Cook With Lodge
Real cooking moments. Real cast iron.
Cook With Lodge
Real cooking moments. Real cast iron.
All 5.
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.
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.
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.
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.
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.
Cooks behind the show
NYC-based home cook and cookbook author. Weeknight dinners, cast iron religion, strong opinions on salt.
Chef de cuisine at Aster in Austin. James Beard semifinalist. Believes every restaurant tool belongs in a home kitchen.
Backcountry cook, Appalachian Trail thru-hiker, and dutch-oven obsessive. Cooking over fire since she could hold a handle.
Real cooking moments. Real cast iron.
Family-owned cast iron maker since 1896, based in South Pittsburg, Tennessee. Five generations of American craftsmanship.