Recipes from Lodge Cast Iron Nation

Lodge Cast Iron Nation provides 200 recipes curated from Lodge’s very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it’s packed with a diverse array of recipes — everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron’s popularity, showcasing exciting new flavor combinations from popular chefs (like John Currence, Lidia Bastianich, Mark Bittman and Peter Kaminsky) and highlighting the cookware’s relevance for today’s cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices.

Two bowls of North Carolina clam chowder with a torn slice of bread, two empty bowls, and several spoons beside them.

North Carolina Clam Chowder

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No, not New England clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

  • (1)
  • 30 M
  • 2 H
  • 6
Several pieces of Texas fried catfish, a bowl of tartar sauce, and lemon wedges on a metal tray lined with parchment

Texas Fried Catfish

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Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.

  • (2)
  • 30 M
  • 30 M
  • 6