This was posted 1 year 6 months 26 days ago, and might be an out-dated deal.

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Lodge 5 Piece Cast iron Cookware Set, Black $170.43 (Was $369.95) Delivered @ Amazon US via AU

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Lodge 5 Piece Cast iron Cookware Set, Black $170.43 (Was $369.95) Delivered @ Amazon US via AUAffiliate
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CrypticM on 23/05/2023 - 23:24 amazon.com.au (2593 clicks)
Last edited 24/05/2023 - 08:16 by 1 other user
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Not the Cheapest deal, but almost close.

  • One Lodge Pre-Seasoned Cast Iron 5 Piece Set
  • Cast iron cover features self-basting tips
  • Easy-grip handles for secure control
  • Unparalleled heat retention and even heating
    Pre-seasoned with 100% natural vegetable oil.Use to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill.Use in the oven, on the stove, on the grill, or over a campfire.Great for induction cooktops

Update: new Price $169.49

Price History at C CamelCamelCamel.
Home & Garden Cast Iron Cookware Cookware Lodge

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closed Comments

  • Skitzout on 23/05/2023 - 23:40
    1. Price was $88.85
    • StickBug on 24/05/2023 - 00:11

      From 4 years ago.

    • garetz on 24/05/2023 - 01:40

      The difference is this time they are charging full postage costs.

  • jv on 24/05/2023 - 00:19
    -1

    Not the Cheapest deal

    Where can I get it cheaper?

  • psg1 on 24/05/2023 - 05:44
    +1

    Looks good, thanks OP. Have the skillet and would recommend to everyone. Got the set.

  • dukeGR4 on 24/05/2023 - 07:51
    -5

    Go with stainless steel tbh, all the benefits of a cast iron without the hassle of owning and maintaining one.

    I had two cast iron cause i wanted to be a wok (profanity), but binned them cause it's way too difficult to season them and I could never get it right

    • jetblack on 24/05/2023 - 08:01
      +3

      I don't do anything special with mine; mostly just a rinse and wipe in hot water, sometimes in regular dish soap if heavily soiled… I don't have to do anything special to season it/keep it seasoned.
      Its the lowest maintenance pan I've ever had!

      • dukeGR4 on 24/05/2023 - 14:25
        -1

        i did all that but the coating goes off and then you have to re-season again.

        real low maintenance pan would be SS, whereby you truly do not have to do anything. It's compatible with metal cooking utensils too.

      • barg99 on 24/05/2023 - 21:24

        No soap!

        Chisel it off for garnish!

    • Huntakillaz on 24/05/2023 - 08:22

      This is all you need to do.

      Make sure you dry it very well with a tea towel before seasoning
      https://www.lodgecastiron.com/discover/cleaning-and-care/cas…

      I would bake it in the oven sometimes on low/medium heat after seasoning

    • Cheaplikethebird on 24/05/2023 - 09:20

      I have both but I reckon if I had to have one frying pan I'd go the tri-ply stainless.

      The PITA for me is storing cast iron so that it doesn't rust.

      • dukeGR4 on 24/05/2023 - 14:26

        yes ss is the way to go. cast iron also weighs a LOT.

    • thedean on 24/05/2023 - 14:59
      +1

      Stainless steel is not even in the same wheelhouse.
      A properly season cast iron pan is AMAZING and nearly non-stock. Binning them is such a waste, i'd have taken them off your hands.

      Nothing beats the sear or carmelisation a nice heavy cast iron skillet can do. Stainless is a VERY poor conductor of heat, which is why they usually have cores containing a different material. All that sandwiched metal is not very good at managing heat.

      • Cheaplikethebird on 24/05/2023 - 15:09
        +1

        Yeah that's why I have both but if I had to choose one the SS is more versatile. SS is virtually non-stick also if you know how to use it.

        Cast iron is a very poor conductor of heat, that's why it holds heat so well. Tri-ply is better and so you get more even heating across the pan.

        • thedean on 24/05/2023 - 15:16

          I think the best SS is all-clad, but they sure are expensive.
          It's easier to maintain seasoning on Cast iron than it is to get your temps bang on for SS non-stick cooking.
          Also you need much more fat to achieve non-stick on SS, those proteins love to bond to the steel once the heat goes up.

