The 6 Best Cast Iron Skillets for 2024, Tested and Reviewed

Chef Willis is certainly not alone in her love of cast iron cookware. We love cast iron so much that we wrote a complete guide to owning it and have plenty of cast iron skillet recipes you may want to try. To find the best cast iron skillets, we rigorously tested over 20 pans to observe their heat conduction, retention, and distribution. Read on for our top-rated picks, plus a few helpful insights on cast iron cleaning and care.

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Willis uses her skillet so often that she washes it and puts it right back on the stovetop after use. "Mine is so old and well-seasoned that it can cook anything," she said. "It's a great metal, it heats up fast, and it holds an even heat. It's fairly inexpensive, whether you get a brand new Lodge pre-seasoned pan or find one at a garage sale or a thrift store. It would be one of the first pans I would suggest to anyone building a kitchen.”

A cast iron skillet is an affordable kitchen workhorse that lasts, and many cooks have owned their cast iron skillets for years. 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 and drove the car down, I put the jewelry, the unreplaceable art, and the cast iron skillet in my car.”

Any food, however, was easily cleaned with warm, soapy water and a sponge. We recommend hand washing while you can put it in the dishwasher. The handle stays cool initially but will heat up as the skillet retains heat through use. We loved the two pour spouts, which make pouring grease and scraping food bits out of the skillet effortless.

We love everything Le Creuset, and it dominated in our enameled cast iron skillet testing. Available in the brand's rainbow of colors, the skillet is built like a tank. When we tested, it gave great sear with fatty beef but ran into some issues with eggs and cornbread sticking. We still found it up for any task, including crepes. We did think this pan was a bit too shallow since grease spattered everywhere during seasoning. We used a splatter screen to mitigate any mess.

It wasn't hard to clean the skillet, and it just needed a thin coating of oil once dry to keep it seasoned. This skillet is at the higher end of the Lodge cast iron price range, but we still say it is a reliable, lightweight pan that performs well for most cooking tasks.

The Lodge Blacklock Triple-Seasoned Cast Iron Pan is the brand's higher-end cast iron skillet. The aesthetics match the traditional Lodge look with an homage to the brand's roots. We found this pan incredibly lightweight, and the width and sturdiness of the main handle made it easy to hold with one hand. 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 also found the pour spouts to be a bit too small to promote a smooth and consistent pour. We found the pork searing capabilities to be lesser than those of its competitors as it was uneven and not golden.

Still, we found this an incredibly versatile and top-performing cast iron skillet during testing and recommend this for home cooks who want a fancy pan that gets the job done. Just make sure you keep it seasoned so it stays in good shape.

The Stargazer 10.5-inch Cast Iron Skillet was easy to use and control. The large helper handle with a wide opening makes the skillet sit nicely in hand, and the curvature makes it easy to use one-handed. The smooth, flat bottom of the pan allowed any stuck-on debris to release quickly with soap and a scrubber. In our tests, the cornbread was cooked evenly and released from the cast iron pan with one tap, though the searing on the pork loin was uneven in sections. The temperature would be even at first but then unbalanced as time passed. We found differentials as much as 20 degrees between some areas of the pan.

Given its performance, we also loved the value since this was the most inexpensive cast iron skillet on our list. This skillet also provided even heating, with consistent temperatures throughout the center and edges of the pan. It's an overall sturdy cast iron skillet that cooks evenly. And it's also super easy to clean with no seasoning required.

We found the regularly sized handle on Camp Chef’s 10-inch Seasoned Cast Iron Skillet to be comfortable to hold thanks to its curvature, though the helper handle was a bit too small. The handle came in handy when flipping out cornbread and taking the pan out of the oven. We called it the easiest to use out of all the tested models. 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.

The skillet provided a consistently even sear on pork, and the color was an even golden brown.

The skillet's helper handle and spout make easy work of pouring off any liquid from the pan during cooking. It's easy to clean, and any debris left inside the pan was wiped away easily with warm water. The price point makes this skillet affordable for most households and a great housewarming gift for anyone starting a new chapter.

