Great recipes start with great cookware.
Wondering what to have for dinner tonight? Whether you're craving a steak seared in your cast iron pan, grilled vegetables or a slow-cooked stew in the pot, we've got the perfect recipe for you.
When it comes to meals, turn to the most trusted company that has been serving up memorable meals in quality cast iron for over a century. Your food deserves Lodge.
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Campfire Pizza
For a quick camp-friendly version, use flatbread instead of dough!
Mixed Berry Cobbler
Fresh fruit simmered with sweet, fluffy drop biscuit topping is a match made in outdoor heaven. Pack some whipped cream in your cooler to top it off!
Fire Roasted Trout
The best food is the stuff you catch yourself. Whether it’s straight from the lake or out of the cooler, trout tastes better outside. Use the wok side of the Cook-It-All to pair your fish with some fresh sautéed veggies.
Grilled Pork Chops With Bacon Mushroom Sauce
Turn up the heat on this recipe to get a great caramelization and crust on these grilled pork chops. Finish them off with bacon mushroom sauce for a hearty meal.
Grilled Steak Nachos
Gooey cheese, crunchy chips, and tender steak are all found in this easy-to-make campfire recipe in the Lodge Cook-It-All.
Bacon Wrapped Peaches
Peaches taste like all those things that make summer great. Grilled up and served warm, they’re even sweeter than you remember. Pair with some grilled avocados for extra hiking fuel!
Baked Stuffed Apples
Baked apples with a cinnamon nutmeg stuffing are the perfect way to end a fall camp meal. The smell of this aromatic dish will have the whole campground ready for dessert!
Mountain Man Breakfast
This one-pot breakfast is the perfect meal for any scout gathering or family camping trip. When served with our campfire buttermilk biscuits, it simply can't be beat.
Slow-braised Collard Greens
This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe. "My Mema used a smoked hock in her greens, along with a generous shake of hot sauce and pinch of sugar. I get my subtle sweet-tart pop from balsamic vinegar and the heat from red pepper flakes."
Scott made the recipe a tad healthier by using bacon and fat-free chicken broth, which he also thinks helps create a cleaner tasting potlikker. Scott's been known to ladle the greens and potlikker over a bowl of creamy stone-ground grits.