The 7 Best Cast Iron Pans in 2023, Tested and Reviewed

How We Tested

Our editors spent weeks researching cast iron pans and developing a standardized methodology against which to test them. Our first tests were in 2021, but we have continued to test new models against our winners ever since. We’ve put nearly 20 cast iron skillets through their paces at our Lab’s dedicated test kitchen. We collected the data—as well as longterm testing insights from our home testers—and used it to determine ratings and placement on this list.

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We Observed:

• Heat conduction: Cast iron is known to heat slower than cookware made from other materials, so we used an infrared thermometer to monitor how quickly we could bring these pans to the desired temperature.
• Searing capabilities: One of cast iron’s biggest assets is the ability to cook over very high heat. We tested this by searing pork loin in a hot pan, noting the resulting color and crust. Models that gave a deep golden brown sear and formed a solid crust earned higher ratings.
• Heat distribution and retention: We gauged each pan’s heating capabilities by baking cornbread, noting the evenness of the bake and the overall color of the exterior.
• Nonstick capabilities: We also made fried eggs and baked cornbread to test each pan’s nonstick capabilities. Pans that released with little to no sticking earned the highest marks.

We Rated:

• Overall performance: The pan’s overall capabilities helped us rate each model, based on searing, baking cornbread, and frying eggs. Pans that demonstrated solid result in each application got rated the highest.
• Design and comfort: As cast iron pans can often be heavy and unwieldy, we considered how comfortable it was to maneuver on and off the stove as well as in and out of the oven. We also noted how easy it was to transfer liquids from the pan into a container if there was a pour spout available.
• Value: Cast iron cookware is now available in a variety of price points. We considered price to determine if a pan’s cost seemed comparable to its performance.

Our Testers

• Our Lab team comes equipped with decades of culinary experience. Our testers have worked in professional kitchens and recipe test kitchens, in addition to being seasoned home chefs.
• Donna Currie, recipe developer, cookbook author, and product tester for The Spruce Eats, personally reviewed several of the pans featured on this list: the Lodge Blacklock Triple-Seasoned Cast Iron Skillet, the Le Creuset Signature Skillet, the Lodge Cast Iron Reversible Grill/Griddle, and the Lodge Seasoned Cast Iron 5-Piece Set. These reviews give in-depth insights into everyday cooking tasks as well as how the pans stand up to continual use.
• Camryn Rabideau is an experienced product reviewer, home cook, and grilling expert. She reviewed the Cuisinart Chef’s Classic Enameled Cast Iron Grill Pan to observe how those grill marks compare to the real, outdoor deal.

Other Options We Tested

• Staub Cast Iron Frying Pan: Though we liked the slender handle, spouts, and design of this enameled skillet from the highly regarded brand, we decided to leave it off our list based on its sub-par performance in the nonstick category. In our lab tests, much of our egg stuck and quickly burned, with more oil spitting than almost any other pan. Given that cast iron isn’t known for its nonstick quality, this might be something you can get past, though. The heating abilities of the pan ranked high but almost too high during our steak test: The ribeyes developed a dark brown, hard crust that veered on too dark; if we hadn’t quickly pulled them off, the pan could have burned the crust.
• Finex 10-Inch Cast Iron Skillet: A previous version of this list included the Finex, with its quirky octagonal shape and spring-covered handle, which initially got a positive review from our home tester. However, following lab tests, we decided to remove it from the list because we found its high heat capacity to be risky. During our testing, the whole pan actually caught on fire. It’s also super heavy, and we found the coiled “ergonomic speed-cool” handle uncomfortably large in diameter—plus, it remained piping hot, as did the rest of the product, despite advertising itself as a quick cool-down pan. However, it did make the perfect cornbread, so it’s possible the pan could be a fit for a professional chef, but certainly not a home chef.
• Victoria Cast Iron Skillet: This pan ranked decently for its heating abilities; our steak had a good crust, but it got a little too dark on the edges, indicating hot spots in the pan. Plus, it was pretty bulky: at 13 inches in diameter, it was the largest pan we tested and also the heaviest, and we felt it while carrying it around.

