The 5 Best Cast Iron Skillets of 2024, Tested & Reviewed

Straight to the Point

Our longtime favorite 10-inch cast iron skillet from Lodge remained our overall winner. It heated fast and seared deeply, and it only costs around $20. We also liked the lightweight Lancaster No. 8 skillet, which was easy on the wrists and cooked food beautifully.

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Cast iron skillets are a polarizing piece of kitchen gear: Chefs and foodies geek out over them, while some home cooks fear them. (&#;The maintenance!&#;) As a former restaurant cook and longtime home cook, I think both positions are a little extreme. 

Cast iron skillets are some of the simplest pieces of kitchen equipment. They&#;re pans cast out of an alloy of iron, carbon, and silicon that are sanded and sometimes pre-seasoned. Sure, like most gear, the design and price tag vary depending on the manufacturer but, at their core, cast iron skillets are just a big honkin&#; piece of metal. No cladding, no nonstick coating&#;just a solid pan that retains heat really well. They&#;re also super versatile, equally excellent at searing (whether it&#;s a T-bone steak or a slab of cauliflower), baking up a mean cornbread with crunchy, caramelized edges, or shallow frying a batch of buttermilk-brined chicken. Because they&#;re tough as nails, you can even throw them on the grill or over a fire pit. I've used cast iron for years and have yet to find a crack or sign of wear&#;they're that solid.

Options abound: pricey and cheap, smooth-surfaced or pebbled, big and small. But much of what makes a great cast iron skillet boils down to a cook&#;s preferences. To find the best ones for cookware geeks and the cast iron-trepidatious alike, I tested 12 cast iron skillets for two weeks, and have been cooking with the winners ever since.

The Winners, at a Glance

You just can&#;t beat this cast iron skillet that&#;s been a longtime Serious Eats favorite. It sears superbly and has hovered around $25 to $30 for time immemorial. If you&#;re new to cast iron, this no-frills, durable skillet is a solid choice to start with. It's the one I recommend to anyone who asks.

The 10-inch Lancaster weighs a little over four pounds, so it was easy my wrists and heated up fast. It seared steak superbly, turned out evenly golden cornbread, and produced perfect pan-fried eggs that slid right off the surface. This is a gorgeous piece of metal that&#;ll impress seasoned (heh) cast iron skillet users and new-to-the-pan cooks alike. 

An ode to simplicity, this dark gray skillet is elegant and lightweight but still sturdy. It doesn&#;t have pour spouts, but the flared sides helped funnel out liquids neatly.

Calling this budget doesn&#;t seem super fair, since it&#;s only a few bucks less than the Lodge, but hey, it is a steal. The curved handle made it easy to move and the surface heated up steadily and quickly.

If you want the benefits of cast iron without the maintenance, an enameled cast iron skillet is a good option. The enamel makes the skillet more nonstick than uncoated cast iron (and it doesn&#;t need to be seasoned), but it still has good heat retention. In our test of enameled cast iron skillets, this spacious offering from Le Creuset emerged as a winner for its excellent searing and maneuverability.

The Tests

I tested cast iron skillets by searing and baking in them, noting if anything stuck egregiously to the surface.

Throughout testing, I used our winning enameled cast iron skillet from Le Creuset as a control. 

• Heat Conduction Test: I set the skillets over medium heat and immediately took the temperature of the cooking surface (left, center, right) with an infrared thermometer. Then, I set a timer in 30-second increments and took the temperature in the same manner, repeating this for four minutes in total. This showed me how quickly the pan heated up. 
• Fried Egg Test: I cooked two over-easy fried eggs on each skillet, using a metal spatula to flip them and noting if they stuck to the surface.
• Steak Test: I seared filet mignon steaks on each skillet and examined if they got a nice, golden crust. 
• Cornbread Test (Winners Only): I used the winners to bake cornbread, noting how evenly it cooked and if it released easily from the skillet after cooling slightly. I also melted butter in the skillets and poured it into the other ingredients, testing the skillets&#; pour spouts (if they had them) and maneuverability. 

What We Learned

Which Size Cast Iron Skillet Was Best?

We recommend a 10.5 inch cast iron skillet for most people.

