5 Best Cast-Iron Skillets, Tested by Experts
Our love for cast-iron cookware is no flash in the pan.
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A cast-iron skillet is a versatile — and virtually indestructible — piece of cookware. It can help you cook a gorgeous Dutch baby for breakfast and then pivot right to our clever seared steak "tartare" for dinner. It retains heat well and is safe for your stovetop (including induction ranges), oven and outdoor grill.
The experts in the Good Housekeeping Institute test all kinds of cookware — more than 100 sets to date! — including stainless steel cookware sets and nonstick pans. For this story, we tested 16 skillets, both regular and enameled cast iron. When we test cast iron, we evaluate how evenly each pan heats, how well it browns and releases food, and how easy it is to handle and wash. We consider useful features, such as helper handles, which make these heavy pans easier to lift, and pour spouts that enable easy pour-off of grease.
Our pros have also been using cast-iron cookware in their homes for decades. We share the proper methods for cleaning and seasoning cast iron, and we also apply this knowledge to our work evaluating carbon steel skillets.
Pros
- Comes preseasoned
- Short handle allows easy maneuverability
- Includes silicone handle holder
Cons
- The preseasoning can be uneven for egg cooking, but will improve as you maintain seasoning
American cast-iron producer Lodge has been making cookware since 1896; the company's foundries are still located in Tennessee, where the business originated. The 10.25-inch skillet was a top performer in our Lab tests, creating a beautiful crust on steak and perfectly releasing cornbread. In addition, Kitchen Appliance Lab Director Nicole Papantoniou has used her Lodge skillet for 12 years — cooking everything from ribeyes to chicken thighs to frittatas — and notes that her pan has developed a deeply nonstick patina.
The skillet arrives preseasoned, so you can start cooking right away, though we did note some unevenness in the egg cooking. It distributes heat evenly, and the short handle helps the pan feel balanced. The helper handle on the front makes it easier to move around the stove or into and out of the oven.
We also appreciate that this pick comes with a red silicone handle protector that is oven-safe up to 500˚F, according to the brand. The handle protector can still get hot, so use an oven mitt when handling, but it does stay cooler than the pan itself and helps to improve the grip. The two pour spouts allow you to drain off extra fat or juices comfortably.
For a lighter version, we recommend the skillet from Lodge's reduced-weight Blacklock line, which comes preseasoned. The Blacklock Griddle earned a Good Housekeeping Kitchen Gear Award.
READ OUR FULL REVIEW: Lodge Cast-Iron Skillet
| Size | 10.25" |
| Weight | 5.35 lbs |
| Preseasoned | Yes |
Pros
- Strong performer in Lab egg tests
- Preseasoned
- Affordable even at 12 inches
Cons
- Some sticking in cornbread test
This skillet from Victoria truly delivers bang for your buck: It's around $30 for a 12-inch pan (the others on our list are 10-inch models), and it outperformed some of the more expensive ones we tested in terms of heat distribution. It was also a top performer in our egg test, which is an intentionally difficult test to evaluate the pan's ability to release. There was, however, some sticking in our cornbread test.
It features a nice, wide helper handle proportionate to the larger skillet, which is particularly useful since the skillet weighs 7.5 pounds. But, again, this is a family-size skillet, and it's preseasoned to be usable right away.
RELATED: Our Experts' Step-by-Step Guide to Seasoning Your Cast-Iron Pan
| Size | 12" |
| Weight | 7.5 lbs |
| Preseasoned | Yes |
Le Creuset 10.25-Inch Signature Enameled Cast-Iron Skillet
Pros
- Does not require seasoning
- Many color options
- Nonstick enamel coating makes cleanup easy
Cons
- Some sticking in cornbread test
If you'd prefer not to maintain the seasoning of a traditional cast-iron pan, consider an enamel-coated skillet. Le Creuset — maker of one of our best cookware sets — offers a 10.25-inch skillet with an enamel coating that requires no seasoning and makes the pan easy to clean. It comes in more than 15 colors, which is a welcome option in a category that is generally limited to black.
A helper handle made the pan easy to remove from the oven. Though there was some sticking during our cornbread test, the skillet earned a perfect score for searing steak. It's designed with spouts on either side that are wider and deeper than some pans, which makes it easy to pour off fat as needed or to pour pan sauce over food.
