The only brand of cast iron cookware that I use is called, LODGE, that's it!  Based out of Tennessee, they have been making cast iron pans since 1897 and still going strong. The company offers a huge variety of cast iron pans which are BPA, chemical and toxic free! 

 

The Choice selection is below:

* Skillets and covers

* Deep skillets

* Griddles

* Dutch ovens

* Serving griddles

* Bakeware

* Tabletop 

 

Lodge Cast Iron Website: http://www.lodgemfg.com

 

Most people think just because a pan feels like cast iron, it is made of original cast iron.  Today, there are so many companies that make their pans out of cast aluminum/plated materials.  With so many health hazards being linked to Teflon and aluminum, I just stay away from both and stick with original cast iron pans by Lodge.  

My personal experience when using Lodge pans have been nothing but awesome!  

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Some reasons why I recommend cast iron pans over ordinary ones are below:

* Heats evenly and quickly throughout

* Food really tastes like real food; this might seem weird but it's true

* The cleanup is incredibly simple, no soap, nothing sticks, and with a little scraping

   your done 

* You can use it on the stove top, in the oven or even at a campfire

​* Extremely durable

* Some people think they have to soak the pan in water and scrub it to get it clean,

   but that's not true.  Most of the time I just rinse it out and wipe it down. 

* Cast iron heats up faster than ALL other pans I have used in the past

* Cast iron has outlasted all my previous pans 

* A long-term investment that will outlive your generation

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​​Several reasons why people DO NOT cook with cast iron pans:

* Consumers really truly believe that their Teflon/aluminum coated pans are truly the

   best and the safest

* Cast iron pans are heavier 

* People are not educated about cast iron pans

* The prepping, caring and maintaining takes time to do​



How to season your cast iron pan:

When cooks season their pans, they are referring to a method that preps the pan for cooking.  If you don't season your pan, it will start to rust.   

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My pre-season method below, these measurements are for the 12-inch flat round pan pictured below: 

* After taking it out of the box, rinse it off with hot water, and scrub it down with a

   plain wash cloth, no soap!

* Dry it off

* Pour a 1/2 cup of Kosher salt and 3/4 cup oil into the pan

* Place on the stovetop over medium heat

* As soon as you start to see it smoke, turn the burner off

* Let it cool for about 1 hour  

* Discard the oil and salt

* Wipe the remaining salt and oil off with a dry cloth

* Your done!

 

To prevent any water or rust from forming: 

After cleaning the pan, place it right back on the burner you used, making sure the burner is off of course. This will allow the pan to dry on the warm burner instead of placing it in the cupboard with water still in it.  Do not wash the pan and leave it on your shelf wet, it WILL RUST! 

 

All of Lodge cast-iron pans are pre-seasoned before they ship it out!

 

 

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CONTACT INFORMATION

Phone: 1-423-837-5919

 

ADDRESS

Lodge Factory Store

 503 South Cedar Avenue

South Pittsburg, TN 37380

 

STORE HOURS

Winter: Mon - Sat 8-5 / Sun 9-5 CST

Summer: Mon - Sat 8-6 / Sun 9-5 CST / Call for holiday hours.