10 things you need to know about cast iron skillets

Apr. 29, 2024

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10 things you need to know about cast iron skillets

They're not as hard to work with as you may think

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There’s a lot of lore surrounding cast iron skillets. People have strict rules about how they must be seasoned and how they should be cleaned. For instance, you should only clean your cast iron skillet with coarse salt and a lemon wedge during the waxing moon, but not on a Monday or while it’s raining lest it become haunted by the spirits of bad meals past and rust into oblivion.

Okay, maybe not as arbitrary as that, but still, a lot of the cast iron skillet advice varies from person to person and those hyper-personal rules that some cast iron skillet lovers swear by might not fit someone else’s lifestyle.

We get it – people who love cast iron skillets are really passionate about them and are so eager about you beginning your cast iron endeavors that they want to protect you from failure at all costs. But those rigorous guidelines can be so intimidating to beginners that they end up losing interest in cast iron skillets before they’ve even started.

Cast iron skillets are more accessible and approachable than they may seem though, and they’re a lot more forgiving than your friend who screams "don’t use soap" gives them credit for. Just ask Peter Huntley, the owner and imaginative designer behind Stargazer Cast Iron in Allentown, Pennsylvania.

Huntley started using and collecting vintage cast iron skillets in 2013, and enjoyed it so much that he started designing his own. In 2015, he founded Stargazer Cast Iron.

Here are a few things you need to know about using and caring for cast iron skillets, according to Huntley.

1. Consider the design of your skillet

Cornmeal comes in more colors than just classic yellow! You can use blue cornmeal to make a colorful cast iron skillet cornbread — Photo courtesy of Kae Lani Palmisano

Cast iron skillets come in a variety of shapes and sizes, all of which can impact how the skillet is used. When it came to designing Stargazer Cast Iron products, Huntley took a lot of the features he liked from his collection of vintage pieces and added them to his custom-made product.

"That surface finish is the gateway drug for a lot of people," says Huntley. "Our skillet has a smooth finish like a lot of the vintage ones used to have. And for me to that was one of the first things I was really excited about."

Another thing to consider when looking at the design of your skillet is the handle. Because cast iron retains a lot of heat, those handles can get really hot, even if it’s not directly over the stove burner.

"To get the handle to stay cooler, we put that fork in it and made it longer to dissipate the heat," Huntley explains, describing the unique shape of the Stargazer’s handle. He also added a larger helper handle, that little handle opposite of the long handle, to help lift up the skillet. Though the skillet is lighter than other cast iron skillets, it can still be quite heavy.

2. The seasoning is renewable

When it comes to rules regarding cast iron skillet care, seasoning is the most contentious issue. But Huntley says not to worry too much about it.

"I think people get overly hung up with what the rules are when it comes to seasoning," says Huntley, "but people just need to keep cooking with it. Most cast iron problems fix themselves, and anything that doesn’t can be fixed by re-seasoning. You warm it up, you coat it with oil, you heat it and it’s good to go again."

To season your skillet, all you have to do is coat it with a thin layer of oil and heat it hot enough and long enough to fully smoke it off. The key here is to make sure that the oil is no longer slick to the touch, but fully baked onto the cast iron skillet. The scientific term for this process is called polymerization.

"There’s a misconception that just wiping the oil on the skillet is seasoning," says Huntley, "but I think unless you fully heated it, unless the oil is polymerized and hardened, it’s not seasoned on there. It’s just going to wipe back off again."

3. There are a multitude of oils you can use to season your skillet

It’s relatively easy to season your cast iron skillet, but what kind of oil should you use? When developing the Stargazer cast iron skillet, Huntley experimented with about 15 different kinds of oils and at the end, he didn’t notice that big of a difference in each oil’s performance.

He does, however, recommend using a vegetable-based oil or any oil with a high smoke point. "We use canola, grapeseed, and sunflower oils at our facility. Any of those are fine," says Huntley. "Some people are all about flaxseed oil as well."

