Lancaster Cast Iron

06/12/2026

Pancakes are a weekend classic, but a few simple tricks can take them from good to unforgettable.

Let your batter rest for 10–15 minutes before cooking. It gives the flour time to hydrate and helps create a lighter, fluffier pancake.

Add buttermilk or a little sourdough starter for a subtle tang that balances the sweetness and adds depth of flavor.

Don't overmix. A few lumps are perfectly fine. Overworking the batter develops gluten and can make pancakes tough.

Cook on a cast iron griddle. The steady, even heat helps pancakes rise evenly, develop a beautiful golden crust, and stay fluffy in the center.

Wait for the bubbles. Flip only when bubbles form across the surface and the edges begin to set for the perfect texture every time.

Simple ingredients, a little patience, and great cookware, that's the recipe for a better pancake morning.

What's your secret to the perfect stack?

06/10/2026

Everything you love about tiramisu, baked into one cozy skillet.

This Tiramisu Bread Pudding combines rich espresso, creamy mascarpone, and buttery brioche into a decadent dessert that's perfect served warm or chilled.

Ingredients:
• 4 cups brioche, cubed�• 2 eggs�• 1½ cups whole milk�• 1⅓ cups heavy cream�• ⅔ cup strong coffee or espresso�• ¼ cup granulated sugar�• ¼ cup brown sugar�• 1½ teaspoons vanilla extract�• 2 teaspoons coffee liqueur (optional)�• 6 oz mascarpone cheese�• ½ teaspoon cinnamon�• ⅛ teaspoon salt
Vanilla Mascarpone Whipped Cream:�• ½ cup mascarpone cheese, cold�• ¾ cup heavy cream, cold�• 2 tablespoons powdered sugar�• ½ teaspoon vanilla extract

Made in our Lancaster No. 6 Skillet and topped with a cloud of vanilla mascarpone whipped cream.

Full recipe and instructions are available on our website!

Save this recipe for your next brunch, dinner party, or whenever you're craving a little tiramisu-inspired comfort.

06/01/2026

Loved being named in this article.

Thanks Food & Wine!

A writer shares the best kitchen gadgets he has tried so far in 2026, including a powerful Cosori air fryer, a Ninja Slushi Max, and Rubbermaid containers. Shop his favorite kitchen tools, from $4.

05/29/2026

What's the BEST thing to cook in a brand-new cast iron skillet?

One of our favorites: sautéed summer veggies.

Onions, peppers, zucchini, simple ingredients that do double duty. They make an incredible side dish while helping build up your pan's seasoning naturally.

The key? Cook with a little oil, don't rush the heat, and let those veggies caramelize. You'll get great flavor and help your skillet develop that smooth, naturally nonstick surface cast iron is known for.

Our favorite sautéed veg recipe is on our website - link in the bio

What's the first thing YOU cooked in your cast iron?

05/29/2026

We’re honored to be voted the #3 Cookware Brand in the Scary Mommy Readers’ Choice Awards! We’re grateful to be part of your kitchens.

As a parent, you spend a lot of time cooking. Chances are you have opinions on cookware.

05/27/2026

Golden hour, a crackling fire, and steak in the skillet.

Outdoor cooking has a way of slowing everything down in the best way. Just good food, fresh air, and a cast iron pan over the flames while the night settles in.

It's finally "I'll make the sides, you make the main" season.

05/26/2026

There’s something about melted brie over a fire that feels a little too good for how easy it is.

Golden on the outside, completely molten in the center, with just enough smoke from the fire to make it taste like you actually tried. Tear into it with some crusty bread, don’t overthink it.

Our favorite three tips to get it perfect:

– Score the top rind lightly so it opens up without bursting

– Keep it over indirect heat so it melts slow, not scorched

– Add something on top (honey, jam, garlic, herbs) before it hits the heat

This is the kind of thing people hover around. The kind that disappears faster than you planned. The kind you end up making twice.

Save this for your next night by the fire, you’ll want it.

05/22/2026

Memorial Day weekend calls for something simple, done well.

Pizza on the griddle, it holds heat like a stone, giving you that crisp, golden crust with just the right char. No fuss, no extra gear, and easy to bring straight from the oven to wherever everyone’s gathered.

We’ll walk you through the dough (because that’s where it starts), then it’s yours to finish. Keep it classic or build something bold.

This recipe makes three personal pizzas, perfect for a small group, a cold drink in hand, and a long weekend evening spent outside.

Our go-to NY Style Pizza Dough:
• 270g bread flour
• 170g room temp water
• 10g olive oil
• 7g activated yeast (or one packet)
• 5g salt
• 3g sugar
• Cornmeal (for dusting)

Full recipe on our website