The 7 Best Cast Iron Pans of 2024, Tested & Reviewed

We took more than a dozen popular cast iron pans&#;from the classic skillet to pans for grilling&#;and tested them side by side in the test kitchen of our product testing Lab, rating their heat conductivity and distribution, comfort and maneuverability, and nonstick ability. While most of the cast irons baked cornbread and seared steaks similarly well, there were a few winners. And because we know it's important to see how the pans perform in a real-life setting, we also sent them to our experienced food writers and editors for home testing.

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If there's one type of cookware in a kitchen that can do just about anything, it's cast iron. Constructed of an ultra-durable alloy of steel and carbon, cast iron pans heat and cook evenly and stand up to the nicks, dents, and scratches one might typically find with other types of pans. Cast iron can sear a steak beautifully, hold a constant temperature for deep-frying, and even be used as bakeware for your favorite cornbread recipe .

Believe it or not, this cast iron pan is dishwasher safe, but we found that a brush worked best to loosen up food trapped between the ridges. It requires a little more upkeep than nonstick pans, but the beautiful, even results are worth it, and the grill pan will likely last forever with proper care.

In testing, we found that this pan's hefty size requires a bit more time to heat up, but it distributes that heat evenly and stays hot for a long time. The handle got a little too hot for comfort, though, and while the shape was easy enough to grip, the pan was somewhat slippery due to the shiny finish. It did take a few tries to figure out how to achieve proper grill marks, but once we did, meats and vegetables looked picture perfect.

Though it lacks the versatility of a traditional cast iron pan (you won't want to pour batter into this guy!), a grill pan is an affordable way to get the char marks of outdoor grilling. This 9.25-inch square option is a top choice for its quality; not only is it enameled so you don't have to worry about seasoning, but we found that since the interior is also coated with porcelain enamel, the pan doesn&#;t absorb odors or flavors.

Like most cast irons, this grill/griddle combo takes a little while to heat up, but once hot, it boasts terrific heat retention. We were able to cook everything from steak to bread with ease. Additionally, since this spans two burners, we were able to create two different heat zones, searing over high heat in one area while keeping a more moderate temperature on the other half. It's wonderfully affordable and comes preseasoned for an easy cooking and cleanup process. Ultimately, this pan's versatility earned it a near-perfect rating and a permanent place in our dream kitchen.

This multi-use griddle has a smooth side for flipping flapjacks and a ribbed side for grilling steaks with perfect sear marks. At 20 x 10.5 inches, it's large enough to serve a family (it'll cover two burners on the stovetop), but it's less than an inch thick, so it's a cinch to store. The space it does require is well worth it considering it's essentially two pans in one. However, we did note that it's pretty heavy.

We found this set to be incredibly versatile overall. The 10.5-inch skillet worked well for searing steaks, while the 8-inch skillet was perfectly sized to fry a couple of eggs for a single serving. The griddle was excellent for baking pizza, bread, and buns, but also functioned well as a flat-top type grill for anything that didn't release too much moisture. Lastly, we used the Dutch oven to cook up soup, but its size and shape lend itself well to baking bread too. There wasn't much this set couldn't do, and at a wonderfully reasonable price, we think it's totally worth it.

When one cast iron skillet simply isn't enough, turn your sights toward this 5-piece set from Lodge. This collection includes a 10.5-inch griddle, a 5-quart Dutch oven, and two skillets (an 8-inch and 10.25-inch), providing all the basic pieces you need for most cooking applications. The included lid fits on three out of the four pans and features spikes on the underside that help condensation baste whatever is cooking below. Since they're made of durable cast iron, they're compatible with just about any stovetop, from gas to induction, and can also be used on a grill or directly on an open fire. One of the things we love about this set is that it arrives pre-seasoned, allowing you to get cooking without having to take an additional step to prep your new cookware.

We paid special attention to comfort and maneuverability when lifting and tilting each pan and were pleasantly surprised to discover that the Stargazer's long handle didn&#;t get hot as quickly as some of the others we tested. This, along with its lighter weight, meant we were able to move it with ease on the stovetop and in and out of the oven. In our egg-frying tests, the Stargazer was the only pan where not a trace of egg whites stuck, and it was also rated the easiest to clean. When it was time to sauté, the high-sloping walls kept oil from splashing out of the pan, and its flared lip minimized mess while pouring out hot grease. Essentially, the Stargazer is a star that is worthy of its price tag.

