7 Best Cast Iron Skillets Reviews and Buying Guide 2019


For your kitchen, nothing is more versatile than a basic skillet especially a nonstick type that will last you a lifetime.

Yep, if you are looking for a non stick frypan or skillet that will last and last and last and is considered a healthy choice, then look no further than a cast iron skillet. A 10- or 12 inch skillet will do the trick, but 15-inch pans are also on our list of seven here.

In a rush? See my pick of the skillets in the cast iron range.

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About Cast Iron Skillets

Cast iron cookware is made of iron that is melted at very high temperatures and then poured into molds made of sand to form the classic cast iron product. The handle is usually part of the mold giving you have an iron handle skillet.

An interesting fact is that iron is the oldest cooking surface still being used.

Apart from the classic or traditional look, enameled cast iron and lightweight cast iron lines are also available in this range.

Enameled Cast Iron Pans

The enameled types have an enamel glaze applied to the surfaces. This prevents the surface from rusting. The look is smooth cast iron skillet.

According to Wikipedia: “For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.”

Lightweight Cast Iron

The lightweight range is cast in metal molds rather than sand and this allows them to be cast thinner than the classic castings. This makes the frying pan easier to handle but they do have drawbacks.

In this article, I’m covering the classic and the enameled type cast iron pans, only.

What are the Advantages of a Classic Cast Iron Skillet?

What are the pros and cons of cooking with a cast iron fry pan?


They have huge advantages for campers or outdoor cooking, on grills, because they are durable and sturdy. They’ll take the knocks. They are superb for use on outdoor grills.

In a nutshell, these are the pros of the classic cast iron frypans:

  • Easy to clean.
  • Can use metal utensils without too much concern.
  • Durable and built to last. This is one of those cookware items that will serve you a lifetime.
  • Handles are cast in the mold meaning there are no screws or rivets to worry about.
  • Non stick, which means easy cooking and cleaning and less fat in your diet.
  • Holds and distributes heat exceptionally well.
  • Can be used on induction cooktops.
  • Oven safe at high temperatures.
  • High heat means it’s great for searing, frying, and browning of meats


And, in summing up the cons:

  • Not as light as most other non stick cookware.
  • Takes longer to heat than the ceramic non stick pans or stainless steel types.
  • Needs seasoning to begin and then at infrequent times.
  • An unseasoned cast iron will show signs of rust.
  • Will taint tomato-based sauces or soups.

Cast Iron Skillet Reviews

I’ve selected a few of the best cast iron cookware brands in this top pick list. This includes ones with lids, enameled surfaces, and variation in sizes to help you in choosing the best cast iron pan for your style of cooking.

The classic cast iron pans are suitable for all cooktops. That’s right, iron pans will work on an induction cooktop.

#1 Lodge Cast Iron Skillet Review

The one shown is a 12 inch cast iron pan with lid. It has a long handle with a hole in the end for hanging, especially useful in a camp kitchen or at an outdoor cooking site. You’ll also notice a helper handle on the opposite side which is great for when you need to move it from the cooktop or fire. It has pour spouts on both sides, so suits both left and right handed cooks. The 12 inch pan has a 10 inch cooking surface.

A version without the lid is also available, and you can opt for a 10.25 inch pan as well.

Why this one? Lodge cast iron pans are made in the USA, being manufactured in South Pittsburg, Tennessee by the same family since 1896, and sell for a competitive price.

The pans come pre-seasoned. Lodge claims to use 100% vegetable oil for this seasoning and applies no artificial coatings.

Weight: 7.8 lb (12″)


Comes with silicone cover for the long handle. USA made. Affordably priced. Lighter than others.


Silicone handle not fitting well and may move around.

Buy Pan On Amazon.

#2 Victoria Cast Iron Skillet Review

This is a preseasoned cast iron skillet by Victoria. According to the manufacture, the preseasoning involves 100% Non-GMO flaxseed oil.

This 12-inch round frying pan comes with a longer handle (~7.5″) than others. The handle has a hole for hanging and there is also a helper handle. The large pour spouts that work a treat when pouring off the fat without the drips. This pan also has sloped sides, which helps extend the 10.25-inch cooking surface.

This one is made in Colombia (using European machinery) and is an economical buy. Also available in smaller and larger sizes.

Weight: 6.7 lb


Has a flat bottom surface with no rings or imprints that might damage glass cooktops. Lightweight compared to others listed.


No lid option from the manufacturer.

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#3 Le Creuset Signature Iron Handle Pan

This is a beautifully designed 10¼ inch enameled cast iron pan with a signature iron handle. It is an attractive skillet with the enameled exterior adding a fresh cool color. There is a choice of colors from Caribbean through to White to suit your decor. The interior is also enameled, in black.

Like the others, this pan has pouring spouts on both sides, a helper handle, and a long handle with a looped end for hanging.

The interior does not require seasoning, being enamel (though it has the look of the traditional cast iron surface).

Weight: 5.4 lb


Appealing. Lighter then the classic types listed. Because the interior is enamel, it requires no additional seasoning. Can be placed in a dishwasher (though I recommend handwash to avoid any damage from dishwasher arms etc).


