If you could only buy one pan for the rest of your life, you'd better make it a cast iron skillet. It works on any heat source: gas, electric, induction, oven, grill, even open fire. It sears, bakes, braises, and fries. And in an era of viral cookware trends, cast iron is the rare kitchen tool that gets better the more you use it. Unlike the nonstick pan you'll replace every few years, a quality cast iron skillet is effectively a one-time purchase, making it one of the highest-ROI items in your kitchen. In fact, with proper care, it'll outlive both you and me.
Whether you're a beginner buying your first skillet, an experienced cook ready to upgrade, a baker who wants a better crust, or someone who cooks outdoors, there's a cast iron pan for you. We tested nine skillets by searing steaks, baking cornbread, and cooking eggs, and consulted professional chefs and cast iron experts to find the best cast iron skillets you can buy right now.
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Our top picks for best cast iron skillets
Best overall: Field 10.25" cast iron skillet - See at Field Company
Best value: Lodge 10.25" Classic cast iron skillet - See at Amazon
Best enameled: Le Creuset 10" Signature skillet - See at Amazon
Best for camping: GSI 10" Guidecast fry pan - See at GSI
Best for baking: Lodge 12" seasoned cast iron skillet - See at Amazon
Best splurge: Smithey No. 10 Chef Cast Iron Skillet - See at Smithey
Is cast iron still worth it? (The honest answer)
Ceramic cookware and nonstick technology may be everywhere these days, but traditional cast iron has the math on its side. A quality cast iron skillet can start at $25 and last for 50 years or more with basic care, where even a top-quality nonstick pan will need replacing within five years. In the long run, cast iron is almost always the cheaper option. That said, if you prioritize convenience above all else, ceramic or nonstick might be the better fit for you. They're lighter, require zero maintenance, and are fool-proof for all levels of cooking.
But for most home cooks, even beginners, cast iron skillets are worth the occasional maintenance. The versatility is unmatched, they work on every heat source, and they get better with age. Whether you spend $25 on a Lodge or $200 on a Le Creuset, that single purchase will outlast any nonstick pan in your kitchen.
Best overall
The Field 10.25" Cast Iron Skillet is the ideal cast iron skillet to have in your kitchen; it sears as well as it bakes, and develops a smooth, nonstick surface after just a few uses.
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At just 4.3 pounds, the Field Company's cast iron skillet is lighter than nearly every comparable pan we tested. It develops a genuinely nonstick surface faster than any other bare cast iron we've used, letting eggs slide off cleanly. And consistent heat distribution meant our steak seared quickly with a deep, even crust. If you're buying one cast iron skillet for the rest of your life, this is it.
The Field Company No. 8 is the best cast iron skillet for most people because it does everything well — and without the heft that makes cast iron intimidating.
Best value
Lodge is one of the most popular manufacturers of cast iron skillets. This 10.25-inch size is well-balanced and versatile. It's pre-seasoned for convenience, and this brand regularly features in our guide to the best cast iron skillets.
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Lodge has been making cast iron in Tennessee since 1896, and the brand's 10.25-inch seasoned cast iron skillet remains the most reliable entry point into cast iron cooking at any price.
Nothing stuck to the Lodge cast iron skillet in our testing — the cornbread turned out perfectly, with the bottom crust the most evenly golden brown of any pan we tested, and the eggs slid off without breaking. Lodge only fell short of Field Company's skillet on searing speed, taking slightly longer to develop a deep brown crust. But for most home cooks, that difference won't matter.
The Lodge 10.25-inch is the best cast iron skillet under $50 and the best for beginners, according to most experts and enthusiasts. It's affordable, pre-seasoned, and made to last for generations.
Best enameled
The Le Creuset 10" Signature Skillet is a must-have for meat-eaters, searing steak to perfection quicker than any other pans we tested.
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Le Creuset's cast iron skillet produced the crispiest and most even sear in our tests — we could cook a steak medium-rare without sacrificing crust. The smooth interior heats more quickly than bare cast iron, and it doesn't need seasoning, making it a beginner-friendly option. (Not to mention those gorgeous colors.)