While all cast iron is heavy compared to other types of cookware, the Stargazer is relatively lightweight. It had excellent heat retention in our Lab testing, leading to even browning in nearly everything we made. It was especially great at searing meat, giving us an impressive crust on steaks and pork chops while hardly smoking at all. We also baked cornbread in this skillet, noting that it came out wonderfully even and had very minimal sticking when it came time to turn out the finished product.

This super-smooth, made-in-the-USA pan is an excellent, reliable addition to the kitchen for nearly anything you'll want to whip up. Not only is it attractive, but it is also built to last.

In our lab and home tests, we found the pan's larger helper handle made it incredibly easy to maneuver when carrying or emptying the skillet, especially given its substantial size and weight. The pan heated evenly and allowed for a perfect deep brown steak crust while searing, with very little smoke and minimal muscle needed to clean up afterward. It's shallower than other pans, though, which causes a bit more oil splatter. In the baking test, cornbread came out cleanly, and in the egg test, only a small amount of whites stuck. As a bonus, we love all the color options, which you won't get with unenameled options. Overall, the high price is worth it for such a quality, durable design.

Le Creuset is known for its high-end enameled cast iron Dutch ovens , and this 11.75-inch skillet is made with the same quality and attention to detail. The black enameled interior is resistant to staining and dulling, and while it looks much like uncoated cast iron, it's dishwasher-safe, never requires seasoning, and you can cook anything in it&#;even highly acidic foods.

On the flip side, the Lodge performed pretty well in its nonstick abilities. Cornbread baked in the pan came out with a clean release, though when frying an egg, there was a bit more sticking than we would have liked. Plus, it came with a silicone handle cover, which made taking it out of the oven and moving it onto the burner really easy. Overall, it's a great pan at an unbeatable price.

Constructed of thicker cast iron than the Blacklock, our Lab test revealed that this sturdy pan is slow to heat but will retain its temperature easily&#;perfect for getting a fantastic sear on steaks and anything else that needs browning. While not a dealbreaker, we found this pan ran a little too hot in comparison to competitors once heated; a minute too long, and our steaks would have quickly burned.

The main selling point of this 10.25-inch, 5-pound skillet is its user-friendly size and affordable price. Weighing a pound less than competitors puts this Lodge skillet in a class of its own, making us likely to reach for this pan time and again. It comes also pre-seasoned, and it's very easy to clean.

While the pan's pour spouts are not the best&#;in our tests, pouring out hot oil resulted in a messy countertop&#;its nonstick abilities are top-notch. In the Lab, fried eggs came out of the pan effortlessly with a spatula, with minimal egg whites still stuck to the pan. We also used it to grill up slices of garlic bread and praised its ability to sear at high heat. We also found that the seasoning held strong through the first couple of rounds of testing and washing, and we're confident this will be pretty easy to maintain over the long haul.

The hallmark of this line of pans is the thinner design than a classic Lodge, which we found allows it to heat up twice as fast. That also means that relative to its ample diameter, it's extremely lightweight compared to its competitors, making it easy to move on and off the stovetop or in and out of the oven. Its looped handle boasts a higher arch that's more ergonomic and stays cooler, while also giving you a great hanging option that our home tester loved.

The versatile Blacklock Triple Seasoned Cast Iron Skillet is part of Lodge's line of pans replicating antique cast iron. While available in 7-inch, 10.25-inch, 12-inch, and 14.5-inch versions, we tested the largest size in the Lab and found it to be one of the best on the market&#;second only to the Stargazer (our splurge pick). We also sent the 12-inch version to one of our expert home testers to learn her observations.

Final Verdict

If you're looking for cast iron that ranked highly across the board, check out the triple-seasoned Lodge Cast Iron Blacklock Skillet. For a budget option, we recommend the Lodge Cast Iron Skillet, which performed well and is lightweight, making it incredibly user-friendly.

How We Tested

Our editors spent weeks researching cast iron pans and developing a standardized methodology against which to test them. Our first tests were in , but we have continued to test new models against our winners ever since. We've put nearly 20 cast iron skillets through their paces at our Lab's dedicated test kitchen. We collected the data&#;as well as longterm testing insights from our home testers&#;and used it to determine ratings and placement on this list.