A 10- to 10.25-inch skillet will serve most people well&#;it&#;s the perfect size for frying up some eggs, flipping a few pancakes, or searing steaks. It&#;s what we reviewed in the past and what I stuck to in this update. That said, if you&#;re looking for a slightly larger skillet, all of our winners are available in bigger versions. A 12-inch skillet, for example, is large enough for a family of four or for more substantial servings.

The Yeti skillet got really hot and seared steaks golden brown.

For example, I like using my dual-handled Lodge cast iron skillet for cooking pancakes or shallow-frying; its spacious cooking surface lets me cook more in one go. The Yeti cast iron skillet I tested was the 12-inch model, so it was a little heavier and larger than most of the 10-inch ones, but I didn't count that against it.

What Can You Cook in a Cast Iron Skillet?

Cast iron is a versatile skillet that's great at searing.

I often reach for my cast iron skillet when I'm shallow frying meatballs or chicken piccata, searing steak, or cooking up pancakes. Cast iron excels at these tasks partially because it has a high thermal mass&#;basically, it retains heat really, really well. This means you can add pancake batter, remove the cooked pancakes, and the pan will still be quite hot&#;immediately ready for the next batch. It also means that frying oil stays at a more consistent temperature, so it'll take less time to reheat again when you want to fry that next set of breaded chicken cutlets.

What you don't want to cook in an uncoated cast iron skillet is slow-cooked acidic dishes, like Sunday gravy. The acidity from the tomato sauce can actually eat away at your pan's beloved seasoning&#;not good! But, as Kenji explained in his myth-busting article, a wine pan sauce or quick-deglaze with vinegar won't harm your beloved skillet.

How to Season a Cast Iron Skillet

While it might seem intimidating, seasoning a cast iron skillet is quite easy. First, take your freshly unpackaged skillet and give it a good scrub just in case there are any errant metal bits from the manufacturing line. After thoroughly drying, set it over medium heat for a few minutes to ensure all the water is gone. Then, preheat your oven to 450°F. Rub the entire skillet with a neutral, high-smoke point oil (canola oil works) and place it in the oven for 30 minutes. Carefully remove the skillet (it&#;ll be hot), rub with more oil, and repeat another three to four times. Et voilà, it&#;ll be seasoned and ready to use. 

All of the cast iron skillets I tested have a pre-seasoned option. In this case, you don&#;t need to do any more seasoning off the bat&#;you can get cooking and let that seasoning grow over time.

Smooth vs. Pebbled Pan Surfaces

Both polished and pebbled surfaces alike released foods, like fried eggs, easily.

One difference between old-school and new-school cast iron skillets is the color and texture of the pans. Newcomers like Lancaster and Smithey make brassy pans with smooth, shiny surfaces, while Lodge and Victoria sell black skillets with a grainy texture. 

The pan&#;s color reflects its seasoning: The darker it is, the more seasoned it is. (Seasoning is a buildup of polymerized fat, which creates a nonstick surface.) The brass-colored pans I tested (from Lancaster, Stargazer, and Smithey) were pre-seasoned, just perhaps not quite as much as the pitch-black Lodge and Victoria. That said, the Lancaster and Stargazer were still quite nonstick&#;even fried eggs released easily. 

&#;All new Lancaster Cast Iron pans come with two coats of seasoning and are ready to use right out of the box,&#; says Mark Longenecker, co-founder of Lancaster. &#;The seasoning on the pan is what gives the cast iron skillet the beautiful copper or bronze hue. Once you begin cooking on your skillet, you&#;ll notice the color begin to change as your seasoning builds. In time, the color will darken until you have a beautiful black patina.&#; As I've continued to use the Lancaster, I've noticed this exact phenomenon happening, with a dark patina forming in the center of the pan.

Pan texture is a matter of manufacturer preference. Lodge&#;s pans, for example, tend to be pebbly while newcomers like Lancaster and Field Company sell polished skillets inspired by cast iron pans of yore. 

&#;When we think of modern-day cast iron, we often think of heavy or rough pans that are challenging to clean and are relatively slow to heat up and cool down. This has not always been the case,&#; says Longenecker. &#;High-quality antique cast iron was once made to be lightweight and smooth. Smooth and lightweight cast iron is not only easier to handle, especially when filled with food, but it is also easier to clean, responds more quickly to heat, and will still have all the amazing benefits of cast iron, such as durability and heat retention. To achieve a smoother and lightweight feel we have incorporated several extra steps including our tumbling process.&#; 

Tumbling sounds just like its name: Skillets are placed in a rotating drum filled with pieces of metal and as the drum turns it smooths out lumps and bumps, resulting in a polished pan. 

