Below are our most frequently asked questions click on the question to collapse or expand answers. If you still need information, please call our customer service department at 423-837-7181.
While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process.If food sticks to the surface, or you notice a dull, gray color, or rust, repeat the seasoning process:
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).
Place aluminum foil on the bottom rack of the oven to catch any dripping, and set temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Repeat the process as needed to achieve the classic black patina.
Store the cookware uncovered, in a dry place when cooled.
Rust on Lodge Cast Iron Cookware indicates the seasoning needs to be replenished, or in some instances completely replaced. Three types of rusting can occur:
Flash Rusting: Usually, rust on a new piece of cookware is flash rusting. Rubbing vegetable oil briskly with a cloth on the affected area can remedy this type rust.
Profile Rusting: This rust is seen and felt on the cookware. To remove this type rust use a very fine grade of steel wool or an abrasive soap pad, such as SOS, Brillo, etc. to scrub the affected area. When the piece is scrubbed down to raw cast iron it should be re-seasoned immediately (video).
Severe Rust: If rust is covering the majority of the cast iron is considered severe. Perhaps the item has been in a state of neglect. No amount of hand scrubbing will remove this rust. To salvage the cookware take it to a local machine shop or auto/body shop and have it sandblasted, returning to its raw form. The cookware should then be seasoned immediately.
Seasoning is simply oil baked into the pores of the iron that prevents rust and provides a natural, easy-release finish that continues to improve with use. Seasoning can refer to both the finish of the cookware as well as the ongoing process of maintaining that finish.
Lodge uses a soy-based vegetable oil to season our cookware. The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil contains no animal fat, peanut oil, or paints. Some cookware may have slight variations in the seasoning finish. These variations do not affect cooking performance, and typically even out with use.
It is very important to maintain the seasoning of your cast iron and seasoned steel cookware by applying a very thin layer of oil after each cleaning. This will help keep you cooking for decades.
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..
Lodge products may be used on various heat sources including gas, electric, induction and ceramic/glass top stoves and ovens. Seasoned Cast Iron can also be used on the grill or for camp cooking. Some induction tops may not be compatible with our double-burner griddles. Microwaves should never be used.
Do not to drop cookware on the stovetop or slide across the surface. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking. We recommend that you refer to your stove/range manufacturer’s owner manual for more information regarding ceramic/glass top stovetop requirements.
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.
There is not a written warranty for Lodge Cast Iron cookware; however, we do stand behind every product manufactured. For product problems, please contact Lodge Customer Service and we will solve the problem to your satisfaction. Lodge Enamel Cookware is covered by a Limited Lifetime Warranty.
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.
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.
To avoid scratching, we recommend using wood, silicone, or nylon utensils with our Porcelain Enameled products. Any utensils, including metal, are o.k. on Cast Iron and Seasoned Steel cookware.
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.
For persistent stains, soak the interior of the cookware for 2 to 3 hours with a solution of bleach, consisting of one teaspoon of bleach per pint of water. To remove baked on food residue, boil a mixture of 1 cup of water and 2 tablespoons of baking soda in the cookware.
If you own Lodge Enameled Cast Iron with a black phenolic plastic knob, your cookware is oven-safe up to 400ºF. If you have cookware with a stainless steel knob, it is oven-safe up to 500ºF.
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.
Yes. All Lodge silicone products are certified by suppliers to be both BPA(Bisphenol A) and Phthalate free.
Lodge products are available in numerous retail stores, catalogs and e-stores. Lodge does not control our retail pricing at these locations, so check with your favorite housewares, gourmet, mass merchant, sporting goods, hardware, catalog and e-stores for the best prices and selection.
Lodge's line of Heat-Treated Iron is made just like our traditional cast iron, then put through a patented heat treating process that inhibits rust. Yes, you read correctly, this cast iron is resistant to rust! The iron is heated in a special oven at high temperatures, changing the molecular structure of the iron. This is not a coating of any kind. The process is very similar to blued or case-hardened steel, like you would find on certain gun barrels or tools. The superior heat retention and other benefits of cooking in cast iron are all the same. All of these Heat-Treated products are pre-seasoned as well.
While we still recommend cleaning these pieces in the usual way (see video here), there is much less worry involved if proper care is not followed. These pieces have even survived hundreds of cycles in a commercial 2-minute dishwasher without showing any signs of rust. Keep in mind that your seasoning will have to be maintained and periodically restored as usual.
Enameled cast iron cookware has exploded in popularity since the advent of celebrity cooking shows. As the maker of the world’s best cast iron, Lodge customers turned to us for an affordable and dependable alternative to expensive European brands.
After exhausting efforts to find any plant who would enamel bright colors in the United States, Lodge had to search overseas for a partner that could meet our quality standards. We happened to find those partners in China, and have worked directly and constantly with them. We work with U.S. owned third-party inspection teams to ensure that quality is up to Lodge standards, and that all partner companies comply with all applicable employment laws and regulations.
We are proud of our Enamel products and stand behind them like we do our traditional Cast Iron. The profits from our Enamel sales still go to support over 250 families at our American company. As an American manufacturer for over 100 years, Lodge takes pride in making over 80% of our products in the U.S. and providing jobs for our community.
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