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Lodge Manufacturing Co. is rising to the challenge of feeding customer cravings for cast iron cookware.


Look inside your parents’ or grandparents’ cupboards Ř_ yŸȖ ɠÞĶĶ ƼNjŸE EĶy fiŘ_ Ķ Nj¶sʰ Ìs ɚyʰ EĶ OĨʰ ÞNjŸŘ ¯Njy- ing pan or skillet. Only a few places manufacture these in the U.S. and the world. Lodge Manufacturing Co., South Pittsburg, Tennessee, is one of the biggest. Cast iron pans have been used for centuries to cook foods and recently they have grown in popularity among veteran and new cooks alike. The pans are becoming so popular, in fact, Lodge Manufacturing just completed a major expansion of its metalcasting facility and is in the process of building another one now.


Lodge Manufacturing Co. has been making cast


iron cookware since it opened in 1896. Historically, new cast iron cookware needed to be seasoned by the consumer—a process in which the skillet or pan is covered with oil and heated—in order to achieve its natural nonstick characteristic. In 2002, Lodge offered a few items of cookware that were already seasoned by the manufacturer. Those sold so well that by 2005, all cookware at Lodge was made that way.





When we started seasoning pans, that turned our fortunes around,” said Henry Lodge, president, Lodge Manufacturing. “The number one


6 MELTING POINT


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