One caveat with enameled cast iron is that the coating can crack or chip, so it's best to handle it with care. Additionally, the coating prevents the build-up of a naturally nonstick patina, thereby preserving the nonstick properties over time. Le Creuset states that the skillet is dishwasher-safe, but we recommend hand washing to preserve the coating for as long as possible
| Size | 10.25" |
| Weight | 5 lb 13 oz |
| Preseasoned | Enamel coating |
Pros
- Lighter weight than traditional 10-inch cast-iron skillets
- Ergonomic, comfortable handle
- Comes preseasoned
Cons
- Lacks pour spouts
At just 4.5 pounds, the No. 8 cast-iron skillet from Field was among the lightest 10.25-inch pans we tested. It features a simple yet elegant design, and its ergonomic handle — marked by a slight ridge on top and a divot on the bottom — was comfortable to grip.
This skillet is designed with a helper handle that resembles a tab more than a loop, but the main handle features a hole for convenient hanging storage. Although it doesn't have pour spouts, the lighter weight makes it easier to pour off grease.
This American-made pan received solid scores in all our tests, so we were pleased with its performance. Its smooth, vintage-style surface is easy to clean, and it comes preseasoned so that you can use it immediately.
We also appreciate the Cast Iron Care Kit (sold separately). The brush works great, the chain mail scrubber is handy for tough residue and the seasoning oil is easy to use and store.
| Size | 10.25" |
| Weight | 4.5 lbs |
| Preseasoned | Yes |
Staub 10-inch Cast Iron Fry Pan
Pros
- Does not require seasoning
- Performed well in our egg test
- Available in several colors
Cons
- Slight sticking in cornbread test
We've had good results with many of Staub's cookware items, including its Dutch oven, and this enameled cast-iron skillet is no exception. There was slight sticking with our cornbread test, but it received high scores overall. It provided even heat distribution and produced a nicely seared steak. It also performed above average in our difficult egg tests.
The skillet is available in seven colors, and the coating means that it doesn't require seasoning. It has two pour spouts and a helper handle that resembles a tab. However, it features a hanging hook on the primary handle, allowing you to store the pan on a pot rack.
| Size | 10" |
| Weight | 6.52 lbs |
| Preseasoned | Enamel coating |
Others we tested
- Lancaster No. 8 Cast-Iron Skillet: This American-made pan did a great job creating even browning in our cornbread test. It features two pour spouts, a helper handle (resembling a tab) and a hanging hook. It didn't perform as well in our egg test, and there was smoking in our steak test. But we like that it's relatively lightweight at 4 pounds.
- Great Jones King Sear: This skillet is large (12 inches) and is enamel-coated for nonstick functionality and easy cleanup — plus, we like the pretty blue color and punny name. It was not the best performer with eggs and had an uneven heat distribution, but it did a nice job with steak and would be a fair addition to the kitchen of a large family.
- Yeti Cast-Iron Skillet 10: This well-known brand is a top recommendation for water bottles, coolers with wheels and soft-sided coolers. So we had higher expectations for Yeti's cast-iron pan. It was fairly middle of the road in our tests, and we would expect better performance for the $200 price tag.
- Zakarian by Dash Cast-Iron Skillet: Associated with celebrity chef Geoffrey Zakarian, this 9.5-inch skillet is coated with ceramic, meaning you don't have to season it. We found that it was quite nonstick right out of the box, earning high scores for cornbread and eggs. But it didn't excel at searing a steak in our test. That said, if you don't want to season your pan, it's a budget-friendly option at around $40.
- Victoria Signature Skillet: Victoria, maker of our best-value pick, also makes a pricier pan as part of its signature series. The gold insert in the handle is attractive, and it performed well in our tests, with solid scores in the egg test and only minor sticking with cornbread. But word of warning: It heats quickly, so there's a learning curve to getting the most out of it.
- Finex Cast-Iron Skillet with Lid: Cast-iron pans do not often come with a lid, so it's a nice feature to have. And the pan produced a well-seared steak (though there was some sticking in our cornbread test). However, it's a heavy pan, and several testers here found the spiral design on the handle to be less comfortable than traditional handles.
How we test cast-iron skillets
The experts in the Good Housekeeping Institute Kitchen Appliance and Innovation Lab test all kinds of cookware. When we test cast iron pans, we assess their performance, price, weight and cleanability. We researched the category and selected skillets from brands that have performed well in our tests over time, as well as newcomers to the market offering a lighter weight or a more modern, smooth surface.
✔️ Browning and heat distribution tests: We sear steak to assess the evenness of browning. We also check the pan's heat distribution by coating it with shortening and flour and heating the skillet. The browning pattern of the flour is compared to a standardized chart that helps us score how evenly the pan heated.
✔️ Baking test: We bake cornbread in each skillet to assess how well it browns the bread on both the top and bottom. We add oil before adding the batter, but we do not preheat the pan. We then turn the cornbread out of the pan and score the release based on whether it sticks, tears or cracks.
