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GimmeYoTots 59.2K Views
Mar 22, 2021 1:44 AM

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:
  • 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 BostonGirl
About this product:
  • This has earned 4.5 stars overall (out of possible 5) based on over 12,200 customer reviews.
About this deal:
  • 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.
About this store:

Original Post

Written by GimmeYoTots
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:
  • 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 BostonGirl
About this product:
  • This has earned 4.5 stars overall (out of possible 5) based on over 12,200 customer reviews.
About this deal:
  • 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.
About this store:

Original Post

Written by GimmeYoTots

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MitchJ
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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.
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GimmeYoTots
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11.2KReputation
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.
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einstein1486
19Comments
18Reputation
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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Mar 22, 2021 6:41 PM
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GimmeYoTotsMar 22, 2021 6:41 PM
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Quote from lolly67 View quoted comment :
Exactly! Love me some good sourdough. However, after looking at what it takes to maintain sourdough starter, forget it, like having a pet!!
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.
Last edited by GimmeYoTots March 22, 2021 at 11:52 AM.
1
2
Mar 22, 2021 6:48 PM
3.4K Comments
Joined Jul 2013
madmax718Mar 22, 2021 6:48 PM
3.4K Comments
Quote from GimmeYoTots View quoted comment :
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 doing a feeding today, 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.
There is also a way to dry sourdough starter. Of course I know the fanatics do sourdough pancakes as well. The problem with any sourdough keeping (alaskan frontiersman guides have a lot about sourdough) is that it has to be incorporated into your daily diet. In our modern sit on your butt society, we don't need nearly as much.
Mar 22, 2021 7:30 PM
1.7K Comments
Joined Jul 2007
guruguruMar 22, 2021 7:30 PM
1.7K Comments
there is a version without handles that is pretty convenient as well.
Mar 22, 2021 7:56 PM
10 Comments
Joined Jul 2017
Mani8448Mar 22, 2021 7:56 PM
10 Comments
In for 1! Thank you.
Mar 22, 2021 8:06 PM
3.7K Comments
Joined Jul 2013
MitchJMar 22, 2021 8:06 PM
3.7K Comments
Quote from yzhai View quoted comment :
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!
Quote from yzhai View quoted comment :
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!
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.
Last edited by MitchJ March 22, 2021 at 01:10 PM.
Mar 22, 2021 8:14 PM
3.7K Comments
Joined Jul 2013
MitchJMar 22, 2021 8:14 PM
3.7K Comments
Quote from lolly67 View quoted comment :
Exactly! Love me some good sourdough. However, after looking at what it takes to maintain sourdough starter, forget it, like having a pet!!
A lot of people make it too damn hard. Just use it for bread once a week and put the dirty dish back in the fridge once you're done. Take the dish out the next week and mix up a slurry of flour and water in it and you're good the next day.

Still a bit of a pain, but not nearly as bad as some people make it.
Mar 22, 2021 8:24 PM
3.7K Comments
Joined Jul 2013
MitchJMar 22, 2021 8:24 PM
3.7K Comments
Oh, sourdogh is GREAT for making pizza too, because normal pizza (not frozen) you'd have to spend maybe 1.5 hours making the dough.

So you come home from work or school on a Friday afternoon/evening and you want to make pizza, and you spend another couple hours making the pizza. That's a nonstarter.

Sourdough, you made the dough the night before and it's rising all day. It's ready for you when you come home from work or school. If you have your ingrdients ready, you can turn the oven on to pre-heat and by the time the oven is ready to put the pizza in, you've already got a full home-made pizza ready to put in!

You can also do this with non sourdogh if you just use a very small amount of yeast. Here's my recipe:

Mitch's Pizza. Dough modified from Joy of Cooking '97

1 T Sugar
1/4 heaping teaspoon yeast for slow-rise (2.25 t active dry yeast for normal rise time)
1.33 c warm water (105-115F)

4 c flour
2 T olive oil
1 T salt

Cook as hot as you can on a pizza stone. I've never been able to consistently transfer from a peel, so I cook it on a pan (on a pizza stone) for six minutes, then transfer directly to the pizza stone.

For sourdough, use the same recipe, but substitute some of the flour and water for the starter slurry as I described in a comment above.

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Mar 23, 2021 12:43 AM
1 Comments
Joined May 2014
Pari23Mar 23, 2021 12:43 AM
1 Comments
Quote from transparent99 View quoted comment :
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.
How/where do you see Amazon warehouse prices?
Mar 23, 2021 1:03 AM
420 Comments
Joined Mar 2008
transparent99Mar 23, 2021 1:03 AM
420 Comments
Quote from GimmeYoTots View quoted comment :
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.
Yes, I went through so much flour at the beginning just feeding the starter until I learned that you can refrigerate and even leave it there for like a month and just refresh once or twice before you need to use it.
Mar 23, 2021 1:07 AM
420 Comments
Joined Mar 2008
transparent99Mar 23, 2021 1:07 AM
420 Comments
Quote from Pari23 View quoted comment :
How/where do you see Amazon warehouse prices?
Look under other sellers, often Amazon Warehouse will be a seller at a discount these are usually returns but in good condition. For something like cast iron you can't really go wrong. Amazon occasionally has promotions for additional discounts for warehouse items.
Mar 23, 2021 3:25 AM
48 Comments
Joined Aug 2015
dpfox86Mar 23, 2021 3:25 AM
48 Comments
Paid 27 usd in 2018 for this and I've gotten my fair share of use out of it.
Mar 23, 2021 4:51 AM
415 Comments
Joined Jan 2015
AlphaRavenMar 23, 2021 4:51 AM
415 Comments
I've been watching a similar brand on Amazon for a year or more to drop price. It seems most use this for bread in their kitchen, and being on a low carb diet mostly, I probably won't ever have that need for it. I was thinking more for camping, but I have multiple bigger skillets and a dutch oven. Is there really any need for this beyond the fact that the skillet fits as a lid on the dutch oven part?
Mar 23, 2021 4:53 AM
64 Comments
Joined Dec 2016
mobanMar 23, 2021 4:53 AM
64 Comments
Quote from GimmeYoTots View quoted comment :
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.
I use to do the same when I started my starter last spring. But honestly I go about a month to month and a half between feedings if I'm not baking. Kept in a quart mason jar way back in the coldest part of my fridge. I just stir it back together before my monthly feeding. I keep it on the counter for a few hours to wake it up. Once it rises about a half inch, back in the fridge it goes.

Try it out with some discard to see for yourself.
Mar 23, 2021 10:14 AM
201 Comments
Joined Nov 2007
SmksMar 23, 2021 10:14 AM
201 Comments
Lodge needs to sand their cast iron to smooth finish and implement better quality control.
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Mar 23, 2021 1:50 PM
1.9K Comments
Joined Sep 2008
fanglekaiMar 23, 2021 1:50 PM
1.9K Comments
Quote from Smks View quoted comment :
Lodge needs to sand their cast iron to smooth finish and implement better quality control.
They smooth out with use and work fine brand new. If they added a bunch of extra manufacturing steps the cost would likely double or triple and they'd sell fewer pieces. These are very inexpensive, made in USA items. Also, if you have a problem with quality, take a picture and email Lodge support. They'll likely send a replacement.

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