However, it's the heaviest pan we tested, it's difficult to maneuver with one hand, and it's not great for baking, producing a low-risen cornbread that stuck to the bottom. But for searing and stovetop, this skillet is a winner.
The Le Creuset is the best enameled cast iron skillet for anyone who wants zero maintenance and a fast sear. No seasoning required — ever.
Best for camping
Weighing less than four pounds, the GSI Guidecast Fry Pan has a remarkably lightweight body that retains heat and sears meat just as well as heavier cast iron pans.
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At just 3 pounds, the GSI Guidecast cast iron skillet is 1.5 pounds lighter than the next lightest pan we tested. That's a meaningful difference when hauling kitchen equipment to a cottage or campsite. While lightweight cast iron usually compromises performance, the Guidecast skillet defies that expectation. During testing, the steak developed a thick crust without overcooking in the middle, and the cornbread had an evenly browned bottom crust.
The flared sides make it a true skillet, and the lighter weight means you'll naturally use it that way — tossing and sautéing rather than just searing. It's also a top pick for home cooks with limited grip strength.
Best for baking
The same trusted Lodge quality in a larger size — ideal for family-sized cornbread, deep-dish pizza, and skillet desserts.
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Our testing of the 10.25-inch version gives us full confidence in the brand's consistency across sizes. The larger cooking surface (about 35% more than a standard 10-inch pan) means more even heat distribution across bigger recipes and better browning on a full-sized cornbread or skillet cookie.
If you regularly cook for four or more people, or if you bake in cast iron more than you sear, the 12-inch is worth the extra weight. And for only $5 more than the 10.25-inch pan, it's hard to argue with the value.
Best splurge
The cast iron skillet for cooks who want something beyond the standard — and are ready to spend on it.
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The design of this Smithey chef skillet sets it apart from nearly every other pick in this guide. Where most cast iron skillets are built for searing, baking, and braising, the Smithey's flared walls also allow for movement. (Go ahead, flip that omelet.)
Also, the machine-smoothed interior builds seasoning faster than the rougher surface of the Lodge and Field pans. At $160, it's an investment, but it delivers a genuinely different cast iron experience.
Our top picks compared
| Our Pick | The winner | Standout feature | Weight | Price |
| Best overall | Field 10.25" cast iron skillet - See at Field Company | Exceptionally light weight | 4.3 pounds | $$$ |
| Best value | Lodge 10.25" Classic cast iron skillet - See at Amazon | Even heating and retention | 5.4 pounds | $ |
| Best enameled | Le Creuset 10" Signature skillet - See at Amazon | Enamel finish for easy cleaning | 6.3 pounds | $$$ |
| Best for camping | GSI 10" Guidecast fry pan - See at GSI | Outdoor-ready | 3 pounds | $ |
| Best for baking | Lodge 12" seasoned cast iron skillet - See at Amazon | Large size ideal for breads | 7.9 pounds | $ |
| Best design | Smithey No. 10 Chef Cast Iron Skillet - See at Smithey | Polished interior provides easy sautéing and release | 5 pounds | $$ |
Other cast iron skillets we tested
These cast iron skillets performed well during testing but had dealbreakers that kept them off our list of top picks.
- Stargazer 10.5-Inch cast iron skillet: This pricey skillet produced exceptional cornbread and a great steak sear, but the long handle made it difficult to maneuver and store.
- Victoria 10-Inch Cast Iron Skillet: This budget pan is worth considering if Lodge is out of stock and price is most important to you. It produced the tallest cornbread of any skillet we tested, though it didn't come close to delivering the same performance in our steak and egg tests.
- Staub cast iron skillet: Le Creuset is often compared to Staub, another heritage French cookware brand that specializes in enameled cookware. It's slightly lighter than Le Creuset's, but it's just as pricey.
- Affordable enameled cast iron skillets under $50 are available from Cuisinart and Crock-Pot, but our home cooking experts report that they don't perform as well as Le Creuset or Lodge.
