Q: I have some old Lodge cookware, and it is indeed well-made. As far as I'm concerned, this is the stuff on which to cook - holds heat, cooks well and easy to maintain. I also have a lot of iron cookware from a company names ERIE, from my wife's grandmother that must be over a hundred years old - still quite useable and we use it. Now if I wish to add to my cookware...is Lodge still well-made? The last thing I bought by Lodge was a cast-iron camp hibachi that was a good purchase, and I use it all the time, but that was around ten years ago. I'm just wondering if they have, as most of our manufacturing has, moved offshore. You can spend a lot of money for cookware, but iron is wonderful and, aside from the weight, is the way to go, in my opinion.
A: Lodge is still made just down the road from here in South Pittsuburg, Tennessee. Still good quality and still good value. (in fact great value here, they have an 'outlet' store :) ) I'd use cast iron 99% of the time if it weren't for a shoulder injury that makes handling that kind of weight rather hard. I don't know. Seems like willingness to season the item initially would be a good test for whether you're temperamentally suited to use cast iron. A certain amount of discipline is required, so that one doesn't leave it sitting in water in the sink, for example. I live in Chattanooga, TN, approximately 28 miles from South Pittsburg, the home of Lodge Mfg. I'm proud to say Lodge is still going strong here in the TN Valley!! In fact, Lodge sponsors a great festival each Spring - the Cornbread Festival - great food, a cookoff co-sponsored by White Lily Flour - last year Alton Brown was one of our distinguished judges!!
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