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4. Yes, you can use soap

Another hot topic with cast iron skillets is cleaning. There are plenty of people in the cast iron community who swear off using soap, which, sure, that’s fine, you do you. But soap isn’t going to destroy your cast iron skillet or your seasoning.

According to Huntley, you can use a little dollop of soap to clean your skillet and, if you feel the need, you can always re-season. Just be sure to dry it off immediately after cleaning to prevent your skillet from rusting. With that said, your cast iron skillet isn’t something that you want to leave soaking in the sink.

"If you left it underwater for days, you still wouldn’t destroy it," says Huntley, "but you may see some markings from rust." Even then, Huntley says, with a little bit of work, you can bring your cast iron skillet back to life.

When it comes to soap usage, we may not all agree. But there is one thing we will all agree on, and that’s never putting your cast iron skillet in the dishwasher. The dishwashing detergents may strip away your built-up seasoning, making it easier for rust to form.

5. Acidic foods won’t ruin it

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There’s always a question of what you should and shouldn’t cook in your cast iron skillet. There are some in the community who believe that acidic foods like tomatoes, lemons or wine can ruin your cast iron skillet.

"If you cook with acidic ingredients, yeah, it’s going to deteriorate your seasoning to some degree," says Huntley, "but the seasoning is constantly coming and going. That’s the magical thing about cast iron skillets, its seasoning is renewable."

6. Don’t skip preheating

Preheating is one of the most overlooked steps in cooking. You wouldn’t throw a roast into a cold oven, so why would you put a steak in a cold skillet? If you grew up cooking with aluminum cookware, you didn’t have to worry as much because they tend to heat up quickly. But because of their weight, cast iron skillets can take a little bit of time to heat up. Huntley recommends heating up your skillet 10-15 minutes before you put anything in it.

7. Cast iron skillets are great for cooking more than just meats

Thanks to the heat retention and the way cast iron skillets radiate heat, they’re great for browning and searing meats. But you can cook more than just animal proteins in a cast iron skillet. Huntley, who is a vegetarian, loves the way cast iron skillets caramelize marinated tempeh strips and sauté vegetables.

"Cast iron skillets are great for anything you’re frying or cooking or sautéing in oil," Huntley explains. "It’s great with meats, but cast iron is just as good at browning meats as it is browning potatoes and Brussels sprouts."

8. Cast iron skillets are also great for baking

Cast iron skillets make baking and serving apple galettes easy — Photo courtesy of Kae Lani Palmisano

Yes! This same skillet we recommend for searing your meats and sautéing your vegetables does exceptionally well with baking for all the same reasons – heat retention and heat radiation. Cast iron skillets can evenly bake and brown a wide range of baked goods.

You can make breads, brownies, cookies and cakes all in a cast iron skillet. You can even make pies – cast iron skillets are perfect for baking evenly flaky pie crusts.

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9. Cast iron skillets are incredibly versatile

You can cook, sear, caramelize, brown, sauté, make game day dips and snacks, cook casseroles, and even bake with a cast iron skillet. You can even use the cast iron skillet as a stylish dish in which to serve your meal. Don’t limit your cast iron skillet to one use because you’re afraid of losing the seasoning.

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"You can really bring it back from anything," says Huntley. "Even if the seasoning gets stripped off. The material is really durable. It is really difficult to total a cast iron skillet."

10. Skillets are a gateway into the world of cast iron cookware

Most people discover the wonderful world of cast iron through skillets, but there are other ways to use cast iron in the kitchen. Cast iron Dutch ovens, with their taller walls and lids, are perfect for baking homemade sourdough bread. If you really enjoy grilling and searing meats, try a cast iron grill pan.

There are even cast iron roasters perfect for braising short ribs, or roasting a full chicken with vegetables. In Huntley’s collection of cast iron, he has a vintage cast iron waffle iron.

"Really anything you want to hold a lot of heat," says Huntley, "the heat retention has added value."