So, today, you have brands like Lancaster that sell slightly less seasoned, smooth skillets and others, like Lodge, that sell heavily seasoned, rougher skillets; both styles released foods well in my tests, so it&#;s more a matter of personal preference (and price, since smoother skillets tend to be more expensive). 

A note: The more heavily seasoned pans from Lodge and Victoria were a whole lot smokier when I first used them; they released a potent smell (akin to a hot airport tarmac), but it dissipated after a few uses.

Cast Iron Was (and Is) Durable 

Yes, it is safe to use metal utensils on cast iron!.

Cast iron skillets are sometimes misunderstood. I&#;ve known people who refuse to buy one because they think they&#;re too high-maintenance and yet others who have balked when they see me using a metal spatula to squish and scrape smashed burgers on my favorite dual-handled Lodge skillet. 

To all of them, I say: It&#;s going to be okay. 

Are you interested in learning more about Cast Iron Cookware Supplier? Contact us today to secure an expert consultation!

Cast iron is an incredibly forgiving material; unlike PTFE-coated nonstick pans, you can safely use a hardy metal turner without ruining the surface. And while it&#;s true you need to thoroughly dry a cast iron pan after washing (yes, you can wash it with plain old dish soap and a sponge) and give it a swipe of oil, it&#;ll maybe add 30 seconds to your dish-cleaning routine. And if it does get a bit of rust, it&#;s not a big deal: Just grab some steel wool or a chainmail scrubber and give the rusted areas a hardy scouring with soap and warm water. Rinse, dry, and oil, and your skillet is good to go. This is exactly why I love cast iron, and why I push people to move beyond their (often unfounded) fears.

Heat Conduction Varied, But Didn&#;t Matter Much

While interesting, measuring heat conduction didn't really tell us much other than that the skillets all heated up quickly.

While it&#;s true that cast iron isn&#;t a great conductor, I still wanted to get a feel for how quickly the skillets heated up. The answer: fast. Five saw an average temperature increase of 34% after one minute, while the Lodge Cast Iron Skillet -10.25 inch went up by a whopping 53.4%. The Smithey No.10 Skillet and the Smithey No.10 Chef Skillet were the slowest, increasing by 18% and 13.6%, respectively, in the first minute. That said, all of the pans did a good job searing steak and baking cornbread, so while interesting to observe, heat conduction wasn&#;t an indicator of performance.

Willis is certainly not alone in her love of cast iron cookware . We love cast iron so much that we're constantly shopping for new pieces to add to our collections, and we have plenty of cast iron skillet recipes you may want to try. To find the best cast iron skillets, we tested 20 pans to observe their design, cooking performance, value, and more. Read on for our top-rated picks, plus a few helpful insights on cast iron cleaning and care.

"Mine is so old and well-seasoned that it can cook anything," she said. "It's a great metal, heats up fast, and holds an even heat. It would be one of the first pans I would suggest to anyone building a cookware collection ."

A cast iron skillet is a kitchen workhorse, and many chefs consider theirs to be heirlooms. James Beard Award-winning Southern cookbook author and chef Virginia Willis inherited her grandmother's skillet, which she estimates is 100 years old. "When I moved from New York, I put the jewelry, the unreplaceable art, and the cast iron skillet in my car.&#;

During testing, all food was easily washed off with warm, soapy water. Le Creuset says this skillet dishwasher-safe, but we say not to risk it with any kind of cast iron. The extreme conditions of the dishwasher can damage both the enamel and iron layers over time.

The enameled cast iron is slick, retains heat exceptionally well, and requires no seasoning. During our testing, it gave a great sear with fatty meat but ran into some issues with cornbread sticking to the inside. We loved the wide spouts, which make pouring off grease and scraping out food bits effortless, though we did get a lot of spatters in testing thanks to its shallow depth. (We used a splatter screen to mitigate the mess.)

