Every restaurant line has a pan that never gets put away. In a lot of kitchens it is a black cast iron skillet: it sears meat, blisters chiles and tomatoes for salsa, crisps potatoes, holds fajita vegetables at a sizzle and goes straight into a hot oven without a second thought. It costs little to own, lasts longer than the cook who bought it, and gets better the more it is used.
Choosing one is harder than it looks, because the field has split in two. Lodge still casts the classic heavy, pebbly skillet in Tennessee, while a handful of smaller American foundries now sell lighter, machined-smooth pans modeled on vintage Griswold and Wagner iron. Then there is enameled cast iron, which needs no seasoning at all. This guide sorts out which kind suits your cooking, names the skillets worth buying, and explains how the makers say to season and care for them.
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Quick verdict: which cast iron skillet to buy
For most kitchens, the best cast iron skillet is the Lodge 12-inch cast iron skillet: made in Tennessee, pre-seasoned, heavy enough to hold heat for an even sear, and America’s Test Kitchen named it the Best Buy in its cast iron review, saying it matched far pricier pans once its seasoning built up. If you want a lighter, smoother pan, the Field Company No. 10 and the Stargazer 12-inch are machined smooth and made in the USA. If you would rather skip seasoning entirely, the Staub 11-inch enameled skillet needs none.
The table below lines up the five skillets we would point most cooks toward. All eight picks are reviewed in full after it.
Five standout skillets side by side
One pick for each kind of cook, with the specifications each maker or listing states.
| Skillet | Best for | Size & weight | Surface | Buy on Amazon |
|---|---|---|---|---|
Lodge 12-inch Cast Iron SkilletBest overall
|
Most kitchens, family-size cooking | 12-inch, 7.9 lb (Lodge) | Pre-seasoned, as-cast texture | View on Amazon |
Field Company No. 10 Cast Iron Skillet, 11.6-inchBest lightweight
|
Easier lifting, slick release | 11 5/8-inch, 6 lb (Field) | Machined smooth, pre-seasoned | View on Amazon |
Stargazer 12-inch Cast Iron SkilletBest smooth surface
|
Smooth pan with a longer handle | 12-inch, 6.5 lb (Stargazer) | Machined smooth, seasoned or bare | View on Amazon |
Victoria 12-inch Cast Iron SkilletBest long handle
|
Better leverage on a heavy pan | 12-inch, about 7.3 lb (ATK) | Textured, flaxseed-seasoned | View on Amazon |
Staub 11-inch Enameled Cast Iron SkilletBest enameled
|
No seasoning, acidic sauces | 11-inch, about 6.6 lb (ATK) | Matte black enamel | View on Amazon |
Product images from Amazon. Weights are as stated by each maker, or as weighed by America’s Test Kitchen where the maker gives none; check the listing before you buy.
Our picks for the best cast iron skillet
These eight skillets cover the real choices: the classic heavy pan, the newer machined-smooth American pans, a long-handled import, two lighter Lodge designs and one enameled skillet. Most are 12 inches or close to it, the size America’s Test Kitchen recommends for most cooks because it feeds up to six people. Each pick explains who it suits, what its maker says about it and one honest reason to skip it.
1. Lodge 12-inch Cast Iron Skillet – The Heavy, Honest Standard
If you want one skillet that does everything a restaurant line asks of cast iron, this is the one to buy first. Lodge has cast iron in South Pittsburg, Tennessee, since 1896, and this 12-inch skillet is the pan its reputation rests on: thick, heavy, pre-seasoned and sold at a price that leaves room for a second pan.
The weight is the point. Lodge’s trade catalog lists it at 7.9 pounds, and America’s Test Kitchen weighed its sample at just over 8. In ATK’s review, the favorite 12-inch pans were among the heaviest, because a thick pan holds more heat and, once preheated, browns more evenly than a thin one. ATK named this Lodge its Best Buy and wrote that it offers equivalent performance to its far pricier winner.
The surface starts out pebbly. ATK found that its scrambled eggs stuck a little when the pan was new, then released almost perfectly by the end of its review as the seasoning built. Lodge’s own advice for those early weeks is to drizzle a little extra oil in the pan, go easy on acidic and alkaline foods while the seasoning is young, and cook bacon, burgers and roasted vegetables to build it up.
