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In the market for a quality cast iron skillet? We bought 15 of the best pans, and our experts spent weeks cooking all of their meals and baking various desserts in cast iron. We closely evaluated performance while sautéing onions, frying eggs, baking bread, and slow-cooking roasts.
The Lodge 10.25" is the first skillet we recommend. It has a good ole' reliable feel and a go-to utility that makes it a good option for just about anyone. For an enamel upgrade, the Le Creuset Signature Skillet is our top pick for those willing to make the investment.
If you're more of a bread and dessert person, a Dutch oven can come in handy with its deeper sidewalls and lid. There are many styles of cookware out there, each with various advantages and shortcomings. If you aren't interested in using cast iron, check out our testers' favorite cookware sets for non-stick and stainless steel options.
Editor's Note: We updated this review on June 11th, 2025, to add new products to our lineup.
If we had to suggest only one cast iron skillet for your kitchen, it'd be the Lodge 10.25". This classic utilitarian skillet could be the last one you (and your progeny) ever buy. It's backed by the Tennessee-built quality and durability that has made Lodge a household name for over 120 years. Compared to other models, this finely forged pan boasts outstanding temperature control. While it can take a little longer to heat up, it's also slower to cool down and maintains a consistent temperature at both low and high heat. From searing steaks to sautéing onions, you can expect a low to non-stick surface that gives you enough control to nail your recipe. While the pan's relatively sandy finish may feel rough at first, this skillet quickly builds a robust layer of seasoning.
Although the Lodge 10.25" would certainly benefit from a longer handle or one with an ergonomic curve, this skillet still balances its weight well. We wish the two pouring spouts were deeper, though. As it is, you have to pour very slowly and carefully to control the flow of sauces or au jus. The diameter fits nicely over most oven eyes, helping to maintain that consistent temperature we so appreciate. But you'll want a pot deeper than 2 inches for large, single-pot meals. This skillet is tall enough to dry frying bacon, but don't expect the sidewalls to block much of the splash-back from shallow fried chicken or pork chops. That said, the flaring sidewalls do make it great for baking pies and crisps. From breakfast to after-dinner dessert, this pan will keep you fed all day long. If you prefer a more ergonomic handle and useful pour spouts, check out the Victoria 10". Though it's not the best for even heating, it is easier to maneuver.
The excellent quality and versatility of the Lodge 10.25 made it one of our favorites in the kitchen, from searing steak to pasta dishes.
Nearly 100 years of craftsmanship shine through with the Le Creuset Signature Skillet. From sautéing to searing, this relatively shallow skillet is more than capable of tackling everyday cooking and baking duties with ease. Though it weighs as much as similarly sized pans, it feels lighter thanks to a well-made handle. This is one of three enameled skillets we tested, and the iron is covered with a bonded layer of glass-like black satin enamel that does not require seasoning, translating to quicker clean-up times. Of the enameled pans we tested, this one offers the best cooking performance, cooking the most consistent medium rare steak in our searing test, which won a close second in our taste tests. The exterior is coated in a beautiful porcelain enamel and is available in a rainbow of colors.
You do have to treat this pan's enamel finish with some care. Metal utensils can damage the finish, so Le Cruset suggests sticking to wood or silicone tools. While this may be an issue for those who need a versatile and easy-to-use pan, the price point suggests that this is by no means an entry-level cast iron. It is also expensive and relatively shallow, with less volume than the competition. Still, the beautiful Signature Skillet is ideal for experienced chefs and those accustomed to heirloom-quality cast iron. If you don't need or have the budget for a skillet this pricey, the Lodge Combo Cooker is a steal of a deal. It is more affordable and lacks the enamel finish, so you don't have to worry much about metal utensils scratching your skillet.
The Le Creuset Signature skillet is an excellent example of the consistency of enameled cast iron.
