My new pan feels rough in some areas. Is this normal?+
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.
Can I cook acidic or alkaline food in cast iron?+
These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning simply follow How to Reseason your cast iron cookware.
Are Lodge products made in the USA?+
All of the foundry Seasoned Cast Iron is manufactured in the USA and always will be. 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.
How is the diameter of Lodge cookware determined?+
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 (or 30cm). Just as a side fact, 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.
Are Lodge silicone products BPA free?+
Yes. All Lodge silicone products are certified by suppliers to be both BPA (Bisphenol A) and Phthalate free.
How do I clean my Lodge Cast Iron?+
Check out the Use & Care section of the site but if you do nothing else:
- Hand wash - you can use a little soap if you like (don't use the dishwasher to clean your Lodge)
- Dry immediately
- Rub with a light coat of vegetable oil after every use
- How much oil? Enough to restore the black sheen. Why? To keep the iron "seasoned" and protected from moisture
What is seasoning?+
Seasoning is a layer of carbonised oil.
Seasoning is not a chemical non-stick coating, it is just oil baked onto cast iron. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little care, but a well-seasoned cast iron pan will last for generations.
Every piece of Lodge cast iron cookware comes seasoned and ready to use right out of the box. The easiest way to mantain this layer of seasoning is to use your cast iron pan. Every time you cook an egg, grill a steak, or bake a pie, you're adding layers of baked-on fat and oil that build up over time for a natural, easy-release finish that gets better over time.
How do I care for my Lodge tempered glass cover?+
The high-temperature plastic knob is oven safe to 200°C. The glass cover is dishwasher safe and can be cleaned like all other glass pot lids. Do not use in the microwave.
Why is my food sometimes sticking?+
Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.
Prior to cooking, add about a teaspoon of oil to your skillet and heat it gradually on the stovetop or in the oven to help reduce sticking. After cooking, allow the cookware to cool, then use a pan scrapper to remove stuck-on food, scrub with a nylon brush or nonscratch pad, hand dry, and add a layer of oil. Rub the oil onto the pan until it is evenly distributed.
RUST? Don't panic, it's not broken+
Rust forms when the cookware is exposed to moisture for extended periods of time and is not harmful in any way. If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
Without protective seasoning iron can rust. It is really easy to fix. Scour the rust, rinse, dry, and then rub with a little vegetable oil. If you find your pan has a lot of rust, you will likely have to re-season your Lodge. Visit How to re-season for directions. It's easy!
What are the black flakes coming off my pan?+
Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned, but it is not harmful in any way.
To remove any loose flakes, lightly scour the cookware, then season it by rubbing the pan with a thin layer of oil, placing it in the oven upside down, and baking for one hour at 230-260°C. Line the bottom rack of your oven with aluminum foil to catch any excess oil. As the seasoning builds up over time, the flaking will eventually be minimal.
What is the difference between Lodge Cast Iron and Blacklock?+
- Blacklock is cast thin, for iron that is at least 25% lighter, making it easier to handle and a simplified clean up.
- Blacklock, like all Lodge cast iron, has natural cooking oil baked onto the surface. This forms a protective layer for an easy-release finish. The difference? Blacklock is seasoned three times, making the surface naturally non-stick. The more you cook with your cast iron, the better the seasoning.
- Blacklock has handles that are ergonomically designed for ease of use and they stay a little cooler (although they can still get hot).
All Lodge Cast Iron and Blacklock products are versatile on all heat sources including induction and open flame, and all will last your family generations with a bit of love and care.
How long will my Lodge Cast Iron last?+
Cast iron is durable and hard wearing. With proper use and care, your Lodge Cast Iron should outlast you!
Visit Use & Care for tips and tricks.
What's the little bubble or brown spot on my new Lodge piece?+
Some new Lodge cookware can have a small 'bubble' on the tip of the handle or on the assist handle, that can chip away and reveal a brownish colour underneath. This is not rust. It is a result of our cookware being seasoned on a hanging conveyor, causing a small drip to form at the bottom. If the bubble makes it through our ovens, it is baked on, and the brown underneath is simply oil that has not fully carbonised. It is perfectly safe, and will disappear with regular use and care.
Are Lodge products made in the USA?+
All of the Seasoned Cast Iron is manufactured in the USA and always will be. 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.
Where is my order shipping from?+
Peter Gower NZ Ltd are the sole distributors for Lodge Cast Iron in New Zealand. Your order will come from New Zealand and all prices quoted on this site are GST inclusive.
For more information on shipping, click here.
How long has Lodge Cast Iron been around?+
Joseph Lodge established his first foundry in South Pittsburg, Tennessee back in 1896 and named it The Blacklock Foundry.
Unfortunately in 1910 it burned down, but Joseph was quick to rebuild down the road and named that new foundry the Lodge Manufacturing Company.
Visit About to learn more.