The 5 Best Cast-Iron Skillets, Based On Extensive Testing

Known for their premium heat retention and nonstick properties, the best cast-iron skillets are kitchen workhorses: They can sear steak, bake chewy brownies and fry potatoes, all to perfection. Following months of cooking with 10 popular pans from trusted brands, I believe Field Company’s No. 8 Cast-Iron Skillet is the best option overall. Featuring a lightweight build and smooth, polished surfaces, this elegant skillet is a true joy to cook with (and display on your stovetop).

Beloved for their heat retention and nonstick properties, the best cast-iron skillets yield crispy ... [+] fried eggs, golden-brown cornbread and perfectly seared proteins

Illustration: Forbes / Image: Retailer

Here are all the winners from my testing process:

Cast-iron cookware has a lot going for it, but what truly sets the material apart is its ability to absorb high heat and stay hot. This isn’t for nothing: Heat transforms food, releasing new flavors, textures and aromas. And as you cook with cast iron over time, its surface takes on oil, forming the smooth coating known as seasoning. When well seasoned, cast iron is naturally nonstick, capable of yielding lacy-edged fried eggs and golden-brown cornbread. Adding to the material’s versatility, cast iron can be used with virtually any heat source: the stove (including induction), oven, grill or even the campfire. But the best part? Whereas most kitchen tools degrade or lose functionality over time, the best cast-iron cookware only gets better with use and age. (There’s a reason it’s called seasoning.) Ahead, here are the best skillets you can buy.

Best Cast-Iron Skillet Overall

A Lighter, Smoother, Heirloom-Quality Piece

Field Company

Field Company No. 8 Cast-Iron Skillet

Size: 10.25 inches | Weight: 4.5 pounds | Features: Helper handle

Best for:

Home cooks ready to invest in a premium all-purpose skillet
Those in the market for a beautiful gift for their cooking-obsessed friend
People with wrist mobility or strength issues
Bakers who like to make cakes and pies in cast iron

Skip if:

You’re on a budget
You want a skillet with pour spouts

It’s true: You don’t need to shell out a ton of money for quality, American-made cast iron. But if you want an heirloom-quality skillet that’s reminiscent of vintage cast iron, characterized by polished surfaces and a lighter weight, you’ll do no better than Field Company’s No. 8 Cast-Iron Skillet. Made out of recycled American iron, this elegant 10.25-inch skillet is easy to maneuver for everyday cooking while still being heavy enough to conduct and retain heat for searing—and it’s worth every penny.

The Field Company skillet, post-seasoning.

Anna Stockwell

While the pan’s smooth surface wasn’t completely nonstick right out of the box, after two rounds of seasoning in my oven, its black patina was even, glossy and slick. When I seared a New York strip steak, the meat came out with a perfectly brown crust; when I fried an egg, the delicate whites released from the pan without a bit of sticking. Though the No. 8 skillet heated up a bit faster than some of the thicker, heavier skillets I tested, it proved hefty enough to retain the high heat necessary for searing. Better yet, I was able to move the skillet from the stovetop to the oven and back with just one hand.

One thing worth noting, which may be a downside to some home cooks: This skillet doesn’t have pour spouts. Thanks to the pan’s thin and slightly curved lip, though, it’s easy to pour liquids over the side without making a mess. In other words, you likely won’t miss the pour spouts, especially when you consider everything else this skillet brings to the table (or the stovetop). For more experienced home cooks who are eager to invest in a premium pan, the No. 8 skillet will reward you for a lifetime. (If you want to know more about the pan’s strengths, check out my full review of the Field Company No. 8 Skillet.)

Long-Term Testing Notes

After seven months of regular use, during which I’ve used the skillet to make everything from fried eggs to pan-seared chicken breast to deep-fried tofu, it keeps on getting better. The seasoning is slicker than ever, releasing even the stickiest foods with ease, and its heat retention continues to impress. Out of all the pans in my cookware collection (and there are quite a few), this is the one I’ve found myself reaching for the most.

The 2024 Forbes Vetted Best Product Awards are here: Explore our 150 top-recommended items across categories after extensive research and testing.

