To Find the Best Cast Iron Skillets, I Seared Steaks, Baked Cornbread, and Fried Dozens of Eggs (2024)

The only negative about lighter pans was that they wobbled slightly when heated empty over my glass-top electric stove. That said, once I put food in them they evened out.

All of the Cast Iron Skillets Performed Well

While stainless steel skillets have layers of cladding and nonstick pans add synthetic coatings to the mix, with cast iron, you get what you see: a durable pan made of an alloy of iron, carbon, and silicon—that’s it. Sure, the details—diameter, thickness, weight, finish, handle—might change, but the truth is, most cast iron skillets on the market will serve you well.

Editorial director Daniel Gritzer found this when he tested cast iron skillets in 2019: “For all the nerding out one can do about cast iron, there's practically no difference in performance from one pan to the next. Yes, you read that right: For all their variations in weight, size, smoothness, and form, most cast iron pans perform about the same under the same conditions.”

After a myriad of tests, including examining heat conduction, frying eggs, searing steaks, and baking skillet cornbread, I can confirm this is still true: A cast iron skillet is a cast iron skillet.

While in the past we only recommended inexpensive pans, I couldn’t discount the artistry of some of the pricier skillets. The Lancaster and Field Co were gorgeous to look at, lightweight, and sailed through my tests. In the end, If you want to splurge on a gorgeous, smooth, brassy pan, go for it. But if you’d rather not drop a chunk of change, that’s totally fine, too—I found fantastic options for every budget.

The Criteria: What to Look for in a Cast Iron Skillet

A cast iron skillet should be durable and easy to maneuver—you’re dealing with a ripping hot pan after all. All of my top picks were on the lighter side, which made lifting cornbread out of the oven less of a workout. Helper handles and pour spouts were optional features that, while helpful, weren’t essential. Surface texture is often an indicator of price (silky smooth pans tend to be more expensive) but it doesn’t really affect how the pans perform. All of the pans I tested were pre-seasoned and most were quite nonstick right out of the box—a boon if you’re new to cast iron.

Our Favorite Cast Iron Skillets

What we liked: This no-frills skillet from Lodge has been a longtime Serious Eats favorite—and for good reason. It’s affordable, durable, and nonstick out of the box. It beautifully seared steak, baked golden cornbread, and fried eggs slid right off the surface.

What we didn’t like: It’s on the heavier side compared to other winners (though it wasn’t the heaviest skillet I tested). When I heated it the first couple of times it emitted a potent, asphalt-esque smell and quite a bit of smoke. The cornbread stuck a little bit when I turned the skillet over, but after letting it sit for a minute it fell out neatly.

Key Specs

• Weight: 5 lbs, 7 ounces
• Thickness: 4 millimeters
• Bottom diameter: 9 inches
• Top diameter: 10.25 inches
• Handle length: 5 inches
• Helper handle: Yes
• Pre-seasoned: Yes
• Cleaning: Hand-wash, dry, and rub with high smoke point, neutral oil
• Induction-friendly: Yes

What we liked: This beautiful skillet was a joy to use. It’s just over four pounds, which made it easy to maneuver and meant it heated up quickly. The slick surface was nonstick right out of the gate, and it turned out perfect, golden-brown cornbread.

What we didn’t like: It wobbled a little bit when heated on my glass-top stove since it’s thin. There is no helper handle, though the pan is so light that I didn’t miss it.

Key Specs

• Weight: 4 lbs, 4.3 ounces
• Thickness: 3 millimeters
• Bottom diameter: 9.25 inches
• Top diameter: 10.5 inches
• Handle length: 5 inches
• Helper handle: No
• Pre-seasoned: Yes
• Cleaning: Hand-wash, dry, and rub with high smoke point, neutral oil
• Induction-friendly: Yes

What we liked: This dark gray skillet has a smooth, silky surface that released everything neatly—steak, eggs, and cornbread. While it doesn’t have pour spouts, it sports flared sides that, paired with its manageable weight, make it easy to pour out butter or oil.

