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See moreS'Mores Cast-Iron Pie
Easy
Special equipment: a 9-inch cast-iron skillet or glass pie plate 1. Preheat the oven to 175°C. 2. Stir the biscuit crumbs, melted butter and sugar together in a medium bowl until the mixture resembles wet sand. Press the crumbs into the bot
Prep Time
40 mins
Cook Time
-
Serves
6
Cast Iron Fillet Steaks with Roasted Shallots
Easy
Preheat the oven to 200°C. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop. Heat a large cast iron
Prep Time
5 mins
Cook Time
40 mins
Serves
4
Iron skillet brownies
Easy
1) Preheat oven to 160C/Gas 2. Butter a circular pie plate. 2) Melt chocolate and butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, vanilla, flour, and salt.3) In a small bowl, whis
Prep Time
15 mins
Cook Time
50 mins
Serves
8
Skillet S'Mores
Easy
1. Preheat the grill on high. 2. Heat a cast-iron skillet over medium heat. Melt the butter in the skillet, add the nuts and toast until fragrant. Remove from the heat and sprinkle the chocolate chips evenly over the nuts. Spread the marshmallows
Prep Time
15 mins
Cook Time
10 mins
Serves
6
Skillet Almond Shortbread
Easy
1. Preheat the oven to 180°C. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. 2. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour
Prep Time
15 mins
Cook Time
35 mins
Serves
10
Skillet Cornbread
Medium
Preheat the oven to 450 degrees F.
Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and st
Prep Time
15 mins
Cook Time
25 mins
Serves
12
Skillet cornbread pudding with ham and pepper jack
Easy
1) Preheat the oven to 180C/Gas 4. Melt the butter in a 25-cm cast iron skillet over medium heat. Add the corn, spring onion, ham, garlic and chili powder. Cook, stirring occasionally, until the spring onions are soft, about 3 minutes. 2) Meanwhile
Prep Time
10 mins
Cook Time
35 mins
Serves
4
Biggest and Best Bibimbap
Hard
1. Heat a large (12-inch) heavy cast iron skillet over medium heat. Drizzle the sesame oil into the pan and gently spread the rice in a loose layer. 2. For the bibimbap sauce: Mix together all the sauce ingredients in a small bowl until smooth
Prep Time
-
Cook Time
-
Serves
4
Picadillo and corn skillet pie
Easy
For the picadillo:
1) Heat the oil in a well-seasoned 25 to 30-cm cast iron skillet, over medium-low heat, and saute the onion until softened and lightly golden, about 10 minutes.
Add the garlic and spices and cook for 1 minute.
2) Raise the
Prep Time
30 mins
Cook Time
75 mins
Serves
6
Skillet Brownies
Easy
1. Preheat the oven to 175°C. 2. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, c
Prep Time
10 mins
Cook Time
35 mins
Serves
5
Big Cheese Squeeze
Easy
1) Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. 2 )Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper
Prep Time
-
Cook Time
5 mins
Serves
1
Easy Chicken Under a Brick
Easy
1. Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken.
Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings of
Prep Time
15 mins
Cook Time
60 mins
Serves
2
Mexican Chorizo and Potato Brick-Pressed Sandwich
Easy
1. Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and le
Prep Time
-
Cook Time
-
Serves
-
Hoisin Ham 'n' Cheese
Easy
1) In a medium bowl, mix the cheese, hoisin, coriander, sesame oil, spring onions and freshly ground pepper (to your liking). Mix with a spatula until well combined. Taste for seasoning and avoid the temptation to eat the whole bowl as is. 2) To mak
Prep Time
20 mins
Cook Time
9 mins
Serves
4
Slimmed down - bison patty melt
Easy
1) Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat.
Add the onions, and cook until golden brown and caramelised, about 15 minutes.
2) When caramelised add Worcestershire and season with salt and pepper, to taste. Put in
Prep Time
15 mins
Cook Time
20 mins
Serves
4
Upside-down apple French toast with cranberries and pecans
Easy
Preheat oven to 180C/Gas 4. 1) In a flat dish, crack eggs and add milk, vanilla and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally. 2) Set a 25-cm skillet, seasoned cast i
Prep Time
5 mins
Cook Time
45 mins
Serves
4
Dutch Oven Hoecakes
Easy
Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough
Prep Time
5 mins
Cook Time
15 mins
Serves
8
Grilled fillet steak with chimichurri sauce
Easy
For the sauce:1) In a small frying pan set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 mins.
Remove pan from heat and let cool. 2) In the bowl of a food processor, combine parsley, oregano, red
Prep Time
25 mins
Cook Time
25 mins
Serves
4
Cuban sandwiches
Easy
1) Slice off about 2.5cm from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2 tbsp mustard. On each of t
Prep Time
8 mins
Cook Time
25 mins
Serves
4
Loaded Italian Broccoli Brick-Pressed Sandwiches
Easy
1. Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli, 3/4 teaspoon salt and a few grinds of pepper. 2. Stir to coat evenly in the oi
Prep Time
20 mins
Cook Time
20 mins
Serves
6
Skillet Chicken Lasagne
Easy
1.
Cook the pasta according to the package instructions; drain and set aside.
2. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until gold
Prep Time
10 mins
Cook Time
30 mins
Serves
8
Fried mini Cubans
Easy
1) Pour the oil into a large cast iron skillet about 1.25-cm up the sides and heat to about 180 degrees C. 2) Form and roll biscuit dough into 12.5 cm rounds. Dip your fingers in the egg wash and wipe around the edge of the bottom biscuit to enable
Prep Time
180 mins
Cook Time
20 mins
Serves
4
Tales of fire: flame grilled steak with parmentier potatoes and charred greens
Medium
Tasting notes The best of both worlds – the porterhouse gives you a taste of tender filet and rich, flavoursome, loin. All flame-grilled to smoky, succulent, perfection.
Method For the potatoes 1. Place a large baking tray in the oven and preheat to
Prep Time
-
Cook Time
-
Serves
4
BLT Pasta Skillet
Easy
1. Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water. 2. Meanwhile, lay the bacon in a large ovenproof skillet and cook over mediu
Prep Time
10 mins
Cook Time
60 mins
Serves
6
Skillet Cookie Sundae
Easy
Preheat the oven to 175°C.Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to t
Prep Time
15 mins
Cook Time
40 mins
Serves
-
The Best Chilli Ever
Easy
The thing that makes this chilli stand out is the smoky authentic taste and it’s beautifully glistening dark red colour, it’s a showstopper.
I have people pleading for the recipe all the time, so this will make a lot of people very happy! It’s very
Prep Time
-
Cook Time
-
Serves
10
Mozzarella grilled cheese
Easy
1) Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set
Prep Time
-
Cook Time
-
Serves
2
Corned Beef Hash with Poached Eggs
Medium
In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or a
Prep Time
20 mins
Cook Time
30 mins
Serves
4
Grilled Brie and Goat Cheese with Bacon and Green Tomato
Easy
Place the bacon in a large skillet or griddle and cook until golden brown and crisp.
Remove to a paper towel-lined plate. Break each piece into fourths and set aside. Heat a cast iron griddle or cast iron pan over medium heat. Spread butter on 1
Prep Time
5 mins
Cook Time
15 mins
Serves
4
Steak and greens
Easy
1) For the rub: mix all ingredients together. Sprinkle 2 to 3 tbsps on sliced steak, tossing to insure the meat is covered. Reserve for later use. 2) In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burnin
Prep Time
10 mins
Cook Time
50 mins
Serves
6
Louisiana Burger
Easy
For the Mayonnaise: Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour. For the Burger:Stir together the pap
Prep Time
25 mins
Cook Time
15 mins
Serves
4
Best Scrambled Eggs Ever
Easy
1.
Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
2. Heat a nonstick skillet on low heat and melt the butter. Pour t
Prep Time
20 mins
Cook Time
10 mins
Serves
4
Gold Medal Sizzling Fajitas
Easy
1) In a heavy-duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the ref
Prep Time
20 mins
Cook Time
13 mins
Serves
8
Gambas A La Plancha
Easy
Rinse the prawns and pat dry. Slice the garlic (a mandolin is best) into thin slices and set aside. Heat a large cast iron skillet over medium-high heat for 3 minutes (to let it get really hot). Sprinkle half of the salt onto pan and let heat
Prep Time
-
Cook Time
10 mins
Serves
6
The Best Green Beans Ever
Easy
1.
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
2. Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook unt
Prep Time
10 mins
Cook Time
30 mins
Serves
6
Beef with Broccoli
Easy
1. In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside. 2. Heat the oil in a he
Prep Time
10 mins
Cook Time
5 mins
Serves
4
Grilled Cheesy Loaded Potatoes
Easy
Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medi
Prep Time
15 mins
Cook Time
50 mins
Serves
6
Cajun chicken and sausage jambalaya
Easy
1) Use high heat to preheat the Dutch oven.
Add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. At this point you may want to drain off all of the excess greas
Prep Time
20 mins
Cook Time
75 mins
Serves
10
Grilled Chicken and Kale Caesar Brick-Pressed Sandwiches
Easy
1. Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes. 2. Meanwhile, pr
Prep Time
25 mins
Cook Time
40 mins
Serves
8
Breakfast San Diego style
Medium
cook's note: all grilling is done over medium-high heat. sopes: Heat about 2.5cm of oil in a saucepan, on the grill, to 190 degrees C. Fry each sope in the oil until slightly crispy, about 2 to 3 minutes. Remove to paper towels and set aside.
For
Prep Time
40 mins
Cook Time
4 mins
Serves
-
Grandma Lizzie's Cornbread Dressing
Easy
1. Preheat the oven to 180°C. Grease a 9- by 13- by 2-inch baking dish. 2. Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temper
Prep Time
20 mins
Cook Time
10 mins
Serves
8
Chicken and spring onion quesadilla
Easy
1) Preheat the oven to 180C/Gas 4. Line a baking sheet with aluminum foil.2) To make the beans, melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 min. Add the beans, jalapeno, and water
Prep Time
20 mins
Cook Time
25 mins
Serves
4
Pan-Seared Rib-Eye
Easy
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 260°C.
Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly
Prep Time
10 mins
Cook Time
5 mins
Serves
1
Flapjacks
Easy
1) In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. 2) In another bowl, beat the eggs and then whisk in the milk and vanilla. 3) Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat
Prep Time
10 mins
Cook Time
15 mins
Serves
-
Fried green tomatoes
Easy
1) In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally. 2) In a large bowl, whisk together the polenta, flour, salt, thyme, and cayenne. Season with pepper. Set a
Prep Time
15 mins
Cook Time
10 mins
Serves
4
Scotch pancakes
Easy
1) In a large bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.
2) In another bowl, beat the eggs and then whisk in the milk and vanilla.
3) Melt the butter in a large cast iron skillet over medium heat. Whisk the butter into
Prep Time
10 mins
Cook Time
12 mins
Serves
4
Here's the Outlaw Chef's Rio Grande cornbread
Medium
1) Preheat the grill to medium-high. Grill the corn until it is slightly charred black in some areas and has good colour. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside. 2) Preh
Prep Time
30 mins
Cook Time
45 mins
Serves
10
Beef with Snow Peas
Easy
1. In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. 2. Heat the oil in a hea
Prep Time
10 mins
Cook Time
6 mins
Serves
8
Fried hot chicken
Easy
1) In a non-reactive bowl whisk together the buttermilk and the hot sauce.
Add the chicken pieces, cover, and refrigerate overnight. 2) In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack ov
Prep Time
720 mins
Cook Time
45 mins
Serves
6
25-Minute Flank Steak with Charred Vidalia Onion Salad
Easy
1. Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke. 2. While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pep
Prep Time
10 mins
Cook Time
15 mins
Serves
4
German pancake
Easy
To make the pancake: 1) Preheat the oven to 220C/Gas Mark 7. In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla and butter. Whisk in the flour to make a smooth batter. Set aside. 2) Heat a well-seasoned 25-cm cast-iron skillet i
Prep Time
15 mins
Cook Time
30 mins
Serves
4
Hot Apple Yorkshire Pudding Pancake
Easy
Preheat the oven to 220°C.
In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes.
Prep Time
15 mins
Cook Time
30 mins
Serves
4
Naan: Indian Oven-Baked Flat Bread
Easy
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 180ml warm water. Let it sit on your counter until it's frothy, about 10 minutes. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, dee
Prep Time
300 mins
Cook Time
20 mins
Serves
6
Beer, Bacon and Cheddar Cornbread
Easy
1. Preheat the oven to 190°C. 2. Add the oil to a 10-inch cast-iron skillet and heat in the oven for 10 minutes. Remove and carefully swirl the oil around to grease the skillet. 3. Add the flour, cornmeal, sugar, baking powder and salt to a la
Prep Time
10 mins
Cook Time
35 mins
Serves
6
Kalua Buried Pork Shoulder
Medium
Special equipment: an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid; a charcoal chimney; a kettle-style charcoal grill with a lid; luau-inspired toothpicks For the pork: Season the pork shoulder generously with salt and pepper.
La
Prep Time
30 mins
Cook Time
600 mins
Serves
12
Home fries
Easy
1) Put the potatoes in a medium saucepan and cover with cold water by about 5 centimeters. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside. 2) Cook the bacon in a large cast iron
Prep Time
15 mins
Cook Time
35 mins
Serves
6
Seared cod with chive butter sauce
Easy
1) Preheat oven to 200C/Gas 6. Place the fillets on a sheet tray or rack so the fish can release its natural juices. 2) Place the breadcrumbs into a shallow dish. In a separate shallow dish, add two beaten eggs. Season both sides of the fillet wi
Prep Time
10 mins
Cook Time
20 mins
Serves
4
Supreme Pizza Dip
Easy
Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, s
Prep Time
20 mins
Cook Time
40 mins
Serves
10
Pan-Seared Rib Eyes
Easy
1. For the Gorgonzola butter, add the butter and Gorgonzola to a medium bowl and mash together with a fork until both are fully incorporated. Add the thyme, rosemary, parsley, salt, crushed red pepper and black pepper and mix well. 2. Dollop the
Prep Time
25 mins
Cook Time
15 mins
Serves
4
White sausage gravy
Easy
1) Heat a large cast-iron skillet over a medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. 2) Using a slotted spoon, transfer the sausage to a
Prep Time
5 mins
Cook Time
15 mins
Serves
4
Pork Pie
Hard
For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding
Prep Time
25 mins
Cook Time
10 mins
Serves
6
Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
Medium
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes. Preheat oven to 425 d
Prep Time
10 mins
Cook Time
45 mins
Serves
4
Braised bockwurst and warm vegetable-hard cider 'kraut with German style potatoes
Easy
1) Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
2) Place sausages in a cast iron skillet, add 2-cm of water and a drizzle of oil. Bring to a b
Prep Time
25 mins
Cook Time
30 mins
Serves
4
Breakfast skillet recipe
Easy
1) Heat 1 tablespoon of oil in a skillet to medium heat. Add the beef and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. 2) Add potatoes, onion and 1 more tbsp. oil, if needed. Stir to incorporate,
Prep Time
-
Cook Time
20 mins
Serves
4
Sweet potato home fries
Easy
1) Preheat oil in large cast iron skillet or deep-fryer. 2) Place sweet potatoes in a large saucepan and cover with cold water. Bring to the boil, reduce heat, and cook until slightly tender, about 10 minutes. Drain the sweet potatoes well in a co
Prep Time
10 mins
Cook Time
15 mins
Serves
4
Sour Cream Cornbread
Easy
1. Preheat oven to 230°C. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
2. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly br
Prep Time
10 mins
Cook Time
30 mins
Serves
8
Grandmother Paul's fried chicken
Medium
1) Heat vegetable fat or groundnut oil in a cast iron skillet to 180C. 2) Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to ho
Prep Time
15 mins
Cook Time
15 mins
Serves
4
Shishito Peppers with Soy-Ginger Sauce
Easy
1. Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.
Prep Time
15 mins
Cook Time
10 mins
Serves
2
Lemon garlic sirloin tips
Easy
1) Bring the meat to room temperature and pat dry. Heat the extra virgin olive oil in a large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelise before turning. Once evenly browned all
Prep Time
10 mins
Cook Time
15 mins
Serves
4
Unfried Chicken
Easy
Preheat the oven to 180°C. Spray a large cast-iron skillet with nonstick spray over medium-high heat. Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl
Prep Time
10 mins
Cook Time
45 mins
Serves
8
Fridge Frittata
Easy
1. Preheat the oven to 180°C. 2. In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside. 3. Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute a
Prep Time
10 mins
Cook Time
20 mins
Serves
8
Salmon with coconut sauce
Easy
1) To make the sauce, heat the coconut oil in a large skillet over a medium-low heat and add the ginger. Saute for 30 seconds and then add the spices and cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut
Prep Time
5 mins
Cook Time
30 mins
Serves
2
Herb and sesame scallops with orange and fennel salad
Easy
1) Preheat oven to 220 degrees c. 2) Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. 3) Coat a cast iron skillet or a nonstick pan with olive oi
Prep Time
15 mins
Cook Time
5 mins
Serves
-
MOP sausage burgers
Easy
1) Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. De-glaze the pan with stock. 2) Combine the sausage and sirloin with grill season
Prep Time
15 mins
Cook Time
8 mins
Serves
4
Cornbread
Easy
1) Preheat the oven to 200C/Gas 6.
Butter a 23cm cast iron skillet.
2) In a large bowl, whisk together the polenta, flour, baking powder and salt.
3) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a l
Prep Time
20 mins
Cook Time
30 mins
Serves
4
Spanish Chicken and Chorizo Paella
Medium
1. Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat. Cook's note: A large cast iron skillet would work here. 2. Pour in the olive oil and let it heat up. Season the chicken all over with salt, peppe
Prep Time
25 mins
Cook Time
85 mins
Serves
6
Salt crusted New York strip
Easy
1)Preheat oven to 245C/Gas 9. 2) Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper. 3)Put egg whites in a large mixing bowl and gently whisk until slightly foamy.
Using a morta
Prep Time
20 mins
Cook Time
15 mins
Serves
4
Chicken quesadillas with serrano chiles and white Cheddar
Medium
1) Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. 2) Reduce heat to medium and saute onion, garlic, oregano a
Prep Time
20 mins
Cook Time
70 mins
Serves
4
Chicken quesadillas with serrano chillies and white Cheddar
Medium
1) Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. 2) Reduce heat to medium and saute onion, garlic, oregano an
Prep Time
20 mins
Cook Time
70 mins
Serves
4
Elvis Pancakes
Easy
1) In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
2) In another large bowl, mix together plain flour and buckwheat flour.
3) Slowly add flour into the wet ingredients mixing with a whisk. Mix until there
Prep Time
10 mins
Cook Time
12 mins
Serves
4
Wedge Salad Burgers
Easy
Cook the bacon in a medium cast-iron skillet over medium heat until it is crisp and the fat has rendered, about 8 minutes, flipping about halfway through; transfer to a plate. Pour off and reserve the bacon drippings, leaving enough in the pan to fil
Prep Time
5 mins
Cook Time
15 mins
Serves
2
Cheyenne burger
Easy
1) Heat grill to high and add a cast iron pan on grill grates to preheat. 2) Place a cast iron pan on the grill. Divide the meat into 4 equal portions (250g each). Form each portion loosely into a 1/2-cm burger and make a deep depression in the cente
Prep Time
35 mins
Cook Time
40 mins
Serves
4
Val verde scramble
Easy
Savoury corn cake: 1) In a mixing bowl, place the roasted red peppers, green onions, green chillies, corn kernels, egg, cheese, buttermilk and half of the melted butter.
