Reddit mentions of Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black

Couldn't sleep so I just made coffee and stayed up making doughnuts in my lodge combo cooker.
https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_i_-SD5Cb27754S0

Used this recipe

https://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html

it’s this guy

Great combo small dutch oven that uses the skillet as the lid.

Great job! If you get really into it look for a lodge, cast iron duo pot/lid to get the best crust on that bread you could imagine.

Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch... https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_sms_c_api_i_ipDCCbNX8KY63

http://pinchmysalt.com/baking-from-tartine-bread/

My wife has been into this for a few years now, and we are never devoid of crispy, crackly bread!

Get cast iron! It will outlast you. Check local places for second-hand if you can, otherwise order Lodge cast iron from Amazon.

Here's a link to a combo cooker I got recently:

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_4?ie=UTF8&qid=1320194383&sr=8-4

Check Lodge's website if you want to see the full range of products. For a full set of cast iron, I recommend getting a skillet, a griddle/grill pan, and a dutch oven.

The only thing better than a cast iron dutch oven is the a cast iron dutch oven where the lid is a skillet.

thanks! i'm using theLodge 3qt combo cooker - i had the same concerns but in the end it was more than enough space. not sure how it would handle a loaf of a more oblong shape, but i'm very pleased so far!

deep dish chicken fryer with reversible lid... http://www.amazon.com/LCC3-Pre-Seasoned-Combination-Skillet-Shallow/dp/B0009JKG9M/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1405659069&sr=1-2&keywords=lodge+chicken+fryer

a proper cast iron setup

a great cookbook

a set of unique spices or ingredients in the style of his favorite cuisine?
italian, french, mexican, indian, spanish, chinese...

I don't know about other brands, but I know Le Creuset sells a multifunction pot where the lid is a skillet and you place it upside-down onto a base that turns it into a dutch oven. The bigger one is like $350. (I used to work there.)

OP: I'd go with a dutch oven and a cheap nonstick. The nonstick will barely weigh anything and should be relatively small (I wouldn't go bigger than 10") so it should be portable. The nonstick is a small addition for way more convenience.

Edit: Boom, Lodge multifunction. Best $30 you'll ever spend.

I feel like for 50 bucks you can find a nice dutch oven or one of those cast iron cookers. I've heard people have great results making bread in these.

On another note, that website's play on the word "artisan" has me really irked.

may I suggest this An unmatched combo; skillet + pot = dutch oven! For $35 it's a steal and you can start throwing away all the other pots and pans that cause such a clutter.

Yep, and that'd be high up on my list of things to add (along with a couple gadgety doodads). I left it out because cast iron could be a bit intimidating for a beginner to start out with. I have this Lodge Combo Cooker, which gives me a 10" skillet and a deep walled 3QT dutch oven, all in one for about $35.

I just got this thing last week:

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cooker-10-25-inch/dp/B0009JKG9M/ref=pd_sim_k_3

ITS AMAZING. SO many uses

Idk what cookware you do have but roasts (like a pork loin or whole chicken) tend to be cheap and pretty easy to cook. Eggs is a staple for cheap food. White fish or tuna are cheap too but don't eat tuna more than a couple times a week because of mercury. Protein powder is a very cheap source of protein however the upfront cost can be jarring.

Frozen veggies are my preferred choice but canned is good too.

The only spices you really need are salt and pepper. Kosher salt and a pepper mill are god tier. After that I'd say garlic powder, paprika, cinnamon, cayenne, cumin, ginger powder.

If I had to pick cookware that was reliable af I'd easily choose a cast iron skillet, enameled Dutch Oven and a small nonstick pan. The first two are both Lodge brands and you can do like 95% of cooking in just those two... possibly just the Dutch oven. There's also this 2 in 1 combo that might actually be the best of both worlds.