Lodge says to cook on any heat source, including glass-top stoves and induction. Its catalog also notes the two pour spouts and the helper handle, which you will want on a pan this heavy. Care is three steps: hand wash, dry promptly and wipe on a thin layer of cooking oil.
Why we like it
- Named the Best Buy in America’s Test Kitchen’s cast iron skillet review
- Heavy 7.9-pound body that holds heat for searing (Lodge catalog)
- Pre-seasoned with soy-based vegetable oil, ready to cook
- Works on any heat source, including induction, according to Lodge
- Cast in South Pittsburg, Tennessee
Key specifications
| Model | L10SK3 |
|---|---|
| Size | 12-inch |
| Weight | 7.9 lb (Lodge catalog) |
| Pre-seasoned | Yes, soy-based vegetable oil |
| Handle | Teardrop main handle plus helper handle |
| Pour spouts | Two |
| Made in | USA (Tennessee) |
| Care | Hand wash, dry promptly, oil lightly; no dishwasher |
Why we recommend it
It suits anyone cooking for a family, anyone who wants deep, even browning on steak, fajita meat or potatoes, and anyone buying a first skillet. It is the reference pan the others on this list get compared with, and it does the job for a fraction of their cost.
Skip it if lifting eight pounds with one hand is a problem, or if you want a slick surface from the first egg. The texture smooths out with use, but a machined pan starts out slicker.
Pros and cons
Pros
- Even browning from a heavy, thick pan
- Helper handle and two pour spouts
- Any stovetop, oven, grill or campfire
- Made in the USA
Cons
- Heavy at about 8 lb
- Pebbly surface sticks at first
- Short handle gets hot
2. Field Company No. 10 Cast Iron Skillet, 11.6-inch – Lighter and Machined Smooth
Field Company set out to make new skillets that feel like the light, smooth vintage pans people hunt for at estate sales. The No. 10 is its large size: 11 5/8 inches from rim to rim, with a 9 3/4-inch flat cooking surface and 2 1/8-inch walls, according to the listing. Field says it is large enough to roast a whole chicken.
It weighs about 6 pounds, roughly two pounds less than the Lodge, and the cooking surface is machine-polished rather than left as cast. That smoothness shows. America’s Test Kitchen, which listed the No. 10 among its recommended skillets, wrote that it “fell in love with the satiny-smooth surface” and that the pan released food perfectly, even fish. ATK measured about 10 inches of cooking space thanks to the nearly straight sides.
The trade-off is the same one ATK found across all the lighter pans: because the No. 10 is thinner, it ran a little hot and browned food slightly less evenly than the heaviest skillets. Preheat it patiently, as Field advises on its listings (low to medium heat for a few minutes, then add fat), and it rewards you.
The pan arrives with three coats of organic grapeseed oil and no synthetic coating, and Field says it works on every burner type, including glass and induction. It is poured in green sand molds in the USA, and the listing does not include pour spouts: the rim is plain, which ATK found poured oil just fine.
Why we like it
- About 6 lb, roughly 2 lb lighter than a classic 12-inch skillet
- Machine-polished surface that ATK found released food perfectly
- Three coats of organic grapeseed oil, ready to cook
- Works on gas, electric, glass and induction, according to Field
- Made in the USA
Key specifications
| Model | FSK10 (No. 10) |
|---|---|
| Size | 11 5/8-inch rim; 9 3/4-inch cooking surface; 2 1/8-inch walls |
| Weight | 6 lb (Field listing) |
| Pre-seasoned | Yes, three coats of organic grapeseed oil |
| Handle | Single main handle; 16 1/2 inches long overall |
| Pour spouts | None (plain rim) |
| Made in | USA |
| Care | Not stated in the listing; hand wash, dry and oil as for any cast iron |
Why we recommend it
Choose it if you love cast iron but not the weight, or if you want a pan that releases eggs and fish well from the start. It is the large skillet that is easiest to lift on this list without giving up a family-size cooking surface.
Skip it if you sear a lot of steak and want the most even crust: ATK found the heavier pans browned more evenly. It also costs several times what the Lodge does.
Pros and cons
Pros
- Light for its size
- Smooth, slick surface from day one
- Roomy enough for a whole chicken
- Made in the USA
Cons
- Ran a little hot in ATK’s review
- No pour spouts
- Expensive next to Lodge
3. Stargazer 12-inch Cast Iron Skillet – Smooth Surface, Stay-Cool Handle
Stargazer is another small American foundry building modern skillets with a machined-smooth cooking surface. Its 12-inch pan has a 12-inch rim, a 9.4-inch cooking surface and 2.3-inch-deep sides, and Stargazer lists it at 6.5 pounds, comparing it to a vintage No. 10.
