The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
Articles · Where two groups agree
What beginners and collectors both recommend
Beginners and collectors agree on two skillets, and three people size up the Field's early seasoning differently at the same point in ownership.
About Beginners and Collectors.
We have not used any of these ourselves. We read 13 sources and structured what 6 people said. Of the 21 quotes below, 11 are complaints and 5 come from someone with a declared commercial interest. Every one of them links to the person who said it and the second they said it.
Based on 6 people, 13 sources and 125 recorded claims. A declared interest is labelled beside the quote rather than removed.
The answer
Beginners and collectors converge on two cast iron skillets: the Lodge and the Field. Prudent Reviews, a cookware reviewer who discloses an affiliate interest on some tests, recommends the Lodge twice over in these sources, for its value and its Chef Collection's heat retention; Papa Mau, who owns one, says it cooks fine despite its rough factory finish. None of the 6 people quoted recommends the Field as plainly; its case rests on being lighter and faster to heat, at a real cost in heat retention and price.
The 3 quotes behind this, from 2 people
The Lodge Chef Collection is lighter, easier to maneuver, and had the best heat retention in my test.
Cites heat retention, weight
this cooks perfectly fine. Like needs nothing. It is rough. Yeah, it is.
Cites surface finish (against), non-stick surface
bad is in the pan. It's probably the cook is you.
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Lodge cast iron skillet | durability (1), heat retention (1) | surface finish (2), handle (1) | 3 voices | 1 of 3 |
| Field cast iron skillet | build quality (1), ease of cleaning (1) | heat retention (1), maintenance (1) | 4 voices | 2 of 4 |
Where people disagree
- Prudent Reviews calls the Lodge's cost incredible value, while faulting the Field for being the most expensive skillet with the worst heat retention it measured.
- Prudent Reviews found the Lodge had the best heat retention of the twelve skillets it tested, and the Field the second lowest, blaming the Field's thinner walls.
- The trade runs the other way on speed: Prudent Reviews says the Field's thinner build heats up much faster than the Lodge's thick cast iron.
The 5 quotes behind this, from 1 person · 2 objecting
But it's the most expensive skillet and has the worst heat retention.
Cites price (against)
Despite the lighter construction, it actually had the best heat retention of all 12 skillets.
Cites heat retention, price
On the lower end, Victoria and Lodge Chef Collection are my two top picks.
But because there's less mass to hold on to that heat, it had the second lowest heat retention in the group.
Cites heat retention (against)
it's incredibly lightweight at just 5.5 lb, and because the construction is thinner than most cast iron skillets, it heats up much faster.
Cites heating speed, non-stick surface, stovetop compatibility
I tested it against Lodge, Calphalon, and Stargazer, and it was the fastest to boil water on both induction and electric cooktops.
It has a smooth polished cooking surface that provides excellent non-stick performance, especially for eggs.
The Lodge cast iron skillet's handle is the objection: Prudent Reviews says its edges "dig into your hands," and calls it fine bare-handed but too short and thin with an oven mitt on.
Kent Rollins, of Cowboy Kent Rollins, faults the rough factory finish for disappointing him more than any other skillet's seasoning, and a sharp corner on his own pan makes him want to take a grinder to it. Prudent Reviews, disclosing an affiliate interest, still says a Lodge "will last a lifetime for under $30."
Papa Mau, who owns one, says it cooks fine despite the roughness, and Prudent Reviews found it kept the best heat retention of twelve skillets it tested. No one among the 6 people quoted states how long they have owned a Lodge.
The 7 quotes behind this, from 3 people · 4 objecting · 1 with a declared interest
The biggest issue for me is the handle. It gets very wide where it connects to the skillet, then it narrows toward the end, and the edges feel sharp and dig into your hands.
Cites handle (against)
These handles are fine when grabbing them with your bare hand, but they feel short and thin when you're wearing an oven mitt.
