The 5 Best Cast Iron Skillets, According to Our Tests

Willis is certainly not alone in her love of cast iron cookware. We appreciate cast iron so much that we're constantly looking for new pieces to add to our collections. We also have many cast iron skillet recipes you may want to try. To find the best cast iron skillets, we tested 20 pans, assessing their design, cooking performance, value, and more. Read on for our top-rated picks, along with some helpful tips 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 fantastic metal, heats up quickly, and maintains even heat. It would be one of the first pans I would recommend to anyone building a cookware collection."

A cast iron skillet is a kitchen essential, 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 packed my jewelry, irreplaceable art, and the cast iron skillet in my car."

During testing, all food washed off easily with warm, soapy water. Le Creuset claims that this skillet is dishwasher-safe, but we advise against using any kind of cast iron in the dishwasher due to the extreme conditions that can damage both the enamel and iron layers over time.

The enameled cast iron is smooth, retains heat exceptionally well, and requires no seasoning. In our testing, it provided an excellent sear with fatty meat, though we encountered some problems with cornbread sticking to the pan's interior. We loved the wide spouts that made pouring off grease and scraping out food bits effortless, but we also experienced a lot of splatters during testing due to its shallow depth. (We used a splatter screen to minimize the mess.)

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

Some sticking occurred, and the shallow slope of the sides made it messy to use.

Given its performance and the fact that it was the most affordable skillet we tested, we believe this represents excellent value. Although it performed admirably in the cooking tests, when we measured temperatures, we found that it varied by as much as 30°F from edges to the center. This inconsistency may not be suitable for many baking tasks or other recipes where even doneness is crucial. Nevertheless, it's a sturdy, high-quality cast iron skillet that stood up to pans priced nine times higher.

The curvature of the Camp Chef's handle made it one of the most comfortable and easy-to-use options. This design felt particularly effective when flipping cornbread and removing the pan from the oven. During testing, we achieved a consistent sear on both sides of the pork, and the color of our cornbread was uniform. We found that it maintained its nonstick capabilities throughout testing.

Cleaning the Blacklock was straightforward, requiring only a light coating of oil after drying to keep it seasoned. While it is at the higher end of the Lodge price range, it remains a reliable and lightweight pan that performs well for most cooking tasks and is reasonably priced.

The Lodge Blacklock pan represents the brand's higher-end cast iron skillet, significantly lighter than the original. Weighing only 3 pounds, it is easy to handle with one hand, and the width of the main handle provides a sturdy feel. Although a helper handle comes with this pan, it is considerably smaller and thinner than other models we tested, offering limited support when flipping cornbread. We were also disappointed by the small pour spouts, which were inadequate for smooth and consistent pouring.

Despite this, we found it to be an incredibly versatile and high-performing cast iron skillet, ideal for home cooks who enjoy using cast iron but often struggle with sticking. Just make sure to keep it seasoned to maintain its condition.

The Stargazer skillet was easy to maneuver during testing. Its large helper handle features a wide opening, making the skillet easy to lift even while wearing oven mitts. The curvature of the long main handle allows for one-handed use. The pan's smooth, flat surface enabled any stuck-on debris to release quickly with soap and a scrubber. In our tests, the cornbread cooked evenly, releasing from the bottom with a single tap, although the searing on the pork loin was uneven in some areas. The temperature remained even initially but became unbalanced by as much as 20°F after a few minutes.

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

The handle aids in draining liquid from the skillet, although we observed that the tiny spout caused some dripping during our tests. Cleaning was effortless; debris left inside the pan wiped away with warm water. The price point makes this skillet an exceptional value for any household and a great gift for hosts.

This skillet provided the most even browning across all tests. Cornbread was easy to turn out, with no sticking—even with fried eggs and seared steaks. The included silicone handle was particularly helpful in moving it around on the stove or in the oven. We are consistently impressed by Lodge's heat distribution and searing capabilities. We loved how golden the cornbread became on both the top and bottom. Recent tests reaffirmed why this skillet remains an industry standard.

Lodge's skillet continues to set the benchmark for cast iron pans. Food & Wine writer Nick DeSimone, also a former restaurant cook, states, "After 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 own in my home kitchen."

Our Favorite Cast Iron Skillet

The Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has consistently proven to be the best overall choice due to its unrivaled heat consistency at an exceptional price. For excellent value, we recommend the Camp Chef 10-inch Seasoned Cast Iron Skillet, which performed impressively even against much pricier competitors.

