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.

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!

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!

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