While the primary use for a cast iron pan is on the stovetop, many cooks enjoy using their cast iron pieces for baking as well. The Cuisnel 12" Pre-Seasoned with Lid strikes a great balance between these two modes. With its high walls and generous diameter, it is well-sized for any recipe. It is also very manageable on the stovetop; while it does weigh a little more than the 10" pieces, it is easy enough to handle. Included with the pan also is a pair of silicone guards for the handle and lid, which is a nice touch that can preclude the use of oven mitts or potholders. The accessories also include a little plastic scraper, which is an invaluable tool for cast iron cleanup. The lid is also a nice touch, as many other pieces of cookware do not come with a matched lid, which can make cooking certain dishes tough. Cuisnel negates this concern, and has even optimized their lid for water retention and steaming performance. The stalactite-like bumps on the inside of the lid help to re-condense water and ensure an even steam.
For those looking for a stove-top only pan, this might not be the best selection. Its larger size means that it does require a little more effort to saute or otherwise flip on the stovetop. This is a bit of a jack-of-all master of none pan, as dedicated bakers might prefer a dutch oven for their baking needs. However, this doesn't mean that there is no niche for this pan. If you are looking to cut down on space in your kitchen, this is an excellent way to save space by eliminating the need for two pieces. In the same vein, this pan is very budget-friendly and even prevents the need to shop for extra accessories. There are some users online who have posted concerns about the longevity of this pan, but during our testing period, we did not notice any degradation in quality. If the idea of baking with cast iron is up your alley but this pan is still a little small, consider the Amazon Basics 15" Pre-Seasoned for a pan that can fit any recipe with ease.
The Cuisnel 12" has a large volume and high walls, and it's excellent for baking.
The Victoria 10" is delightful to use, thanks to a thoughtful design. The pan's long, arched, and comfortably shaped handle makes it easier to maneuver than most despite weighing as much as the competition. This keeps it feeling agile when flipping eggs or pancakes. The deep pour spouts are also more functional than most, allowing you to accurately distribute treats like browned butter. While the preseasoning didn't stand out early in our test, by the end, we were frying eggs without leaving any residue behind. This skillet also prepared one of the tastiest medium rare steaks in the test, with a delicious, caramelized sear second only to the top scoring Lodge 10.25".
During our sear test, the Victoria 10" maintained a consistent 400°F temperature but did not distribute that heat as evenly as other contenders. The pan-covering flapjack we cooked had a browned middle and was a little doughy around the edges. When using a laser thermometer to test heat distribution along the surface, we noticed it varied more than most. The Victoria also takes a little longer to warm up, but holds heat well after initially heating up. If you find cast iron skillets cumbersome, this one is much easier to maneuver and functions nearly as well as our favorites. Folks who value ergonomics and even heat distribution may prefer the Greater Goods 10".
Victoria has been making cast iron skillets for nearly a hundred years; this pan shows their commitment to lifelong quality with excellent sears.
We love the Lodge Dual Handle 12" for cooking up generous, one-pot dishes like stir-fries or searing several steaks at once. Despite its large size, this skillet is impressively lightweight, making it a pleasure to use. From pizza to apple pie, cinnamon rolls to tarts, this skillet will become a go-to for baked goods. You can improve its baking performance by purchasing a 12" Lodge lid, sold separately. Dual handles make it manageable to lift in and out of the oven, and a quality finish helps the pan quickly begin to accept excess oil and butter as seasoning.
Like many of the larger skillets in our test group, this model performed less impressively in our temperature and cooking evenness control tests. Sizable skillets such as these tend to heat unevenly because they are larger than most stove eyes. Large cast iron skillets can also be thinner than smaller versions to maintain a manageable weight. The only time this impacted our cooking quality with the Dual Handle was when simmering sauces, since the pan's center was significantly hotter than its sides. If you often find yourself cooking and baking for a crowd (paella, perhaps?), this is our top recommendation. For others who require a smaller, thicker skillet, we recommend the Lodge 10.25".
The large size and gentle slope of this pan make it great for cooking larger meals.
Credit: Aaron Rice
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The variety of cast iron tested in this review can hardly fit on our stove!