Cites handle (against)
now of all the Skillets here the one that probably disappoints me the most in seasoning the way it comes to you or the way you buy it out of the store is Lodge with that rough finish on it
Cites seasoning durability (against), surface finish (against)
one thing I've always thought about Lodge and some of their old stuff wasn't as bad this way this corner is pretty Sharp now if I was going to use this every every day I know what had happened to it I'd take a grinder to it
Cites safety (against), surface finish (against)
The best part is that you can get a Lodge 12-inch cast iron skillet that will last a lifetime for under $30.
Cites durability, price
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.”
Besides cast iron skillets, they make enameled cast iron Dutch ovens that perform like Le Creuset but cost much less.
Instead of paying over $400 for a Le Creuset Dutch oven, you can get a Lodge that's made of the same materials and is actually thicker for under $100.
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
Quoted earlier on this page. Hear it at 2:30.
Cites heat retention, price
The Field cast iron skillet's durability is the objection: Prudent Reviews found it warped in testing, the center bowing outward until it "caused the skillet to wobble noticeably."
At $215, Prudent Reviews says it is probably only worth buying for a lightweight skillet that heats fast, since it also measured the second lowest heat retention of the group. Big Lew BBQ & Other Things I Want to Do!, who was sent the pan free, still calls it easy to handle at only about six pounds. Uncle Scott, who bought his own, spent a month and a half still fighting the seasoning break-in and getting eggs to stick.
Kent Rollins, also sent one free, likes its smooth machined finish and says its thick walls remind him of "an old Griswold or an old piece of Wagner ware." Longest stated ownership is 2 months.
The 6 quotes behind this, from 4 people · 4 objecting · 2 with a declared interest
The biggest issue with this skillet is warping. Field has a heat ring around the bottom, but after heating, the center bowed outward far enough to extend past the ring. That caused the skillet to wobble noticeably, and it even spun when I tapped the handle.
Cites warp resistance (against)
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
Quoted earlier on this page. Hear it at 9:02.
Cites heat retention (against)
and i'm impressed with it really really nice skill skillet only about six pounds guys
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review”
so anyway the that's what i got to say about the field skillet i used it and if i didn't like it i would have quit using it i continued to use it all week it was a labor of love it wasn't tough it wasn't tough to decide hey i want to cook something else in this skillet
i'm i'm really satisfied with the skillet
anyway i think you would be too if you're in the market for a premium cast iron skillet my recommendation is go with field
I also am having a little trouble getting the seasoning to develop and come in, or what they call the break-in period. At a month and a half in, I am still having trouble getting non-stick eggs.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
I have reseasoned this pan multiple multiple times. I have seasoned it with Crisco, with grape seed oil, with peanut oil. I have seasoned it in the oven. I have done carbon steel type seasonings on a stove top, getting the pan smoking there.
but also when I look down at it I've seen the thickness of the walls it reminded me so much of an old Griswold or an old piece of Wagner ware
Cites build quality, ease of cleaning, seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
the more you use it the better it is going to become to you the slicker it's going to get the better finish it has
now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…
they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago
How long each one lasts
The only duration anyone states for a product itself is on the Field cast iron skillet: Uncle Scott and Kent Rollins both put their time with one at a month and a half, in 2026 and 2018 respectively. Uncle Scott was still troubleshooting the seasoning break-in at that point; Kent Rollins found the same span had left his pan a mottled bronze rather than solid black.
Papa Mau's ninety-year figure belongs to something else entirely: a piece of steel wool he owns, not the Lodge, which he compares the Lodge's surface against unfavourably. No duration is stated for the Lodge itself by anyone quoted.
The 3 quotes behind this, from 3 people · 2 objecting · 1 with a declared interest
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
I've been using this skillet for a month and a half every day is it solid black everywhere no it's got some bronze coating to it a little spotted in colored a little motley color
Cites seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
Owned 2 months
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish (against)
What happens over time
Kent Rollins, who owns his Field, describes a month and a half in as leaving it a mottled bronze rather than solid black. Uncle Scott, whose account the sheet records as testing rather than ownership, reports the same span still fighting the seasoning break-in, unable to get a clean release on eggs.
