Lodge Cast Iron Cookware Deals: January Recipes to Warm You Up
January. The time of year when the holiday buzz has faded, the weather is often at its chilliest, and many of us are looking for comfort and savings. Thankfully, January is also a great time to snag some incredible deals on Lodge cast iron cookware! And what better way to celebrate a new (or newly discounted) cast iron skillet, Dutch oven, or griddle than by putting it to work with some delicious, warming recipes? This article will guide you through some fantastic recipes perfectly suited for your Lodge cast iron, from hearty breakfasts to satisfying dinners, all while keeping in mind the season’s need for affordability and ease.
Why Lodge Cast Iron?
Before diving into the recipes, let’s quickly touch on why Lodge cast iron is such a beloved choice for home cooks:
* **Durability:** Lodge cast iron is built to last. With proper care, a Lodge pan can last for generations.
* **Heat Retention:** Cast iron excels at retaining heat, ensuring even cooking and beautiful searing.
* **Versatility:** From stovetop to oven to campfire, cast iron can handle it all.
* **Affordability:** Compared to many other high-end cookware options, Lodge is surprisingly affordable, especially during sales like those often found in January.
* **Natural Non-Stick (with proper seasoning):** A well-seasoned cast iron pan develops a naturally non-stick surface, making it easy to cook with and clean.
Getting the Most Out of January Lodge Cast Iron Deals
* **Shop Around:** Check major retailers like Amazon, Walmart, Target, and the Lodge website itself for the best deals. Compare prices and look for bundled offers.
* **Consider Starter Sets:** If you’re new to cast iron, a starter set can be a great way to get a variety of essential pieces at a discounted price.
* **Think About Specific Needs:** Do you primarily cook for one or two people? A smaller skillet might be ideal. Do you love to bake bread? A Dutch oven is a must-have.
* **Read Reviews:** Before making a purchase, read reviews from other users to get an idea of the cookware’s performance and durability.
January-Perfect Lodge Cast Iron Recipes
Now, let’s get to the good stuff: the recipes! These recipes are designed to be comforting, affordable, and perfectly suited for cooking in your Lodge cast iron cookware.
1. One-Pan Lodge Skillet Breakfast Hash
This recipe is a hearty and satisfying way to start your day, and it’s all cooked in one Lodge skillet, making cleanup a breeze.
**Ingredients:**
* 1 tablespoon olive oil or cooking oil of your choice
* 1 pound breakfast sausage, removed from casings
* 1 medium onion, chopped
* 1 bell pepper (any color), chopped
* 2 cups diced potatoes (Yukon gold or Russet)
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
* 6 eggs
* Optional toppings: shredded cheese, sour cream, hot sauce, chopped green onions
**Instructions:**
1. **Preheat your oven to 375°F (190°C).** This will ensure even cooking throughout the hash.
2. **Prepare the Sausage and Vegetables:** In your Lodge skillet (10-inch or 12-inch works well), heat the olive oil over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
3. **Sauté the Vegetables:** Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the diced potatoes, paprika, garlic powder, salt, and pepper. Stir well to combine.
4. **Cook the Potatoes:** Cook the potato mixture, stirring occasionally, until the potatoes are tender and slightly browned, about 15-20 minutes. You may need to add a tablespoon or two of water if the potatoes start to stick to the skillet.
5. **Combine and Bake:** Stir the cooked sausage back into the skillet with the potato and vegetable mixture. Spread the mixture evenly in the skillet.
6. **Create Wells and Add Eggs:** Use a spoon to create six wells in the hash. Crack an egg into each well.
7. **Bake:** Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, check after 10 minutes.
8. **Serve:** Remove the skillet from the oven and let it cool slightly. Top with your favorite toppings, such as shredded cheese, sour cream, hot sauce, and chopped green onions. Serve immediately.
**Tips and Variations:**
* **Add More Vegetables:** Feel free to add other vegetables to the hash, such as mushrooms, spinach, or kale.
* **Use Different Protein:** Substitute the breakfast sausage with bacon, ham, or chorizo.
* **Spice it Up:** Add a pinch of red pepper flakes to the hash for a little heat.
* **Make it Vegetarian:** Omit the meat and add extra vegetables, such as sweet potatoes or black beans.
2. Lodge Dutch Oven Chicken Pot Pie
Nothing says comfort food like a classic chicken pot pie, and cooking it in your Lodge Dutch oven adds an extra layer of flavor and warmth.
**Ingredients:**
* 2 tablespoons butter
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 cup all-purpose flour
* 4 cups chicken broth
* 1 cup frozen peas
* 1 cup frozen corn
* 2 cups cooked chicken, shredded
* Salt and pepper to taste
* 1 package (14.1 ounces) refrigerated pie crusts
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Preheat your oven to 375°F (190°C).**
2. **Sauté the Vegetables:** In your Lodge Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the thyme and rosemary and cook for another minute.
3. **Make the Roux:** Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This will help thicken the sauce.
4. **Add the Broth and Simmer:** Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
5. **Add Remaining Ingredients:** Stir in the frozen peas, frozen corn, and shredded chicken. Season with salt and pepper to taste.
6. **Prepare the Pie Crust:** On a lightly floured surface, unfold one of the pie crusts. Use a rolling pin to slightly enlarge the crust to fit the top of your Dutch oven.
7. **Top the Pot Pie:** Carefully place the pie crust over the filling in the Dutch oven. Trim any excess crust and crimp the edges to seal.
8. **Create Vents and Egg Wash:** Cut a few slits in the top of the pie crust to allow steam to escape. Brush the top of the crust with the beaten egg.
9. **Bake:** Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
10. **Cool and Serve:** Remove the Dutch oven from the oven and let it cool slightly before serving. Serve warm.