Two design choices set it apart. Instead of pour spouts, the rim flares all the way around, so you can pour from any angle; the listing calls it drip-free. And the handle is long, with what Stargazer calls stay-cool properties, which gives you more leverage to lift a full pan than the stubby handle on a classic skillet. America’s Test Kitchen also noted the comfort of longer, rounded handles in its review, though it did not include Stargazer.
You can buy it seasoned, finished with Stargazer’s blend of canola, grapeseed and sunflower oils, or bare if you prefer to season it yourself. Stargazer says the bottom is smoothed to protect glass and ceramic cooktops and that the pan works on gas, electric, glass, induction and the grill, but asks you to lift it rather than slide it on glass.
Its care advice is clear. Soap is fine, according to Stargazer’s FAQ, because polymerized seasoning is hard to break down; dry the skillet immediately and completely after washing; and keep it out of the dishwasher, which the warranty does not cover. Stargazer also recommends preheating on low for five to ten minutes before turning up the heat, to protect against thermal shock.
Why we like it
- Machined-smooth cooking surface
- Long stay-cool handle for better leverage
- Flared rim pours from any angle
- Seasoned or bare finish, your choice
- Made in the USA, with a lifetime warranty against defects
Key specifications
| Model | Stargazer 12 Inch |
|---|---|
| Size | 12-inch rim; 9.4-inch cooking surface; 2.3 inches deep |
| Weight | 6.5 lb (Stargazer) |
| Pre-seasoned | Yes (canola, grapeseed and sunflower oils), or bare |
| Handle | Long stay-cool handle |
| Pour spouts | None; flared drip-free rim |
| Made in | USA |
| Care | Soap is fine; dry immediately; no dishwasher |
Why we recommend it
Choose it if you want a smooth, modern skillet with a handle you can actually hold, and a full 12-inch size for family cooking. The flared rim is a practical touch for pan sauces and gravy.
Skip it if you want the widest flat cooking area: at 9.4 inches, its floor is smaller than the 10 inches ATK prefers, because of the flared sides.
Pros and cons
Pros
- Smooth surface
- Comfortable long handle
- Pours from any side
- Lighter than a classic 12-inch
Cons
- 9.4-inch cooking surface
- Long preheat recommended
- Much pricier than Lodge
4. Lancaster No. 10 Cast Iron Skillet, 11 5/8-inch – Classic Shape, Lighter Body
Lancaster Cast Iron casts, machines and seasons its skillets in and around Lancaster, Pennsylvania, and it keeps the look of old American cast iron: a traditional stout handle, large pour spouts on both sides and a helper handle opposite. The No. 10 is what the company calls its main course skillet.
By the maker’s figures it measures 11 5/8 inches across the top with a 10-inch cooking surface and 2 1/8-inch depth, and weighs about 6 pounds. That 10-inch floor matches the minimum America’s Test Kitchen looks for in a 12-inch-class pan, and the sides clear the two-inch height ATK wants for shallow frying.
The surface is machined smooth, in the manner of Griswold and Wagner pans, and Lancaster says the lighter body responds to heat changes more quickly while keeping cast iron’s heat retention. It arrives seasoned with two layers of grapeseed oil. Lancaster rates it for gas, glass-top, induction, electric, oven, grill and campfire.
The maker’s break-in advice is sensible for any new pan: for the first dozen or so uses, cook with a little extra oil or butter and avoid long cooking times with highly acidic ingredients, so the seasoning has time to build.
Why we like it
- Helper handle and large pour spouts, the traditional layout
- 10-inch cooking surface with 2 1/8-inch sides
- About 6 lb, machined smooth
- Pre-seasoned with two layers of grapeseed oil
- Made in Lancaster, Pennsylvania
Key specifications
| Model | SKILLET-010 (No. 10) |
|---|---|
| Size | 11 5/8-inch top; 10-inch cooking surface; 2 1/8 inches deep |
| Weight | About 6 lb (Lancaster) |
| Pre-seasoned | Yes, two layers of grapeseed oil |
| Handle | Traditional stout handle plus helper handle |
| Pour spouts | Two, large |
| Made in | USA (Pennsylvania) |
| Care | Extra oil for the first uses; avoid long acidic cooks early |
Why we recommend it
Choose it if you like the look and layout of a classic skillet, spouts and helper handle included, but want a smoother surface and a couple of pounds less weight than the Lodge.