• Butter Pat Heather 10-Inch Skillet: This aptly named pan had a silky-smooth finish and great heat distribution, but after two tests it left behind dark blotchy marks that were hard to get out. We also noticed while frying up eggs that this pan spit out the most oil, reaching the farthest out-of-the-pan range. Plus, it was the only pan that had a thin layer of cornbread stuck to the surface during our nonstick testing.
• Camp Chef 12-Inch Seasoned Cast Iron Skillet: This pan had a few things going for it: The sides of the pan were high enough to minimize oil splatter, and the steak got a good medium-brown crust that looked really good on both sides. The cornbread came out cleanly. But the two dealbreakers were excessive smoke (in our heating tests, it started smoking pretty early and got extremely smoky at the end) and weight (it was hard to lift with one hand).
• Utopia Kitchen Cast Iron Skillet: There were a few marks against Utopia’s pan, but the first was that it was hard to carry due to its heavy weight and the design of the helper handle, which was too close to the piping hot pan. Overall, the skillet seemed like it got too hot too fast, with the oil appearing to shimmer early, after only about a minute. When pouring, oil went wider than the spout and there was a lot of drippage over the side.
• Field Company Cast Iron Skillet: Based on preliminary technical tests, the Field Cast Iron heats up fast and won’t hurt your arm thanks to its light weight. As of right now, it’s not ranked in our top picks, but it’s still a good average pick. However, further tests are needed to reach a full conclusion. We will update this roundup when we know more.

What to Look for in a Cast Iron Pan

Enameled or Uncoated

Enameled cast iron pans never need seasoning, and some can even be washed in the dishwasher for easier cleaning. The enamel coating prevents the food from making contact with the raw metal, so you can use enameled cookware with any type of food, including acidic foods like tomatoes or citrus. The downside to enameled cookware is that the coating can crack or chip, rendering the cookware unfit for cooking. Enameled cast iron cookware can be used on any cooktop, and is oven safe as well, but the knobs on the lids of some cookware may not be able to handle extremely high oven heat.

Uncoated cast iron may come preseasoned so it can be used immediately, but it becomes even more nonstick with additional seasoning and use. Other uncoated cast iron cookware is not preseasoned but arrives with an oil coating that protects it from rusting. Before use, it must be washed, dried, and seasoned. Cast iron cookware is virtually indestructible, and even if the seasoning is somehow damaged, the pan can be re-seasoned easily, and you can even use it on your outdoor grill or on a campfire. Cast iron cookware needs different care than your typical stainless steel or aluminum cookware, but once you learn how to handle it, it’s just as easy as any other pots or pans you own.

The one downside to uncoated cast iron is that it’s a reactive metal, and the seasoning can be damaged if you cook acidic foods in it for long periods of time, and then the food can take on a metallic taste. A well-seasoned pan will have no problem with short-term cooking of acidic foods, but if you’re planning on a long braise with tomatoes, you might want to choose a different pan.

Overall Size and Weight

One of the downsides to cast iron is that it is much heavier than cookware of a similar size that’s made from other materials. The thickness of the cast iron used directly impacts the pan’s weight. Until recently, all cast iron cookware was relatively thick, which helped with its heat retention properties but also increased the weight and the heating time.

Today, there are some manufacturers that are producing cast iron cookware made from thinner material. This cookware is lighter in weight, so it’s easier to handle, but for most thin pans, it doesn’t heat quite as evenly as thicker cookware and it won’t retain heat as long. The difference is minimal, so if weight is a concern, it’s worth looking at some of the lighter pans.

Then there’s capacity: While bigger is often better, allowing you to cook more food in the pot or pan, when you’re buying cast iron cookware it’s wise to keep the weight in mind so you don’t buy something that you can’t lift after you’ve filled it with food. There are also incredibly petite cast iron pans, which, while somewhat humorous and limiting, are actually quite nice for frying a single egg or serving personal-sized portions of casseroles or desserts.

