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The 6 Best Cast-Iron Skillets Of 2024, Tested And Reviewed

We seared pork chops, baked cornbread, and poured oil to determine the best cast-iron skillet for every type of cook.

Two Cast Iron Skillets arranged on a yellow patterned background

Southern Living / Alli Waataja

It could be said there is no more important tool in a Southern kitchen arsenal than a cast-iron skillet. Many come attached with family memories of baking cornbread with your Meemaw, frying up the morning’s catch with your dad, and if you’re lucky, learning to make biscuits with your mom. A cast-iron skillet offers incredible versatility, unmatched heat distribution, and that deep sear on meat every cook covets. For a kitchen workhorse, there is no better choice than a cast-iron skillet.

The field is deep when it comes to choosing the best cast-iron skillet—there are pre-seasoned models, budget and splurge versions, features like handle helpers and pour spouts, and various sizes for whatever amount of food you have on the menu. Chef Levi Goode of the Goode Company Restaurant Group in Houston says that with proper care, cast iron gets better with time: “It can last for generations. The more you cook on it, the smoother the cooking surface becomes and the less prone food is to stick. Some of my favorite cast iron pieces were passed down to me and date back as far as the 1800s.” 

To determine the best cast-iron skillets, we spent hours assessing heat conductivity, sears on pork loins, and baked batches of cornbread in 18 different models. We considered factors like how easily oil poured, maneuverability, depth of crust from searing, evenness of cooking, changes in nonstick ability, and ease of cleanup. In addition to Goode, we received expert insight on what to look for in a cast-iron skillet from Nick Erven, chef at Austin’s Wax Myrtle's, and Rob McDaniel, chef at Helen in Birmingham.

Best Overall Cast-Iron Skillet

Lodge Cast Iron Skillet

Lodge Cast Iron Skillet

Amazon

Our Ratings
  • Design
    5/5
  • Ease of Use
    5/5
  • Performance
    5/5
  • Ease of Cleaning
    5/5
  • Value
    5/5
What’s Great About It
  • The large helper handle and included silicone grip made maneuvering this skillet easy, even when hot.

What Could Be Better
  • The pour spouts on the skillet are on the smaller side, causing small drips down the side when pouring.

This cast-iron skillet rated highest across all of our tests. It deftly seared pork loin on both sides, the most consistent of all models tested, showcasing its even heat distribution. It was also one of the most effective at achieving a deep golden brown color on the cornbread that released easily without leaving any behind. We were particularly impressed by how easy turn out was with the help of the silicone handle included with the skillet. 

This skillet’s large helper handle and silicone cover for the main handle made its 5.3-pound weight feel effortless to control and use. Pre-seasoned, we could use it right out of the box without extra seasoning, and the textured surface helps oil to adhere to it better. 

For home cooks to professionals who want a versatile, reliable cast-iron skillet that can handle everything from eggs to steak, this one is affordable for all it can accomplish. The one miss on this model is the small pour spouts, though we found the oil funnels to them for clean pours, and washing afterward only required some warm water and a paper towel. 

At this price point, it would make a wonderful housewarming or first piece of cast iron gift. Erven agrees: “I am fortunate enough to have a sturdy set of cast-iron skillets that were gifted to me by my grandparents. We use them for frittatas on lazy Sunday mornings with the kids, gnarled savory Dutch baby pancakes and a salad, and even for griddling fresh tortillas.” 

Size: 10.25 inches | Weight: 5.3 pounds | Pre-seasoned: Yes | Features: Induction compatible, dual pour spouts, silicone handle cover, helper handle

Camp Chef 10” Seasoned Cast Iron Skillet

Amazon

Our Ratings
  • Design
    5/5
  • Ease of Use
    5/5
  • Performance
    5/5
  • Ease of Cleaning
    5/5
  • Value
    5/5
What’s Great About It
  • The curve of the main handle sits easily in the hand and makes controlling the skillet effortless.

What Could Be Better
  • It struggled to heat evenly during heat conduction testing.

The Camp Chef 10-inch cast-iron skillet went head-to-head across the cooking tests with our top pick. Like our top pick, it delivered a deep sear on both sides of the pork loin, deep golden-brown cornbread with a good rise that turned out easily, and cleaned easily with just some warm water and a paper towel. 