I'm a big fan of the Dollar Tree for kitchenware. One of the best purchases I made was a micro shredder and I use it for blocks of cheese. Way cheaper that pre-shredded. The only thing I wouldn't buy from there or any shopping center would be a knife. On a budget I love my Kiwi brand knife (~$8) and I've heard great things about Kuma but haven't had the opportunity to try one yet. Most cooks recommend Victorianox Fibrox but I can't recommend that on an extreme budget.

Also replacing breakfast with only coffee is a great way to save money. I had something else to say but I can't think of it at the moment. Cooking delicious on a budget is a hobby of mine.

Edit: oh yeah, DRINK WATER

I would recommend this since the shallow skillet is perfect to use as the base. Easy to score when the bread is in it too.

Personally, $250 would be a lot for a 16 year old. I'd teach him how to cook for himself...get a Lodge cast iron, season it, and get expensive steaks, bacon, and eggs.

If you go with watches, get one with sapphire crystal. Seiko and Citizen are top brands.

Beef stew. The pressure cooker version is great too, but the edge definitely goes to the Dutch oven, if you have the inactive time.

This is in addition to bread (no knead or otherwise). I've had way better results in my combo Dutch oven than any other method.

I use this dutch oven. Best part is using the flatter part as the bottom so you can just slide your dough onto it.

Lodge has a a Dutch Oven in which the lid is actually another frying pan.

“3.2 Quart Seasoned Cast Iron Combo Cooker. The Lodge Cast Iron Combo Cooker does it all. A deep skillet, a fryer, a Dutch oven in one, plus a lid that doubles as a shallow skillet or griddle. This versatile piece is perfect in the kitchen or great outdoors.”


I loved the versatility aspect. The bonus is you also have a unbreakable container to store precious items when in transit. I think it will be my next purchase.

Here’s a link for you, and happy camping.

Huh? I used this Lodge set which is advertised as a dutch oven: https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M


 


https://www.rei.com/product/100411/lodge-dutch-oven-combo-cooker-32-qt

$40 Chef's Knife

$15 Cutting Board

$40 Cast Iron Dutch Oven

$10 Stainless Steel Cooking Utensils

$99 Food Processor

$205 is the best I could do.. you could probably get a cheaper cutting board.. but.. that was the best large plastic one I could find..

I just bought this combo cooker off Amazon a few weeks ago and I love it. Like everyone says, the more you use it, the better it is. I have used it to sear steak, cook fish, fry bacon and eggs, make skillet potatoes, a giant cookie, a deep dish pizza, etc...and that's just with the LID part of the cooker which doubles as a skillet.

I love the fact that it's two separate pieces that combine to make a dutch oven which I have made some pretty awesome crusty bread in.

Cast iron isn't some magically cooking device and like everyone says...don't listen to the people that say you need to pamper the crap out of it. Just USE it! It's so easy to use, it stays hot and it's easy to move your food into the oven to finish cooking. Did your get stuff stuck to it? No problem! Usually while it's still hot I just poor some water it and it sizzles that stuff right off! If worse comes to worse, I have a scrubber I use only for the pan and after it's dry I just wipe it with some canola oil. It's a lot more low maintenance than people think as long as you use common sense. Don't scrub it with soap and don't leave it sitting in your sink with water in it.

Just a regular plain home oven and this exact cast iron combo cooker.

Don't buy a set-- buy individual pieces. You'll save money because you'll only be buying what you need, and not what you won't use. My essentials:

An All-Clad Saute pan. $50 at TJ Maxx, Marshall's or Home Goods. There's not a TON your roommates can do to mess it up.

A Bialetti Aeternum nonstick pan. $19.87 on Amazon. If your roommates mess it up, it's only $19.87 and nonstick doesn't last forever anyway. Plus, this doesn't have any weird chemicals that do who knows what to you.

A saucepan or two from Ikea. Really. They have some nice heavy bottomed ones. They're not terribly expensive either.

A Lodge cast iron skillet. New, they're not that expensive, but I guarantee there are a couple at your local thrift shop. You can reseason it and it will last forever. If your roommates muck it up, reseason it again (I had someone mess mine up housesitting, it took about half a Sunday to fix, but it is fixable).