Skip it if you want the most even sear: like the other lighter pans, it carries less mass, which ATK found can mean slightly less even browning on the stovetop.
Pros and cons
Pros
- Helper handle and pour spouts
- Full 10-inch cooking surface
- Smooth, lighter casting
- Made in the USA
Cons
- Short traditional handle
- Less mass than a classic skillet
- Premium price
5. Victoria 12-inch Cast Iron Skillet – Long Handle, Deep Pan
Victoria has made cast iron in its own factories in Colombia since 1939, and its 12-inch skillet is the classic heavy pan with one big improvement: a long, curved handle. America’s Test Kitchen, which recommended it, called that handle “terrific” and said it made the pan’s weight easier to hoist. ATK weighed it at about 7.3 pounds.
Victoria describes an extra-thick edge with a subtle curve to resist warping, a deeper vessel for sauces and larger cuts, and drip-free pour spouts on each side. The pan is seasoned with non-GMO, kosher-certified flaxseed oil and carries no PTFE or PFOA coating. The listing rates it for the stove, induction, the oven, the grill and a campfire.
The surface is textured rather than machined. In ATK’s review it started out well seasoned but slipped back as cooking went on, with cornbread and eggs sticking toward the end; ATK still expected it to regain its seasoning with use and called it a well-made pan at a remarkable price. In practice that means treating it like any new skillet: cook fatty foods early, keep the heat moderate, and oil it after each wash.
For a Mexican kitchen it is a natural fit. The deep sides hold a skillet of chile con queso or a batch of fajita vegetables, and the long handle makes a hot, full pan easier to move from burner to oven.
Why we like it
- Long, curved handle that ATK praised for leverage
- Drip-free pour spouts on each side
- Seasoned with flaxseed oil; no PTFE or PFOA
- Rated for stove, induction, oven, grill and campfire
- Made in Colombia by a maker founded in 1939
Key specifications
| Model | SKL-212 |
|---|---|
| Size | 12-inch; 2-inch sides (ATK) |
| Weight | About 7.3 lb (weighed by ATK; not stated by Victoria) |
| Pre-seasoned | Yes, non-GMO flaxseed oil |
| Handle | Long curved handle |
| Pour spouts | Two |
| Made in | Colombia |
| Care | Not stated in the listing; hand wash, dry and oil as for any cast iron |
Why we recommend it
Choose it if you want a full-weight 12-inch skillet but struggle with the short handles on most cast iron. It gives you classic heat retention with better leverage, at a price close to the Lodge.
Skip it if you want the slickest surface out of the box: its textured finish took longer to settle in during ATK’s review than the machined pans did.
Pros and cons
Pros
- Long handle, easier to lift
- Deep pan with two spouts
- Works on induction and outdoors
- Affordable for its size
Cons
- Seasoning slipped in ATK’s review
- Heavy at over 7 lb
- Maker gives no weight or care details on the listing
6. Lodge Chef Collection 13.25-inch Cast Iron Skillet – Sloped Sides for a Spatula
Lodge’s Chef Collection reshapes the classic skillet for cooks who flip and toss a lot, with what Lodge calls spatula-friendly sidewalls, sloped rather than near-vertical, and ergonomic handles. This is the largest of the everyday sizes on this page. The 13.25-inch pan has room for a row of quesadillas or a full batch of eggs, where getting a spatula under the food matters as much as heat.
Size is the reason to choose it, and weight is the cost. Retailers list it at about 8.2 pounds, against 7.9 for the standard 12-inch Lodge, so it is a little heavier than the classic while covering much more of the burner. Check that it fits your largest burner and your oven before you buy. It is seasoned with 100% natural vegetable oil, and the listing says it is made without PFOA or PTFE.
The listing rates it for the stove, oven, grill and open fire. Lodge’s general care guidance for its seasoned cast iron applies: it works on any heat source including induction, it can take metal utensils, and it should be hand washed, dried promptly and wiped with a thin layer of oil after each use. Keep it out of the dishwasher, which Lodge says strips seasoning and invites rust.