We Observed:

• Heat conduction: Cast iron is known to heat slower than cookware made from other materials, so we used an infrared thermometer to monitor how quickly we could bring these pans to the desired temperature.
• Searing capabilities: One of cast iron's biggest assets is the ability to cook over very high heat. We tested this by searing pork loin in a hot pan, noting the resulting color and crust. Models that gave a deep golden brown sear and formed a solid crust earned higher ratings.
• Heat distribution and retention: We gauged each pan's heating capabilities by baking cornbread, noting the evenness of the bake and the overall color of the exterior.
• Nonstick capabilities: We also made fried eggs and baked cornbread to test each pan's nonstick capabilities. Pans that released with little to no sticking earned the highest marks.
  

We Rated:

• Overall performance: The pan's overall capabilities helped us rate each model, based on searing, baking cornbread, and frying eggs. Pans that demonstrated solid result in each application got rated the highest.
• Design and comfort: As cast iron pans can often be heavy and unwieldy, we considered how comfortable it was to maneuver on and off the stove as well as in and out of the oven. We also noted how easy it was to transfer liquids from the pan into a container if there was a pour spout available.
• Value: Cast iron cookware is now available in a variety of price points. We considered price to determine if a pan's cost seemed comparable to its performance.

Our Testers

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Testing Cast Iron Skillets for Best Coatings, Sizes, and Weights

Other Options We Tested

• Staub Cast Iron Frying Pan: Though we liked the slender handle, spouts, and design of this enameled skillet from the highly regarded brand, we decided to leave it off our list based on its sub-par performance in the nonstick category. In our lab tests, much of our egg stuck and quickly burned, with more oil spitting than almost any other pan. Given that cast iron isn't known for its nonstick quality, this might be something you can get past, though. The heating abilities of the pan ranked high but almost too high during our steak test: The ribeyes developed a dark brown, hard crust that veered on too dark; if we hadn't quickly pulled them off, the pan could have burned the crust.
• Finex 10-Inch Cast Iron Skillet: A previous version of this list included the Finex, with its quirky octagonal shape and spring-covered handle, which initially got a positive review from our home tester. However, following lab tests, we decided to remove it from the list because we found its high heat capacity to be risky. During our testing, the whole pan actually caught on fire. It's also super heavy, and we found the coiled "ergonomic speed-cool" handle uncomfortably large in diameter&#;plus, it remained piping hot, as did the rest of the product, despite advertising itself as a quick cool-down pan. However, it did make the perfect cornbread, so it's possible the pan could be a fit for a professional chef, but certainly not a home chef.
• Victoria Cast Iron Skillet: This pan ranked decently for its heating abilities; our steak had a good crust, but it got a little too dark on the edges, indicating hot spots in the pan. Plus, it was pretty bulky: at 13 inches in diameter, it was the largest pan we tested and also the heaviest, and we felt it while carrying it around.

• Butter Pat Heather 10-Inch Skillet: This aptly named pan had a silky-smooth finish and great heat distribution, but after two tests it left behind dark blotchy marks that were hard to get out. We also noticed while frying up eggs that this pan spit out the most oil, reaching the farthest out-of-the-pan range. Plus, it was the only pan that had a thin layer of cornbread stuck to the surface during our nonstick testing.
• Camp Chef 12-Inch Seasoned Cast Iron Skillet: This pan had a few things going for it: The sides of the pan were high enough to minimize oil splatter, and the steak got a good medium-brown crust that looked really good on both sides. The cornbread came out cleanly. But the two dealbreakers were excessive smoke (in our heating tests, it started smoking pretty early and got extremely smoky at the end) and weight (it was hard to lift with one hand).
• Utopia Kitchen Cast Iron Skillet: There were a few marks against Utopia's pan, but the first was that it was hard to carry due to its heavy weight and the design of the helper handle, which was too close to the piping hot pan. Overall, the skillet seemed like it got too hot too fast, with the oil appearing to shimmer early, after only about a minute. When pouring, oil went wider than the spout and there was a lot of drippage over the side.
• Field Company Cast Iron Skillet: Based on preliminary technical tests, the Field Cast Iron heats up fast and won't hurt your arm thanks to its light weight. As of right now, it's not ranked in our top picks, but it's still a good average pick. However, further tests are needed to reach a full conclusion. We will update this roundup when we know more.

