The 5 Best Lodge Cast Iron Cookware According to Foundry Employees

We’ve tested over 20 brands of cast iron skillets, and Lodge came out on top for its even heating, durability, and price. Lodge is one of our favorite cast iron companies, and they always release fun products like this recent collaboration with Dolly Parton. But have you ever wondered where and how their pans are made? I visited Lodge’s Foundry in South Pittsburg, TN, to see for myself. Lodge has called the town home for 125 years.

The Foundry is only open to the public during the town’s annual National Cornbread Festival. They use Lodge cornbread mix, naturally. The family company has numerous employees who have worked here for decades, and many of their children work there, too. As we toured the property, we spoke to many of them about their favorite products. That had a lot to say about their favorite pieces of cast iron cookware. Who better to trust than the people making the very skillets themselves?

The Best Lodge Products According to Its Employees

Lodge 10.25-Inch Cast Iron Pre-Seasoned Skillet

“My favorite piece is the 10.25-inch skillet because it’s the classic southern cornbread skillet. My favorite thing to make in it is fried chicken.” – Brittany Jones, Data Entry Specialist

Lodge Cast Iron Reversible Griddle

“My favorite thing to use is the Chef Collection reversible griddle on the grill. I typically cook burgers on it.” – Travis Mauk, Melt Technician

Lodge Cast Iron Round Griddle, Pre-Seasoned

“My favorite thing to cook is breakfast food on the classic 10.5-inch griddle. I cook breakfast while my wife handles dinner.”  Lee Slaughter, Melt Technician

Lodge Bold 14-Inch Seasoned Cast Iron Pizza Pan

“I love the pizza pan because it’s much more than just a pizza pan. It’s a cast iron Jack of all trades. Pizza, biscuits, I even use it on the grill.” – Chris Sharpton, Quality Assurance Technician

Lodge 8-Inch Cast Iron Pre-Seasoned Skillet

“I generally like to use the smallest skillet possible while cooking, and it feels like I end up grabbing an 8-inch more often than not. Good for making myself a few eggs in the morning, or sautéing something on the side for dinner.”  – David Fletcher, QA Manager & Metallurgist