Lodge Cookware Where To Buy
Senior staff writer Lesley Stockton, who wrote the original version of this guide, had been writing about cookware for Wirecutter since 2013, covering skillets (both tri-ply and nonstick), roasting pans, saucepans, and electric pressure cookers. Before that, she cooked in fine-dining kitchens for many years and was a food editor in the Martha Stewart test kitchens for six years.
lodge cookware where to buy
The small stick handle is placed at a slight angle and is smoother at the spot where it meets the pan, making it more ergonomic than the short, straight handle on the original Lodge. The roomy helper handle on the other side of the skillet is big enough to wrap your fingers underneath with a bulky pot holder. When we were pouring hot oil, our grip on the handle was secure, and we always kept control of the pan.
Since the popularity of cast iron has spiked in recent years, the demand for antique skillets made anywhere from the late 1800s to mid-20th century by now-defunct companies like Wagner and Griswold has skyrocketed. Now that more people are seeking out these pans, the prices have quadrupled in some cases. Meanwhile, a new generation of lighter, smoother, pricier cast-iron skillets from artisanal companies has emerged out of a desire to manufacture new pans that are similar to the older ones.
Antique and vintage cast-iron cookware were hand-poured into sand molds and hand-polished to a smooth finish. These labor-intensive pans were cast from thinner molds, which makes them lighter than many modern pans and easier to maneuver. The hand polishing also makes for a slicker cooking surface. The makers of the new artisanal pans replicate this process, while in contrast most inexpensive modern cast-iron pans are mass-produced on automated production lines. They retain the rough texture of the sand mold and weigh significantly more.
Our newest piece of heritage cookware, this kitchen essential is intended to last for generations. Created in the tradition of French legacy brands, but with a standout contemporary design, our 5.5 QT Dutch oven is a do-everything workhorse in the kitchen.
Founded in 1896 in South Pittsburg, Tennessee, where the factories still operate to this day, Lodge is famous for making solidly reliable cast iron cookware that can last many generations. They were the first foundry to pre-season their pans and set a new industry standard, among other innovations, and have developed a wide range of products beloved by chefs and home cooks around the world. Committed to sustainability, Lodge is a Zero Hazardous Waste Foundry and has been since 1991. The company recycles many hundred tonnes of plastic, paper and mixed metals per year, and uses no plastic or styrofoamin their packaging.
If at any time during the life of your cookware you notice that food sticks to the surface, a dull, grey colour or rust appears, you may need to re-season your cookware. To do this, follow the process below.
Wash the cookware with hot, soapy water and a stiff brush. Note that It is okay to use soap this time because you are preparing to re-season the cookware. Rinse and dry completely. Next, apply a very thin, even coating of vegetable cooking oil to the cookware inside and out; do not use too much oil as this will result in a sticky finish.
Place a sheet of aluminium foil on the bottom rack of the oven to catch any drips. Set oven temperature to 180-200C and place cookware upside down on the top rack of the oven to prevent pooling. Bake the cookware for at least one hour; then 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.
Leaning on our German heritage and experience in manufacturing high quality durable products, we offer heirloom quality cast iron cookware made right here from our location in the heart of the Hill Country - Fredericksburg, Texas. Our cast iron cookware and complementary accessories are built with pride to be shared with family and friends for generations
We should be so lucky to cast a gaze upon cast iron. Webstaurant Store reports that cast iron has a long history dating back to ancient China. Cast iron is made by forging steel and iron together, which is then poured into a unique mold made of sand and clay. Once the metal has cooled, the mold is broken open to release the pan. The sturdy cookware is then sanded to a smooth finish. Once these techniques spread and were further developed in Europe around the 16th century, cast iron pans became very popular. They were also a central part of the early American kitchen.
But the 20th century saw a sharp decline in the once-beloved cookware, as lighter aluminum became a popular cooking alternative (via Webstaurant Store). In recent years, however, it seems that cast iron is coming back in style. Health concerns around non-stick pans, sustainability, longevity, and even aesthetics may be helping this classic style of cookware make a comeback.
What better place to start than with the king? Le Creuset has long been heralded as some of the finest cast iron cookware around. Le Creuset is a French brand and is associated with a country that boasts some of the finest cuisine arounds around probably doesn't hurt. But, there's more to this brand than its origin.
Of course, shelling out hundreds for kitchen cookware can be a big ask, but there's hope even for those with tight budgets. As House Beautiful points out, Le Creuset does run major sales, though products do quickly sell out. For tried and true bargain hunters, it's also possible to find vintage Le Creuset pieces at garage sales and even thrift stores for a major deal.
Staub is another French cast iron brand that's eagerly compared to the other French legend, Le Creuset. But some key differences make Staub one-of-a-kind. As Boonie Hicks explains, the company was first founded in 1974, which is pretty astounding given the name it's been able to make for itself in just a few decades. More importantly, Staub cast iron has a unique composition. The brand utilizes more clay in its molds than other operations, resulting in weightier cookware. That may not be appealing to some, but clay has some major selling points. The resulting vessels are much thicker and so more durable. The same thickness also helps the cookware to retain or ward off heat for a longer period of time than other cookware.
If you're looking for a deal on French cast iron cookware, Staub is by no means a discount brand. Currently, a 3.5-quart Staub cast iron braiser was priced at around $339.95 on Amazon, so get your wallet ready.
While the name Old Mountain may evoke the ancient peaks of the Appalachian range, this brand is actually made in China. Ultimately, this isn't necessarily a bad thing. After all, China originated cast iron cookware, as per Webstaurant Store. Unfortunately, Old Mountain doesn't hold up to the sort of quality that you want in a piece that you think is meant to last you a lifetime.
Given the longevity of cast iron, it's smart to familiarize yourself with both modern and vintage cookware. Modern pieces, as the name implies, are bought brand-spankin' new. Vintage pans are well-aged products best suited for those willing to do some diving at the local thrift store or online. There's a pretty strong case for vintage cast iron cookware, as per Montana Cast Iron. These pieces tend to be lighter and thinner than contemporary ones and may even be hand-finished. What's more, you'll know that they've stood the test of time!
There's a pretty wide range of vintage cast iron cookware out there. Some vintage cast iron enthusiasts, like those over at Southern Cast Iron, note that you can determine how old a piece of Lodge cast iron is by the type of logo stamped into it. In fact, there are lots of visual markers on cast iron to help date it, according to Cast Iron Chaos.
When buying vintage cookware, much like buying anything second-hand, you have to keep an eye on certain things to make sure you're still buying a high-quality, well-loved, but functional product. There are a few things to keep in mind and sight when eyeing up that gorgeous piece of century-old cast iron cookware. As advised by Taste of Home, some of the obvious red flags include holes and cracks, both of which are very much a no-go.
Make sure also that the cast iron piece that you're buying doesn't have a warped base. If it does, your cast iron won't heat evenly and simply won't cook as well. To test for this issue, just put the cookware on a flat surface and put some pressure on the ha