Food & Wine / Nick Simpson

How We Tested Cast Iron Skillets

For this story, we tested 20 cast iron skillets from Camp Chef, Lodge, Stargazer, and more. Each pan was evaluated based on performance, design, comfort, and we gathered quantitative data from identical tests.

Food & Wine / Nick Simpson

• Heat conduction test: Starting at room temperature, we heated each skillet over medium heat, recording temperatures on the left, right, and center every 30 seconds for 4 minutes to determine how consistently each pan retained heat. We also fried eggs to observe cooking evenness.
• 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 golden-brown crust and even color on the pork, noting whether the oil was sufficient to prevent sticking. We also seared steaks to check even cooking and sticking.
• 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 additional scrubbing or released food particularly easily. It was essential that food didn't stick, so we evaluated how clean the surface was after cooking. Additionally, we followed the manufacturer's directions to season the pans for long-term use and storage, assessing how easily and effectively the process worked.
• Durability: We also tested the durability of these pans by attempting to scratch them with metal utensils. It was important to evaluate any damage or wear from use after testing.

Once our other tests were complete, we revealed the prices of the skillets to evaluate value. At the time of testing, the skillets ranged in price from $17 to $250, with an average of about $100. Despite the wide range, we noted that higher prices did not correlate with higher performance; several of the least-expensive skillets performed better than higher-end pans.

Food & Wine / Nick Simpson

Factors to Consider

Type of Cast Iron Skillet

Purchasing a standard frying pan differs from shopping for cast iron. Cast iron needs to be seasoned and coated with a layer of cooked oil to keep it nonstick. Some cast iron skillets are shipped completely bare and need to be seasoned before use. Most of our recommendations are pre-seasoned, but make sure to check before using the pan. Enameled cast iron is somewhat different: its metal is coated with a smooth ceramic layer that makes it behave more like a traditional nonstick pan and requires less special upkeep.

The texture of cast iron pans is also an important consideration: some are finished very smooth, while others have a rougher texture. Smooth-finished cast iron is less likely to stick initially, but the seasoning layer is more challenging to create and maintain. Rougher surfaces are easier 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 adequate space for everyday tasks like making pancakes, frying chicken, and baking cakes without being too large and heavy to store. "I like using it for tried-and-true buttermilk cornbread, but can also use it to roast a small chicken or sear two pork chops," she says. However, if you have the space, consider acquiring a few sizes to suit your needs. Cast iron cookware can even be display-worthy decor, as well as functional cookware.

Cast Iron Care and Maintenance

You might have heard that cast iron doesn't need washing or can be permanently damaged by soap. "That's a myth," says DeSimone, "Back when our great-grandparents were around, soap contained more lye, which could wear down the seasoning. Today, dish soap is milder, and a small amount is safe for cast iron cookware." What's critical is to thoroughly dry your pans after washing; standing water can lead to corrosion and rust.

Not cleaning your cast iron properly can make you ill. Small bits of food and grease can settle into the skillet's surface and begin to rot. That spoiled food can lead to foodborne illness, as well as unpleasant flavors from rancid bacon fat and last week’s eggs. For stubborn or burnt-on bits, a cast iron chainmail scrubber is an excellent tool, and it can also be placed in the dishwasher for cleaning after use.

It's advisable to coat your cast iron with a thin layer of oil after each wash and dry. This oil acts as a conditioner for the iron, protecting it from moisture in the air. You should also reseason it periodically, but regular oiling can extend the life of each seasoning session. Neutral oils with high smoke points, such as vegetable oil, are advisable since they won't go rancid and are ideal for the polymerization process necessary for building seasoning layers.

Some may believe cast iron is indestructible, but Willis cautions that it is not shatterproof. She's experienced cast iron pans cracking from stress fractures during use and suggests treating your pans carefully. "It is molten, and it's not stainless steel," she says. "Considering its durability, it's simply not as strong as stainless steel. A cast iron pan can crack and shatter."