We love everything Le Creuset, and it dominated in our enameled cast iron skillet testing. With a solid iron core bonded to a glass-like glaze, this skillet is built like a tank. (And it's available in a rainbow of colors.) "Le Creuset makes superior enameled cast iron; it's the only coated cookware I like to have at home. This skillet is my go-to for gifting," says DeSimone.

We encountered some sticking, and the shallow slope of the sides made it messy to use.

Given its performance and the fact that this was the single cheapest skillet we tested, we think this is an excellent value. It did great in the cooking tests, but when we measured temperatures, we found that it varied by as much as 30°F from edges to middle. That doesn't bode well for many baking tasks, or other recipes where even doneness is key. Still, it's a sturdy, high-quality cast iron skillet that stood up to pans as much as nine times the price.

The curvature of the Camp Chef&#;s handle made it one of the most comfortable and easy to use. The design felt especially useful when flipping out cornbread and taking the pan out of the oven. During testing, we achieved a consistent sear on both sides of the pork, and the color of our cornbread was the same throughout. We found it maintained its nonstick capabilities throughout testing, too.

It wasn't hard to clean the Blacklock, and it just needed a thin coating of oil once dry to keep it seasoned. It's at the higher end of the Lodge price range, but we still say it is a reliable, lightweight pan that performs well for most cooking tasks &#; and it's still pretty reasonably priced overall.

The Lodge Blacklock pan is the brand's higher-end cast iron skillet, significantly lighter than the original. At just 3 pounds, it's easy to hold with one hand, and the width of the main handle makes it feel sturdy. Although a helper handle is included with this pan, it&#;s quite a bit smaller and thinner than other models tested and didn&#;t provide much support when inverting cornbread. We were also disappointed with the pour spouts; they're a bit too small to promote a smooth and consistent pour.

Still, we found this to be an incredibly versatile and high-performing cast iron skillet. We recommend it for home cooks who want a cast-iron pan but often run into trouble with sticking. Just make sure you keep it seasoned so it stays in good shape.

The Stargazer skillet was easy to maneuver in testing. The large helper handle has a wide opening, making the skillet easy to lift even while wearing oven mitts , while the curvature of the long main handle makes it easy to use one-handed. The smooth, flat surface of the pan allowed any stuck-on debris to release quickly with soap and a scrubber. In our tests, the cornbread cooked evenly and released from the bottom with one tap, though the searing on the pork loin was uneven in sections. The temperature in each zone of the pan was even at first but became unbalanced by as much as 20°F after a few minutes.

The skillet maintained its nonstick coating, and the design made it easy to use and maneuver.

The handle helps drain liquid from this skillet, though we found the tiny spout caused some dripping in our tests. Cleaning was effortless; debris left inside the pan was wiped away with warm water. The price makes this skillet an exceptional deal for any household and a great gift for hosts .

This skillet provided the most even browning across the board in multiple rounds of testing, and cornbread was easy to turn out. There was no sticking &#; even with fried eggs and seared steaks &#; and the included silicone handle was a big help in moving it around on the stove or in the oven. We're always pleased with Lodge's consistent heat distribution and searing capabilities. We loved how golden the cornbread got on top and bottom. When we recently retested this skillet, the results reaffirmed why this is still an industry standard.

Lodge's skillet continues to be the benchmark for cast iron pans. Nick DeSimone, Food & Wine writer and former restaurant cook, says. "After spending years in professional kitchens using cast iron cookware, the 10.25-inch Lodge is the pan I always reached for at work and is the only cast iron skillet I have in my home kitchen."

Our Favorite Cast Iron Skillet

The Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has proven time and time again to be the best overall cast iron due to its unrivaled consistent heating at a stellar price. The best bang for your buck is the Camp Chef 10-inch Seasoned Cast Iron Skillet; it performed extremely well even against much more expensive competitors.

How We Tested Cast Iron Skillets

For this story, we tested 20 cast iron skillets from Camp Chef, Lodge, Stargazer, and more. We assessed each pan on attributes like performance, design, and comfort and collected quantitative data from identical tests.

