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Cast iron cooking is back in vogue! From America's most chic restaurants to the countless kitchens of avid home cooks, everyone is rediscovering the joy of cooking with classic cast iron. Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire. According to Esquire magazine, cast iron cookware "will enrich your eggs and burgers, it's impossible to break and it will last longer than you."
And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America's leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman. Special cooking lessons include cast iron cooking basics and how to enjoy open air cooking and grilling.
This special culinary delight features great cooking stories and intriguing vignettes on the history and legend and lore of cast iron cooking. Each unique recipe, culled from cooks across the country, is illustrated with four-color photography. Published in a special flexible binding, this cookbook will be a keepsake treasured by all cooks.
- Sales Rank: #6241 in Books
- Size: Not Applicable
- Color: Multicolored
- Brand: LODGE MFG
- Model: CBCLI
- Published on: 2012-02-07
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.00" w x 7.50" l, 1.80 pounds
- Binding: Flexibound
- 288 pages
Features
- Contains 250 recipes
- Includes simple to complex recipes
- Cooking ideas for breakfast, lunch, dinner and dessert
- Helps you get the most out of your cast iron cookware
- Printed in full color
From Booklist
Contemporary focus on good, healthy cooking has led to a renaissance of interest in cast-iron pots and pans, the sort that Grandma used so effectively. Today’s top chefs swear by cast iron for searing meats and fish, and a well-seasoned, properly maintained cast-iron pan can be nearly as nonstick as any fancy Teflon skillet. Tennessee’s Lodge factory has become practically synonymous with cast-iron cookware, so it’s consistent that Lodge should generate a cookbook to show off their products’ best culinary characteristics. This collection of recipes offers dishes for every family meal, from breakfast through dessert, and includes both stove-top and outdoor cooking. Recipes cover what most will recognize as conventional, unpretentious American home-style food. Since nothing but cast iron produces that inimitable crisp-crunchy brown crust typical of the finest southern cornbread, that topic alone merits its very own chapter. --Mark Knoblauch
Review
"Cast Iron cookery IS American cuisine, and Lodge IS cast iron. Therefore, Lodge IS American cuisine."―Alton Brown
"There is nothing I own that I use more than my 13 lodge skillet, except maybe my toothbrush."―Peter Kaminsky, cookbook author and the producer of the Mark Twain Awards
"The Lodge Sportsman Grill is simply the best hibachi I've found outside of Japan--not to mention one of my favorite grills on Primal Grill."―Steven Raichlen, cookbook author and host of the PBS cooking show Primal Grill
About the Author
The Lodge Company, a family-owned, family operated business, makes its home in South Pittsburg, Tennessee -- a tiny community nestled along the Cumberland Plateau of the Appalachian Mountains. Founded in 1896 by Joseph Lodge, Lodge has been manufacturing quality cast-iron cookware for 112 years. It is the only American manufacturer of cast iron cookware, and has been extraordinarily savvy about pleasing its customers. Not forgetting its roots, Lodge still produces unseasoned cast iron products as well as cookware for outdoor and camp cooking. Understanding that tastes change, however, several years ago Lodge developed and introduced a line of pre-seasoned cookware and enameled cast-iron cookware, both of which have been extraordinarily successful. Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike. Lodge released a book in 2003, A Skillet Full, a self-published book in conjunction with their local historical society and sold over 130,000 copies with limited distribution. The power of the Lodge brand crosses platforms and conjures up memories of home cooking for millions of Americans. Its rich heritage and quality cookware not only offers a nostalgic connection to cooking but transcends multiple generations of savvy cooks.
Most helpful customer reviews
646 of 670 people found the following review helpful.
Could use better editing and feels a little rushed, but decent if you want to make cornbread or cook outdoors - 3.5 stars
By Reviewer #67845
I have been using cast iron cookware for several years, but this is my first cookbook devoted solely to it. For this review, I'll avoid talking about the advantages of cast iron since those are well discussed on the product pages for cast iron cookware.
