CAST IRON USE & CARE
Preserve your future heirloom for generations to come with these easy tips.
- Your cookware is right at home on or in any heat source, indoors or out, except the microwave.
- All new cookware should be rinsed and dried promptly before your first use.
- Lodge cookware is already seasoned, so you are ready to start cooking.
- Use any utensils you like, even metal. There is no chemical coating to damage.
- Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
- Our handles can get hot, so protect your hands by using a handle holder (included).
- Cast iron performs best when heated and cooled gradually, so give it a few minutes to pre-heat.
- Cast iron has superior heat retention, so use a lower heat setting to prevent food from sticking.
- Wash cast iron by hand with a nylon bristle scrub brush. If needed, use a pan scraper for stuck on bits.
- For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of cooking oil or our Seasoning Spray, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
seasoning reacting to foods that may be slightly acidic or alkaline. It will disappear with regular use and care.
Soap isn’t necessary, but if you like, a little mild detergent is fine. Promise.
- Seasoning is simply oil baked onto the iron, giving it a natural, easy-release finish.
- Lodge pre-seasons all of its cookware with soy vegetable oil and nothing else.
- Any food-safe cooking oil/shortening will work for maintaining your cookware. We recommend vegetable oil
- or canola oil, like our Seasoning Spray.
- Seasoning is an ongoing process that improves the more you cook.
- With some foods, new cookware might require a little extra oil or butter the first few uses.
- Acidic or alkaline foods like tomatoes and some beans should only be cooked once seasoning is well-established.
- Dishwashers, metal scouring pads, and harsh detergents will harm the seasoning.
- Rust happens, and it is easy to fix. Just follow these directions.
REFURBISH YOUR FINISH
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color or if rust appears, follow the seasoning process below.
- Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
- Rinse and dry completely.
- Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
- Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
- Set oven temperature to 350 – 400 degrees F.
- Place cookware upside down on the top rack of the oven to prevent pooling.
- Bake the cookware for at least one hour. After the hour, 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.
Yes. This is a result of the sand casting process. With use and replenishment of the seasoning, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using..
Are there foods that I shouldn't cook in Cast Iron?
Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in Seasoned Cast Iron until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until cast iron is better seasoned to cook these types of foods. Lodge Enameled Cast Iron is not affected by acidity and can be used with all foods.
Is Lodge cookware guaranteed?
There is not a written warranty for Lodge Cast Iron cookware; however, we do stand behind every product manufactured. For product problems, please contact Customer Service and we will solve the problem to your satisfaction.
Are Lodge Enamel products tested for lead safety?
Lodge utilizes the U.S. Food and Drug Administration Test Procedure 220.127.116.11a Leachability of Lead and Cadmium for Glazed Ceramic Surfaces. The FDA Division of Compliance Programs uses ASTM-C738 as the Standard Method of Test for glazed ceramic. In addition to information provided by vendors, Lodge Manufacturing Company uses third-party testing to ensure that products with the Lodge name comply with standards set forth by the United States Food & Drug Administration. All our domestic as well as imported cookware complies with the FDA Standards. We are also in compliance with California Proposal 65, the world’s most rigid standard for lead and cadmium content.
Are Lodge products made in the USA?
All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company. Our accessories come from multiple sources, some of which are American, and some overseas. Our in-house Quality Assurance Department constantly inspects all items we produce and sell.
How is the diameter of Lodge cookware determined?
We measure from outside rim to outside rim across the top of the cookware, not the bottom. Please note that the item number may differ from the actual size. For example the L10SK3 is not a 10", but a 12" skillet. The 10 in the item number comes the days from when cast iron pots and pans were sized to fit on the numbered eyes of a wood stove. The L10SK3 was for a #10 stove eye.
What is the difference between Seasoned Steel and Seasoned Cast Iron?
Lodge Seasoned Steel products are made out of 100% carbon steel. While the iron pans are cast in molds, the steel pans are formed by spinning and stamping, allowing them to be lighter and thinner than cast iron. Seasoned Steel will heat up and cool down faster than cast iron. The Iron products typically have integrated handles, while the Steel pans have riveted handles. Both Seasoned Steel and Cast Iron products are pre-seasoned at our foundry with the same soybean oil, and as always, they are both made in the USA.
Are Lodge silicone products BPA free?
Yes. All Lodge silicone products are certified by suppliers to be both BPA(Bisphenol A) and Phthalate free.
Does Lodge use PTFE or PFOA on any of their products?
No Lodge does not use PTFE or PFOA in any of their products.