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The weight might also affect your storage options, since shelves need to be strong enough, and you probably won’t want to stack any but the smallest pots or pans. Super-large Dutch ovens certainly look enticing, but you might need a helper to safely get a filled pot out of the oven. Lids will add to the overall weight as well. While most Dutch ovens come with lids, most cast iron pans do not. However, some companies offer them as a separate option, or you can use a lid from another pot or even a flexible silicone cover.

Handles

Since cast iron is heavy and it retains heat, a pan’s handle configuration is important. The handles need to be sturdy, and they need to be large enough so that they’re easy to hold onto when using oven mitts or potholders. Frying pans tend to have a single long handle with a helper handle on the opposite side to make it easier to move and empty the pan. Smaller or less expensive frying pans might omit the helper handle, so you might need to use a two-handed grip on the long handle.

Types of Cast Iron Pans

Frying Pans: These are the most popular uncoated cast iron pans, while Dutch ovens are the most popular enameled products. Consider what you’re going to cook, then find the pan that fits the purpose, whether you want to grill, fry, or braise. There are also a number of specialty cast iron pots and pans available. While those might not be your first pick in a new kitchen, they can be great additions to expand your cooking repertoire.

Los Angeles-based chef Elodie Introia (aka The Hungry French Girl) primarily uses her bare cast iron skillets for searing meats and other sturdy foods. “It cooks at a higher temperature and helps create the perfect crust,” she says. “It’s great for a beautiful piece of dry-aged ribeye, for example.” Enameled cast iron cookers are a staple in her kitchen for soups, stews, curries, and other broth-based dishes.

Dutch Ovens/Casserole Dishes: Available in enameled as well as uncoated cast iron, enameled Dutch ovens are much more popular since you can use them to cook any type of food. They don’t require special care or seasoning, and some can even be washed in the dishwasher. They come in a variety of sizes and can come in round or oval shapes. These are ideal for braising on the stove or in the oven and have become quite popular for baking artisan bread. They can also be used for making soup stocks or soup, as well as for any long-simmering foods. Introia sometimes uses her Dutch oven to also roast an entire chicken since its high sides prevent splattering and also provide consistent heat to help cook the bird evenly.

Uncoated Dutch ovens can be used on, or even in, campfires, and on your barbecue grill. Some Dutch ovens designed for camp cooking have legs that allow them to be placed over hot coals, and some include concave lids so coals can be put on top, which allows the pot to heat from both the bottom and the top.

Chicken Fryers: While similar to standard frying pans, chicken fryers are deeper to accommodate more oil along with chicken parts to be fried. They usually include a lid, which sometimes has small spikes underneath to channel moisture onto the food for moist cooking. Since these are deeper than frying pans of the same size, they are heavier, but you can use them for all the things you use a cast iron frying pan for. Plus, the higher sides allow you to add more food and help prevent food from splashing out of the pan.

Grill Pans/Griddles: You can find grill pans, grills, and griddles in both coated and uncoated cast iron, from frying pan size all the way up to those that span two burners on your stove. The heat retention is great for producing impressive grill marks when using a grill pan, while griddles can be used for searing steaks or for making pancakes without the pan losing its temperature. While cooking on a cast iron grill isn’t quite the same as cooking on your outdoor grill, it can be very convenient when the weather isn’t cooperating. Griddles can be used much like giant frying pans, except that liquid has to be kept to a minimum. If you can’t decide between a grill and a griddle, you can find some that are reversible, so you can grill on one side, while the other side is a griddle.

Woks, Pizza Pans, and Other Specialty Pans: There is a wide range of specialty pans made from cast iron, including woks, pizza pans, cornbread pans, tagines, baking pans, specialty braisers, scone pans, casseroles, biscuit pans, and more. While these may not be kitchen essentials, they can be handy to have depending on how much time you spend in the kitchen.

Brands

Lodge

Lodge is well known for its reasonably priced, but high-quality uncoated cast iron cookware that is made in the USA. You’ll find a very wide range of products from common frying pans to unique items like aebleskiveer pans and fancy cornstick pans. The company also has a line of enameled cookware that is made overseas.

