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Where To Buy Lodge Cookware

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Where To Buy Lodge Cookware

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.

Last year, we introduced Field Seasoning Oil, our custom blend of organic oils for building durable non-stick seasoning. It's our go-to for all kinds of cast iron cookware, and complements our lineup of reliable kitchen tools.

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

To clean your cast-iron cookware after use, sprinkle some kosher salt into the pan and rub it around with a paper towel. This will pick up all the residue and oil. Discard the paper towel in the trash or compost it.

What do a high-end gourmet kitchen shop, a sporting goods store, your local hardware emporium, a big-box discounter in Georgia and an upscale Manhattan department store have in common A Tennessee product that is both an American icon and one of the hottest trends in the food world: Lodge Cast Iron cookware.

Cast iron enthusiasts like Mansfield, a professor and doctoral candidate in Kentucky, are legion, and growing. Websites abound, collectors trade information and cookware online, and traditional scrounging for cast iron cookware at garage sales and flea markets has gotten tighter and tighter.

As one of the last cast-iron cookware foundries left in the United States, Lodge is especially proud of its history and commitment to quality. The company was founded by Joseph Lodge, an Englishman who came to this country in the late 19th century and worked for various foundries in the South before starting Blacklock Foundries in South Pittsburg. In 1910, when that foundry burned, he moved his business down the road to its current location and reincorporated as Lodge Cast Iron.

Pig iron and stamped steel are melted down at 2,800 degrees and poured into specially crafted sand molds, tooled to create the impressions of individual pieces. The iron cools in the molds as they go down the production line, molds split open and the red-hot cookware cools and is cleaned and seasoned before packaging. Total time elapsed from melting to packaging: 90 minutes.

I have three lodge-cast-iron. A dutch oven, med. skilled, and a small skilled. the dutch oven belong to my grandmother it was passed down to my mother, and now I have it, and would not trade it for nothing I love it. I got married in Nov. and recived one as a wedding gift. That was a great gift and I have used it faithfuly as well as I use the others. Nothing sticks in them.

I have a glass top stove and some of my older cookware doesnt make good contact with the heating surface. How well does Lodge cookware do I understood the bottoms had to be perfectly flat to be most efficient

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I saw this set and knew my mother would love it. I ordered one for her and myself! The 12 inch lodge cast iron pan is worth what I paid for the set. I love the chicken breading and buy it every time I'm in pigeon forge. So it was a win all around. You won't be disappointed.

Why the number "8" - Our cookware uses traditional American cast iron sizing metrics dating back to the 1800's. The numbers correlate to the size of eyes on antique wood stoves as cast iron cookware and wood stoves often went hand in hand. The number 8 is traditionally a top diameter 10.5" skillet.

Cast iron cookware can be some of the most inexpensive tools you can buy for your kitchen, especially when you consider their long lifetime of 150 years and beyond. You can find new cast iron skillets for as little as $40 per piece which makes them an excellent investment for the future.

Vintage cast iron was manufactured very differently than its modern counterparts. It was all made by hand. The cast iron/steel was hand-poured into sand molds which gave the maker more control. The result was lighter cookware which was then ground down with stone to make the pan's surface smooth and flat.

Maybe you are lucky enough to have inherited some cast iron from a relative or you want to shop for antique cast iron but don't know where to start or what you should look for. If your pan was made before 1957, it's considered vintage cast iron. We've created a guide for you to learn how to tell how old a cast iron skillet is, differentiate brands and pan types, and figure out how much each piece is worth.

The best way to quickly narrow down your cast iron cookware's origins is by checking the bottom for the insignia from a manufacturer. Some of the most popular and quality vintage cast iron makers of the last two centuries were as follows:

These companies were founded in the late 1800's and early 1900's by blue-collar Americans throughout middle America (Pennsylvania, Ohio, Wisconsin), providing families with high quality cast iron cookware that lasts.

There are often numbers on the bottom of a piece of cast iron cookware that are clearly not a size number. 704, for example, may be imprinted on the underside of the pan. As cast iron became more popular and manufacturing increased on a national level, manufacturers created pattern numbers that were unique for the particular model, type, size, and pattern produced.

The funny thing about these unmarked pieces (and quite different compared to most no-name items made these days) is that they are often very similar, if not the same quality of the store brand labeled cookware. 59ce067264


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