Breakfast inspo for the long weekend. 🤩 📸 : @stebaird_cooks

We're back with a new Recipe of the Month contender. Enter Cornbread Panzanella & Peach Browned Butter. It’s salad, but without the lettuce and loaded up instead with savory cornbread, lush peaches, and ripe tomatoes. The question is, what if all your salads were… bread? Ingredients- 3 cups tomatoes, seeded and diced 3 cups peaches, peeled, skins reserved, diced 4 cups cornbread, 1-inch cubes ½ red onion, sliced thinly ¼ cup basil, torn 2 tablespoons olive oil Salt and pepper to taste ½ cup butter, cubed ¼ cup reserved peach skins 2 tablespoons honey ¼ teaspoon salt Directions- 1. Peel the peaches, remove pits, and slice into wedges. Reserve ¼ cup of peach skins for the browned butter. 2. Preheat the oven to 350° F. Spread cornbread evenly on a cast iron pizza pan or baking pan and toast for 10-15 minutes or until golden brown and lightly crispy. 3. While the cornbread is toasting, preheat an enameled dutch oven over medium low heat. Add cubed butter and melt completely. 4. Once the butter has melted, stir gently using a silicone spatula or wooden spoon. Add peach skins and continue to stir. The butter will foam and the milk solids will begin to brown after about 5-7 minutes of intermittent stirring. 5. As soon as the butter begins to brown and you detect a nutty aroma, remove from heat—it’ll continue to darken a bit off the heat. 6. Allow the butter to cool slightly and add honey and salt. Stir until fully incorporated. Remove peach skins and discard. Continue to cool for about 5-10 minutes. Reserve ½ cup for use at another time (we have a few ideas for that). 7. Toss the panzanella ingredients together just before serving to keep the cornbread crispy. Add tomatoes, peaches, and red onion to the dutch oven and gently toss together. Add the toasted cornbread and torn basil, mixing gently and being careful not to overwork the panzanella. Season with salt and pepper to taste and serve.

Thank you for cooking along with us all month! To celebrate all of the grilled goodness, we're giving away a Blacklock Grill Pan so you can bring Grilled Ribeyes & Summer Veggies to your table! 💛 To be the lucky winner, follow the steps below to enter: 1. Like this photo. 2. Follow @lodgecastiron. 3. Comment with a 💛 and tag a friend in the comments! *Comment before Monday 7/3/23, at 8:00 AM CT to be eligible to win. Must be 18 years or older and a resident of the United States to win. One winner will be chosen at random. This giveaway is not affiliated with Instagram. Terms and conditions apply. Winner will be contacted directly via DM on 7/3/23 from this account only. Tune in tomorrow to find out July's Recipe of the Month. 🤩

Tell us something good. 🤩

Just in time for the 4ᵗʰ of July, I’m using my @lodgecastiron to make the most smoky-sweet pulled pork, perfect for any holiday weekend gathering! I have LOVED @lodgecastiron skillets at home, and while I’m out camping, but their new USA Enamel Dutch Ovens are heirloom quality, durable, reliable and made right here in Tennessee! Check out their bold, festive colors, and find the recipe for this irresistible pulled pork below! Ingredients: 3 pound pork shoulder roast For the Rub: 1 poblano pepper, deseeded and diced 4 cloves garlic 2 tablespoon ground cumin 2 tablespoon dried oregano 1 tablespoon+ 1 teaspoon kosher salt 2 tablespoons olive oil For the Simmering Sauce: 1 fresh pineapple, peeled and cut into chunks, divided 2 sweet onion, skin removed and cut into chunks, divided 1 7.5 ounce can chipotle peppers in Adobo sauce ½ cup water 1 teaspoon kosher salt For Serving(all optional and depending on your taste): Hamburger buns or white rice Pickles Yogurt Pickled red onions Cilantro leaves Sliced avocado Directions: To make the rub, add poblano pepper, garlic, spices, salt, and olive oil to a food processor and pulse until finely chopped. Transfer to a small bowl. To make the sauce, in the same food processor combine pineapple chunks (reserving a handful for the pot), one onion (reserving the other chunks for the pot), chipotle and sauce, water and salt. Blend until relatively smooth but still chunky. Pat pork shoulder dry. Spread rub over the meat and allow to rest, covered, for 15 minutes. Preheat the oven to 300 degrees F and bring out a 6-quart Lodge USA Enameled Dutch Oven Place the remaining pineapple and onion chunks in the bottom of your cooking vessel. Nestle the pork shoulder on top. Pour the sauce around and overtop of the pork. Place the lid on the pot. Bake in the center of the oven for 3 hours uncovered and 30-45 minutes uncovered. Allow cooked meat to rest while covered for 15 minutes, before using two forks to pull the pork into shreds. Taste with the sauce and season with a bit more salt as needed. Coat the shredded pork in as much sauce as you’d like. Serve with bread or rice and your chosen toppings.

