Ozb's favourite brand. 10.25 diameter.
Style Name: Combo Cooker
Model name 3.2 Quart Cast Iron Combo Cooker
Material Cast Iron
Brand Lodge
Colour Black
Item dimensions L x W x H 39.1 x 27.2 x 9.9 centimetres
Capacity 3 Liters
CamelCamelCamel.
It is versatile. Once seasoned, it is better than non-stick pan for things like eggs. No need to use special utensils. You can use any metal utensil. No peel off of none stick coating. I would have eaten at least 10 non-stick coatings in my life as when non-stick pans start pealing, you will eat them without realising. You can abuse it and still work as new when you season again. I moved to cast iron few years back and will not buy a non-stick pan again in my life.
Ditto.
Not to mention the uniform was and consistency of the heating across the pan.
only if preheated though. Don’t cook with cold cast iron.
@ATangk: It's all in the temperature.
Cast iron is more non-stick than so called non-stick cookware, when used correctly
https://en.wikipedia.org/wiki/Leidenfrost_effect
I love cast iron pans and they're the most used pans in my kitchen.
Cast iron is a poor conductor of heat and because of this doesn't heat up quickly or evenly. My understand is the advantage is in the thermal mass of the heavy pans. Throw a cold piece of meat in a hot cast iron pan and you don't get a big temperature drop and will end up with better searing.
Yes, I have a cat iron fry pan that I use all the time. I'm asking about a cast iron Dutch oven type thing like this.
I have a cat iron fry pan
Do they cook well?
These are great for baking bread because they keep the heat and moisture/steam inside. Any solid dutch oven will do. I prefer an enamel coated dutch oven as they are easier to maintain but the benefit of this is its versatility.
This specific model is good for baking breads or anything where you want to seal in heat and moisture. And it's versatile as can use both parts separately to cook in. Exposed cast iron is much cheaper and more robust than enamelled versions hence their popularity.
But you generally don't cook anything acidic in it - eg:tomato sauces and marinated meats are tricky. The acid removes the non stick coating and reacts with the iron, which ends up in your food.
Joshua Weissman uses one of these in his guide for making the ultimate homemade sourdough - https://www.youtube.com/watch?v=jJpIzr2sCDE
Any dutch oven will generally do the same as the key is trapping moisture. This is just a more versatile option but I find it is a little small for my sourdough.
If you have pet birds at home, non-stick pans are actually toxic to them.
Especially when they end up in your omelette?
Ingesting non stick coatings are dangerous for all living creatures but how would non stick get anywhere near your pet birds?
Birds are susceptible to a respiratory condition called "teflon toxicity" or "PTFE poisoning/toxicosis." Deaths can result from this condition, which is due to the noxious fumes emitted from overheated cookware coated with polytetrafluoroethylene (PTFE).
Yes, you can stovetop and oven.
I'm getting one for Sourdough.
Good price for these times but has been as low as $40.60 in the past
Last I checked it was that low in 2018 and hasn't been that cheap since.
Yes that is true but it shows the possible low range
It's been around this price for at least a month.
So they are using the fry pan as a lid for the deeper one. I'd prefer a centrally-located handle as a lid. Made In USA is very unusual. Never tried this brand. I bought my cast iron pan at Kmart many years ago. So cheap and I expect it to outlast me.
Lodge has a very good reputation. The iron is a different quality to the one from kmart (I have tried both).
Luv my Lodge, needed to be conditioned, wifey hates it because of the weight, and a chore to clean
But cooks beautifully
I used my Baccara enamel Dutch oven to hold charcoal embers and it permanently damaged it with ash.
This looks like a good replacement but my infamous bolognese and it’s tomato acidity would probably ruin this. I love my Lodge pans though.
Anyone have a suggestion on a good enamel Dutch oven at a reasonable (ie non-Le Cousteau) price?
Tomato sauce won't ruin the pan, just the seasoning which can be replaced. That being said I would cook bolognaise sauce in one of these.
…I
wouldwouldn't cook bolognaise sauce in one of these.
Oops
Staub.
I'd still go LC though. You can give it to your kids when you're dead.
Might be of use for those who got the above set
https://www.house.com.au/product/lodge-grill-pan-scrapers-se…
Not genuine
I've got both.
Indistingushible quality. Its plastic and silicone, not exactly super-materials.
@richox: If you say its OK then that is good but plastic and silicone can range from great to horrible, depending on the manufacturer.
Copies are often inferior.
bought from the previous deal (13'), got delivered with broken handler so have to return and get refunded :/
Do these work on an induction cooktop?
Work well. as good as other products. Need a longer pre-heat period though to ensure even heating and because you want to slow heat em a little bit at first.
So allow another 2-3 minutes on the grill before you put the food on thats the negative.
Cheers! Have previously held off buying Lodge cooking products because I was uncertain they would work on induction cooktops. That’s great to know - thank you!
Made in China vs Made in USA.
What sort of things are people cooking with this where cast iron provides an advantage for cooking something in the oven over, say, ceramic?
Are these good just because they can be used to cook directly on the stove, as well as in the oven?