Best Value Cast-Iron Skillet

A Durable American Icon

Amazon

Lodge 10.25-Inch Cast-Iron Skillet

Size: 10.25 inches | Weight: 5.4 pounds | Features: Helper handle, pour spouts

Best for:

Home cooks seeking a durable, all-purpose skillet
First-time cast iron owners
Those on a budget

Skip if:

You want a polished, smooth cooking surface
You want a lightweight pan you can easily move with one hand

As the country’s oldest cast-iron cookware company, Lodge is synonymous with cast iron. Since its founding in 1896, the Tennessee-based family business is beloved by home cooks and professional chefs alike for their indestructible, all-purpose skillets with highly affordable price tags. In my testing, the brand’s classic 10.25-Inch Cast-Iron Skillet aced nearly every test I put it through, producing tender steak with a flavorful crust and perfect fried eggs. For $20, you’d be hard-pressed to find a more reliable option.

Fresh out of the box, the pre-seasoned skillet—which has a rough surface texture—proved it was up for the challenge. Unlike most of the skillets I tested, the Lodge cleanly released a fried egg without any rounds of seasoning. When I made cornbread, which came out nicely crusted and evenly browned, it lifted with very little sticking. After seasoning the pan twice in the oven, its rough surface was noticeably smoother, which proved to be the optimal texture in my remaining culinary challenges. The steak it produced was beautifully seared and evenly cooked, and the final fried egg slid around the skillet without a hint of sticking.

The final fried egg test in the Lodge skillet.

Anna Stockwell

My main gripe with this skillet is its weight. Clocking in at 5.4 pounds, it’s definitely on the heavier side, meaning it’s hard to maneuver with one hand. At the same time, the skillet’s thicker bottom and walls lend it superior heat retention and searing power, while also adding to its overall durability. Though I wasn’t able to dribble hot oil out of the pour spout by holding onto the main flat handle using just one hand, the easy-to-grip helper handle came in to assist.

My one other concern is based on my years of experience cooking with Lodge cast-iron skillets (outside of this round of testing). In some instances, I’ve had issues with the seasoning flaking off the cooking surface of the skillet in patches, which is relatively common with rougher skillets. While this can be a bother, it’s easily fixable with a quick round of seasoning. Otherwise, Lodge’s cast iron ages beautifully. (For more details, you can read my full review of the Lodge Cast-Iron Skillet.)

Best Cast-Iron Skillet For Searing

A Heavyweight Heirloom That Yields Beautifully Browned Crusts

Smithey Ironware

Smithey No. 10 Skillet

Size: 10 inches | Weight: 6.7 pounds | Features: Helper handle and pour spouts

Best for:

Home cooks who want a cast-iron skillet for steaks and other meats
Those who want something that can go on the stove or the grill
Those who want a skillet they can use over the campfire

Skip if:

You have hand or wrist mobility or strength issues
You’re on a budget

Weighing in at 6.7 pounds, the Smithey No. 10 Skillet is one hefty piece of cookware. All that weight isn’t for nothing, though: It holds and conducts heat remarkably well, lending the polished skillet incredible searing power. If you’re looking for a pre-seasoned pan to make steaks and other substantial cuts of meat with thick crusts and juicy interiors—on the stove or the grill, or over the campfire—this silky-smooth piece is up to the task.

Of course, that weight does carry downsides. While the skillet has a helper handle (it’s unique, too, with three holes for hanging), I found it somewhat difficult to maneuver in and out of my oven. Therefore, this pan might not be the best for those with hand or wrist mobility issues. If you’re okay with the extra weight, though, this pan is worthy of a spot in any cookware collection. Though it did take a little longer to build seasoning, it fried an egg with zero sticking straight out of the box. And when it comes time to wash the pan, the slippery interior releases any stuck-on food with little effort—the only hard part is hauling it in and out of the sink.

