The 5 Best Cast Iron Skillets, According to Our Tests

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.

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"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.

However, don't be fooled by their tough reputation &#; these pans do require proper care. Regular seasoning with oil or fat, along with correct cleaning, drying and storage practices is paramount, but luckily, these are affordable to do. Neglect in any of these areas could lead to rust or the gradual disappearance of the coveted non-stick patina. If you treat your cast iron with care, it will reward you with flavour-packed dishes that are sure to impress and will last a very long time. They make fantastic heirloom pans to pass down to be used again and again.

Our expert-tested top performers have earned their spot as quality pans. With their ability to produce a beautifully crisp layer of fat and golden crust that gives way to a moist centre on meat, these pans rival even the most accomplished barbecues.

As is often the case with kitchen equipment, the cast-iron pans with the higher price tag won the day here. But, we also have some wallet-friendly options that are perfect for those with a lower budget.

To find out more about our reviews, head over to our how we test and review products page.

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Best cast-iron skillets at a glance

• Best for weight and stay-cool handle: Solidteknic 26cm Quenched seamless iron frying pan, £139
• Best for versatility: Cast-iron Always pan, £135
• Best for vintage good looks and quality materials: Staub 28cm cast-iron black frying pan, £169
• Best lidded skillet for good looks: Kato &#; the skillet, £120
• Best results at a budget price: ProCook cast-iron skillet, £39
• Best for artisanal, handcrafted quality: Skeppshult Cast-Iron Frying Pan 28cm, £129
• Best lightweight skillet pan: Kuhn Rikon Black Star iron frying pan, from £139.97
• Best non-stick skillet: Staub cast-iron frying pan, £159
• Best small skillet: Judge cast-iron skillet, £15.30
• Best skillet pan for beginners: Le Creuset Signature cast-iron skillet, from £105

Best cast-iron skillets to buy in

Solidteknic 26cm Quenched seamless iron frying pan

• Available from Buy Me Once (£139)

Best for weight and stay-cool handle

Pros:

• Smooth, pre-seasoned surface
• Lightweight for an iron pan
• Multi-century guarantee

Cons:

• Might not fit inside all ovens

Star rating: 5/5

Enamelled: N/A

There is so much to love about the Australian seamless pan from Solidteknic, including its good looks; smooth, pre-seasoned surface and incredible lightness, which performs like the best cast iron, without weight.

The pan comes in almost all recyclable packaging, tucked inside a cotton bag. It's made from one piece of 3mm wrought iron and seasoned using non-GMO rice bran oil. So, after a quick rinse, we were able to use this at once. What is impressive is how light the pan is to hold &#; despite being 53cm in total length (check your oven before buying) and 5cm deep, it only weighs 1.6kg. So, carrying and moving around is very easy.

The next surprise (and the feature we love most) is how the metal handle is designed: it stays cool, so there's no reaching for the hand towel or oven gloves (unless you take the pan from the oven), making it useful for all.

The cooked food was excellent &#; the steak had lovely caramelisation and colour, the egg was the best on the test and the pan washed out quickly and easily. Such is the confidence of this pan, it comes with a multi-century guarantee.

Available from:

Cast-iron Always pan

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Best for versatility

Pros:

• Stylish
• Integrated spatula
• Oven-friendly

Cons:

• Pricey

Star rating: 5/5

Enamelled: yes

The cast-iron Always pan is superb; even at first glance, it's impressive. The enamelled exterior is a lovely, shiny dark grey, and it has a glass-domed lid and included wooden spatula that cleverly slots onto the handle of the pan.

The pan boasts eight cooking functions, including searing, frying and sautéing. Thanks to the glass lid, you can bake and steam in it, as well as use it as a casserole. It can also go under a grill and be taken seamlessly from the oven to the table using the excellent silicone handle covers for both the long and grab handles. At 27.6cm with a 1.8-litre capacity, it's a helpful size but not overly heavy, and we especially like its the excellent balance and secure feel when moving it around the kitchen.