Say hello to summer with a simple (but splendid!) pair of ribeyes, seared on a grill pan so that you can ignore the forecasts and make them indoors any time. Chef Kris is here to teach you how to make our #RecipeoftheMonth! How would you put your spin on this dish? Share your photos and tag us!

I’m kicking off the summer by making one of my favorite recipes, Spaghetti Vongole. My personalization? Sumac! It’s my go-to recipe that comes together in one pot and is seriously addictive. I’m making it in the all-new USA Enamel Dutch Oven from @lodgecastiron. Gorgeous design paired with classic craftsmanship. The best part is that you can take it from the stove directly to your table because it’s just so pretty, it deserves to be the centerpiece of any meal. #lodgepartner Ingredients: - 3 tablespoons olive oil - 8 cloves garlic, thinly sliced - 2 teaspoons sumac - 1/2 teaspoon crushed red pepper flakes - 40 littleneck clams, scrubbed and soaked in water for at least 20 minutes before cooking. - Kosher salt - 1 1/2 cups of your favorite dry white wine - 1 pound spaghetti - 1 cup flat-leaf Italian parsley, finely minced - 1 lemon, quartered, for serving Directions: 1. Bring a large pot of water to a boil. Once boiling, heavily salt. Add spaghetti and cook until al-dente according to package instructions until al-dente.  2. Strain the spaghetti.Reserve 1/4 cup pasta water for later use. 3. In the USA Enamel Dutch Oven, add olive oil, garlic, sumac, and chili flakes over medium heat. Cook for 1-2 minutes until the garlic has softened and is fragrant. 4. Add clams and wine. Cover the USA Enamel Dutch Oven and cook until the clams have opened,(about 3 minutes). Remove the clams from the pot and place into a bowl. Remove the clams from half of the shells, reserving 20 in the shell for serving. 5. Add the pasta and shelled clams to the USA Enamel Dutch Oven and toss to coat. Add pasta water.Season with salt to taste, toss again. Add parsley, toss once more. 6. To serve, divide into pasta bowls, top each bowl with 5 clams and garnish with a lemon wedge. Enjoy!

A great cut of steak can be intimidating to cook, but with a hot grill pan and a few pro tips, serving perfectly grilled steaks couldn’t be simpler. Share these tips (& a steak) with a friend! ⬇️ 1. Knock the chill out of the meat and bring it down a few degrees—no need to let it sit longer than 20 minutes. Also, avoid putting a fresh-from-the-fridge steak into a hot grill pan: you’ll lose a ton of the heat you need for a great sear, plus you’re likely to get an inconsistently cooked cut of 2. Oil your steaks for less smoke. A lot of people get intimidated by searing steaks indoors for one very loud reason: the smoke detector. Drizzling your steaks with oil before dropping them on the grill or pan can help reduce smoke during searing. 3. Strategize for those grill lines. You know those grill lines you see on beautiful TV or Instagram steaks? Getting that same strong sear is easy on a grill pan: just give your protein a quarter turn halfway through cooking on each side to get an iconic cross-hatch. When turning steaks, move them to a previously empty part of the grill pan for even stronger lines—those grill ribs will be hotter! For more tips and Recipe of the Month goodness check out the link in our bio!

How long do you think it takes for a 22,000 lb charge of metal to liquify? Our process begins at the Melt Deck. We add a mixture of pig iron, recycled steel, castings from our foundry, and alloys to the electric induction furnace. Our furnace runs over 2,000 degrees Fahrenheit and it can hold 10 metric tons of liquid iron. 🤯

We hope your weekend was sweet as honey. 🍯

What are you grilling up this weekend? Tell us in the comments 🔥 ⬇️

Meet Jessica, who has been with @lodgecastiron for 15 years. She is a Quality Tech for the new USA Enamel line, ensuring that each finished piece meets Lodge’s rigorous standards. Jessica takes great pride in knowing that the products she helps make are able to provide for American families.