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
Spoon Rolls
The mini cake pan is the perfect baking vessel for these homemade spoon rolls, a recipe passed down through generations of the Lodge family.
Easy Pumpkin Pie
Skip the pumpkin spice and let this flavorful, two-ingredient crust do all the work. All you need to make this simple pie is some spicy, crunchy, store bought gingersnap cookies and some melted butter! No rolling, transferring or crimping required. If you can’t find gingersnaps or don’t like ginger, reach for some cinnamon graham crackers instead.
Bran Muffins
Bran muffins are a breakfast classic. They made their way into cookbooks from New Jersey to North Carolina decades ago as cereal companies worked to promote their products. It is believed that this recipe came from Hemlock Inn in North Carolina, a favorite place of Lodge family members Sarah Lodge and her husband, John Lodge.
Cornbread
This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh.
Blueberry Ricotta Skillet Cake
The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.
Gingerbread Pear Upside-Down Skillet Cake
This festive dessert turns classic molasses gingerbread into a skillet upside-down cake with pears simmered in brown sugar and butter. A perfect recipe for your next holiday gathering!
Apple Tarte Tatin
The key to this French delicacy is cooking the apples low and slow, adding more as the slices in the pan cook down. The tighter packed the apples, the more beautiful and delicious the tatin. Let the tarte cool so the juices set up before flipping, and if any apples stick to the pan, remove them with a fork and nestle them back onto the tarte.
Red Velvet Cake
We paired our favorite cream cheese icing with this classic red velvet cake for an irresistible combination. This recipe is adapted from a local Tennessee favorite, Helen Exum’s Chattanooga Cookbook.
Chocolate Olive Oil Cake
Want to know the secret ingredient that makes this cake light and fluffy? Vinegar! While it may be tart on its own, its addition to the batter elevates the texture of this rich chocolate cake so you don't feel too guilty having just one more piece.
Chocolate Cake With Ganache
A chocolate cake that ticks all the boxes: incredibly moist, light and fudgy, intensely chocolate-y, just the right amount of sweet. It looks incredibly impressive, yet it couldn’t be easier to make and decorate. If you don’t have time to make ganache, it’s also delicious dusted with powdered sugar.
Skillet Baked Spaghetti
This baked spaghetti recipe comes from Lodge family member Kris Stubblefield, in honor of his great-grandmother. "This is the first dish I learned to make growing up. I still believe it to be the best spaghetti I've ever had," said Kris.
Savory Sausage Dutch Baby
This hearty take on a traditional dessert idea is suitable for any meal. Meat, vegetables and cheese are baked with egg batter on top for a versatile, comforting dish. Serve with fresh biscuits, a side salad, or soup.