Maria Chen
NYC-based home cook and cookbook author. Weeknight dinners, cast iron religion, strong opinions on salt.
2 videos
A Brand Channel
Lodge Cast Iron
on Food Channel
Real cooking moments. Real cast iron.
Family-owned cast iron maker since 1896, based in South Pittsburg, Tennessee. Five generations of American craftsmanship.
5
Episodes
3
Creators
8
Products
— Episodes
All 5 episodes
Home Kitchen
12:22
Weeknight Skillet Chicken
Maria Chen on the one-pan chicken dinner she makes three times a week. Sear, flip, finish in the oven, done in 25 minutes.
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Professional Kitchen
10:14
Searing Steak Like a Chef
Chef Marcus Rivera on why every steakhouse puts cast iron under the broiler — and how to get a restaurant crust at home.
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Great Outdoors
15:28
Campfire Dutch Oven Stew
Sarah Holt on making one-pot stew over coals in the Smokies — no modern stove, no fuss, just heat and time.
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0:42
Salt your steak the night before.
A 54-second creator-shot tip from Maria's kitchen — one rule that changes the whole arc of a pan-seared steak. Coarse kosher, generously, the night before. Uncovered, on a rack. The salt does the work overnight; you just turn the burner on.
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0:42
Don't wash your skillet with soap.
48 seconds on the cast-iron rule everyone gets wrong. Hot water, a chainmail scrubber, dry on the burner, thin oil before storage. That's it.
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— Creators
The 3 cooks behind the show
Marcus Rivera
Chef de cuisine at Aster in Austin. James Beard semifinalist. Believes every restaurant tool belongs in a home kitchen.
2 videos
Sarah Holt
Backcountry cook, Appalachian Trail thru-hiker, and dutch-oven obsessive. Cooking over fire since she could hold a handle.
1 videos
The Lodge foundry floor, South Pittsburg, TN. Photograph courtesy of Lodge Cast Iron.
THE LODGE STORY
Since 1896, in South Pittsburg, Tennessee.
Joseph Lodge opened the foundry on a Saturday in May, on a stretch of the Tennessee River where the water runs cold and the iron runs hot. The town was small then — a few hundred people, a railroad, and the foundry. It still is. Five generations later, the same families still pour the same skillets a short walk from where Joseph first lit the furnaces.
“The pan gets better the longer you cook with it. That's a promise our grandparents made, and we still keep it.”
Every Lodge skillet is cast from recycled American iron, seasoned with soy-based oil, and stamped with the same mark your grandmother's might have carried. It's not a product that changes much. That's the point.
Read the full Lodge storyRETAIL
Find Lodge near you
- Williams-SonomaBrooklyn, NY0.8 mi
- TargetAtlantic Terminal1.2 mi
- Ace HardwareSmith St.2.1 mi
— Shop the show
8 products from the kitchen
— Quick tips
6 short clips
0:42
The 90-second sear
0:28
Flip when it releases
0:51
The butter baste
0:36
Rest it — no, longer
0:47
Coals on top, coals below
0:39
Layer in this order
— From the creators
Latest posts
Instagram
Maria Chen
three times a week, no notes. the 10.25" skillet + a whole chicken + whatever vegetables are crying in the drawer. @lodgecastiron on food channel 🔥
View on Instagram ↗
TikTok
Marcus Rivera
restaurants don't have magic — they have cast iron under the broiler. same crust at home, same ribeye, half the price. full episode on food channel.
View on TikTok ↗
Instagram
Sarah Holt
day 14 on the trail. six-quart dutch oven, coals from tonight's fire, tomorrow's lunch going in before bed. cast iron is the most important thing in this pack.
View on Instagram ↗
Upcoming live
Live from South Pittsburg: Spring Skillet Drop
Thursday, May 711:00 PM UTCHosted by Marcus Rivera
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