Both land at the same point and read it differently: Kent Rollins accepts the mottled color as normal for cast iron, while Uncle Scott is still troubleshooting his.
The 2 quotes behind this, from 2 people · 1 objecting · 1 with a declared interest
Quoted earlier on this page. Hear it at 3:00.
Cites seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
Owned 2 months
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
Who wants what
Big Lew BBQ & Other Things I Want to Do!, a collector who was sent the Field free, praises its old-West looks and its weight in the hand; Prudent Reviews, testing the same pan, measures how far it warps and how many degrees it loses per minute. Papa Mau, a home cook, accepts the Lodge's rough factory finish as part of the deal, where Prudent Reviews treats the same roughness as a trade-off against how well it holds seasoning.
The 4 quotes behind this, from 3 people · 2 objecting · 1 with a declared interest
look at this skillet with the exception of the pour sprouts it looks like a skillet and it looks like it'd be right at home in a western movie without being period inaccurate
Cites appearance
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank field for sending it to me”
but i appreciate the style of this it kind of fits my style um the other some of them are a little too cool for me you know a little too new little tube techno for me
Quoted earlier on this page. Hear it at 9:32.
Cites warp resistance (against)
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
It's heavier and the surface is rougher, but it holds on to seasoning better and it still passed the egg test with no sticking.
Cites surface finish (against), non-stick surface, seasoning durability, weight (against)
What the evidence suggests
- Choose the Lodge cast iron skillet if price and long-term seasoning matter more than a smooth factory surface: Prudent Reviews says it will last a lifetime for under $30, and Papa Mau, who owns one, says it cooks fine despite the roughness.
- Choose the Field cast iron skillet if weight and heat-up speed matter most and you can work through a seasoning break-in: Big Lew BBQ & Other Things I Want to Do!, sent one free, calls it easy to handle at about six pounds, though Uncle Scott was still troubleshooting his a month and a half in.
The 4 quotes behind this, from 4 people · 1 objecting · 2 with a declared interest
Quoted earlier on this page. Hear it at 2:00.
Cites durability, price
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.”
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
Quoted earlier on this page. Hear it at 1:00.
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review”
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
What the evidence doesn’t tell us
Prudent Reviews alone holds 66 of the 125 claims in these 13 sources, 53% of everything in scope, so most of what either product's case rests on is one reviewer's testing. None of the 6 people quoted claims to have owned anything longer than the month and a half behind the two Field accounts, and no one states any duration for the Lodge at all.
The quote behind this, from 1 person · 1 objecting
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
Who says so
Authority here is scoped to the subject, never to how large someone’s audience is. Where we hold no domain expertise for a person, the page says so rather than implying one.
Prudent Reviews
Our mission at Prudent Reviews is to help you find the best products for your home. We take the stress out of shopping by testing, analyzing, and comparing the top products. Our reviews, comparisons, and product guides are in-depth, carefully researched, and completely unbiased. Since launching, we've helped millions of people across the globe find the best products and improve their lives at home. If you have questions or want to partner with Prudent Reviews, email Andrew@PrudentReviews.com. As an Amazon Associate Prudent Reviews earns from qualifying purchases.
Kent Rollins
Love outdoor cooking? Want to learn more about Dutch oven cooking, cast iron or grilling? Then you've saddled up to the right place. I've been cooking outdoors over live fire for over 34 years as a chuck wagon and cowboy cook. We have a new series on the Outdoor Channel "The Cst Iron Cowboy" You may have also seen me on Chopped Grill Masters, Chopped Redemption or Beat Bobby Flay. Stick around and be sure to subscribe for tips, tricks and recipes. Keep the fire hot and the wood dry... Kent
Big Lew BBQ & Other Things I Want to Do!
