Lodge Cast Iron – a lifetime of cooking.
In 1896, in the tiny town of South Pittsburgh, Tennessee, U.S.A., Joseph Lodge began a cast iron cookware foundry, quickly creating an enduring standard of quality. The resulting privately held metal formula, precision moulds, and exacting wall thickness produce the finest cast iron cookware available. Not even the most expensive stainless or aluminium cookware can rival the even heating, heat retention, durability, and value of Lodge Cast Iron. 2002 saw the introduction of Lodge Logic: revolutionary pre-seasoned, ready-to-use cast iron cookware. This set a new standard for the cast iron cookware industry and has earned Lodge many industry accolades and awards. Seasoned Lodge Cast Iron Cookware offers a healthy alternative to non-stick cooking, eliminates the time and effort of home seasoning, and is Ready-To-Use right out of the box. Whether you‘re frying, simmering, sautéing, baking, braising, or slow roasting you’ll find what you need with Lodge’s extensive range of skillets, grills, dutch ovens, woks, pizza pans and outdoor grills. Truly versatile, Lodge Cast Iron cookware is at home in the oven, on the stovetop (including induction), on the grill or over the campfire. Now coming out of the Lodge foundry is the newest line, Blacklock, going back to the company’s origins and beginnings.
Cast Iron Nation reveals that cast iron is so much more than cornbread’s best friend and the perfect tool for frying chicken. This versatile cookware is the base for 175 easy-to-use recipes that represent a cross-section of American regional cuisine, including Pan-Fried Rocky Mountain Trout from the West, Toasted Chile-Cumin Marinated Skirt Steak Tacos from the Southwest, Smoked Salmon & Scallion Frittata from the Northeast, Country Ham & Fig Pizza from the South – and even a Hawaiian-Style Beef Stew.
The book includes forewords and special introductions by chefs John Currence and Elizabeth Karmel and highlights additional recipes from notable chefs like Lidia Bastianich, John Besh, Mark Bittman and Sean Brock. Additional contributors include other cast iron enthusiasts such as writers Hunter Lewis, blogger Susan Benton and cookbook author Jennifer Chandler, as well as members of the Lodge family. The chapters, packed with everything from egg dishes and French toast, soups and stews, casseroles and desserts, also offer step-by-step cooking sidebars and heartfelt stories.
Get the full rundown on Lodge Cast Iron in our ‘Learn about Lodge‘ Blog.
