After 22 Loaves of Cornbread, We Found the Best Enameled Cast Iron Skillets (2024)

There are a few pieces of cookware that we consider must-haves, and one of them is a cast-iron skillet. Sturdily constructed with a reputation for superior heat retention, it’s a fairly versatile pan that can be used for high-heat searing and sautes, or lower heat simmers. But bare cast iron requires a little more upkeep than other cookware, like regular oiling to maintain its seasoning and prevent it from rusting.

An enameled cast-iron skillet, however, has an added protective layer that eliminates the need for meticulous maintenance. The smooth enamel surface also makes it less prone to sticking and generally easier to clean, all while retaining the heating capabilities and durability of cast iron (plus, they’re very pretty).

Our Favorites

• Our Top Pick: KitchenAid 12–Inch Enameled Cast Iron Frying Pan
• Best Splurge: Le Creuset 10.25-Inch Signature Enameled Cast Iron Skillet
• Best Budget: Crock-Pot 10-Inch Artisan Cast Iron Skillet
• Most Versatile: Our Place 10-Inch Cast Iron Always Pan
• Best with Lid: Tramontina 12-Inch Covered Skillet Enameled Cast Iron

About Our Tests

We tested 22 enameled cast-iron skillets to determine which ones would be included in our recommendations. Our tests included baking cornbread (an excellent gauge of heat conductivity and the nonstick quality of the enameled surface) and pouring oil out of the skillet (testing the design of the pour spouts). We also asked our testers to sear a variety of proteins and saute additional foods to see how the pan performs. Lastly, we had our testing team report on how easy the pan was to maneuver around the kitchen and clean in a home sink.

Our Takeaway

For the best combination of performance, value, and style, we like the KitchenAid Enameled Cast Iron Frying Pan. It’s got a generous cooking surface and impressively nonstick surface that we can’t get enough of. For a less expensive option, we picked the Crock-Pot Artisan Cast Iron Skillet which is slightly smaller, but has higher walls that contain splatter. We can’t ask for a better overall performance at its super approachable price.

How to Pick the Right Enameled Cast-Iron Pan

Design

Most enameled cast-iron skillets have a similar general design—wide cooking surface, medium-high sides, and a generously sized handle to bear its heft. But slight variations can make all the difference when it comes to how the pan performs. You’ll want to pick a size appropriate for your cooking needs; if you need to sear a lot of protein at once, a larger skillet will ensure your meats won’t be too crowded. Since these pans tend to be heavy, a helper handle will assist greatly in transporting it on or off the stove or in and out of the oven. And lastly, pour spouts are an important feature for transferring liquids like oil or pan juices from your skillet to another vessel.

Color

While the exterior color of your enameled cast-iron skillet can be a factor in your selection, in this instance, we’re talking about the color of the interior of your skillet. Some might prefer a light interior, which makes it easier to monitor the development of fond. The drawback to a light interior is that it is prone to staining. Dark interiors are equally as nonstick and efficient as lighter ones, but hide signs of wear better.

Care and Storage

One of the benefits to enameled cast iron is that they’re much easier to care for than bare cast iron—they do not require the additional steps to maintain their seasoning. Most enameled cast iron is easy to clean by hand with mild dish soap and a non-abrasive scrubber. To remove stains on light-colored enamel, you may want to use a bit of baking soda or Bar Keeper’s Friend and a bit of elbow grease. Since these skillets tend to be bulky and heavy, be sure you have enough room to store your chosen size.

The Leftovers: Other Options We Tested

Staub Cast Iron 11-Inch Traditional Deep Skillet: This Staub skillet is made in France and features deep sides that help keep heat and splatter contained. It performed well when searing and making eggs, demonstrating excellent heat distribution and top-notch nonstick capabilities. It even turned out cornbread effortlessly. We wished it had a slightly longer handle and a bigger helper handle to make maneuvering the pan easier, but overall, we can’t deny the quality of this highly-rated skillet.

Made In 11-Inch Enameled Cast Iron Skillet: This good-looking skillet is also made in France, boasting a higher oven-safe temperature—580°F—than others we tested. Everything easily released from this pan, from seared salmon to cornbread. But it heated almost a little too efficiently, so you may have to keep your eye on it especially at higher temperatures. In the end, it’s a pretty great skillet that you could use everyday, and cleaning it by hand is a breeze.

Great Jones 12-Inch King Sear Skillet: The roominess of a 12-inch cooking surface and handles that are both generous in size and easy to hold make this a great skillet. The walls are on the shorter side, so you may experience a little bit of splatter, but the shallow walls also allow steam to escape which makes for better crisping. We were able to achieve great sears in the pan, and made a perfectly-cooked cornbread with no sticking. One caveat is that this pan is quite heavy at nine pounds, so if you have any mobility or strength issues, it may be too difficult to lift.

Common Questions

How long does enameled cast iron last?

Most of (if not all) of the selections we’ve included are made to last a lifetime with proper care. While the enamel is very durable, it may be prone to cracking if dropped or struck, and can also be subject to crazing—little cracks under the enamel—if subjected to thermal shock. Always let enameled cast iron cool completely before submerging it in water, avoid using harsh abrasives, and be careful when handling your cookware to keep your enamel intact. If your enamel does start to chip or crack, it may be time for a new pan.

Is there anything you shouldn’t cook on enameled cast iron?

Not really! The beauty of enamel is that it’s nonreactive, meaning it can handle acidic ingredients like tomatoes and vinegar without issue, unlike bare cast iron.

Do you need to season an enameled cast-iron skillet?

No. The enameled finish essentially acts as seasoning to protect the bare cast iron underneath, so there’s no need to preseason or maintain its finish aside from general cleaning.

Why Take Our Word for It?

Bernadette Machard de Gramont is an Los Angeles-based writer who specializes in global food and wine content. After a 2-year stint at the Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, wine tools, and other home and kitchen goods and interviews field experts for their insight.