• Heat conduction test: Starting at room temperature, we heated each skillet over medium heat, recording the temperature on the left, right, and center every 30 seconds for 4 minutes to determine how consistently and evenly each pan retained heat. We also fried eggs to see how evenly they cooked.
• Sear test: We added a tablespoon of oil to each skillet and preheated them over high heat for 3 minutes. We seared two 5-ounce portions of pork loin in each pan for 3 minutes per side and let them rest for 3 more minutes. We looked for the proper golden-brown crust and even coloration on the pork and noted whether the oil was sufficient to prevent sticking. We also seared steaks to see how evenly the pans cooked and whether or not the food stuck.
• Baking test: We preheated the skillets for 10 minutes in a 425°F oven, then made a batch of skillet cornbread, using a tablespoon of shortening to grease the pans before baking. After baking and cooling, we turned the skillets over, noting whether the cornbread released cleanly and how easy each pan was to maneuver. We also looked for even coloration across the top and bottom and ensured the batter was fully cooked before the sides began to burn.
• Pour test: For skillets with spouts, we added half a cup of oil and poured it into a glass Mason jar to look for drips, spills, and any other difficulties. We found that wider spouts generally work better than small, narrow ones.
  
• Cleaning and seasoning: We hand-washed the skillets between cooking tests, noting any that required extra scrubbing or released food especially easily. It was important that food didn't stick, so we evaluated how clean the surface was after cooking. We also followed the manufacturer's directions to season the pans for long-term use and storage, noting how easily and how effectively the process worked.
• Durability: We also tested the durability of these pans by attempting to scratch them with metal utensils. It was also important to rate any damage or wear to these pans from use after testing.

Once our other tests were complete, we revealed the prices of the skillets to consider value. At the time of testing, the skillets ranged in price from $17 to $250, with an average of about $100. With such a wide range, we noticed that higher prices didn't correlate to higher performance; several of the least-expensive skillets performed better than higher-end pans.

Factors to Consider

Type of Cast Iron Skillet

Buying a standard frying pan is definitely a little different from shopping for cast iron. Cast iron must be seasoned and coated with a layer of cooked-on oil that helps keep it nonstick. Some cast iron skillets are shipped completely bare and need a seasoning session upon arrival. Most of our recommendations are pre-seasoned, but make sure to check before you use the pan. Enameled cast iron is a little bit of a different beast: Its metal is coated with a smooth ceramic layer that makes it more like a traditional nonstick pan and needs less special upkeep.

The texture of cast iron pans is also something to consider: Some are finished very smooth, while others are rougher. Smooth-finished cast iron is less likely to stick in the first place, but the seasoning layer is harder to create and maintain. Rougher surfaces are easy to season over time. If you have an induction stove, cast iron is always compatible, but a rough-bottomed skillet might scratch its glass cooktop surface.

Size of Cast Iron Skillet

Cast iron skillets come in various sizes, ranging from 5-inch miniature pans to 15-inch family-sized options. Willis recommends a 10-inch cast iron skillet for most households, as it provides enough space for everyday tasks like making pancakes, frying chicken, and baking cakes without being too big and heavy to store. "I like something I can use to make tried-and-true buttermilk cornbread but can also use to roast a small chicken or sear two pork chops," she says. On the other hand, if you have the space, you can consider picking up a few sizes to fit your needs. Cast iron cookware can be as much display-worthy decor as actual cookware.

Cast Iron Care and Maintenance

You may have heard that cast iron doen't need to be washed, or that it can be permanently damaged by soap. "That's totally a myth," says DeSimone, "Back when our great-grandparents were alive, soap had way more lye in it, and that could wear down the seasoning. Today, dish soap is more mild, and a small dab is completely safe to use on cast iron cookware." What's important is that you dry your pans thoroughly after washing; standing water can cause corrosion and rust.

Not cleaning your cast iron properly can actually make you sick. Little bits of food and grease can settle into the surface of your skillet and begin to rot. That spoiled food can mean foodborne illness, not to mention the unpleasant flavors of rancid bacon fat and last week's eggs. If you get really stubborn or burnt-on bits, a cast iron chainmail scrubber is a good tool, which you can also pop in the dishwasher to clean after you use it.

It's good to get into the habit of coating your cast iron with a thin layer of oil after every wash and dry. The oil acts as a conditioner for the iron, protecting it from moisture in the air. You'll also need to give it a full reseasoning periodically, but oiling can extend the life of each seasoning session. Neutral oils with high smoke points like vegetable oil, are the way to go. They won't go rancid, and they're the best choice for the chemical process of polymerization necessary to create layers of seasoning.

