Lodge Cast Iron Pre-Seasoned Combo Cooker
Who doesn’t like a 2 for one deal? Well, OK… two traffic tickets… not such a great deal. But, two pieces of cast iron cookware from Lodge in one is indeed a great deal.
Chef Tom Douglas uses the Lodge Cast Iron Pre-Seasoned Combo Cooker
to cook chicken “under a brick.” Buy the Lodge Combo Cooker now.
The Lodge cast iron pre-seasoned combo cooker gives you a three (3) quart cast iron skillet and a 10.25″ shallow skillet that functions as either a griddle or a lid for the skillet. I know that many cast iron skillet and cast iron grate users don’t put too much stock in pre-seasoned cookware, but Lodge does a pretty good job getting its cast iron ready to go out of the box. Over time, you’ll have to re-season this cast iron cookware, but the pre-seasoning is a nice touch.
Why Cast Iron?
Simple. No other cookware heats as evenly and retains heat as well as cast iron. As an added bonus, you get a nice touch of nutritional iron with your dinner! No kidding!
Another thing about cast iron is that it can flat take the heat! Check out the photo above. This is cowboy cooking at its best. Perfectly seared steak with peppers and mushrooms. It’s guaranteed that the folks cooking this meal enjoyed it.
List Price: $41.99
Sale Price: $34.56
Availability: Usually ships in 24 hours
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It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. This versatile piece of cast iron cookware allows the preparation of almost any recipe. Great for kitchen and outdoor cooking. Includes a 3 qt deep skillet / Dutch oven base, and 10.25 inch shallow skillet / griddle / lid. Preseason and ready to use
- Dual pan set with 3-quart Dutch oven complemented by 10-1/4-inch shallow skillet that doubles as lid
- Rugged cast-iron construction heats slowly and evenly
- Pre-seasoned with vegetable oil formula and ready for immediate use
- Long handles with holes for hanging, complemented by helper handles
- Lifetime limited warranty; hand wash with warm water only
Hands down, the Lodge cast iron combo cooker is one of the best pieces of cookware you’ll ever own. It functions as a knock out chicken fryer, dutch oven, and skillet. In fact, the limits to exactly how you can use this cast iron monster are pretty hard to test. Many users find the bottom half of the combo cooker works great for chili and sauces, while the top is great for frying up breakfast ‘griddle’ style or doing a nice sauté.
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Cast Iron Grate: When Cast Iron Meets Iron Skillet
I wrote a blog post recently about how to pimp your grill with a cast iron grate. The fact that cast iron is a superior conductor of heat to most metals is without question. But what’s next, what can you do to get that flat across the steak crusty sear you see in some steak houses? How do they get it done?
Well, after I did some research, it seems that they use a flat grill surface. Thing is, I don’t have a flat grill surface, so how to I mirror the effect? Answer – well, maybe… combine a cast iron grate with a 12 inch cast iron skillet and let the across the side sear begin! Ok great. Now, which skillet to buy?
A quick trip down to my local outlet store found me looking at several cast iron skillets that might have done the trick, only I non of them were made in the US. Don’t get me wrong, I eat food from other countries, hell, I even drive a Honda. But when I can buy American, and know I am buying a good product, I try and do so.
Enter… the Lodge Cast Iron Cookware Company
Lodge was founded by Joseph Lodge in 1896 in the city of South Pittsburg, Tennessee and remains the oldest family-owned cookware foundry in America.
Their cast iron products are still made in the South Pittsburg foundry. Enameled cookware from Lodge comes out of China, so do know that. But hey – we’re talking cast iron here so for now, we can still put the CAN in AmeriCAN!
Pan Seared Steak on a Cast Iron Skillet
As a long time Good Eats fan, I remember when Alton Brown did an episode called “Steak Your Claim.” In this show he did a great pan seared steak on a cast iron skillet. (Video below).
“Back in the days before Teflon and extruded anodized aluminum and surgical stainless steel this (Cast Iron) is what you cooked in. Three meals a day. It’s solid iron. It can go in the oven, on the stove, under a broiler, over a camp fire, over a jet engine, whatever.” - Alton Brown
I mean what’s not to love here? Notably, Alton does not use a grill in this video, opting instead for a gas stove top and oven set to 500 degrees F. I envision achieving similar results with my cast iron skillet on the gas grill, using a closed lid for the second portion of the cook with burners turned up on one side and the pan set to the other for indirect cooking. A cast iron grate and a cast iron skillet and you’re good to go for so many different, high quality grilling experiences.
Here’s his recipe for cast iron skilled seared Rib Eye steak taken from the Foodnetwork.com site:
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
List Price: $27.50
Sale Price: $18.99
Availability: Usually ships in 24 hours
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Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.
- Pre-seasoned heavy cast-iron skillet
- Superior heat retention and even cooking
- Two handles for heavy lifting
- 12 inches in diameter, 2 inches deep
- Heirloom pan for kitchen or camping
As you can see, whether it’s to keep teenage sons from destroying their Mom’s expensive Teflon pans, or to serve as a go to skillet when older, more class recipes call for the even heating and retention of cast iron, the Lodge 12 inch cast iron skillet is what you need. Hey, when one reviewer reaches for their Lodge cast iron skillet before any one of her 20 plus pieces of Calphalon Hard Annodized Commercial cookware, you know there’s something to it.
Think cast iron is a one trick wonder? Think again. When you can go from making French fries, to eggs, to spaghetti sauce, to crepes… YES…. Crepes! - you know you have a winner.
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