Lodge cookware- the real deal!

[THE PILGRIM]

I just saw a story on national news about Lodge Cookware, South Pittsburg, TN. They are the last US maker of iron skillets.
If you already have some, like me, you may not need anymore because they last forever.
When it's all said and done, iron cookware is the best you can get.
And lodge cookware is the best cast iron cookware.
You can get in a lot of places including Walmart.
Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA

 

[Bob R]

Veterans can use the Veterans Canteen Service, essentially an extension of the military exchange system and they also sell Lodge cookware, along with tons of other stuff.

Veterans Canteen Service - Internet

bob

 

[David harleyson]

I just saw a story on national news about Lodge Cookware, South Pittsburg, TN. They are the last US maker of iron skillets.
If you already have some, like me, you may not need anymore because they last forever.
When it's all said and done, iron cookware is the best you can get.
And lodge cookware is the best cast iron cookware.
You can get in a lot of places including Walmart.
Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA

I live about 65 mile from the Lodge factory, been there a couple of times. I always come home with a load of cookware. They have a factory store there with a lot of their products on sale very reasonably priced. I really like their products.

 

[bhayles]

I live about 65 mile from the Lodge factory, been there a couple of times. I always come home with a load of cookware. They have a factory store there with a lot of their products on sale very reasonably priced. I really like their products.

I'm about the same distance as you to the south...Pickens Co, GA. Next time I'm up that way I gotta pick up one of their 16" woks...

 

[shouldazagged]

I love cast iron cookware, and Lodge is good stuff. Just don't believe that the factory "seasoning" is sufficient. It takes time, but is worth the effort, to get it properly seasoned.

 

[BaldEagle1313]

I love cast iron cookware, and Lodge is good stuff. Just don't believe that the factory "seasoning" is sufficient. It takes time, but is worth the effort, to get it properly seasoned.

Second that. I got some Lodge for my sis-in-law and she was ecstatic.

On a somewhat related note, I've bookmarked some "how to bring your cast iron cookware back to life" web pages; here are a couple. I'd have never even looked twice at the skillet he brought back.

Curious Kai: Reconditioning a Cast Iron Frying Pan

http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html

 

[Andy Griffith]

Been a long time since I've paid for cast iron cookware.
Picked up many pieces free though...most "modern" women (and men) have never been versed in the usage and care of fine cookware. Many good skillets have been thrown out due to folks putting them in dishwashers and subsequently thinking those pans were "ruined."

I don't think I have very many marked Lodge. Most in my kitchen are Wagner, and a few unmarked pieces.

Cast iron is the only way to cook.

Oh...now you made me want to make biscuits and gravy tomorrow morning!
(Doc said I needed to lay off of it! )

 

[SJshooter]

When I was in my 20s, my roommate's mom came over to cook for the boys. She brought along her famous cast iron skillet and made us some of the most incredible parmesan I've ever eaten to this day. Afterwards, in an effort to help out, I started cleaning up the kitchen. I took her skillet with 25+ years of use and dumped a big gulp of Palmolive into and and started scrubbing. Seriously, she nearly fainted. At first she was PISSED. She had never let a drop of soap touch her beloved pan. Only when she saw how sorry I was did she calm down. Learned that one the tough way.

 

[BobC357]

I wish that Lodge would polish the inside of their cookware as was done years ago. The polished smooth surface took seasoning better and was more non-stick than a seasoned Lodge piece. That being said, I do have lots of Lodge iron here including a broiler. As other have noted, nothing cooks as good as good cured cast.

 

[STCM(SW)]

Cabale's carrys Lodge, may have to pick one up with all the points I have...

 

[archertl]

Walmart has a surprisingly good selection of lodge cookware. I prefer the old griswold stuff but lodge is nice.

 

[Grayfox]

Lodge skillets and dutch ovens have been the standard for Boy Scout camping for more years than anybody can remember. Many a fine meal has been cooked on a good bed of wood coals.

 

[Alpo]

When I was in my 20s, my roommate's mom came over to cook for the boys. She brought along her famous cast iron skillet and made us some of the most incredible parmesan I've ever eaten to this day. Afterwards, in an effort to help out, I started cleaning up the kitchen. I took her skillet with 25+ years of use and dumped a big gulp of Palmolive into and and started scrubbing. Seriously, she nearly fainted. At first she was PISSED. She had never let a drop of soap touch her beloved pan. Only when she saw how sorry I was did she calm down. Learned that one the tough way.

Well, at least you didn't put it in the dishwasher. Like my wife did.

Or take it while it was still smoking hot, and run cold water on it, so it cracked. Also like my wife did.

 

[Alpo]

I wish that Lodge would polish the inside of their cookware as was done years ago. The polished smooth surface took seasoning better and was more non-stick than a seasoned Lodge piece. That being said, I do have lots of Lodge iron here including a broiler. As other have noted, nothing cooks as good as good cured cast.

Since the "factory seasoning" ain't all that great anyway, get you a sanding disk, chuck it in your drill, and polish the insides yourself. Then clean and season.

 

[Smithpride]

Since the "factory seasoning" ain't all that great anyway, get you a sanding disk, chuck it in your drill, and polish the insides yourself. Then clean and season.

Can you provide more info on this please? Like grits, time needed, etc.

 

[Alpo]

Treat it like any other sanding project. The rougher the surface is, the coarser grit you start with. I normally start with 60. Use that until it is all the same, and if that isn't smooth enough for you, go to a finer grit and knock down the grooves left by the 60.

When I did a pan for my daughter, a couple of years back, I went from a 60 to a 120 to a 220. That made it smooth enough for me.