Combine well. Mix together the cornmeal, cornflour and salt. Slowly stir the d
Prep Time
15 mins
Cook Time
15 mins
Serves
10
West Virginia Trout Tacos
Easy
1. Heat a nonstick skillet over medium-high heat. 2. Mix the cornmeal, chilli powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal
Prep Time
25 mins
Cook Time
10 mins
Serves
6
Sweet Potato Latkes
Medium
Preheat the oven to 90°C. Put a wire rack on a baking sheet and place in the oven. Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the pota
Prep Time
10 mins
Cook Time
10 mins
Serves
-
Fry bread with caramelized oranges and honey syrup
Easy
1) Sift the flour into a large bowl and stir in the sugar, half the cinnamon and salt.
Mix together and then add the oil.
2) Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not nee
Prep Time
30 mins
Cook Time
30 mins
Serves
8
Steak au poivre
Medium
1) Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. 2) Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and
Prep Time
8 mins
Cook Time
15 mins
Serves
4
Fried pea and mint patty sandwiches: pea-lafels
Medium
1) In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Gr
Prep Time
30 mins
Cook Time
4 mins
Serves
4
Heirloom toasted cheese sandwich and chunky tomato bacon soup
Easy
Toasted cheese sandwich:
1) In a small mixing bowl, combine butter, Parmigiano Reggiano and 1 tablespoon Dijon mustard.
Spread a liberal amount of butter mixture on two slices of bread. Flip over slices and spread some Dijon mustard on other sides.
Prep Time
5 mins
Cook Time
15 mins
Serves
4
Giant Chocolate Chip Party Cookie
Easy
For the batter, preheat the oven to 180°C. Line a 12-inch deep dish pizza pan or 10-inch cast-iron skillet with aluminum foil and spray with nonstick cooking spray. Whisk the flour, oatmeal, baking soda, salt and cinnamon together in a medium bowl
Prep Time
20 mins
Cook Time
40 mins
Serves
12
Heirloom griddled cheese sandwich and chunky tomato bacon soup
Easy
For the grilled cheese sandwich: 1) In a small mixing bowl, combine the butter, Parmesan, and 1 tbsp Dijon mustard. Spread a liberal amount of the butter mixture on 2 slices of bread. Flip over the slices and spread some Dijon mustard on the other
Prep Time
5 mins
Cook Time
15 mins
Serves
4
Vegan Queso
Easy
Special equipment: high-powered blender Place a fine-mesh sieve over a large liquid measuring cup.
Pour the tomatoes with green chiles into the sieve and press with a spatula to squeeze out all the liquid. Put
Prep Time
30 mins
Cook Time
20 mins
Serves
4
California BLT Egg-in-a-Hole
Easy
1. Preheat the oven to 200°C. Arrange the bacon in a large ovenproof frying pan or cast iron pan and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippi
Prep Time
20 mins
Cook Time
-
Serves
2
Scallops bonne femme and spinach with crispy prosciutto
Easy
Place oven rack at center of oven and preheat grill 1) Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 30g of butter and flour to softened shallots and mushrooms and c
Prep Time
10 mins
Cook Time
20 mins
Serves
4
Beef Tacos
Medium
Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil.
Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp
Prep Time
45 mins
Cook Time
30 mins
Serves
6
Big Triple Cheese Burgers on Buttery Brioche
Medium
1. Place the short rib and steak tip cubes on a baking sheet in a single layer, leaving a 1/2-inch space around each chunk. Freeze the meat until very firm and starting to harden around the edges, but still pliable, 15 to 25 minutes. 2. Place half
Prep Time
25 mins
Cook Time
25 mins
Serves
4
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The Best Cast Iron Skillets of 2022
Now is a great time to buy that Lodge 10.25-inch skillet you've been eyeing: It's 30% off for the Amazon Prime Early Access Sale (Prime Day 2.0) October 11-12.
Straight to the Point
Our favorite cast iron skillet is the Lodge 10.25-Inch Skillet. It's basic, durable, inexpensive and performs well. We also like the Lodge Blacklock 10.25-Inch Skillet, which is pricier, but lightweight and easy to move around.
You could say there's no better cookware investment than a cast iron skillet: The more you use it, the better it gets, and its versatility is nearly unmatched. Need to shallow-fry chicken cutlets? Want to make a pan pizza? About to bake some biscuits? Cast iron can handle all of that and more.
We set out to find the best cast iron skillet, putting 17 of the top models through a series of tests to determine which ones performed the best and were the easiest to use.
Editor's Note
We tested two cast iron skillets in February 2022 that weren't available when we originally published this story (models from Stargazer and Lancaster), comparing them to our current favorite skillets from Lodge. We don't recommend either of these models over our top picks but have updated our findings at the bottom of this page.
The Winners, at a Glance
The Best Everyday Cast Iron Skillet: Lodge 10.25-Inch Skillet
Buy on Amazon
Also available at Walmart.
Lodge's basic cast iron skillet has long been one of our most recommended pieces of kitchenware, and it remains so today. It's a little heavier than some of the other options out there, but it performs as well as anything else we tested and has a price that's hard to argue with.
Add in that it's made in the USA by an established company with a proven track record, and we see little reason for most folks (living in the United States) to look elsewhere. This 10.25-inch size is arguably the most useful for most people, but the larger 12-inch skillet is nice to own as well, especially for bigger families.
The Best Lightweight Cast Iron Skillet: Lodge Blacklock 10.25-Inch Skillet
Buy on Williams-Sonoma
This new line of cast iron cookware from Lodge is clearly trying to capitalize on the renewed interest in vintage-style cast iron, especially now that the market has become crowded with startups attempting to revive the old cast iron standards of lighter weight and smoother surfaces.
While Lodge's Blacklock line does not seem to be smoother than any of its other cast iron, it is remarkably less heavy. We found little to no difference in performance between it and its heavier counterpart. So if you can spend more, you'll likely appreciate how much easier it is to move this skillet around your kitchen.
The Criteria: What We Look for in a Great Cast Iron Skillet
We nearly drove ourselves nuts before initiating testing for this review just trying to decide what qualities a "good" cast iron pan should have. Cast iron is not a good conductor of heat, but it retains heat well. Those two characteristics are interlinked: The better a metal conducts heat, the worse it holds onto it. So if we find one pan that conducts heat better than all the rest, should we reward it for that or not?
We fretted similarly about how we would factor in each pan's weight. Cast iron is heavy, even for our tester, who is far from the weakest person you might find in a kitchen. So is a lighter-weight pan better? On your wrists, sure, but at what cost? The mass of a cast iron pan is, at least in theory, central to its ability to hold lots of heat. If a heavy skillet proves to sear steaks better than a lighter one, how do you decide what the ideal balance is between those potentially opposing qualities?
In the end, our testing solved these problems: The best cast iron pan is the one that performs its core tasks—searing, baking, and nonstick frying and sautéing—with success.
And what our testing revealed is that for all the nerding out one can do about cast iron, there's practically no difference in performance from one pan to the next. Yes, you read that right: For all their variations in weight, size, smoothness, and form, most cast iron pans perform about the same under the same conditions.
This finding left us with a much easier determination to make, one that mostly took into account cost, brand reliability, as well as ergonomics, and other user experience (UX) considerations.
The Testing
To assess these pans, we focused on tasks that would reveal how well each cast iron skillet performed its most important functions: searing, frying and sautéing, and baking. We also measured heat conduction over time at both the center and edge of each pan, and recorded each one's weight, bottom thickness and diameter, and smoothness, in case any of those attributes might help explain how the pans performed in the more practical tests.
On top of that, we analyzed ergonomic factors like handle comfort and pour-spout efficacy.
Test 1: Measuring Conduction
Serious Eats / Vicky Wasik
Cast iron is not a good heat conductor, but that doesn't mean all the skillets in our test would conduct heat equally poorly. We needed to assess how quickly and evenly each pan heated on the stovetop. (Whether being a better conductor of heat or not is good or bad was a question for the other tests to help us answer.)
To find out, we set a stovetop gas burner to what we would describe as a medium flame, then set each pan on top. From the moment each pan was set down, we used an infrared thermometer to record the temperature every 10 seconds for 20 intervals (totaling 3 minutes 20 seconds). We allowed all the pans to cool back to room temperature and then repeated the test while measuring each skillet at its edge. (To keep the "edge" position consistent on pans of slightly different diameters, we used the bars on the stovetop grate underneath to help set our sights.)
Over the course of 3 minutes and 20 seconds, I measured the temperature of the floor of each skillet at both the center and edge, taking readings every ten seconds.
This chart shows the final temperature each skillet registered at the 3 minute, 20 second mark. The results here were remarkably different: Some of the skillets still hadn't hit 200 degrees by the end of the heating cycle, while others were above 400 degrees. Now, there's no reason to assume a slower-to-heat cast iron skillet is worse than a faster one, nor vice versa. That's a question the performance tests would have to help answer.
Still, we did see some trends. First, while it doesn't map perfectly to the mass of each skillet, overall, the fastest to heat were also the lighter-weight ones, while the slowest were the heaviest. This makes sense: The more metal there is to heat up, the longer it will take.
One exception to this observation was the Butter Pat skillet, which is one of the newcomers to the cast iron market. It was the second slowest to heat but solidly middle-of-the-pack in terms of weight. In its case, the distribution of metal may help explain why it heated so much slower than the other pans of similar weight: The Butter Pat has much thinner walls and more of its mass in its base.
(This accumulation of mass in the base may also explain why the Butter Pat, unlike almost every other skillet, had such similar degrees of heating at both the edge and center of the base since there is much less metal in the walls to siphon off heat continuously as it radiates towards them.)
