Lodge Cast Iron Cookware NZ
Lodge has been casting iron cookware in South Pittsburg, Tennessee since 1896, and it’s still the benchmark for cast iron that lasts a lifetime. Every pan comes pre-seasoned with vegetable oil and ready to cook, works on gas, electric, induction, in the oven, on the BBQ or over a campfire, and gets better the more you use it.
We stock the full Classic range plus the lighter Blacklock series, from 13cm mini skillets to 12-inch camp ovens, with stores in Napier, Christchurch and Dunedin and fast shipping across New Zealand.
Your Guide to Lodge Cast Iron
Classic or Blacklock?
Lodge Classic is the cast iron most people picture: heavy, thick and very good at holding heat. It’s the best value way into cast iron and the right choice for searing, frying, baking and slow cooking.
Lodge Blacklock is cast thinner, so it’s noticeably lighter and easier to lift and toss, with a smoother cooking surface and triple seasoning from the factory. Worth the extra cost if weight is what’s put you off cast iron.
Which skillet size do I need?
- 13 to 16cm: single eggs, sides, sauces and serving straight to the table
- 20 to 22cm: cooking for one or two, cornbread, frittatas
- 26cm: the most popular size, for everyday frying and searing for 2 to 4 people
- 30cm: family meals, roast chicken, shallow frying
- 33.5cm: big batches and BBQ cooking (it’s heavy, so the dual-handle pans are easier to lift at this size)
The Deep Skillet is better for braising and shallow frying, and the Combo Cooker is a deep pot with a skillet lid, popular with sourdough bakers for baking bread.
Dutch ovens and camp ovens
Lodge Dutch ovens go from stovetop to oven, ideal for stews, braises, roasts and bread.
The Camp Dutch Oven has legs and a flanged lid that holds hot coals, made for cooking over a campfire or in a fire pit. Pair it with the Camp Oven Tripod or Charcoal Chimney Starter for outdoor cooking.
Caring for cast iron
- Wash with hot water and a brush or scrubber. A little dish soap is fine.
- Dry straight away, ideally on low heat on the stovetop.
- Wipe a thin layer of oil over the surface while it’s warm.
- Don’t soak it or put it in the dishwasher.
If rust spots appear, scrub them off, dry and re-oil. The seasoning builds up with every cook, so the more you use it the better it gets. For more, see our cast iron cooking guides.
Frequently asked questions
Does Lodge cast iron work on induction?
Yes. All Lodge cast iron works on induction. Lift it rather than sliding it, as the rough base can scratch glass cooktops.
Is Lodge cast iron really non-stick?
It’s naturally non-stick once well seasoned. New pans are pre-seasoned, and food release improves with regular use, especially when cooking with oil or fat.
Is it made in the USA?
Lodge’s seasoned cast iron is made in South Pittsburg, Tennessee, where the company has been family-owned since 1896.
What’s the difference between Lodge and cheaper cast iron?
Consistent casting, even wall thickness and a reliable factory seasoning. Lodge pans heat evenly and don’t crack or warp under normal use.
Can I see them in store?
Yes. Most of the range is in stock at our Napier, Christchurch and Dunedin stores, and online orders over $150 ship free.
Looking for more cast iron? Browse our full cast iron cookware range, including Le Creuset and Ironclad.