Credit: Craig D'Innocente
How We Tested
To kick off our testing process, we scoured the internet for the best cast iron skillets on the market. We purchased all the pans in this lineup at retail price to facilitate an objective, comparative review. We tossed these cast irons around the kitchen for weeks, examining their quality, measuring their temperature, and, of course, cooking lots of food. For months, we cooked every meal in these skillets, baking cornbread and quiche, frying eggs and bacon, sautéing onions and mushrooms, shallow frying falafel and pork loins, grilling chicken, searing steak, and slow-cooking pork shoulder. All while evaluating their cooking performance, assessing how easy they are to use, and considering how much cleaning and maintenance each one requires.
Each pan's score is determined using five key metrics:
Cooking Performance (30% of overall score weighting)
When Araon's not out in the mountains — either testing for GearLab or working as a ski patroller and avalanche educator — it's likely you'll find him at home and in the kitchen. Aaron learned to cook from family at a young age and has worked in and around professional kitchens for the better portion of a decade. From baking bread to slow-cooking carnitas to pan-searing fresh veggies, Aaron cooks with his own personal collection of cast iron daily — including a few heirloom pans that are nearly 70 years old.
Nearly every childhood meal Clark consumed was cooked on a cast iron, and she has amassed quite a collection, including one from each of her grandmothers. She uses both daily. Cooking is how Clark destresses, and she loves how cast iron pans satisfy her need to use products that last and help her feel connected to her family.
Craig grew up baking with his mother and became much more invested in the art of cooking during the pandemic. From cooking up steak to making the perfect tomato sauce, Craig is always eager to learn new techniques and recipes. He loves cooking hearty meals to fuel his work as a field botanist, and is also a huge fan of the sustainability of cast iron cookware.
Whether you are searching for your very first cast iron or just looking to add to the collection passed down from your grandparents, our in-depth analysis includes 15 of the best cast iron skillets to suit the needs of any home chef.
When it comes to testing cast iron, tasters are just as important as testers.
Analysis and Test Results
Cast iron skillets are trusted throughout the culinary world as both workhorses of the kitchen and heirlooms that deserve the utmost respect. If properly cared for, these pans can easily last generations and become more refined with every meal. We took into account five key qualities that define a great cast iron skillet: cooking performance, ease of use, seasoning, maintenance and clean-up, and craftsmanship. We then tested these skillets side-by-side, analyzing and ranking them according to each metric. We have seasoned pans, cooked meals, measured surface temperatures, and scrutinized craft, all to bring you an in-depth comparison to help aid your search for the perfect cast iron skillet.
Worse Value
Better Value
What's the Best Value?
Value is not always a measurement of price; we consider a piece's performance against its cost to gauge the relative performance of every item. The best balance is a high utility but affordable product. Over the course of our testing, we have seen a few pieces with luxury price points that lack top-tier performance, and on the other hand, budget pieces that have strong initial value but fail in the long run. In this category, the Lodge 10.25 stands out as a high-quality workhorse at a price any chef can afford. For those who want a little more variety, the Lodge Combo Cooker packs three tools into one. This great value set works as a skillet, Dutch oven, and deep fryer. With three different options, this set still comes in at a price point that competes with standalone skillets. The Cuisnel 12" offers similar value to the combo cooker, including several accessories like a lid, as well as silicone handles and a scraper. The Lodge Dual Handle pan also delivers high volume performance and value for those who tend to cook larger meals.
The Lodge Combo Cooker includes both a deep and shallow skillet, making it one of the greatest deals for someone looking to fill out their kitchen collection.
Credit: Aaron Rice
Cooking Performance
To test cooking performance, we logged daily hours in the kitchen, turning out delicious food for weeks. To refine our daily observations and impressions, we also designed objective evaluations to assess how evenly the pans heat, their searing ability, and their temperature control.
Unsurprisingly, the top-scoring pans overall also excelled in our cooking performance test — specifically, the enameled Le Creuset Signature Skillet and Staub Enameled 10" Fry Pan, as well as traditional cast iron skillets like the Lodge 10.25" and Victoria 10". But there were some remarkable standouts in each culinary skill set we tested.
Cast iron pans sport great utility and longevity - and manufacturers continue to refine these classic pieces of cookware.
