was easy too. One option is to boil water and wipe clean. I did this while camping and it was a breeze for any messy food that was cooked. Other option is wiping clean and then pouring a little salt (I used sea salt) inside and then using a paper towel to wipe out afterwards (you don't need to remove all the salt). This builds the seasoning and preps it for the next meal. If you have heard of cast iron sticking, rusting or other issues then you are not alone. The package does come with a troubleshoot guide by the manufacture and gives helpful, lighthearted and practical advice on how to overcome any problems you may run across. I would recommend buying this product and expect to get many years of good use out of it.

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.

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、、、）

Beaucoup trop lourd. Le couvercle (qui sert de poele) est aussi lourd que la cocotte. et l'entretien est trop fastidieux.