Cooking with cast iron can be a labor of love, but if you treat it right, your skillet will last a lifetime.
I've spent hours cooking with cast iron skillets to bring you my complete ranking of the top skillets you can buy. My overall top choice also happens to be the least expensive in the guide: it's the Lodge Cast Iron Skillet. An iconic bare cast iron brand for a reason, the Lodge comes pre-seasoned and is a dream to use and maintain.
The Quick List
Lodge is well-known as the king of classic cast iron, and one of its biggest selling points is value for money. At a fraction of the price of any of the other skillets in this guide, it is made to last a lifetime and delivers even heating and quality cooking from the very first use.
There's a reason Le Creuset cast iron is so iconic. With a naturally nonstick finish, this skillet offered unparalleled evenness and heat retention, cooking everything from steak to scrambled eggs without any trouble. If you want something lower-maintenance, it's a great choice.
Staub is one of the most well-respected cast iron brands out there. Its French-made enameled skillet is my top pick for versatility on account of its deep sides and easy cleaning.
How to choose the best cast iron skillet
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Let's be honest, most cast iron skillets look very similar, so how different can they be on test?
While it's true that a lot of cast iron skillets offer a similar level of performance, there are still lots of factors worth considering.
Most importantly, you should consider whether you want enameled or bare cast iron. When most people think of cast iron skillets, they're thinking of bare cast iron. This requires seasoning to maintain its natural nonstick finish.
But when it comes to iconic cast iron brands like Le Creuset, you're thinking of enameled cast iron. This is still cast iron, but it's coated, which means you won't need to season it and can clean it just like your other pans.
Looking for proper, dyed-in-the-wool cast iron? Go for bare cast iron brands like Lodge.
Looking for a fancy new skillet that can reach high temperatures and still offer the same chemical-free benefits as traditional cast iron? Go for enameled brands like Le Creuset or Staub.
Best cast iron skillet
Lodge is one of the most well-regarded cast iron brands on the market. Whether you're a beginner or seasoned pro, these skillets will quickly become a workhorse in any kitchen. Not only is it my top pick, but it's the most affordable option in this guide.
The skillet arrives already seasoned, and while it's one of the heavier skillets I tested, it's easy to maneuver and the handle is sufficiently long to not overheat while you're cooking.
When it came to my tests, the Lodge excelled in every one. It pre-heated fast, and evenly, resulting in a delicious steak and perfect fried eggs with zero sticking. When cooking pizza, I was able to get a good crisp on the base and an even finish across my toppings.
As with all bare cast iron, cleaning is a little more prissy than your typical pan. You need to dry as soon as you're finished washing to prevent rust, and then rub down with neutral oil to sustain your seasoning. Once you've got the routine in place, it couldn't be easier, and Lodge's pre-seasoning means you can get straight to cooking as soon as your skillet arrives.
Best enameled cast iron
If you want an enameled skillet, you'll be pleased to hear that Le Creuset's reputation is well-deserved. Since the skillet’s interior is made of black satin enamel, it doesn’t require seasoning, making it very low-maintenance. And while this skillet is heavy compared to others I tested, it maneuvers easily, and the handle is comfortable to hold. It's a little on the short side, though, so it does get hot after prolonged use.
Because enamel is naturally non-stick, this skillet performed especially well across my egg tests, making it ideal for those who want to break up with Teflon coatings. And due to its solid cast iron construction, it did an outstanding job of cooking steak. The 10-inch version will only fit one steak at a time, but Le Creuset does sell larger alternatives.
You can even pop this cast iron skillet in the dishwasher, but the brand recommends hand washing. This is easy, but be careful not to use anything too abrasive, or you could damage the enamel.
The only real gripe I have with this skillet is the price. When you can pick up a Lodge skillet for a tiny fraction, it's hard to justify the cost of a Le Creuset. But just because it's expensive doesn't mean it's not worth it.
Best cast iron skillet for multitasking
It wouldn't be a cast iron skillet guide without mentioning Staub. The go-to cast iron brand for those in the know, Staub creates beautiful, sturdy pans that will last for generations. I tested its 28cm / 11 inch skillet in 'eucalyptus', one of the brand's latest shades. It's a real looker, and I enjoyed the long handle which helps to offset its hefty construction. However, unlike the Le Creuset and Lodge pans, its second handle isn't looped, making it slightly less sturdy.
This skillet features an enamel coating that looks like a glossy ceramic. It resists chips, cracks, and rusts, and never needs to be seasoned. The side spouts are convenient for draining liquids, and due to its deep sides, it's great for cooking everything from tarts to shakshouka.
I did find that this skillet took some time to pre-heat, likely because it's on the larger side. Once it's ready to go though, it will give you an even finish on steaks and burgers, and eggs will move smoothly around the interior with no sticking. Cleaning is easy, but you need to be careful not to damage the enamel. As with Le Creuset, the brand does not recommend dishwashing, although I've done this with enameled cast iron in the past and it's always been fine.
Best premium cast iron skillet
Looking for a bare cast iron skillet but want a step-up from Lodge? Check out the Victoria Signature 10-inch Cast Iron Skillet. It's engineered to perfection, with brass details that give it a premium finish. Everything is made by hand in Victoria's family-run Colombian factory, and the skillet comes pre-seasoned with 3 layers of non-GMO flaxseed oil.
