Great recipes start with great cookware.
Wondering what to have for dinner tonight? Whether you're craving a steak seared in your cast iron pan, grilled vegetables or a slow-cooked stew in the pot, we've got the perfect recipe for you.
When it comes to meals, turn to the most trusted company that has been serving up memorable meals in quality cast iron for over a century. Your food deserves Lodge.
BAKING
Briggs' Buttermilk Biscuits
We love how the tops and bottoms of these biscuits are slightly crispy and the inside stays tender and flaky. We often receive photos on social media from Lodge users showing us what they’ve made in their cast iron cookware. When William Briggs posted a photo of buttermilk biscuits in his Lodge skillet to our Facebook page, we knew we wanted to try them. He generously sent us his recipe, and we baked it the same week. The Lodge staff agrees, William’s buttermilk biscuit recipe is definitely worth adding to your skillet baking repertoire.
Brother Anselm's Famous Popovers
This simple popover recipe came from Brother Anselm Clark, a monk with a baking background who lived at the Marion Mission near Lodge's hometown of South Pittsburg, Tennessee. Clark was trained at the Culinary Institute of America in New Haven, and his bread baking came to be greatly anticipated by all. Here's his popover recipe, which we included in the Lodge Cast Iron Cookbook.
Bacon and Gorgonzola Cornbread
Just when you thought cornbread couldn't get any better, we bring in the bacon and Gorgonzola cheese. Martha White self-rising cornmeal makes this recipe quick and easy, so if you're in need of a quick cornbread fix this is the perfect recipe for you!
Braided Pretzel Wreath
This salty, cheesy, shareable pretzel is the perfect addition to any gathering. Enjoy by itself or with your favorite dip, like this satisfying Beer Cheese Dip. Any way you eat it, you’re guaranteed to get great flavor with each bite.
Cherry Clafoutis
What's the best thing about cherry season? All the cherry treats. This simple (and scrumptious) clafoutis recipe enfolds cherries with a sweet batter. Top it with powdered sugar for a delightful dessert.
Chocolate Fudge Brownies
Did you know classic fudge brownies taste even better when baked in cast iron? It's true. Top them with homemade whipped cream for an instant, crowd-pleasing dessert.
Apple Pear Crisp
A panoply of pears and apples puts this crisp a notch above the rest. Using whole oats and turbinado sugar enhances the texture for an extra crispy top.
Basic Pie Dough
Basic pie dough is worth the time it takes to make yourself. This recipe will fit a 10.25 inch cast iron skillet or a standard 9 inch pie dish.
Cranberry Apple Pie
Adding cranberries to this apple pie transforms a classic fall dessert into a special Thanksgiving treat.
Bacon, Blue Cheese & Peach Pizza With Semolina Pizza Crust
A unique combination of sweet and salty, chewy and crisp, this is an unforgettable pizza for grilling or baking, best served with some Prosecco or sparkling white wine. The golden semolina and dash of olive oil give the crust just the right amount of chewiness without being at all tough. The more time you can give the dough to do a slow rise, the more flavorful the crust will be. If you’d like to make dough in the morning for dinner that night, increase the yeast to 1 teaspoon.
Canadian Pork Pie
This hearty pie is a staple in French Canadian households, where it’s called Tortièrre. While it’s certainly the centerpiece of any supper table, leftovers are especially good next to some scrambled eggs for breakfast.
Stuffed Pizza
A Chicago classic, this pizza is chock full of meat, cheese, and vegetables inside, while the top is dressed in its colorful tomato best. It’s perfect for baking in a cast iron skillet. You can prepare the dough, filling, and sauce ahead of time then assemble and bake the next day.