Break Out the Cast Iron, It’s Officially Dishwasher-Safe
Our grandparents were certainly on to something when they swore by the power and versatility of their cast iron pans. Durable, renowned for their heat retention, and capable of turning our culinary classics from seared steaks to piping hot biscuits, it’s no wonder they have been a part of the foundation of home kitchens for over a century.
Surviving two world wars, the rise of the millenials, and a few billion Sunday suppers, Lodge Manufacturing‘s dedication to the home and professional chef has outlasted many of the early producers of cast iron and become the authority in the business. Their dedication to innovation and preservation of the classics has placed them in the homes of millions of cooks and kitchens of professional chefs across the globe.
The company’s selection has grown over the decades from a humble offering of a few pans and Dutch ovens to include over 350 different variations. From serving pieces to grills and enamel cast iron, Lodge has expanded to include options for nearly any chef. In 2014, Lodge introduced one of their most revolutionary new lines to date: The heat-enhanced cast iron.
The new line is not only more durable but can be cleaned in the dishwasher. No, this isn’t enamel cast iron and it isn’t coated. This is truly a perfected version of the classic cast iron Lodge has been producing for over a century.
The Science Behind Lodge Heat-Enhanced Cast Iron:
The special, heat-treated cast iron is forged just as it has been for decades only now there is a secondary process. The process changes the molecular structure of the iron in a manner similar to blued or casehardened steel found on gun barrels and tools. Again, this is not a coating and it will not wear off over time.
All of the heat-enhanced pans are still pre-seasoned and will require the occasional re-seasoning for best results.
Check out the full line of Lodge Manufacturing Heat Enhanced Cast Iron and be ready for any cooking challenge that comes your way. Ready to add one of these pieces to your Lodge collection? See below for a few of our favorite uses for Lodge Cast Iron.
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound Brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced
- 3 garlic cloves, sliced
- 2 tablespoons chopped and peeled ginger
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chile or jalapeño, sliced into rings
- Steamed rice (for serving)
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small Duralex bowl; set sauce aside.
Heat 2 tablespoons oil in a large Lodge Logic Cast Iron skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out Lodge Cast Iron skillet.
Season steak with salt. Heat 1 tablespoon oil in same Lodge Logic skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.
Heat remaining 1 tablespoon oil in same Lodge skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return Brussels sprouts and steak to Lodge Logic skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
- 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
- At least 2 cups of low fat buttermilk, for marinating
- 9 pieces of chicken
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. Kosher salt
- Pinch of pepper
- Optional: 1 tsp. garlic powder
- Optional: 1 tsp. paprika
- Vegetable shortening
In a container or zip lock bag, marinate your chicken in the buttermilk and refrigerate for 12-24 hours. Drain the chicken using a colander and reserve the buttermilk.
Using a fork, mix the flour, spices, and baking powder. Dredge each piece of chicken in the flour mixture. Dip a piece of dredged chicken into the reserved buttermilk. Dredge this piece of chicken again in the flour mixture. Repeat until all of your chicken pieces have been dredged a second time.
Set your cast iron pan over medium heat. Add enough shortening so that once it melts, it is about 1/3 of the way up the pan. Once the shortening has melted, slightly raise the temperature (until about 325 degrees).
Add a few pieces of chicken to the pan. Use a thermometer to ensure the oil does not exceed 325 degrees F. Fry the chicken on each side for about 10-12 minutes. Your chicken is done when the outside is golden and the inside is cooked through (when it reads 165-180 degrees with a meat thermometer).