Other significant aspects are its softly curved sides, which help with sliding food out and its even heat distribution. Our steak was impressively cooked with a great crust, even colouring and delicious caramelisation. The egg did not stick to the pan, and the spatula made removing the egg easy.

The versatility of this multifunctional pan makes it suitable for all situations, and it's so well made that it should last for many years.

Staub 28cm cast-iron black frying pan

• Available from Zwilling (£169)

Best for vintage good looks and quality materials

Pros:

• Comfortable stay-cool handle

Cons:

• Pan not oven-friendly due to wooden handle

Star rating: 4.5/5

Enamelled: yes

The Staub 28cm cast-iron pan may be top-end for price, but its quality, design and fabulous lifetime guarantee make it a keeper.

The pan is a vintage design from Staub&#;s heritage range and, at 2.75 kilos, is weighty but not unbearably so. There&#;s a tapered 16cm wooden handle that's comfortable to hold and stays cool on the hob, but it means the pan can't be used in the oven. We love the smooth, enamelled, rounded base, which helps reduce scratching of delicate cooking surfaces.

Cooking with the Staub pan was superb &#; it heated up and seared the steak quickly, delivering even caramelisation and colouring. The fried egg also cooked quickly and evenly, lifting straight from the pan without fuss thanks to the high-quality enamelling of the pan surface. The good looks and heat retention of the Staub pan means food can be served directly from it, as it keeps it hot for longer. This is an all-around superb pan, even if it can&#;t go on the oven.

Available from:

Katto &#; the skillet

• Available from Katto (£120)

Best lidded skillet for good looks

Pros:

• Sleek design
• Good non-stick straight from box

Cons:

• Very heavy

Star rating: 4.5/5

Enamelled: yes

We love the skillet from Katto. The pan arrives in eco packaging and, when taking it out, we were quickly taken with its superb shape, as it gently curves from the bottom up to straight sides. It also has a lid, which is super-helpful.

The pan is small at 23cm in diameter and only 4.5cm deep. It's shallow, but still cooks both the steaks and the egg well. Both are easy to lift out, turn and flip, and the egg, though crispy on the bottom of the pan, lifted away easily.

For more information, please visit Cast Iron Cookware.

The pan is a valuable size for both a smaller household and to use as an additional smaller pan. Be warned, though: it is heavy for its size at 3.8kg and there is no grab handle, so though well-balanced, it needs attention when moving around or taking in and out of the oven.

This French-made pan can be used on all hob types, including induction, needs occasional seasoning to keep it non-stick, must always be hand-washed and should last a lifetime with care. We also think it should live on the worktop or a shelf &#; it's far too pretty to put into a cupboard.

Available from:

ProCook cast-iron skillet

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Best results at a budget price

Pros:

• 25-year guarantee
• Great quality at an affordable price

Cons:

• Slightly unbalanced for lifting with one hand

Star rating: 4.5/5

Enamelled: yes

The ProCook cast-iron skillet may be the cheapest pan and potentially, at 26cm, one of the smaller on the test, but do not let that fool you. This is a well-built, enamelled pan that's easy to use and clean, and has an impressive 25-year guarantee.

It's a bit weighty at 2kg, but has a secure handle and sizeable grab handle, too, so is easy to carry with two hands. With one, we found it a little unbalanced. It's oven-safe up to 260C, which is very useful. Even though enamelled, hand-washing only is recommended, which is customary for most cast-iron.

Not only is this pan affordable, it's a good performer on all heat types, reaching temperatures very quickly and evenly across the whole pan.

You cannot go wrong with this pan for anyone on a budget or just starting out &#; maybe a student or someone setting up a first home. The steak was excellent, and the egg, though it did stick a little at first over a lower heat, was okay but needed careful watching. Overall, these are great results at a bargain price.

Skeppshult Cast-Iron Frying Pan, 28cm

Best for artisanal, hand crafted quality

Pros:

• Dual-use pouring lip and handle
• A great heirloom piece

Cons:

• Not oven safe due to the handle

Star rating: 4.5/5

Enamelled: no

The Skeppshult pan is a genuinely artisanal pan, handcrafted in Sweden, made today as it always has according to ancient methods since . Even though it is still made that way, it is a handsome-looking pan at home now, just as it was back then.