What to Look for in a Cast Iron Pan

Enameled or Uncoated

Enameled cast iron pans never need seasoning, and some can even be washed in the dishwasher for easier cleaning. The enamel coating prevents the food from making contact with the raw metal, so you can use enameled cookware with any type of food, including acidic foods like tomatoes or citrus. The downside to enameled cookware is that the coating can crack or chip, rendering the cookware unfit for cooking. Enameled cast iron cookware can be used on any cooktop, and is oven safe as well, but the knobs on the lids of some cookware may not be able to handle extremely high oven heat.

Uncoated cast iron may come preseasoned so it can be used immediately, but it becomes even more nonstick with additional seasoning and use. Other uncoated cast iron cookware is not preseasoned but arrives with an oil coating that protects it from rusting. Before use, it must be washed, dried, and seasoned. Cast iron cookware is virtually indestructible, and even if the seasoning is somehow damaged, the pan can be re-seasoned easily, and you can even use it on your outdoor grill or on a campfire. Cast iron cookware needs different care than your typical stainless steel or aluminum cookware, but once you learn how to handle it, it&#;s just as easy as any other pots or pans you own.

The one downside to uncoated cast iron is that it&#;s a reactive metal, and the seasoning can be damaged if you cook acidic foods in it for long periods of time, and then the food can take on a metallic taste. A well-seasoned pan will have no problem with short-term cooking of acidic foods, but if you&#;re planning on a long braise with tomatoes, you might want to choose a different pan.

The Spruce Eats / Camryn Rabideau

Overall Size and Weight

One of the downsides to cast iron is that it is much heavier than cookware of a similar size that&#;s made from other materials. The thickness of the cast iron used directly impacts the pan's weight. Until recently, all cast iron cookware was relatively thick, which helped with its heat retention properties but also increased the weight and the heating time.

Today, there are some manufacturers that are producing cast iron cookware made from thinner material. This cookware is lighter in weight, so it&#;s easier to handle, but for most thin pans, it doesn&#;t heat quite as evenly as thicker cookware and it won&#;t retain heat as long. The difference is minimal, so if weight is a concern, it&#;s worth looking at some of the lighter pans.

Then there's capacity: While bigger is often better, allowing you to cook more food in the pot or pan, when you&#;re buying cast iron cookware it&#;s wise to keep the weight in mind so you don&#;t buy something that you can&#;t lift after you&#;ve filled it with food. There are also incredibly petite cast iron pans, which, while somewhat humorous and limiting, are actually quite nice for frying a single egg or serving personal-sized portions of casseroles or desserts.

The weight might also affect your storage options, since shelves need to be strong enough, and you probably won&#;t want to stack any but the smallest pots or pans. Super-large Dutch ovens certainly look enticing, but you might need a helper to safely get a filled pot out of the oven. Lids will add to the overall weight as well. While most Dutch ovens come with lids, most cast iron pans do not. However, some companies offer them as a separate option, or you can use a lid from another pot or even a flexible silicone cover.

Handles

Since cast iron is heavy and it retains heat, a pan's handle configuration is important. The handles need to be sturdy, and they need to be large enough so that they're easy to hold onto when using oven mitts or potholders. Frying pans tend to have a single long handle with a helper handle on the opposite side to make it easier to move and empty the pan. Smaller or less expensive frying pans might omit the helper handle, so you might need to use a two-handed grip on the long handle. Also, if you're moving a cast iron pan in and out of a wood-burning pizza oven, for example, you'll need a good pair of super high-heat-resistant gloves, such as the popular Rapicca welding gloves, to protect your hands.

Types of Cast Iron Pans

Frying Pans: These are the most popular uncoated cast iron pans, while Dutch ovens are the most popular enameled products. Consider what you&#;re going to cook, then find the pan that fits the purpose, whether you want to grill, fry, or braise. There are also a number of specialty cast iron pots and pans available. While those might not be your first pick in a new kitchen, they can be great additions to expand your cooking repertoire.