Out of the box, the design looks like it would be uncomfortable with its small helper handle, but the curve of the main handle more than makes up for that—it sits easily in the hand and makes controlling the skillet effortless. Plus, the large dual pour spouts made pouring oil easy and mess-free. In our heat conduction test, we found it took three minutes to achieve even heat distribution, dropping it just below our ultimate winner, the Lodge 10.25-Inch Cast Iron Skillet.  

Cooking a flank steak, making a pan pizza, or making some gravy to go with those biscuits? This affordable option is a no-brainer—it produces enviable sears, baked goods with a nice rise, and cleans up in a flash.

Size: 10 inches | Weight: 5 pounds | Pre-seasoned: Yes | Features: Helper handle, dual pour spouts

Person taking a temperature reading of the Camp Chef 10” Seasoned Cast Iron Skillet

Southern Living / Russell Kilgore

Best Splurge Cast-Iron Skillet

Stargazer Cast Iron Skillet

Stargazer 10.5-Inch Cast Iron Skillet

Stargazer

Our Ratings
  • Design
    4/5
  • Ease of Use
    5/5
  • Performance
    4/5
  • Ease of Cleaning
    4/5
  • Value
    3.5/5
What’s Great About It
  • Even without a pour spout, we found the angled round rim provided an easy pour with no spilling—the oil stayed in line and poured evenly back into the measuring cup.

What Could Be Better
  • The heat conduction was spotty delivering an uneven sear in some of our tests.

If you are looking to upgrade or want to pamper yourself with a little splurge on your next cast-iron skillet, the Stargazer offers elegance in spades. The 5.6-pound pan came in as one of our weightier options, but the large helper handle with wide opening and curvature of the main handle made it easy to hold and control, even with one hand. 

The smooth-bottomed skillet performed well and maintained a nonstick surface throughout the tests. We were impressed by the consistency in heat conduction at the start of the test, but found it became less even as the test went on, but the cornbread released with minimal effort and had a uniform golden brown color. The pork loin on the other hand had a noticeably spotty sear on one side. The second side was much more even, and we appreciated the nonstick capabilities increased with each test. 

We loved the modern design with its unique bronzed look, and even though this pick does not have a pour spout, we found the angled round rim provided an easy pour with no spilling—the oil stayed in line and poured evenly back into the measuring cup. The flat bottom of the pan aided in the ease of cleanup, but we did find we needed soap and a soft scrubber to loosen stuck-on food debris towards the end of tests. 

With its modern aesthetic, this is a cast-iron skillet that will lend a feeling of fanciness to even the most humble pans of skillet-fried cabbage, and even though the price point is high, the investment translates to a lifetime of service with the proper care.

Size: 10.5 inches | Weight: 5.6 pounds | Pre-seasoned: Yes | Features: Helper handle, induction compatible

Best Lightweight Cast-Iron Skillet

Lodge Blacklock Cast Iron Skillet

Lodge Blacklock Triple-Seasoned Cast Iron Skillet

Amazon

Our Ratings
  • Design
    5/5
  • Ease of Use
    4.5/5
  • Performance
    4.5/5
  • Ease of Cleaning
    5/5
  • Value
    4.5/5
What’s Great About It
  • It weighs less than 4 pounds, and the textured finish helps the seasoning better to the surface.

What Could Be Better
  • The lack of a helper handle poses a challenge when turning a full skillet over.

Cast-iron skillets can be daunting for people with wrist problems or less strong grips, but the Lodge Blacklock Triple-Seasoned model solves that with its ultra-lightweight design. Coming in at under 4 pounds, it performed admirably in all of our tests, and weighs a full pound less than our top pick. The pork had one side that was not as evenly seared as other models, but the cornbread rose quickly and released without sticking, revealing a deep golden brown crust. And though the pour spouts were small, the oil pour was easy.

Another cast-iron skillet from the reliable Lodge family, the Blacklock Triple-Seasoned, features a textured finish that helps the seasoning better adhere to the surface. The main drawback of this design is the lack of a helper handle, however, the light weight combined with the wide handle makes it less cumbersome to operate one-handed. And clean up scored high—after the cornbread test, the skillet just needed a wipe to restore it to pre-cook cleanliness and a thin layer of oil to keep it seasoned. 