There is a beautiful walnut tapered heat-isolating handle, which is comfortable to hold. The clever pouring lip on the other side doubles up as the grab handle, making it secure to carry, which is essential as it weighs just over 3 kilos, which isn&#;t too heavy given that the pan is 28 cm across.

The Skeppshult comes pre-seasoned with canola oil and is ready to use after a quick wash straight from the box. We were impressed with the steak and the exemplary cooking. Our first egg, however, stuck and went very crispy on the bottom. We tested again using the pan on low heat, and it was perfect.

The pan&#;s surface is quite textured; some may not like it. Also, the pan cannot go in the oven because of the handle. Otherwise, this gorgeous heirloom piece will give many years of great cooking if looked after.

Available from:

Kuhn Rikon Black Star iron frying pan

• Available from Kuhn Rikon (£139.97)

Best lightweight skillet pan

Enamelled: No

Pros:

• Stunning high-quality design
• Large flat base
• Easy to season

Cons:

• Expensive

Star rating: 4.5/5

Unlike many other skillets on this list, this Kuhn Rikon pan is made from spun iron, like the Netherton Foundry pan above, so it's noticeably lighter than its cast-iron counterparts. This pan does need to be pre-seasoned before use, thankfully detailed instructions are available with the pan and on the Kuhn Rikon website. This pan is available in four different sizes: 24, 28, 32, and 36cm. In addition to being suitable for all hob types, this versatile pan is also great for barbecues or fire pits.

The Black Star pan is a joy to cook with. It has a long and slim ergonomic handle and the main pan is distinctly thinner than standard cast-iron. This meant the pan was quicker to heat up.

After just one round of seasoning, this pan was brilliantly non-stick. We managed to cook our fried egg gently, producing the crisp, lacy edge we were after. The egg slipped right out of the pan. For the steak, we let the pan get ripping hot. The sear produced was fantastic! Our ribeyes achieved a deep rich crust and again, there was no sticking.

Read our full Kuhn Rikon Black Star iron frying pan review.

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Staub cast-iron frying pan

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Best non-stick skillet

Star rating: 4.5/5

Enamelled: Yes

It was an absolute pleasure to cook with this pan. It has all the appeal of the rough-and-ready iron skillets in our round-up but has a silky smooth black enamelled interior that makes ingredients glide around.

With the best non-stick abilities of all the pans we tried, eggs slid onto the plate straight from the pan, with a minimum amount of oil used. There was no need to top up the pre-seasoning before our first dish.

This heavy model was a generous depth and featured a holding bar stamped with the Staub logo opposite the handle, so transferring a pan stuffed with braised chicken and potatoes to the oven was made easier by being able to use two hands.

The matching Staub roasting pan we&#;ve tested also got top marks. This is a range for serious cooks looking for top-quality kit. It comes in black, grey, and red too.

Judge cast-iron skillet

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Best small skillet

Enamelled: No

Judge have a couple of sizes of well-priced cast-iron skillets, and we liked their 18cm version for its no-nonsense design and the quality of the finish.

Slightly more shallow than some of the others here, it could&#;ve done with slightly more pronounced pouring lips, as the rounded edges meant there was a bit of escaped sauce when we poured onto the plate. That said, there were no hotspots or cooler patches on the surface, and we found its fuss-free shape easy to clean, with no tricky areas to dry off once washed. The inner coating felt rough to the touch but once seasoned it started to build up a nice, non-stick patina.

The smaller size is worth considering if you&#;re a solo cook or want to use a skillet for side dishes or individual servings. It&#;s the perfect size for a single steak or for creating an oven dish, retaining heat well as it sat on the dinner table.

Le Creuset Signature cast-iron skillet

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Best skillet pan for beginners

Enamelled: Yes

The Le Creuset is a great choice for those easing themselves into the world of skillets. It was slightly lighter in weight than many of the other pans we tested, which has the benefit of making it easier to handle.