What we didn’t like: Like the Lancaster, since this is a lightweight skillet it is prone to spinning and wobbling if heated empty on a glass-top stove.

Key Specs

• Weight: 4 lbs, 5 ounces
• Thickness: 2 millimeters
• Bottom diameter: 9 inches
• Top diameter: 10.25 inches
• Handle length: 5.5 inches
• Helper handle: Yes
• Pre-seasoned: Yes
• Cleaning: Hand-wash, dry, and rub high smoke point, neutral oil
• Induction-friendly: Yes

What we liked: This skillet, with its rougher surface and pitch-black coloring, is similar to the Lodge. The main difference between them is in the shape of the handle, which arches slightly, making it easy to lift and move or tilt. It performed well in every test, producing an even sear on steak and turning out perfect cornbread.

What we didn’t like: Like the Lodge, the pre-seasoned surface emitted an asphalt smell the first few times I heated the pan. It’s also one of the heavier skillets I tested.

Key Specs

• Weight: 5 lbs, 8.9 ounces
• Thickness: 4 millimeters
• Bottom diameter: 8.75 inches
• Top diameter: 10 inches
• Handle length: 6 inches
• Helper handle: Yes
• Pre-seasoned: Yes
• Cleaning: Hand-wash, dry, and rub with high smoke point, neutral oil
• Induction-friendly: Yes

What we liked: This hefty enameled cast iron skillet heated up very quickly and seared like a dream. Enameled cast iron is great, too, because you can stew acidic things like shakshuka (which isn’t recommended in an uncoated cast iron pan) and cook sticky dishes like scrambled eggs without gunking up the surface. For a 10-inch skillet, it’s surprisingly spacious since it features gently flared sides.

What we didn’t like: It’s a bit heavy, though the large helper handle lets you get a better grip when lifting. The flared sides do slightly cut down the cooking area.

Key Specs

• Weight: ​​5 pounds, 6.8 ounces
• Thickness: 4 millimeters
• Bottom diameter: 8 inches
• Top diameter: 10.75 inches
• Handle length: 5.5 inches
• Helper handle: Yes
• Cleaning: Dishwasher-safe (though we'd recommend hand-washing to preserve its longevity)
• Induction-friendly: Yes
  

The Competition

• Lodge Blacklock Triple Seasoned Cast Iron Skillet: This was our previous lightweight cast iron pick and, in my tests, it still performed well. The one drawback was its handle, which had a sharp seam around the edge that was uncomfortable to hold. It’s also heavier than my other lightweight picks (though it is cheaper).
• Stargazer 10.5-Inch Cast Iron Skillet: Like most of the skillets I tested, this one seared steak nicely and fried up eggs without a hitch. But I didn’t love the wide, deeply indented handle—it was uncomfortable to grasp.
• Lodge Chef Collection 10 Inch Cast Iron Skillet: This isn’t a bad pan per se; it seared well and didn’t have any issues cooking fried eggs. However, I didn't love the curved sides, which reduced cooking space and made crowding more likely. While the idea is that you can toss food in the pan (very cheffy), it’s a hefty piece of cast iron. If you want to send vegetables flying at the flick of a wrist, I’d go with a stainless steel or carbon steel skillet.
• Victoria 10-Inch Skillet, SIGNATUREsoft: While this was another fine performer, it’s $165—and it wasn’t that much different from the cheaper Victoria, save for looks.
• Smithey No 10 Skillet: This is a beautiful skillet, but it was the heaviest of the lineup at five pounds, 13 ounces, which made it difficult to maneuver, especially when I took cornbread out of the oven. The fried eggs stuck quite a bit, though I suspect with more use and seasoning the surface will become more nonstick.
• Smithey No 10 Chef Skillet: Like the Lodge Chef Collection skillet, this one has rounded edges that make the cooking area cramped.

FAQs

What's the difference between bare, seasoned, and enameled cast iron?