Los Angeles-based chef Elodie Introia (aka The Hungry French Girl) primarily uses her bare cast iron skillets for searing meats and other sturdy foods. "It cooks at a higher temperature and helps create the perfect crust," she says. "It's great for a beautiful piece of dry-aged ribeye, for example." Enameled cast iron cookers are a staple in her kitchen for soups, stews, curries, and other broth-based dishes.

Dutch Ovens/Casserole Dishes: Available in enameled as well as uncoated cast iron, enameled Dutch ovens are much more popular since you can use them to cook any type of food. They don&#;t require special care or seasoning, and some can even be washed in the dishwasher. They come in a variety of sizes and can come in round or oval shapes. These are ideal for braising on the stove or in the oven and have become quite popular for baking artisan bread. They can also be used for making soup stocks or soup, as well as for any long-simmering foods. Introia sometimes uses her Dutch oven to also roast an entire chicken since its high sides prevent splattering and also provide consistent heat to help cook the bird evenly.

Uncoated Dutch ovens can be used on, or even in, campfires, and on your barbecue grill. Some Dutch ovens designed for camp cooking have legs that allow them to be placed over hot coals, and some include concave lids so coals can be put on top, which allows the pot to heat from both the bottom and the top.

Chicken Fryers: While similar to standard frying pans, chicken fryers are deeper to accommodate more oil along with chicken parts to be fried. They usually include a lid, which sometimes has small spikes underneath to channel moisture onto the food for moist cooking. Since these are deeper than frying pans of the same size, they are heavier, but you can use them for all the things you use a cast iron frying pan for. Plus, the higher sides allow you to add more food and help prevent food from splashing out of the pan.

Grill Pans/Griddles: You can find grill pans, grills, and griddles in both coated and uncoated cast iron, from frying pan size all the way up to those that span two burners on your stove. The heat retention is great for producing impressive grill marks when using a grill pan, while griddles can be used for searing steaks or for making pancakes without the pan losing its temperature. While cooking on a cast iron grill isn&#;t quite the same as cooking on your outdoor grill, it can be very convenient when the weather isn&#;t cooperating. Griddles can be used much like giant frying pans, except that liquid has to be kept to a minimum. If you can&#;t decide between a grill and a griddle, you can find some that are reversible, so you can grill on one side, while the other side is a griddle.

Woks, Pizza Pans, and Other Specialty Pans: There is a wide range of specialty pans made from cast iron, including woks, pizza pans, cornbread pans, tagines, baking pans, specialty braisers, scone pans, casseroles, biscuit pans, and more. While these may not be kitchen essentials, they can be handy to have depending on how much time you spend in the kitchen.

 The Spruce Eats / Gayle Squires

FAQs

How do you clean a cast iron pan?

Uncoated cast iron should be cleaned with special care. Always check the manufacturer&#;s instructions, but generally, simply scrape out any bits of cooked-on food (you can boil water in the pan to loosen it) and then use a stiff-bristled brush or scrubber to scrub the pan with mild soap and hot water. Some people say not to use soap, but mild soap will ensure you remove the grease from the pan (and not the seasoning). You can also use kosher salt and hot water.

After washing, the pan should be dried well. If it is not very well seasoned, you can use a paper towel to wipe on a thin layer of oil after cleaning to prevent rust during storage. If you like, you can use this opportunity to heat the pan on the stove again to improve the seasoning.

Enameled cast iron generally doesn&#;t need special attention when cleaning, and some (like the Cuisinart and Le Creuset pans on this list) can even be washed in a dishwasher.

What should you not cook in a cast iron pan?

Uncoated cast iron cookware can cause food to taste like metal if the coating gets worn down, which will happen if you cook acidic foods for long periods of time. Therefore, it&#;s best to avoid simmering acidic foods, like tomatoes for a sauce. Cast iron also gets extremely hot and retains heat well so it&#;s best to avoid cooking delicate fish that will easily break apart. Finally, before your cast iron pan is seasoned properly it&#;s best to avoid sticky foods, like eggs.

How do you season a cast iron pan?

