There’s nothing like having a good, sturdy piece of cookware that does everything and lasts years and years. While everyone’s needs in the kitchen vary, there’s one item that everyone will find useful: a cast-iron skillet.
These pans are perfect for going from stovetop to oven in one fell swoop and you can use them for everything from searing steaks to making desserts. Below, we share some of our personal favorites, along with the picks of professional chefs. Plus, the experts share tips on how to care for your cast-iron and all the do’s and don’ts of using one.
For the perfect panini$68.43$114.00
Best cast-iron skillets, according to experts and editors
Lodge is a favorite of not only Shop TODAY editors, but also every expert chef we spoke to!
“I bought this cast-iron nearly a decade-and-a-half ago and it’s remained a workhorse ever since,” says deputy managing editor Jess Bender. “It’s a little more lightweight and kinder to my weaker wrists, which is a huge plus when I’m working on heartier dishes that demand heavier ingredients. For the quality you’re getting, the price point is a major steal compared to similar versions that are available on the market.”
This was the cast-iron skillet we’ve been using in my household for the better part of the past two or three years and it has never failed us. We love to make steaks, chicken, pancakes and eggs in it. I’ve even made an orzo recipe in it a few times because it toasts the grain so well. We keep reaching for it because it’s so easy to clean.
Professional chef Delaney Workman recommends Field Company cast-iron skillets for an “heirloom splurge” if you’re willing and able to invest a little more. This is the brand’s bestselling pan and, according to its description, is designed to be lighter and smoother than other pans.
Your shortcut to editor approved picks
Workman also recommends Smithey for another splurge option if you want a pan that can be passed down generations. It has the key features experts recommend (more on that below) such as a helper handle and a flat base. Its polished interior also helps make cleaning and maintenance easier, according to the brand.
More cast-iron skillets to shop
This cast-iron skillet on Amazon has garnered more than 14,000 ratings. It promises even heat distribution and is oven-safe up to 500 degrees Fahrenheit. At 15 inches in diameter, it’s perfect for making large meals for your next gathering.
If you’re looking for a complete set, this one has got you covered. It comes with a fitted lid and silicone handle cover that’ll help make it easier to take your skillet from stovetop to oven (but don’t forget to remove the silicone cover before closing the oven door!).
If you want a good-looking steak complete with grill marks without having to bear the cold outdoors, this pan from editor-loved brand Tramontina is the perfect solution. It even comes with a press so you can create your dream panini or mouthwatering smashburgers.
What to look for in a good cast-iron skillet
Workman, alongside professional chefs Krissy Downey and Mark Trimble, agree that there are three key features to consider when picking your perfect cast-iron skillet.
- A good handle: “The helper handle sounds minor until you’re moving a 400-degree skillet of cornbread with one hand,” says Workman. “A helper handle on the opposite side is especially useful when moving a full skillet from the stovetop to the oven,” adds Trimble.
- The right size: The consensus is that a 10 to 12 inch pan is the sweet spot. “Focus on how comfortably you can use it and whether the size fits what you cook most often,” Trimble suggests.
- A flat base “so it sits evenly on your stovetop,” says Downey.
Frequently asked questions
While cast iron is naturally heavier than most other cookware, you still want to be conscious of choosing a size you can handle relatively easily and regularly. “If it’s too heavy to grab on a Tuesday night, it’s just a very expensive doorstop, and you’ll never use it,” says Workman.
The weight will also impact cooking performance. It’ll take a bit longer to heat up, but it will retain the heat which helps with caramelizing and browning, Workman and Trimble explain.
The first thing that probably comes to mind when you think about cooking in cast iron is probably searing a steak, but there’s so much more you can do! “Cast iron is best for things that benefit from very high heat cooking,” says Downey. “It’s one of the most versatile pans out there.”
Beyond steak, the experts call out making anything with a crispy crust (like cornbread or skillet cookies), charring vegetables, breads and pizzas, anything that needs deep caramelization and even stovetop-to-oven one-pan dishes.
All three chefs warn against cooking anything with high acidity in a cast-iron pan. “A splash of lemon or wine won’t hurt, but cooking a long-simmering tomato dish in cast iron can sometimes impart a metallic flavor on the food,” says Downey.
They also all specifically called out avoiding making delicate fish and eggs, at least until it's well-seasoned and your comfort with using a cast-iron pan increases.
Workman adds that you should avoid cooking on a cold pan. “Always preheat the skillet before your food goes in for a naturally nonstick sear.”
Cleaning a cast iron is arguably the most intimidating part of owning one. Here are two chef-approved methods:
With soap: The method recommended by both Trimble and Downey.
- Let your pan cool.
- Wash by hand with a bit of dish soap, warm water and a non-abrasive sponge.
- Dry thoroughly immediately after washing to avoid any rust buildup.
- Rub a thin layer of a neutral oil over the interior to season.
Without soap: Workman’s preferred method.
- Rinse out any larger chunks of food residue with water and pat the pan dry.
- Heat the skillet on the stove with a generous pile of kosher salt.
- Once the salt is hot, turn off the heat and scrub the salt around with a towel. “The hot salt works like an abrasive, lifting stuck-on bits and soaking up excess oil without touching the seasoning.”
- Dump out the salt.
- Followed by an occasional reset of a thin coat of high smoke point oil and into the oven to bake.
All of the experts agree that the two things you never want to do to clean a cast iron are put it in a dishwasher or soak it.
Workman and Downey emphasize the durability of cast-iron cookware. “A rusty flea-market pan can be scrubbed, oiled, baked and brought back to life in an afternoon. Some of the best skillets out there are older than the people cooking with them,” Workman says.
Don’t be afraid to use your pan! “Cast iron rewards the people who don’t baby it,” Delaney says. “Don’t be afraid to cook with it, wash it and make mistakes. Rust can usually be removed and seasoning can almost always be restored. With a little bit of extra care, a cast-iron skillet can be passed down for generations,” adds Downey.
Trimble shares a few additional practical tips for cooking: “Give the skillet time to preheat gradually, and don’t assume you need the highest burner setting. Cast iron holds heat very well, but it needs time to heat across the cooking surface. Pat meat dry before searing and leave space between pieces — those habits make a big difference in getting a good crust.”
How we chose the best cast-iron skillets
The Shop TODAY editors and writers search the internet to find the best products out there. We interview expert sources, comb through customer reviews and even use our own personal experiences to make shopping easier for our readers.
We curated a list of the best cast-iron skillets via expert and editor recommendations, and highly-rated options based on expert insight.
Meet the experts
- Delaney Workman is a Ballymaloe-trained chef and recipe developer based in Chicago. As the former head chef at Instant Pot, she developed more than 200 recipes across the brand’s full lineup of appliances. Today, she cooks up dinner experiences for Candid Fare.
- Krissy Downey is a chef and former TODAY food stylist.
- Mark Trimble is the executive chef at Omaha Steaks.
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