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Lodge Cast Iron Products

Lodge Cast Iron has been making heirloom quality cookware and accessories since 1896. They currently operate two foundries in South Pittsburg, Tennessee, their home since the very beginning. Backed by over 125 years of experience, each piece of Lodge cookware is crafted for durability and versatility. 

Pouring a mix of molten iron and steel into sand molds they create solid, durable pieces of cookware that will last for generations.

The range of cookware is suitable for use on open flame, stove top cookers or in any oven type.

Dedicated to reducing their impact on the environment, over the years, Lodge Cast Iron have developed company-wide recycling programs, uncovered ways to reuse foundry sand, switched to biodegradable packing materials, and invested in foundry equipment that reduces pollution and minimises energy consumption.

Some of the advantages of Lodge Cast Iron Cookware:

Versatile cooking

Fry or sear your favourite meat on your cooker ring. Bake biscuits in the oven. Cook over a campfire. All in the same cast iron skillet.

Easy-release finish

Food easily slides off the naturally nonstick cooking surface for cast iron.

Heirloom Quality

Although not indestructible, it is made to last a lifetime so you can hand it down the generations.

Excellent heat retention

Caring for cast iron cookware is easy – simply wash, hand dry, and oil after every use.

Simple cleanup

It’s easy to get that perfect char on chicken or that coveted, flaky crust on your apple pie.

Suitable for All cooking skill levels

Lodge cast iron products are perfect for any skill level from the beginner home cook all they way through to experienced professional chefs.

Click here to view the full range of Lodge Cast Iron products in the Wood Fire Land shop. Alternatively, you may find what you are looking for from the most popular Lodge Cast Iron Products on the carousel below.

Caring for your Lodge Cast Iron Products

Image of Lodge Cast Iron Products

Regardless of the type of seasoned Lodge cast iron product you have (skillet, Dutch Oven or bakeware), the following steps are the same.

Wash your cast iron cookware by hand. You can use a small amount of washing-up liquid (however, large amounts of washing-up liquid will strip the seasoning away and you will need to re-season it).

If needed, use a pan scraper or nylon (not metal) scrubbing brush to help remove stuck on food. If the residual food is being really stubborn, it is possible to simmer a little water for 3-5 minutes, and allow to cool before using the pan scraper.

Never leave your cast iron product in water to soak as this can cause it to rust. However, if you do accidentally leave it too long in water and notice some rust, you can carefully remove the rust (see the section below) before continuing using your cast iron product.

Dry promptly and thoroughly with a lint-free cloth or paper towel.

If you notice a little black residue on your towel, it’s just seasoning and is perfectly normal.

Rub a very light layer of cooking oil onto the surface of your cookware.

Use a paper towel to wipe the surface until no oil residue remains.

Continually maintaining the seasoning should keep your cast iron in good condition, however if your pan develops a few rusty spots, simply scour the rust, rinse, dry, and rub with a little vegetable oil. If the rust problem persists, follow our directions below to refurbish the finish of your cast iron cookware.

Wash your cast iron cookware by hand. You can use a small amount of washing-up liquid (however, large amounts of washing-up liquid will strip the seasoning away and you will need to re-season it).

If needed, use a pan scraper or nylon (not metal) scrubbing brush to help remove stuck on food. If the residual food is being really stubborn, it is possible to simmer a little water for 3-5 minutes, and allow to cool before using the pan scraper.

Never leave your cast iron product in water to soak as this can cause it to rust. However, if you do accidentally leave it too long in water and notice some rust, you can carefully remove the rust (see the section below) before continuing using your cast iron product.

Apply a very thin even layer of cooking oil (inside and out) to your cookware ensuring not to use too much as it may lead to the cookware becoming sticky.

Place the cookware in the oven upside down on the top rack.

Place a large baking sheet or aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware.

Bake at 450-500oF for one hour.

Leaving in the oven allow it to cool.

Repeat as necessary to achieve the classic black patina.