Review and Giveaway: Lodge Cast Iron Cookbook

**Giveaway Closed: 4/23/2012**

With mangled hand-me-down pots and pans, minimal ingredients (or money to spend on them), and crowded kitchens, sometimes it’s easy to have a college meal go awry. For me, however, a cast iron skillet meal is always a sure thing. After all, as The Lodge Cast Iron Cookbook boasts, “Cast iron skillets are bound up in American cooking. No matter which part of the country you grew up in, your mother or grandmother most likely cooked in cast iron.” The cookbook explains that the reason for this quality, un-screwup-able nature of cast iron cooking is that “cast iron cookware resists scorching and burning, and it cooks food evenly.” See…perfect!

Personally, I’ve always been familiar with ways to sear and fry meats in cast iron, but it wasn’t until I cracked open the Lodge Cast Iron Cookbook that I realized just how much these things can do. Lodge Manufacturing, the namesake of the cookbook, was founded by Joseph Lodge in 1896, and to date, is the only American manufacturer of cast iron cookware. I think it’s safe to say these guys are the experts, and after flipping through the cookbook, and then reflipping for all the juicy details I’d missed the first time, I think they have all the information.

Immediately, the cookbook welcomes the reader to their “family table” by telling the story of the company and then sharing the history behind cast iron cooking. From there, the cookbook is dvided into nine chapters: National Cornbread Festival, Breakfast, Soup, Stew, Gumbo & Chili, The Main Course, Cooking Outdoors, Sides, Nothin’ but Cornbread, Desserts, Biscuits & Bread, Caring for Cast Iron, and then of course, a helpful metric chart and index in the back. Every single recipe comes alongside a beautiful photograph and most have a personal story attached to the history of the recipe. As if those charming details aren’t enough to entice you, the recipes look phenomenal and include everything from Southern Brunswick Stew to Feather Light Rolls or Simple Berry Skillet Cobbler that will instantly leave your mouth watering.

Admittedly, agonizing over a skillet cobbler between studying and extracurricular commitments wouldn’t at first glance sound like something I had time for. However, this cookbook breaks down every single step in a way that not only informs the reader, but actually teaches in a way that will allow an application of these skills to other dishes. The Lodge Cast Iron Cookbook doesn’t just aim for one-time results, but a lifetime of sturdy cast iron cooking, which to me, is a perfect fit for all of us college readers!

To enter the Lodge Cast Iron Cookbook Giveaway, you must:

  • Leave a comment below and tell us about your favorite piece of kitchen equipment!
  • Be a subscriber to the SKC newsletter. (we’ll check!!)
  • Become a fan of our Facebook Page
  • (Extra Entry) Tweet about this contest @BGSKCollege
  • (Extra Entry) Tell your facebook fans about this contest – like and/or share the giveaway post on the SKC facebook wall

Shannon Kelley is finishing her master’s degree by student teaching in St. Louis, Missouri and is very thankful that her parents (er, roommates) own and love a cast iron skillet.


Simple Berry Skillet Cobbler
From The Lodge Cast Iron Cookbook
Serves 6-8


1 (10-ounce) package frozen rasperries or 1 pint fresh berries
1 cup granulated sugar
1/4 cup butter
1/2 cup firmly packed brown sugar
1/2 cup plus two tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Place a 10-inch cast iron skillet in the oven and preheat oven to 350°F.

Stir together the raspberries, 1/2 cup granulated sugar, the brown sugar, 2 tablespoons flour, the lemon juice, and nutmeg in a medium bowl.

Melt the butter in the skillet in the oven until it starts to brown around the edge and foam. It’s important to have the butter sizzling hot! While the butter is melting, stir together the remaining 1/2 cup flour and granulated sugar, the baking powder, salt, and milk in a large bowl, just until combined.

The batter may still have a few lumps, but it should be about the consistency of pancake batter. Pour the batter over the butter in the hot skillet. Do not stir. Immediately spoon the berry mixture on top of the batter.

Bake until the crust looks golden and crisp, 30-35 minutes.

Originally posted on Sunday, April 15th, 2012

21 Responses to “Review and Giveaway: Lodge Cast Iron Cookbook”

  1. Daniella

    April 15th, 2012

    My waffle iron is my favorite thing in my kitchen.

  2. Jordan Riley

    April 15th, 2012

    This sounds weird, but I love my measuring cups. I have an old, bright orange set I got from a friend that includes a 2/3 cup and a 3/4 cup, which is pretty awesome. (If it had a 1/8, I would be in measuring cup heaven!)

    Of course, I don’t actually have a cast iron pan…

  3. Angy

    April 15th, 2012

    Oh my lord you had me at cornbread & gumbo. I would love to try these recipes!

  4. Ellen

    April 15th, 2012

    My favorite piece of kitchen equipment is my mini cuisinart! I bought the orange one!

  5. Barbara Palermo

    April 16th, 2012

    My favorite piece of kitchen equipment is my Kenwood!

  6. Barbara Palermo

    April 16th, 2012

    Already subscribed to list Small Kitchen

  7. Barbara Palermo

    April 16th, 2012

    I’m also fan of Small Kitchen on fb!

  8. Lucie

    April 16th, 2012

    my favorite piece of kitchen equipment has to be my kitchen aid stand mixer. I’m obsessed with it.

  9. PJ Walker

    April 16th, 2012

    Have already subscribed. Also a fan of SK on FB. My favorite piece of equipment is actually my Lodge griddle. It’s ALWAYS on top of the stove.

  10. Jolie

    April 16th, 2012

    My crock pot is my fave. My cast iron is a close second. I am a facebook fan and already subscribe to your awesome site :-)

  11. Nicolette

    April 16th, 2012

    I love my rice maker. It’s small so doesn’t take up much space in my kitchen!

  12. Sand

    April 16th, 2012

    My favorite equipment is my KitchenAid Mixer!

  13. Amanda

    April 17th, 2012

    My favorite equipment is my mini-food processor because it saves me a whole lot of time and makes incorporating veg into my meals a snap!

  14. Laura

    April 18th, 2012

    I secretly really enjoy opening cans. I’ve had my can opener since freshman year and it’s been put to good use since.

  15. Laura

    April 18th, 2012

    & I’ve subscribed via email!

  16. ten b

    April 18th, 2012

    my favorite kitchen tool is my kitchen aid stand mixer, followed closely by my crock pot. subscribe & fb like.

  17. ten b

    April 18th, 2012

    extra entry, fb share!/permalink.php?story_fbid=284326668318592&id=100001003993213

  18. ten b

    April 18th, 2012

    extra entry, tweet!/10750coupons/status/192606149558796288

  19. gail

    April 19th, 2012

    my favorite is my hand held mixer

  20. gail

    April 19th, 2012

    liked you on fb

  21. Cat

    April 21st, 2012

    My spatula! keeping it simple..

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