Le Creuset

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Best known for quality enameled cookware in a variety of colors, Le Creuset pieces are often handed down from generation to generation. Besides Dutch ovens, the company makes a wide range of enameled cast iron cookware, all of which is made in France.

Stargazer

A relative newcomer to the market, Stargazer was founded in 2015 by kitchenware designer Peter Huntley. The direct-to-consumer, American-made brand is driven by an emphasis on quality and sustainability (Stargazer uses recycled sand in its casting molds, recycled iron for its skillets, recycled paper for packaging). You’ll find just two products on the site: a 10.5-inch skillet and a 12-inch skillet.

FAQs

How do you clean a cast iron pan?

Uncoated cast iron should be cleaned with special care. Always check the manufacturer’s instructions, but generally, simply scrape out any bits of cooked-on food (you can boil water in the pan to loosen it) and then use a stiff-bristled brush or scrubber to scrub the pan with mild soap and hot water. Some people say not to use soap, but mild soap will ensure you remove the grease from the pan (and not the seasoning). You can also use kosher salt and hot water.

After washing, the pan should be dried well. If it is not very well seasoned, you can use a paper towel to wipe on a thin layer of oil after cleaning to prevent rust during storage. If you like, you can use this opportunity to heat the pan on the stove again to improve the seasoning.

Enameled cast iron generally doesn’t need special attention when cleaning, and some (like the Cuisinart and Le Creuset pans on this list) can even be washed in a dishwasher.

What should you not cook in a cast iron pan?

Uncoated cast iron cookware can cause food to taste like metal if the coating gets worn down, which will happen if you cook acidic foods for long periods of time. Therefore, it’s best to avoid simmering acidic foods, like tomatoes for a sauce. Cast iron also gets extremely hot and retains heat well so it’s best to avoid cooking delicate fish that will easily break apart. Finally, before your cast iron pan is seasoned properly it’s best to avoid sticky foods, like eggs.

How do you season a cast iron pan?

While most uncoated cast iron is pre-seasoned and can be used right away, it will perform better after seasoning. Seasoning cast iron involves coating the pot or pan with cooking oil or grease, then heating it to bond some of the oil to the pan. Almost any cooking oil can be used, but it’s best to use an oil that can withstand high heat, or it can smoke excessively during the seasoning process. While canola oil can be used, it can also leave a sticky residue. Vegetable shortening, grapeseed oil, or your favorite vegetable oil are all acceptable.

An easy method is to apply a small amount of oil to the pan, wipe it onto the sides, and then heat it on the stove until it’s very hot. Wipe the exterior with oil and place the pan upside down (to allow excess grease to drip) in the oven at 450 degrees for an hour. Let the pan cool for at least an hour and then scrub it with hot water and kosher salt to remove any oil residue.

Any time you cook something with fat or oil, the pan’s seasoning will improve. A very well-seasoned pan will be smooth, black, and shiny, and drops of oil will bead up on the surface. Once a pan is well seasoned, it will need little additional seasoning or maintenance, but if your pan starts to look dull or water doesn’t bead on the surface, you can repeat the seasoning steps or just make sure to cook some bacon or other fatty foods.

How do you remove the seasoning from a cast iron pan?

In normal use, there should be no reason to remove the seasoning, but if you need to, you can remove it by placing the cast iron pan in your oven on the cleaning cycle or heating it in on the grill if it can reach high temperatures. Once the seasoning is removed, the pan should be treated like it’s new—with washing, drying, and seasoning.

Why Trust The Spruce Eats?

The author of this piece, Review Editor Collier Sutter, personally tested cast iron pans in our lab to determine the best ones for this list, replicating the same recipes and measuring specific data points. She also included insights from our freelance reviewers to get the home cook’s perspective.

This piece contains additional reporting and text by Donna Currie, who tested several products for this roundup, and Bernadette Machard de Gramont, our cookware beat reporter, who interviewed a professional chef for help with this piece.

Source: https://gardencourte.com
Categories: Outdoor