A stockpot for soups, stews, etc. I'd buy that from Ikea too, or see what's on sale at TJ Maxx.

Oh, this is a great one: http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cooker-10-25-inch/dp/B0009JKG9M/ref=pd_sim_hg_4 combo saucepan/cast iron skillet.

Amazon? I'm getting myself this pair for my birthday

• Lodge sells direct: Lodge 3 Quart Cast Iron Combo Cooker/Dutch Oven or Amazon ~ 'combo' because lid can be used as a frying pan. I bake using it upside down, putting my dough in lid, easier to drop into the shallow than deeper part. I reserve both parts for bread baking, not to sear meat or other cooking.
  
• My go-to video: Lewis Kelly's: Tartine for Dummies

I don't have one yet, but I've heard good things about this one as well.


Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_api_Reryyb1CTD8RV

It can be found for less money.

I love mine, use it constantly. I love that the lid doubles as a skillet.

Your deep skillet is also available in a combo where the lid is a shallow skillet. It's called a combo cooker and if you find a way to purchase that lid/skillet that has its own handle, you've completed the combo.


As an added bonus, the lid also sports a great big Lodge embossed on the bottom.

I wouldn't use an actual Enamel Dutch Oven for baking sourdough. I did that for a while and it ruined the enamel coating.

I use this now specifically for bread and it works great:

https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M

We registered at Amazon for the selection and convenience. We could find just about anything on amazon, and could add anything else through the universal registry feature. Guests shipped most gifts to our home, which was great since we live across the country from where we were married. I'd heard the return policy was rough, but luckily we didn't have any duplicate purchases. Amazon's registry was perfect for our needs.

Some of the most-used items we received:

• VonShef mixing bowls.
  
  
• Narrow measuring spoons. These fit inside containers and are so much less messy.
  
  
• Glass tupperware set.
  
  
• Adjustable temperature water kettle. Our household is really into coffee and tea, and this has made all the difference.
  
  
• Coffee grinder. Our total splurge of a grinder that was generously gifted by another coffee nerd.
  
  
• Griddle pan. Perfect for grilled cheese, pancakes, etc.
  
  
• The Harry Potter box set. We put this on there to break up the typical household list and were so excited for a nice hardcover set!
  
  
• Cast iron dutch oven/skillet combo.

All purpose you say?

It should also be noted that if you do not already own a cast iron pan, Lodge also sells a dutch oven/cast iron pan set. That is to say, the lid to the dutch oven, can be used as a pan.

I could really use this cast iron skillet to use for cooking both at home and when we go camping. C'mon...gimme a surprise!

If you want a good inexpensive non teflon pan that will last forever I suggest a lodge cast iron skillet.

This dutch oven has a lid that doubles as a 10" skillet.

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1394343050&sr=1-1&keywords=lodge+cast+iron

If you like the dutch oven you might want to consider the reversible griddle/grill.

http://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_47?s=home-garden&ie=UTF8&qid=1394343097&sr=1-47&keywords=lodge+cast+iron

10" is a good size for cooking for one or two people. The 12" pans are a lot heavier and so i tend to stick with the 10" unless i really need the surface area, and then i often use the griddle.

I would highly recommend the lodge combo cooker. Works the same way as a Dutch oven, but easier to load and score a loaf without burning yourself.

https://www.amazon.ca/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M

I use a cast iron combo cooker for my baking. I know you said you own an a cast iron but this combo works great for me. It's $29 which is much cheaper than Dutch Ovens.

This combo cooker was recommended by Chad Robertson in his Tartine bread cookbook.

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M

Here is the combo cooker I use. I do about 15 minutes with the lid on for steam, then another 15 with the lid off. Super happy with the results.

I was thinking about getting this one.

I'm using the lodge cast iron combo cooker and I really like it. It is good because you can bake with it upside down, like a bread oven cloche (using the bottom on the top acting as a large domed lid).

