Popular for their superior heat retention and nonstick surfaces, the best cast-iron skillets are versatile pieces of cookware: They can bake golden-brown cornbread, cook lacy-edged eggs that don’t latch onto the pan, sear juicy steaks and more. They can also be used on virtually any cooktop, as well as over open fire. Out of all the ones we’ve tested over the years, the best-selling Lodge Cast-Iron Skillet remains our top choice, owing to its unmatched durability and affordability. But for those looking for something a bit more premium, we also recommend Field Company’s No. 8 Cast-Iron Skillet, an heirloom-quality piece that’s somewhat lighter and smoother.
If you’re looking to invest in a premium skillet with a lightweight design and polished interior, … [+] we’re fans of Field Company’s No. 8.
Illustration: Forbes / Image: Brinda Ayer For Forbes
Here are all the pans that have impressed us the most:
Best Cast-Iron Skillet Overall: Lodge Cast-Iron SkilletBest Upgrade Cast-Iron Skillet: Field Company No. 8 Cast-Iron SkilletBest Enameled Cast-Iron Skillet: Le Creuset Signature Skillet
“Cast iron is a remarkable material for cooking, notably for its excellent heat retention and even heating properties,” says Bridget Vickers, senior chef-instructor at the Institute of Culinary Education. “It can withstand high temperatures, making it ideal for searing, frying and baking.” What’s more, unlike most cookware materials, cast iron gets better with age, as it gradually takes on oil that develops into a nonstick coating (a.k.a “seasoning”). “With proper care, a cast-iron skillet can last a lifetime,” she adds. Ahead, find the best cast-iron skillets in 2025, based on years of hands-on testing.
Size: 10.25 inches | Weight: 5.4 pounds | Pre-seasoned: Yes | Features: Helper handle, pour spouts
Best for:
Home cooks seeking an all-purpose skilletFirst-time cast iron ownersThose who like to grill or cook over an open flame
Skip if:
You want a lightweight skillet with a polished cooking surface
Lodge is the best-known brand in the cast-iron space, and with good reason: “Lodge is a time-tested favorite for its durability and affordability, making it a staple in many kitchens,” says Vickers. The 10.25-inch version of the classic skillet, for instance, costs just $20—and it’s built to last. In fact, this skillet might be the most popular piece of cookware of any kind among Forbes Vetted editors, many of whom have been using one for years and years.
“It’s the first cast-iron pan I ever owned,” says home and kitchen editor Kelly O’Sullivan. “It’s super affordable, it cooks evenly and it’s easy to clean without any fuss.” It’s also ready to go, fresh out of the box, which can’t be said for all cast-iron skillets. While most modern pieces come pre-seasoned, they typically need a round of seasoning or two for the surface to become adequately nonstick. With a brand-new Lodge, I was able to fry eggs that released cleanly from the pan’s rougher surface—and the more I’ve used the pan, the slicker it’s become. Its heat retention, too, is impressive: It sears steak to perfection, with juicy interiors and beautiful crusts, and cornbread comes out uniformly browned. Its uses go on and on: The Lodge is “my go-to pan for roasting a chicken, stir-frying ground turkey for lettuce cups and even baking biscuits,” says senior reviews editor Anna Perling, who’s had the larger 12-inch version for years. (The pan is available in a range of sizes, from 3.5 inches to 15 inches, with the most popular sizes being 10 and 12 inches.)
If there’s one thing to keep in mind about this skillet, it’s that it’s heavy—the 10.25-inch model weighs just over 5 pounds. While weightier pans tend to have better heat retention, they’re harder to pick up, move between the stove and oven, and tilt to pour grease out of the spouts. Fortunately, this skillet has a small helper handle, which “makes it easier to grip this hefty pan with two hands if you need to transfer it to the oven or the table,” says Perling. Just make sure you never use bare hands to grip any part of the skillet during or right after use—they get hot. While oven mitts should suffice, the brand also sells silicone holders for the main handle and smaller one.
Editor’s Pick
Field Company
Field Company No. 8 Cast-Iron Skillet
Size: 10.25 inches | Weight: 4.5 pounds | Pre-seasoned: Yes | Features: Helper handle
Best for:
Home cooks ready to invest in a premium all-purpose skilletThose who want a lightweight pick that still conducts and retains heat wellAnyone with wrist mobility or strength issues
Skip if:
You’re on a budgetYou want a skillet with pour spouts
If you’re looking to invest in an heirloom-quality skillet with a lightweight design and polished interior, Forbes Vetted editors—myself included—have long been impressed by Field Company’s No. 8 Cast-Iron Skillet. “The skillet has a smooth machined cooking surface that helps create that nonstick barrier, making this a great tool for frying eggs and griddling pancakes,” says editorial director Brinda Ayer, who’s been using this skillet for about six years. “I also appreciate that the Field No. 8 is about a pound lighter than comparable pans from competitor brands, and its straighter sides relative to other cast-iron skillets I own makes it a good option for braises or other liquid-heavy cooking like shakshuka.” Vickers is also a fan of the brand, adding, “Field Company is renowned for its craftsmanship, offering beautifully finished skillets.”
Ayer’s six-year-old Field Company No. 8 Cast-Iron Skillet, which only shows smalls signs of wear.
