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3-Quart Lodge Pre-Seasoned Cast-Iron Combo Cooker

$37
$62.00
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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 May 9, 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

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Edited Yesterday at 12:00 AM by
This is the combo cooker that they all recommend for sour dough bread making (don't know if any of you watch Josh Weissman's YouTube videos, but he also says this is his favorite). I don't own it, but I've used this exact one and you turn it upside down with the dough on the shallow side and it steams into the larger side. it's so much easier than having do drop your dough into a 500 degree hot and deep traditional Dutch oven. You couldn't get these for the longest time, and 3rd party sellers wanted over $70. Also, it's preseasoned and is Made in USA, at Lodge's historic Tennessee foundry.

About this item

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-Inch Shallow Skillet

https://www.amazon.com/dp/B0009JKG9M/ > In Stock Apr 18 May 9
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It's funny, but some compared keeping sourdough starter to a Tamagotchi pet for adults. I made my starter from watching one of Josh's videos (about a hundred times), which was great - and very straight forward. What I learned, later though, in order to keep the video to less than an hour, he left a lot of other details out. In his video, he was storing his starter at room temp, and using Bob's Red Mill Rye along with organic unbleached general purp flower. Well, Bob's Rye is like $4 for a 2lb bag, and organic general purpose flower is maybe $6 for a 5lb bad. That starts to really add up if you're feeding 90 grams, daily. What I learned is that many people who don't cook bread every other day refrigerate their starter.... refrigerated starter should easily last a week - 2 weeks. In addition, I now use inexpensive 5lb bags of whole wheat flower combined with Target's unbleached gen purp flower for only about $1.70 for 5lbs. Combine that with a once-a-week refresh, it's a lot easier (and cheaper) to maintain your starter.

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.
People put way too much damn time into their sourdoughs breads. Here's what I do.

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.
I've had this set for years and used it for basically everything in the kitchen in addition to baking bread.

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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Joined Jun 2007
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#3
3.2qt
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#4
This was $20 @ wally a couple of yrs ago..shouldve jumped on it
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#5
Quote from papitosabe :
This was $20 @ wally a couple of yrs ago..shouldve jumped on it
yeah and the reg sale price on amazon was $25. i bought it a handful of yrs ago too. it's a very versatile set

Same price at Walmart: https://www.walmart.com/ip/Lodge-...3/20450312
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#6
Thanks OP. I decided to first spend 30 minutes on youtube to learn how to make sourdough before pulling the trigger. Now I have decided that I will just buy them from local bakeries after finding out how much work it takes to bake. Such a relief!
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#7
A nice setup for getting a good sear on both sides at the same time if you preheat the set..
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#8
Quote from yzhai :
Thanks OP. I decided to first spend 30 minutes on youtube to learn how to make sourdough before pulling the trigger. Now I have decided that I will just buy them from local bakeries after finding out how much work it takes to bake. Such a relief!
Thanks for the laugh - I'm right there with you. LMAO
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#9
Definitely will improve your sourdough. I had so many failed bakes trying to avoid buying more kitchen equipment. While this won't fix everything, it does take out one more variable that can ruin your bread, highly recommended.

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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#10
Too small
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#11
lol Josh Weismann, that guy thinks he's saving kittens with the simple stuff he makes, just one of the most pretentious attitudes
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#12
It is also good for no knead bread. I got this when Costco had it on clearance, it is a very good unit.
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#13
Quote from radars :
Too small
I have this. It's not huge but heavy as is. It would be really heavy to handle while hot if it were bigger.
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#14
I've had this set for years and used it for basically everything in the kitchen in addition to baking bread.

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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#15
I have had this for years. It was actually my first cast iron because it has so many uses, basically 3 in one, as you get a short skillet, tall skillet, and small dutch oven all in one...

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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Last edited by DeProof March 22, 2021 at 10:03 AM.
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