How to choose the best cast iron skillet for you
Bare cast iron vs. enameled: Bare cast iron is more versatile, improves with age, and is generally less expensive than enameled cast iron. It requires seasoning, or baked-on layers of oil that build up to create a naturally nonstick surface. Enameled cast iron doesn't need seasoning, which means less maintenance. It's also less reactive, making it the better choice for cooking acidic foods like tomato sauce. The biggest tradeoff is price: Enameled options like Le Creuset cost significantly more. And it lacks the "gets better with age" quality that makes bare cast iron worth owning long-term.
Pre-seasoned vs. unseasoned: Unseasoned bare cast iron requires you to apply oil and bake it in the oven before first use. However, most cast iron sold today comes pre-seasoned and is ready to cook on immediately, making it a practical choice for most buyers. But pre-seasoning is just the starting point. "The truth is that your seasoning will get much better over months of use," said Will Copenhaver, vice president of marketing and sales at Smithey Ironware Company.
Size: A 10-inch or 10.25-inch skillet is the right size cast iron for most home cooks. It's large enough for a full steak or a batch of cornbread, but small enough to maneuver easily. Go up to 12 inches if you regularly cook for four or more people or bake often in cast iron, but keep in mind that it's heavier and not as easy to move. An 8-inch pan is ideal for single servings, side dishes, and small kitchens.
Weight and handle design: Cast iron is heavier than most aluminum and stainless steel pans, but skillet weight varies greatly depending on size and brand. Look for an elongated helper handle you can actually grip over decorative nubs. If you cook with a lot of oil or fat, you'll want to prioritize pour spouts, too.
Special use cases (induction, baking, camping, grilling): Cast iron works on any heat source, making it one of the most versatile pieces of cookware. For induction specifically, any bare or enameled cast iron will work. For baking, well-seasoned bare cast iron skillets with straight sides perform best. For camping, prioritize weight, like the lightweight GSI Guidecast skillet. For grilling, cast iron is an excellent substitute for open-flame cooking thanks to its heat retention.
Price tiers: What you'll get
Under $50: Budget bare cast iron like Lodge delivers excellent performance and will last decades with basic care, making it one of the best cost-per-use purchases for your home.
Under $200: Mid-range options like Field Company offer a lighter, more refined experience.
Over $200: Premium enameled cast iron like Le Creuset justifies its cost through convenience and aesthetics, but not necessarily performance.
Who shouldn't buy a cast iron skillet
Cast iron is great, but it isn't right for every kitchen task. Skip it if:
You won't maintain it: Cast iron requires special cleaning, a thorough drying after each wash, and occasional re-seasoning. It's not difficult, but it's not nothing, either. If you want a pan you can throw in the dishwasher, don't buy cast iron.
You need lightweight cookware: Cast iron is heavy. Even our lightest pick from GSI Outdoors may present challenges for those with limited grip strength or wrist issues.
You frequently cook acidic foods: Tomato sauce, citrus, and wine can strip bare cast iron's seasoning and give food a metallic flavor. Consider enameled cast iron before going to ceramic or nonstick.
How we tested cast iron skillets
We tested nine cast iron skillets by cooking three dishes chosen to evaluate different performance qualities. Before and after each test, we cleaned each skillet per manufacturer's instructions and evaluated the surface for the smoothness and semi-gloss sheen that indicates developing seasoning.
For cornbread (heat retention and distribution), we used Mark Bittman's NYT Cooking recipe and measured rise, browning, and crust on the underside of each pan. For New York strip steak (searing ability), we followed a method developed by J. Kenji López-Alt — heating canola oil until smoking, then flipping repeatedly for 6 to 10 minutes. For sunny-side-up eggs (nonstick surface development), we used less than half a teaspoon of butter and looked for a clean release without breaking.
To offer a broader range of options across price points and use cases, we've also included picks based on extensive research, expert reputation, and verified user experience. Those are noted in each review.