Test 2: Egg Frying
Eggs stuck in nearly every skillet; over time as seasoning builds up, this will no longer happen.Serious Eats / Vicky Wasik
After running through my heat conduction measurements, it was time to take these pans for a real spin. We were curious to find out how well-seasoned each skillet was out of the box (good seasoning = more nonstick). Since cast iron cookware requires ongoing maintenance to build up great seasoning, we didn't necessarily think skillets that underperformed in this test should be disqualified but figured it could help as a tie-breaker.
Judging by sight alone, some of the skillets arrived better seasoned than others. Some were a lighter brown color, indicating less build-up of seasoning applied at the factory.
Others were jet-black, a sign of much more substantial seasoning accumulation.
Serious Eats / Vicky Wasik
To test each one, we first gave each skillet a bonus layer of seasoning (two skillets in the group required a pre-seasoning step before first use, so it only seemed fair to put them all through the same process). Then we preheated all of the skillets in ovens set to 250 degrees. Working one at a time, we removed a skillet from the oven and set it over a consistent moderate flame. Next, we added one tablespoon of oil and let it heat for 30 seconds before cracking two eggs into the pan.
Using this preheating process, each egg sizzled gently when it hit the pan, which was just what we wanted to see. Any cooler, and the egg wouldn't be frying. Any hotter, and we'd have a much easier time not sticking.
This was exactly the heat level our tester uses in one of their prized cast iron skillets at home to gently fry an egg without it sticking.
The eggs fused to the metal in every single pan (except the Starfrit, but it's an outlier with some kind of coating on it). The Butter Pat and Smithey skillets had some of the most severe sticking. They also had appeared to the eye to be the least seasoned out of the box, but none of the other skillets performed well enough to declare an obvious winner. The clear lesson here is that almost no cast iron pan arrives with its potential nonstick surface fully realized. You will need to build up the seasoning at home no matter what.
Test 3: Steak Searing
Just about every skillet, when preheated properly, put a great sear on beef.Serious Eats / Vicky Wasik
The next test was all about high heat: How well could each skillet sear a steak? We used thick slabs of boneless beef short ribs to find out.
For this test, we preheated all of the pans in 500-degree ovens.
Then, working one at a time, we removed them, added 1 tablespoon of oil, then seared two large short rib slabs in each, turning them every 30 seconds for a total of 3 minutes per side.
Just like in the egg-frying test, all the skillets performed incredibly similar, except this time they did their job well. Just about every single one produced deeply browned and crusty steak on both sides. If there was a difference, we had a hard time spotting it. The only one that we thought maybe wasn't as good was the Amazon skillet, which we thought possibly put less of a good sear on the second side of the steaks (but, again, we weren't certain even as we prodded it, so the difference wasn't by any means huge).
Test 4: Cornbread
It was nearly impossible to spot any differences when baking cornbread in each skillet.Vicky Wasik
Our third real-world test was baking cornbread. We hoped to see three things here. First, how deeply and evenly browned each cornbread was on the bottom and sides.
Second, how much rise each cornbread experienced. And third, how much did any of the cornbreads stick.
What we saw instead were nearly identical loaves of cornbread coming out of every single skillet. Each one browned the bread evenly and deeply on both the bottom and sides, indicating that they all have enough stored heat all over, certainly more than the room-temp batter could counteract when it was ladled in. Each one also rose similarly, indicating they each delivered similar heat into the batter, causing similar levels of oven spring. And, finally, none of them stuck to the metal, indicating that after the first round of pre-seasoning, followed by the egg frying test and the steak-searing test, the seasoning was beginning to build up on all of them. With a few more uses, they'd all be ready to fry some eggs with no trouble.
Test 5: Comfort and Ergonomics
Weighing and measuring the skillets.Serious Eats / Vicky Wasik
Given how little light was shed on the skillets based on performance, other characteristics like price, comfort, and some design considerations were going to be the primary deciding factors.
During all of the prior testing, we had been taking UX notes, including which skillets were the most uncomfortable to hold and which were just too heavy. We also ran an oil-pouring test, filling each skillet with a half-cup of oil, then pouring it back out into a narrow jar to see which channeled the fluid most effectively.
We learned that the best pour spouts are large and deep, and if you can't have that, you're better off having no pour spout at all. The skillets with shallow and small spouts tended to dribble the most. While good to know, We don't consider small spouts a dealbreaker if the pan otherwise performed well and is well priced.
How We Chose Our Winners
Lodge's Blacklock skillet is lightweight and comfortable to hold.Serious Eats / Vicky Wasik
Given how similarly all of the cast iron pans performed in these tests, the real decision came down to comfort, ergonomics, and price. For that reason, We're recommending two Lodge skillets since they're affordable, reliable, and backed up by an established company with a proven track record.
However, that doesn't mean that we wouldn't recommend some of the newer, more expensive skillets we tested.
Some of the pricier skillets in this group were a pleasure to use. Several feature a much smoother cooking surface, the result of a sanding or polishing step that removes the casting's naturally rough surface. This step adds labor and cost to the manufacturing process and contributes to a higher price. A smoother surface may not have much impact on performance, but it's without a doubt more pleasurable to run a metal spatula across it.
There are also economies of scale to consider. It's to be expected that smaller manufacturers that are just entering the market won't be able to compete with a large company like Lodge on cost. Competition is still a good thing, and we're glad it's been reintroduced into the cast iron cookware market. Hopefully, over time, the presence of these new contenders will be a benefit to the consumer overall. Please read about the other brands below to see if any are of interest to you.
The Best Everyday Cast Iron Skillet: Lodge 10.25-Inch Skillet
Buy on Amazon
Also available at Walmart.
What we liked: Lodge skillets have been a staple in the Serious Eats test kitchen and many of our homes for years. They're affordable and well-made by a company with a longer track record producing cast iron cookware than any other in the United States. Unlike almost every other more affordably priced cast iron brand, Lodge still makes their plain cast iron cookware in the United States (their enameled cast iron, on the other hand, is manufactured abroad).
This skillet does run slightly heavy at about 5.5 pounds, which is about one pound heavier than the average for all the skillets in this review. Still, the handle is comfortable to hold both bare-handed and with a towel or oven mitt. And while the basic line from Lodge doesn't have the lighter weight and smooth finish of vintage pieces and more expensive contemporary brands, there's little to no impact on performance as a result of this.
Although this test focused on 10-inch skillets, it's also worth considering the larger 12-inch size, either in addition to this one or, perhaps for bigger families, instead of it.
What we didn't like: If we have one gripe, it's that Lodge's pour spouts are small and shallow, leading to more frequent dribbles and spills in our tests. Still, this is hardly a reason not to buy one, given the price and overall quality.
Price at time of publish: $21.
Key Specs
- Weight: 5 pounds, 8.5 ounces
- Cooking surface: 8.25 inches
- Comes pre-seasoned: Yes
- Induction compatible: Yes
Serious Eats / Vicky Wasik
The Best Lightweight Cast Iron Skillet: Lodge Blacklock 10.25-Inch Skillet
Buy on Williams-Sonoma
What we liked: The Blacklock line from Lodge is the company's attempt at offering an option for those seeking cast iron forged to meet more heritage specs, which generally means lighter-weight and polished to a smoother finish.
That's how many of the new players in the cast iron cookware space are positioning themselves—as a return to those old quality standards—and Lodge is smart not to cede that portion of the market to these new competitors entirely.
These Blacklock skillets deliver on the lighter-weight side of things. The 10.25-inch option weighs 4 pounds 2 ounces, making it the second lightest skillet in our tests and a full 1 pound 6 ounces lighter than the standard Lodge. It's a difference you can immediately feel. And based on our tests, that reduction in mass has no noticeable impact on how the pan is able to perform.
The skillet design is handsome, at least to our eyes, and evokes a certain old-timey aesthetic, particularly in the curving lines of the stay-cool handle. (Keep in mind, though, that no cast iron pan's handle truly stays cool for long.)
Where Lodge seems to have drawn the line on manufacturing costs was on polishing the surface of the pan. As far as we can tell, the Blacklock skillet has a similar surface texture to Lodge's basic line.
While this isn't a knock to the pan by any means, if a smooth-as-ice cast iron skillet is what you're after, you'll need to seek a vintage piece or buy one of the pricier skillets from one of the other companies below that do invest in the smoothing step. But given that Lodge has managed to keep the price of this skillet close to its basic line, most folks would do well to consider this first.
What we didn't like: Like the other Lodge skillet, it has small, shallow pour spouts.
Price at time of publish: $60.
Key Specs
- Weight: 4 pounds, 2 ounces
- Cooking surface: 8.25 inches
- Comes pre-seasoned: Yes
- Induction compatible: Yes
Serious Eats / Vicky Wasik
The Competition
Below are notes on the other models we tested for this review. In addition to the models listed here, we also included two "chef-style" cast iron skillets in this review, one from Lodge and one from Smithey Ironware.
Chef-style cast iron skillets are cast in a more traditional frying pan shape with sloped sides, which allow for tossing ingredients more easily when sautéing. They performed well in all the tests but baked up slightly wonky-looking cornbreads given the different form. We're on the fence about how we feel about them (they weren't bad by any stretch) but are inclined to suggest slightly lighter-weight carbon steel skillets for sautéing purposes instead.
- Smithey Ironware No. 10 Cast Iron Skillet: This beautiful skillet performed as well as all the rest, but it was the second heaviest of the group at 5 3/4 pounds and is expensive.
- Field No. 8 Cast Iron Skillet: This is another company offering lighter, smoother cast iron skillets, and it did a nice job with this one. Its design was simple and classic, and it performed well. Once again, due to the higher price, our recommendation for most home cooks remains Lodge.
- Stargazer 10.5-Inch Cast Iron Skillet: A handsome pan with a unique bronzed look, this pan earned high marks for aesthetics.
