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Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

  • ASIN: B0009JKG9M
  • Dimension: 15.4 * 10.7 * 3.9 inches
  • WEIGHT: 13.2 Pounds
  • Quantity Left: 999

PKR Rs. 71,266.00 /-

Style Name: Combo Cooker It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. The Lodge Combo Cooker is a versatile piece of cast iron cookware that allows the preparation of almost any recipe. Great for kitchen and outdoor cooking.


Item Weight
13.2 pounds
Item model number
Is Discontinued By Manufacturer
Date First Available
October 15, 2006

Style Name: Combo Cooker It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. The Lodge Combo Cooker is a versatile piece of cast iron cookware that allows the preparation of almost any recipe. Great for kitchen and outdoor cooking.

Fancy Nancy
Rating:1.0 out of 5 stars

Date:Reviewed in the United States on August 6, 2018

Review: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? Read more

Here for you
Rating:5.0 out of 5 stars

Date:Reviewed in the United States on July 16, 2016

Review:📷 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!!! Read more

Rating:5.0 out of 5 stars

Date:Reviewed in the United States on September 3, 2017

Review: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. Read more

Lazy Lowbowski
Rating:1.0 out of 5 stars

Date:Reviewed in the United States on June 28, 2018

Review: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. Read more

Rating:3.0 out of 5 stars

Date:Reviewed in the United States on February 3, 2018

Review: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. Read more

C. Jenkins

Date:Reviewed in the United Kingdom on September 3, 2016

Review: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. Read more


Date:Reviewed in the United Kingdom on March 7, 2019

Review: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 Read more

Daniel M

Date:Reviewed in Germany on November 29, 2018

Review: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. Read more


Date:Reviewed in Germany on October 13, 2018

Review:Ich habe in den letzten 10 Tagen 3 Töpfe dieser Marke kommen lassen die aussahen. Ich kann mir nicht vorstellen das dies ,, A,,Ware ist . Eher eine schlechte Werbung für diese tolle Marke Read more

Mr. Adrian J. Odell

Date:Reviewed in the United Kingdom on November 14, 2017

Review:The real thing. Had about ten enamel coated Le Creusets, which are great for looks, but when it comes to raw iron, that is what I want - otherwise what is the point of iron, may as well go for glass! Read more