Try These Delicious Recipes with Versatile Lodge Cast Iron Cookware

With the gloom of winter slowly being replaced by rising mercury and greening trees, spring is the perfect time to break out some Lodge cast iron cookware and take your recipes – and meal time – outdoors. Of course, we also think summer and fall are the perfect time for recipes that call for an open fire. And, now that we think about it, winter also isn’t too bad for it, what with the warmth of the fire or the smoldering coals offering some respite from the chill.

Hanging Dutch Oven over Fire

Regardless of the season, cast iron cookware like that produced by Lodge and an outdoor fire pit can make for some delicious meals that are also incredibly easy to prepare. All you need are some hot coals to fill a Lodge Logic cast iron grill or to put under and on top of a Lodge Logic cast iron Dutch oven, or an open flame with a Dutch oven tripod to suspend your pot over it. Oh, and you can never go out without accessories. A Dutch oven lid lifter will come in handy when you need to stir or serve your hot creation, as will Lodge’s heat-proof red leather gloves.

Since Lodge cookware is made of solid cast iron, it can withstand incredibly hot temperatures, which not only makes it perfect for both the stovetop and the oven, but also means it’s ready to jump right into the fire. That’s why it’s perfect for recipes like this trio we found on Lodge’s own website and on a couple food-related ones. We’ve made some modifications as needed to make sure you’re ready to take your cooking outside.

You may notice we didn’t include any recipes for use with the Lodge cast iron grill. That’s because you can do just about anything with that handy little unit that you can do on a regular cooking grill, so we decided to focus on the more-specialized Dutch oven cooking. We’ve also posted some grilling recipes other times, including these for grilled nectarines and corn on the cob.

black bean soupIngredients

  • 1 strip of bacon, diced
  • 1 large onion, diced
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 1 Tablespoon ginger
  • 1 Tablespoon cumin
  • 1 Tablespoon salt, plus more to taste
  • 1/4 teaspoon cayenne
  • 1 28-ounce can diced tomatoes
  • 3 cups chicken broth
  • 2 cans black beans (4-5 cups)
  • 2-3 Tablespoons cider vinegar, to taste


Cook bacon over coals (you can just bunch some evenly on the ground in your fire pit, then set the pot on them) in Lodge cast iron Dutch oven until all the fat is rendered and bacon is crispy. Remove with a slotted spoon and drain on a paper towel.

Add the onion and sauté in the bacon fat until translucent–about 5 minutes. Add the pepper and sauté until sweated – another 5 minutes. Add the garlic and spices, and sauté until fragrant – about 30 seconds.

Pour in the diced tomatoes, their juices, and the chicken broth. Scrape the bottom of the pan to release any caramelized bits. Bring to a boil, then simmer over fire for 15 minutes.

Add beans and simmer for another 10 minutes. Pour in 2 tablespoons of the cider vinegar, check seasonings, and add more salt, pepper, or vinegar as desired.

From The Kitchn

roasted pork tenderloinIngredients

  • 4 pork tenderloins
  • 2 recipes Tart Honeyed Sauce (below)
  • 2 tablespoons Brisket Rub (below)

Tart Honeyed Sauce Ingredients

  • 1/2 cup Burgundy wine
  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 3 tbsp prepared mustard
  • 1/2 cup honey
  • 1 tsp Tabasco Sauce

Brisket Rub Ingredients

  • 2 tbsp freshly ground black pepper
  • 1 tbsp kosher salt or sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp sugar


In a large skillet or Dutch oven, brown over medium heat for 20 to 25 minutes, rolling often to brown all sides.

Pour Tart Honeyed Sauce over tenderloin.

To maintain a gentle simmering of sauce, add coals as needed. Turn tenderloins every 15 to 20 minutes and baste generously with a brush. As sauce begins to thicken, continuously baste and turn tenderloins. Sauce will continue to thicken. If sauce begins to blacken, add more pineapple juice.

Once an internal temperature of at least 145 degrees F is reached (about 2-2.5 hours), remove tenderloins from pan and place on cutting board or serving platter to cool for at least 10 minutes.

Slice ½-inch thick, surround with colorful sautéed sweet peppers and serve hot.

From Lodge Cast Iron Cookware site

dessert cherriesIngredients

  • 12 ounces fresh or frozen cherries
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Butter, for the Dutch oven


Prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.

Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.

In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.

Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.

Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.

From Food Network

Derek Hodges
Derek Hodges

Derek Hodges is a proud North Carolinian who moved to Tennessee in 2006 to preach the gospel of Cheerwine and mix some Tar Heel blue in with all the orange. He has made wonderful friends who tolerate occasional remarks like those above. He and his wife Amanda enjoy spending weekends at Dollywood and trying to convince their dog Shiloh to get over his fear of swimming.

Connect with Derek Hodges on Google+