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/ref=mp_s_a_1_2?adgrpid=57694863284&hvadid=274716765092&hvdev=m&hvlocphy=9022196&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=4040917449113359869&hvtargid=kwd-302136551955&keywords=lodge+combo+cooker&qid=1555722764&s=gateway&sr=8-2

I have this one and love it https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_other_apa_AI7WzbE5ZFV7M

The long handles mean you have 2 well functioning skillets in addition to the oven capability. The smaller size hasn't bothered me but I also plan on getting a 6qt enameled in the future so you'll have to decide what's best for you.

I've got this and it's great for boules!

If you're looking for used, you'll have to shop thrift stores or ebay or something of the sort.
I didn't want to deal with other peoples shit on a new to me pan, so I just bought new off Amazon

Easier to get the dough in, mostly. That one is really expensive though. I, and many other folks, use a cast iron combo cooker. You can use it as a regular dutch oven, too.

If you wanted to go cast iron, maybe this skillet combo? It's got the extra benefits of being very multi-functional and space saving.

Something like this would last generations when taken care of properly.

You get a 3 quart pot that you can use for whatever (frying chicken, soups, stews, chili etc.), just be careful with highly acidic foods (spaghetti/tomato sauces), a 10.25" skillet that doubles as a lid to do covered oven dishes like roasts and such.

Check out /r/castiron if you are going down this route. TONS of info in that sub.

I assume you have the combo cooker since you say you put the bread in the deeper part of it. The walls of the dutch oven/combo cooker should not be there to keep the doughs shape. All it does is give the dough a steamy environment for it to rise properly in the oven (called oven spring). Using the lid will eliminate the need for parchment paper (you can dust some corn meal or spread some oil on it) and is the combo cooker's strength when it comes to baking bread. You can also score it right after you've placed it on the lid.


The way I do it (I only have a dutch oven and not a combo cooker) is cut some parchment paper to a little bigger than the proofing basket. I then put my cutting board on top and flip everything. You should be able to hear the dough exit the basket. I then score the bread before I lift and gently place it into the dutch oven, which has been in the oven preheating at 260 degrees. I put the lid on and wait 20 minutes before I remove the lid, lower the temperature to 230 and bake for another 20-30 minutes. The finished dough should have an internal temperature of 95-100. I've had great success with this method. Here


Now, I can't stress this enough: the dutch oven/combo cooker should not be there to support your dough's shape. If it is you are not shaping it/developing the gluten enough. You might get some good bread either way, but you will never get that open crumb structure that everyone's after. If you want to get a nice open crumb here is what you do:

• Use relatively high hydration (70% is nice and manageable even for beginners)
  
  
  
• Make sure to develop the gluten structure during mixing. Trevor J Wilson on YouTube has a few excellent videos, particularly his on the Rubaud method.
  
  
  
• Fold the dough a few times. The more folds you do, the better the structure (usually). I do one about every 30 minutes for the duration of the rise, but 3 folds during the first 1.5 hour is sufficient to get a good crumb. You have to make sure you don't deflate the dough during each folding session. You will definitely get plenty of doughs that will come out like flat discs, but eventually you will get consistently good bread.
  
  
• Pre-shape and shape. This adds tension and will give you a nice sturdy dough that will support it during the oven spring.
  
  
  Hope this helps and wasn't too long of a description. Good luck with future bakes!

Cast iron dutch oven but only use top as needed on stove. Stomps out the smoke.

Also awesome for so many other things.

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M

By 'Oven' here you mean cast iron dutch oven?

I have one that gets a lot of use and is the best of both worlds, but not enameled:

https://www.amazon.co.uk/Lodge-litre-quart-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1539699430&sr=8-1&keywords=lodge+combo+cooker

Usually costs about $40 in the US, too.

This appears to be a double dutch oven. Not to be confused with double dutch jump roping or farting under the covers... twice.

I just bought this. It's similar but without the handles. I dig it.