Cast Iron Ease of Use

Maneuverability is essential when selecting cast iron. Cast iron is heavy; consider your ability when evaluating size and weight. Focus on features that facilitate cooking and cleanup, such as handles and pour spouts. A helper handle—a loop across from the main handle you can grasp with your other hand—is excellent for easy pouring and sliding your pan out of a hot oven. The length of a handle and inclusion of helper handles are key considerations. Shorter handles may be preferable for those with smaller hands or less lifting strength. We took all these factors into account during testing to ensure these cast iron skillets met 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 need to maintain the seasoning after repeated use. "Cast iron won’t provide the kind of nonstick effect like those seen in infomercials, but it can be nearly nonstick if you use oil," Willis states. The factory seasoning will last a while, but it's time for reseasoning once you notice food sticking. "Well-seasoned cast iron has a slightly shiny appearance. I always know my pans need re-seasoning because they look dry and matte," DeSimone adds.

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

  There is some debate about the use of soap on cast iron. "I wash mine in hot soapy water and then thoroughly dry it with a cloth," Willis explains. "That's how my grandmother did it, and I believe not washing the skillet is unsanitary." If the pan appears dry, she will apply a light layer of mineral oil and put it in a cooling oven to ensure any residual moisture is eliminated. For 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 foods in cast iron, as this can break down seasoning and corrode the metal during cooking. While she's fine using a squeeze of fresh lemon to finish a dish of pork chops, she suggests using an enameled cast iron skillet for long-simmered tomato sauce.

  
  

  If your seasoning isn't in optimal condition, foods like eggs or pancakes will stick, creating a frustrating mess. The same applies to delicate ingredients like fish, especially skin-on types.

  
  

  Cast iron is porous; it absorbs oil during seasoning and can also absorb flavors during cooking. For example, a skillet brownie might taste odd if used to make garlicky roast chicken the night before.

Other Cast Iron Skillets We Tested

Strong Contenders

Cuisinel Cast Iron Skillet ($23 at Amazon)

This skillet offers great value for home cooks who prioritize quality. Although the small handles may not suit everyone, it’s ideal for anyone who struggles with larger pans.

Calphalon Cast Iron Skillet ($50 at Calphalon)

This pan comes pre-seasoned and is priced affordably. In our tests, it was easy to clean and sufficiently nonstick. However, it is quite heavy and challenging to lift, and we observed some uneven heating.

Utopia Kitchen Cast Iron Skillet ($17 at Amazon)

While reasonably priced, the comfort and design of the pan could be improved. Nevertheless, its performance elevates it as a solid starter option that you won't mind replacing if it gets ruined.

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

Although this pan is aesthetically pleasing, its usability is lacking, with subpar performance for the price.

What Didn't Make the List

Not every cast iron pan tested met our rigorous standards. Many failed to maintain even heat, while others were damaged after just a few uses. Some skillets didn't make the list due to excessive weight, while others were awkward to use during tests, such as pouring oil. Some conducted decently, but were deemed low value due to high prices.

Our Expertise

Jennifer Zyman is a Commerce Testing Editor for Food & Wine, 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.

To discover more about our reviews, visit our how we test and review products page.

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 appeal: Staub 28cm cast-iron black frying pan, £169
• Best lidded skillet: Katto – the skillet, £120
• Best results at a budget price: ProCook cast-iron skillet, £39
• Best for artisanal quality: Skeppshult Cast-Iron Frying Pan 28cm, £129
• Best lightweight skillet: 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 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 in all ovens

Star rating: 5/5

The Solidteknic seamless pan, made in Australia, is beloved for its smooth, pre-seasoned surface, lightweight design, and excellent performance akin to the best cast iron without the weight.

The pan uses almost entirely recyclable packaging and comes with a handy cotton bag. Created from a single piece of 3mm wrought iron, it’s seasoned with non-GMO rice bran oil, so after a quick rinse, it can be used immediately. Remarkably light for its size—53cm in length and 5cm deep—it weighs only 1.6kg, making it easy to carry.

A standout feature is the handle design, which stays cool, eliminating the need for a hand towel or oven gloves unless removed from the oven. The food cooked excellently, with the steak achieving a wonderful caramelization and the egg being deemed the best in the test. Cleanup was quick and easy. This pan comes with a multi-century guarantee.

Cast-iron Always pan

Best for versatility

Pros:

• Stylish design
• Integrated spatula
• Oven-friendly

Cons:

• Relatively expensive

Star rating: 5/5

The Cast-iron Always pan is remarkably impressive, boasting an enamelled exterior in a lovely dark grey, along with a glass-domed lid and included wooden spatula that fits neatly onto the pan's handle.

