Good Housekeeping – Lodge Color – Jan 2008
Lodge Color: Porcelain Enamel on Cast Iron Dutch Ovens ($77.50) are “just as good” “as high quality enamel Dutch Ovens … for as much as $270.” Download PDF Story

Chicago Tribune – Skillet Sense – February 2, 2005
“To our surprise, higher cost didn’t automatically equal best performance. While the most expensive skillets certainly performed well, the skillet we like the best cost the least: the Lodge pre-seasoned cast-iron skillet.” Download PDF Story

New York Times – Mark Bittman – December 7, 2005
“As cookware becomes more expensive and the kinds available become more varied, it’s increasingly clear to me that most “new” pots and pans are about marketing. For most tasks,
old-style cookware is best. So these days when I’m asked for a recommendation, I reply with an old-fashioned answer:
cast iron.” Download PDF Story

Cooking Light – August 2006
“It’s made of cast iron, so it becomes incredibly hot, provides even heating, and gives your steak, burgers or fish the kind of sear you normally obtain with an outdoor grill.”
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Time Magazine – June 2006
“But there’s a low-tech solution that dates back hundreds of years: a good cast-iron skillet.” Download PDF Story

AARP  – August 2007
"Cast-iron skillets are inexpensive, last forever, and are an easy way to cook fat-free." Download PDF Story

Chicago Tribune Magazine – April 2, 2006
“Once committed to cast iron, you can toss the rest of your cookware.” Download PDF Story

Food Arts – John Folse – June 2007
"Other pots merely try to mimic what cast iron does naturally."
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Dallas Morning News – Oct. 18, 2007
“A cast-iron skillet’s just so dependable and durable.”
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Cooking with Paula Deen – January 2005
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Taste of the South – Spring 2007
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