While most uncoated cast iron is pre-seasoned and can be used right away, it will perform better after seasoning. Seasoning cast iron involves coating the pot or pan with cooking oil or grease, then heating it to bond some of the oil to the pan. Almost any cooking oil can be used, but it&#;s best to use an oil that can withstand high heat, or it can smoke excessively during the seasoning process. While canola oil can be used, it can also leave a sticky residue. Vegetable shortening, grapeseed oil, or your favorite vegetable oil are all acceptable.

An easy method is to apply a small amount of oil to the pan, wipe it onto the sides, and then heat it on the stove until it&#;s very hot. Wipe the exterior with oil and place the pan upside down (to allow excess grease to drip) in the oven at 450 degrees for an hour. Let the pan cool for at least an hour and then scrub it with hot water and kosher salt to remove any oil residue.

Any time you cook something with fat or oil, the pan&#;s seasoning will improve. A very well-seasoned pan will be smooth, black, and shiny, and drops of oil will bead up on the surface. Once a pan is well seasoned, it will need little additional seasoning or maintenance, but if your pan starts to look dull or water doesn&#;t bead on the surface, you can repeat the seasoning steps or just make sure to cook some bacon or other fatty foods.

How do you remove the seasoning from a cast iron pan?

In normal use, there should be no reason to remove the seasoning, but if you need to, you can remove it by placing the cast iron pan in your oven on the cleaning cycle or heating it in on the grill if it can reach high temperatures. Once the seasoning is removed, the pan should be treated like it's new&#;with washing, drying, and seasoning.

Why Trust The Spruce Eats?

The author of this piece, Collier Sutter, personally tested cast iron pans in our lab to determine the best ones for this list, replicating the same recipes and measuring specific data points. She also included insights from our freelance reviewers to get the home cook's perspective.

This piece contains additional reporting and text by Donna Currie, who tested several products for this roundup, and Bernadette Machard de Gramont, our cookware beat reporter, who interviewed a professional chef for help with this piece.

Sources

• Elodie Introia, a Los Angeles-based chef

The one drawback of a finished surface is that the pan goes through a bit of an awkward cosmetic phase as you develop the seasoning. For the first couple of months, expect your pan to look a little mottled and inconsistent in color. It doesn't impact the performance of the pan&#;like all cast iron, it continues to get better over time. The same process happens to a pan with a rougher surface, it's just harder to see.

Are you interested in learning more about Cast Iron Cookware? Contact us today to secure an expert consultation!

All that being said, we still think that for most people, a standard cast-iron pan is an excellent cooking tool, and a well-seasoned, well-cared for specimen will deliver all that you want. The surface alone isn't enough to justify getting a higher end pan, which is why we weren't crazy about all the new cast-iron brands on the market. Rather, the advantage of an upmarket cast-iron pan comes from adding all the design differences together. They make for a pan that's just more enjoyable to use and one that's worth splurging on.

There's also something to be said about supporting small-scale domestic manufacturing businesses, but that's a whole other conversation.

Other cast-iron skillets we tested

Stargazer Cast-Iron Skillet

The Stargazer Cast-Iron Skillet was a lovely pan to use. It has a generous helper handle, a smooth cooking surface that came nonstick right out of the box, and a curved lip in lieu of a pour spout that does a great job of pouring without dribble. It was on the heavier end of the spectrum though (5.2 pounds), and we ultimately found ourselves drawn to the lighter weight pans. However, this is still an excellent pan, and as far as polished-cast iron prices go, is very reasonable.

Smithey Ironware Skillet

Smithey Ironware's No. 10 Skillet is a gorgeous pan that boasts a lovely bronze luster right out of the box. The polished surface had a great base nonstick surface that we think will only improve with use. Just be prepared for a bit of an awkward phase in terms of appearance as this pan breaks in. The one drawback is its weight, the heaviest of the 10-inch lot, coming in at a whopping 5.8 pounds.

Field Company Skillet

The Field Company's No. 8 Skillet, at 4.3 pounds, was the second lightest of all the 10-inch skillets we tested. Field Company has a more matte finish than other vintage style and it was a little more forgiving with initial seasoning attempts compared to its glossy counterparts. Like the Stargazer below, the Field has a curved lip instead of pour spouts, however we found that the Field's wasn't curved enough to keep oil dribbling down the side.