CONTENT - The Lodge Cast Iron Cookbook is paperback, but it has a thick strong cover and binding with a nice matte surface that I think will hold up well in the kitchen after many years. I get my cookbooks pretty dirty, but I think grease should wipe off pretty easily from it. The book is about 80% cast iron recipes, with a lot of short stories from employees and cast iron enthusiasts talking about their love for cast iron or sharing a special memory from cooking with it. There are also a lot of cooking tips scattered throughout that will help ensure your recipes are a success. A few of the stories are mildly interesting, but most I could do without and seem like testimonials that I could just read on the Lodge web site. A lot of things like "I can remember inheriting my grandma Sally's 40-year old cast iron pan and I make her famous peach cobbler in it every year..." But a lot of people who use cast iron develop a somewhat emotional attachment to it, so stories like this can be a nice touch and don't seem to take away from the actual recipes. Most of them are printed in the margins, which is where a lot of cookbooks usually just leave wasted empty space. The book contains a total of 191 recipes plus a dozen or so recipes for sauces, etc. There are 92 color pictures, which I feel is a good ratio to the number of recipes. Maybe a couple dozen of the recipes are reprinted from other cookbooks. Two of the recipes are reprinted from Simply Suppers: Easy Comfort Food Your Whole Family Will Love. Some of the recipes are reprinted from A Skillet Full of Traditional Southern Lodge Cast Iron Recipes & Memories. Four recipes are reprinted from Griswold and Wagner Cast Iron Cookbook: Delicious and Simple Comfort Food. This book has a strong focus on outdoor cooking (almost a fourth of the book). They give tips and details on cooking over a campfire and bean hole cooking (digging a hole in the ground and cooking your food in a pot surrounded by hot coals). I like that they have a table for specifying the number of coals you should have when using a bean hole to ensure the proper cooking temperature. It can be easy to just dump a huge pile of coals on top of your oven and overcook your food, which I have done many times with peach cobbler.
Table of Contents:
Pg. 7. Welcome to the Family's Table - H. Lee Riddle discussing his great great grandfather Joseph Lodge
9. Lodge Cast Iron: A Song for a Cook's Soul - 3 page history of the Lodge company and their values.
17. National Cornbread Festival - 1 page summary of the festival held in Tennessee.
18. Breakfast (16 recipes)
38. Soup, Stew, Gumbo & Chili (23 recipes)
72. The Main Course (55 recipes)
152. Cooking Outdoors (29 total recipes)
Gas Grill (14 recipes)
Open Fire (12 recipes)
Bean Hole (3 recipes)
192. Sides (20 recipes)
220. Nothing' But Cornbread (27 recipes)
252. Desserts, Biscuits & Bread (21 recipes)
284. Caring for Cast Iron
285. Metric Conversion Chart
286. Index
RECIPES - I have tried around fifteen of the recipes so far, including several of the Cooking Outdoors recipes, which the book contains a lot of. Overall, the recipes are very easy to follow and work well. They are not too complex and I feel that most of them are for cooks at a beginner to intermediate level. The recipes don't contain a lot of exotic ingredients that you'll have to go to several different stores to find, which is a plus. For the most part, they are all very traditional, southern recipes that I feel will have a lot of mass appeal.
CONS - The main problem with this book, is that it seems like Lodge decided they wanted to make some money on a cookbook, and/or promote their products, so they just gathered a bunch of the best cast iron recipes they could find and threw them together with little effort for cohesion. I don't have a problem with the cookbook not being entirely original, but I do have a problem in that in order to make all of the recipes by following the instructions, you are going to need to buy about 40 different pieces of cast iron cookware. Lodge's main sellers are their 12" and 8" Skillet. They should have looked at all the recipes, and modified them so that they use a few of the most prominent pieces of cookware. However since the recipes come from different books, they all call for different pan sizes. There is no reason to have 10 recipes using a 10" cast iron pan, and 10 recipes using a 10.5" pan. Realistically, it will make little to no difference if you are using a 10" or 10.5" pan, but you will see that this problem becomes even more prominent as you look at all of the recipes. Several recipes call for a 7 quart dutch oven, and several just call for a "large dutch oven." So what is a "large" dutch oven? If I was the editor, I would have modified all of the recipes to say "10" or 10.5" skillet," or included a page about different sizes. Unless you are a complete beginner, you can figure out which pieces of cookware will work as a substitute, but I just think it would have been nice to spend a little time (literally a few hours) and modify the recipes so they all flow together well. Since they didn't, I will try to below.
The following is a listing of all of the different pieces of cookware mentioned in the book, followed by the number of recipes that use them. When a recipe specified that you could use one or the other type of pan, I attributed it to the most common. If a recipe calls for a generic type of cookware, I have added my own recommendation in parenthesis beside it.
