Lodge Cast Iron Cookware
Lodge Manufacturing has been perfecting the process of making cast iron cookware for over 100years! When Joseph Lodge began making cast iron in 1896, he began a legacy that would create the foundation to an enduring standard of quality carried forward by four generations of family management.
Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron.
Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike! In fact, much of the cookware made by Lodge generations ago is still in the kitchens of fourth generation cooks — a true testament to Lodge Cast Iron Cookware’s quality and durability!
Always in season, Lodge cookware is used in restaurants, in homes and over open campfires!
Lodge cookware offers an endless range of home entertaining possibilities. Lodge foundry seasoned cast iron helps create meals that sizzle on arrival and remain hot throughout the meal. Whether you want to serve food hot, cold, or add a measure of creative flair, Lodge offers a world of cast iron inspiration!
In 2002 Lodge Manufacturing developed a proprietary vegetable oil spray system to season the cookware before it leaves the foundry, which means your Lodge Cast Iron cookware will have an heirloom finish that you can use right out of the box!
Cooking With Cast Iron – a tried and true tradition!
People who cook with cast iron cookware simply rave about it! The benefits of cast iron pans are numerous:
- cast iron is an ideal heat conductor
- cast iron heats evenly and consistently
- the heat retention quality allows for even cooking temperatures without hot spots
- cast iron pans can be used on top of the stove, in the oven, or over an open fire
- cast iron is an old-fashioned way to cook fat-free
- a well seasoned cast iron pan is stick resistant and requires no additional oil
- cast iron is inexpensive and will last at least a lifetime
- the more you cook with cast iron, the better it is!
It’s all in the seasoning!
Cast iron is a natural non-stick surface, and if your cast iron is seasoned correctly it will NOT stick!
Lodge Cast Iron Cookware comes fully seasoned directly from their foundry, so no pre-seasoning is required. Because cast iron is porous and has microscopic jagged peaks, it must be seasoned first to fill in the microscopic pores.
Every time you use your cast iron pan you are actually seasoning it again and again by filling in the microscopic pores and valleys that are naturally part of the surface. The cooking surface develops and maintains a non-stick surface because the formerly jagged and pitted surface becomes smoother after each use. The more you cook, the smoother your surface becomes!
Learn about cast iron cleaning, seasoning and refurbishing
- Hand wash with water and a bit of coarse salt if food sticks. If necessary, apply light pressure using a nylon bristle brush, to preserve the cookware’s finish. Dry immediately.
- Rub a small amount of oil all around the pan using a dry paper towel. This keeps the iron “seasoned” and protected from moisture.
- Never put a cast iron pot away wet. Assure that it is thoroughly dry by resting it on a low heat burner for 10 minutes. Allow to cool before storing.
- Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
- “Seasoning” is oil baked onto the iron at a high temperature. Appropriate oils to season your pan with are vegetable oil, canola oil and grape seed oil, because they are all tolerant to high temperatures.
- Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
- Because you create, maintain and even repair the “seasoning”, your cookware can last a lifetime. Chemical non-stick coating cannot be repaired thus has a limited lifespan.
Without protective seasoning iron can rust. It’s really easy to fix.
- Scour the rust, rinse, dry and rub with a little vegetable oil.
- If rust remains, thoroughly remove all rust and follow our re-seasoning instructions
REFURBISH AND RE-SEASON
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface or you notice a dull, gray color, repeat the seasoning process.
- Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time, because you are preparing to re-season the cookware).
- Rinse and dry completely.
- Apply a very thin, even coat of oil to the cookware inside and out.
- Place aluminum foil on the bottom rack of the oven to catch any drips.
- Set oven temperature to 200 degrees F.
- Place cookware upside down on the top rack of the oven to prevent pooling.
- Bake the cookware for an hour. After the hour, turn the oven off and let the cookware cool in the oven for an additional hour.
- Store the cookware uncovered, in a dry place when cooled