You are so very welcome! Your bread came out beautifully! Awesome job. Bread making is a journey. A joyful one I hope. And it can be very satisfying. Especially while eating!!
You may find this cast iron combo easier to deal with in putting your dough in - I’m sorry it’s a link to Amazon, but it has the best description of this Lodge Combo. It’s the one ILodge Combo

Enjoy your journey!

Just about any food scale will do but I cannot recommend this enough:

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/ref=mp_s_a_1_6?adgrpid=58901819907&gclid=EAIaIQobChMIucbug_mY4wIVh5OzCh0Q8QTWEAAYAiAAEgI4r_D_BwE&hvadid=274716464534&hvdev=m&hvlocphy=9008164&hvnetw=g&hvpos=1t2&hvqmt=e&hvrand=17238500916345878914&hvtargid=aud-649564993678%3Akwd-329816178844&hydadcr=14889_10218911&keywords=lodge+dutch+oven&qid=1562163641&s=gateway&sr=8-6

It will be necessary if you plan to make nice sourdoughs. Bakery ovens have steam injection so a Dutch oven will trap steam from the bread and replicate the effect.

New (rough surface) Lodge or old (smooth surface) Lodge? If new, looks like this is what you got: https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/

I have everything but the roaster. I have a cast iron set that doubles as a dutch oven. It's pretty amazing.

Don't know if being sarcastic, but they are amazing and cheap!

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_2?ie=UTF8&qid=1393822556&sr=8-2&keywords=lodge+cast+iron

http://www.amazon.com/Lodge-L5SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDG/ref=sr_1_3?ie=UTF8&qid=1393822556&sr=8-3&keywords=lodge+cast+iron

Also I usually try to shoot for 2 inch thick steak. I heat grape seed oil in the skillet, sear on both sides and cover in sea salt and pepper. I pick it up lay it on a bed of rosemary and throw it into the oven at 225 until it comes up to temp. Let rest and then enjoy.

With the acid/tomato thing, I have found that once the seasoning is well established I can make chili and other acidic things without any real issues. Same with soap which I'll use after broiling fish in the pan.

I'd say that my dutch oven doesn't get as much use as my skillets, but then if I had a something like this or the oven listed in the original post, at least the lid would be used often. My current one has a self basting lid that is a pain to clean and season.

Really, the lid is a make or break for the thing. If you want to use coals on top, get one with a lip. If you like to see your stuff cook, find one with a glass top. You get the point.

I have Griswold, Wagner, Lodge, and Benjamin & Medwin pans. The Griswold was a gift from someone that doesn't cook in cast iron pans, and the others were purchased new. The Griswold is used the most, Wagner and Lodge both seem to be fine, but I like the handles and the (semi) polished surface of my Wagner pans a bit better. The Benjamin & Medwin pans were purchased new about 20 years ago and are have the worst quality control. I don't believe they are still made.

I know someone else mentioned cast iron and I wanted to make sure you saw this combo cooker that is also cast iron BUT this one item serves as a dutch oven, a skillet AND a pot. You will see what I mean when you click on it. I have had it on my camping WL for a while but think I might go buy t at the store this afternoon! You should get one for yourself!!

It's a good thing I showed up just in time with my frying pan. Together we were able to beat the poachers over the head and then draw on their faces. We sure taught them a lesson!

What are you baking in/on? I strongly recommend the Lodge Combo Cooker. It's very popular among home bakers. Preheating it in the oven and then plopping a loaf into the hot shallow side and putting the lid on helps create the oven spring and steam that is so hard to create at home as commercial bakeries have steam input into their bread ovens. Here's a couple of my loaves made in it.

$33
Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart
https://www.amazon.com/dp/B0009JKG9M

$80
BergHOFF® Ron 2.6 qt. Cast Iron Fry Pan
https://m.bedbathandbeyond.com/m/product/berghoff-reg-ron-2-6-qt-cast-iron-fry-pan/3334142

I'd get this if I didn't already have both individually

What do you guys think about this as a good option?

http://www.amazon.com/gp/product/B0009JKG9M/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

I would suggest a cast iron griddle and a dutch oven/skillet pan combo like http://www.amazon.com/gp/product/B0009JKG9M or http://www.amazon.com/gp/product/B000LEXR0K

Another less common, but surprisingly useful tool is an immersion blender. It's great for anything from creamy soup to pudding to protein shakes.