The long, curved handle helped with maneuverability, though its heavier weight may be challenging for some. The absence of pour spouts makes this pan less than ideal for cooking tasks that accumulate a lot of fat, such as frying bacon. - Lancaster Cast Iron Skillet: The heftiest thing about this light skillet is its $175 price tag. And while it got ripping hot quickly, it lost heat faster than most pans. The short handle was also difficult to use, but the ultra-smooth surface did make for a reliably nonstick experience straight out of the box.
- Utopia Kitchen Pre-Seasoned Cast Iron Skillets: These came as a set of three for only $23, making it quite the deal. Although, they arrived with visible flaws in the casting, including deep pinhole pits in one of the skillets, which was sufficient cause to eliminate them from further testing.
- Camp Chef 10" Seasoned Cast Iron Skillet: This arrived from Amazon with the handle cracked off. This doesn't necessarily mean it's a subpar casting job—any cast iron pan can crack and break if dropped or struck with enough force—but since it was the only pan to ship in the larger Amazon box without a protective box of its own, we can't recommend it.
Cast iron should be packaged well enough to guarantee delivery in one piece. - Amazon Basics Pre-Seasoned Cast Iron Skillet Pan: While this skillet performed reasonably well throughout testing, and is certainly inexpensive, its surface was extra rough and, at least in the hand, it doesn't feel like a particularly high-quality piece of cookware.
- Victoria Cast Iron Skillet Large Frying Pan: Victoria is a Colombian cookware and cast iron manufacturer. It's a fairly well-established brand but has a rougher finish, similar to Amazon's. Given that Lodge costs more or less the same, appears to be better quality, and is made domestically, we recommend it instead.
- Nest Homeware 9 in Cast Iron Skillet: This company makes some pretty cast iron skillets, with handles cast to look like tree branches. Their biggest size is a 9-inch skillet but without the option of larger sizes that we find more practical.
- Starfrit's The Rock Cast Iron Fry Pan: This bills itself as a cast iron skillet with a specially finished surface, formed through a pellet-impact technology, though it seems to have a nonstick coating applied as well.
It was the lightest weight of all the skillets in the review and has a riveted handle, which is unusual for cast iron. It managed to cook an egg without sticking. Still, its sloped sides and seeming inability to pick up layers of seasoning due to the nonstick coating left us puzzled about how this skillet relates to more traditional cast iron. It's a little too much of an outlier to recommend for those seeking a true cast iron skillet. - Hallman Originals 12" Inch Cast Iron Skillet: This company only produces larger 12-inch skillets at the moment. Our tester ordered one since they find that size useful, but its chunky design makes it awkward to handle.
- Borough Furnace 10.5-Inch Frying Skillet: This is another small producer of high-end cast iron cookware that caught our attention, but in addition to their cookware frequently being backordered, the $300 price (at the time of publication) for a 10.5-inch skillet was something we couldn't justify.
- Marquette Castings No.
10.5 Skillet: This was lightweight, smooth, and had a particularly comfortable handle. It's worth considering if you're seeking a smoother finish. It didn't make the top picks due to its higher price relative to performance. - Finex Fry Pan: This was, at least for a while, the darling of food stylists and Instagrammers, thanks to its unique octagonal design and massive coiled handle. Visual appeal, though, doesn't offset the downsides of this pricey skillet. We have no beef with the octagon thing, but this skillet was way too heavy, weighing in at about 6 pounds. All that mass makes it by far the slowest to heat up, but without enough gains in searing performance to justify it. Add to that its thick handle, which we found difficult to hold securely (we can only imagine how someone with smaller hands would fare), and we can't recommend it.
- Butter Pat Industries 10" Polished Cast Iron Skillet: The pans from this company are, to our eyes, the most handsome of this new generation of cast iron skillets.
They've done an interesting thing by managing to successfully cast a skillet with thinner walls while allocating more of the mass to the base, where the cooking really happens. This design feature, though, didn't produce noticeable enough performance results to set it apart from the crowd, and, yet again, the high price means it's not the right pick for most folks. We also found the ridges on the underside of the handle to be uncomfortable to hold.
FAQs
What's the difference between bare, seasoned, and enameled cast iron?
You have two choices if you're buying a traditional cast iron skillet: bare or pre-seasoned. Bare skillets require you to season the pan yourself before use. It's increasingly common to find pre-seasoned skillets, though, which have a layer of protective seasoning already built up by the maker. Cast iron companies say this allows you to cook with the skillet straight from the box (in other words, no pre-seasoning required), but it's worth noting that no cast iron pan is nonstick right out of the gate.
Enameled cast iron, like the cookware from Le Creuset and Staub, has a porcelain coating that doesn't require nearly as much care as traditional cast iron (that is, it doesn't need to be seasoned). Still, it won't develop seasoning or become more nonstick over time. And while cast iron is incredibly durable, the coating on enameled cast iron can chip or crack.
Do I need to pre-season my cast iron skillet?
It depends. If you buy a completely bare cast iron skillet, you will need to season it before cooking—at least once—to build up a layer of seasoning. If you purchase a pre-seasoned (also known as "factory seasoned") skillet, it's up to you whether or not you want to add a layer of seasoning before cooking.
Will food stick on cast iron?
Cast iron does not have a nonstick coating. However, over time and with regular use, a seasoning is built up. This seasoning is improved with fat, so it pays to use your cast iron for tasks like frying bacon and roasting chicken thighs.
(Vegetarians can still build up a quality seasoning with regular oiling after use.) The more seasoning on your pan, the more naturally nonstick it will be.
What's the best fat for seasoning a cast iron pan?
There's no need to buy specialty oils for seasoning your cast iron. Although flaxseed oil is a popular choice, we've found that it flakes off with time and don't recommend it. Instead, you can use affordable, easy-to-find vegetable oils, such as canola or corn oil. Unlike other cooking oils, they have a high smoke point, like olive oil.
Is cast iron non-stick?
The more seasoned your cast-iron skillet is, the more non-stick it'll become. However, it'll never be Teflon-level nonstick (as we explained here) and you shouldn't expect it to be.
What's the best way to clean a cast iron skillet?
To soap or not to soap your cast iron? We find soap and water to be an efficient tool for cleaning cast iron. A non-scratch sponge, your usual dish soap, and a little elbow grease will get your pan clean without stripping away any hard-earned layers of seasoning.
(Those layers become polymerized onto the pan during the cooking process.) It's important to immediately dry the pan well and oil it over moderate heat.
What should I do if my cast iron skillet rusts?
Rust can build up on a cast iron if the pan has not been properly cared for—and the biggest culprit is moisture. If you soak cast iron pans for hours or overnight before cleaning them, you'll likely notice rust on the cooking surfaces, sides, or bottom of the pan. Ditto if you let your pans air dry in the dish rack after cleaning. The appearance of rust is annoying, but it doesn't mean you should toss out your pan. It's just a sign that the layers of seasoning have broken down, and you'll need to get rid of the rust.
The Best Stainless-Steel Skillets of 2022
choice based on finish and purpose
Every kitchen should have at least one cast-iron skillet - heavy, thick-bottomed, capable of cooking in a way that other cookware is incapable of.
Modern cast iron pans vary in shape and size depending on the purpose.
There are universal ones for everyday use, and there are models of narrow specialization: for pancakes, whole fish, tapaka chicken, steaks, pizza. The bottom is smooth, corrugated or grilled. There are no sides at all or they are high. The lids are also different - classic, domed, two in one.
In this publication:
A little about manufacturing technology
Cast iron - an alloy of iron and carbon , improved with other additives to improve performance. Carbon in the composition of cast iron products should be at least 2.14%. Its task is to harden the alloy, reduce ductility and toughness. The type of cast iron, its color and strength depend on what type of carbon is added to the alloy.
The alloy is made in blast furnaces at temperatures above 1150 °C. The dishes are produced in a cast way, so it turns out solid and durable. Certain types of cast iron can be forged.
In addition to classical technologies, new ones are used.
Some companies have introduced laser densification of cast iron into production, which makes it possible to obtain especially durable pans.
Advantages and disadvantages of cast iron
Cast iron pans are better than aluminum pans and more practical than steel pans. Main advantages:
- Uniform heating - the dishes are heated to the same temperature in different areas. This prevents food from sticking and burning.
- High heat capacity - due to the porous structure, the pan stays hot for a long time, maintaining the temperature of cooked dishes.
- Natural non-stick properties. Even if you do nothing, over time, the surface of cast iron cookware becomes non-stick. The pores are closed with fat, which at high temperatures changes its properties and turns into a smooth film.
- Heavy Bottom - By default, the cast iron pan has a thick bottom and thicker stacks. Thin cast iron does not exist. This means that the dishes are protected from burning, warmed crusts and raw middles.
Weaknesses of cast iron cookware include:
- Heavy – Heavy pans are not only difficult to cook, but also difficult to store.
- Fragility - products are highly likely to break when dropped.
- Intolerance to temperature contrasts - if you pour cold water into a hot pan, it may crack.
- Rust prone - if left wet, dishes will rust.
Cast iron pans are good for cooking, but cannot store cooked food . Leftovers must be immediately transferred to another container.
Uncoated cast iron frying pans
Modern uncoated cast iron frying pans cannot be compared with cookware produced in the last century. Yes, there are no additional protective layers from other materials on the surface, but during the production process, the products undergo a special treatment, which creates a natural oil coating .
The dishes are covered with a thin layer of polymerized fat. No need to think that this is just an oil film.
At high temperatures, fat molecules break down and form a substance similar to polymers. This non-sticky substance closes the pores, the surface becomes smooth, nothing sticks to it.
Cast iron is not afraid of scratches, so the absence of a coating makes it possible to use metal tongs, spoons and spatulas. However, you should not get carried away, excessive efforts during cleaning with metal washcloths and brushes can damage the natural coating.
