cast iron bakeware
Why bake in cast iron?
Because baking with cast iron is an experience and a relationship that will last beyond your lifetime.
Drawing on 125 years of experience, Lodge cast iron bakeware works alongside you as you try, learn, laugh, taste, and create memorable moments. It won’t dent, bend, or warp at high temperatures and can handle sharp kitchen tools. This bakeware is cast to last because baking is about more than pretty results; it’s about making life delicious—for generations.
Baker's Delight Set
Now you don't have to decide which piece of bakeware to buy. With the Baker's Delight Set, you get four of our top bakeware pieces and a set of Silicone Grips. Now your baking adventures can begin with breakfast and last all day.
Give your bakeware a hug.
These new silicone grips fit Lodge Bakeware like a glove (or a hug). Simply snap them onto the handles as you move your piece around the kitchen and easily remove for cleaning and high-temp cooking.
"Cast iron bakeware is beautiful, reliable, consistent, dependable, and lasts for generations. If you’re looking to create or carry on the tradition of sharing treasured family recipes, there’s no better friend and partner in your kitchen."
Susan Reid, King Arthur Baking Company
The Lodge Advantage
Create delicious, shareable moments.
Taste the natural difference.
Made with just iron and oil, our naturally seasoned bakeware is ready to help you mix up delicious treats.
Keep it in the family...
...And out of the landfill. Each piece is cast to last so you can pass it down to the next generation.
Get 125 years of experience.
Since 1896, we’ve crafted high-quality, American-made cookware you can trust. That legacy continues with our cast iron bakeware.
Ready to mix it up?
Get the same great quality you've come to expect from Lodge Cast Iron as you stir the batter and make delicious treats. Check out these articles from our test kitchen to get you started.
- Tips & Tricks
Tips & Tricks
From achieving the perfect crust and how to prep your bakeware to tips on getting great results each time you bake, this article has everything you need to know about your new Lodge bakeware.
Learn how to clean and maintain your new bakeware after each use so it'll last you for generations.
What should I make in my
cast iron bakeware?
Anything you want! The bonus of cast iron bakeware? It’s made for so much more than dessert. Try your hand at pizza. Bake rolls or bread. Make a quiche. You can even roast vegetables. Whatever you make, it’s easy to imagine the unanimous response of “yum”s your delectable treat will receive.
So sprinkle some new ideas. Fold in delicious twists. Mix up new creations today with Lodge cast iron bakeware.
Sweet & Indulgent
Jam Thumbprint Cookies
Thumbprint cookies are a classic treat for the holidays, tea time, or any time.
Apple Slab Pie in Buttermilk Pastry
For the filling, try a mixture of at least three different types of baking apples. The flavor will be much brighter and more complex.
This is a smooth, rich pie in an all-butter crust with a bit of tang in the Chantilly cream topping.
Kentucky Pound Cake
This cake quick to put together thanks to the self-rising flour, tangy-sweet from the pineapple, with a brown sugar fudge glaze to set it off.
These beautiful scones have wonderful crisp edges and tender insides, thanks to being baked in cast iron.
Mimosa Cinnamon Rolls
Make these and we guarantee you'll be the new favorite host for weekend brunch.
Fix this banana bread for dessert or breakfast; it tastes delicious either way. The buttermilk adds richness of flavor and moistens the bread.
Maple Custard Pie With Sugared Cranberries
Maple syrup and tart cranberries meet in this silky custard for a yummy autumnal pie.
Cream Cheese Custard Pie With Fruit Topping
The a simple custard recipe for this pie makes it a great dessert to cap off any meal.
Never fight over the biggest piece of brownie again with these single-serve brownie wedges.
Honey Butter Dinner Rolls
These lightly sweet rolls are the perfect accompaniment to any traditional meal.
Classic Cinnamon Rolls
Nothing says Saturday morning better than a gooey classic cinnamon roll. Made in our 9 x 13 Casserole, you'll have enough for seconds.
Holiday Almond Pound Cake
Celebrate the holidays with a centerpiece that's as beautiful as it is delicious.
Apple Pie with Cheddar Crust
This recipe uses our Basic Pie Dough recipe, then adds cheddar cheese for a subtle savory element.
Pumpkin Pie With Spiced Whipped Cream
Dress up pumpkin pie this holiday season with spiced whipped cream.
Sweet Potato Cake with Bourbon Cream Cheese Frosting
This cake is lightly spiced, flecked with bourbon-soaked raisins for a bit of kick, and is moist and rich without being too sweet.