Barbecue and other stuff I want to do; such as cast iron cooking and deep frying turkeys and fish. I'm a family man. I enjoy cooking, it's fun, especially outdoor cooking. I'm doing this channel for fun. If it ever becomes not fun I'll quit doing it. I'm not a professional chef or cook, I haven't been formally trained in culinary arts. I'm not a competition BBQ guy. Therefore, I don't have to impress judges or paying customers with my skills and meals. I only have to impress my family, if it makes them smile, then it makes me smile. I hope my videos will make you smile too. Much of my equipment is very affordable. Many of my grills cost less than $100. For 5,000+ years of recorded history, mankind has cooked with wood and charcoal, so do I. Occasionally I cook with propane or electricity. For inquiries- email: biglew.dos@gmail.com Thanks for a cup of coffee. PayPal link: https://www.paypal.me/BigLewII On Facebook: https://www.facebook.com/BigLewBBQ/
Papa Mau
Cooking with Healthy and Durable Cookware: Cast Iron, Carbon Steel, Stainless Steel, etc I’m PapaMau, a dad with roots in Argentina, living in Australia for the past 15 years. I’m here to inspire families to choose healthier, long-lasting, and undeniably cooler cookware that's making a massive comeback. Specializing in cast iron and carbon steel, I create How-To and Tutorial videos to help you care for your cookware, master cooking techniques, and replace Teflon with sustainable, durable alternatives. I share cooking tips, tools, and recipes to help home cooks impress family and friends—whether in the kitchen or around the fire pit. Together, let’s cook better, eat healthier, and make the world a better place, one meal at a time. Join me on this journey to make cooking an adventure and forge unforgettable memories with cookware that’s built to last! 🔥
Uncle Scott
Our Motto: You can never have too much great cookware and kitchen gear. Our Philosophy: If you have great equipment and great ingredients, with a little practice you can cook any dish in the world. At USK, we make recipes, review frying pans, deep fryers, knives, grain mills, gadgets, pots and pans, and anything else you might find in a high-end kitchen. We teach people how to season carbon steel and cast iron pans, show people the proper way to cook eggs, tell a few jokes, and cook delicious meals. We really like high quality brands such as De Buyer, Falk, Matfer, Lodge, Smithey, Mauviel, Le Creuset, live, Staub, Breville, and others. And, importantly, Uncle Scott buys all of the products he reviews with his own money, and unlike many cookware channels, no free items are accepted for review. This keeps Uncle Scott's reviews genuine, trustworthy, and unbiased. Any sponsored videos or affiliate sales links are clearly labelled.
What this piece cites evidence about
Every product, brand and category named in a claim behind this article, not only the ones with a section of their own above. Where we hold a full page for one, it is linked; the rest are named as text because the evidence has not cleared that bar yet.
Sources
Short quotes and deep links only. We publish no transcripts, and every quote above opens the original at the second it was spoken.
- Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon
- Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
- Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)
- Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?
- Field Cast Iron Review: Egg Problems & Great Gratins
- Field Company Cast Iron Skillet Follow Up Review
- Field Company No. 10 Skillet Follow Up Review
- Field Company Review: Best Lightweight Cast Iron?
- I Tested Every Cast Iron Skillet, These Are the Best & Worst
- The Uncomfortable Truth Behind Lodge Cast Iron Pans
How this page was made
The prose above was written by a model from a fact sheet assembled out of the evidence, then checked line by line: every quote verbatim against the evidence table, every name against a claim, every number against the sheet. Prose that fails is not published. It is derived data, not testimony. The testimony is the quotes.
Verified 2026-09-17
How we handle commercial relationships
When someone quoted here was paid, sponsored, sent the product free or works for the brand, the quote says so and, where they said it themselves, gives their own words about it. We keep those quotes rather than dropping them: a paid endorsement is still evidence, and you should be the one to decide what it is worth.