The main drawback of cast iron is the tendency to rust due to the presence of iron in the composition. To prevent the formation of rust, it is necessary to thoroughly dry the uncoated dishes after washing. Do not soak with water and leave cooked food. If the operation is infrequent, after washing it is recommended to lightly lubricate the surface with oil, rubbing it into the bottom and walls.
Cast iron enameled pans
Enameled cast iron pans are specially designed for stewing with liquids, juice sauces, and also for simmering products that release juices.
Enamel protects cast iron from oxidation and closes pores. In enameled dishes, after washing, there are no odors and deposits on the walls. She is not afraid of contact with water, even for a long time.
Modern enamel is made on the basis of glass-ceramic - a molten mass of glass and ceramics. Products after applying enamel are baked at high temperatures (800-850 ° C). The surface is smooth, uniform, resistant to acids and alkalis.
Maintenance is reduced to washing with a soft sponge and detergents. It is good to stew meatballs, cabbage rolls, vegetables, meat dishes, fish in cast-iron enameled frying pans. For frying, it is better to choose a pan with a non-stick coating.
Cast iron pan with non-stick coating
Cast iron pan with non-stick coating is required for frying with or without oil. An additional protective coating is more practical than a natural oil coating, it is resistant to moisture and reliably protects the metal from oxidation.
Cast iron pans are available with different types of coatings:
- Titanium - durable, resistant to high temperatures and scratches.
- Ceramic – ideal for frying delicate fish and meats. Requires special care.
- Stone - slightly rough due to mineral chips. Recommended for frying without oil.
When using non-stick pans, it is important to remember that they do not tolerate contact with metal kitchen utensils. Choose spatulas, tongs and spoons made of nylon, silicone, wood.
Types of cast-iron pans by purpose
Which cast-iron pans are best for frying potatoes, and what to cook ruddy steaks or appetizing chicken? Manufacturers simplify the choice by releasing different types.
Multi-Purpose Pan
A thick cast iron pan with low, slightly sloping sides is suitable for most dishes. In such it is convenient to fry potatoes, meat, meatballs, vegetables.
The higher the sides, the more heat builds up inside the cookware and the faster the food will cook.
However, too high walls in some cases make it difficult to turn over. It's good if there are 9 on the sides0011 plums are provided for juices and excess fat.
The well thought-out pans have small indentations at the bottom. They are designed to collect the juices formed during the cooking process. So the liquid does not interfere with frying and does not turn it into a stew. Liquids evaporate from the recesses, if they do not have time, then they are drained through the "spouts".
Grill pan
Cast iron grill pan is essential for frying meat, sausages, vegetables with minimal fat. The reliefs on the bottom lift the products, preventing them from floating in the oil. Liquids boil away intensively and the pieces are steamed.
Models with a scratch-resistant non-stick coating are preferred. Otherwise, it is difficult to clean the burnt fat between the ribs, and it is not recommended to boil cast iron cookware.
A good frying pan must have drains on the walls through which you can quickly drain the liquid if it does not have time to boil away.
High walls are a plus here, as they create the right temperature inside, helping to cook evenly.
In addition to the cover or instead of it, the set can include a press. This is a smaller, heavy, flat lid that does not cover the dish, but presses the piece of meat to the bottom. There are also "ribs" on the press.
Pancake pan
Cast iron pancake pan with small bottom diameter and very low sides. It can be coated or uncoated - in both cases it is not necessary to lubricate with oil. Uniform heating prevents batter from sticking to the surface.
It is important that the pancake pan has a comfortable and non-heating handle if you are baking pancakes in the classic way with inversion. The bottom inside should be flat and smooth, no recesses and reliefs.
It is advisable to have a separate pan for pancakes and not use it for cooking other dishes, including frying pancakes, scrambled eggs, toast. In this case, it will even be possible to do without washing, only wiping the surface.
Square or Rectangular for Steaks
The square shape is ideal for cooking steaks and holds four equal pieces. It is convenient to cook sausages and kupaty, they fit exactly in one row, without twisting. You can fry pancakes by laying out the dough, like steaks.
The large rectangular cast iron skillet is also suitable for frying pieces of meat or fish, as well as for cooking whole poultry carcasses flattened. Chopped cutlets are also easier to spread out on a rectangular bottom than on a round one.
However, the burners are round, so the edges, especially with large bottoms, may heat up unevenly. Keep this in mind - in a large pan, the effect can be reversed - the desired quick cooking often turns into a long one.
Stove and fire wok
Cast iron wok is essential for cooking Chinese food. Filled noodles and rice, hot salads, soups, pork, chicken pieces - everything turns out tasty and low-fat.
Wok features convex bottom and high walls .
Under a classic wok with a round bottom, you need a special burner. If there is none, then choose a "European" wok with a flat, stable bottom. This is especially important for glass-ceramic electric stoves and induction hobs.
Cast iron wok suitable for cooking on an open fire using a tripod or other stand, as well as for barbecues and other types of outdoor stoves. Here you can safely choose the classic Asian version with a hemispherical body.
Due to the weight of a cast iron wok, it is not possible to take it with you on a hike or a picnic, but it is suitable for home use and summer cottages. True, you need to remember the tendency to rust and carefully wipe the dishes inside and out.
With compartments for batch cooking
Cast iron frying pans with several compartments for cooking two or three dishes at the same time. While meat is fried in one compartment, vegetables or an egg can be fried in the other. There are two, three or more sections.
The bottom in each can be different, for example, with grill-type reliefs in one compartment, and the other is smooth and even.
Identical compartments are convenient for shaping. These include pans for pancakes, waffles, portioned scrambled eggs. How convenient a sectional pan is and how to choose it, read our other article if you are interested.
Oval fish dish
The oval base of the cast iron pan is ideal for cooking whole fish. Fish can be fried, stewed or baked in the oven. For fish, it is better to choose cookware with an enamel or non-stick coating, as cast iron can absorb odors and fats. Over time, fishy smells do not change for the better.
You can also cook other fish, vegetable and dough dishes in the oval dish. It is especially convenient for the oven, since on a gas stove the heating will not be quite uniform around the edges.
Tapa Chicken Tapa
The special tapa pan has a screw lid to hold the bird down or a press, but it is different from the grilling section above.
Georgian Chicken requires a lighter weight (max 4 kg) and does not require grilled ribs.
The pan itself must also be without ribs on the bottom to ensure a golden crust. Of course, you can also grill chicken, but this is no longer tapaka chicken, but a different dish. Cast iron tapa requires a thick bottom (at least 0.9cm) and a diameter sufficient for a chicken - 35 cm. We have devoted a separate instruction on choosing a tapa pan to this topic.
Important details for convenience
When buying, it is important to evaluate not only the main criteria, but also the little things. After all, the ease of use and the possibility of preparing different dishes depend on them.
Lid Material
Cast iron pans are fitted with lids to prevent splattering of grease and help keep food moist. Covers are made of cast iron, aluminum alloy, aluminum or glass.
- Cast iron is inconvenient because it is very heavy and brittle.
The fall is likely to lead to a split. The addition of aluminum to the alloy lightens the weight. - Aluminum fits just as well, but noticeably lighter and stronger.
- Glass pans are convenient because they allow you to observe the cooking process. Minus - greasy contaminants constantly accumulate in the rim between metal and glass.
The hole in the lid is for excess steam to escape. But it is not always there. If you plan to bake in the oven, make sure that there are no plastic parts on the lid either.
Models with a lid-pan are convenient, in fact, these are two independent dishes. The high cover does not interfere with the circulation of hot air and can be used independently.
Types and features of handles
Cast-iron frying pans always have handles cast or removable , no other methods of fastening are used. But they come in different types in shape and length. The number is also different - one, two or four (for large diameters).
In some cases, the handles are protected with wood or heat-resistant materials - silicone, bakelite. But dishes with elements of wood or plastic cannot be placed in the oven.
Long handles are useful for frying pancakes and cooking on the stove if you need to rotate and lift the pan frequently. For an oven, it is better to choose a model with small grips. But the most convenient option is if there are two handles - one is small for gripping, and the second is of medium length or removable.
Rack and oven mitts
Sometimes a hot plate is included, especially if it is a cast-iron portion pan in which the dish is cooked and served immediately. Classic coasters are made of wood and follow the shape of the bottom.
Metal grids for hot dishes are suitable for outdoor use and heat-resistant tables. They must be on legs with protective tips. The modern alternative is silicone, lightweight and practical.
Some manufacturers include silicone pot holders in the kit.
This is not to say that this is a very necessary item, but a nice addition. Often the gift is a spatula made of wood or plastic.
Selecting a cast iron skillet according to the type of stove
When choosing, do not forget to consider the type of burner on which you will cook. A cast iron skillet for induction cookers may be suitable for gas, but special models for gas on electric burners may not be up to the task.
Universal and special models for gas
We have detailed instructions for choosing cookware for gas stoves. In short, any cast iron pan can be used here, as long as there is no non-flame resistant coating on the outside. But special models are also sold.
On the bottom of specialized gas frying pans there are grooves in the form of rays radiating from the center to the edge of the circle. These recesses contribute to a more even distribution of heat, which is especially important for pans with a large bottom diameter that extends beyond the boundaries of the burner.
Pay attention to the shape of the bottom if it is a wok, cauldron or kettle. Rounded models are focused on cooking on a fire using coasters or in a suspended state. If you don't have an adaptive burner or a base, give preference to the flat bottom .
Which bottom is required for electric stoves
The bottom of the cast iron pan should fit as closely as possible to the electric stove, especially if it is a glass-ceramic hob. Any gaps lead to useless consumption of energy resources and an increase in cooking time.
The lower diameter and shape of the bottom must also match the burner. If the dishes are wider, the cooking time will be significantly longer. And if less, electricity will be wasted. For the same reason, you need to choose square pans with an additional round plate at the bottom.
