Lodge Cast Iron is 130 years old, with the brand originally founded by Joseph Lodge in 1896 in South Pittsburg, Tennessee. It is the oldest continuously operating cast iron cookware manufacturer in the United States.
To date a Lodge cast iron skillet, check the bottom and handle for markings and identifiers. The most distinct eras range from "no-notch" heat rings (1910–1930) to the "3-notch" design (1940–1992), and modern pieces featuring the raised or incised Lodge logo.
Yes, Lodge cast iron is absolutely worth it. Costing roughly $20 to $40, it is widely considered the best value in cookware. These pre-seasoned pans are practically indestructible, offer incredible heat retention, and get naturally non-stick with use.
Lodge Cast Iron is the oldest and longest-running cast iron skillet manufacturer in the United States. Founded in 1896 by Joseph Lodge in South Pittsburg, Tennessee, the company has remained in continuous operation at its original Tennessee foundries for over 130 years.
Lodge and Le Creuset are both excellent, heavy-duty cast-iron brands, but they target different needs. Lodge is the budget-friendly king perfect for beginners, while Le Creuset is a premium, heirloom-quality French brand offering flawless craftsmanship and a lifetime warranty.
Lodge cast iron is highly affordable because the company utilizes automated, mass-production sand-casting techniques and skips expensive post-production polishing. Additionally, they manufacture domestically and use minimal, sticker-based packaging rather than retail boxes, which keeps material and shipping costs low.
A "poor man's Dutch oven" is a budget-friendly DIY hack that emulates a traditional cast-iron Dutch oven. For baking bread, it involves taking two identical metal bread pans, placing one on top of the other (inverted) to trap steam, and securing the edges with Heavy Duty Metal Binder Clips.
The most sought-after cast iron skillets fall into three distinct categories: premium modern artisan pans, luxurious enameled options, and elusive vintage "holy grail" collectibles.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Lodge Cast Iron is privately owned and operated by the descendants of the original founder, Joseph Lodge. Since its establishment in 1896, the company has been continuously owned and managed by the Lodge and Kellermann families.
But to help you avoid my mistake, here are some tips about what not to cook in cast-iron cookware:
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
Seasoning is a layer of carbonised oil. Seasoning is not a chemical non-stick coating, it is just oil baked onto cast iron. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting.
Yes, you can absolutely use Dawn dish soap on cast iron.
Each piece is cast to last for generations of meal-making. Featuring a naturally seasoned cooking surface made with just iron and oil, each piece is as cookable as it is collectible.
Wear and tear is normal in residential pipe systems. One frequently asked question is “How long do cast iron drain pipes last?” Cast iron waste pipes last anywhere between 50 and 100 years. However, it may be time to replace cast iron pipes long before their lifetime is up.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Scrap iron prices per pound vary significantly based on material grade and market conditions. Currently, light iron (often called “shred”) trades at approximately $0.03 to $0.04 per pound, while heavy cast iron ranges from $0.06 to $0.08 per pound.
You only need to oil (or "season") your cast iron pan after every wash to prevent rust. This is a quick wipe-down. For deep, baked-on re-seasoning, you only need to do that every 6 to 12 months or if the surface starts looking dull and food begins to stick.
Yes, it is completely safe to use mild dish soap on your cast iron. The old rule of never using soap is a myth from generations ago when soaps contained harsh, abrasive lye. Modern dish soaps are gentle and won't strip or harm the pan's polymerized seasoning.
Yes, old cast iron can be highly valuable, particularly as collectible cookware. While raw scrap iron is only worth about $0.06 to $0.08 per pound, well-maintained antique and vintage pieces—especially those made by sought-after makers—routinely sell to collectors for anywhere from $𝟓𝟎 to over $𝟏,𝟎𝟎𝟎.
A Dutch oven is most commonly called a French oven or a cocotte. Other everyday names depend on the material and include a cast iron pot, braising pot, stew pot, or simply a braiser.
Casserole dishes can serve as effective alternatives to Dutch ovens in the kitchen, offering similar functionality and versatility for cooking a variety of dishes. They provide even heat distribution and retention, making them suitable for slow-cooking meals such as stews, soups, and braised meats.
But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.