Victoria Cast Iron Signature Pan

The makers of our winning budget cast iron recently came out with their own higher end pan that has a more intricate design and smooth, polished cooking surface. Compared to pans from Lancaster, Smithey, or Field, Victoria's upscale pans have a far more robust, pre-applied seasoning that amplifies it's nonstick capabilities right out of the box. Overall, it performed on par with the Lancaster, but it was still notably heavier than our winner. We also weren't so keen on the design finishes. The handle has a brass insert designed to stay cool longer, but during testing we found that it actually warmed up faster than the surrounding cast iron. Not a huge deal, since we think stay cool handles are a bit overrated anyway (all cast iron handles eventually get too hot to touch, so it's worth getting in the habit of using a pot holder or handle cover of some sort at all times).

Victoria Signature Soft 10-Inch Skillet

Borough Furnace Frying Skillet

The Borough Furnace Frying Skillet is a beautiful piece of cookery made out of a small workshop in Upstate New York. We like that the company uses recycled iron in its manufacturing process. However the pans weren't our favorite. The shape of the pan&#;shallow and with outward angled walls&#; diminishes its versatility, and the long handle, while cool at high temperatures, digs into your hand when you hold it. Not only that, it's a hefty six pounds, and the most expensive in the lineup.

The Lodge Classic Pre-Seasoned Cast-Iron Skillet

The Lodge Classic Pre-Seasoned Cast-Iron Skillet is available in many sizes including 10.25-inches and 12-inches. For around $20, it's a versatile and effective piece of equipment from an USA-made legacy brand with a lot of trust in the space. The Victoria simply came with a better seasoning out of the box, and was slightly more comfortable to hold and maneuver.

Victoria 10-Inch Cast-Iron Pan

The Victoria 10-Inch Cast-Iron Pan had big shoes to fill; we assumed it would be a top performer because we loved the brand's 12-inch model so much. But the 10-inch skillet doesn't have a helper handle on the side, which felt like a dealbreaker for such a heavy-duty piece of equipment. This was a tough pan to move into and out of the oven, and from the stovetop to the table, even with an oven mitt.

Ooni Cast Iron Skillet Pan

The Ooni Cast Iron Skillet Pan came with a detachable handle that's actually genius for in-oven baking. It has super shallow walls which makes it more suitable for making pizzas (makes sense since this is a pizza oven company) or pancakes, and for sautéing or searing on the stovetop. But if you want a cast iron pan for those purposes, instead of, say, deep frying, this is a good one to get.

Ooni Cast Iron Skillet Pan

Amazon Basics Pre-Seasoned Cast-Iron Pan

The Amazon Basics Pre-Seasoned Cast-Iron Pan had some strong ergonomic features, including an easy-to-grip handle with a thumb imprint and a robust helper handle, but the pre-seasoning it claimed to have right out of the box was virtually non-existent.t.

Camp Chef Cast-Iron Skillet

The Camp Chef Cast-Iron Skillet also turned out to be a pre-seasoned pan that wasn't especially nonstick straight out of the box. However, it responded remarkably well to additional seasoning: It was easier to achieve an even coat of seasoning on the surface of this pan than the classic Lodge. And after just one round of seasoning, the surface became very nonstick. This is a perfectly good option for an inexpensive cast-iron skillet, though the brand doesn't have as strong a reputation as some others we tested.

Lodge Pro-Logic Seasoned Cast-Iron Skillet

The Lodge Pro-Logic Seasoned Cast-Iron Skillet had the same surface and seasoning as the standard Lodge cast-iron, but a sloped handle and curved sides intended to make it more comfortable to use. The handle has a thumb print similar to the Amazon Basics pan, and it's easy to grip and maneuver. There's also a large helper handle (though no pouring spouts). The curved interior should have been great for flipping, but the pan weighed 5.1 pounds, so it was more cumbersome to move around.

The Lodge Blacklock 96

The Lodge Blacklock 96 is Lodge's answer to the new generation of smooth cast iron pans. It looks similar to the classic Lodge skillet but differs in a few critical, useful ways. It is among the lightest, (Lodge&#;s website claims it&#;s 3 pounds 14 ounces, which would make it the lightest, but our scale had it a touch heavier than the Lancaster). It's also triple seasoned, which we found yielded a more effective out-of-the-box natural nonstick layer than the average Lodge. However, we weren't crazy about the handle which dug into our hands, and the surface, while smoother than a standard Lodge, was still considerably rougher by upmarket skillet standards.

