It's hard to believe that people bother with expensive non-stick cookware and stainless steel pots and pans when there are cheap and well made cast iron products like the Lodge Combo Cooker. Not only are they solid, they heat evenly, can go on any cooking surface (induction, ceramic, hotplate, gas, a camp fire) and their non-stick characteristics improve as they age provided they are used correctly. So...what is correct use you say? To me it is using sufficient cooking fat and no more heat than necessary - you can't replace cooking time with more heat, although it is tempting given the rat race many of us now live in. I suspect many have become dependant on non-stick cookware because of the modern worlds fear of fat. Cooking without enough healthy fat - whether that be olive oil, butter from a happy pasture fed cow, cold pressed coconut oil, goose fat - is a one way express lane to a flavourless meal that you have to scrape off the bottom of the pan. Not just a cast iron pan either, but every other type of cookware but those with non-stick coatings like teflon. Even then some of your food will stick. Because your meal lacks fat that carries flavour, you'll be more likely to over season it with large amounts of salty and sugary sauces. Anyway, back to the review before I start ranting about fat. The combo cooker is well made, versatile, and really cheap. You can even bake delicious bread in it: [...] [...] [...] It'll also encourage good cooking technique. You'll start to understand the integral relationship of fats in food for flavour and cooking, and gain a better appreciation of heat. Cast iron heats and cools slowly, cooking with it has taught me to think about what I want to achieve with the heat I am applying. If you are considering cast iron for cooking, this should be your first purchase. For all of you Americans, it is even American made. How brilliant is it that you can purchase such a good, cheap product made in your own country? I wish we had a cast iron cookware manufacturer here in Australia. This is not about the Chinese, it's about buying local and keeping money circulating in your own economy wherever possible. If you're in China, that means buying Chinese, if you're in the USA, buy US made, if you're in Australia...well I'd say buy Australian, but in this case, I'd be making my own or going without. Buy local people. It makes sense! If you want to read more about fats in food, I recommend the following books: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health Nutrition and Physical Degeneration Also, I hear that Chad Robertson in Tartine Bread recommends the Lodge Combo Cooker for home baked no-knead bread. Looking at the results of others baking his Tartine Country Bread, this combination seems to work a treat. Read more
Lodge is an institutional standard. IT's been around, and worthy of it's NAME and LOYALTY. These pans are heavy like "grandma's". I mean they are super heavy, two hands only. Do not leave on the edge of anything, or near small children. Honestly if one of these falls on their heads- it could and probably would cause permanent damage or dare I say it- YES, THAT REALLY COULD HAPPEN. These are weapon heavy. Now on to the fun stuff. I got my LODGE DUTCH OVEN, as a price saver, instead of buying the 3 qt and fry pan alone, this combo saves $15 bucks. and it's the same two pots. So that's reason one to buy. Amazon price ( and the benefit of Amazon Prime), is among the best. Target carries in some stores, and is a tad cheaper. But with shipping and convenience, go with Amazon. This pan set is pre-seasoned, however, a gentle wash and re-season with Vegetable and peanut oil combo, would take this to another level. Gently wash, and dry COMPLETELY. Then take your oil blend, and add with paper towel on both sides of the pan. Coating the pans, and drain off the excess. place on cookie sheets ( both pans face down) in 300 degree oven( using a gas range electric- lower to 275)for 24 hours. Let cool, and dry with towel again. THESE PANS ARE NOW SEASONED FOR SEVERAL YEARS. Cast Iron, never truly rusts, it just hates water, so keep that in mind, when owning cast iron pans. So if there is rust, you have not been taking care of them- properly. and will need to be re-seasoned, as described in previous paragraph. This may sound like a process, but honestly. LODGE PANS, will last for several generations. YES, generations, not just your lifetime. So keep that in mind. As you use it will be become less tempermental, and the surface will be better than any NON STICK, on earth. Cast Iron pans, love heat! So before you add anything, get your pans screaming hot,then add your oils, liquids, meats, veggies, etc. Including for baking, preheat, then add bread dough. As far as frying, there is nothing invented better, for fried chicken or fish. This is the essential tool, for golden, crispy, done on the inside chicken. ( hint- large pieces like breast or big thighs, take a small knife, and make 1/4 inch cuts in the flesh- about 3 -4, then liquid dredge, and dry coat, and fry), to ensure they are done. Fill 3qt, with 1 and half quarts of Vegetable oil. I think corn oil, makes fried foods too dark. I am a southern home chef, trust me, i know what I am talking about. The quart pans, also makes the world's best backed mac and cheese, fill up with cheese and sauce ( home made of course), leaving about 2 inches from top, and dust top with bread crumbs, let bake on 375 for 75 minutes then cool. Here is my 4th generation recipe: LOLITA'S MAC AND CHEESE RECIPE- Yes it is famous!!! 1 1 POUND-BOX CAPATAVI, ( BOIL AND COOK FOR 7 MINUTES- do not cook fully) 1 POUND OF SHREDDED EXTRA SHARP CHEDDAR CHEESE 1 cup of shredded Mozzarella 1 cup of Colby jack. 3 cups of butter milk 1 1/2 cups of whole milk ( no exceptions) 1 stick of butter 2 tsp of each: garlic powder,black pepper, lawry's seasoned salt, onion powder, table salt, sugar 1 tbs of corn starch. 3 tbs of ALL PURPOSE FLOUR. Drain pasta and set aside. In 3 qt pot,( on a medium flame) combine all ingredients, melt butter in bottom first, dry ingredients ( it will be a seasoned roux) add the milk- mix,then add cheeses and make your cheese sauce. Add pasta, combine, and then bake, dust with seasoned bread crumbs. and VOILA, the world's best mac and cheese. The Fry pan is egg's and bacon's best friends. You will feel like a real cook, when you are using these pans. Also great for camping. so this is a must to tote on day trips. Which is why I LOVE this set, when I am having a back yard or back mountain BBQ, I can grab these from the kitchen, and take my cast IRON GRIDDLE ( another must have, the smooth one, not the ridge, unless you know you are doing steaks). And I have all the tools, we are going to need for survival. Again, this LODGE set is paramount, to any kitchen, camper, or person that cooks their food. since it will last forever. Again this a forever buy, there are few things on earth, that will outlive you, that you will buy. and honestly, this is one of them. *remember gently wash, never use a scouring pad, and dry completely each and every use. This set will become apart of your legacy, to your children and grandchildren, when they think of all the amazing meals, turned out in these pans. seriously. My mom kept her small fry pan, over 50 years ( given from her mother). This will be one of those heirlooms, that will be super sentimental to your family. * the mac and cheese, is very high in fat and calories, and should only be eaten 3 times a year. Or your cardiologist will love you. Read more