Washed the hell out of it, with hot water, Dawn and a scotchbrite pad. Wiped it dry, put it on a hot burner until it quit steaming, then wiped it down with a Crisco-impregnated paper towel.

That, by the way, won't "reseason" it, but it's a start. Told her to cook a lot of bacon for the next couple of weeks - get some pig fat in the pours.

 

[feralmerril]

When I was a lumberjack up in washington we could really eat. There was a lot of us hungry young guys. Thats hard work and the cook had this huge frying pan. Biggest pan you ever seen. The cookie would strap slabs of bacon to each foot and skate around the pan ta grease her up. Well, this time cookie fell on his butt and fried his butt, and--- My uncle was telling this one in our general store to the loafer crowd. One of the gullible hayseeds blurted out, oooow, oooow at that point, rest of the guys all howled laughing at him and he realized he`d been had! He got mad, got up and stormed out. Didnt come back for quite awhile.

 

[jdlii]

Sout Pitt is just over Mounteagle on I-24. They have a cornbread festival every year and Lodge has a big tent set up showing their products.

Although I inherited a skillet or two from Mom, my wife and I acquired additional pieces including the "corn bread stick" pan. Awesome stuff.

So, as long as ya'll are driving over to buy cast iron, you might as well drive a little further to visit the George Dickel Distillery and that other one over in Lynchburg, TN, Jack something or other.

 

[SJshooter]

You can also go on eBay and guy the classic old Griswold cast iron skillets from the 1950s for CHEAP. They are still in demand because the insides have been nicely machined. I have a friend who would buy really filthy ones online for dirt cheap, sometimes a few bucks each. If they are not cracked, they are otherwise fine, and really easy to clean up. He would clean them up and sell them to chefs for a premium - some of these would sell for over $100. Here is a great website that talks about fixing up vintage cast iron skillets and some preferred methods for getting the most out of them:

How To: Cast Iron Skillet Non-Stick and Lasts a Lifetime

 

[zzzippper]

When I was a lumberjack up in washington we could really eat. There was a lot of us hungry young guys. Thats hard work and the cook had this huge frying pan. Biggest pan you ever seen. The cookie would strap slabs of bacon to each foot and skate around the pan ta grease her up. Well, this time cookie fell on his butt and fried his butt, and--- My uncle was telling this one in our general store to the loafer crowd. One of the gullible hayseeds blurted out, oooow, oooow at that point, rest of the guys all howled laughing at him and he realized he`d been had! He got mad, got up and stormed out. Didnt come back for quite awhile.

He never read a Paul Bunyon tale?

 

[THE PILGRIM]

He never read a Paul Bunyon tale?

Do you really think those guys could read?

 

[feralmerril]

We had corny entertainment before tv.

 

[LostintheOzone]

I've been cooking with cast iron for about 20 years. I finally taught my wife how to use it after she tossed out another expensive pan that lasted about 3 years. Funny how something as good as cast iron was virtually dead and buried because of detergent. I guess people never stopped to think that germs can't live too long at 350°.

 

[the ringo kid]

I just saw a story on national news about Lodge Cookware, South Pittsburg, TN. They are the last US maker of iron skillets.
If you already have some, like me, you may not need anymore because they last forever.
When it's all said and done, iron cookware is the best you can get.
And lodge cookware is the best cast iron cookware.
You can get in a lot of places including Walmart.
Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA

Saw that last night too. I had a trucker/friend who has stopped by that Lodge store more than once. Id love to get by there sometime myself--since WM here--only offers 3-4 items at any given time.

 

[cass]

I find the old ones at garage sales all the time - just need re-seasoning. My wife doesn't use one anymore because it's just too heavy for her to handle, which becomes a safety issue. When it's time for fried chicken, I get the iron skillet duties.

 

[Texas40]

They also make these nice little all cast grille. Works great for just wife n me to grill a couple burgers or steaks on. Not big enuf to do enuf food for more than a couple peeps. I clean it before each use with a wire brush and then rub olive or coconut oil on the surface.

 

[Straightshooter2]

I have my own set of cast iron cookware but I've also got three cast iron skillets in the kitchen right now that I inherited from Mom. I don't know who made them but they are 12", 8" and 6". The 12" has been used, among other things, for cooking pork chops in the oven since I can remember, the 8" skillet is used only for cornbread and the 6" has cooked many an egg. I'm pretty sure they are as old as or older than I am (and I start Medicare tomorrow!)

CW

 

[Rpg]

I find Lodge to be rough and unfinished.

Old Griswold or Wagner cast iron is readily available, far superior and often less expensive than new Lodge stuff.

 

[shouldazagged]

I find Lodge to be rough and unfinished.

Old Griswold or Wagner cast iron is readily available, far superior and often less expensive than new Lodge stuff.

Agreed--I have an eight-inch skillet that's been in my family for around 100 years, and it's superb. But for new stuff, Lodge is kind of what's out there, and a lot cheaper than really good used Griswold or Wagner from what I've seen.

 

[walkin jack]

My parents were married in 1942. My paternal grandmother gave her the black iron skillet she'd been using since she was a young bride When I married my first wife in 1966 my mother gave it to my bride. I don't have that bride any more but I do still have that black iron skillet. I use it to bake cornbread in and to fry chicken in.

No tellin' how many great meals have hit the table from that skillet but it still cooks great. The cornbread falls right out of it after it cools for about 5 minutes and the fried chicken comes out juicy and tender and golden brown. Don't guess it'll ever wear out. Thinking about giving it to my grand daughter when she gets married.