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The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes


The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes Cover

ISBN13: 9780848734343
ISBN10: 0848734343
Condition: Standard
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Synopses & Reviews

Publisher Comments:

Cast iron cooking is back in vogue.

From America's most chic restaurants to the countless kitchens of avid home cooks, everyone is rediscovering the joy of cooking with classic cast iron. Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire. According to Esquire magazine, cast iron cookware will enrich your eggs and burgers, it's impossible to break and it will last longer than you.

And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America's leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman. Special cooking lessons include cast iron cooking basics and how to enjoy open air cooking and grilling.

This special culinary delight features great cooking stories and intriguing vignettes on the history and legend and lore of cast iron cooking. Each unique recipe, culled from cooks across the country, is illustrated with four-color photography. Published in a special flexible binding, this cookbook will be a keepsake treasured by all cooks.

About the Author

The Lodge Company, a family-owned, family operated business, makes its home in South Pittsburg, Tennessee — a tiny community nestled along the Cumberland Plateau of the Appalachian Mountains. Founded in 1896 by Joseph Lodge, Lodge has been manufacturing quality cast-iron cookware for 112 years. It is the only American manufacturer of cast iron cookware, and has been extraordinarily savvy about pleasing its customers. Not forgetting its roots, Lodge still produces unseasoned cast iron products as well as cookware for outdoor and camp cooking. Understanding that tastes change, however, several years ago Lodge developed and introduced a line of pre-seasoned cookware and enameled cast-iron cookware, both of which have been extraordinarily successful. Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike. Lodge released a book in 2003, A Skillet Full, a self-published book in conjunction with their local historical society and sold over 130,000 copies with limited distribution. The power of the Lodge brand crosses platforms and conjures up memories of home cooking for millions of Americans. Its rich heritage and quality cookware not only offers a nostalgic connection to cooking but transcends multiple generations of savvy cooks.

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Average customer rating based on 3 comments:

Linda Bolton, April 18, 2012 (view all comments by Linda Bolton)
This title just appeared in my Powells Daily Dose e-mail. Didn't realize the book existed until then, but I'll be adding it to my cookbook collection! I've been using the same cast iron pans for over 35 years, just as effective, if not moreso, than that more expensive designer cookware! If it was good enough for the ancestors, then it's good enough for me!
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Michael Hagenbuch, April 18, 2012 (view all comments by Michael Hagenbuch)
We have two cast iron pieces and have yet to use them. Now there is no excuse. From the review, we are inspired to break open the boxes and get cooking, safely and with confidence!
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HeidiSueRoth, March 27, 2012 (view all comments by HeidiSueRoth)
Classic Cast Iron Foods for Modern Tastes

Iron cookery is trendy once again. Perhaps the changes of income and economy remind us that value is often reflected in length of use rather than throw-away products. Cast iron is perhaps the hallmark of this value and Lodge Logic is the rock star of cast iron. Most people know if you have any cast iron you probably love it! The many applications and ways you can use any piece from Lodge Logic is truly astounding.

The arrival of this cookbook is welcome and exciting. A variety of other cookbooks have come on the market at the same time. Don’t despair! As trustworthy as their equipment, the Lodge Logic brand on this book does not disappoint.

My first spin through the book revealed more recipes of interest than I could possible make for one review: I always make at least three but time limits result in no more thafive. My first list included well over 20 selections. Other valuable qualities also showed up during the initial handling of the book.

Those of you who read my reviews on a regular basis know how much I dislike cookbooks that are hard to keep open. Novel-style binding is normal in the current market. This book offers a pleasant surprise. The cover is thicker than the usual sleek, thin format. In addition, the binding is pre-creased to make it easier to stay open. As a result once I popped the book into my holder that also covers the book from splatters I didn’t have to touch again. A huge relief for any dishes requiring messy hands.

The pages are also heavier than many books on the market right now. Although you may look at the price and consider it a bit pricey, the publishing values are designed to hold up for longer than any of the competition. Even better, I easily predict a number of these recipes will become standards in your house. Best of all, you can reproduce most of them indoors or out thanks to versatile cast iron.

All of the recipes tested met with positive feedback. Although the Simple Berry Skillet Cobbler really won the taste testers over and introduced interesting ways to use a skillet, there was one recipe no one could resist. In fact, it even got an embarrassing nickname. Polish Pork and Cabbage Stew is one of those rare recipes that is easy, manageable, with to-die-for results. Visit your local health food store or upscale market for the small amount of juniper berries needed. I was literally able to buy just the 12 needed so the cost wasn’t an issue.

At first glance Polish Pork and Cabbage Soup (featured on my blog) may seem like too much work. I can tell you it’s not too much and it’s completely worth it. Everyone person who tasted this recipe wanted more. Everyone also wanted the recipe. You can finish the recipe in the oven rather than stove top. Make it for a party and reheat on the second day because Dutch oven recipes are usually better a day later!
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Product Details

Hoenig, Pam
Oxmoor House
The Lodge Company
Lodge Co
Cooking and Food-General
Cooking and Food-Appliance Cooking
General Cooking
Publication Date:
Grade Level:
from 13 up to 17
10 x 7.5 x 1 in 1.84 lb
Age Level:
from 18 up to 99

Related Subjects

Cooking and Food » Appliances » Crockery and One-Pot Meals
Cooking and Food » Appliances » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
History and Social Science » World History » General

The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes Used Trade Paper
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Product details 288 pages Oxmoor House - English 9780848734343 Reviews:
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