This pan offers eight cooking functions, including searing, frying, and sautéing. The glass lid allows for baking and steaming, making it a versatile addition to your cookware. Furthermore, it can transition seamlessly from oven to table thanks to sapient silicone handle covers. The somewhat compact 27.6cm size (1.8-litre capacity) ensures it is manageable in weight while feeling balanced when moved around the kitchen.

Other impressive features include its softly curved sides, aiding food release, and even heat distribution. Our steak cooked beautifully, sporting a lovely crust and even browning, while the egg slid out easily thanks to the spatula.

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:

• Oven use prohibited due to wooden handle

Star rating: 4.5/5

The Staub 28cm cast-iron pan may sit at the top end of the price spectrum, yet its quality, design, and excellent lifetime guarantee make it a valuable investment.

Featuring vintage aesthetics from Staub's heritage range, the pan weighs 2.75 kilos, which is substantial but manageable. It includes a tapered 16cm wooden handle that remains cool on the stovetop, though this design choice prevents oven use. The smooth, enamelled base minimizes scratching on delicate cooking surfaces.

Cooking with the Staub pan was superb, quickly heating and providing even caramelization for the steak. The egg also cooked efficiently, lifting easily thanks to the high-quality enamel surface. Its design allows food to be served directly from the pan, retaining heat well.

Katto – the skillet

• Available from Katto (£120)

Best lidded skillet for aesthetic appeal

Pros:

• Sleek design
• Good non-stick straight from the box

Cons:

• Very heavy for its size

Star rating: 4.5/5

Aesthetically pleasing, the Katto skillet comes in eco-friendly packaging and showcases a superb shape that curves gently from the bottom to straight sides. It includes a functional lid for added versatility.

Although the pan measures only 23cm in diameter and is shallow at 4.5cm deep, it effectively cooks steaks and eggs, both of which release easily for easy serving.

Be warned: the skillet weighs 3.8kg. While it remains balanced during use, attention is required when moving it or taking it in and out of the oven.

This French-made pan can be used on all hob types, including induction. It requires occasional seasoning to maintain its nonstick quality and should always be hand-washed to ensure its longevity. It's too attractive to hide away in a cupboard.

ProCook cast-iron skillet

Best results at a budget price

Pros:

• 25-year guarantee
• Excellent quality for an affordable price

Cons:

• Slightly unbalanced when lifted with one hand

Star rating: 4.5/5

The ProCook cast-iron skillet may be the most affordable option on the list, but don’t let its size deceive you. This well-built, enamelled pan is easy to use and clean, and comes with an impressive 25-year guarantee.

Weighing 2kg, the pan is somewhat heavy and has a reliable handle along with a decent helper handle, making it easy to lift with two hands. One-handed lifting proves slightly unbalanced. The pan is oven-safe up to 260°C, which is beneficial. Though it is enamelled, hand-washing is recommended, customary for most cast-iron products.

Notably budget-friendly, this skillet excels with all heat types, quickly reaching and evenly distributing the heat across its surface.

Skeppshult Cast-Iron Frying Pan, 28cm

Best for artisanal, handcrafted quality

Pros:

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

Cons:

• Not oven-safe due to the handle

Star rating: 4.5/5

The Skeppshult pan is genuinely artisanal, handcrafted in Sweden, made using traditional methods. Despite its timeless design, it remains effective in a modern kitchen.

The walnut tapering heat-insulating handle feels comfortable, and the clever pouring lip doubles as the handle grip, ensuring secure handling given its weight of just over 3 kilos, which is reasonable for 28 cm across.

Pre-seasoned with canola oil, this pan is ready for use after a quick wash. The cooking results were impressive; our steak cooked excellently, while the eggs required a lower heat for perfect cooking.

While the pan features a textured surface that may not suit everyone, it will serve as a charming heirloom piece for years of enjoyable cooking if treated with respect.

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:

• Pricey

Star rating: 4.5/5

Unlike many pans on this list, the Kuhn Rikon frying pan is made of spun iron, making it noticeably lighter than standard cast iron pans. It requires pre-seasoning before use, with detailed instructions provided with the pan and available online.

This pan comes in four sizes: 24, 28, 32, and 36cm. Suitable for all hob types, this versatile skillet is also great for outdoor cooking.