**Tips and Variations:**
* **Use Leftover Chicken:** This is a great way to use up leftover roasted chicken.
* **Add Different Vegetables:** Feel free to add other vegetables to the pot pie, such as mushrooms, green beans, or potatoes.
* **Use a Different Crust:** Instead of pie crust, you can use puff pastry or biscuits.
* **Make it Vegetarian:** Substitute the chicken with chickpeas or lentils and use vegetable broth.
3. Lodge Skillet Cornbread
A classic Southern side dish that’s perfect for any meal, and it’s even better when cooked in a Lodge skillet. The cast iron gives the cornbread a crispy crust and a moist, tender interior.
**Ingredients:**
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/4 cup vegetable oil
* 1 egg, beaten
**Instructions:**
1. **Preheat your oven to 400°F (200°C).** Place your Lodge skillet (8-inch or 10-inch) in the oven while it preheats. This is key to getting a crispy crust.
2. **Whisk Dry Ingredients:** In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the milk, vegetable oil, and egg.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. **Pour Batter into Hot Skillet:** Carefully remove the hot skillet from the oven. Pour the batter into the skillet.
6. **Bake:** Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool and Serve:** Let the cornbread cool slightly in the skillet before cutting into wedges and serving. Serve warm with butter or honey.
**Tips and Variations:**
* **Add Jalapeños:** Add diced jalapeños to the batter for a spicy kick.
* **Add Cheese:** Add shredded cheddar cheese to the batter for a cheesy cornbread.
* **Use Buttermilk:** Substitute the milk with buttermilk for a tangier flavor.
* **Add Creamed Corn:** Add a can of creamed corn to the batter for a moister cornbread.
4. Lodge Dutch Oven Chili
Warm up on a cold January day with a hearty and flavorful chili made in your Lodge Dutch oven. The cast iron helps to develop deep, rich flavors.
**Ingredients:**
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 pound ground beef
* 1 bell pepper (any color), chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup beef broth
* Salt and pepper to taste
* Optional toppings: shredded cheese, sour cream, chopped green onions, avocado slices
**Instructions:**
1. **Brown the Ground Beef:** In your Lodge Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Vegetables:** Add the chopped onion, garlic, bell pepper, and jalapeño pepper (if using) to the Dutch oven. Cook until the vegetables are softened, about 5-7 minutes.
3. **Add Spices:** Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
4. **Add Remaining Ingredients:** Stir in the crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and pepper to taste.
5. **Simmer:** Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will develop.
6. **Serve:** Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, and avocado slices. Serve with cornbread or crackers.
**Tips and Variations:**
* **Use Different Meat:** Substitute the ground beef with ground turkey, ground chicken, or ground sausage.
* **Add More Vegetables:** Feel free to add other vegetables to the chili, such as corn, zucchini, or diced tomatoes.
* **Add Beer:** Add a can of beer to the chili for extra flavor.
* **Make it Vegetarian:** Omit the meat and add extra beans or vegetables, such as sweet potatoes or lentils.
5. Lodge Skillet Apple Crisp
A warm and comforting dessert that’s perfect for a chilly January evening. Cooking it in your Lodge skillet creates a deliciously crispy topping.
**Ingredients:**
* 6 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
* 1/2 cup granulated sugar
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon
* 1/2 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup rolled oats
* 1/4 teaspoon salt
* 1/2 cup cold butter, cut into small pieces
**Instructions:**
1. **Preheat your oven to 375°F (190°C).**
2. **Prepare the Apple Filling:** In a large bowl, combine the sliced apples, granulated sugar, lemon juice, and cinnamon. Toss to coat.
3. **Make the Crisp Topping:** In a separate bowl, combine the flour, brown sugar, rolled oats, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. **Assemble the Crisp:** Pour the apple filling into your Lodge skillet (8-inch or 10-inch). Sprinkle the crisp topping evenly over the apples.
5. **Bake:** Bake for 30-40 minutes, or until the topping is golden brown and the apples are tender and bubbly.
6. **Cool and Serve:** Let the apple crisp cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.
**Tips and Variations:**
* **Use Different Fruits:** Substitute the apples with other fruits, such as pears, peaches, or berries.
* **Add Nuts:** Add chopped nuts, such as pecans or walnuts, to the crisp topping.
* **Use Different Spices:** Add other spices, such as nutmeg or ginger, to the apple filling or crisp topping.
* **Add Caramel:** Drizzle caramel sauce over the apple crisp before serving.
Caring for Your Lodge Cast Iron Cookware
To keep your Lodge cast iron cookware in top condition and ensure its longevity, follow these simple care tips:
* **Seasoning:** Regularly season your cast iron pan to maintain its non-stick surface. After each use, clean the pan and lightly coat it with oil, then bake it in the oven for an hour at 350°F (175°C).
* **Cleaning:** Clean your cast iron pan immediately after use. Avoid using soap, as it can strip the seasoning. Instead, scrub the pan with hot water and a stiff brush. If necessary, use a small amount of mild dish soap.
* **Drying:** Thoroughly dry your cast iron pan after cleaning. You can dry it in the oven on low heat or on the stovetop over low heat.
* **Storage:** Store your cast iron pan in a dry place to prevent rust. You can place a paper towel between the pan and the lid to absorb any moisture.
* **Rust Removal:** If your cast iron pan does develop rust, don’t worry! You can easily remove it by scrubbing the pan with steel wool and then re-seasoning it.
Conclusion
January is a fantastic time to find amazing deals on Lodge cast iron cookware. By investing in a few key pieces and mastering these delicious and warming recipes, you can elevate your cooking game and enjoy comforting meals all winter long. So, take advantage of the January sales, get cooking, and enjoy the enduring quality and versatility of Lodge cast iron!