I purchased this Cooks Standard set 4 years ago for $225 and I've been loving it. No need to worry about using metal or scrubbing hard. I do occasionally use Bar Keepers Friend to polish up the pans for a brand-new look.

If you don't want this brand/set specifically, for sure get at least tri-ply like already mentioned. I think metal pans (vs non-stick coating) are better for all around cooking. Sure, you need to use more oil/butter in your cooking, but moderate amounts of fat are important in a diet. Its highly processed, added sugars, and excess salt you need to worry about.

For when I needed a non-stick, like for eggs, I picked up this T-fal and the non-stick is fantastic, even after a few years of careful use.

I also have a Lodge cast iron dutch oven set which is great for when I use it, but I find it difficult to use effectively. Perhaps I'm just not using the proper techniques, so I don't get much use of it... but I do love to use it when I get around to it. Learning proper care for cast iron is essential - read up before you use (and possibly ruin!)

Would you recommend a dutch oven over a cast-iron combo like this? The author said that's what they used and I imagine it'd give me a little more cooking versatility (though, I don't have a dutch oven and have a number of similar pans)

I got this combo cast iron cooker from Amazon. I'll remember to let you know though when I weigh my dough when I bake next this week, but if it helps, I generally use the tartine country bread recipe! I know thought that sometimes I feel like by breads bake the perfect size in the Dutch oven I linked above. Like the dough to Dutch oven capacity ratio seems to be perfect with the tartine bread recipe!

Also your flat top is looking good! Almost there! Sometimes I honestly feel like I just get lucky, I don't even know why mine does that hahaha

I just picked up a Lodge Combo Cooker and I am curious to know what the best way to season it would be. I heard that it helps to just cook up like 5 pounds of ground beef to get a good surface.

And of course, Canada gets shafted again. :(

Interesting.

Would this product suffice, even though it is listed under "outdoor gear"?

I was thinking one of these guys for Logan's cookpot. or Daniel Day Lewis.

Oh! I forgot about that one. My bad. This is the one I have.

Lodge makes this Dutch oven/skillet combo. I love it.

Lodge Combo

There's a number of excellent tutorials about how to season them. I find the Lodge to be a bit "bumpier" than other coast irons I've used. This means it takes a lot of costs of seasoning to create a smooth surface. Canola oil is the classic choice, with flax seed oil being the new kid on the block. I've tried both, and I think canola is bit easier to get a good seasoning with, but once perfected, the flax is seriously glossy. Eggs sliding around glossy.

I'm trying to make the switch to cast iron now. Still learning how to not burn my food on it... but giving me a new challenge in the kitchen is something I'm enjoying, especially after hearing the praises of cast iron sung so often.

I know a lot of people are critical of Lodge for one reason or another, but I bought the combo cooker and have been loving it so far. Very versatile pieces.

You're in luck! It just so happens that I know some great recipes with boneless skinless chicken breasts:

Chicken marsala

• The good: Few ingredients, doesn't require fancy equipment. Pour the extra marsala sauce over pasta for an inexpensive and impressive meal. Gives you an opportunity to make the joke "I love cooking with wine. Sometimes I even put it in the food."
  
  
• The bad: If you're under the legal age, you may have to ask an upperclassman to buy the wine for you.
  
  One pot chicken and vegetables
  
  
• The good: all-in-one healthy meal. You're getting protein, fiber, micro-nutrients, all the good stuff. Set it and forget it. After the initial prep work, throw it in the oven for 45 mins and go relax.
  
  
• The bad: chopping veggies is a little tedious. Get a roommate or SO to help. You'll need an oven-safe pot. I use the Lodge combo cooker which has gone up in price since I bought it. Do yourself a favor and don't google "Le Creuset."
  
