Lodge FAQ's
Lodge - America's Original Cookware

To find out more about Lodge Manufacturing and Cast Iron, please choose a topic below:


Lodge History:

Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee (Population 3,300). Yet out of this tiny community comes the finest cast iron cookware in the world.

Lodge Manufacturing began making cast iron products during the first presidential term of William McKinley. Amazingly, some of the first cast iron frying pans, tea kettles and Dutch ovens made over 100 years ago are still in use.

Today, Lodge Manufacturing is still a family owned, family operated business producing the most extensive selection of quality cast iron goods on the market. Lodge now offers an expanded line of cast iron cookware for America's kitchens - Dutch ovens, chicken fryers, a variety of skillets, deep fryers, country kettles and more. When cooking moves to the great outdoors, Lodge cast iron goes too with griddles, fish fryers, combo cookers and camp ovens.

When Joseph Lodge began making cast iron in the early 1800's he began a legacy that would create the foundation to an enduring standard of quality carried forward for four generations of family management. The resulting privately held metal formula, precision molds, and exacting wall thickness are the result of years of dedication to improving quality that began with the first skillet from the first sand mold.

Not even the most expensive stainless or 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 cooks alike.

For more than 100 years, Lodge has been making cast iron cookware. And, much of the cookware made many generations ago is still in the kitchens of fourth generation cooks. It's why we say that when you choose Lodge Cast Iron Cookware, you've just made a friend that will last more than a lifetime.

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Lodge Process:

Cast iron cookware is produced in a sand-cast process. Quality cast iron requires sand molds made under high pressure so that their shapes can be precisely controlled. In addition to careful attention to the metal used in cast iron, it is also important to control the components of the sand, which include clay and water.

Patterns are pressed into the sand and the molten iron is poured into the resulting cavity. As the iron cools to its solid state and becomes a cooking utensil, the sand mold is broken apart. The sand is cleaned off the utensil. It is then smoothed and packed for shipment.

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Properties of Cast Iron:

The most important properties of cast iron are its heat retention and heat distribution. It is also extremely durable. Properly cared for, cast iron will last for generations. Considered by professional chefs to be precision cooking tools, quality cast iron utensils enable precise control of cooking temperatures. Its heat retention qualities allow for even cooking temperatures without hot spots.

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Lodge Logic: Seasoned. Ready to Use.

For more than 100 years, Lodge has been perfecting the process of making cast iron cookware. They formulated just the right metal chemistry, created exacting mold tolerances for their castings, and developed the perfect wall construction for the best even heating found in cookware.

But the process was never complete until countless batches of fried chicken and crispy-crusted cornbread burnished it to a treasured black patina. Only then was cast iron "seasoned".

The Lodge team developed a vegetable oil electrostatic spray system with a high temperature gas oven to actually season the cast iron before it ever leaves their South Pittsburg, Tennessee, foundry. It may not be rocket science, but the resulting seasoned cast iron cookware has a far superior look and performance to home seasoning. No hassle, no magic, no work - just an heirloom finish that you can use right out of the box.

It may not stop a squabble over the beneficiary of the family cast iron, but Lodge Logic
  • Eliminates the time and effort of seasoning.
  • Offers superior look and performance to home seasoning.
  • Is ready to use right out of the box.
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Use and Care for your Lodge Logic Seasoned, Ready to Use Cast Iron Cookware:
    There is no need to season your Lodge Logic cast iron cookware. Your new Lodge Logic cast iron cookware can last more than a lifetime with the proper care.

    Here's how to do it:

    1. Rinse with hot water (do not use soap), and dry thoroughly.
    2. Before cooking, prepare the cooking surface by oiling or spraying with Pam. Avoid putting a cold utensil onto a very hot burner.
    3. After cooking, clean utensil with a stiff brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot utensil into cold water. Thermal shock can cause metal to warp or crack.
    4. Towel dry immediately and apply a light coat of Pam or vegetable oil while utensil is still warm.
    5. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.
    6. NEVER wash in dishwasher.
    7. If your utensil develops a metallic smell or taste or shows signs of rust, never fear. Wash with soap and hot water, scour off rust, and season using the home seasoning instructions (see below).


    PLEASE NOTE: If your new Lodge Logic utensil is a Grid Iron or Pro Grid Iron Griddle, place the utensil over two burners, and allow the griddle to heat evenly as both burners heat.
Seasoning cast iron:
    Your new cookware will last a lifetime with proper care and seasoning. Seasoning is the process of allowing oil to be absorbed into the iron, which creates a natural non-stick, rustproof finish. It is actually a very simple process. Here's how to do it:

    1. Wash new cookware with hot, soapy water and a stiff brush.
    2. Rinse and dry completely.
    3. Apply a thin coat of melted vegetable shortening (i.e. Crisco) to the entire surface (including lid if applicable), both inside and out.
    4. Line the lower oven rack with aluminum foil (To catch any drippings), and preheat oven to 350 F.
    5. Place cookware upside down on the upper oven rack, and bake for one hour.
    6. Turn oven off and let cookware cool before removing from oven.
    7. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.
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