Lodgecastiron

The deep skillet lid is genius for searing meat while the pot simmers on the side. My first batch of no-knead bread came out with a perfectly crisp crust and tender crumb after just 35 minutes in the oven.

The handle on the lid is so much more comfortable than my old one, and it’s perfectly sized for baking a single loaf. I’ve already used it twice to make sourdough and the crust came out perfectly crispy.

I had been struggling with a soggy-bottom loaf for months, but the deep sides of this combo cooker finally gave me that perfect crispy crust. The lid doubling as a skillet is a genius space saver in my tiny kitchen.

The handle on this lid stays cool enough to grab without a mitt, which surprised me. I’ve used it for both sourdough and chili, and the seasoning is already building a nice non-stick surface. For the price, it’s hard to beat this versatility.

Finally, a combo cooker that doesn't scorch my bread's bottom—the deep walls give me enough room for a good rise. The skillet lid also makes a handy second pan for sautéing veggies while my loaf rests.

Watching the dough rise through the glass lid was a nice bonus, and the combo cooker’s ability to sear meat before slow-cooking in the same pot made my stew come out perfect. Even the handle stays cool enough to grab without a mitt.

The deep skillet lid is what sold me — it’s solid and heavy enough to sear steaks while the pot simmers beans. Sourdough loaf came out with a perfect crispy crust and soft crumb on the first try. My only tiny wish is that it came pre-seasoned a bit darker, but it’s building up nicely.

The deep skillet lid is surprisingly versatile for searing meat after the bread is done. Cleanup was easier than I expected too, just a quick rinse and wipe.

The bread came out with a perfect, crackling crust and that deep tangy flavor I’ve been chasing. It fits in my small oven easily, and the skillet lid is already my go-to for searing chicken thighs.

The deep skillet lid is genius for searing steaks while the pot simmers beans. Bread comes out with a gorgeous mahogany crust, and cleanup was way easier than I expected for a preseasoned piece.