A bare cast iron skillet has not been seasoned (take a gander at the next FAQ to find out how to do this!). A seasoned cast iron skillet has been coated with fat and heated, creating a polymerized layer that’s naturally nonstick. Finally, an enameled cast iron skillet has a cast iron core that’s coated in, well, enamel. This makes it more nonstick out of the box, and it doesn’t require seasoning.

How do you season a cast iron skillet?

It’s easy! First, take your freshly unpackaged skillet and give it a wash just in case there are any errant metal bits from the manufacturing line. After hand drying, you can set it over medium heat for a few minutes to ensure all the water is gone. Then, preheat your oven to 450°F. Rub the entire skillet with a neutral, high-smoke point oil (canola oil works) and place it in the oven for 30 minutes. Carefully remove the skillet (it’ll be hot), rub with more oil, and repeat another three to four times. Et voilà, it’ll be seasoned and ready to use.

Do I need to pre-season my cast iron skillet?

All of the cast iron skillets we tested were sold pre-seasoned or had a pre-seasoned option. In this case, you don’t need to do any more seasoning off the bat—you can get cooking and let that seasoning grow over time. If you buy a bare, unseasoned cast iron skillet, you’ll need to season it before getting started so you don’t end up with food stuck on the pan.

What's the best way to clean a cast iron skillet?

Contrary to popular belief, you can use soap on a cast iron skillet. Give it a wash with warm water, a sponge, and some good old elbow grease and it’ll be spick-and-span. Round it out with a swipe of oil and dang, that thing’ll glisten like a new penny. The only no-no is soaking the pan in water, since that can cause rust.

Will food stick on cast iron?

Since cast iron doesn’t have a nonstick coating, food can stick to the surface (especially if you don’t heat the pan properly before adding, say, an egg). That said, as you use the pan it will build up seasoning, which helps make it more nonstick.

What's the best fat for seasoning a cast iron pan?

A neutral-tasting oil with a high smoke point, like canola or corn oil, is best.

Is cast iron nonstick?

Technically, no. But as you use the cast iron skillet it’ll build up layers of seasoning, which make it more nonstick over time. And you don’t have to worry about the surface degrading like you do with nonstick skillets.

What should I do if my cast iron skillet rusts?

First, don’t panic—the pan is going to be okay. Rust forms when moisture builds up in the pores of the skillet, and removing it is as easy as giving it a good scrub and oil. You can read more on how to do this here.

What foods shouldn't be cooked in a cast iron skillet?

Acidic dishes like tomato sauce or shakshuka can wear away at the seasoning of a cast iron pan, so we don’t recommend stewing anything of this ilk in the skillet. A simple, quick citrus pan sauce would be fine, however. We’d also avoid cooking delicate (crepes) or sticky (scrambled eggs) items in cast iron.

Should you oil a cast iron skillet every time?

Yes! Giving a cast iron skillet a light coating of oil after cleaning helps prevent rust. Using a neutral oil with a high smoke point is best—think canola or corn oil.

Is it healthy to cook in cast iron?

There are some health benefits to cooking on cast iron, but we consulted a registered dietician to learn the deets. "Most of us think of iron as a nutrient that women need—and we do—but it's also a key nutrient for everyone! Iron helps shuttle oxygen throughout our entire body. It helps with muscle metabolism, making hormones, and more," says Brierley Horton, M.S., R.D.. "Research has shown that the iron content of meat and vegetables doubles when you cook them in cast iron. And other foods (peas and other legumes, spaghetti, and apple sauces) increase in iron, too. Put super simply, cooking with cast iron helps you get more iron in your diet."

Why We’re the Experts

• Grace Kelly is a commerce editor at Serious Eats, where she’s been testing equipment for nearly two years.
• She previously tested gear at America’s Test Kitchen and worked in restaurants and bars, too.
• For this review, Grace tested 10 cast iron skillets (with the Le Creuset enameled skillet as a control) by examining their heat conduction, frying eggs, searing steak, and, in the winners, baking cornbread.
• Daniel Gritzer first tested cast iron skillets back in 2019. His favorite from that testing, the Lodge Cast Iron Skillet, is still our winner.