Size: 10.25 inches | Weight: 3.9 pounds | Pre-seasoned: Yes | Features: Induction compatible, stay-cool handle, dual pour spouts

Calphalon Cast Iron Skillet

Calphalon

Our Ratings
  • Design
    5/5
  • Ease of Use
    4.5/5
  • Performance
    4.5/5
  • Ease of Cleaning
    5/5
  • Value
    5/5
What’s Great About It
  • The Calphalon only needed warm water and a towel to clean, even after cooking pork loin and cornbread.

What Could Be Better
  • Most tasks need to be performed two-handed because of weight.

Streamlining your dishwashing operation is not a problem with this pre-seasoned model that becomes more nonstick with each cook. It heated up evenly, provided a deep sear on the pork (slightly more on the edges), and baked the cornbread to golden brown perfection. We did find in all of our tests that we needed two hands because of the 6.8-pound size.

Though this is our heaviest option on the list, we did appreciate the smart design with large, deep pour spouts that allowed for easy, no-spill pouring. The pan was wide enough and the sides were tall to prevent splatters. We debunked a number of myths associated with cast iron, including the common one: Do not use soap when cleaning. But in tests, we found the Calphalon only needed warm water and a towel, even after cooking pork loin and cornbread. This well-constructed cast-iron skillet would be a great option for daily tasks like searing, braising, cooking vegetables, or baking cornbread, and its 12-inch cooking surface will accommodate most dishes easily.

Size: 12 inches | Weight: 6.8 pounds | Pre-seasoned: Yes | Features: Helper handle, dual pour spouts,induction compatible

Person putting a Calphalon Pre-Seasoned Cast Iron Skillet in an oven

Southern Living / Russell Kilgore

Best Cast-Iron Skillet for Pouring

Lodge Chef Collection Cast Iron Skillet

Amazon Lodge Chef Collection 10-Inch Cast Iron Skillet

Amazon

Our Ratings
  • Design
    3.5/5
  • Performance
    3.8/5
  • Ease of Cleaning
    5/5
  • Value
    4.5/5
  • Comfort
    3.5/5
What’s Great About It
  • The large dual pour spouts kept spillage at bay.

What Could Be Better
  • We found the slanted sides to be a bit shallow and not conducive to frying, say, a whole chicken.

The Lodge Chef Collection cast-iron skillet presents another durable model from a reliable manufacturer. With a lighter weight than three of our picks from this list, it is easy to maneuver and control, and we especially appreciated the large dual pour spouts which kept spillage at bay.

During evaluation, we found heat conduction to be uneven resulting in pork that had a nice crispy crust, but edges that were significantly more golden brown than the pale center, and cornbread that finished with a beautiful golden crust, but was not quite done in the center. We also found the slanted sides to be a bit shallow and not conducive to frying, say, a whole chicken. But the gentle slope of the sides makes stirring and flipping foods with a spatula easier. Overall, we found this to be a good value, and the ease of cleanup—no soap required across any tests—inspired admiration.

Size: 10 inches | Weight: 4.6 pounds | Pre-seasoned: Yes | Features: Induction compatible, dual pour spouts, helper handle

The Bottom Line

If you are looking for a reliable cast-iron skillet that offers even cooking, we recommend the Lodge 10.25-Inch Cast Iron Skillet, because it achieves consistent sear on proteins, deep golden brown color on cornbread, has a large helper handle plus a silicone main handle cover for easy maneuvering, even when hot. If you want a more budget-friendly option that doesn’t skimp on design and efficiency, choose the Camp Chef 10-Inch Cast Iron Skillet. Its curved main handle sits easily in the hand which makes controlling the skillet easy, and it scored as well as our top pick in our pork and cornbread tests. 

Our Testing Process

We rounded up 18 of the best cast-iron skillets and put them through a series of tests in our Lab. We assessed heat conduction, seared pork loins for even browning and deep crust, baked a batch of cornbread, observed how easily oil poured into a glass mason jar, and then cleaned each cast-iron skillet thoroughly to observe not only noticeable changes in nonstick ability but ease of cleanup.

For the heat conduction test, we started with a room-temperature skillet set on a burner on medium heat. Using an infrared thermometer to record the temperature at the center, left, and right of the skillet, we set a stopwatch to check the temperature every 30 seconds for a total of four minutes. During these tests, we observed and recorded the consistency of heat conductivity. 