What is required for an induction hob
Cast iron is made of iron, so even an old frying pan often interacts with an induction hob without any adapters.
However, some alloys may not work even if a magnet sticks to the bottom of the pan. Another problem is that food will take longer to cook and more electricity will be consumed than expected.
Don't skimp and buy cast iron induction pans that have a compatibility badge. In this case, you can expect both stable operation and energy savings. Ideally, the bottom should be multi-layered and include plates made of metals with high ferromagnetic properties (more often these are steel plates).
Which pans are suitable for open fires
For cooking on a fire, barbecue or other devices that allow you to cook outdoors, you need thick-walled cast iron pans. They can be completely flat, with a rounded bottom, with high sides or without them at all. The choice depends on the source of heating and the specifics of the preparation of the dish.
Most importantly, the exterior of the housing must not have any decorative coatings that could burn in a fire.
Coatings inside are possible, but it’s better to do with natural oil if you are going to fry, and not stew and boil.
Handles - molded or removable. The presence of plastic and even silicone, which can withstand the oven, is not allowed. Glass lids made of heat-resistant glass can be used on the grill, but you have to be careful. Better to be cast iron.
Review of noteworthy models
We do not undertake to rank cast iron pans, since the choice of a particular model depends on the purpose and needs. We offer only a small review with goods from online stores that seemed worthy of attention to us.
Dobrynya cast iron grill pan with press lid is suitable for all types of cookers, including induction and ovens. The natural oil coating obtained in the factory is not afraid of scratches, you can use metal appliances. One handle is molded, the other is removable. Bottom diameter - 28 cm, height of the sides - 6.5 cm, press diameter - 24 cm.
Biol's cast iron pan with detachable handle from the Optima range lives up to its name.
It has an optimal bottom diameter - 19 cm and universal beveled sides. Upper diameter - 24 cm. Bottom thickness - 4 mm. Suitable for most kitchen tasks. You can put it in the oven without a handle.
The Fissman pancake pan with just 1 cm high sides and 25 cm bottom diameter is suitable for gas, glass-ceramic and induction cookers. You can cook pancakes according to different recipes and in different ways.
The Turkish LAVA ECO grill pan is suitable for all types of stoves and ovens. Cast iron is protected from rust by a durable, scratch-resistant non-stick coating. Can be washed in a dishwasher.
The BELEZZA cast iron enamel pan has been redesigned to prepare delicate dishes with a minimum amount of fat. It can be fried, stewed, stewed with the addition of sauces and sour vegetables.
Instructions for preparation and operation
All of these tips apply only to uncoated pans. Cookware with non-stick coating and enamel should not be subjected to aggressive cleaning.
Follow the recommendations for the care of the coating.
Preparation for the first use
Most new frying pans sold in stores are already prepared for use and do not need to be baked. Preparation is carried out at the factory, placing cast-iron utensils in red-hot ovens, pre-lubricated with oil. The manufacturer reports this on the packaging or in the instructions.
As a rule, it is enough to wash new dishes, then heat an empty frying pan on the stove, grease with a thin layer of oil and heat well again. If you bought a frying pan in which there is no coating at all, it must be prepared for the first use - ignited.
The procedure closes the pores, making the surface non-stick. In the process of heating with oil, a thin smooth film forms on the cast iron. We have discussed all the methods in detail here, we will not repeat them.
Tips for use
How to use a cast iron skillet depends on the type of coating. If not, then you can safely use metal spatulas and tongs.
It is better to wash cast iron with special or not very aggressive detergents, without abusing metal washcloths.
The most important thing is that do not leave the cookware damp , this will rust the cast iron pan. Always wipe thoroughly inside and out with a soft cloth or microfiber cloth. You can even lubricate with a thin layer of oil, rubbing it into the bottom and walls.
If rust appears, it must be removed immediately, without spreading. There are special rust removers. If there are none, you will have to clean it mechanically. After processing, be sure to perform the same manipulations as when preparing a new dish.
We hope our guide has helped you figure out which cast iron pan is best and choose the right one for you. And if you have something to add, write your useful tips and recommendations to other readers in the comments.
TOP-12 best models and which one to choose
Our mothers and grandmothers actively used cast-iron frying pans and pots, but even now such dishes are in great demand and popular.
Cast iron as a material has unique properties. It is porous, so the dishes warm up slowly but evenly, and then keep the heat for a long time. Due to this, the food is cooked with the effect of languishing, and when frying, the food does not stick to the surface.
Cast iron pans are more expensive than their aluminum counterparts, but have excellent performance characteristics. However, this applies only to high-quality dishes. The tips from the article and the rating of the best cast-iron pans according to the 2022 version will help you choose it.
Top 12 best cast iron pans for 2022
This rating includes the best cast iron pans for 2022 according to customer and expert reviews.
| Seat | Description | Price |
|---|---|---|
| TOP 4 best cast iron pans for 2022 by price/quality | ||
| 1 | Lodge L5SK3 | Ask for price |
| 2 | Maysternya T306C3 | Ask price |
| 3 | Lodge L10SK3 | Ask for price |
| 4 | Seaton Ch2640d | Get the price |
| TOP 4 best inexpensive cast iron pans | ||
| 1 | Biol 0128 | Ask for price |
| 2 | Biol 0126 | Ask price |
| 3 | Brizoll H1825-D | Ask for price |
| 4 | Brizoll Optima 02035-P2 | Get the price |
| TOP 4 best cast iron grill pans | ||
| 1 | Lodge L8SGP3 | Ask for price |
| 2 | Biol 1026 | Ask price |
| 3 | Lodge Fish L8SGPWLFI | Ask for price |
| 4 | Seaton ChG2640 | Find out the price |
- Lodge L5SK3
- Maysternya T306C3
- Lodge L10SK3
Also important:
- Handle .
It is highly desirable that it be removable. Then the pan can be used not only on the stove, but also in the oven. It is also desirable that the handle has special pads to prevent overheating of the handle. - Pan size and wall height . The main advantage of large pans is their versatility. They can not only fry, but also stew dishes.
- Scope of use . For example, universal frying pans are used primarily for frying. For cooking steaks, special grill pans are used, for Asian dishes - the WOK model, and for frying pancakes - special thin products of small diameter.
TOP 4 best cast iron pans for 2022 by price/quality
When choosing a cast iron pan, you should not buy cheap products. Quite often, such dishes are not made of pure cast iron, therefore they do not have the necessary performance characteristics and can even be hazardous to health.
It is better to buy a model in which democratic cost is combined with high quality.
In 2022, four models fell into this category.
Lodge L5SK3
Stylish, inexpensive and high-quality American-made frying pan differs not only in the original appearance
, but also in excellent quality. It is made of pure cast iron, which warms up evenly and keeps heat for a long time. The material is not afraid of scratches, so even metal kitchen utensils can be turned over without fear of damaging the coating.
The only drawback of the model is the ill-conceived design of the handle. It does not have a lining made of a non-heating material, so you only need to hold a hot frying pan with a towel or potholder. The handle is not removable, but since it is also cast iron, the pan can be safely used not only on the stove, but also for baking your favorite dishes in the oven.
Specifications:
- weight 1.5 kg;
- walls 4.75 cm high;
- bottom and walls (thickness) 5 mm;
- bottom diameter 15 cm;
- non-stick coating: no.
Pros
- very easy to clean under running water;
- cast iron coating of increased strength is not afraid of scratches and damage;
- stylish appearance;
- suitable for oven;
- ergonomic handle.
Cons
- handle not removable;
- many users find the pan heavy.
Maysternya T306C3
Another high-quality and inexpensive frying pan from a proven domestic brand will become an indispensable assistant in the kitchen.
In the manufacture of the pan, modern materials and advanced technologies were used that make cooking your favorite dishes as comfortable as possible. The body is completely cast iron, so in a pan you can not only fry, but also stew food, according to the principle of a wood-burning stove.
Another advantage of the pan is its versatility.
The pan can be used not only on the stove, but also in the oven. The handle is not removable, but is covered with a special material that does not heat up and prevents the risk of burns.
Specifications:
- weight 4.1 kg;
- top diameter 28 cm;
- walls 6 cm high;
- non-stick coating: no.
Pros
- sufficient depth makes the pan versatile;
- you can put dishes in the oven;
- high quality combined with affordable cost;
- can be used on induction hobs.
Cons
- not all users like the quality of the cast iron coating;
- is an impressive weight.
Lodge L10SK3
This American manufacturer has been on the market for a very long time, and the brand's frying pans are absolutely deservedly used
popular with consumers.
This particular model has all the necessary features for comfortable cooking. Its body is made of pure cast iron, which ensures uniform heating of the dishes.
Universal frying pan: its walls are high enough, so you can not only fry food in the dish, but also stew food. Unfortunately, the kit does not include a lid, so you have to buy it separately.
The cast iron body is extremely durable, so the pan can be washed by hand or in the dishwasher. The handle is not covered with a special non-heating material, so you need to rearrange the hot dishes only with an oven mitt or a towel.
Specifications:
- weight 3.5 kg;
- walls 5 mm thick;
- bottom diameter 23 cm;
- bottom 5 mm thick;
- walls 5.7 cm high;
- non-stick coating: no.
Pros
- pure cast iron body;
- ergonomic handle;
- universal size;
- can be cooked completely on the stove and in the oven.
Cons
- not suitable for induction cookers;
- no protective coating on the handle.
Seaton Ch2640d
A stylish and high-quality frying pan from a well-known domestic manufacturer has all the necessary properties and
characteristics for cooking a variety of dishes.
The pan itself is made of pure cast iron. This material is very high quality, so it does not need an additional non-stick coating: food will not stick to the pan, even if there is no oil in it. In addition, this coating is completely safe for health and is highly resistant to mechanical damage.
