We tested the best cast-iron skillets to see which can take the heat
These pans from brands like Lodge and Le Creuset are versatile, practically indestructible and start at just $25.
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If you're trying to move away from nonstick pans , the best cast iron skillets are the obvious choice. With minimal care, cast iron lasts practically forever, and these pans can be used to cook and bake nearly anything. Better yet, they are nontoxic by nature, and seasoning them — that is, making their surface nonstick — is easier than you think, especially if you're used to stainless steel .
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The drawback is that these pans are heavy, but as a graduate of the French Culinary Institute, I can confirm that they're worth their weight. To find options, I researched top-rated, pre-seasoned cast-iron skillets across price points. In the end, I tested eight 10-inch pans, evaluating each for maneuverability, user-friendliness and ease of cleaning and maintaining. My picks for the best cast-iron skillets start at $25 and are absolutely worth adding to your cookware collection.
Best cast-iron skillets for 2026
As a longtime Lodge skillet owner, I can attest that the company makes an indestructible pan that will last decades, as long as you care for it properly. When I used the brand's Blacklock-edition skillet (which is lightweight and triple-seasoned) to fry eggs, they came away with little effort and crispy edges.
This pan has slightly thinner walls than the classic Lodge skillet, resulting in a lighter build (it weighs about a pound less than the brand's classic skillet). When I seared the steak and then transferred the pan to the oven, I found it easier to maneuver than the others in my testing pool.
The handle has Lodge's signature teardrop shape but is more ergonomic and a little longer and feels more comfortable in the hand. It also comes with a medium-sized helper handle on the opposite side. I had no trouble moving the pan from the stove to the oven and back. It's a breeze to clean (as most cast-iron skillets are) with nothing more than hot water and a synthetic scrub brush.
- Sears meat well
- One of the lightest skillets in our testing
- Cleans easily
- Reasonable price from a legacy brand
- Pour spouts were a little messy
This 10-inch cast-iron skillet from Victoria performed as well as any I tested and rings in at $25 (though it's often marked down to even less). The Colombian brand has been manufacturing cast-iron cookware since 1939 and also makes griddles, Dutch ovens and tortilla presses. This pan is heavy at about 5.5 pounds, but the long, curved handle makes it somewhat easier to maneuver than others, and the helper handle works nicely too.
The cooking surface on this pan feels smoother than most others, which may contribute to how easily food releases. The pour spouts worked well with just a few drips, and the pan came clean with hot water and a scrub brush. It all adds up to a true value.
- Affordable retail price — but often marked down to even less
- Ergonomic handle
- Smooth cooking surface
- Heavy
At 5 pounds, 10 ounces, the 10-inch version of this pan is the heaviest one I tested — and it truly deserves its designation as the best cast-iron skillet for searing. If you preheat this skillet on the stove and add a tablespoon of neutral oil (I use avocado oil), there is no way you won't achieve the perfect crust on a steak.
An interesting point of differentiation here is that this pan has a larger capacity (2.75 quarts) than most others. Its wide cooking surface and higher sides make it a good vehicle for cornbread or a large frittata.
The handle is 6.25 inches long and is positioned at a more extreme angle to help with lifting. You'll certainly need the generous helper handle when transferring this pan from range to oven and beyond. Note: The 10-inch model, alone, is currently out of stock, but this two-pan set includes both it and the 8-inch version for a very reasonable price.
- Well-priced
- Generous helper handle
- Has a larger capacity than similar-sized skillets
- Very heavy
Le Creuset is a heritage brand, and its cast-iron cookware ( my favorite Dutch oven included) is legendary — even the vintage skillets are desirable. Why? The black satin finish on their cooking surface heats evenly, and you need only a nominal amount of oil or butter for food to slide off without issue.
This pan withstands high temperatures on the stovetop and is oven-safe up to 500°F. It's not light at just over 5 pounds — but it does have a generous helper handle that's easy to grip with an oven mitt or dish towel. And I can't ignore that it looks great when it goes from the oven to the table, as many colorful enameled cast-iron pans do.
As you might have guessed, the biggest drawback is the price! This pan is often on sale for under $200, but I'll admit it's an investment even then, though it does come with a lifetime warranty.
- Slick cooking surface
- Easy-to-grip handle
- Colorful enamel looks pretty on the stovetop ...
- ... but costs a pretty penny
Factors to consider when choosing a cast-iron skillet
I evaluated each skillet for its value, performance and comfort/balance. Here are some details on what to keep in mind when shopping:
✓ Pre-seasoning:Seasoning a pan (making it nonstick) can take time and effort, as it involves repeatedly coating the pan with oil and heating it to create a slick surface. To make things easier, look for pre-seasoned cast-iron skillets that you can use right out of the box. (Note: Everything in my testing pool was pre-seasoned.)
✓ Maneuverability/weight:When it comes to ease of use, it's mostly a matter of personal preference. You may prefer a slightly lighter pan or one with more heft (5 pounds or heavier). You may also find a certain handle design works better for you — for example, a chunkier handle that arches may appeal to a taller person.