Best Upgrade Cast-Iron Skillet

A Lightweight Champion For Everyday Use

Butter Pat Industries Heather 10-Inch Cast Iron Skillet

Size: 10 inches | Weight: 4.8 pounds | Features: Helper handle and pour spouts

Best for:

Home cooks who prefer a lightweight skillet
Those who want a skillet with lower sides for easy sautéing and searing
Those in the market for a beautiful gift for their cooking-obsessed friend

Skip if:

You want the most versatile all-purpose skillet
You want to be deep-fry in your skillet
You don’t want to shell out for a premium piece of cookware

Butter Pat Industries’ Heather 10-Inch Cast-Iron Skillet doesn’t come cheap. Retailing for $245, this hand-cast piece costs more than any other that I tested. But it’s also the most beautiful piece I put to work, with its lightweight build, polished interior and geometric helper handle. Even the bottom of the skillet is smooth, making it easy to slide around a flat electric or induction cooktop. If you’re a seasoned home cook looking to upgrade your cast-iron cookware or you’re looking for a gift-worthy skillet to give to a loved one, this piece is a true stunner.

While this skillet wasn’t the slipperiest out of the box (the first egg I fried got a little stuck), it baked the best cornbread out of all the skillets—the exterior was evenly browned, and the whole thing released quickly and cleanly when I flipped over the skillet. Aside from the high price, the Heather cast-iron skillet has one weakness. Because the sides are less than 2 inches tall, it’s not the most versatile; this skillet isn’t designed for deep-frying or simmering a braise. Instead, this cookware is better suited to everyday searing and sautéing tasks, or for baking perfect batches of cornbread.

Best Enameled Cast-Iron Skillet

An Easy-To-Clean Eye-Catcher

Amazon

Le Creuset Signature Skillet

Size: 10.25 inches | Weight: 6.1 pounds | Features: Helper handle and pour spouts

Best for:

Home cooks with flat electric or induction cooktops
Those who don’t want to care for traditional cast-iron skillets
Those who want a pop of color in the kitchen

Skip if:

You’re on a budget
You want a skillet that will last generations
You want to be able to put your skillet over a campfire or in a pizza oven

Enameled cast iron is simply cast iron that’s been coated with nonporous, nonreactive enamel. While it offers similar heat retention, searing power and stove-to-oven capabilities (with limits), enameled cookware is lower maintenance, as it doesn’t require seasoning and doesn’t react with acidic foods, plus it comes in a wide array of gorgeous colors. If those qualities appeal to you, the Le Creuset Signature Skillet—which comes in over 20 of the brand’s signature colors, like Cerise and Shallot—is the best there is. To start, its design is smart: It has sloped sides that are conducive to everyday sautéing and stir-frying; a large, easy-to-hold helper handle that makes lifting and maneuvering a breeze; and wide pour spouts that can effectively channel liquids into even the smallest of glasses with zero splashing or spilling. And during testing, it fried an egg without sticking and seared a steak evenly and beautifully.

If you’re thinking of adding one of these pans to your cookware collection, keep this in mind: While enameled cast iron releases foods easily, it’s not completely nonstick. Also, while that coating is very durable and strong, after years of regular use, it will start to dull and lose its nonstick properties. To increase the lifespan of the coating, you should avoid using metal utensils, putting it in the dishwasher and heating the skillet above 500 degrees.

Other Cast-Iron Skillets I Tested

I tested eight popular cast-iron skillets from top brands including Lodge, Smithey and Field ... [+] Company.

Anna Stockwell

I tested five other cast-iron skillets that didn’t quite make the cut. None of these pans performed terribly in my home kitchen—in fact, I struggled to eliminate some. But still, the following ultimately didn’t earn marks quite as high as my winners.

Victoria 10-Inch Cast-Iron Skillet: Victoria is a Colombia-based cookware brand known for its affordable cast iron. Though their 10-inch skillet performed fine in my first few tests, I eliminated it due to its overly rough texture, which felt like sandpaper against my spatula.