Meet the experts behind this guide
Lily Alig, home & kitchen tester: As Business Insider Reviews' kitchen editor, I spent years testing and writing about cookware and kitchen tools, interviewing professional chefs, and helping home cooks make confident decisions. I'm also an avid cook and baker who regularly puts my gear through real-world use in a small Brooklyn kitchen, so I know how important durability, versatility, and value are. For cast iron skillets, I tested how evenly each pan heated and retained heat, how well it seared steaks and baked cornbread, and how effectively pre-seasoned skillets prevented sticking. I also evaluated weight, handle comfort, and ease of cleaning and maintenance. My goal was to recommend skillets that perform beautifully for both beginners and experienced cooks — without taking up unnecessary space or stretching your budget.
Laura Gurfein, writer: I've spent more than a decade covering shopping news, product launches, and in-depth product reviews. Over the years, I've written and edited buying guides to help readers cut through the hype to find what's actually worth their money. For cast iron skillets, I leaned on my experience evaluating home goods and comparing top brands across price points, focusing on long-term value, original testing insights, and what real home cooks need from a pan they'll use for years.
How to season, clean, and care for cast iron
How to season a cast iron skillet
"It's not difficult" to season cast iron, says Silas Pollitt, chef and co-owner of Stone's Throw Pizza in Fairfax, Vermont. "It takes some time, and it will smell up your house like burnt oil. But the process itself is pretty straightforward."
If you're re-seasoning, start by washing and drying the pan to remove any food bits left behind. Apply a thin layer of neutral oil (vegetable, canola, or flaxseed) to the entire cooking surface, including the sides. Wipe away any excess with a paper towel. Place it upside down in a 450-degree oven, bake for one hour, then let it cool inside the oven. Repeat as needed until the surface is dark and glossy.
How to clean cast iron (without ruining it)
Clean your cast iron skillet while it's still warm. Warm water and a sponge are all it takes — you don't need specialized tools like a chain-mail scrubber. For stubborn stuck-on food, use a small amount of dish soap or kosher salt as an abrasive. Don't scrub too hard, or you'll strip the seasoning. Never soak cast iron, and never put it in the dishwasher.
How to store cast iron
Before putting it away, dry your cast iron skillet completely after washing, either with a towel or on the stove over low heat. Apply a thin layer of oil if you won't be using it again for a while (no need to bake it).
How to restore a rusty cast iron skillet
Even a heavily rusted cast iron pan can be fully restored, so don't throw it away. Scrub away rust with steel wool, wash it out with soap and warm water, dry it completely, and start re-seasoning immediately.
What not to cook in cast iron
Avoid simmering acidic foods (tomato sauce, wine-based dishes), as they can strip seasoning and affect a dish's taste. And delicate fish can fall apart in a cast iron pan that isn't fully seasoned.
Cast iron skillet FAQs
Can you use cast iron on an induction stovetop?
Yes, both bare and enameled cast iron work on induction stovetops without any special equipment. Cast iron is magnetic, so it's fully compatible with induction cooktops.
Is cast iron better than nonstick?
It depends on your priorities. Cast iron lasts decades but requires some TLC, while nonstick is lighter and low-maintenance but needs replacing every few years. Chef Robyn McArthur of the Auguste Escoffier School of Culinary Arts in Austin, Texas recommends putting in the minimal maintenance to own cast iron.
Is enameled cast iron worth the extra cost?
Yes, for some cooks. Atara Bernstein and Ariel Pasternak, co-founders of Pineapple Collaborative, note that enameled cast iron is ideal for acidic dishes and low-maintenance care. But if you're willing to season and maintain bare cast iron, you'll get similar (or better) long-term performance for less money.
Can you use soap to clean cast iron?
Yes, you can use a small amount of dish soap in a well-seasoned pan. The key cleaning rules to remember: never soak it, never use the dishwasher, and dry it completely.
Why has cast iron become so popular again?
Cast iron is the opposite of fast cooking trends — it rewards patience and gets better over time. It's a popular buy-it-for-life pick in part because of a rise in interest in durable, sustainable kitchen tools that aren't chemically treated.
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