  Chicken fajitas
  
  
• The good: Spicy and delicious.
  
  
• The bad: None. Fajitas are F-ing awesome.

I got this Lodge Dutch Oven with a lid that doubles as a skillet

And America's Test Kitchen Cookbook

And my secret Santa got me an awesome 2 qt slow cooker and slow cooking for two recipe book, that I need to put on the secret Santa page..

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

• kitchen scale: A recipe weighs about 1800g, plus the mixing bowl, so make sure the scale goes that high. https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1482510750&sr=8-1&keywords=oxo+scale
  
• dutch oven: The book recommends 4 qts. I've had success with 3.2 qt combo cookers. Two dutch ovens would be even better as all the recipes are for 2 loaves. https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1482510707&sr=8-1&keywords=combo+cooker
  
• thermometer: Ken Forkish is very particular about the temperatures in his recipes. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_2?ie=UTF8&qid=1482510838&sr=8-2&keywords=pen+thermometer
  
  Nice to haves:
  
  
• Banneton proofing baskets: You need something to put your dough in as it rises. In a pinch, a mixing bowl will work. Banneton baskets are purpose made for this. I use an 8". The ones I've bought are no longer sold on amazon, but I suspect any 8" to 9" round basket will do. Heres one: https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6/ref=sr_1_4?ie=UTF8&qid=1482511260&sr=8-4&keywords=banneton+proofing+basket
  
• Big tubs for mixing: Most mixing bowls are frustratingly shallow for 1800g recipes. He recommends these in the book. They're pricey, but they do work well: https://www.amazon.com/Camwear-Polycarbonate-Round-Storage-container/dp/B000KIE73I/ref=sr_1_5?ie=UTF8&qid=1482511122&sr=8-5&keywords=12+qt+cambro https://www.amazon.com/Cambro-RFSCWC12135-Lid-Round-Container/dp/B0001MRULO/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=NNK0EN78A5YB6WWHQDRK
  
  Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.

My lodge combo cooker, bought it about 3 years ago. I have a couple of Griswold's but I use this more than any of my other pieces. The top/skillet has shallower sides that are a little rounded so I find it easier to flip eggs. It's not smooth but it cooks just as well as any other skillet I have. Plus I use the deep skillet for bread and making chili. I also use my 10 inch lodge alot too, it's good to have a couple of that size around..
Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_hlMIzbD4CPP78

I baked this in a Lodge Combo Cooker (https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M).

I baked for 20 minutes at 500F, then popped off the lid and let it go for another 5 minutes at 500F. I then dropped the temperature to 450 and baked for about another 20-22 minutes until the crust was where I wanted it.

For that style of bread the Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid (pulled from SeriousEats ) is an excellent option and it won’t have any potential issues with enamel cracking.

I bought this set 2 years ago and it is fantastic:

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_11?ie=UTF8&qid=1421956136&sr=8-11&keywords=lodge+dutch+oven

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_4?ie=UTF8&qid=1422494458&sr=8-4&keywords=cast+iron+skillet

Loved them so far. Only complaint would be the size, I would have gone with a bigger one had I known their size before hand.

Bannetons are always good

or if you want to spend some more, these are awesome to bake bread in...
http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1418744515&sr=8-1&keywords=lodge+combo+cooker&pebp=1418744516798

I know it's smaller, but I was just about to get the Lodge Combo which nets you a skillet and a 3-quart dutch oven for under half the price of a Le Creuset casserole dish. Ultimately my parents gifted me a Le Creuset as a housewarming present and I admit I do use all 6 litres of it when cooking in batches for myself (but I usually consume 1,500kCal dinners). Still, I think the Lodge would have done well.