Lodge's Pre-Seasoned Cast Iron Skillet continues to be our benchmark for cast iron pans. This skillet provided the most even browning across the board, and cornbread was easy to turn out during our tests thanks to the included silicone handle. Neither pork nor cornbread got stuck in the Lodge, and we're always pleased with its consistent heat distribution and searing capabilities. We loved how golden the cornbread got on top and bottom, and it was very easy to turn out, thanks to the silicone handle that came with the skillet.

The pour spout on the skillet is relatively tiny, and there were small drips when pouring.

We love the large helper handle and how easy it is to control the skillet.

Our Favorite Cast Iron Skillets

Our Best Overall winner was the Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet, which is no surprise given the brand's reputation for inexpensive, quality cast iron skillets that stand the test of time. We also loved the versatility of the Stargazer 10.5-inch Cast Iron Skillet.

How We Tested Cast Iron Skillets

In our tests, we sought to evaluate each skillet based on its heat conduction, heat retention, and heat distribution. We assessed how quickly and evenly they heated on the stovetop and then measured the temperature at the center and edge of the pan. We seared pork loin pieces to observe the cast iron's performance when searing at high heat to evaluate consistency in temperature and more. The color was a consideration in the results. We also looked at the color when testing baked cornbread. We wanted evenness and also evaluated how easy it was to release out of the pan.

To test the cast iron skillet’s pour spout performance and the maneuverability of its design and handles, we made cornbread. We also noted how easy each skillet was to clean, season, and handle since cast iron pans are notoriously heavier than other everyday skillets. After cooking, we cleaned and stored the pans to see how easy they were to integrate into everyday use.

Factors to Consider

Type

Buying a standard frying pan is definitely a little different from shopping for cast iron, which comes in various finishes, such as bare, seasoned, and enameled finishes. Most of our recommendations are pre-seasoned, but others may require a seasoning process. The texture of cast iron pans is also a consideration, as some are finished smooth, and others are rougher. Also, ensure that your cast iron is safe for glass or induction stoves if you have one, as some are not. There are also cast iron skillets with different handle materials, such as wood, so make sure yours is oven-safe if that is a consideration.

Size

Cast iron skillets come in various sizes, ranging from 5-inch miniature pans to 15-inch options. Chef Willis recommends a 10-inch cast iron skillet for most households, as it provides enough diameter for everyday tasks like making pancakes, frying chicken, and baking cakes. "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 said.

Care and Maintenance

Wash your cast iron with water and soap after each use and air dry. It's good to get into the habit of oiling your cast iron after it is washed and dried after use. Neutral oils rather than olive oil are preferred. A cast iron chainmail scrubber is another easily washable tool you can reuse and pop in the dishwasher to remove stubborn bits. If your cast iron rusts or you have other issues, we've got an article to help.

Some may think cast iron is indestructible, but Willis reminds us it is not shatterproof. In her experience, she's had cast iron pans crack from stress fractures during use and suggests treating your pans very carefully. "It is a molten thing, and it's not stainless steel," she said. "If you look at its durability, it's just not as strong as stainless steel. A cast iron pan can crack and shatter."

Ease of Use

Maneuverability is a consideration when choosing cast iron. You want to pay attention to features that help make cooking a cleanup easier, such as handles and pour spouts. The length of a handle and the addition of helper handles are all key considerations. If you have a smaller hand, for instance, shorter handles are a better choice. A helper handle you will be doing anything that requires you to pour ingredients out of the cast-iron skillet. And it is important to pay attention to how well the pour spout performs. We considered all of these factors during testing to ensure these cast iron skillets perform.

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Frequently Asked Questions

• Do I need to pre-season a cast iron skillet?

  It depends on the manufacturer, so check the specifications. Most skillets come pre-seasoned, but you need to keep it up after repeated use. Even when it is pre-seasoned, cast iron is not nonstick, despite some misconceptions. "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 said. (You will likely also need to reseason your cast iron periodically, too).

• 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, though she sometimes uses a squeeze of fresh lemon to finish a dish of pork chops. Willis recommends using an enameled cast iron skillet if you want to make something super acidic, like a slow-cooked tomato sauce.

Other Cast Iron Skillets We Tested

Strong Contenders

Marquette Castings Skillet ($250 at Marquette)

This cast iron is a professional-grade pan that can handle any tasks you throw at it, from searing, braising, cooking vegetables, and cornbread. Its price is the only thing that may deter home cooks. However, it is so well-made it should last a long time with great care. 

