3.2 Quart Cast Iron Combo Cooker

  • SKU:LCC3
  • Weight: 13 lbs.
  • $62.00
It's a deep skillet, a fryer, a Dutch oven, and the lid converts to a shallow skillet or griddle. The Lodge Combo Cooker is a versatile piece of cast iron cookware that allows the preparation of almost any recipe. Great for kitchen and outdoor cooking.
  • Foundry seasoned, ready to use upon purchase.
  • Use on all cooking surfaces, grills and campfires.
  • Iron cover converts to a skillet.
  • Oven safe.
  • Sauté, sear, fry, bake and stir fry to heart’s content.
  • Made in USA.

The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.


If you do Nothing Else...

Hand wash. Dry immediately—even before first use.

Rub with a light coat of vegetable oil after every wash.

How much oil? Enough to restore the sheen, without being “sticky”.

Why? To keep the iron “seasoned” and protected from moisture.



Seasoning—It isn't Salt and Pepper

“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.

Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.

Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.


Let's Cook!

Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)

On glass or ceramic cooktops, lift cookware; never slide it.

Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.

Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.

Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.

Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.

Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.


To Soap or not to Soap...

If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.

Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.


Rust?! Don't Panic, it's not Broken

Without protective seasoning iron can rust.

It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.

If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).


Refurbish Your Finish

While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

* Rinse and dry completely.

* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.

* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.

* Set oven temperature to 350 – 400 degrees F.

* Place cookware upside down on the top rack of the oven to prevent pooling.

* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

* Store the cookware uncovered, in a dry place when cooled.

* Repeat as necessary.  

Check out this helpful video too.


Some Basics

Gas flames should not extend up the sides of cookware.

Match pan size to burner size.

Don’t use in the microwave.

When deep frying, fill cookware only to 1/3 of capacity.


L410 Sportsman's Grill Assembly Instructions

Customer Reviews

Average Rating

4.7 out of 5 stars

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  • Angela


    Saturday, February 27, 2016

    This is my all time fave cast iron combo. I have a large number of Lodge products and I also have quite a few cast iron pans and skillets that I've collected from estate sales, yard sales, piles of "trash" beside the street, etc. I just ordered the 5 impression corn stick pan as well as the "Traditional Southern" cookbook (in hopes of finding a great corn pone recipe since my Grandmama's recipe died with her!) This combo set is the bomb. As others have commented, I also use the "skillet" part more than the deep fryer part. The fact that they fit together as top and bottom, no matter which you're actually cooking in is great. Only wish they had a larger version (like a 12 inch size). BTW, also LOVE the silicone lined (fabric) hot handle holders. I have several sets of them and they are invaluable!

  • Saturday, October 17, 2015

    I love mine! I use the bottom part all the time for deep frying chicken, etc. Love the lid/skillet combo piece and use it both ways. I rarely need to use other pans.

  • Monday, September 14, 2015

    I LOVE this set. This is my first cast iron skillet. I have had it for two years now. At first I didn't like it because when I tried frying fish, it kept getting stuck. Then I realized I had to dry the fish before cooking and voila. this thing is awesome. I make everything in this skillet. Yet to make a bread,

  • Tuesday, August 11, 2015

    I love cooking on cast iron...been doing it for years. This is my favorite pan combination. I use both the deep and shallow pans separately and together. If I use the bottom pan on the stove, the top becomes the cover and vice versa. Either in the house, camping, canoeing....I even take it on vacations, this pan travels with me. I can get a meal for up to 4 to fit in it...highly recommended,

  • Tuesday, May 19, 2015

    I received this as a gift in January 2015 and have really enjoyed cooking with it. I have definitely used the lid as a skillet more than the deeper piece, but enjoy using them both. These have become my "go-to" cookware for at least half of my moments in the kitchen. I'm really happy with them.

  • Monday, May 4, 2015

    I bought this at a Lodge Cast Iron store yesterday. I love it already. I was advised to fry in it a couple of times before using for other things. I went home and fried some delicious cod. I am getting rid of my Fry Daddy.

  • Thursday, January 8, 2015

    I got this a xmas 2014 gift & have never used my other pans since. Coming in around the 10"-12" range, it suits my cooking for 2-3 people perfectly. I actually use the lid/pan more than the deep side pan. The pre-seasoning is enough to get a new person used to having having cast iron but did have some stick when cooking meats. The lid/pan has a short ridge to keep from sliding around on the deep cooker, but does prevent the effect use of a different lid on it. The deep cooker can actually be turned over to use as a tall lid in the oven for those dutch oven roasts. Definitely worth a solid 4.5 stars.