I’ve been looking for the best cast iron skillet for everyday cooking, from searing steaks to making breakfast and baking dishes. Before I started researching, I was almost certain I’d end up buying a Lodge Cast Iron Skilletbecause it seems to be the one that gets recommended everywhere.
But after reading more reviews and comparing different options, I realized there are several skillets that people actually prefer for different reasons. Some home cooks swear by Le Creuset Cast Iron Skillet because of its premium build and finish, while others prefer theVictoria Cast Iron Skillet for its smooth cooking surface and value.
It made me wonder how often the most popular choice is actually the best fit for everyone. Have you ever expected one cast iron skillet to be the obvious winner, only to end up loving a different one much more? What surprised you the most, heat retention, cooking performance, weight, seasoning quality, easy cleaning, or durability?
I’ve always had good luck with Lodge—it’s hard to beat for the price and quality.
A lot of folks also swear by Bayou Classic, and I’ve heard plenty of good things about their cookware as well.
If budget isn’t a concern, take a look at Butter Pat Industries. They make fantastic pans, but be prepared—they’re usually north of $200. At that price, the pan might expect you to cook for it.
Personally, I’m a big fan of carbon steel. It offers many of the same benefits as cast iron, but without the workout every time you pick it up. The care and seasoning are very similar, and I’ve had great luck with Made In carbon steel cookware.
Another option worth considering is the Tramontina Enameled Cast-Iron Series 1000. It’s a very nice, affordable frying pan, and the maintenance is much easier than traditional cast iron or carbon steel. The only downside is that the enamel can chip if you’re a little rough with it—so maybe don’t use it as a dumbbell or a hammer.
Lodge makes good cookware, for the money they can’t be beat if you want a new cast iron skillet. New ones are heavier and the surface not as smooth, however, with time the seasonings create a smooth surface. I just recommend avoiding any cast iron made in China. You have no way of know what types of materials are used in them and what chemicals you may ingest.
The best bang for your buck is in a used skillet. They are generally thinner and lighter and will be just as strong if not stronger since the material quality is so much better. I occasionally stop at a yard sale, and check Facebook market place for cast iron. If it’s not cracked, chipped or warped I’ve never had one hard to restore. Crusty buildup is no problem. There are numerous methods for restoration. The easiest, I’ve put them in a heavy trash bag and sprayed with easy off. In a few days take them out, clean and re-season. I’ve also put them in an oven on self clean but this is stinky and you’ll need and open window and good ventilation. $5-20 will put you in a fantastic cast iron that is far superior to all but a very expensive new piece. Google will give you other and better methods, Facebook groups are tremendous help.
I often give them as wedding gifts and my wife puts together recipes and often teaches young people how to use them.
I have an orange colored le creuset skillet with a wood handle. It was part of set given to me as a gift 45 years ago. The orange enameled outside looks every minute of its age but the inside is nicely seasoned and easy to cook with. I also have a variety of much older black skillets that never disappoint and don’t show their age when hanging on a hook. For the price of one high end skillet I can have a bunch of older, heavy skillets that I don’t have to even think about damaging. Names like Griswold and Wagner seem to have higher price tags, but the others seem to be on par with cooking. Old cast iron isn’t fancy, just functional.