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.
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. We assessed each pan on attributes like performance, design, and comfort and collected quantitative data from identical tests.
Food & Wine / Nick Simpson
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.
Food & Wine / Nick Simpson
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.
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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.
A cast-iron skillet is one of the most versatile kitchen tools you can buy. From dinner to dessert, a good cast-iron skillet can cook almost anything with ease. Whether you grew up cooking with cast iron or you're a skillet novice, knowing the ins and outs of this popular pan will set you up for success in the kitchen. If you're in the market for a new skillet, it's important to purchase the pan that's right for you and your individual cooking needs. One detail that's especially important is whether your new pan is "preseasoned" or not. It may sound small, but seasoning can mean the difference between effortless frying and a sticky mess.
Seasoning a cast-iron skillet doesn't mean sprinkling it with salt and pepper. It's the process of using cooking oil and heat to make the pan nonstick. Heating up cooking oil in a cast-iron pan causes its fatty acids to oxidize. Once this happens, the acids rearrange themselves into a new layer of molecules that acts like plastic. This layer attaches to the surface of the skillet, creating a slippery coating called seasoning. The more times a cast-iron skillet is seasoned, the more nonstick it becomes, which is why it performs better the longer you cook with it.
Here are further instructions for how to season a cast-iron pan.
Many companies today sell "preseasoned" skillets that have already been through the seasoning process, including Lodge, Victoria, and even Amazon Basics. The convenience of not having to season the pan yourself and being able to cook with it right away makes preseasoned pans a popular choice for many at-home chefs.
The price of a cast-iron skillet depends more on the brand than on whether it is preseasoned or not. There are pans to fit every budget; some cost as little as $20, while others cost upward of $200.
If the added convenience of having a skillet that's already nonstick isn't enough to convince you, there are other reasons preseasoned is superior.
The layer of seasoning on a preseasoned pan is already thin and consistent. The at-home seasoning process for a new cast-iron skillet can take hours and is often difficult to master. To avoid irregularities or unevenness that can damage your pan, consider purchasing a preseasoned skillet.
That being said, not all preseasoned pans are created equal. When you first get your new cast-iron skillet, test its nonstick capabilities by frying an egg in it in some oil. If you can get the egg out easily with only a little sticking, then your pan is ready to cook with. If not, you might want to consider adding another layer of seasoning yourself.
Whether you purchase a preseasoned cast-iron skillet or a clean one, practicing good cast-iron care habits will ensure your pan lasts for years to come.
If you want to learn more, please visit our website Easy Cleaning Enamel Cast Iron Pots And Pans.