Why we like it
- Sloped sidewalls make it easy to slide a spatula under food
- Ergonomic handles
- Large 13.25-inch cooking size
- Seasoned with vegetable oil, no PFOA or PTFE (listing)
Key specifications
| Model | LC13SK |
|---|---|
| Size | 13.25-inch |
| Weight | About 8.2 lb (retailers) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Handle | Ergonomic handles |
| Pour spouts | Not stated on this listing |
| Made in | Not stated on this listing |
| Care | Hand wash, dry promptly, oil lightly; no dishwasher |
Why we recommend it
Choose it if you like Lodge’s value but want a pan shaped more like a modern chef’s skillet, with room to cook for a family.
Skip it if you want a pan that is easy to lift one-handed, or if your burners are small. Sloped sides also give you a little less depth than the straighter walls of the classic skillet.
Pros and cons
Pros
- Easy spatula access
- Big cooking size
- Sloped, chef-style shape
Cons
- As-cast texture, not machined
- Heavier than the classic 12-inch
- Induction rating only in Lodge’s general care guide
7. Lodge Blacklock 12-inch Cast Iron Skillet – The Lightest 12-inch Here
Blacklock is Lodge’s answer to the lightweight boutique pans. The listing says it weighs 25% less than traditional cast iron thanks to a thinner casting, and America’s Test Kitchen weighed its 12-inch sample at just under 6 pounds, about two pounds lighter than the classic Lodge. It is triple seasoned and has an extended, raised handle that Lodge says stays cool longer.
ATK, which recommended it, enjoyed handling it, describing it as lightweight and handsome, with tall, bowl-shaped sides and a broad surface. It also found the drawback of a thin bottom: potato wedges and burgers browned unevenly unless they were moved around, and the pan lost some slickness by the end of the review despite the triple seasoning.
That makes Blacklock a pan for cooks who value easy handling more than the deepest possible sear. It is cast in the USA, and the listing describes it as PFOA- and PTFE-free, with seasoning as the only finish. Care is the same as any Lodge: hand wash, dry and oil.
Why we like it
- About 5.9 lb as weighed by ATK, light for a 12-inch
- Raised handle that Lodge says stays cool longer
- Triple-seasoned surface
- Tall, bowl-shaped sides with plenty of room
- Cast in the USA
Key specifications
| Model | BL39SK |
|---|---|
| Size | 12-inch |
| Weight | About 5.9 lb (weighed by ATK); 25% lighter than traditional cast iron (Lodge) |
| Pre-seasoned | Yes, triple seasoned |
| Handle | Extended, raised handle |
| Pour spouts | Not stated |
| Made in | USA |
| Care | Hand wash, dry, oil lightly |
Why we recommend it
Choose it if weight is the main thing stopping you from using cast iron every day. It is the lightest full 12-inch skillet on this list, from the same maker as our top pick.
Skip it if you want an even sear without moving food around; ATK’s review found the thin bottom browned unevenly on the stovetop.
Pros and cons
Pros
- Light and easy to handle
- Comfortable raised handle
- Roomy bowl shape
Cons
- Uneven browning in ATK’s review
- Seasoning lost some slickness
- Costs more than the classic Lodge
8. Staub 11-inch Enameled Cast Iron Skillet – No Seasoning Needed
Enameled cast iron is a different tool. A glass-like enamel coating seals the iron, so the pan never needs seasoning, will not rust and does not react with acidic food. You can simmer a tomato-based sauce or a pot of chile colorado in it for as long as you like, and wash it with soap and a sponge. Staub’s 11-inch skillet has a textured matte black enamel interior that the listing says is designed for browning, raised sides against splatter and pouring spouts for draining fat.
America’s Test Kitchen recommended Staub’s 11-inch traditional deep skillet in its enameled cast iron review, in another color, and weighed it at about 6.6 pounds. ATK found it browned steak deeply and cooked everything well. Its one complaint was the small, slick helper handle, which slipped from a pot holder as ATK lifted the hot pan out of the oven; grip it with a dry towel or a good mitt.
There are limits to know before you buy. ATK says enameled pans do not become nonstick the way bare cast iron does, so eggs need fat. Enamel can be damaged by very high direct heat, so keep it off the grill and campfire, and avoid thermal shock, steel wool and banging metal tools on the rim. The listing rates it oven safe to 500°F.