Credit: Craig D'Innocente
Cooking Evenness
While copper and stainless steel pans have a better reputation for heating evenly than cast iron pans, which are prized for their heat retention, there are certainly some standout pans in this review. To test them, we warmed each skillet on low until the temperature stabilized and used an infrared thermometer to measure surface temperatures in the pan's center and each quadrant. We also baked cornbread and cooked a pan-sized pancake in each skillet, noting any temperature gradients.
The pancake test is great for seeing how evenly the pan cooks; this pancake in the Greater Goods 10" did fairly well, but was a little blonde on the close edge.
Credit: Craig D'Innocente
The Smithey No. 10 and Lodge 10.25" both provide an impressively even cooking surface. The similarly burnished Greater Goods 10" pan and the enameled Bruntmor Enameled with Lid are also standouts in this metric.
The Lodge 10.25" had the best cornbread of our test; it flipped out perfectly and only left spare crumbs which brushed off easily.
Credit: Craig D'Innocente
When skillets start to outgrow a 10" diameter, their evenness suffers as a result of dwarfing stove burners. While this results in colder temperatures at the edges of larger pans, this only comes into play with more fluid recipes like sauces or pancakes. This means that the larger diameter pans, like the Amazon Basics 15", scored worse here, although they do excel in other areas.
This 15" skillet from Amazon is great for large meals; however, its large size means there are colder spots around the edges.
Credit: Craig D'Innocente
Searing Ability
Our searing test is definitely a crowd favorite. After covering each pan in a thin layer of high-heat oil (we used canola), we preheated each one before raising it to an ideal searing temperature of 400℉. We then seared roughly equal ¼-pound cuts of red meat on each side for two minutes, monitoring the temperature and aiming for a perfectly rare steak.
The Lodge 10.25" had one of the best sears in our timed sear test.
Credit: Craig D'Innocente
The Lodge 10.25" and Lodge 5-Quart Deep Skillet, both thick cast iron skillets that are slow to heat up, seared our steaks to near perfection. The Lodge 10.5" Square Grill Pan also won us over thanks to its even surface temperature and consistent ability to sear meat to perfection. The Victoria 10" had an excellent sear but cooked the steak a bit less consistently.
The Victoria 10" is a solid performer but is not the most even of the pans we tested.
Credit: Clark Tate
Temperature Control and Heat Retention
We then tested how long it took each pan to reach 250℉ on a gas burner. The Lodge Dual Handle 12", Victoria 10", and Camp Chef 12" reached the temperature the fastest. That's not necessarily a good thing. When we removed the pans from the heat and let them cool, they were also some of the fastest to lose their warmth, and they tended to heat less evenly. Since heat retention is such a key benefit to using cast iron, we tend to prefer options like the Lodge 10.25", which is slower to warm up and slower to cool down.
The infrared thermometer is great for testing heating performance; for those at home who are missing this piece of tech, baking cornbread or making pancakes are great indicators of where the hot spots on your pan are.
Credit: Craig D'Innocente
We also brought each pan from medium heat down to low and waited for surface temperatures to stabilize. This simulates a common cooking practice when you set your meal to simmer. Based on the second half of this test, the Lodge 10.5" Square Grill Pan is the winner for temperature control, stabilizing only 1℉ away from the mark — definitely an asset in terms of aiming for that ideal internal meat temperature.
The Le Creuset Signature Skillet is an interesting exception, stabilizing at 287℉ when we dropped from medium to low and keeping our food hotter than we would like. It behaved normally in our other tests, though, cooling at a similar rate to the other cast irons when removed from a heat source entirely and maintaining a 250℉ when set to low from the get-go.
The sear test also doubles as a check of heat retention, as we shot for a stable 400°F for the optimal sear.
Credit: Clark Tate
Seasoning
To maintain a non-stick surface, cast iron pans must be seasoned and preheated properly. The mysterious-sounding process of seasoning is simply using heat to bond a layer of oil to the surface of your pan. The process, known as polymerization, links individual oil molecules into a chain that forms a hardened, smooth, non-stick cooking surface. Each pan we tested comes with a layer of seasoning from the factory and with recommendations to deepen and maintain that seasoning over time. We tested both.
