Lancaster Cast Iron

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

05/20/2026

Our store front will be CLOSED from May 20th - 25th due to some parking lot improvements

Our normal business hours will return on May 26th!

05/15/2026

You’re going to want to save this one.

Cannoli, made for dipping. Crispy, golden chips paired with a rich, velvety mascarpone dip… it’s everything you love about the classic, just easier to share (and even easier to keep going back for).

What you’ll need:
• 2 cups flour
• 2 Tbsp butter, cut into small pieces
• 1 Tbsp sugar
• ½ cup dry white wine
• ½ tsp salt
• 1 egg yolk

• 8 oz mascarpone cheese
• ¼–1/3 cup powdered sugar (to taste)
• ¼ tsp cinnamon
• 1 Tbsp vanilla extract
• ½ cup heavy whipping cream
• Mini chocolate chips or crushed pistachios for garnish

Grab the full recipe on our website, and tag someone you’d share this with

05/13/2026

This is the appetizer everyone ends up crowding around.

There’s just something about spanakopita fresh out of the oven, warm, flaky layers of golden phyllo giving way to a rich, savory filling of spinach, creamy feta, garlic, and herbs. It’s simple, comforting, and always the first thing to disappear from the table.

Whether you’re hosting or just cooking for yourself, this is one of those recipes that feels a little special without being complicated.

Ingredients:
• Olive oil
• Butter
• Onion
• Garlic
• Frozen chopped spinach
• Eggs
• Fresh dill
• Salt + red pepper flakes
• Feta cheese
• Parmesan cheese
• Phyllo dough

Make it once, and it’ll be in your regular rotation.

The full recipe is on our website

05/11/2026

Stop scrubbing your cast iron like it’s fragile

Here’s the truth: you can use a little soap on cast iron. The key is what you do after.

After cooking:
• Wash with warm water + mild soap if needed
• Dry completely (heat on the stove works best)
• Wipe on a very thin layer of oil while the pan is warm

That’s how seasoning is maintained.

Seasoning isn’t a chemical coating, it’s layers of oil bonded to the iron through heat over time, creating the naturally non-toxic cooking surface cast iron is famous for. Every time you cook, you’re building it.

If food starts sticking or the pan looks dull, it usually just needs a quick stovetop re-seasoning, not replacement.

Well-made cast iron can last generations with simple care.

Save this so the next time your skillet needs attention, you know exactly what to do