Why we like it
- No seasoning needed, according to the listing
- Textured matte black enamel interior for browning
- Pouring spouts and raised sides
- Oven safe to 500°F
- Recommended in ATK’s enameled skillet review
Key specifications
| Model | 12322806 |
|---|---|
| Size | 11-inch |
| Weight | About 6.6 lb (weighed by ATK, another color) |
| Pre-seasoned | Not needed (enameled) |
| Handle | Main handle plus small helper handle |
| Pour spouts | Yes |
| Made in | Not stated in the listing |
| Care | Wash with soap; no seasoning; oven to 500°F |
Why we recommend it
Choose it if you cook a lot of tomato, tomatillo or wine-based dishes, or simply do not want to think about seasoning and rust. It also goes from oven to table looking good.
Skip it if you want a pan for the grill or campfire, or one that becomes nonstick over time. Bare cast iron does both; enamel does neither.
Pros and cons
Pros
- No seasoning, no rust
- Handles acidic sauces
- Deep browning, per ATK
- Pour spouts
Cons
- Small, slippery helper handle
- Never becomes nonstick
- Not for grill or campfire
How to choose a cast iron skillet
Price is the least important difference between these pans. A Lodge and a boutique skillet both last a lifetime. What matters is how the pan fits your cooking, your stove and your arms.
1. Size
America’s Test Kitchen recommends a 12-inch skillet for most cooks, with room to feed up to six people. A 10-inch pan suits two to four people or a small kitchen, and an 8-inch pan is for one or two servings or small jobs such as toasting nuts or spices. Look past the rim measurement to the flat cooking surface: ATK preferred pans with at least 10 inches of it, so that steaks sear instead of steaming. If you want a smaller or cheaper pan, our guide to the best value cast iron skillet covers the 8- and 10-inch sizes.
2. Weight
This is the real trade-off. Heavy pans of around eight pounds hold more heat, and ATK found they browned more evenly on the stovetop. Lighter, thinner pans are a pleasure to lift but can develop hot spots unless you preheat them thoroughly. If your wrists are the limiting factor, a lighter pan you actually use beats a heavy one that stays in the cupboard.
3. Surface: as-cast or machined
Lodge, Victoria and most mass-produced skillets keep the slightly pebbly texture of the sand mold. Field, Stargazer and Lancaster machine the cooking surface smooth. Smooth pans release food better from the start, and ATK noted that very rough pans snagged paper towels and stayed tacky. But ATK also found that a gently textured pan such as the Lodge caught up once its seasoning built, so a pebbly surface is a short-term issue, not a flaw.
4. Handles and spouts
A helper handle on the opposite side is close to essential on a 12-inch pan, especially when it comes out of the oven. A longer main handle, like Victoria’s or Stargazer’s, gives more leverage. Pour spouts are handy for draining fat, though ATK found every pan in its review poured oil fine, even the one without spouts.
5. Bare or enameled
Bare cast iron becomes more nonstick with use, goes on the grill and over a fire, and can be stripped and re-seasoned forever. Enameled cast iron needs no seasoning and handles acidic sauces, but it never becomes nonstick and should stay off very high direct heat. If you want a coating-free pan for everyday eggs, see our guide to the best cast iron egg pan, and for other uncoated options our nonstick pan alternatives.
6. Your stove
All the bare skillets here are rated for induction and glass-top stoves by their makers. On glass, lift the pan rather than sliding it, as Lodge and Stargazer both advise, and use a burner close to the pan’s size so the edges are not much cooler than the center.
How we chose these eight skillets
We started from what a working kitchen asks of a skillet: steady, even heat, a cooking surface big enough to sear without crowding, sides tall enough to shallow-fry, and a pan that can go from burner to oven without a second thought. We then looked for skillets sold and in stock on Amazon in the United States, from makers that publish their own specifications, and checked each pan’s size, weight, seasoning, handles and country of manufacture against the maker’s site, Lodge’s trade catalog or the brand’s own listing.
For how the pans actually cook, we relied on published reviews we read in full: America’s Test Kitchen’s cast iron skillet review and its enameled cast iron skillet review. Where we quote performance, we say it is theirs. We have not cooked with every skillet on this list ourselves.
A few well-known pans are missing for practical reasons. ATK’s top pick, the Smithey No. 12, is sold by its maker rather than on Amazon. FINEX skillets were in short supply on Amazon when we checked, with only one size available, and that one comes bundled with a lid. Le Creuset’s Signature enameled skillets, ATK’s enameled favorite, were not in stock on Amazon in the larger sizes.