One of the best (and tastiest) ways to deepen or maintain the seasoning on your cast iron pan is to regularly use it to cook fatty foods like bacon. You should also use extra oil during the first several uses or start with an easy assignment for your pan, like baking brownies or cornbread. This video from Epicurious with Chef Frank Proto is also really helpful, running through the basics of cleaning and maintaining your cast iron.
We found that the Lodge 10.25" and Lodge 10.5" Square Grill Pan arrived with the most robust seasoning that was easy to improve and maintain over time. The Le Creuset, Staub Enameled, and Bruntmor Enameled pans earn top marks by side-stepping the issue altogether. These high-end pans have a “satin enamel” coating over the cast iron that doesn't require seasoning at all. Just add oil or butter when cooking.
It can be helpful to turn your pans upside down during the seasoning process, which can help prevent excess oil from pooling.
Credit: Craig D'Innocente
We tested our skillets by frying an egg in a tablespoon of oil right after washing them for the first time. The results ranged from a bit of a sticky mess to a smear of fried egg left behind. This was somewhat expected because while pre-seasoning is a nice place to start for our evaluations, you'll need to continue the process to create a more robust, non-stick layer while breaking in your pan.
After using our pans for weeks with a bit of extra fat and oil and conducting regular maintenance, we repeated the fried egg test with very different results. The most impressive pans by far were the Lodge 10.25" and the Victoria 10". Both cleanly fried an egg with no residue. The Lodge Dual Handle 12" was a close second place. The enameled pans, which don't technically need seasoning, excelled in the first egg test. But they didn't improve over the testing period, so the best non-enameled cast irons surpassed them in the end.
This kind of cloudy residue is a good sign that your pan is due for a new coat of seasoning.
Credit: Craig D'Innocente
As a generalization, Lodge pans seem to do a much better job of accepting oil, as they quickly start to feel like an heirloom cast iron pan in terms of the quality of seasoning. They are also rough to the touch, often the result of a sand mold. In fact, all of the pans we tested are pebbly to the touch, with a few notable exceptions — the machine-milled and burnished Greater Goods 10", Stargazer 10.5" Seasoned, and Smithey No. 10. Similarly, the three enameled pans, the Le Creuset, Staub Enameled 10", and Bruntmor Enameled, offer satin-like finishes.
A good coat of seasoning is integral to delivering a strong sear.
Credit: Craig D'Innocente
While the shiny surfaces of the machine-milled skillets offer some natural non-stick properties, we found that they are also harder to season. Baked goods released from the Greater Goods 10" skillet with very little residue, but meat cooked on the stove tended to stick. Similarly, pan-frying a pork chop (admittedly a bit too high of a temperature) stripped some of the seasoning from the Stargazer 10.5". Even after reseasoning it three times in the oven, it still held on to a bit of egg in our final frying test.
The first few coats of seasoning on the Greater Goods 10" were very fickle, with chips like these showing up often after cooking.
Credit: Craig D'Innocente
The same is true of the Smithey No. 10; we couldn't keep a seasoning on this pan no matter how carefully we cooked or cleaned, using only a wooden spoon and a regular sponge. The rough finish of the traditional cast iron pans seems to offer a better purchase for seasoning to build on over time.
Despite its smooth finish, the Smithey No. 10 was little difficult to season.
Credit: Aaron Rice
Ease of Use
To assess how easy each of these skillets is to use, we considered key components that affect the cooking experience. We noted which pans offered pour spouts and tested their usefulness. We considered how ergonomic and useful each handle and holder turned out to be and tested our ability to wield each pan easily with one hand. We also tested these skillets on all appropriate cooking surfaces, including glass-top stoves and campfires, and we even threw them in the oven.
The Victoria 10" skillet is among the easiest cast irons to use in the test thanks to particularly deep and well-designed pour spouts, a long and curved handle that makes its weight much easier to wield, and a larger grip handle out front, giving you both better leverage and a better chance of it staying cooler longer.
This elegant and gentle curve helps to balance the heft that accompanies cast iron.