For starting I highly recommend the Lodge cast iron combo set! It's all the cast iron I can justify having (though I do get excited when I see cast iron on sale...). For $37 you get a skillet, pot (also useful as a high-sided pan), and dutch oven. I use the skillet daily for eggs and everything else. A dutch oven is a handy piece of hardware, I use it to make the most delicious sourdough bread. 😋

https://smile.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_awdb_RiICzb5EXWA2Z

Also get yourself a pair of handle mits for ease of use:

https://smile.amazon.com/dp/B00JG5PVUY/ref=cm_sw_r_sms_awdo_5rICzb6SHVMM0

Two cast iron pans - this Lodge set

A double boiler pot set

A slow cooker

A rice cooker. I no longer use it for rice, but it's still handy for steaming, especially eggs.

Other than typical butter/table knives, I have one ceramic kitchen knife. It's not perfect, but it meets all of my needs.

5 or 3-quart or somthing in between. I love this enameled piece over my Le Creusets

I only have Lodge and Le Creuset dutch ovens.

EDIT: Go to Walmart and look at the sizes if you can.

cast iron

I have four lodge combo cookers:

https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M

​

As long as you season them once they are pretty indestructible and will last generations if properly cared for. They fit a 8-9 inch banneton perfectly, which you could probably fit up to a 1,200g boule at the very max. Comfortably you can easily do a 1,000g boule with great success which is what I typically go with.

If you don't need 5 quarts, this is 3 quarts and the lid doubles as a skillet.

Picture #15 looks like it's 1/2 of a combo cooker unit, a small dutch oven + a small lid that doubles as a skillet (what you have).

I recently bought a Lodge Combo Cooker to bake bread in and my "lid"/skillet has the exact same raised lip as in picture #15. It prevents the lid from easily sliding off of the dutch oven.

Lodge makes some inexpensive ones that aren't as good as but at least comparable to Le Creuset from what I've seen

http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_7?ie=UTF8&qid=1409173482&sr=8-7&keywords=lodge

Also, something like this:
http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_6?ie=UTF8&qid=1409173593&sr=8-6&keywords=lodge

or this would work too with regards to the bread and you could use the Le Creuset for braises:
http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/dp/B00063RWYI/ref=sr_1_12?ie=UTF8&qid=1409173593&sr=8-12&keywords=lodge

However, non-enamled cast iron comes with some caveats of what you should cook in it without a solid seasoning built up and extra care to avoid rust.

That's actually where I got the 4 qt idea from (flour, water, salt, yeast). I believe all his recipes use 1kg of flour in that book.

When I'm talking about weight I mean the amount of flour, not the final loaf or dough. Is your combo cooker something like this? I haven't read any Tartine yet but I was looking at the reviews for that one and it's apparently what is recommended in that book because it's easier to get the dough in the shallow part without burning yourself or damaging the dough.

If you're considering getting one, I'd go for either this one or this one.

The second is better if you like a handle on your skillet. I got the first one, and it's perfect. It lets me do virtually every cooking task I'd need to, and with proper care ought to last pretty much forever.

Check out /r/castiron for cleaning/reseasoning tips.

Here is the desktop version of your link

This is the one with the pan lid.

This is a great start for cast iron. Dutch oven/ skillet combo. Three for one. We use ours constantly!

Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_api_RCQGyb6K9FFTA

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1427460353&sr=8-1&keywords=lodge+combo+cooker

I prefer this over using a dutch oven.

Wal-mart has pretty good deals on cast iron as well. Thrift stores can be good, but only if you know what you are looking for. Some cast iron has been made for decoration and other purposes and the metals included in the iron may be unsafe to cook on. I actually know a guy who won't use any cast iron made in China, as he doesn't believe many of their foundries use the best quality control on their metals.

Lodge makes good stuff and if you are buying new it isn't too pricey. I have purchased a 12" pan and a 3 qt dutch oven with another pan as the lid. I pretty much do all of my cooking right in these.

I would imagine if you need to start now, you could get the dutch oven with pan-lid for around $40 bucks if you shop around or check it out amazon.

http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1420130913&sr=1-1-catcorr&keywords=lodge+dutch+oven+pan+lid