✓ Maintenance:Some cast-iron pans are designated as dishwasher-safe, and while that may add to their convenience, we recommend handwashing pans to preserve their finish and prevent rusting. Always let pans cool completely before washing them in warm water with a synthetic bristle scrubber or sponge.
How we tested cast-iron skillets
I used each pan multiple times. To make my top picks, it had to excel in the following assessments:
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Design:Was the handle comfortable to hold? Did it have a helper handle for maneuvering? If it had a spout, how deep was it, and did it pour liquids without splattering? To check this, I transferred rendered fat from the pan into a bowl. I also noted whether, when I moved the pans from the stovetop to the oven, they felt too heavy or unbalanced.
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Performance:I used the skillets to cook fried eggs and sear steak. I monitored how long it took the pans to heat up and whether there were hot spots. To check the seasoning, I noted how well the eggs moved in the pan and if food stuck to the cooking surface in general.
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Care and cleaning:Cast iron, by nature, isn't super fussy; however, it can rust if you leave it exposed to water for a long time. (See details on how to clean cast iron below.) I judged how much work each pan took to clean using a sponge and warm water.
It's a pan party! Once you see the skillets together, you can easily spot the differences in the handles and pour spouts.
(Lisa Schweitzer/Yahoo)Other cast-iron skillets we tested
Lodge Pre-Seasoned 10-Inch Cast-Iron Skillet : It's Ina Garten's favorite cast-iron skillet and probably the most iconic one of the bunch, but I preferred its cousin, the Lodge Blacklock, because it was lighter and easier to maneuver. That said, you absolutely cannot go wrong with this classic cast-iron skillet that rings in at $25. It does exactly what it's supposed to do, and it holds up over time. Former pro baker and Yahoo Senior Writer Britt Ross swears by this pan.
Field Company No. 8 Cast-Iron Skillet : Splurge alert! If not for its $165 price tag and a few small drawbacks (no pour spouts, and the helper handle is small and not as easy to grip as some others), this skillet would have been a top pick. Field Company is a family-owned and -operated brand that researched the history of cast iron when developing its pans. The resulting product is hand-poured with thin walls and a smooth surface. It also weighs less than other pans and is easier to maneuver. If you're looking for a special gift for someone who truly enjoys cooking and appreciates craftsmanship, this is it. It's the kind of skillet you will pass on to your children.
Utopia Cast-Iron Skillet Set : This set of three pans in 6-, 8-, and 10-inch sizes is the best deal around at roughly $25. I found the handle on the 10-inch pan to be unusually small, and it has no helper handle. Aside from these issues, the pan performed well; it was also the lightest I tested at 4 pounds.
If you preheat a cast-iron pan (here, I used the Lodge Blacklock) and add a bit of butter or cooking oil, sliding fried eggs off the surface should be as easy as it is with a coated nonstick pan.
(Lisa Schweitzer/Yahoo)Cast-iron skillet FAQs
How do you clean a cast-iron skillet?
Even if a brand says its cast-iron pan is dishwasher-safe, you should clean it by hand using warm water (and a little soap if needed) with a synthetic-bristle scrub brush or sponge . If more elbow grease is required, please don't soak the pan — it can cause rusting. Most brands recommend simmering water in the pan for 3-5 minutes, then using a scraper or scrub brush after the pan has cooled. Always dry the pan before putting it away to prevent rusting. Some brands recommend rubbing a bit of neutral oil (like canola or avocado) onto the cooking surface after cleaning, but you don't need to do this every time you use the pan.
What's a cast-iron scrubber?
If the tools mentioned above don't do the trick, you can try a cast-iron scrub pad , which is essentially a silicone sponge wrapped in chainmail. The metal is abrasive, but won't scratch the pan's surface or damage the seasoning.
Are cast-iron skillets oven-safe?
Cast-iron skillets are made entirely of metal and are generally oven-safe up to 500°F. They're designed for use at high temperatures, but check the manufacturer's materials for specifics.
Are cast-iron skillets nonstick?
Yes and no. Cast-iron pans are nonstick as long as they are seasoned (read more about that below). To keep the slick surface intact, preheat the pan for a few minutes and use a nominal amount of cooking fat.
How do you season a cast-iron skillet?
If you have an unseasoned pan or one that needs restoring and re-seasoning, you can easily do it yourself. First, preheat your oven to 450°F. Set your clean, dry pan on the stove over medium heat for a few minutes. Carefully rub the interior with a bit of neutral oil that has a high smoke point, like canola or avocado, and put the pan in the oven for 30 minutes. Carefully remove it from the oven (wearing oven mitts !) and rub it with a thin layer of oil. Repeat this process two to three times, and you will have seasoned your pan.
How do you get rust off a cast-iron skillet?
A cast-iron skillet with light rust is still usable. Just scrub it with steel wool to remove the rust, then re-season it as usual, as described above.
Update, Sept. 1, 2026: We checked all product prices and availability, shared more info about our testing process and added some FAQs. Our No. 1 pick for the best cast-iron skillet remains unchanged.
We received complimentary samples of some products and purchased others ourselves, but we reviewed all products using the same objective criteria.