Credit: Clark Tate
The Lodge 10.5" Square Grill, Stargazer 10.5, and Camp Chef 12" also have longer handles with a curve that helps you counter-lever their heft. We really appreciate how much lighter they feel as a result. The long, notched handle on the Greater Goods 10" is comfortable and doubles as a utensil holder. Most of the Lodge pans we tested, other than the 10.5" Square Grill, left us longing for more leverage.
The groove in the handle of the Greater Goods 10" is excellently shaped for holding utensils.
Credit: Craig D'Innocente
On the other hand, several pans we tested had very poor balance. The Amazon Basics 15" had a very short handle in relation to its size and weight. The Backcountry 12" has a peculiarly short handle, especially in relation to the pan's large size. The Utopia Kitchen Pre-Seasoned skillet, with a similar diameter, is only a slight improvement on the Backcountry 12" pan, thanks to the fact that it weighs one pound less and has a slightly longer handle. Well-designed handles matter so much because cast iron is heavy and can be difficult to handle when empty, let alone brimming with food. We measured the weight of each pan on a digital scale and also noted our personal experiences while cooking.
While it is similarly shaped to Lodge handles, the handle on the Amazon Essentials 15" was not enough to balance the mighty weight of this skillet.
Credit: Craig D'Innocente
The Le Creuset Signature and Stargazer 10.5 skillets are a bit lighter than the rest and also feel lighter thanks to their curved handles. We were also impressed with the balance of the Lodge Dual Handle 12". It feels much easier to handle than other similarly sized pans, particularly when pulling it out of the oven. If you struggle with the weight of cast iron, steer clear of the Bruntmor Enameled with Lid and Amazon Basics 15". Both of these pieces weigh in at more than 10 pounds and can prove difficult to manage on the stove.
We verified the weight of each piece of cookware against it's manufacturer specs; the Le Creuset Signature skillet was one of the lightest at 5 pounds and 5.9 ounces.
Credit: Craig D'Innocente
Thanks to its thoughtful design, which forces you to use two hands to deal with its weight, the Lodge Dual Handle 12" also earned our respect. It's one of the most versatile skillets in this review. Equally suited for shallow frying chicken as it is for baking cinnamon buns, we were surprised by how often we found ourselves reaching for this pan. If you like to make tomato-based stir-fries or sauces, consider purchasing an enameled pan since the acid can damage traditional seasoning.
Cast iron cookware is great for baking bread, with excellent heat retention and seasoning which ensures that loaves release easily.
Credit: Craig D'Innocente
But the Lodge Combo Cooker's 3-in-1 capability is, without a doubt, the most versatile purchase option. This set covers all major bases—you get a deep pan for sauces and frying and a shallow skillet for sautéing, and then stack the two to get the equivalent of a Dutch oven.
Thanks to the included lid, the Lodge 5 Quart Deep Skillet also excels at slow cooking, like the carnitas pork pictured here.
Credit: Aaron Rice
Many home bakers find that cast iron pans are particularly useful for sustaining the steamy microclimate needed to perfect the chewy crust of a San Francisco-style sourdough bread. Deep pans that include a lid, like the 5-Quart Deep Skillet or Combo Cooker options from Lodge, Bruntmor Enameled, and Cuisnel 12" are all great choices if baking bread is one of your goals.
Quiche is a great test of your cast iron; while this one in the Smithey No. 10 is well baked, it did stick a little around the edges of the pan.
Credit: Aaron Rice
For baking things like pies, quiche, tarts—or anything that has a bottom crust—we found that pans with rounded sidewalls give these crusts the right shape and make them much easier to lift from the skillet. The Lodge Dual Handle 12" sports the most curve at the point where the sidewalls come in contact with the base of the pan, whereas the Backcountry 12" has a notably angled transition at this point.
It's possible to bake delicious, artisan-grade loaves of bread at home with a covered cast iron. In fact, many home bakers insist on them!
Credit: Aaron Rice
Cast irons hold heat longer than most pans. If you leave your food in the pan, it will continue to cook even after you remove it from the element or the oven. This works well for foods that are easy to remove — like bread — or something that will be fine with a bit more cooking time — like a crisp or cobbler.
