All orders are dispatched from our East Tamaki warehouse in Auckland and typically arrive within 2–5 business days. We also offer free shipping on all orders over $150. The following shipping rates apply to orders under $150:

• NZ Mainland: $10.00
• NZ Rural Delivery: $15.00
• NZ Waiheke Is, Great Barrier Is, Chatham Is, and Stewart Is: $15.00

Yes. We offer a 14-Day Change of Mind Return on eligible items.

If you've changed your mind, you can return unopened and unused items in their original packaging within 14 days of receiving your order for a full refund or exchange.

To start a return, please contact our team within 14 days of delivery. Please wait for return authorisation before sending any items back.

Contact us:

• Email: info@lodgecastiron.co.nz
  
• Phone: 09 272 8620 (during business hours)
  

For full details, please see our Returns & Refunds Policy: https://lodgecastiron.co.nz/pages/returns-and-refunds-policy

The 30cm cooking surface comfortably fits 3–4 steaks or a large one-pan meal, making it ideal for 3–5 people depending on appetite and what you’re cooking.

At around 3.6 kg, the skillet is solid and slightly weighty, which is what gives it excellent heat retention. If you find it heavy, use two hands when moving it – you can also add a silicone handle cover or cotton handle mitt for comfort.

No extra seasoning is required before first use. Lodge Cast Iron cookware comes pre-seasoned from the Lodge foundry. We still recommend a quick rinse, thorough dry, and a light oiling after each use to build up the seasoning.

Yes. Metal utensils like spatulas and tongs are safe to use on cast iron, as there’s no delicate non-stick coating to scratch. Just avoid aggressive scraping that could strip away your seasoning, and re-oil the pan if needed.

Yes, you can. Lodge Cast Iron cookware is made from solid cast iron, which works perfectly on induction as well as gas, electric, ceramic, oven, grill, and campfire heat sources.

Yes, you can use a small amount of mild dish soap on modern cast iron cookware. The myth that soap ruins seasoning comes from old soaps that contained lye, which could strip the seasoning. Today's dish soaps are gentler and won't harm a well-seasoned pan if used occasionally and sparingly.

Key cleaning tips:

• Use only a small amount of mild dish soap when needed
• Dry the skillet immediately and thoroughly after washing
• Apply a light coating of oil to maintain the seasoning
• For everyday cleaning, hot water and a stiff brush or scraper usually work just fine