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Lodge Lodge continues to innovate in the field of cast iron cookware with their line of cast iron grill pans, pots, and griddles. The Lodge Logic Cast Iron Skillet and the Enamel Cast Iron Dutch Oven are just two pieces of Lodge cast iron cookware that appeal equally to chefs and campers.
LODGE'S KEY FEATURES
Easy release:
Lodge sprays vegetable oil onto their seasoned cookware, then bakes it to create an easy-release surface.
Skillet depths:
From 1 1/4-inch to 3 1/4-inch makes these a kitchen or campfire workhorse.


Dynamic colors:
The benefits of cast iron cookware with the beauty of porcelain enamel.


Ridges rock:
In griddles and grill pans, Lodge’s ridges allow grease to drain while creating coveted grill marks.

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Price: $10.45 - $18.95

Price: $12.95 - $24.95

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Lodge Story
Some folks in the riverbank hamlet of South Pittsburg, Tennessee, questioned their fellow villager Joseph Lodge. Would Joseph's cast-iron foundry make a go of it? Why even President McKinley would take to the dandy crispy-crusted cornbread cooked up in Joseph's special cookware, but could Joseph really make a livin' producing frying pans, Dutch ovens, and tea kettles?   More About Lodge


About Lodge Products
Four generations of perfecting Lodge cookware results in the world's finest cast-iron essentials for professional chefs, home gourmets, and campfire cooks alike. The patented metal formula, precision molds, superior wall thickness, and preseasoned coating make Lodge the unsurpassed leader in cast-iron cookware. Non-stick Lodge products easily fry, sauté, grill, sear, roast, bake, simmer, and stew foods to mouthwatering perfection.  More About Lodge Products
Recent Reviews

Lodge Logic Cast-Iron Skillets
12/11/2014 - RescuedByTheLamb
Maryland, USA
I bought the 2 skillet combo. I had a skillet many years ago that I finally gave away because I didn't know how to take care ...  Lodge Logic Cast-Iron Skillet

A Must Have For Every Kitchen
12/10/2014 - ree41
Spring Hill, TN, USA
I already had the oval server and I bought this one for my sister. I don't know how I managed without this piece of cast iron...  Lodge Cast-Iron Oval Server, 36-ounce, LOSD
2 Questions | 2 Answers

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Lodge

 
 
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2 years, 1 month ago
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Anonymous
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Answer: 
Yes, I suggest you use a little bit of butter or oil to start. It may be that you won't need it after that. If you find that a batch starts sticking, you can always use a bit more at any time.
Gender: Female
My Cooking level: Expert
When I'm in the Kitchen, I become: Self-proclaimed Gourmet
I tend to cook meals that are: Healthy
Cooking Idol/Inspiration: Ina Garten
2 years, 1 month ago
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SuziP
CHEFS Catalog, Colorado Springs
 
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Some have rust and some are just dried up.
Gender: Female
My Cooking level: Expert
When I'm in the Kitchen, I become: Crowd Pleaser
I tend to cook meals that are: Comfort
Cooking Idol/Inspiration: Mario Batali
5 months, 2 weeks ago
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Nonna
New Orleans
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Answer: 
Following is information from Lodge's website:
"Scour the rust, rinse, dry, and rub with a little vegetable oil.

If the problem persists, you will need to thoroughly remove all rust by scouring and follow our re-seasoning instructions.

* 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 coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.

* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.

* Set oven temperature to 350 â 400 degrees F.

* Place cookware upside down on the top rack of the oven to prevent pooling.

* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

* Store the cookware uncovered, in a dry place when cooled.

* Repeat as necessary."
That should take care of all the problems, but if you need more information, I suggest going to the site directly:

http://www.lodgemfg.com/useandcare/...
Gender: Female
My Cooking level: Expert
When I'm in the Kitchen, I become: Self-proclaimed Gourmet
I tend to cook meals that are: Healthy
Cooking Idol/Inspiration: Ina Garten
5 months, 1 week ago
Customer avatar
by
SuziP
CHEFS Catalog, Colorado Springs
 
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