Kitchen Stuff Plus Canada: Addition 20% Off Lodge Cast Iron

If you’re in the market for new cast iron cookware, look no further! Kitchen Stuff Plus has extended their sale on Lodge Cast Iron Cookware ’til April 3rd.

I personally haven’t used anything from the Lodge brand, but I’m guessing that it’s the American-made version of Le Creuset…without the fancy-schmancy pricing! I do, however, use a cast iron pot and won’t go back to a regular pot. The iron distributes the heat evenly, so I don’t have to bother tilting it or finding its “spots”.

Other benefits of using cast iron include:

  • Durable – Will last a lifetime!
  • Healthy Cooking – Requires little to no additional oil, contains no paint or toxins
  • Goes from stovetop to oven

Don’t only take my word for it, click here to print off your additional 20% off Lodge brand cookware.  See below banner.  Offer good only for in-store purchases.  Prices are very reasonable for what you get.  Think of it as a small investment to your kitchen!

13 responses to “Kitchen Stuff Plus Canada: Addition 20% Off Lodge Cast Iron”

  1. Dee says:

    Also will add some iron to your food as well 🙂

  2. RedEng says:

    Their prices are way higher than and shipping is only $3 cheaper. I’m comparing the $10 skillet $15US on amazon $21US shipping and at Kitchen Stuff it’s $24 and shipping is $18.

    The Lodge pans do get a good rating on

  3. RedEng says:

    Oops! I meant to say 10″ Skillet

  4. Stephania says:

    This deal is only good for in-store purchase, not online.

  5. Wendy says:

    Lodge is NOT the American made version of Le Creuset. The American made is plain black cast iron, so has to be protected by rust, etc. and if you are using induction cooking technology, it must be separated by a paper towel, etc. The French product (there are other North American products with this finish) is porcelain coated cast iron, so it cleans easily (the interior is an off-white colour) which develops a bit of a patina from use. It is more like the old turkey roasters from our grandparents era that had the off-white/cream colour with the red trim and made wonderful gravy, etc. While I like regular cast iron, I don’t like the fact that it needs to always be protected from losing its’ seasoning. There is no seasoning on the porcelain coated products so you don’t need to worry about washing it with soap or re-coating it with oil if you clean it improperly or more thoroughly. I love my coated dishes and find they cook better than anything around…evenly, easily and they look beautiful even on the table for peasant style dinners.

  6. maksik says:

    It will add a significant amount of iron to your diet. It’s one of the easiest and most efficient ways of increasing iron intake

  7. Stephania says:

    Are you serious about the iron intake? I’m gonna google it!

    But can’t you also get poisoned from too much iron??

  8. greenCurry says:

    ….you’ll just poop it out…lol….

  9. i just saw a cast iron griddle skillet in buffalo for $30 USD this last weekend (reg price) and theirs is compare at $70 (???) regular $50 on sale for $40… what a bargain!

  10. buddyl says:

    The in store coupon was up on March 27th. Which is to bad was going to Toronto this weekend and probably would have used it.

  11. Stephania says:

    @buddyl, the sale has been extended ’til April 3rd, so you still have time!!!

  12. willowsprite says:

    They last more than a lifetime…several lifetimes if it dosen’t break!
    Too bad there’s no KSP store near me.
    @Wendy The problem with porcelain is that the coating can come off over time, wheras with plain old iron you’ll never have to worry about that. Just rub with a little oil after cleaning and you’re good to go!
    If everyone stopped buying nonstick crap pans and switched to iron we’d have a lot less toxins in our bodies and environment! 😀

  13. Wendy says:

    DuPont did a great job on selling their product and lying about the temperature ranges that it is safe within. If you have to have non-stick do your homework about these temps, because the coating is toxic at certain higher temp ranges.
    The enamel-porcelain coatings that are on my le creuset style pans has gone through some really rough cooking and after 10 years is still holding up beautifully. I don’t use metal utensils on them, nor do I use (or need to) heavy abrasives such as powders. I find they come clean with a minimum of fuss.

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