Lodge No. 3 Bowl

Castiron april25 463 130 gw mg
Castiron april25 294 130 gw mg
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Lodge No. 3 Bowl

Faithfully and fully restored by Best Made, this historical Lodge Manufacturing cast iron piece is now ready to return to service, on the stove or over the campfire.


$228
0

  • Su: true | St: true | Bk: false

Faithfully and fully restored by Best Made, this historical Lodge Manufacturing cast iron piece is now ready to return to service, on the stove or over the campfire.

Story

Lodge Manufacturing was founded in 1896 by Joseph Lodge, in South Pittsburg, TN. Today, Lodge is the only surviving manufacturer of cast iron cookware in the U.S.A. — their cast iron is often identified by the broken heat ring on the bottom of their cookware. A lasting symbol of the golden age of American cast iron, these pieces still display the classic marks of quality production.

Faithfully and fully restored by Best Made, this historical cast iron piece is now ready to return to service, on the stove or over the campfire. It comes handsomely packaged — all that’s needed to start cooking is a good seasoning, and for that, we supply written instructions with each piece.

Specs
  • Lodge Manufacturing Co.
  • Marked: NO 3
  • Diameter: 10"
  • Fully cleaned and restored to bare iron.
  • Ready to be seasoned.
  • Lightly coated in mineral oil (to inhibit rust).
  • Securely packed and shipped.
Materials
  • American Cast Iron
Origin
  • 1900 / Made in the U.S.A.
Care

Begin this process with a pan that’s been cleaned to the bare iron (like this one).

1. Wash your pan in hot soapy water to remove any surface oils. Then heat it in a 200ºF oven until completely dry.

2. Carefully apply a thin coat of flaxseed oil to the hot pan. Coat it entirely.

3. Wipe away all of the remaining oil. There will still be a very thin coat on the pan, but it should not appear oily.

4. Bake the pan, upside down, in a 500 ºF oven for 30 minutes. Then shut the oven off and let the pan cool inside.

5. Repeat this seasoning process at least three times before cooking in the pan. The seasoning will continue to build as you use the pan, becoming darker and increasingly non-stick.