          • Cheaplikethebird on 24/05/2023 - 15:21

            @thedean: I just do that water-drop test to make sure it's at the right heat. You can get some All-Clad for cheap off Amazon if you set up some alerts in CamelCamelCamel, there's also a new company called MadeIn doing 5-ply which is topping all the SeriousEats reviews and they're a bit cheaper than All-Clad.

          • dukeGR4 on 25/05/2023 - 15:09

            @thedean: add cold oil to hot pan for SS, always.

            i personally use water drop, when it glides around spray some cold oil. I could cook an egg without it ever sticking…

            • thedean on 25/05/2023 - 15:17

              @dukeGR4: Don't worry, I know how to do it.
              My point above is for a lay person it's easier to use a surface with a seasoning rather than perfect the use of SS.

              • dukeGR4 on 27/05/2023 - 10:24
                -1

                @thedean: if you know how to do it you wouldn't have struggled to achieve non-stick on SS, you claimed it yourself. sound's like skill issue to me.

                also, you expect a "lay person" to know how to maintain a cast iron and season it well? who are we fooling here?

      • dukeGR4 on 25/05/2023 - 15:17

        The sear and caramelisation on a SS pan is exactly IDENTICAL to that of Cast Iron for home cooking

        I bought a cast iron wok and a pan just to achieve wok hei but it's simply impossible to do it at home with the weak stove top. Unless you have a professional grade Asian stove at home that shoots flame like afterburner there's no point to own a cast iron because they will all taste the same and the biggest limitation is your stove top.

        If you really want nice sear put it on top of a proper grill with charcoal. that's the only way to have sear or caramelisation.

  • pacificstorm on 24/05/2023 - 07:51

    The lid is counted as well therefore making it a 5 piece? Wow.

    • pizzaguy on 24/05/2023 - 09:49

      It's always like that.

      Source: anyone who's ever bought a set of pots n pans.

      • pacificstorm on 24/05/2023 - 15:58
        +1

        Not so with a set of Scanpans. I'm sure the lid weren't counted as a piece.

        • pizzaguy on 24/05/2023 - 21:10

          And not with that one either!

          Times changed or something, either way my confidence is shaken.

  • Flying Ace on 24/05/2023 - 07:56
    +2

    Don't need the full set, just waiting for a good deal on the 30cm frying pan :-)

  • djmm on 24/05/2023 - 07:57

    When they say pre seasoned what do they actually do with it

    • CrypticM on 24/05/2023 - 08:15
      +1

      https://youtu.be/NEQP94YbYFo

      They mentioned something on pre seasoning.

    • PleasureMachine on 24/05/2023 - 11:55
      +1

      During manufacturing they spray an oil….it's primarily so it doesn't rust during transporting and storing until bought.

      I would wash it off and start your own seasoning straight up anyway.

  • jaygee on 24/05/2023 - 09:13

    Honestly I love cast iron, but the post use upkeep stops me from using them more. Bought myself a le creuset and it's been easier considering there is less after use care (not zero, but i'm a perfectionest and I really like to season my cast irons).

  • nosytt on 24/05/2023 - 09:24

    Isn't the whole point one good pan does everything? (Except the dutch oven obviously)

    • pizzaguy on 24/05/2023 - 09:50

      What's wrong with a Dutch oven? Works the charm like anything else.

      • pencilman on 24/05/2023 - 10:10
        +1

        What nosytt means is you shouldn't need 2 skillets and the additional flat pan. Especially when they are each quite heavy and take up space. One good fry pan/skillet should be enough plus the Dutch oven.
        That's what's holding me back from buying this too.

        • PleasureMachine on 24/05/2023 - 11:53

          The flat pan is lighter and is reallly handy for delicate foods that need a flip like pancakes and cooking fish. Without the walls it's a heap easier to get under the food to flip it. Doable is a skillet with high walls but depends how much you're cooking and if you want greater chance of a easier/successful flip.

          I like having ours for the option. Cause it's flatter, it's easier to store in our shelf.

    • Cheaplikethebird on 24/05/2023 - 10:27

      I would rather a cheap Kmart enamelled dutch oven over Lodge CI unless actually planning to use it on campfires

  • mattis on 24/05/2023 - 13:14

    Anaconda (Spinifex) set might be a good option here also, $89 down from $229.99 for club pricing atm:

    https://www.anacondastores.com/camping-hiking/camp-cooking/c…

  • rebel77 on 27/05/2023 - 11:21

    I've been looking for a wide cast iron griddle (by itself) like the one in the set but they don't really go on sale - any ideas ?

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