Lodge Blacklock 96 Triple Seasoned Cast-Iron Skillet: The Blacklock is Lodge’s take on a lighter, smoother skillet. It’s slightly more expensive than the brand’s classic skillet, though I didn’t find its performance to be any better. I also found the handle of the skillet to be difficult and uncomfortable to grip, owing to its elongated hourglass shape and thin, unpleasantly pointy edges.

Lodge Chef Collection 10-Inch Cast-Iron Skillet: This popular model from Lodge is similar to my top pick—it just has more rounded sloped sides. And while those sloped sides make it easier to flip eggs and steak using a spatula, the flat cooking surface area is an inch smaller than in the classic model.

Lancaster No. 8 Cast-Iron Skillet: Weighing in at 4.5 pounds, this Pennsylvania-made skillet is simple yet elegant, featuring a polished interior. That said, it’s not as smooth as most of its other high-end contenders—and it’s more expensive. It also doesn’t have a helper handle, which makes the skillet difficult to lift and maneuver when it’s full of food.

Staub Enameled Cast-Iron Fry Pan: This was a close contender for best enameled cast-iron skillet, but I ultimately couldn’t get over a few of its weaknesses. First, the helper handle is small and therefore difficult to grab, and the pour spouts, though very pointy, weren’t conducive to clean and easy pouring. Lastly, the pan didn’t sear a steak quite as evenly as the Le Creuset skillet.

How I Tested The Best Cast-Iron Skillets

To test the pans' searing capabilities, I cooked a New York strip steak in each.

Anna Stockwell

While cast-iron skillets come in a wide range of sizes, I exclusively tested those measuring around 10 inches in diameter, which is the ideal size for most home cooks seeking an all-purpose vessel. (If your household is larger than four, you might consider a 12-inch skillet, or even larger.) After analyzing the overall construction of the skillets, from the surface texture to the additional features, I fried an egg in each to test its nonstick properties right out of the box. Placing each skillet over medium heat, I added a tablespoon of butter and cracked an egg into the center. Once the egg white was set, I flipped it, noting whether any part of the egg stuck to the skillet’s surface.

My next test helped me observe each skillet’s ease of use, as well as the functionality of its handles and pour spout. After heating 2 cups of canola oil in each skillet, I lifted the hot pan from the stove, pouring the oil from the skillet into a glass measuring cup. (In pans without pour spouts, I simply tipped the skillet to dump the oil out over the edge.) Then, I moved on to a classic test: cornbread. With this challenge, I observed how evenly each skillet conducted and retained heat, and whether the surface was nonstick enough to cleanly release the cornbread. Eight batches of sticky cornbread later—yes, almost all of them stuck a little in the center—I decided to amend my original methodology by adding in two rounds of oven seasoning to the skillets.

After spending a few days seasoning the skillets, I challenged each to tackle one of my favorite things to do in cast iron: sear meat. Because cast iron excels at retaining heat, the skillet’s temperature doesn’t dip significantly when cold food is added, which is why it’s great for searing proteins—it produces flavorful crusts and juicy interiors. After placing each pan over high heat, I timed how long it took for the skillet to get smoking hot, at which point I swirled in a bit of oil and added in a New York strip steak. Once the bottom had a nice charred crust on it, I flipped the steak, timing how long it took to reach 120 degrees (the ideal temperature at which to pull your steaks off for a medium-rare cook). Once the steaks were finished, I evaluated the seared crust on each piece of meat.

To close out my testing, I went back to the beginning. In the most promising contenders, I fried an egg again to see how a few rounds of cooking and seasoning had affected each pan’s nonstick abilities.

Long-Term Testing

Since March 2023, Forbes Vetted home and kitchen editor Amanda Arnold has been using the Field Company No. 8 Skillet in her kitchen, noting how well the cookware holds up to regular use. Her long-term testing notes have been incorporated throughout this piece.

How To Pick A Cast-Iron Skillet

“The best way to choose a cast-iron skillet is to pick it up and see how it feels in your hand,” says Bailey. “If it feels right, buy it.” But regardless of how you’re shopping (in person or online), here are the most important factors to keep in mind as you consider your options.

