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.
Recipes
Pancetta Stuffed Airline Chicken Breast With Roasted Garlic Potatoes
The classic airline chicken gets a culinary upgrade with savory pancetta stuffed into the chicken breast. Add potatoes for an easy, single-pan meal that makes cleanup a breeze.
Korean BBQ Pork Cornbread Totchos
Shauna Havey, runner-up at Lodge's 2019 National Cornbread Cook-off, made a creative, mouth-watering recipe with BBQ pork and cornbread tater tots. Check out her recipe below!
Braised Chicken
Have you been looking for a new go-to chicken recipe? We have you covered! This braised chicken recipe is guaranteed to shine at your next dinner party. Served over rice with the perfect golden brown skin surrounding juicy meat, your guests will enjoy the surprise sweetness the golden raisins deliver to every bite.
Green Chile Steak
We love our steaks medium-rare, so we recommend cooking 8-10 minutes total (split between sides). If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more even cooking surface and will prevent meat from sticking to the pan.
Tandoori Roast Chicken
This recipe comes to us from our friend Chef Meherwan Irani. His method for roasting chicken will leave your kitchen filled with the beautiful aroma of tandoori and leave your dinner guests asking for more. “The best part about roast chicken is the crispy skin, but the paradox is getting a perfectly crisp skin without drying out the chicken. I’ve found that roasting a chicken in a preheated Lodge skillet is an almost foolproof way of accomplishing both.” -Meherwan Irani
Splayed Roast Chicken With Spring Vegetables
This recipe comes to us from Sarah Waldman's cookbook Feeding a Family. It's the perfect meal to celebrate the first warm evening in the spring or any other special occasion.
Sweet Potato and Sage Biscuits
The classic flavor combination of sweet potatoes and sage adds culinary flair to flaky, buttery biscuits. Perfect for the holidays, these flavorful biscuits make a great breakfast or side dish.
Sweet Potato Hash
Can't decide if you want sweet or savory for breakfast? You can have both with this hash. We replaced the traditional potato with sweet potatoes to lighten the onion, aromatic rosemary, and mouth-watering garlic for a delectable start to the day.
Heirloom Tomato Galette
Showcase your fresh tomatoes in this stunning cast iron skillet galette that's just as delicious as it is beautiful.
Bonnaroo Bread
To get in the Bonnaroo spirit, try this colorful spin on a traditional cornbread recipe and radiate positivity!
Jalapeño Bacon Cheddar Cornbread
Bacon, cheddar cheese, and jalapeños play well together. So it’s no surprise that when you add them to a basic cornbread recipe, you can easily transform a side dish into a superstar. We used Nick Malgieri’s recipe for bacon and green onion cornbread in the Lodge Cast Iron Cookbook, added cheese, and topped it with peppers to make the jalapeño bacon cheddar cornbread pictured here. If you’re looking to add some spice to your next batch, give this a try!
Jean-Paul's Cornmeal Madeleines
Jean-Paul Bourgeois serves his famous cornmeal madeleines with Louisiana cane syrup at Blue Smoke in New York City. While he makes them in a traditional madeleine pan, we swap it out for a cast iron cornstick pan and trade the cane syrup for Tennessee sorghum syrup, and the result is just as delicious.