Lodge cast iron stove: complete 2024 guide to these revolutions in your kitchen

Lodge, the emblematic brand of cast iron stoves: a small revolution in your kitchen

When you think of a quality, robust and durable frying pan, the name Lodge naturally comes to mind. For over a century, this American company has been crafting cast-iron cookware that symbolises a return to basics and culinary traditions. Read our full review of the iconic Lodge cast iron frying pans and our comparison of the Lodge frying pans available on the market.

Lodge cast iron stove: a look back at the history of the brand

At the end of the 19th century, the Lodge brand was created in 1896 when Joseph Lodge set up a small cast-iron foundry in Tennessee, in the United States. At the time, cast iron was ubiquitous in American kitchens in the form of pans, pots and other utensils. Joseph Lodge began producing cast iron parts for the local industry.

In the early 20th century, under the impetus of Joseph Lodge's sons, the company specialised in the production of cast-iron cookware in the 1910s. Their sturdy, durable frying pans quickly became a huge success throughout the United States. As demand continued to grow, Lodge had to expand its factory several times.

For decades, Lodge stoves and casseroles remained a staple in American kitchens, renowned for their exceptional quality. Even during the war years, when cast iron was requisitioned for the military effort, Lodge managed to continue production.

In the 1950s and 1960s, the arrival of non-stick pans, which were lighter and considered more practical, put a stop to sales of Lodge cast iron. But the American brand survived this difficult period.

Lodge has been enjoying a new lease of life for the last twenty years. Cooks are rediscovering the benefits of cast iron for slow, even cooking. At the same time, retro and sustainable fashions are rekindling demand for these timeless pieces. By 2022, Lodge was the largest cast-iron foundry in the United States.

The main benefits of cast iron frying pans compared with other kitchen surfaces :

Cast iron, a healthy and sustainable alternative to non-stick coatings

Opting for a cast iron frying pan means choosing a 100% utensil that's natural, inert and free from harmful synthetic compounds. Unlike non-stick coatings, which often contain substances suspected of being carcinogenic or endocrine disrupting, such as PFOA, PTFE or toxic metallic nanoparticles, cast iron remains perfectly healthy, even at very high temperatures.

Exceptional technical qualities

Cast iron is a very dense material that diffuses heat evenly over its entire surface. It also retains heat very well, making it ideal for slow cooking, simmering dishes or meats. In contrast, non-stick coatings tend to distribute heat poorly. Its versatility even extends to outdoor cooking on a grill or campfire, where coated pans are not suitable.

A naturally non-stick surface that lasts

After a few uses, cast iron gradually develops a patina, giving it a smooth, tumbled surface with very little adhesion and no need for chemical surface coatings. Where non-stick products are irreparably damaged over time, cast iron improves and becomes perfect with use.

An excellent long-term investment

In return for a higher purchase price, cast iron offers an almost unlimited lifespan, unlike coated stoves which have to be changed regularly. It's an excellent long-term investment.

Vintage charm meets performance: a comparison of the best Lodge stoves

With their retro look and reassuring weight, Lodge stoves have an authentic appeal. Far from ephemeral non-stick coatings, cast iron offers a surface that develops a patina over time to become perfectly natural. Cast iron diffuses heat evenly and retains it for a long time, allowing slow cooking, perfect for simmered dishes or meats.

From the simplest model to the most elaborate design, Lodge offers a wide range of cast iron frying pans to satisfy all cooks, from the most novice to the most experienced. Our comparison will help you find the best Lodge frying pan for your needs and start a new era in your kitchen!

Poele Lodge cast iron maintenance: a few essential tips to preserve your Lodge cast iron stoves over time

The crucial stage: bottling

The maintenance of a cast iron frying pan begins with the first use, with the basting process. This is the process that creates a naturally non-stick patina:

How to breech a cast iron pan : the steps to follow

Equipment:

• Cast iron stove
• Vegetable oil (rapeseed, sunflower, peanut, etc.)
• Paper towel
• Washing-up brush
• Oven

Stages:

1. Wash the pan. Remove the label and any manufacturing oil residue with hot soapy water. Scrub the surface of the pan thoroughly with a washing-up brush to remove any dirt or debris. Rinse thoroughly with clean water and dry the pan carefully with a paper towel.
2. Apply a thin layer of oil. Pour a small amount of vegetable oil into the pan and spread it over the entire surface, including the sides and handle, using a paper towel. Make sure the pan is covered with an even layer of oil, but not too much.
3. Heat the frying pan in the oven. Place the pan upside down on the rack of an oven preheated to 180°C. Leave to heat for about an hour. This will allow the oil to polymerise and set on the surface of the pan.
4. Turn off the oven and leave the pan to cool. Once the oven has cooled, carefully remove the pan. The oil should have turned brown and the surface of the pan should be smooth to the touch.
5. Repeat steps 2 to 4 if necessary. For best results, we recommend repeating steps 2 to 4 two or three times. This will create a thicker, longer-lasting patina.

Our advice:

• Use a vegetable oil with a high smoke point, such as rapeseed, sunflower or peanut oil.
• Do not use olive oil, as it tends to become sticky when heated.
• Make sure the pan is completely dry before applying the oil.
• Never wash the cast iron pan with soap after basting. Simply use hot water and a washing-up brush to remove any food residue.
• Always dry the pan immediately after washing to prevent rusting.
• The more you use your cast iron stove, the more the patina will develop and improve.

With the right culottes and regular maintenance, your cast iron frying pan will last for years and become your favourite kitchen utensil.

• Dry heat the pan
• Generously oil the entire surface with a natural oil (sunflower, peanut...)
• Leave to heat for 15-20 minutes to allow the oil to penetrate the pores of the cast iron.
• Wipe off excess oil

Repeat this 2-3 times to obtain a perfect patina. The more the pan is used, the better it will tumble.

Regular but delicate cleaning

• Avoid using abrasive sponges, which will scratch the coring.
• Use a soft brush and warm water after each use
• If any residue remains, soak in hot salted water for a few hours.
• Once completely dry, lightly oil the surface

Drying and oiling are essential

• The worst enemies of cast iron are damp and rust! Always dry thoroughly after cleaning
• Store it lightly oiled or heat it on the stove to complete the drying process.
• Only store it when it is completely dry and oiled.

Avoid detergents, washing machines and dishwashers, which will damage the precious natural glaze. With these few simple steps, your cast iron stove will last you for decades!