Then came the searing trial. For this one, we seared two pork loins on high heat and documented how even the skillet produced browning and depth of crust on both sides. We also cleaned the cast-iron skillets per the manufacturer’s instructions to see how the nonstick finish held and how easily they cleaned.

Next came the cornbread test. For this one, we baked a batch of cornbread and recorded how easy the cast-iron skillet was to maneuver, the color on the top of the finished cornbread, and how well it rose to observe heat retention and distribution. Once again, we cleaned the cast-iron skillets per the manufacturer’s instructions to see how the nonstick finish held and how easily they cleaned.

The last operational test we performed was pouring a half cup of oil from the cast-iron skillet into a glass mason jar. We documented whether the pour spout was large and deep enough to pour cleanly. 

Finally, we thoroughly cleaned each cast-iron skillet. We looked at the ease of cleaning the skillet by hand and if dish soap was required to properly clean after use. We also evaluated changes to nonstick ability, as well as comfort, taking into account handle design and maneuverability. In the end, we took all ratings across tests and evaluated the value of each cast-iron skillet. 

Tips for Choosing the Right Cast-Iron Skillet

Seasoning

Pretty much all pans come pre-seasoned these days (including all those on our list), but the more you cook in yours, the more nonstick it will become, though it will not replace your nonstick cookware and it can benefit from reseasoning. The necessity of seasoning is the one thing that usually holds people back from purchasing cast iron, but in reality, it is an easy process. Once completed, you’ll have an incredibly versatile pan that will last generations. And if you inherit a piece or pick up a good buy at an estate sale, you can reseason it to restore it to its former condition. 

Seasoning is important because it imparts nonstick powers to the cast iron by adding a protective layer of shortening or oil that essentially seals the skillet. McDaniel adds, “Without seasoning, you won’t have nonstick capabilities, so having a properly seasoned skillet is important. In my experience, the best way to get a good layer of seasoning is to cook cornbread in it.” Cornbread will add a layer of fat to the pan and allow it to heat at a consistent temperature for an extended period of time, adding a nice even layer of seasoning to your pan.

Size

This is a very subjective consideration. McDaniel prefers 12-inch cast-iron skillets (like the Calphalon from our list) for everyday use, especially when cooking things like fried chicken, but loves an 8- to 10-inch pan for cooking cornbread. He adds that pan size is dependent on the function you plan. For us, the 10-inch had the best weight-to-cooking surface ratio and made everyday use for the home cook more manageable.

Maneuverability

One of the complaints against cast iron is its weight straining wrists. Our top pick, as well as the Lodge Blacklock and Chef Collection models, offer lightweight versions of the skillets we love, making them easier to maneuver around the kitchen. Says Goode: “In my opinion, a heavier cast-iron skillet is ideal because it retains heat better when cold or room temperature food is placed in the skillet. This allows for more versatility when cooking.” If you’re looking for more heft like Goode suggests, check out the Stargazer and Calphalon models. 

Another consideration in terms of maneuverability is handle design. Everybody’s hands are different, so it's important to look for a design that aligns with your hand size. Thinner, curved handles like on the Camp Chef cast-iron skillet match up with smaller hands better, while the long handle on the Calphalon feels great in larger hands.

Features 

Cast-iron skillets are designed with more bells and whistles than the ones you find in your grandmother’s kitchen, and some of these features make cooking easier. With so many different types of stoves, it’s essential to look for a pan that is compatible with your particular range. In fact, five of our six picks are compatible with multiple cooktops, including induction. Other features to consider are helper handles that make maneuvering the sturdy pans easier, and pour spouts to aid in pouring off oils and fats from the pan. Again five of our six picks have dual pour spouts and helper handles.

More Cast-Iron Skillets to Consider 

Utopia Kitchen Pre-Seasoned Cast Iron Skillet: This cast-iron skillet got high marks in the cornbread trial for its reliable nonstick capability and deep brown bottom crust, and we appreciated how easy it was to clean. We did find that the pour spouts were too small to be effective, and in the pork test, we only achieved a blond sear for the first side, even though the second side was more consistent. We appreciated the ease of use and for the cost, a home cook could buy two of these for the price of one of our other picks.