Cooking with the Black Star pan is delightful. Featuring a long, ergonomic handle, the thinner cooking surface heats quickly. After a single seasoning round, the nonstick performance was excellent—our fried egg slipped right out of the pan. We achieved an impressive sear with our ribeye steaks, which didn't stick to the pan.

Read our comprehensive review of the Kuhn Rikon Black Star iron frying pan.

Staub Cast-Iron Frying Pan

Best non-stick skillet

Star rating: 4.5/5

Enamelled: Yes

Cooking with this pan is an absolute pleasure. It embodies the charm of robust iron skillets while featuring a silky, smooth black enamelled interior that allows ingredients to glide effortlessly.

With the best nonstick performance of all the pans tested, eggs slid onto the plate with minimal oil required. There was no need to replenish the pre-seasoning before our initial dish.

This robust pan has generous depth and features a holding bar stamped with the Staub logo opposite the handle, aiding transfers of heavy full pans between stove and oven safely.

We’ve also tested the matching Staub roasting pan, which received top marks. This range is designed for serious cooks who seek quality kitchen tools, available in black, grey, and red.

Judge Cast-Iron Skillet

Best small skillet

Enamelled: No

Judge provides various affordable cast-iron skillets, including their well-reviewed 18cm version praised for its practical design and quality finish.

Somewhat shallower than others, it could benefit from more pronounced pouring lips since rounded edges resulted in some sauce spills during pouring. Nevertheless, no hotspots or cooler areas were detected, and the simple design made cleanup hassle-free, minimizing tricky areas post-wash. Though the inner coating feels rough, seasoning enhances its non-stick properties over time.

The smaller size is ideal for solo cooks or serving side dishes or individual portions, making it perfect for cooking a single steak while retaining heat during table service.

Le Creuset Signature Cast-Iron Skillet

Best skillet for beginners

Enamelled: Yes

The Le Creuset skillet is an excellent choice for those new to cooking with skillets. It is slightly lighter than most pans tested, making it easier to handle.

We highly rated its non-stick surface, comfortable handle, even heat distribution, and appealing design. Its variety of colors make it a great gift option.

Measuring 23cm wide, this pan is suitable for couples or those with limited storage. Unique handle designs on either side make it especially easy to lift from the oven, and the integrated spouts on either side are handy for pouring off excess oil.

An outstanding feature was its nonstick quality during testing. Once heated (very quickly), it displayed excellent heat distribution. Additionally, it was the easiest to clean, showing minimal marking and requiring no scraping to remove food residue.

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 are typically crafted from a single forged piece of iron, making them more durable than standard frying pans while being resistant to nicks and scratches. These pans are likeliest to be chosen for camping, as they are usable on virtually any heat source.

Though non-stick frying pans prevent food from sticking, they're often coated in artificial non-stick substances. In contrast, cast iron uses natural oils for seasoning, leading to improved usage quality, but they require diligent maintenance.

Cast iron distributes heat effectively, and most of these pans don’t have plastic handles, meaning they can be placed in the oven like traditional casserole dishes.

What Can a Cast-Iron Skillet Be Used For?

These versatile and durable pans can accommodate various dishes, replacing your frying pan, roasting tray, or pie dish.

Consider making golden-crusted chicken thighs for pan-fried chicken in mushroom sauce or try our aubergine, halloumi, and harissa skillet bake. Ideal for one-pot dishes, they excel at frittatas, our one-pot Thai green salmon, or protein-packed butter bean, chorizo, and spinach baked eggs.

Cast-iron skillets aren't just for savory dishes; swap them out for cake tins and create a strawberry, almond, and polenta skillet cake or indulge in a classic tart tatin. Impress friends with this indulgent giant cookie.

What to Look Out For When Buying a Skillet Pan

• Size: Make sure it fits your needs. As a rule of thumb, a 10-inch (25cm) pan is suitable for two people, while a 12-inch (30cm) pan is perfect for four. For larger families, larger pans are undoubtedly a better choice.
• Weight: Consider that larger pans will weigh more. If you're concerned about handling a heavy pan, opt for a smaller size. Look for pans featuring design considerations like long handles or lug handles to make carrying easier.
• Pouring spouts: Choose skillets equipped with pouring spouts for disposing of fat or grease neatly, as well as for making sauces. Spouts on both sides make them user-friendly for both left- and right-handed individuals.
• Enamelled or non-enamelled: Enameled pans add visual appeal with their vibrant colors while making cleaning easier due to their smooth surfaces. However, keep in mind you won’t develop the same seasoning patina on enamelled pans, missing out on flavors and natural improvements over time that accompany traditional non-enamelled cast iron.

