The 5 Best Cast-Iron Skillets, Tested and Reviewed

The Bottom Line: The Best Cast-Iron Skillet

Cast-iron skillets are the workhorses of home and professional kitchens for cooking meat and baking everything from cornbread to cobblers. They also make presentation easy as you can serve directly from the pan, which also means the skillet keeps the food warm on the table. When deciding which one to choose, there’s a reason cooks reach for a classic Lodge skillet (view at Amazon)—they work wonderfully, and the price can’t be beat. If your budget allows and you’re the type of cook who likes to serve in your cast iron, the Stargazer (view at Amazon) is a great pick. 

Choosing a Cast-Iron Skillet 

Choosing a cast-iron skillet comes down to three factors: coating, size and price. When deciding which is best for you, read on to figure out which is the best for the type of cooking you do most. 

Decide on a coating 

There are three main types of cast-iron skillets: enameled, bare and preseasoned. An enameled skillet has a glossy coating that prevents most sticking and ensures even heat distribution; however, enameled skillets can’t be heated to as high temperatures as uncoated pans. Seasoning (i.e., building up a layer of protection from the iron) is unnecessary with an enameled skillet. Most cast-iron skillets come preseasoned, meaning they arrive ready to use but need periodic reseasoning to maintain the nonstick coating. But you can also buy bare cast-iron skillets, which require you to season it yourself. If your skillet needs to be seasoned or reseasoned, it’s a job you can easily do at home. 

Select a size based on your household

Cast-iron skillets come in all different sizes: small (6 inches), medium (10 inches), and large (12 inches and larger). Since we’re usually looking to cook two pieces of meat in one skillet, a medium 10-inch skillet is the ideal size. If you’re looking for a larger skillet to serve at least four, opt for a 12-inch or larger skillet.  

Pricier doesn't always equal better quality

Since a cast-iron pan can last forever with proper care, even the most expensive ones are worth the money. However, you don’t have to spend a lot for a great pan, which makes them even more worth their weight in gold. 

Our Cast-Iron Skillet Tests

To find our favorites, we put 21 pans through their paces to see which excelled at heat conduction, ergonomic design and nonstick attributes. Testers seared a pork loin to judge how evenly each skillet would sear the protein and baked cornbread to challenge each pan’s nonstick capabilities. Additionally, we asked testers to assess the pourability of oil using the spout (or lack thereof for some of the skillets) and how easy it was to lift and transport each pan. Finally, we rated each skillet and how it cleaned up: Did food residue lift away easily, or did the job require extra elbow grease? 

We Also Considered

Finex 10-Inch Cast-Iron Skillet with Lid ($250 at Amazon): If you’re looking for a cast iron skillet that’s also a conversation piece, this 11-pound octagonal pan is the winner. But if you're looking for a pan that doesn’t require two hands to move or can sear meat without using a lot of oil, then you may want to consider other options.

Utopia Kitchen 10.25-Inch Cast-Iron Skillet ($18 at Amazon): This model's performance and price were tough to beat, and it even comes in a variety of vivid hues. Our only quibble was with the rather short handle; those with bigger hands struggled a bit. With the exception of this minor detail, Utopia's skillet should still be considered an excellent budget pick.

Smithey No. 10 Chef Skillet ($150 at Smithey): Is it stunningly beautiful? Yes. Does it perform as well as skillets that cost a third of the price? Not even close. Testers found that baking in the Smithey only yielded cornbread that had to be scrubbed off, and we felt there were more affordable options that performed just as well, if not better.

Amazon Basics 15-Inch Pre-Seasoned Cast-Iron Skillet ($48 at Amazon): At 11 pounds and a capacity of almost 3 quarts, this skillet is great if you consistently cook for a crowd. Unfortunately, despite its heavy nature and thickness, we found it didn’t heat evenly, and there were many hot spots that yielded unevenly browned meat.

Victoria Pre-Seasoned 10-Inch Cast-Iron Skillet ($30 at Amazon): Meat seared perfectly, but the cornbread stuck in the Victoria cast-iron pan. However, this model featured the deepest oil spouts, and testers found that this would be an excellent choice for anyone who plans to use their cast iron for frying. 

Common Questions

Is cast iron nonstick? 

Cast iron is not naturally nonstick, but the more you use it (i.e., the more oil and fat you use on the pan), the thicker the seasoning will become and the more nonstick the pan will be. Most cast-iron pans come pre-seasoned now, so all you have to do to keep the coating nonstick is coat the bottom with a very thin layer of oil each time you wash the pan. 

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

When a cast-iron pan is properly seasoned, there should be minimal sticking, and cleanup should be as easy as a bit of water and a sponge. However, sometimes food sticks, and we must scrub the pan with soap and water. This is OK! Simply re-season your pan after use to rebuild the nonstick seasoning. 

How do I season a cast-iron skillet? 

Pre-seasoned cast-iron skillets have layers of seasoning, aka oil, baked into the surface so they come ready to use. However, if you buy an unseasoned cast-iron skillet or find one that needs a bit of rehab, it’s easy to recreate the seasoning. To season a cast-iron pan, first, cover the bottom with a thick layer of kosher salt. The salt is a gentle abrasive that will remove any leftover seasoning without harming the pan. Next, pour in high-heat cooking oil, such as vegetable, avocado or flaxseed, to come up about a half-inch from the bottom of the pan. (Skip oils that burn at a lower heat, such as nut oils, sesame oil or extra-virgin oil.) Place the pan over high heat, and when the oil reaches the smoke point, pour the salt and oil into a heatproof bowl to cool before discarding. Using a ball of paper towels, rub the inside of the pan until smooth. Repeat as needed!

Can I rehab my cast-iron skillet if it has rust or is flaking? 

Yes, cast-iron pans that have rust or peeling off can be rehabbed, but it’s a bit of a process. First, you'll need to remove any trace of rust with steel wool and a good soak in soapy water. We know this goes against all previous advice, but remember, you're starting from scratch! Dry the pan thoroughly, then proceed to season your cast iron skillet as outlined above.

What can you cook in a cast-iron skillet? 

You can cook almost everything in a cast-iron skillet, from meat to vegetables to baked goods. The only thing we avoid is simmering anything acidic, like tomatoes or a pickle brine, for a long time since the acid can be abrasive to the iron in the pan. And while we keep our cast iron well-oiled, we still reach for a nonstick when making anything delicate or prone to sticking, like eggs or crepes. 

Our Trusted Expertise

As a former food editor and test kitchen manager for EatingWell, Breana Killeen has seared, flipped, baked and edited over 2,500 recipes in home and professional kitchens. She owns every size of cast-iron pan and uses one at least once daily. 

This article was edited by Katie Tuttle, a food editor and contributor to publications such as Food & Wine and The Spruce Eats, and reviewed by Brierley Horton, M.S., RD, a senior commerce editor with over 15 years of experience writing about nutrition, health and food.