We highly rated its non-stick surface, comfortable handle, even heat distribution as well as the general aesthetic. As it comes in various colours, it would make a good gift.

At 23cm wide, this pan would be great for a couple, or those with less cupboard space. We loved that it had a handle on each side, making it especially easy to lift up and out of the oven. It also has spouts on either side which are really useful when needing to pour off excess oil.

A great aspect was how non-stick it was when testing. Once it had heated up (very quickly), it had fantastic heat distribution. It was also the simplest to clean, didn&#;t mark easily and didn&#;t require any scraping to remove food.

Other cast-iron skillets tried and tested

• Netherton Foundry 12-inch Prospector pan, £74.95
• Fiskars Norden 26cm non-stick cast-iron skillet, £105

What is a cast-iron skillet?

Cast-iron skillets tend to be made from one single forged piece of iron. They&#;re more heavy-duty than a standard frying pan, making them resistant to knocks and scrapes. They&#;re also the go-to pan for travelling and camping, as they can be used on pretty much every heat source.

While non-stick frying pans are great for preventing food getting stuck, they are often coated in an artificial non-stick formula. Cast-iron pans are more &#;natural&#; and seasoned with oil to optimise the quality of the surface &#; although if you want the pan to last, you need to keep up with maintenance and season it regularly.

Cast iron is an effective heat distributor, plus these sorts of pans are unlikely to have plastic handles, so can be transferred to an oven like a casserole dish.

What can a cast-iron skillet be used for?

These hardy and versatile pans can be used for a whole host of different dishes or used in place of your frying pan, roasting tray or pie dish.

Create golden-crusted chicken thighs for this pan-fried chicken in mushroom sauce or try our aubergine, halloumi and harissa skillet bake. These pans are ideal for one-pot dishes like frittatas, our one-pot thai green salmon or this protein-packed butter bean, chorizo and spinach baked eggs.

But cast-iron skillets aren&#;t just reserved for savoury dishes; swap out your cake tin and make strawberry, almond and polenta skillet cake or this sticky ginger skillet parkin. How about a classic tarte tatin? Or impress kids and adults alike with this indulgent giant cookie.

What to look out for when buying a skillet pan

• Size: make sure it&#;s the right size for you and your family. As a general guide, a 10-inch (25cm) pan is perfect for two, a 12-inch (30cm) pan is ideal for four. For larger families, opting for a larger pan is of undoubtedly the better choice.
• Weight: keep in mind that the size of the pan directly affects its weight, and these pans can be weighty. If you anticipate any difficulty in handling a heavy pan, its wise to opt for a smaller size. Look out for pans with thoughtful additions, such as long handles or lug handles &#; these clever features make carrying the pan easier and provide added convenience.
• Pouring spouts: look for skillets that come equipped with pouring spouts as they prove incredibly useful when it comes to disposing of fat or grease or when making a delicious gravy or sauce, as these spouts allow for mess-free pouring. Spouts on either side of the pan mean they&#;re easy to use for both left- and right-handed users.
• Enamelled or non-enamelled: enamelled pans not only add a touch of visual appeal with their range of vibrant colours, but they also offer easier cleaning due to their finished surface. However, it's important to remember that you won&#;t be able to build up the same patina on an enamelled pan because of it&#;s finished surface, and therefore will miss out on the flavour and natural improvement over time that non-enamelled cast-iron brings.

How do I season a cast-iron skillet?

Skillets take a bit of love and attention in order to improve with age. The majority of our final selection came pre-seasoned, but ensuring you add further oil before storing will help in building up a shiny patina that will make your pan non-stick and add to the flavour of dishes, all without the use of artificial or chemical additives. Most new pans will come with seasoning instructions.

Coat brand-new pans lightly in flax or vegetable oil before placing in a hot oven for an hour to seal a new surface, if needed.

Barney Desmazery's guide to how to season cast-iron contains everything you need to know.

