Cast iron cookware has been around forever and just when you think they can’t improve on one of the best kitchen staples, they do.
The Lodge Logic Combo Cooker with pre-seasoned convenience has married the dutch oven with the cast iron skillet.
Here are 15 reasons this fits the bill as a double duty dynamo and at a very affordable price of around $30.00 is a must-have for anyone’s kitchen.
After all, Lodge’s motto is “We don’t just make iron; we make heirlooms…”
15 Reasons to Own a Lodge Logic Combo
- It’s pre-seasoned and a well-seasoned skillet means it’s STICK FREE!
- Consistent, even predictable heating with no hot spots
- Sear meat on the stove and transfer to the oven without changing pans
- Cast iron is timeless and with proper care will last a lifetime
- Inexpensive heavy duty cookware is pocketbook friendly
- Lodge cast iron cookware has been around since 1896
- Their seasoning process won the Good Housekeeping “Good Buy Award”
- Seasoning improves with use and doesn’t wash away
- Pre-seasoning means baked in natural oil and not a chemically applied non-stick coating
- Cast iron skillets reduce incidence of food burning
- Dishwashers, strong detergents and scouring pads not needed for cleaning
- Heats to 400 degrees in 4 minutes on medium heat – it’s sterile at 212 degrees
- Works on gas, electric, glass, ceramic and induction top stoves and ovens (campfires, too)
- Use the Lodge Logic Combo together or as individual pieces
- Enjoy the crunchy, tasty crust it gives you for deep dish pizzas and cornbread
To find out more about the Lodge Logic Combo Cooker and read about the positive experiences from hundreds of satisfied owners click on the link below.
Great Recipe for a Cast Iron Cooker
Since this website is all about one pot meals I’d be remiss in not including an incredibly easy, yet flavorful recipe that’s made just for cooking in a cast iron skillet or your new combo cooker.
It has plenty of healthy ingredients and gets an interesting, unique taste twist from the feta cheese.
I add the optional dark brown sugar which reduces the acidity slightly from the tomatoes and the tomato paste.
While the recipe calls for plain feta cheese, I like to kick it up a notch by using black pepper feta. This can be found in the imported cheeses aisle of any larger grocer. Enjoy!
Complement your Lodge Logic Cast Iron with their top-rated cookbook for cast iron cooking also available at Amazon below:
- 1 pound lean ground beef
- ½ cup chopped sweet onion
- 2 teaspoons dried oregano
- ½ teaspoon cracked black pepper
- 1 teaspoon minced garlic
- 1 can (14½ oz) low sodium beef or chicken broth
- 1 can (14½ oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1-1/2 cups dry penne pasta (uncooked)
- 1-1/2 cups frozen leaf (thawed) or fresh spinach
- 1 tablespoon dark brown sugar (optional)
- ¾ cup divided, crumbled feta cheese
- Salt to taste
- Saute onion and ground beef in skillet until beef is no longer pink (medium-high heat)
- Drain any excess fat from the pan
- Add garlic, cracked black pepper and oregano
- Stir in tomato paste, low sodium broth and bring to a boil
- Add dry pasta, mix, cover and reduce to medium heat
- After 10 minutes and pasta is "al dente" or almost done add spinach
- Add tablespoon of dark brown sugar (optional)
- Stir and add ½ cup of the crumbled feta cheese
- Cover and cook another 5 minutes
- Remove cover, add remaining feta cheese to top
- Shut off heat and let rest for 5 minutes before serving