Cast Iron Skillet

Cast Iron has been used for centuries as reliable cookware. These heavy pans retain heat for a heavy sear, consistent simmer, and everything in between. Lodge's Tennessee Foundry has been in operation since 1896 and is an American classic. 

​

Cast Iron needs to be "seasoned" on the exterior, which involves coating the entire pan with a light coating of oil, and heating the pan over the smoke point. This process both protects the pan from rusting, meanwhile forming a low-stick cooking surface. Lodge was the first foundry to pre-season their skillets, so just be sure to use an extra glug of oil the first couple of times you use the pan, and your seasoning should naturally build over time. Cooking acidic liquids can strip layers of the seasoning, so avoid cooking your tomato sauce in these.

​

We recommend the size 8 to start, and the size 10 for larger families.