This skillet's performance is hard to fault. It's incredibly forgiving for a bare cast iron pan, likely on account of its sandblasted textured finish, which makes it especially easy to reseason. I've had this skillet the longest of every model in this guide, which means I've used it for all manner of dishes. Its deep sides make it relatively versatile, and its spouts are angled for precision pouring. I had no trouble with eggs sticking and my steak came out perfectly seared. It's also great for cobblers and other saucier dishes on account of its high walls.
You do need to give this skillet some extra TLC. My partner let it air dry (a cardinal sin in the world of cast iron) and it immediately tarnished, but I was pleased to see it clean up relatively easily when I re-seasoned. I wouldn't make this your starter cast iron, but if you want to upgrade, it's a trusty skillet that will become a prized possession from first use.
I also tested
A lot of testing went into this guide, and not every skillet made the cut. Here are the other models I put through my testing.
How I tested the best cast iron skillets
I've been testing cookware for five years and it's one of my favorite parts of my job. There are two types of people: those who love to cook and those who hate it, and I fall firmly into the love category.
Cookware is not just something to get me from A to B. I get quite attached to my favorite pans and pots, even if they're not especially fancy, because there's a ritual to using them daily and keeping them in good condition that I enjoy. That's why I love cast iron cookware, and why I'm always up for testing the latest release.
To determine the best cast iron skillets, I conducted a variety of recipe tests across some of the most popular brands. In each cast iron skillet, I scrambled eggs to see how evenly and consistently they cooked. I also judged how easy the eggs were to transfer from the skillet to a plate and how much residue was left behind.
I also seared steaks in each skillet, noting how long it took to get the perfect sear, and whether the skillet achieved an even heat distribution. For roasting peppers, I looked for the perfect balance of seared, yet crunchy. The final recipe test was baking pizzas in the oven. For this, I judged how evenly and uniformly the crust baked, how the cheese melted and the sauce and other toppings combined during the baking process.
In addition to cooking tests, I also gauged ease of use. I judged how heavy the cast iron skillets were to maneuver, how easy it was to pour liquids out, and how easy or hard it was to clean the skillets.
What to Look for in a Cast Iron Skillet
I spoke to three chefs to get their opinion on what you should consider when it comes to cast iron skillets. Chef Joshua Weitzer, a top chef instructor at ChefPassport, tells us that his father was a cast iron skillet producer, and this is a topic close to his heart. Ben Rayl is a chef and food blogger at Comfortable Food, and Sam Lippman is a chef at Hooray Foods.
Enamel vs bare cast iron
“Cast iron skillets come in two forms: traditional and enameled, and choosing between the two largely depends on how you plan to use your skillet,” says Rayl.
“If you’re going to use it sparingly — less than three times a week — then enameled might be better for you because the coated surface of these pans is easier to clean and maintain,” he says. “However, if you’re constantly using your skillet on a daily or almost-daily basis, then the traditional one is a great choice.” (Note: enameled cast iron skillets don’t need to be seasoned — but they’re not as durable.)
For more info on the differences, check out cast iron vs enameled cast iron skillet — which is better?
Also, some cast iron skillets are pre-seasoned before they leave the factory, while others need to be seasoned before first use. However, Rayl says the need to season the cast iron skillet lessens the more you use it. Seasoning means that oil has been baked onto the pan, and helps ensure that food doesn’t stick to it. Seasoning also prevents rusting. The more you cook, the more layers of oil and fat you’re adding to the cast iron skillet. Here's how to season a cast iron skillet for guidance.
In addition, Lippman says you need to make sure to choose a pan that is 100% cast iron throughout. “No plastic parts, coatings, gimmicky handles, etc.; however, using a silicone handle cover is fine if your pan transfers a lot of heat to the handle.”
What size cast iron skillet is best?
“Personally, I prefer to use a 12-inch skillet because it gives me bigger room to cook on,” Rayl says. “It’s also the largest size you can have without having the issue of uneven heat conduction.”
In addition, Lippmans says having 2-3 different sizes helps, depending on what you're cooking. “Surface area for searing being the most important consideration for cast iron cooking, start with a 10-12" pan,” he says. “There are also great cast iron options for stovetop griddles, woks, crepe pans, pots, etc.” He says it’s important to find a cast iron skillet that fits your burner well for even heat conduction.
“The thickness of cast iron skillets gives them their ability to maintain a constant cooking temperature, and makes them perfect for specific techniques like sauté or slow cooking,” Weitzer says.
Do I need a spout?
“It seems trivial, but the pour spout can make your life easier when you need to remove liquid from the pan,” says Weitzer. “In a professional kitchen, when you need to move fast minimizing the dirt at the same time, this can be a huge time saver, while cooking and while cleaning.”
How to use a cast iron skillet
“I highly recommend grabbing a glass lid that fits your pan for steaming, boiling, creating a Dutch oven, and brazing,” Lippman says.
“You may not expect them to, but cast iron pans are conductive with induction burners, and can be a nice alternative to only metal-finished pans,” he adds. “Serving out of cast iron skillets makes for a nice ‘rustic’ presentation and gives your dishes a straight-from-the-stove feeling.”
In addition, Lippman says cast iron pans make for a great shallow frying environment because they hold temperature so evenly and won't stain. “They are my preferred vessel for frying potato latkes, for example.”
He also recommends preheating and pre-greasing cast iron before adding food. “This helps create a barrier between the food and the pan for a nice ‘non-stick’ surface, without chemical coatings that can chip, or leech into your food.”