The product is very easy to clean from food residues, and you can wash the pan not only by hand, but also in the dishwasher. Additionally, the product is equipped with a wooden handle. Due to this, the owner will be able to enjoy the full comfort of cooking, and dishes can be cooked not only on the stove, but also in the oven.
Specifications:
- weight 2.1 kg;
- bottom diameter 20 cm;
- walls 4 cm high;
- top diameter 26 cm;
- bottom 5 mm thick;
- non-stick coating: no.
Pros
- excellent workmanship;
- quality cast iron body;
- reasonable price;
- wooden slip on the handle.
Cons
- no cover included;
- sometimes comes across a factory marriage.
TOP 4 best inexpensive cast iron pans
Many users refuse to buy cast iron pans, considering them too expensive. Such dishes really cost more than aluminum products, but finding a high-quality frying pan made of pure cast iron is not difficult if you familiarize yourself with the range of domestic manufacturers.
Biol 0128
One of the most stylish and high quality frying pans on the market today, which successfully combines advanced
technology and excellent workmanship.
The body is made of cast iron, and a special metal plate is built into the bottom, which ensures uniform heating of the pan and allows the pan to be used on induction hobs. The interior is also cast iron. Due to this, the food does not burn on the pan, and you can even turn the food over with metal spatulas or forks.
Ergonomic handle made of wood. By design, it is removable, so the pan can be safely used not only on the stove, but also in the oven - to prepare delicious baked dishes. Outside, the pan is also covered with a layer of special material, which provides easy and simple cleaning of dishes from grease and other contaminants.
Specifications:
- weight 2.4 kg;
- frying pan bottom 24 cm;
- walls 4.5 mm high;
- bottom thickness 4 mm;
- wall thickness 3.5 mm;
- top diameter 28 cm;
- non-stick coating: no.
Pros
- affordable price;
- is easily and quickly cleaned of dirt;
- is suitable for cooking without oil;
- Comfortable wooden handle.
Cons
- no cover included;
- not very high walls.
Biol 0126
This frying pan from a proven domestic brand is made of cast iron, but at the same time it has a very affordable price. This material is resistant to high temperatures and mechanical damage, so it does not deform even with frequent and intensive use.
The frying pan is also distinguished by its optimal size and universal design. As a result, it can be used not only for frying, but also for stewing or cooking large portions of food.
The handle of the product is detachable, so the pan can even be used for baking baked dishes. It is also very easy to take care of the pan, because it can be washed not only by hand, but also in the dishwasher.
Specifications:
- weight 2.2 kg;
- bottom diameter 22 cm;
- walls 4.5 cm high;
- wall top diameter 26 cm;
- bottom thickness 4 mm;
- wall thickness 3.
5 mm; - non-stick coating: no.
Pros
- durable cast iron body;
- Ergonomically shaped detachable handle;
- allows cooking without oil;
- rather high sides.
Cons
- no lid included;
- some users find the high walls insufficient.
Brizoll H1825-D
This pure cast iron frying pan is distinguished not only by its versatile design and thoughtful shape, but also by its excellent workmanship
.
Since the pan is made of thick metal, it is not afraid of high temperatures and does not deform during long-term use. The pan is also cast iron inside, so you can cook food without oil without fear that your favorite dishes will burn.
Another feature of the model is its unusual shape. There is no traditional handle in the pan.
Instead, two flat handles are used. They are also cast iron, so the dishes can be safely used not only for cooking in the oven, but also for serving treats on the table. The frying pan comes with a wooden serving stand.
Specifications:
- weight 1.47 kg;
- top diameter 18 cm;
- walls 2.5 cm high;
- bottom thickness 4.5 mm;
- wall thickness 3.5 mm;
- non-stick coating: no.
Pros
- stylish design;
- is easy to wash by hand;
- durable cast iron body, resistant to deformation;
- suitable for oven;
- comes with a wooden stand.
Cons
- no cover included;
- not everyone likes the shape of the handles.
Brizoll Optima 02035-P2
Universal size frying pan, made of pure cast iron, will become an indispensable assistant in cooking
your favorite dishes.
The bottom and walls do not have a non-stick coating, but due to the unique properties of cast iron, the pan heats up quickly and food does not stick to the surface. In addition, this material is resistant to high temperatures, does not scratch or damage, even if the products are turned over with a fork or a metal spatula.
The outer walls of the dishes can be washed by hand and in the dishwasher. The ergonomically shaped handle increases the comfort of use, and the special non-heating material (wood) prevents burns. In addition, the handle can be removed quickly and easily, so the pan can even be used for cooking in the oven.
Specifications:
- weight 1.4 kg;
- top diameter 20 cm;
- walls 3.5 mm high;
- bottom 4.5 mm thick;
- wall thickness 3.5 mm;
- non-stick coating: no.
Pros
- Comfortable removable wooden handle;
- can be used in the oven;
- quality cast iron body;
- is dishwasher safe;
- is suitable for frying food without oil.
Cons
- not suitable for induction cookers;
- the handle is hard to clean.
TOP 4 best cast iron grill pans
Grill pans are a separate category. Their main feature is in the corrugated working surface. Steaks, delicious fish and grilled vegetables are prepared in such dishes.
Cast iron is considered the best material for such cookware, because it is it that provides the long-term temperature maintenance necessary for frying such dishes.
Lodge L8SGP3
One of the highest quality grill pans on the market today. Its body is completely made of cast iron. This porous
the material warms up quickly enough and holds the temperature for a long time, which is exactly what is needed to cook steaks or fish with a crispy crust.
Another feature of the model is that it can be used on induction cookers. For this, a special metal plate is mounted in the lower part of the housing.
There is a non-stick coating on the bottom and inside walls of the pan. Due to this, the pan is suitable for preparing fragrant dishes with a crispy crust without the use of oil. Handle the pan with care, because its handle is cast iron and does not have a non-heating coating. But thanks to this, the dishes can be safely used for cooking baked dishes in the oven.
Specifications:
- bottom diameter 26 cm;
- bottom thickness 5 mm;
- walls 6 cm high;
- top diameter 26 cm;
- wall thickness 5 mm.
Pros
- suitable for induction cookers;
- very durable and high quality cast iron body;
- you can cook dishes in the oven;
- has a non-stick coating;
- moderate weight.
Cons
- no cool pad on the handle;
- high cost.
Biol 1026
This domestic manufacturer of tableware is well known to consumers, because all the brand's products are of excellent quality
and very affordable prices.
Despite the low price, the body of the frying pan is made entirely of pure cast iron. At the bottom of the body there is a special metal plate that allows you to use the cookware not only on conventional, but also on induction cookers.
The handle of the pan is ergonomically shaped. The handle itself is wooden and can be easily removed. Due to this dish in a pan, you can cook not only on the stove, but also bake in the oven. The thoughtful shape of the pan allows you to serve delicious dishes on the table right in the cast iron pan itself.
Specifications:
- weight 2.4 kg;
- bottom diameter 20.5 cm;
- walls 4.5 cm high;
- top diameter 26 cm;
- bottom 4.
2 mm thick; - 3.6 mm thick walls;
- non-stick coating: no.
Pros
- high ribs provide good roasting of even thick pieces of meat;
- removable wooden handle;
- budget cost with high quality material;
- suitable for oven;
- can be used on induction hobs.
Cons
- round pen is not very comfortable in the hand;
- some users have difficulty attaching the handle.
Lodge Fish L8SGPWLFI
This grill pan is produced by a proven American manufacturer, so the future owner of
cookware can be completely sure of its quality.
Large bottom ribs for juicy steaks or tasty grilled vegetables. The frying pan is universal in scope, as it is suitable for any heating surfaces, including induction cookers.
The handle of the product is made of cast iron. There is no special lining to prevent burns in the dishes, so care should be taken when using. But thanks to this feature, the pan can be safely put in the oven to prepare delicious baked dishes.
Specifications:
- weight 3.5 kg;
- top diameter 26 cm;
- walls 6 cm high;
- non-stick coating: no.
Pros
- Pure quality cast iron body;
- high ribs;
- is suitable for induction cookers;
- can be used in the oven.
Cons
- high price;
- no protective pads on the handle.
Seaton ChG2640
Inexpensive grill pan from a popular domestic manufacturer is not only high quality, but also
original design.
The shape of the product is traditional round, but the classic handle is not provided in the product.
Instead, rounded cast-iron handles are installed. Thanks to this, it is convenient to hold the dishes with two hands, and ready meals can be served directly on the table in the pan.
Body made of cast iron. This is an almost eternal material that is resistant to mechanical damage and does not deform under the constant influence of high temperatures. Included with the product is a lid that fits snugly against the walls of the dish and allows you to cook juicy stews.
Specifications:
- weight 4.7 kg;
- bottom diameter 21 cm;
- walls 4 cm high;
- top diameter 26 cm;
- non-stick coating: no.
Pros
- high quality cast iron housing;
- includes cover;
- adequate cost;
- is suitable for cooking in the oven;
- clear and high ribs.
Cons
- not very comfortable small handles.
Popular manufacturers
There are a lot of reliable companies producing cast iron cooking utensils, but Lodge, Maysternya, Seaton and Biol were recognized as the best in 2022.
We analyzed the assortment of each brand and selected the most successful models with different types of non-stick coating.
Which is better, cast iron or aluminum?
Cast iron and aluminum pans differ not only in weight, but also in other characteristics.
In particular, an aluminum frying pan warms up much faster, but is not able to retain heat for a long time. However, most aluminum products are usually equipped with a non-stick coating that prevents food from sticking and allows cooking without oil.
Many users have difficulty using cast iron pans. This is due to the fact that when cooking for a long time, the pan warms up too much and the food can burn. But over time, this feature turns into an advantage, because a heated cast-iron skillet allows you to cook your favorite dishes much faster.