Brinda Ayer For Forbes
While I had to cook a few foods in this pan before it developed a sufficiently nonstick surface, I’ve since had zero issues with food sticking to the interior. (I’ve had the No. 8 for over a year.) Most often, I reach for this skillet to make fried eggs, which release perfectly intact, though I also use it frequently to pan-sear chicken thighs, which get finished off in the oven. The only feature this skillet is missing is a pour spout, which makes it slightly more difficult to empty excess oil or bacon grease. All in all, though, it’s a very small downside that many home cooks won’t mind. And like the Lodge skillet, this one comes in multiple sizes.
Williams Sonoma
Le Creuset Signature Skillet
Size: 10.25 inches | Weight: 6.1 pounds | Pre-seasoned: N/A | Features: Helper handle, pour spouts
Best for:
Home cooks who are drawn to cast iron—but not the required maintenanceFans of Le Creuset’s colorful, heirloom-quality cookwareThose who cook on induction and electric stovetops
Skip if:
You want something that can withstand extreme temperatures
Enameled cast iron is simply cast iron that’s been coated with nonporous, nonreactive enamel. Though it can’t withstand as much heat as regular cast iron (it’s oven-safe up to 500 degrees, whereas the Lodge skillet can heat up to 650 degrees), it offers similar heat retention and stove-to-oven capabilities. It’s also lower maintenance, as it doesn’t require seasoning or react with acidic foods. Out of the enameled pans we’ve tested, the Le Creuset Signature Skillet has earned the highest marks overall. Plus, it comes in over 20 of the brand’s signature colors, including Cerise and Shallot.
“I’m really delighted with this pan, and I have to confess I reach for it more than the copper and stainless steel frying pan I owned before,” says baby and kids gear editor Margaret Badore, adding, “I’ve had no problems with eggs or fish getting stuck or burnt onto the pan.” It also has a number of useful features, including sloped sides that are conducive to everyday cooking and a large, easy-to-grip helper handle to help you maneuver the pan. “The pour spouts on either side are very handy, too,” says managing editor Emmy Favilla. “I can transfer bisque base from the skillet into into a blender, and they’re designed in a way that I never make a mess.” Just try to avoid using metal utensils in the pan, which can cause the enamel to chip or crack, rendering the skillet unusable. As long as you take good care of your pan and don’t heat it above 500 degrees, it should reward you for generations.
How We Tested The Best Cast-Iron Skillets
These days, most cast-iron skillets fall into two categories: they’re either rough, heavy and affordable (like pans from Lodge) or they belong to the growing cohort of lightweight, expensive, vintage-style pans (like those from Field Company). To determine the best cast-iron skillets, we tried out pieces from both camps, putting them through the paces in our home kitchens.
After unboxing each skillet, we consider its overall construction and additional features (like pour spouts and helper handles) before putting it to work. To assess the skillet’s nonstick properties and versatility, we use it across a range of cooking applications: We fry eggs, pan-sear fish and steaks, bake cornbread and more. While cooking, we also test the functionality of pour spouts (on models with this feature) and note how easy the pans are to pick up and maneuver.
Even after the testing process concluded, our editors have been cooking with the winning skillets in our home kitchens for more than a year.
Our Expertise
Forbes Vetted’s home and kitchen team knows a thing or two about cookware—we’ve researched, tested and reviewed everything from stainless steel sets to carbon steel pans to Dutch ovens. After all, no kitchen is complete without a collection of pots and pans to cook, well, everything.
I (Amanda Arnold) am Forbes Vetted’s senior home and kitchen editor and the author of this piece. I oversee the site’s coverage of cookware, from stainless steel sets to carbon steel pans, and I’ve been using the Lodge and Field Company skillets in my home kitchen for the past year.
For this article, I consulted Bridget Vickers, senior chef-instructor at the Institute of Culinary Education in Los Angeles, who explained everything from cast iron’s properties to seasoning to maintenance. She also has a robust cast iron collection, with a pan for nearly every use. “I use a Lodge set when camping and my Le Creuset set for special entertaining during the holidays,” she says. However, her everyday skillet is a vintage Erie manufactured by Griswold in 1886, passed down by her Great Nana from England.
Frequently Asked Questions (FAQs)
Which Brand Of Cast-Iron Pans Is The Best?
Based on years of hands-on testing, we believe Lodge and Field Company make the best cast-iron skillets and Le Creuset makes the best enameled cast-iron skillet. That said, we’ve tried out a number of pans from other brands that have impressed us, including Smithey, Yeti and Lancaster.
What Is Cast Iron Seasoning?
If you’re familiar with cast iron at all, you’ve definitely heard the term seasoning. Basically, it’s the process of “treating the cast iron surface with a layer of oil and then heating it, which creates a non-stick coating and prevents rust,” explains Vickers, though seasoning can also refer to the actual protective layer. “Seasoning also improves with use, so the more you cook with a well-seasoned skillet, the better its cooking performance.”
What Is The Best Way To Clean A Cast-Iron Skillet After Use?
“Proper maintenance is key to ensuring the longevity of your cast iron,” says Vickers. When it comes time to clean your skillet, you first want to wash it with warm water, using a nonabrasive sponge or a chain-mail scrubber like The Ringer. Also, contrary to popular belief, it’s okay to use a little mild dish soap when necessary.
Then, you want to dry the pan immediately to prevent rust, which you can do by wiping it down with a microfiber towel or heating it on the stove. Once the skillet is dry, rub a small amount of neutral cooking oil or a special cast-iron seasoning oil all over the skillet using a paper towel. “Storing it in a dry place is also essential,” Vickers adds. “And if you notice the seasoning breaking down, don’t hesitate to re-season it.”