Lodge 10-1/4" Cast Iron Combo Cooker, LCC3

I love all the Lodge cast iron, they come pre-seasoned, but I always reseason all my new cast iron at least twice before I ever use it, I do it the old fashion way with lard, outside on my charcoal grill as hot as I can get it and for several hours recoating the inside several times and then making sure it cooks until all the lard is cooked into the iron, coating the inside bottoms especially, then I'm ready for years of fine cooking. When people say that food sticks they do not have the inside bottoms seasoned like they are supposed to be and I never use anything to clean except warm water and a paper towel, dry off and put away. If you cook on it often you should not have to put oil on it if it is properly seasoned and don't worry about germs and whatnot because when you preheat your pans, as you should before you use them but not too hot, it kills everything.

If your starting to collect Lodge cookware or just adding to your set, this is a good set. We have many pieces of Lodge and its wonderful. When I started my first own place, my granny gave me the basic frying pan, and said, take care of this, it will last thru generations, and be your most valued basic cookware piece. I still have it, around 40 yrs later, and have added on especially in the past 10 yrs, getting rid of Teflon. As some have stated, when you first get it.. seasoning and time will smooth it out, and make cleanup a lot easier. You can use it on a fire, grill, then back to stove top or oven with some cleaning of the outside. So its very versatile. Also, when cooking, turn your heat down, and turn it off a bit before finished, because it holds heat so well.. it will continue to cook for a while if food product is left in it, which means less on the electric or gas bill. Also remember, that you are getting a bit of extra iron in the food, which is not harmful at all of course, yet healthier. So many shy away from cast iron and give in to other types of cookware. I suggest you give it a try. :D A good cookware set suggestion is: something like this set, and a cast iron griddle ( the ones that cover two burners are greeeeeaaaat ! you can prepare extra or two food types on each side and use the middle to keep it warmer, yet not burning it, try a Lodge Logic Cast Iron Reversible Pro Grid Iron Griddle"... I have two and they are sooo handy! ) and of course some good stainless steel pots for your sauce / pasta type dishes just to have a full functioning cookware set up.