Finex Cast-Iron Skillet

The Finex Cast-Iron Skillet was a unique addition to the test; the product comes from the Portland, Oregon-based company that has made a few changes to the design of traditional cast-iron skillets. First, the pan is octagonal, designed to provide eight easy access points for flipping food; second, it has a stainless steel spring that wraps around its handle to prevent it from getting hot. It also has that smooth surface of the vintage style pans. Ultimately, we found the larger handle cumbersome to hold and preferred pre-seasoned models for cooking with right out of the box.

Valor Pre-Seasoned Cast-Iron Skillet

The Valor Pre-Seasoned Cast-Iron Skillet is a restaurant favorite: It's inexpensive, classically designed, and built to take a beating. We appreciated how nonstick it was right out of the box and only wished that the pour spouts on either side were a little bigger&#;these were tougher to use than those of other 12-inchers we tested. That said, for a budget pick that you can use the day you buy it and every day after, the Valor works fine.

Backcountry Cast-Iron Skillet

The smooth surface of this pan fried up an egg with no sticking, but the handle was a little too short and clunky. On a cosmetic level, there were some unsightly edges, seams, and nicks in the metal cast that a cast iron pan at this price should probably not have.

Kitchenaid Cast-Iron Skillet

A relatively new addition to the Kitchenaid product lineup, they currently only offer a large 12 inch skillet. It has a more modern shape with a nice long handle. The cooking surface however is roughly the same quality as a Lodge cast iron skillet, but at twice the price.

Barebones Cast-Iron Pan

The thing our testers loved the most about the Barebones pan was the lid that came with it, which has a nice copper handle. Performance-wise it was middle of the pack, but wasn&#;t too heavy, and the long handle was nice.

Butter Pat Industries Skillet (Temporarily unavailable)

When we tested Butter Pat Industries cast-iron we found them to have incredibly high quality. In the company announced it had been acquired by Yeti (of cooler fame) with an eye towards expanding their production. Both companies are known for excellent products, so we have no reason to doubt the new Butter Pat x Yeti pans will be experience any issues, but we have not tested them yet, mostly because, at the time of writing they were unavailable to the public. We'll keep an eye out to see if they're added to Yeti's regular lineup in the future though.

The Heather 10-Inch Polished Cast Iron Skillet

Müeller Cast Iron Pan

A run of the mill, barebones cast iron pan. We found the out of the box seasoning relatively scant, and the cooking surface rather small relative to the 10-inch diameter. It is a perfectly serviceable pan, but there are plenty of other better alternatives out there.

Mueller Pre-Seasoned Cast Iron Skillet

Cuisinel 12 Inch Cast Iron Skillet

A favorite among Amazon shoppers, this skillet had some solid attributes like a generous 3-inch depth and high sides for frying and an included glass lid (one of the few pans that had one), but ultimately it was an unremarkable pan. For a pre-seasoned pan, we found the seasoning to be pretty inadequate compared to the Victoria. All in all, a decent pan, just not the best of the bunch.

Cuisinel Cast Iron Skillet with Lid

Utopia Kitchen Skillet

The Utopia Kitchen Skillet is a mass-produced pan that bears many similarities to Lodge pans. However, the factory seasoning was inferior (something that matters in our mind for budget pans), which led to it being one of the stickier fry pans out of the box.

Utopia Kitchen 12.5-Inch Cast-Iron Skillet Pan

How to season a cast iron skillet

One of the most intimidating aspects of dealing with a cast iron skillet, particularly those with a smoother vintage-style surface, is building up and maintaining the seasoning. Yes, pretty much every cast-iron pan you&#;ll find will come pre-seasoned, but we&#;d be lying if we said that they were indestructible right out of the box. A lot of cast-iron lovers will say that the best way to develop the seasoning on your cast-iron pan is to simply cook with it regularly. This is true to some extent, but certain cooking techniques, and overly vigorous scrubbing can damage and remove underdeveloped seasoning, and might leave you with some bare spots. This isn&#;t a big deal&#;you might just need to use a little more fat the next time you pull it out to cook&#; but you might find that you will need to re-season it in the beginning.

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