Surface Texture

All cast-iron skillets are made the same way: by pouring molten-hot iron into a sand mold. Once the pan is cooled, it is cracked out of the casting before getting tumbled and sandblasted to smooth the surface. For an even smoother surface, some cast iron goes through an additional polishing step. Generally speaking, skillets that are sandblasted but not polished (like those made by Lodge) are more affordable, as they’re easier to produce. Comparatively, polished cast-iron skillets (like those from Field Company) carry higher price tags, though they provide you a smoother nonstick cooking experience. That said, a rough surface is not necessarily a bad thing. In fact, Byrn says she prefers cast iron with a little bit of texture for searing steaks and fish because she feels the protein releases more easily. And in the end, after many years of use, a rough surface will eventually grow smoother.

Handles

If you’re in the market for a versatile, all-purpose pan you can use for both cornbread and fried eggs, you want one with a main handle—and its construction is just as important as that of the skillet. Ideally, the handle should be medium length (so it fits in the oven easily) and comfortable to hold, providing you adequate leverage to lift and move the hefty skillet. More specifically, look for a handle that’s flat instead of round so you can easily grip it with a potholder or oven mitt without worrying about the skillet slipping. Whatever you do, steer clear of skillets with handles made from other materials, as they render the skillet less durable and oven-safe.

Because cast iron is heavy, many skillets also feature a smaller helper handle opposite the main handle. That way, you can hold onto the skillet with both hands and better maneuver the vessel. While this feature is beneficial to all users, it’s especially helpful for those with wrist or arm mobility issues.

Pour Spouts

Cast-iron skillets are commonly made with two pour spouts on opposite sides, which make for easy removal of bacon fat and other liquids. While pour spouts are certainly useful—especially for those who like to shallow- or deep-fry in their skillet—not all home cooks will find this feature entirely necessary. Oftentimes, if a skillet has a thin curved lip, it’s just as easy to dribble liquids over the side. And if you plan to bake in your cast-iron skillet frequently, consider those without pour spouts so you can make pies and cakes without the spout interfering with the shape of your baked goods.

Value

You don’t need to shell out a ton of money to score quality cast iron—you can get an excellent skillet from Lodge for around $20. In general, cookware around this price tends to have rougher surfaces, thicker walls and a heavier weight. If you’re willing to spend a little more, though, a premium skillet will reward you (and look gorgeous on your stovetop). Carrying price tags between $100 and $250, higher-end skillets from brands like Field Company, Smithey and Butter Pat Industries typically feature lighter constructions and smoother surfaces, as they’re styled after vintage cast-iron cookware. Because it takes more time and money to cast, sand and polish a smoother, lighter piece, these skillets cost more.

Wondering whether it’s really worth it to upgrade when the price difference is so great? That’s up to you. If this is your first cast-iron skillet, consider buying a more affordable option. If you’re a longtime cast iron user, though, you may appreciate the polished surface and lighter weight of a new, artisanally made cast-iron skillet.

Seasoning

In 2002, Lodge became the first company to start selling seasoned cast-iron cookware. (Before this, cast iron was sold unseasoned, which meant you had to do the work of several rounds of seasoning at home before you could even start to cook.) These days, almost all cast-iron cookware is sold seasoned, sometimes described as “pre-seasoned.” This means you can cook in your new cast-iron skillet straight out of the box, though the seasoning will grow stronger and more nonstick with each use. When shopping for skillets, make sure the one you’re eyeing is pre-seasoned—it’ll make your life a lot easier.

My Expertise

Why should you trust me to help you in your search for a new cast-iron skillet? To start, I’m a classically trained chef who worked as a food editor for more than 12 years, including in the test kitchen of Epicurious and Bon Appétit. These days, I work as a food stylist and develop recipes for home cooks. Last year, I published my first cookbook, For the Table, which features tons of recipes that get cooked in cast iron. In fact, a cast-iron skillet sits on my stove at all times—I’ve been cooking with them my whole life, and it’s my go-to cooking surface for almost every task.

