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
Stripped-Down Steak
A good sear produces deeper flavors in grilled foods, but even more importantly, it looks super cool. We eat with our eyes, right? So here’s the Lodge method to getting perfect marks every time.
Grilled Peppadew Shrimp Skewers
Marinate these shrimp to develop a rich flavor, then grill them to perfection on a hot cast iron pan and sprinkle with parsley for a fresh, grilled taste.
Grilled Shrimp With Garlic Oil
This quick shrimp dish gets the royal herb treatment with an oregano, parsley, garlic oil. Ask your fishmonger to peel and devein for you.
Grilled Lamb Chops With Garlic & Rosemary
With only four ingredients in the spice mixture, these grilled lamb rib chops are easy to make and still have a great burst of flavor, proving that sometimes less is more. Garlic and rosemary add just enough, allowing the lamb to shine through.
Grilled Margherita Pizza
Marinara sauce, Alpine cheddar cheese, and chopped fresh basil combine beautifully to make a light and delicious pizza cooked on the grill.
Creamy Garlic Herb Chicken
Chicken thighs are an easy weeknight win: tons of flavor and a cinch to prepare. This recipe calls for making a creamy garlic pan sauce to spoon over the chicken and topping it with lots of fresh herbs.
Soak & Smoke Chicken
Patience is a virtue, especially when making great BBQ. The seductive smell of wood smoke permeates meat over hours of slow, indirect heat, developing compound flavors and textures. Smoking is a great way to turn a relatively cheap cut into fancy fare that is well worth the wait.
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!