But, don’t just take my word for it, here’s a table summarizing the features and benefits of the Lodge 3 litre / 3.2 quart pre-seasoned cast iron combo cooker and the Bruntmor 2-in-1 Pre-seasoned Square Cast Iron Dutch Oven: Features Over the past few years, it has worked hard to be the best in its field in terms of innovation, quality, and excellence. This makes it perfect for making and serving appetizers, main dishes, and desserts straight from the oven to the table. The Lodge combo cooker has a long handle for the shallow skillet/lid and a loop handle for the deep skillet, while the Bruntmor Dutch oven has dual handles for easy lifting. After you clean all the residue from your cast iron cookware, dry it off and drizzle a little bit of vegetable oil into it before storing it. For convenience, use a paper towel to wipe the vegetable oil all over the surface of the pot or pan to form a light and even coat.

Clean your cast iron cookware with warm water and a fairly rough sponge or brush. There’s no need to use soap when cleaning these pots and pans, and it’s recommended that you do not.

You work at BID, what a legend.

The Bruntmor casserole dish is a covered dish with a lid, while the Lodge skillet is an open skillet without a lid. The Lodge combo cooker has a total capacity of 3.2 quarts, while the Bruntmor Dutch oven has a larger capacity and can be used for cooking larger dishes. The Lodge combination cooker is made entirely of iron and oil. It is then pre-seasoned for a natural, easy-release finish that reduces the amount of oil used while cooking. It can be used in the kitchen, on the grill, or at the campfire thanks to its portability and sturdy handles. However, unlike the Lodge combo cooker, the Bruntmor 2-in-1 pre-seasoned square cast iron dutch oven does not come with integrated handles for easy lifting, storage, and control, limiting its portability. Look for pre-seasoned pans as a timesaver, because the seasoning process can take a while,” Chernoff says.

If a skillet is too shallow for the big pot of chili you might be making for an autumn tailgate, try using something with more depth. Look for one that comes with a lid that helps keep the heat and steam in while the food simmers so all the flavors get to know each other in the pot.

Expert Reviews

There’s a good reason that these pans have been around so long — they work beautifully,” says our resident culinary expert Julie Chernoff, member of Les Dames d’Escoffier, dining editor of Better magazine and food journalist. “They are heavy enough to heat evenly and retain heat, they’re reasonably priced, and they are virtually indestructible.” The best cookware for gourmet and open-flame cooking is a Dutch oven. It is a heavy pot with a lid that can be used for cooking over an open flame, such as a campfire. Caring For Lodge Seasoned Cast Iron