I have a small but well used collection of Lodge cast iron cookware. I add new pieces to it as my husband or I find something we love and have a use for. We just added a 20” griddle, in part because we like to cook pancakes when the kids visit and I frequently cook tortillas from scratch. I grew up using cast iron pans in my grandmother’s and my mother’s kitchen. My grandma loved to take us camping and her camp box always included at least one cast iron skillet. In winter, she often cooked in the fireplace in a dutch oven that had a lipped lid so she could stack coals on top. She didn’t have to cook like that, she just liked cooking that way.
We only buy Lodge cookware, and for good reasons. Below are twelve reasons we always purchase Lodge cast iron cookware, and lately we have been eye balling some of the enameled cookware. We believe it is important to support companies that demonstrate concern for their local community and a social and environmental conscience.
Myths About Cast Iron Cookware
Myths abound regarding the usability of cast iron, but here is the real info on cast iron cookware.
Myth: You can’t use soap.
Fact: Yes you can but its not usually necessary. If you use soap, use a mild dish soap. The more often you soap, the more often you will have to re-season.
Myth: It’s ruined if it rusts.
Fact: Rust can be removed with steel wool and the pan can be re-seasoned. To prevent rust, dry promptly after each use and wipe on a light coating of vegetable oil.
Myth: You can’t use metal utensils.
Fact: Cast iron is durable. You can use any kind of utensil on it—wood, metal or silicone. No nonstick coating that can be scratched and ruined. Tough as nails.
Myth: You can’t use cast iron cookware on glass top stoves.
Fact: It is safe for glass top stoves BUT handle with care. Don’t slide it across the top and remove it from the top as soon as you finish cooking.
Myth: You have to season a new Lodge cast iron pan.
Fact: They come pre-seasoned and ready to use. You should rinse with hot water and wipe them dry before you add food for the first time, however.
Myth: You can’t cook acidic or alkaline food in cast iron.
Fact: Small amounts cooked quickly should not matter. Larger amounts cooked for extended times may require that you re-season after you clean the pan.
Myth: Foundry-seasoned cast iron cookware never has to be seasoned again.
Fact: You should care for you cookware by washing with warm water, drying promptly and rubbing with oil after each use. It may require re-seasoning, depending on how it is used. Honestly, it’s just not that hard to re-season.
Myth: Cast iron cookware is unbreakable.
Fact: Cast iron is not indestructible. If you use it as a hammer or a weapon or drop it off tall buildings, it can break. Treat it like any other piece of cookware.
Myth: The black patina is created by using a chemical coating.
Fact: Lodge does not use black paint, like some cookware companies do. The color comes from a 100% natural seasoning with vegetable oil, which is baked on in a huge oven during the manufacturing process. The black patina that remains is a carbon deposit left by the vegetable oil on the skillet.
Myth: You can’t use cast iron on induction cook tops.
Fact: You can use cast iron cookware on any heat source, indoors or outside. Just don’t use it, or any metal, in a microwave.
Below is a selection of my favorite pieces (affiliate links). Some of these I use every day in my kitchen. You can also shop on this page for Lodge cast iron.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
Amazon Affiliate Disclosure. NeenieMakes.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. I make a tiny amount of money if you buy something and it in no way changes the price you pay.