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3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker
$37
$62
40% off
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Walmart.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Amazon.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Note: In stock on June 16, 2021.
Thanks to community member GimmeYoTots for finding this deal.
Features:
Amazon.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Note: In stock on June 16, 2021.
Thanks to community member GimmeYoTots for finding this deal.
Features:
- Foundry seasoned, ready to use upon purchase
- Use on all cooking surfaces, grills and campfires
- Oven safe
- Sauté, sear, fry, bake and stir fry to heart's content
- Made in the USA
- Included Components: 10.25" Shallow Skillet
Editor's Notes
Written by BostonGirlAbout this product:
- This has earned 4.5 stars overall (out of possible 5) based on over 12,200 customer reviews.
- Our research indicates that this deal is $8 lower (17.8% savings) than the next best available price from a reputable merchant with prices starting from $44.99 at the time of this posting.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Walmart.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Amazon.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Note: In stock on June 16, 2021.
Thanks to community member GimmeYoTots for finding this deal.
Features:
Amazon.com has 3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker (LCC3) on Sale for $36.97. Shipping is free.
Note: In stock on June 16, 2021.
Thanks to community member GimmeYoTots for finding this deal.
Features:
- Foundry seasoned, ready to use upon purchase
- Use on all cooking surfaces, grills and campfires
- Oven safe
- Sauté, sear, fry, bake and stir fry to heart's content
- Made in the USA
- Included Components: 10.25" Shallow Skillet
Editor's Notes
Written by BostonGirlAbout this product:
- This has earned 4.5 stars overall (out of possible 5) based on over 12,200 customer reviews.
- Our research indicates that this deal is $8 lower (17.8% savings) than the next best available price from a reputable merchant with prices starting from $44.99 at the time of this posting.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
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Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
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Top Comments
I make bread once a week (you can feed your starter as late as once every two weeks, probably).
I take out the "dirty" tupperware dish where I grow my starter. I haven't washed it from when I used it last week, but otherwise, it's not full of starter.
I add whatever amount of water I want and whatever amount of flour I want, as long as it can make a slurry. I stir it up with a fork. You don't have to measure this, but I do measure, because you can use any bread recipe you want, as long as you subtract the flour and water that you used for the sourdough. In my specific case, I use 1/3 c water and 1/2 c bread flour. This takes about five minutes. Then I seal this tupperware and leave it out overnight.
At some point, the next day, the starter will be nice and bubbly. You can just throw in the other ingredient and mix it for five or ten minutes if you're lazy, but I prefer to use a bread machine to knead the other ingredients for a bit. My specific recipe is
Starter I made yesterday (put the dirty tupperware back in the fridge for next week)
5 1/2 c bread flour
2 c water
1 T sugar
1.5 T salt
Then cover and let it rise maybe 12-18 hours. Then punch down. Split into two and roll into baguettes. Score and let rise maybe 40 minutes.
Heat oven to 450°F and as it's heating, add a small pan of hot water.Give the baguettes a spray of water with a spray bottle and throw them in for 12 minutes before reducing heat to 350°F. Cook for another 35 minutes or so. Take out the pan of water in the last 10 minutes. It's better if you put them on a pizza stone.
It's a bit of work, and it's easier to buy the bread, but it's way easier than the nonsense most people seem to be doing with their bread. It's like their frickin' infant.
Oh yeah, I don't use a dutch oven. That's probably better in terms of taste, but the pan of water does a lot (maybe all) of the same thing. I don't like dutch oven because it just makes one little loaf and uses a ton of energy to do that. I actually double this recipe and end up with four medium sized baguettes that I hand out to friends and neighbors. Everybody loves it. I'm thinking of scaling up and making eight loves of bread, but that's going to be a bit more work. My only question is whether the oven can hold all the bread that I want to stuff into it.
Some people may read this whole thing and think that I'm a hypocrite for criticizing people for spending too much effort on their breads and then having a huge post about how I do it but if you study this, you'll realize it's not too hard. It's just 5 minutes on Friday, 10 minutes on Saturday, and then Shaping and baking the bread on Sunday. It's not really that hard, but don't tell my wife, friends, and family. They all think I'm a bread-making genius.
As an aside, if you're planning on baking, let's say tomorrow, I'd recommend taking your started OUT of the fridge, doing a feeding today, let it sit overnight at room temp, and then your starter will be primed for the morning Levain/splinter.
You may still not be interested (and I can't blame you), but that info might be useful for some still on the fence.
The dimensions are slightly awkward compared to a normal skillet + dutch oven (shallow side isn't deep enough for frying; deep side has wider sides and less surface area on the bottom) but certainly very usable, especially if you're not cooking huge meals for a crowd.
This is nice to have if you bake a lot and are tired of burning your fingers lowering dough into a dutch oven. I'd suggest it even more if you don't have any cast iron and are looking for a good, versatile place to start.
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36 Comments
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Same price at Walmart: https://www.walmart.com/ip/Lodge-...3/20450312
Also great for frying bacon, pan frying chicken, and making crispy Brussels sprouts.
The 3.2qt is a perfect size IMO, good for loaves up to about 800-900g, and is versatile and small enough for an apartment.
Price has been regularly $40 since at least early 2020, you may be able to get one for about $30 if you do Amazon warehouse and get a 20% warehouse deal. (What I did) But for brand new, $36 isn't bad.
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The dimensions are slightly awkward compared to a normal skillet + dutch oven (shallow side isn't deep enough for frying; deep side has wider sides and less surface area on the bottom) but certainly very usable, especially if you're not cooking huge meals for a crowd.
This is nice to have if you bake a lot and are tired of burning your fingers lowering dough into a dutch oven. I'd suggest it even more if you don't have any cast iron and are looking for a good, versatile place to start.
Here are some things I have observed on this particular set:
Short skillet has a wider/bigger cooking surface than the taller one. To help you picture it, you can fit ~4 quarter pound patties in the short, but only ~3 in the taller one.
Each skillet can fit up to two decent sized ribeyes in a pinch, but for a really good sear and to prevent steaming from overcrowding, I usually just do one per pan.
I highly recommend this if you are new to cast iron cooking, as this has many options. Great starter set.
Many get all worked up over cast iron care and seasoning, but I have found that if you wash and DRY them while they are still warm (not hot) from cooking, you are good to go until the next time, as long as they get semi occasional use (like once a week or more). This method means I rarely need to reseason, if ever.
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