Victoria 10-Inch Cast Iron Skillet: This cast-iron skillet performed well in our oil trial, and we especially liked the large pour spout that makes it very easy to pour the oil from the skillet, and the comfortable, curved handle that was easy to maneuver even with a potholder on. The sear on the pork loin was blonde towards the middle of the first side, and the cornbread, though cooked, presented a challenge on release. But we appreciate the simple wipe-out cleaning and attractive price tag, and the performance overall was on par with our top picks.

Questions and Answers

What is the best brand of cast-iron skillet?

When it comes to non-toxic cookware, Lodge cast-iron skillets are a cook's favorite. While Lodge figures heavily in our list at 50 percent of the picks, it is not the only brand with reliable construction and attractive features. We loved the Lodge picks for their lightweight design, helper handles, and dual pour spouts, but the Stargazer offered a stylish, modern look with a large helper handle with a wide opening that offered optimal maneuverability. The Calphalon model was incredibly easy to clean, and the Camp Chef performed well in all tests at a bargain price. It mainly comes down to what features you are looking for when shopping.

Do cast-iron skillets need to be pre-seasoned?

Today, many cast-iron skillets, including all of our picks, come pre-seasoned. If you purchase one that is not, Goode recommends pre-seasoning to, “...prevent your skillet from rusting and provide a base for creating a nonstick surface.”

How do you season a cast-iron skillet? 

The process of seasoning cast-iron skillets is pretty straightforward. When you get your pan, spread a thin layer of vegetable oil over the skillet’s cooking surface, then preheat the pan over low heat and increase the temperature slowly. Finally, move it to a 375-degree oven and place it upside down on the middle rack. Bake it for approximately one hour and then let it cool thoroughly in the oven. 

Erven inherited a box of cast iron cookware from his grandparents that needed some love. “They had been sitting for years under boxes of records, tangled fishing poles, and rusted-out tools. I started by washing with dish detergent and warm water. Washing away a generation of dust. Once clean, I dried them with a towel and oiled them with canola oil. Afterward, I placed them in an oven and let them bake for a good 30 minutes or so. I took them out, oiled them again, and returned to the oven. One or two more times and these beauties were reborn.” 

How do you clean a cast-iron skillet?

When it comes to cleaning cast iron, the only absolute no-no is using the dishwasher, and don’t soak it in water for long periods. Like with enameled cast iron, you should let your skillet cool completely before washing. You also want to employ mild dish soap, hot water, and a non-abrasive sponge. McDaniel adds, “Don’t be scared to use a little water and soap, but don’t overdo it. I often will use just a little water and soap to wipe out a pan after cooking something sticky or burnt. In that instance, wipe it down with soap and water, then place it in the oven to get hot and dry out. Last, add oil to re-season and prepare for your next use.” 

Another trick for cleaning cast-iron skillets that chefs use is to add a layer of coarse salt to the pan while it’s still warm and then scrub gently with a dry towel—all the stuck-on food should dislodge. After wiping clean, reseason it. 

What should you not cook in a cast-iron skillet?

The common wisdom is to avoid acidic foods with cast iron—it can loosen your seasoning and leave a metallic flavor in whatever you are cooking, but we did test this tenet and found the rule is not quite a hard fact. Desserts like skillet brownies may leave a bit of sweetness for your next dish. And delicate foods like fish and eggs may not hold up in your sturdy skillet, though McDaniel adds, “I have a 12-inch pan I keep in the oven and use almost every day. Many people will say not to cook eggs in cast iron, but if you have a well-seasoned pan, it should be okay.” The bottom line is you need to season your skillet well, and then the options of what to cook in it open up.

Why Trust Southern Living

Carrie Honaker is a food and travel writer who believes in eating dessert first. As a restaurateur and avid home cook, she has seared thousands of steaks, baked hundreds of skillet cobblers, and fired a mess of fish—she knows the importance of a reliable cast-iron skillet when looking for a consistent cook. To compile this list, we tested 18 of the best cast-iron skillets available in our Lab, evaluating them based on heat conductivity, even searing, heat retention, ease of release, pour spout performance, noticeable changes in nonstick capability, ease of cleaning, and value. Carrie also spent hours researching what to consider when shopping for cast-iron skillets, including versatility, features, and ease of maneuverability. For expert tips on what to look for in cast-iron skillets, she spoke to chef Levi Goode, of the Goode Company in Houston;  Rob McDaniel, chef at Helen in Birmingham; and Nick Erven, chef of Wax Myrtle's, in Austin.

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