Best oil to season cast iron

Cold-pressed flax or flaxseed oil are often recommended by brands because there's science that says they're the most efficient for polymerisation as they set hardest, but these are by no means essential. You can use cheaper alternative cooking oils for seasoning your cast iron. The best storecupboard alternatives are neutral frying oils, like rapeseed, vegetable or sunflower. Save your olive oil, as it won't work as well &#; we don't recommend using any flavoured oils.

How do I care for my cast-iron skillet?

Once used, hand wash in warm water &#; skip the washing-up liquid and use a bristled brush &#; ensuring the pan has cooled down thoroughly after cooking.

Plunging a hot pan into water is a bad idea as the cast iron can warp. Dropping it could see it crack or break, so handle with care, especially when hot.

Rust is the enemy, but this is simple to prevent once you get into skillet-saving habits. You won&#;t be able to put them in the dishwasher or bung them back in a cupboard, damp from the draining board. Any rust spots that do appear can be rubbed away with fine-grade sandpaper before cleaning.

When cooking with acidic foods, such as citrus fruits or vinegars, give your skillet a further protective seasoning by wiping with some oil on kitchen paper to make a light coating that will help protect it from damaging chemical reactions.

What's the difference between a cast-iron skillet and cast-iron frying pan?

The terms &#;cast-iron skillet&#; and &#;cast iron-frying pan&#; are often used interchangeably, but there are subtle differences between the two.

A cast-iron skillet tends to features high sides and a broad cooking surface, making it a versatile tool for different cooking techniques like sautéing and simmering. They are also brilliant at searing meats, and their versatility means they&#;re great for one-pot dishes.

Cast-iron frying pans usually have lower sides and a smaller cooking surface. Heat is circulated better in a frying pan and the sides make flipping and tossing ingredients easy. Cast-iron frying pans are a better choice when cooking dishes that require movement: stir-fries, pancakes, or scrambled eggs.

Ultimately, the distinction between cast-iron skillets and cast-iron frying pans lies in their intended use and shape. But, regardless of whether you choose a cast-iron skillet or a cast-iron frying pan, both offer unparalleled heat retention and versatility.

How we tested cast-iron skillets

To put our cast-iron skillets to the test, we cooked a simple fried egg. This allowed us to determine how easy it was to regulate the heat of the pan, how non-stick it was, and if the pan could cook food gently.

A cast-iron skillet that can&#;t cook a mean steak frankly isn&#;t worth owning. We also cooked a thick cut ribeye steak to see if the pan produced the hard sear and deep, rich crust we were looking for. But we wanted to ensure that the outside of the steak wasn&#;t just seared &#; we looked for a perfectly pink medium rare inside. Of course, we didn&#;t want any part of the steak to stick either. As well as the cooking tests, we marked the pans against the following criteria:

• All-round comfort: we expected these pans to be heavy, but we wanted to see that considerations had been made to make using these pans a more comfortable experience. For example, appropriate length handles, extra lug handles.
• Heat distribution: although hardy pieces of kit, we still expect quality craftsmanship and performance. Even heat distribution means food cooks at the same temperature.
• How non-stick they were: the majority of the pans we tested were pre-seasoned, meaning they should be non-stick straight out of the box. We put this to the test. We also wanted the pan to include clear seasoning instructions as this is an integral part of the pans upkeep.
• How heatproof they were: usually made from one solid piece of cast iron, these pans do get hot, but long or thin handles help to stop it reaching the ripping temperatures of the main pan.
• If they could easily be transferred to the oven: most cast-iron skillet pans are oven-safe, but we wanted to make sure that going from hob to oven or even oven to table, was safe and easy.
• How quickly they heated up: four to five minutes is a decent amount of time to wait for a cast-iron skillet to heat up. We didn&#;t want to see pans that came to temperature disconcertingly fast or indeed painfully slow.
• How easy they were to clean and store: cleaning a cast-iron pan is pretty simple, just wipe clean, rinse and coat in a thin layer of oil. We made sure that there was no rusting after cleaning and looked for useful additions, like hanging holes in the handles.

Cast-iron skillet recipes and related content

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How to cook the perfect steak
Giant skillet pan cookie
How to make the best fried eggs
How to season cast iron
How to store pans

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