Some may think cast iron is indestructible, but Willis reminds us it isn't shatterproof. She's had cast iron pans crack from stress fractures during use and suggests treating your pans carefully. "It is a molten thing, and it's not stainless steel," she says. "If you look at its durability, it's just not as strong as stainless steel. A cast iron pan can crack and shatter."

Cast Iron Ease of Use

Maneuverability is vital to consider when choosing cast iron. Cast iron is heavy; think of your wrists when looking at size and weight. Pay some attention to features that help make cooking and cleanup easier, such as handles and pour spouts. A helper handle &#; a loop across from the main handle you can grab with your off hand &#; is excellent for easy pouring and seamlessly sliding your pan out of a hot oven. The length of a handle and the addition of helper handles are key considerations. Shorter handles are a better choice if you have smaller hands or a little less lifting strength. We considered all of these factors during testing to ensure these cast iron skillets were up to our standards.

Frequently Asked Questions

• Do I need to pre-season a cast iron skillet?

  It depends on the manufacturer, so check your brand's specifications. Most skillets come pre-seasoned, but you do need to maintain the seasoning after repeated use. "Cast iron won&#;t provide the kind of nonstick like the infomercials you see, but it can be virtually nonstick if you use oil," Willis says. The factory seasoning will last for a while, but it's time for a reseasoning once you notice food sticking. "Well-seasoned cast iron is slightly shiny. I always know when my pans need to be seasoned because they look dry and matte," says DeSimone.

• Can I use soap when I wash my cast iron skillet?

  There is some debate about whether or not you should use soap on your cast iron. "I wash mine in hot soapy water and then thoroughly dry it with a cloth,&#; Willis said. "That's the way my grandmother did it, and I just think not washing the skillet is unsanitary." If the pan looks dry, she&#;ll apply a light coating of mineral oil and place it in a cooling oven to ensure any residual moisture is gone. If she finds caked-on bits, she uses salt as a natural scrub.

• What foods should not be cooked in a cast iron skillet?

  Willis recommends avoiding slow-cooking acidic items in cast iron, which can break down seasoning and start to corrode the metal during the cooking process. Though she's fine using a squeeze of fresh lemon to finish a dish of pork chops, she suggests an enameled cast iron skillet for something like a long-simmered tomato sauce.

  
  

  If your seasoning isn't in tip-top shape, foods like eggs or pancakes will stick and make a big, cooked-on mess. The same goes for delicate foods like fish, especially skin-on fish.

  
  

  Cast iron is also a porous material; it absorbs oil in the seasoning process and can also absorb flavors in the cooking process. Your skillet brownie will taste funky if you made garlicky roast chicken the night before.

Other Cast Iron Skillets We Tested

Strong Contenders

Cuisinel Cast Iron Skillet ($23 at Amazon)

This is an excellent skillet for home cooks who want the most value for their money. Though the small handles might not be for everyone, it's excellent for anyone who struggles with more cumbersome pans. 

Calphalon Cast Iron Skillet ($50 at Calphalon)

We liked that this pan comes pre-seasoned and sits at the lower end of our price scale. In our tests, it was easy to clean and sufficiently nonstick. However, it is very heavy and difficult to lift, and we noticed some uneven heating.  

Utopia Kitchen Cast Iron Skillet ($17 at Amazon)

While the pan is inexpensive, its comfort and design could be better. However, its performance helped to bring that up a notch in the end. It's a good starter pan that you won't feel guilty throwing out if it gets ruined. 

Field Company Cast Iron Skillet ($145 at Field Company)

Though this pan is beautiful, it was uncomfortable to use, and its performance was subpar. It's a little too pricey for what it is.

What Didn't Make the List

Not every cast iron pan we tested met our rigorous standards. Many failed with heat evenness, and others were destroyed after a few cooks. Some skillets didn't make the list because of excessive heft, and others were awkward to use during tests, like pouring oil from the pan. Still, some gave a fair performance but were deemed a low value due to a high price.

Our Expertise

Jennifer Zyman is a Commerce Testing Editor for Food & Wine and a former restaurant critic with a culinary school degree and over 15 years of food writing experience. Her work has appeared in Atlanta Magazine, Bon Appetit, Eater Atlanta, The Kitchn, Local Palate, National Geographic, Simply Recipes, Southern Living, and Thrillist.

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