How Do I Season a Cast-Iron Skillet?

Skillets need proper care to improve with age. Most of the skillets in our final selection come pre-seasoned, but regularly add oil before storing to build a shiny patina, ensuring nonstick properties and enhancing the flavor of dishes without using any additives. New pans generally include seasoning instructions.

Brand-new skillets should be lightly coated with flax or vegetable oil before being placed in a hot oven for one hour to seal the surface, if necessary.

Barney Desmazery's guide on how to season cast iron contains comprehensive instructions that cover everything needed.

Best Oil to Season Cast Iron

Cold-pressed flax or flaxseed oil is often promoted by brands for seasoning, as they are seen to polymerize most effectively, creating a hard coating. However, budget-friendly and neutral oils like rapeseed, vegetable, or sunflower oil are excellent alternatives. Avoid olive oil, as it carries a higher risk of oxidation.

How Do I Care for My Cast-Iron Skillet?

After use, hand-wash in warm water—skip the washing up liquid and use a bristle brush—ensuring that the pan is cool before cleaning.

Plunging a hot pan into water is cautioned against, as it can warp the cast iron. Handle with care, especially while hot, to avoid dropping it, which may lead to cracks or breaks.

To prevent rust, adopt good skillet care habits. Avoid placing them in the dishwasher or returning them to storage while damp. Any rust spots can be removed with fine-grade sandpaper prior to wiping.

Use a light oil coating when cooking with acidic foods, such as citrus or vinegar, to protect against damaging reactions.

What's the Difference Between a Cast-Iron Skillet and a Cast-Iron Frying Pan?

The terms "cast-iron skillet" and "cast iron-frying pan" are often used interchangeably, but there are subtle distinctions between the two.

Typically, a cast-iron skillet features high sides and a broad cooking surface, making it suitable for various cooking techniques such as sautéing and simmering. They excel at searing meats and are great for one-pot meals.

Conversely, cast-iron frying pans usually have lower sides and a smaller cooking surface, allowing for better heat circulation. The lower sides make it easier to flip and toss ingredients. Frying pans are best suited for dishes requiring movement, like stir-fries, pancakes, or scrambled eggs.

The primary difference lies in their intended uses and shapes. Regardless of whether you choose a skillet or a frying pan, both guarantee excellent heat retention and versatility.

How We Tested Cast-Iron Skillets

To evaluate our cast-iron skillets, we cooked a simple fried egg. This allowed us to assess how well we controlled the heat, the nonstick capacity, and whether the pan could cook food gently.

A cast-iron skillet unable to prepare a perfect steak is not worth owning. We also cooked a thick-cut ribeye steak to gauge if the pan could offer the hard sear and deep crust desired while ensuring a perfectly pink medium-rare interior. Sticking was not acceptable.

Alongside cooking tests, we used additional criteria for evaluation:

• All-round comfort: While we expected these pans to be heavy, we assessed practical features that enhanced user experience, such as appropriate handle lengths and additional helper handles.
• Heat distribution: Although sturdy tools, we still require quality construction and performance. Even heat distribution ensures food cooks uniformly.
• Nonstick performance: Most tested pans were pre-seasoned, hence we tested their immediate nonstick quality. Clear seasoning instructions were prioritized as a maintenance factor.
• Heat resistance: Typically crafted from a single piece, cast iron provides excellent heat resistance, but we assessed if long or thin handles prevented reaching uncomfortable temperatures.
• Oven transfer ease: With most cast-iron skillet pans oven-safe, we examined seamless transitions between stovetop and oven.
• Heating speed: Four to five minutes is acceptable for a cast-iron skillet to heat up accurately; pans heating too fast or slow were noted.
• Cleaning and storage ease: Cast iron is generally low maintenance; just wipe clean, rinse, and coat in oil. Post-cleaning, we looked for any rusting and evaluated for additional features like hanging holes in handles.

Cast-Iron Skillet Recipes and Related Content

One-Pot Recipes
Frying Pan Sausage Hotpot
Perfect Sautéed Potatoes
Frying Pan Pizza Pie
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

If you want to learn more, please visit Enamel Cast Iron Cookware For Fried.