Seasoning and caring for cast iron, the way the makers say
Seasoning is oil baked onto the iron until it polymerizes into a hard, slick film. Every bare skillet on this list arrives seasoned, so you can cook on day one. Here is how to keep it that way, drawn from Lodge’s, Stargazer’s and Lancaster’s care instructions.
- Preheat gradually. Lodge suggests starting at medium-low and working up; Stargazer recommends five to ten minutes on low before raising the heat, to avoid thermal shock. Then add fat, let it heat, and add the food.
- Cook fatty foods first. Lodge suggests bacon, burgers and roasted vegetables to build seasoning, and a little extra oil for the first few uses. Lancaster says to avoid long simmers of highly acidic ingredients for roughly the first dozen uses.
- Wash by hand. Warm water and a little soap are fine, according to both Lodge and Stargazer. For stuck-on food, Lodge suggests a scrub brush or pan scraper, or simmering water in the pan for three to five minutes.
- Never soak it or use the dishwasher. Lodge says soaking is “a recipe for rust” and the dishwasher strips seasoning.
- Dry it at once and oil it. Dry with a lint-free cloth or paper towel and wipe a thin layer of cooking oil over the whole surface. Too much oil turns sticky.
If rust appears, Lodge’s fix is simple. For spots, scrub with soapy water, dry and oil. For heavy rust, scour the pan, coat it very thinly with oil inside and out, and bake it upside down at 450 to 500°F for an hour with foil on the rack below, repeating as needed.
Enameled skillets skip all of this: wash them with soap and a sponge, soak them if you need to, and keep the heat moderate.
Cast iron skillet questions, answered
What is the best cast iron skillet brand?
Lodge is the safe answer: it is the longest-running American cast iron maker, its pans are inexpensive, and America’s Test Kitchen found its 12-inch skillet performed on par with a pan costing several times more. For a lighter, smoother pan, the newer American foundries, including Field Company, Stargazer and Lancaster, are worth the extra money if weight bothers you. For enameled cast iron, Staub and Le Creuset are the established names.
What is the best cast iron skillet for everyday use?
A 12-inch, pre-seasoned bare skillet that you can lift comfortably. Daily use is what builds seasoning, so the pan you reach for most will become the best one you own. For most kitchens that is the Lodge 12-inch; if it feels too heavy, the Field No. 10 or the Lodge Blacklock is lighter.
Which cast iron skillet did America’s Test Kitchen pick?
In its cast iron skillet review, ATK named the Smithey Ironware No. 12 the winner and the Lodge 12-inch the Best Buy, describing the Lodge as offering equivalent performance at a bargain price. It also recommended the Field No. 10, Victoria 12-inch, Lodge Blacklock and Cuisinel 12-inch, among others.
Are expensive cast iron skillets worth it?
Only for what they change: less weight and a smoother surface from the start. They do not last longer or hold heat better than a heavy Lodge; ATK actually found heavier pans browned more evenly. If you want the best cast iron skillet for the money, buy the Lodge and cook in it often.
Is cast iron better than a comal for tortillas?
A skillet works, but its sides get in the way when you flip by hand. A flat comal is the better tool for tortillas and quesadillas; our comal versus cast iron skillet comparison explains the difference, and our guide to the best comal for tortillas names the ones worth buying.
Can I use a cast iron skillet for fajitas?
Yes. A preheated cast iron skillet is how fajitas get their char and sizzle. For a pan made for serving them at the table, see our guide to the best fajita skillet.
Our final word on cast iron
Buy the Lodge 12-inch if you want one skillet that sears, fries, bakes and lasts, and give its seasoning a few weeks to settle in. Choose the Field No. 10, Stargazer or Lancaster if you want a lighter, smoother pan and are happy to pay for it, the Victoria if you want a long handle on a full-weight pan, and the Staub if you would rather never season anything. Whichever you choose, preheat it slowly, wash it by hand, dry it at once and keep a thin coat of oil on it.
Accessories for it: the best spatulas for cast iron and the best hot-handle holders and mitts for cast iron.
Want one made in the USA? See our guide to the best American-made cast iron skillets.
More specific guides: the best cast iron skillets with lids and the best cast iron skillets for steak.
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If you are buying on a tighter budget, or want a smaller second pan, our guide to the best value cast iron skillet picks the pans that give the most for the money. And if you would rather someone else did the cooking tonight, see the menu or call to order.