May not take the rough and tough of outdoor cooking. Not exactly non stick.

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#4 AmazonBasics Cast Iron 10¼, 12, or 15 Inch Skillet

The one shown is the 15-inch. The 10¼ and 12 inch pans have similar features.

Once again, a long handle with a hole for hanging, a helper handle, and two pour spouts are features of this classic style cast iron skillet. And, it comes pre-seasoned with oil.

Safe for fast ovens, up to 500ºF. Is China made and has a 1-year limited warranty.

Weight: 11.33 lb (12″); 14.11 lb (15″)


Affordable price.


A heavy frypan. Might need extra seasoning.


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#5 Tfal Cast Iron Pan Review

Similar to the others listed, this one has two pour spouts and a helper handle. The long handle has a hole for hanging and the design includes a signature thumb rest. This product is oven-safe up to 600º F and is PFOA and cadmium free.

This T-fal skillet is pre-seasoned for nonstick properties. It is a durable cast iron fry pan 12-inch in size in cast iron black.

This is a 12 inch with 2.5 inch sides. There is also a 10.25 inch version.

Weight: 9 lb


Low price.


It is weightier than others. Has emblem on base, slightly rough texture – watch glass cooktops. May need extra seasoning before first use. Overheating may cause brown or blue stains.

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#6 Bayou Cast Iron 16-Inch Skillet

If you are looking for something larger for cook-ups on the grill, check out this skillet. It might be large, but it has two handles, which help distribute the weight and allow ease of handling. Item is made in China

It comes preseasoned. Cooking surface is 14 inches.

Weight: 11.5 lb


Size is great for large cook-ups. Double helper handles for ease of handling. Perfect for the outdoor grill.


Weight. Not suited to dishwasher.

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#7 Camp Chef Cast Iron 12 Inch Skillet

This Camp Chef classic style skillet is pre-seasoned. Camp Chef is one of the well-established brands in the USA, though the product is manufactured in China.

This pan will need seasoning before use but once seasoned, it will display a good non stick surface.

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Cooking with Cast Iron Pans

Iron surfaces are the oldest form of cookware still in use today and cast iron is still considered a safe cookware option in terms of health and the environment by many, including the EWG.

The possible exception – some people are genetically predisposed to iron overload (e.g. hemochromatosis) and may need to limit their iron intake.  In such a case, they might have to avoid the use of cast-iron cookware, especially if they intend cooking with acidic foods (which increase the iron leaching effect). It’s best to talk to your medical advisor, as the effect of hemochromatosis can vary between people and over time.

Why Does Seasoning a Cast Iron Skillet Make it Non Stick?

The seasoning seals the surface. It basically adds a polymer layer from the oxidized fats that makes the surface impervious to water. It is the water-soluble proteins that cause the foods to stick to the pan¹.  A well seasoned pan will appear black.

Some skillets are pre-seasoned when purchased. But…others will need seasoning to achieve their nonstick performance.

Seasoning the pan gives it its nonstick surface and protects it from rust. This is not the seasoning in cooking that you do with spices, by the way. It involves oiling and heating the pan.

How to Season a Cast Iron Pan?

Seasoning the cast iron fry pan can be just a matter of coating the surface with fat or oil and baking it in an oven at 350° F for about an hour. Unsaturated fats are said to work best because they polymerize well, but a lot of people use vegetable oil, which also works.

And…the more you use your cast iron skillet the better the seasoning will get.

How to Heat a Cast Iron Pan

To heat your cast iron pan, heat it on the cooking element 5-10 minutes prior to cooking or adding oil. The time will depend on the performance of your cooktop. You need this time because iron is a poor conductor of heat.  The upside is that the iron pan holds the heat really well. That said, remember it also takes a bit more time than the usual cookware to cook down.

How Much Iron is Added to Eggs Cooked in Cast Iron?

Cooking with cast iron fry pans adds iron to the food cooked. Iron is essential for our physical wellbeing as it is a critical component of the hemoglobin that carries oxygen around our bodies in our blood stream. With iron being an important dietary element2, cast iron cookware has advantages, therefore, especially for those with iron deficiencies.  In the US, 5 million people suffer from iron deficiency and women are more likely to suffer from this3. And, for most people, any excess of iron intake is not an issue as a human body will excrete it5.

Back to the egg. Frying an egg in a cast iron skillet can increase the egg’s iron content by about 2.0 mg (3.84 mg) of what is expected from a non-iron pan (2.84 mg)4.

As mentioned above, added iron is not an issue for a healthy person and can be beneficial in many cases.

As a guide, adults need about 8 mg of iron per day for maintaining good health; though women aged 19-50 (premenopausal) need about 18 mg per day. A healthy adult will excrete any excess as the body can adjust the rate of iron absorption from the digestive tract5.

If you wish, keep your pans well seasoned to limit the amount of iron as this process creates a barrier to the movement of iron into your food.

What are the Best Ways to Cook Eggs in a Cast Iron Skillet?

