The 700 Club with Pat Robertson

Dave Bruno

Free Fact Sheet


Author of several cookbooks;

Contributor to The Lodge Cast Iron Cookbook (2012)

Executive Chef, Hill Country Barbecue and Hill’s Country Chicken

Contributing writer to various national magazines such as Better Homes & Gardens, Saveur, etc.

Founder of Girls at the Grill

Designed innovative line of outdoor cooking and kitchen tools


Elizabeth Karmel: Cast Iron Cooking

Elizabeth was raised on barbecue in North Carolina.  When she moved away, Elizabeth realized in order for her to eat good barbecue, she would have to make it herself.  So she mastered Carolina barbecue and is known as “Queen of the Grill.”  She realized that most women she met, even the ones who were good cooks, never stepped in front of a grill.  So she decided it was time for girls to take back the backyard.  She created Grils at the Grill in 2001 as a way to spread her passion for outdoor cooking with girls.

Elizabeth was friends folks at Lodge and when they asked her to contribute her famous barbecue recipe for use in a cast iron skillet, she said yes.  “I grew up using cast iron,” says Elizabeth.  “It’s your grandmother’s cookware.”  The real reason she loves cast iron cookware is because it’s the best heat conductor.  Cast iron is not only a super conductor of heat, but it heats slowly and evenly and retains heat longer than any other cookware.  In addition cast iron cookware resists scorching and burning.   “It makes the best cornbread,” says Elizabeth.  “It gets a crispy outside and moist interior.”

Recently the people at Lodge asked TV show hosts, food writers, chefs and other cooks (including Lodge family members and employees) from all over the country to share a recipe for the Lodge Cast Iron Cookbook.  Elizabeth will demo the following recipes using Lodge cast iron cookware:

  1. Indoor Pulled Pork with North Carolina Vinegar Sauce Topped with North Carolina Coleslaw (Elizabeth’s recipe), page 148, 149
  2. Upside-down Salsa Cornbread, page 245
  3. Julia’s Succotash, page 206
  4. Cranberry Apple Pie, page 260

Englishman Joseph Lodge began making cast iron cookware in 1896 in South Pittsburg, Tennessee.  He made each piece by pouring melted iron in individual sand molds.  Many pieces made in 1896 are still in use today.  The primary quality that inspires the devotion of Lodge fans is the heat-seeking nature of cast iron.  Lodge Manufacturing is the sole domestic manufacturer of cast iron cookware and the oldest family-owned cookware company in the US. 

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