Maintenance & Clean Up
Properly maintaining your cast iron is important to preserve its seasoning, but that doesn't mean it has to be complicated. If you follow a few cardinal rules, cast iron is almost easier to clean and maintain than any other tool in your kitchen. Essentially, let them cool a bit, wipe out any grime with a soft sponge, paper towel, or silicone scraper, and dry them completely. They will rust if you don't. A good maintenance practice to maintain seasoning is to dry them using low heat on your stove, wipe on a layer of oil, and leave them on low for 5 to 10 minutes. Voila.
Most of the skillets in our lineup require a similar amount of maintenance and care, but for the three enameled skillets, the Le Creuset, Staub Enameled 10", and Bruntmor Enameled, it's for different reasons. Since you don't have to season these pans, you don't have to be as fussy about cleaning, drying, and oiling them. (Le Creuset and Staub claim that their respective Signature Skillets and Fry Pans are dishwasher safe, though we wouldn't risk it.) You do, however, have to avoid using metal utensils or stacking anything inside these pans without padding them — either mistake could wear through the enamel finish. They can also crack if you drop them, bang them, or move them right from the stove into cold water. Incidentally, regular cast irons can do this too. Remember that they like to heat up and cool gradually.
Enameled pans, like this one, can be easier to clean than traditional cast iron.
Credit: Craig D'Innocente
For the non-enameled skillet options, a well-seasoned pan that is preheated is the easiest to clean and maintain. That's why the Lodge 10.25" skillet scores the highest; it accepts and maintains seasoning easily, and handles any type of utensil, metal included. Once you've broken this pan in, keeping it in top shape requires little effort. The Victoria 10" has the potential to be just as easy to maintain, but it takes more effort to build that resilient, well-seasoned layer.
Please, No Dishwashers — Dishwashers subject cast iron skillets to the drying forces of hot water and heat, which will ruin their seasoning. Similarly, you should avoid dry, high-heat cooking with these pans and always coat them with oil before placing them on a heat source.
Silicon scrapers like the one pictured here are great for removing tougher food residue without scratching the cook surface.
Credit: Craig D'Innocente
Then there are the burnished, smooth cast iron pans, which we struggled to coat with a robust seasoning layer. We expect this struggle to continue, meaning that you'll have to more carefully wash, dry, and oil the Stargazer 10.5", Smithey No. 10, and Greater Goods 10" pans. The Stargazer and Smithey scratched so easily that we recommend avoiding metal utensils with them. On the other hand, too much texture can also be a problem. The Lodge 10.5" Square Grill Pan has deep grooves that are annoying to scrub.
The extra texture of grill surfaces can be a pain to clean.
Credit: Aaron Rice
Craftsmanship
In many ways, cast iron is the durable, long-lasting alternative to modern, non-stick skillets. Many cast iron skillets become family heirlooms, passed down for generations. So, while blemishes or less-than-elegant lines may not affect their performance, they'll be around for a while. They might as well look nice.
Lodge pans dominate this review for a good reason—the Tennessee-based manufacturer has perfected its technique for over 120 years. The Victoria brand is no newcomer, either. The family business has been casting skillets in Medellin, Colombia, for three generations since 1939. The near-perfect balance, comfortably wedged handles, and softly finished features shine.
Le Creuset and Staub are also venerated brands known for impeccable craftsmanship, particularly when it comes to enameled cast iron. Their dedication to that craft shines through beautifully. We are also impressed by the overall quality of the Greater Goods 10". This smooth-surfaced skillet is lightweight for its size and has a long, ergonomic handle.
Cast iron is a great addition to any kitchen, with peerless performance with everything from pie to pasta.
Credit: Craig D'Innocente
Conclusion
Cast iron skillets are a quintessential part of any home kitchen. Some folks come across truly great cast irons in antique shops or at yard sales. Other lucky ones have them passed down as family heirlooms. Others must create that experience for themselves, buying a brand-new skillet that will become a well-loved pan. We hope we've offered some solid recommendations to make your search a little more manageable.
