Pre-Seasoned Cast Iron 2-In-1 Combo Cooker - 3.2 Quart Heavy Duty Dutch Oven & Skillet Lid Set - Oven Safe Non-stick Cookware Set Use As Dutch Oven and Frying Pan - Perfect for Indoor and Outdoor Use

This is a great combo, the best I found and for the price no other on can beat this. Since then, after every use I dip a paper towel in olive oil and wipe an extremely thin coat of olive oil on the inside to prevent rust.I have been using cast iron pans pots and dutch ovens for years now. These are NOT your teflon coated aluminum/ stainless steel/ trendy copper pans! These are CAST IRON heavy nitty gritty will scald your hands and sprain your wrists with their weight if you don't handle them properly. These are pans that your great grandchildren will treasure and these pans will make you a MUCH better cook IF you learn the difference between these and the others.The first thing I did when taking these pans out of its package is admire their weight. They are heavy and sturdy are a LOT bigger than I imagined it would be, I know the dimensions are listed but we ladies have been lied to about size our whole lives seeing is believing! ha I did wash this in a bit of dawn soap rinse it and promptly put it wet on the stove.... why? because heat drying is the KEY to cast iron care.... do NOT put a damp pan in the cabinet it will rust and no your dish towel will not dry these pans well heat them up.... thats the only way to make sure your not putting your cast in the cabinet to rust.Things to Remember:* NEVER and I mean NEVER PUT CAST IRON IN THE DISHWASHER.* The second rule is never soak your pan submerged in water. If food is stuck on fill it with water maybe a tiny squirt of dish soap and turn the stove on.* Cook it till the food softens and you can scrape it off easily.Yes you can scrub your cast but you do risk damaging the pan... the great thing about that is if you damage it it is always fixable.* Don't toss your pan find a Facebook group for cast owners and ask in there how to fix if you think you've messed up. As for these Amsha pans I promptly seasoned it myself when it was done drying (follow the directions included except i use bacon grease and lard only on my cast but to each his own coconut oil would be sufficient as well) why? because I am not a fan of the pre seasoning.* I can tell this will be an amazing pan because I pulled it out of the oven 30 min ago and it is still warm to the touch.... why is that good... it tells me that these pans will retain heat from stove to table so my family won't eat cold food after grace AND that the metal used is quality.* This pan will last in my house! I LOVEEEEE the handle on it... remember above where i said they will sprain your wrist, hopefully this pan won't as I will be able to carry it with two hands. Total thumbs up for this pan!!* You can cook 3 grilled cheese comfortably in this pan if that helps you with the size. I cooked chicken in it one night and it did stick but so does all my other cast when I neglect the seasoning!* The great thing about cast iron is stove, oven, or over the fire your food will be delicious! (ps if you cook over the fire scrub the outside of the pan with soap when your ready to bring it to the stove again or your hands will forever be black from handling the pan! haha learned the hard way).

The thing I liked the most is that it is well designed. It is a great Dutch oven plus you have a top that is also a skillet. It fits 2 ways. One side it drops below the rim of the pot in case you have a smaller quantity you're cooking. The other way is domed. I used it first time last night to make a squash casserole in the pot. Using the lid like a skillet when my squash was almost ready I tossed pork chops on top. The key to juicy meat is getting an even sear. Cast iron heats more evenly than anything else so you get an even sear on both sides of your meat that keeps the juice in to flavor the meat and keep it moist. I finished my meal by tossing some asparagus in with the chops and everything was perfectly cooked and all at the same time. Idk but to me cast iron just cooks better plus it ads a flavor all its own that you can't get any other way.

Country of origin is CHINA. Nowhere in the info about this item was that so designated. In fact I tried three times to get an answer to that question. So I had to order it to find out. Its color is more grey than black. So maybe it is pre-seasoned as it claims. And it is very heavy to send back at my expense because "made in China" is not a reason to get a pre-paid return address label. Therefore, I'll keep it and try it out before I decide or pass it on. I have tried the only "made in America", Lodge brand also. I found it very hard to season acceptably . I did not find any other "made in America" brand online. I looked into "vintage" cast iron on E-Bay also. Most of those had a no return policy and were considerably more expensive. The choices are go back to non-stick kind (supposedly unhealthy) or learn how to season!!!

Poor quality, the inside bottom of both pans are really rough. Don't see this EVER being non stick. I went to Kohls and got Lodge cast iron dual pans that are Dutch oven also. GREAT QUALITY, like night and day. Made in the US...go figure

I thought I was buying a smaller size one and this is a full size one. Says it is pre-seasoned but I still put oil in it every time I use it. Nice heavy pan, I just wanted a smaller one for different portion size but I make it work. Was a really great price for the size.

This pan has a very rough finish. My old cast iron skillets are really smooth, but they are probably 40 years old. Maybe all new cast iron pans are like this. But I didn't buy it to cook in. I wanted a cast iron pan with a lid I could bake my bread in. I actually invert it and pour the bread dough into the shallow (top) pan and then cover it with the larger (bottom) pot. That way when I flip the dough in, it is not falling so far and it is less likely to deflate. I also place a round piece of parchment in the bottom before I put my dough in, so again, the roughness doesn't really matter to me. If you wanted this for cooking I would look for one with a smoother finish. I don't know if the more expensive cast iron pots are better that way. I would read reviews. But for my needs this was a very nice inexpensive pot.

I have been using cast Iron Skillets for a while and without hesitation can attest that taste of things cooked in cast Iron utensils is mouth watering and aluminum utensils are no match furthermore aluminum linked to Dementia is frightening. I bought this combo set and have been using it for two weeks (pictures of cooked food will attest), I am impressed with quality of the product. Packaging is sleek and order arrived in a timely manner. I would highly recommend this product.

Excellent value. I followed the recommendations outlined in the instruction flyer to insure properly seasoned cast iron cooking surfaces. Then I made my famous thick and gooey cheddar Mac and cheese .......boiling the pasta, to the white cheese sauce, to baking the whole thing in the oven. Results were a fantastic tasty meal......it’s pans that were easy clean up indeed. Glad I purchased this set.