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.
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Pan-seared Duck Breasts with Raspberries
This meal of duck breasts, cooked until golden brown in a cast iron skillet and topped with fresh raspberries in a perfectly sweet sauce, is quick and delicious. It makes a lovely spring dinner when served with fresh, herbed green beans and roasted red potatoes.
Pan Pork With Rapid Ratatouille
The pork loin in this dish is seared before it's baked to lock in moisture. Serve over small browned squash, zucchini, and tomatoes for a colorful and tasty meal.
Oven Beef Stew
This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. A recipe can't be more simple or delicious than this. The beef in this stew is slowly braised along with vegetables and spices to create tender meat and a flavorful broth.
North Carolina Down East Clam Chowder
All along North Carolina’s Outer Banks you will find this style of clam chowder that’s more about the clams than the thick, cream-based chowders of New England. Slice of white bread in the bowl and ladle the chowder over it. The bread dissolves and thickens the chowder.
Texas Fried Catfish
According to recipe author Tom Perini, catfish is one of the few things openly accepted by ranchers and cattlemen as an alternative to beef. “Catfish can be found in most every river, lake, and pond in Texas, and we all grew up fishing for them," he says.
Before battering the fish in this recipe, cut them in half lengthwise for the perfect fish-to-cornmeal ratio.
Chicken & Mushroom Stew With Wild Rice
Inspired by the classic chicken and wild rice casserole, this stew is a hearty meal satisfying in any season. “You want that nutty flavor and slightly chewy texture from the grain to help sop up all of the good chicken and gravy," says recipe author Hunter Lewis, executive editor at Southern Living Magazine.
Tennessee White Chili
This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread.
Pork Chops With Apples & Chestnut Sauce
In this dish, the rich, deep flavors of the chestnut puree and the bright, spicy notes of the red pepper complement the classic combination of apples and pork. The secret of success with these chops is the searing they get on a cast iron griddle.
Spiced Braised Pork Shoulder
Braising is a great way to slow cook tough cuts of meat. This moist-heat method allows the connective tissues in the meat to break down, resulting in a tender roast and thickened braising liquid. When you use your cast iron Dutch oven, you can sear and braise the meat in the same pot. Enjoy the finished product on everything from barbecue sandwiches to tacos.
Iron Skillet Roasted Mussels
Roast fresh mussels in a flavorful white wine butter sauce until their shells open. Serve with a crusty loaf of your favorite bread to sop up all the tasty juices!
Skillet Cauliflower-Feta Pizza
If you haven’t made pizza with cauliflower, prepare to fall in love. Chef Robin Asbell created this hefty pie to show off the sweet flavor of roasted cauliflower, accented with piquant feta and asiago cheeses. Baking the pizza in cast iron makes the crust crisp while it cradles all the goodies.
Shepherd's Pie
This recipe, from Paul Kelly, was inspired by a dish served at an English style pub. Traditionally, ground beef is the main ingredient of shepherd’s pie, but tender pot roast makes this irresistible.