In the course of researching and testing popular skillets currently on the market, I reached out to three food-world experts. I first spoke with New York Times–bestselling writer and baker Anne Byrn, author of the cookbook Skillet Love, about all things cast iron, including everything from what to cook in your skillet when its surface looks dry (the answer is fried chicken) to her favorite brands and styles. I also reached out to Institute of Culinary Education chef-instructor Roger Sitrin, who believes a reliable cast-iron skillet deserves a spot in every home kitchen, owing to its unmatched versatility. Lastly, I consulted chef Mashama Bailey, executive chef and partner at The Grey in Savannah and 2022’s James Beard Award winner for Outstanding Chef, whose favorite cast-iron pan is the deep skillet she inherited from her grandmother.

How Should You Clean And Care For A Cast-Iron Skillet?

Cast-iron skillets have long had a reputation for being difficult to clean and maintain. Among the myths: that you can’t wash them with soap and that seasoning them is a long, difficult process. While cast-iron skillets do require a tad more TLC than your average nonstick pan, by no means are these durable pans hard to care for. (Here are all the tools you need to maintain cast iron.) When it comes time to clean your skillet, wash it with warm water and a nonabrasive sponge or a chain-mail scrubber like The Ringer. Also, contrary to popular belief, it’s okay to use a little mild dish soap when necessary.

Just like wooden cutting boards, cast iron’s biggest enemy is water, as prolonged exposure can lead to rust. That means under no circumstances should cast iron ever go through the dishwasher or soak in the sink. If food refuses to release from your skillet’s surface, keep scrubbing away. Byrn also suggests filling the skillet with a little water and heating it on the stove, scraping away at the stubborn bits with a spatula until the food detaches.

Once your skillet is clean, dry it promptly. While you can wipe the entire skillet down with a paper towel or clean cloth, to ensure no moisture is left behind, it’s best to heat the skillet on the stove. This step also helps open the pores of the iron to better receive oil; once the skillet is dry, rub a little bit of your favorite neutral cooking oil or a special cast iron seasoning oil all over the skillet with a paper towel.

What Exactly Is Seasoning?

Put simply, “seasoning” refers to the hard, jet-black protective coating that lends your skillet its nonstick properties. To get a little more technical, this coating forms on the surface of a cast-iron skillet when oil bonds with iron through polymerization, a process that occurs only at high heat. “Once the oil is past its smoke point, the chains of fatty acids break into smaller chains, and those small chains become the polymers that bond with the iron,” Sitrin explains.

These days, most new cast-iron skillets come factory-seasoned (or “pre-seasoned”). If you care for your cast iron properly, there’s a decent chance you may never need to season your skillet yourself; you can maintain that initial seasoning simply by cooking with oil. If the seasoning starts to flake off or if rust develops, though, you will need to re-season your skillet. To do this, thoroughly wash your skillet, then heat it on the stove until it’s completely dry. Next, rub grapeseed or sunflower oil (or a special cast iron seasoning oil) all over the inside and outside of your skillet with a paper towel, wiping off any excess with another clean paper towel. Then place the skillet upside down in the center of your oven and turn the oven up to 450 degrees. Once the oven reaches its temperature, set a timer for 1 hour; once that time has passed, turn off the oven, letting your skillet stay put until it’s completely cool. If the damage is so deep that further seasoning is required, repeat this process.

“The more you season a skillet, the thicker the coating on the pan is going to get, and the more nonstick it’s going to get,” says Sitrin.

What Cast Iron Do Chefs Use?

Cast-iron skillets are workhorses in restaurant kitchens, where chefs rely on them for everything from duck breast to brownies. Because restaurant cooks typically prepare one serving at a time, they’re most often using smaller skillets—those around 8 inches or so. As for specific go-to brands, Lodge remains a favorite. “You can’t beat the durability and the price point of a Lodge,” says Byrn. Sitrin echoes Byrn’s sentiments. “If you go by brand only, if you select a Lodge pan, you’re going to be in good shape,” he says.

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