In order to care for this cookware, take care of the iron and stainless steel separately. For the cast iron parts clean with a stiff nylon brush and hot water. Do not use soap or detergents. Towel dry immediately. Apply a bit of oil while it's still warm. For the stainless steel parts, care will require you to avoid steel wool (nylon scrubbers are fine). Normally, a cloth and hot soapy water are best.
Lodge Cast Iron was founded by Joseph Lodge in 1896. The company still operates out of a small, Appalachian community of 3,300 members even though they produce the most extensive selection of high quality cast iron goods on the market. The company is now widening its horizons in several ways. They're becoming increasingly eco-conscious by recycling, reusing foundry sand, and planting trees.
The Lodge Signature Series gets mostly five star reviews so far. “Everything about this casserole delivers. But I want to warn the future buyers that when cooking on my electric range, the handles do get very hot---probably not enough to burn since you will pull your hands off fast, but definitely not comfortable to hold bare-handed for longer than a second.”
Another says of the cast iron skillet, “I'm fascinated by the seasoning of cast iron and the idea that something so ancient can possess nearly the nonstick properties of Teflon, while performing better as a heat conductor/distributor. Lodge's Signature Series is a worthwhile update on the old cast iron skillet, both aesthetically and functionally. The stainless steel handles stay cool to the touch on the stove, and can be washed with soap, unlike the cast iron part. One inherent negative -- for a 10-inch skillet, this is pretty heavy; the second handle is not merely decorative.”