5" Skillet (2)
6.5" Skillet (1)
"Medium" Skillet (2) (this is the same as a 10" or 10.5" skillet)
9" Skillet (4)
10" Skillet (27)
10.5" Skillet (10)
12" Skillet (or "large" skillet) (44)
14"-16" Skillet (1)
17" Skillet (1)
Lodge Wonder Skillet (1) (this is a square skillet with raised sides)
Lodge 10.5" Square Skillet (2) (you can use the Wonder skillet for this)
7 cup Skillet (2)
9" Lodge Wedge Pan (1)
Corn Finger Mold (1)
Lodge Drop Biscuit Pan (5)
Dutch Oven (1)
3 Quart Dutch Oven (2)
4 Quart Dutch Oven (2)
5 Quart Dutch Oven (9)
6 Quart Dutch Oven (3)
7 Quart Dutch Oven (26) (a 6.5" dutch oven is fine for all of these recipes)
9 Quart Dutch Oven (1)
10" Dutch Oven (2) (this is a 4 quart dutch oven)
12" Dutch Oven (3) (this is a 7 quart dutch oven)
10.5" Griddle (1)
12" Griddle (2) (either size griddle is okay to use)
Griddle or Skillet (1)
Wok (2)
Aebleskiver (1)
Muffin Pan (4)
10" Grill Pan (1)
Large Grill Pan (4)
Medium Dutch Oven (3)
Lodge Grill Pan & Panini Press (1)
Lodge Pizza Pan (1)
Lodge Sportsman's Grill (3)
5" Camp Dutch Oven (1)
12" Camp Dutch Oven (8) (for the cake recipe you will need two of these)
14" Camp Dutch Oven (2)
As you can see, they really need some consistency in this book. You don't have to have all of that cookware, but you will need to know what to substitute. For the cornbread recipes, it's important that you use the specified size, otherwise your cornbread will be too thin. I would say to make the majority of the recipes in the book, you should have a 10.5" or Lodge Logic 10-Inch Chef's Skillet, a Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet (if you can only get one, go for the 12"), Lodge Logic L8DOL3 Pre-Seasoned 5-Quart Dutch Oven with Loop Handles (the 5 quart), and Lodge Logic 8-Quart Pre-Seasoned Cast-Iron Camp Dutch Oven (if you want to do any of the outdoor cooking). This will give you enough flexibility to handle most of the recipes. Overall, while I think the recipes in the book are fairly solid, it could have used better editing. If you like making cornbread or cooking outdoors with cast iron, this is the book to get.
Update March 6, 2012 - I've had a chance now to compare this book with the other popular cast iron option - The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen. Although I prefer the organization and recipes in that book, I would probably recommend Lodge's over it due to the pictures and the thorough cornbread section.
121 of 129 people found the following review helpful.
Book Review: The Lodge Cast Iron Cookbook
By Leon Pantenburg
I love cast iron cookware in all forms, am a charter member of a Dutch oven cooking club, and a Dutch oven cookoff competitor. At last count, I own seven cast iron camp ovens, three Dutch ovens, a stack of skillets, a square cornbread pan and a two griddles. My antique cast iron includes several Griswold skillets, a deep gumbo pot and a fish cooker.
I believe a camp oven (the style with three legs, and a lid designed for holding coals) is a must-have in any preparedness or survival kit. Further, I contend that simple, tasty recipes that can be cooked outdoors are survival tools.
With that background, I would have to classify the latest slick stock, full-color cookbook from Lodge as cast iron porn. It's like free heroin to an addict, or a "Drinks on the house!" to an alcoholic. As soon as I got a copy, I sat down and read it cover-to-cover.
Lodge, FYI, is the only cast iron cookware manufacturer in the United States. Founded by Joseph Lodge in 1896 in South Pittsburg, TN, the company continues to manufacture a full gamete of cast implements.
Lodge quality is a given. While I own other brands of cast iron, most of my camp ovens are Lodge. I rely on the Lodge even heating, overall quality and consistent cooking times in competitions as well as family reunions.
The cookbook is divided into several useful sections, which include breakfast; soup, stew, gumbo and chili; the main course; desserts, breads and biscuits and caring for cast iron.
The recipes come from all over and the ones I've tried are fantastic. The book is also a good read. If you're like me, you love reading the stories behind the recipes, and the ways they may have originated. And any good cast iron cook will look at the book and immediately start thinking about how they can tweak or improve certain food selections.
There is also a heating chart that suggests the number of coals for different-sized camp ovens to obtain certain cooking temperatures. A section on taking care of your cast iron is also invaluable.
I give this cookbook two thumbs and five stars. There is something in it for the beginner or the experienced Dutch oven cook.
84 of 93 people found the following review helpful.
Dust off your cast iron and be prepared to wow your family!!!
By Jennifer Stewart
I am a farmer and love to cook with real food. Whole food that I can grow or buy from my local farmers. Finding a collection of recipes like this book contains is like finding your great grandmothers secret recipes in a box. So simple yet so sought after. This book is full of colorful photographs, and starts off with an introduction about the family owned foundry. The tidbits and cast iron memories make you feel like you just got your hands on a cherished handed down recipe. I cook with cast iron daily and getting a book full of new recipes has been a delight. A nice surprise was that it was printed right here in the USA!!!! That is rare....almost all of the books I have recently purchased have been printed in China. Pair this cookbook with a Logic skillet or dutch oven and you have a wonderful gift that will last a lifetime.
See all 312 customer reviews...
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