Lodge’s cast-iron skillets have always had a timeless feel to them — as though primitive cavemen may have once used them to fry their eggs over a fire. But in fact, the company’s current line of cookware has its origins in 1896, when Joseph Lodge opened the Blacklock Foundry.
The offerings in their new line recreate the original pans the foundry was known for before it shifted to heavy-duty fare with mass-market appeal. Their key advantages over Lodge’s standard models: they’re lighter, their handles dissipate heat so that you can grip them without burning yourself, and they come triple-seasoned to avoid stuck-on food.
Opt for the 12-inch to handle everything from chicken thighs to peach galette.