✔️ Egg release test: We also cook fried and scrambled eggs to evaluate sticking and burning. We do not use oil to assess the level of seasoning on pans that come preseasoned.
What to consider when shopping for a cast-iron skillet
✔️ Size: Cast-iron pan sizes indicate the diameter of the pan.
- 8-inch and under: These are cute for single-serve meals. They're relatively lightweight, and you can often fit them in a toaster oven or pizza oven for a meal without having to power up your entire stove or oven.
- 10- to 10.25-inch: This is a very common size. These skillets can handle one to two steaks at a time or up to four chicken thighs. They're a great size for cornbread.
- 11-inch and above: This size is suitable for a larger family or batch cooking. The tradeoff is that it can become quite heavy, so ensure you're able to lift it, especially when it's full.
✔️ Enameled vs. non-enameled: Enameled cast-iron pans are much easier to clean and don’t need to be seasoned. If you won't maintain the seasoning process for cast iron, enameled might be your best bet. Keep in mind, though, that one appeal of cast iron is that it gains a patina over time, which can help make it functionally nonstick. You won't get a patina on enameled cast iron, as it has a finished surface.
✔️ Shape: A round skillet is the most common and versatile pan shape for most cooking needs, such as searing, frying and baking. For stews, soups, or tagines, consider opting for a deeper shape, such as a braiser or Dutch oven. Cast iron grill pans often come in round and square.
✔️ Features: Beyond size and shape, there are design considerations that can make all the difference in your cooking experience. Here's what to consider:
- A helper handle: This is the small handle opposite the main handle. It is extremely useful for safely lifting heavy pans. You’ll especially want to prioritize these on larger or heavier pans.
- Pour spouts: These divots make it easier to pour off fats and juices that accumulate during cooking, which can help prevent splatter as you cook and will reduce the amount of grease in any pan sauce you're making. Spouts are also helpful for pouring the finished sauce over your food. It's ideal to have two pour spouts.
- Sloped sides: Look for walls that slope outward slightly rather than run straight up and down. This angle allows for more evaporation, which can help make crispier food with a better sear.
- Hanging loop: This could be the helper handle or an opening built into the standard handle, but it allows you to hang the skillet, which can be an easy way to store it.
How to clean and season cast iron
A preseasoned pan is intended to be usable right out of the packaging: It's already been coated with a thin layer of oil or fat and heated long enough for the oil to bond to the surface of the skillet. But it will need care to maintain the coating as it's used. An uncoated pan will require seasoning before its first use as well as throughout its lifespan.
The coating — called the patina — will continue to build up over time and can help the skillet become naturally nonstick. Here's how to clean and season the pan to maintain the patina and avoid rust.
- Wash: When your cookware is cool enough to touch, wash it with a few drops of mild dish soap and a stiff bristle dish brush or heavy-duty scouring pad. Rinse the pan. Reminder: Do not soak the skillet.
- Dry thoroughly: Place it back on the burner and heat over medium for about 30 seconds or until the water starts to evaporate. Once fully dry, turn off the heat.
- Season: While the pan is still warm, reseason the surface by rubbing a small amount of vegetable oil on both the interior and exterior, then spreading it evenly with a clean paper towel. It should look completely absorbed. You may also use a cleaning cloth or dish towel, but note that it will get stained. Allow the pan to cool completely. (If the pan is new, follow a more thorough process for how to season a cast iron pan, including heating the skillet in the oven.)
- Store: Once the pan is cool, line the interior with a paper plate or paper towel to absorb moisture before storing. "Always make sure your cast iron is fully dry after use and fully cool after seasoning and before putting it away," says Papantoniou, who sometimes leaves her skillet on a rack on the counter overnight before storing it.
Why trust Good Housekeeping?
Deputy Editor Sarah Gregory has been cooking with and religiously seasoning cast-iron pan for years. She has written about other cookware and has led the testing for GH's coverage of carbon steel skillets and Dutch ovens. She is a graduate of the International Culinary Center (now the Institute of Culinary Education) and has been cooking professionally since 2017.
Nicole Papantoniou is the director of the Kitchen Appliances and Innovation Lab and has been testing cookware for nearly five years at GH. She has used each of the skillets on our list in the Lab or in her home. She’s an experienced recipe developer who is trained in classic culinary arts and culinary nutrition.
Sarah (she/her) is a deputy editor in the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally since 2017 and has tested kitchen appliances and gear for Family Circle as well as developed recipes and food content for Simply Recipes, Martha Stewart Omnimedia, Oxo and Food52. She holds a certificate in professional culinary arts from the International Culinary Center (now the Institute of Culinary Education).
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