Zucchini Lemon Bread
Turn the summer garden’s gifts into an excellent treat for breakfast or a snack with this tasty bread recipe.
Blueberry Pie in Cornmeal Crust
Cornmeal with a hint of lemon zest gives this crust a bit of crunch that perfectly complements the blueberry filling.
Savory & Satisfying
Braided Challah Loaves
Homemade challah is a flavor-rich bread to enjoy alongside a meal, with your afternoon tea, or on its own.
Pepperoni Pizza Rolls
The combination of garlic and pepperoni, tucked in between layers of fluffy rolls, make these Pepperoni Pizza Rolls the perfect savory treat.
Rosemary Red Onion Focaccia
The tasty blend of red onion and rosemary in this recipe pair nicely with an olive oil and parmesan dipping sauce.
Cheesy Herb Cornsticks
These Cheesy Herb Cornsticks have so much flavor, we often grab one for dunking and an extra one just for eating.
Pepperoni Pizza With Roasted Red Pepper and Basil
Whip up this Pepperoni Pizza With Roasted Red Pepper and Basil using our Classic Pizza Dough recipe and you'll make enough for two pizza pies.
Classic Quiche Lorraine
This classic recipe marries the saltiness of bacon and cheese with the sharp tang of shallot and woody sweetness of nutmeg.
Butter Swim Biscuits
These biscuits are super simple to make. No biscuit cutters or rolling pin needed and the results are fluffy, buttery biscuits.
Sausage Stuffed Pancake Sticks
Round out your breakfast with the addition of these stuffed pancakes, perfect for dipping.
Sourdough Chili Cornsticks
These cornsticks get their kick from smoky spices, a sourdough starter, and diced green chiles.
Cast iron baking FAQs
Yes, some recipes may have to be adapted to work in cast iron. For shorter bake times (under 25 minutes) add 5 minutes. To check for doneness, insert a toothpick into the center of the cake, if it comes out clean the cake is done. If batter sticks to the toothpick, return it to the oven for 5 more minutes before rechecking. Preheating the bakeware will result in crispier crusts, thick cornbread, pizza, and biscuits. You do not have to preheat the bakeware for cakes, pies, and loaf breads.
Although we don’t recommend storing food in cast iron, quiches and pies can be refrigerated uncut in the cookware. It is not recommended to store acidic foods in cast iron, such as leftover lasagnas and cobblers/pies with acidic fruits.
Use a pastry or silicone brush to make sure your nonstick spray is evenly distributed in the wells of the wedge pan, cornstick pan, and holiday pan. It’s also helpful to use a brush when coating the sides of the loaf pan to prevent breads from sticking. Remember to use silicone brushes on preheated cookware. We recommend Baker’s Joy, because it has flour in the spray that goes the extra mile to help prevent sticking. If that isn’t available, simply spray the wells with nonstick spray and sprinkle a small amount of flour over the wells. Use a brush to evenly distribute to all nooks and crannies.
Just like cleaning your cast iron skillet, you want to let the bakeware cool slightly before washing (enough for you to handle safely). Wash in warm-to-hot water and you can use soap if needed. Our pan scraper works great for removing baked-on foods. For more stubborn messes, try a scrub brush. For those small, hard-to-reach nooks and crannies, a firm bristled toothbrush can do the trick.
Yes! It’s very important for breads, cakes, and pies to cool before slicing or cutting. Even though you’ve removed the cast iron from the oven, the food is still baking, so it needs the time to finish the cooking process. For items like breads that need to be transferred to a cooling rack to finish cooling, let it sit in the bakeware for 5-10 minutes before turning out onto a wire cooling rack. Run a butter knife around the edge of the baked good to loosen it up from the bakeware walls and then let it cool.
Some of our bakeware items can be used on the stovetop or grill. We’ve compiled a list for your reference:
The items not listed here are not designed for the stovetop; they're simply too big to fit on a standard stovetop and therefore will not heat evenly. The others, if heated unevenly on the stove, can warp. While minimal, it is noticeable and can cause the item to wobble.
For more information on the differences between our old and new designs, check out this article. Read the article
- Keep the bakeware dry and seasoned so it can last a lifetime.
- Remove silicone grips when washing and make sure that both the bakeware and grips are completely dry. Any moisture will cause rust.
- Remove silicone grips when re-seasoning your cast iron bakeware.