You can cook eggs in cast iron frying pans anyway you wish. Fried eggs, scrambled, crepes…even poached. I always add a small amount of oil before I heat the pan. I find this is the best way to cook eggs.

How Can I Cook Pork Chops in a Cast Iron Skillet?

Simply heat the pan to medium-high and add the chop. Let it cook its own juices on the one side for a few minutes (maybe 3-4 min). And then flip to the other side. Tip: Best to let one side cook till brown and then the other rather than flipping back and forth between sides.

How Do I Cook Steak in a Cast Iron Skillet?

Much the same as that mentioned above for the pork chops except you may need to heat the pan with a little oil, depending on the amount of fat in the steak.

Why Does My Cast Iron Skillet Leave a Black Residue on Foods?

Cast iron cookware withstands high heat and can hold that heat for some time. One reason for black residue is charring of food residue. And, for high heat cooking, make sure to use cooking oils with a high smoke point. The pan may not have been cleaned properly and the remaining food residue has charred with the high heat and becomes loose and is stirred into the food when you next cook. See the care and maintenance section.

Care and Maintenance

How do you care for a cast iron skillet? The following are answers to frequently asked questions regarding the care and maintenance of a cast iron fry pan.

Who Uses Cast Iron Skillets and How Do You Clean Them?

Anyone from a camp chef to a home cook is likely to use a cast iron skillet.

How Do You Successfully Clean a Cast Iron Skillet?

Do not place cast iron pans in the dishwasher. Enameled ones may be okay.

But I recommend to handwash your cast iron pan with a dishcloth, hot water, and a small amount of mild detergent. For any baked on or crusty residue, I use a scourer designed for non stick surfaces, after I’ve let it soak for a few minutes. In this case, after using the pan I always let it cool and then I add some water to cover any food residue and let sit for a few minutes. This I have found makes it easy to clean.

Try to dry the pan completely before storing to avoid rust. It is best to use frequently to keep it seasoned and avoid rust appearing. If surface rust does appear, don’t be alarmed. Simple, clean it away with a scourer or steel wool and then reseason.

How Should I Dry My Cast Iron Skillet?

Before storing, you make sure your cast iron skillet is dry to keep it in top performance for the next time you want to use it. This will avoid pulling it out later and finding rust on the surface.

There are a few ways…

You can place it in a warm oven for a while before storing (whether or not you want to turn on the oven purely for this is up to you of course). You can also heat it on the stove top.

What I do…

Simply dry it with a tea towel or other cloth and leave it to air before putting it away. I have had no problems with this approach.


What is the Best Cast Iron Skillet Size?

For most this is either a 10 or a 12 inch. It really depends on your cooking style and the size of the meals you wish to prepare. (And how comfortable you are in handling the weight of the pan, as the weight will increase with size).

As a general rule, a 10-inch skillet will have roughly nine inches of cooking surface and a 12-inch will have about 10 inches.

How Can I Keep the Seasoning On My Cast Iron Skillet?

Simply avoid cleaning it with harsh detergents or scourers.
Add a dab of oil and wipe the pan over after washing every now and then if the pan is showing some dry areas.

When you cook, if you heat a bit of oil each time you reinforce the seasoning and this will maintain the nonstick properties.

When Should You Season a Pre Seasoned Cast Iron Skillet?

When needed, which is no different to a cast iron pan that you have seasoned yourself. See the section on the “Non Stick Properties” above.

Why Do Cast Iron Skillets Have Spouts?

These are pour spouts to help transfer the pan’s contents to plates and bowls. They are a traditional feature of the classic style cast iron pan. They originated back in times when rendering of fat was a thing and the spout helped with pouring off the liquid.

Can I Use a Cast Iron Skillet on an Electric Stove?

Yes. Most definitely. The thing to remember is that they take longer to heat and then hold the heat longer.  So regulation the heat may take some getting use to if you have been conditioned to using other types of cookware.

What is the Best Way to Use a Cast Iron Skillet?

Make sure it’s seasoned and then cook with it any way your heart desires. On an open fire when camping. Use it on an induction cooktop. It is so versatile.


  1. Arnold, Dave. 2010. Heavy Metal: the Science of Cast Iron Cooking. Cooking Issues
  2. Beard JL, Dawson HD. Iron. In: O’Dell BL, Sunde RA, editors. 1997. Handbook of Nutritionally Essential Mineral Elements. New York: CRC Press;  pp. 275–334.
  3. Clark, S. F. 2008. Iron Deficiency Anemia  Nutr Clin Pract. 23(2):128-41. doi: 10.1177/0884533608314536.
  4. Brittin HC, Nossaman CE. 1986. Iron Content of Food Cooked in Iron Utensils. J Am Diet Assoc. 1986 Jul;86(7):897-901.
  5. Steinbicker AU, Muckenthaler MU. 2013. Out of balance–systemic iron homeostasis in iron-related disorders Nutrients. 5(8):3034-61. doi: 10.3390/nu5083034
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Lodge Cast Iron Skillet
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