Cuisinel Cast Iron Skillet ($23 at Amazon)

This is an excellent skillet for a home cook who wants the most value for their money without many bells and whistles. Though the small handles might not be for everyone, it's excellent for cooks with smaller or weaker hands who may struggle with more cumbersome pans. 

Calphalon Cast Iron Skillet ($50 at Calphalon)

We found this pan to be nonstick, and it is straightforward to clean. Plus, it comes seasoned, so there is no prep involved. It performed well in all of our tests, and it's an excellent price for a utilitarian pan. 

Utopia Kitchen Cast Iron Skillet ($17 at Amazon)

While the pan is inexpensive, the comfort and design could be better. However, we found its performance helped to bring that up a notch in the end. It's a good starter pan for a college student or burgeoning cook that you won't feel guilty throwing out if it gets ruined. 

Field Company Cast Iron Skillet ($145 at Field Company)

While we found this to be a beautiful pan, it was uncomfortable to use, and it could have been designed better as its performance was subpar. It's also costly for a pan that was not in good shape after we tested it.

What Didn't Make the List

Not every cast iron pan we tested passed muster. 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.

• Lodge Chef Collection ($34 at Lodge)
• Victoria Cast Iron Skillet ($25 at Amazon)
• Lancaster Cast Iron Skillet ($175 at Amazon)
• Lodge Pro-Logic Seasoned Cast Iron Skillet ($70 at Amazon)
• Nest Homeware Cast Iron Skillet ($155 at Nest) 
• Amazon Basics Pre-Seasoned Cast Iron Skillet ($29 at Amazon) 
• Smithey Traditional Cast Iron Skillet ($160 at Food52)
• Finex Cast Iron Skillet ($250 at Amazon)

Our Expertise

Jennifer Zyman is a Senior Commerce Writer 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. To write this story, she used research and expert advice from James Beard Award-winning cookbook author and chef Virginia Willis. 

"Back in the day", cast iron pans were manufactured in a much more labor-intensive way. Each sand mold (minimum of 2 per item) was hand-rammed around a form, which was a wood (later aluminum) "positive" of the pan to be produced. The forms were slightly larger than the finished pan to allow for the shrinkage of the iron as it cooled. Molten iron was poured by hand into the forms, which is as much art as science to do properly. After the iron hardened the frames of the molds were removed, and the "raw" pan was ready for machining. First the "gates" on the edge of the pan were removed by nipping/grinding. The pan was then placed in an apparatus similar to a brake drum lathe and turned. A counter-turning grinding burr (shaped as a truncated cone) was run across the cooking surface of the pan. The quality of the result was due to the fineness of the sand used in the mold, the age/quality of the grinding burr, and the skill of the machinist. The bumps didn't get "smoothed out with use". To my knowdledge, none of the major hollow-ware manufacturers sand-blasted any if their products.

In the late 50's, early 60's, domestic manufacturers had to compete with imports if cheap overseas manufacture. Labor overhead made the old manufacturing methods economically unviable. The surviving manufacturers, BSR and Lodge, retooled for automated casting. This led to the thicker, unmilled pans that are with us today.

The spiel about "the rough surface is for pre-seasoning" us pure marketing BS. I bought Lodge dutch ovens in the 70's that had the rough surface and NO PRE-SEASONING. They were, however, shipped with a thin coat of paraffin wax to prevent rusting. Lodge came up with the "pre-seasoning" story years after they started selling un-milled pans (and people complained about how tough it was removing the wax coating).

Older, smoothly milled, properly seasoned pans are WAY slicker than you can get any rough surface iron. My daily egg-fryer is an unmarked Lodge #5 from the 40's. It was a $5 crusted-up wreck of a thrift store find. Degreased in a lye bath, further cleaned by electrolysis, and re-seasoned with 6 baked coats of flax seed oil. With a wipe of oil, over medium heat, the cooked eggs slide around in the pan, nearly as slick as Teflon.

Furthermore, cast iron does NOT do a good job distributing heat, but DOES do a good job retaining heat. Copper, and even cast aluminum, are better heat conductors/distributors. A thinner cast iron pan works just as well as thick one. The only thing that thicker, rough finish cast iron does better than the smooth pans is sear meat.

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