My Lodge cast iron cooking arsenal.
Oct 2019.
Updated Nov. 2021.
Updated Sep. 2020.
Prices include domestic shipping if order total is at least US $25, or if you have Prime.
Lodge 10.25" (O.D.) pan/skillet with 2 short handles. Fits in my Ambiano (Aldi) toaster oven. Standard straight-angled (ie, not curved sides like a chef pan) sides of a regular skillet, so it takes a lid, or you can use foil. Inside inner bottom diameter 8-1/2" or 8-5/8" if you measure just slightly up the curve to the side.
https://www.amazon.com/Lodge-L8SKL-Cast-10-25-Black/dp/B071VT8PL8?tag=froglallabout-20
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Lodge 3.2 qt combo cooker. Regular price US$ 34.90. Can sometimes go on sale for $29.99 to $32.99. Lid/Skillet's inner inside bottom diameter, 9". Pot's inner inside bottom diameter, 8". Use inverted, with "lid/skillet" as base, and pot as a "hat", to easily load the dough, and score it with less chance of burning hand/arm on the pot. Or, for a smaller diameter boule, use pot as the base. I like using this for boules. Have done up to 3.1 pounds of WW dough. This is my favorite for loaf/boule bread.
https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M?tag=froglallabout-20
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Lodge 5 qt combo cooker. Regular price US$39.90. Sometimes go on sale. I do not have this one. The skillet/lid is same diameter as the 3.2 quart model. But the pot is deeper, and has straight, not angled, sides.
https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K?tag=froglallabout-20
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Lodge 14" pizza pan, griddle. Regular price US$39.99. Sale price, or with coupon, $29.99. I have one, but have only used it for pizza so far. Has a small lip, but not enough to put a lid/cover on. 14" is outer diameter, not counting handles. Has "Pro-Logic" style handles.
https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X?tag=froglallabout-20
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Lodge 9.25" (O.D.) round handle-less griddle/plate. One of my work-horses, frequently used in toaster oven for baking bannock and pitas, or toasting bread.
https://www.amazon.com/Lodge-Logic-Round-Griddle-Handles/dp/B00I4XNEE4?tag=froglallabout-20
or Walmart: https://www.walmart.com/ip/Lodge-9-25-Round-Handleless-Seasoned-Cast-Iron-Serving-Griddle-L7OGH3/879308493
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Lodge 8" (O.D.) long handle skillet. Fits in toaster oven, diagonally:
https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00008GKDG?tag=froglallabout-20
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Lodge 9" (O.D.) long handle skillet: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00063RWTS?tag=froglallabout-20
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Lodge 10.25" (O.D.) long handle skillet, with short assist handle, $14.88: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA?tag=froglallabout-20
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Lodge 15" (O.D.) skillet. Normal price US $49.90. Sometimes goes on sale for $40. This was an impulse buy when it was on sale. Haven't used it yet. It does fit in the kitchen oven. Has a long handle and a short assist handle on opposite side.
12-1/4" inside diameter at bottom.
https://www.amazon.com/Lodge-L14SK3-Skillet-Cast-Black/dp/B00063RWUM?tag=froglallabout-20
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Lodge round 10.5" (O.D.) cast iron griddle, with one long handle. $14.88. Get it at Walmart for $14.88 when Amazon is out of stock.
Interestingly, Amazon does have 3-packs of this 10.5" griddle for $38: https://www.amazon.com/Lodge-L9OG3-10-5-Round-Griddle/dp/B00NE55E7M?tag=froglallabout-20
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(links are coded to give the site owner referral fees, like with books. It doesn't, or shouldn't, increase the price.)
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Lodge's new 15" cast iron pizza pan does not have the lip like their 14" pan. This makes it easier to remove a pizza with a peel.
I bought mine on sale at Kroger for 27.99.
Amazon's page: https://www.amazon.com/Lodge-BW15PP-Seasoned-Pizza-Black/dp/B0971MC534?tag=froglallabout-20
That is great, at the moment I only bake individual pizzas in my Lodge 9” cast iron skillet but I always fear burning my fingers as I transfer the stretched dough to the burning hot skillet. This would be a game changer, but in Canada it is currently $80. Hopefully it’ll be discounted at some point in the near future. Thanks for sharing that with us Dave.
Benny
The import tariffs on Lodge must be huge. Is Canada trying to grow a cast iron industry, or protect a currently existing one?
I checked the walmart.ca price on the Lodge 10.5" griddle, and it was $56 canadian, whereas it is $18 on the US walmart.com and amazon.com. Amazon.ca wants $42 for it.
If I remember correctly, you start cooking the pizza on a stove-top (range) burner and then finish up in the oven. Have you ever tried cooking it entirely on your baking steel? The smooth steel transfers heat faster than a less-smooth seasoned cast iron surface, so you still get a crisp underside in about the same time it takes the top to bake.
I’m not aware of any cast iron industry here, but I don’t keep track of those types of things to be honest. I haven’t tried baking on my baking steel, using flour or semolina for transferring makes a mess that I don’t want to deal with. I suppose I could try baking it on parchment, that I haven’t tried yet and is a thought.
I used to own two, but I gave them away and now regret it.
I have one, but haven't used it.
Thanks for the great list of resources for products! I actually have 2 versions of the 2 items with photos that you posted. The one I have with handles is cast iron and also has a very shallow lip, which means I can use it for cooking meat for the crew since I add oil for searing. The 'open' griddle or stone I have is actually ceramic, which is another option for folks as it isn't quite as heavy. I use this a lot for making pizza and tortillas.
I use both of these on my outdoor gas grill so I can be a little less concerned about the mess. The cast iron pan has gotten beautifully seasoned. I purchased some avocado oil and a ghee/coconut oil mix to add to my standby olive oil, since those oils can handle the higher heat a little better. The higher heat means you can sear really well then cook for less time...juicy meat every time. Pre-heating adequately is key. I pour a glassful of water into the pan after I'm done cooking, which sizzles up anything that might've stuck, dump the water and just scrub the surface with some salt, then rinse and dry.
The pizza stone (ceramic/enamel coated) wipes clean after use with the addition of just a little water for any crusty cheese or veggies that tumble off during transfer. I make the pizza inside, and shape on top of a durum coated cutting board (coarsely ground), and it slides right onto the pre-heated stone, which bakes up beautiful pizzas in about 6 minutes (depending on the dough and how high I get the grill...typically about 650). Again, pre-heating is key. The one I have (Weber) does not have the raised handles, so transferring the pizza to the stone is super easy...nothing to get in the way of the cutting board (tried a peel and decided a good old cutting board was actually easier to manipulate for the grill).
Thanks for posting and for taking all the time to include links...these products are great and are especially fun this time of year (when used outside on the grill). I thought I'd add my experiences in case anyone was curious about practical applications. We're using the pizza stone again tonight for pizza!
I forgot to add that neither of the products I use are Lodge but are close variations. Not sure how they compare on pricing though.