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.
Articles · Where two groups agree
What beginners and r/buyitforlife both recommend
Beginners and r/buyitforlife converge on five pans, but only one voice among them times their own ownership in months rather than adjectives.
About Beginners and r/BuyItForLife.
We have not used any of these ourselves. We read 29 sources and structured what 6 people said. Of the 35 quotes below, 16 are complaints and 3 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, 29 sources and 339 recorded claims. A declared interest is labelled beside the quote rather than removed.
The answer
Beginners and r/buyitforlife converge on five pans, and three people say plainly what they would buy. Papa Mau, who owns a Lodge, says it cooks fine despite the rough surface; Cook Culture uses a Field every day and calls it one to cherish; and Uncle Scott, who bought his own All-Clad D3, says other buyers cannot go wrong starting there. Prudent Reviews, a cookware reviewer who discloses an affiliate interest on some tests, holds 79% of everything said about all five.
The 3 quotes behind this, from 3 people
a pan that i i love and and cherish and use every single day
what i said is set your base level at d3 and then go from there kind of as budget and needs dictate and you can't go wrong
Cites price
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Field cast iron skillet | none recorded | heat retention (1), heating speed (1) | 3 voices | none declared |
| Lodge cast iron skillet | durability (2), heat retention (1) | handle (1), surface finish (1) | 3 voices | none declared |
| All-Clad stainless pan | price (2), build quality (1) | warp resistance (1) | 3 voices | 1 of 3 |
| Smithey cast iron skillet | durability (1), ergonomics (1) | price (1), weight (1) | 1 voice | none declared |
| Le Creuset dutch oven | durability (2), even heating (1) | price (2), weight (2) | 3 voices | none declared |
Where people disagree
- Prudent Reviews calls the Smithey's handle among the best it has tested, then faults the Staub's for having the smallest overall depth and length of any Dutch oven it measured.
- On heat retention, Prudent Reviews found the Lodge the best of twelve skillets, and the Field the second lowest, tracing the gap to their different wall thickness.
- On price, Prudent Reviews calls the Lodge's cost incredible value, while arguing the Le Creuset's performance is matched by cheaper Dutch ovens.
The 6 quotes behind this, from 1 person · 3 objecting · 1 with a declared interest
I recently tested six of the highest-rated cast iron skillets on the market, and according to my tests, Smithey is the best overall. It had the best heat retention, the smoothest non-stick surface, the widest pour spouts, and one of the better-designed handles.
Cites base and rim, handle, heat retention, non-stick surface
they have the smallest overall depth and length of all Dutch ovens I tested
Cites handle (against), heat resistance (against)
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.”
the knob diameter is also the smallest in the group
One downside is that the lid knob got extremely hot during testing, with the second-highest temperature of all brands.
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)
The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
Although the performance is great, the same could be said for much cheaper Dutch ovens, especially since they’re all made with the materials - cast iron with an enamel coating.
Cites price (against)
Le Creuset Dutch ovens are significantly more expensive than brands like Lodge, Tramontina, and many others. And based on my testing, you’re not getting any meaningful advantages in performance.
The Field cast iron skillet's durability is probably the objection: Prudent Reviews found it warped in testing, the center bowing outward until it "caused the skillet to wobble noticeably."
Cook Culture calls it a pan he uses "every single day" and rates it among "the world's highest quality cast iron skillets." Prudent Reviews, less impressed, measured the worst heat retention of the cast iron it tested and says at $215 it is only worth buying for its light weight and fast heat-up.
Uncle Scott, who bought his own, was still fighting the seasoning break-in and getting eggs to stick a month and a half in.
The 6 quotes behind this, from 3 people · 4 objecting
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)
Quoted earlier on this page. Hear it at 0:30.
field stargazer two of the world's highest quality cast iron skillets
but if you're considering between something is as high quality as a field or stargazer i don't have one particular recommendation because they are both such high quality so it really depends on what you're looking for
On the negative side, it has the worst heat retention of all the cast iron skillets I've tested, which means it cools down faster when you add cold ingredients.
Cites heat retention (against), heating speed (against)
Since it heats up so fast, you can easily overcook your food if you're not paying attention.
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
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.
The Lodge cast iron skillet's handle is the objection: Prudent Reviews says its edges "dig into your hands," and that the same handle feels short and thin under an oven mitt.
Quality Collapse, relaying a general case for cast iron rather than a test of their own, calls the Lodge indestructible and impossible to crack even if dropped on concrete. Prudent Reviews separately says a Lodge will "last forever, perform really well, and cost under $30," and measured its heat retention best of twelve skillets.
Papa Mau, who owns one, says it cooks fine despite the roughness. No one among the 6 people quoted states how long they have owned a Lodge.
The 6 quotes behind this, from 3 people · 2 objecting
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)
It is a heavy, crude piece of iron, But, it is indestructible. You can scrape it with steel wool. You can put it directly in a campfire. You can drop it on concrete and it will not crack.
Cites durability, weight (against)
Few products in the world last forever, perform really well, and cost under $30.
Cites durability, price
Quoted earlier on this page. Hear it at 2:30.
Cites heat retention, price
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
The All-Clad stainless pan's durability is probably the objection: Prudent Reviews found "the bottom warped noticeably" in testing, despite heating fast and evenly.
Uncle Scott, who bought his own D3, says "i like it a lot," and tells other buyers they cannot go wrong starting there. Quality Collapse, relaying a general case rather than its own test, argues a $150 stainless pan used for 20 years beats replacing a $40 non-stick every two. Prudent Reviews, disclosing an affiliate interest, calls the D3 the best option, faster to heat and less costly than the D5.
No one among the 6 people quoted states how long they have owned an All-Clad.
The 5 quotes behind this, from 3 people · 1 objecting · 1 with a declared interest
This pan heated fast and evenly, but the bottom warped noticeably in my testing.
Cites warp resistance (against)
so guess what i tried a d3 and i like it i like it a lot
Cites build quality, weight
i really do like this all clad d3 stainless steel frying pan been cooking in it heavily for about six months now so it's part of my go-to frying pan rotation it's easy to move around seems to be well made and most importantly it produces a ton of delicious food it gets a thumbs up
A $150 stainless pan used for 20 years is infinitely cheaper than buying a $40 nonstick pan every 2 years.
Cites durability, price
For most people, D3 is the best option. It's less expensive, heats up faster, and has that traditional shiny appearance.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.”
The Smithey cast iron skillet may cost more than it needs to: Prudent Reviews says it is "heavy and expensive, but it will last a lifetime."
Prudent Reviews speaks to it most extensively, calling it the best overall skillet if price isn't a factor and crediting its heat retention and handle among six it tested. After more than two years, the same reviewer still reaches for it more than most of what it owns.
The 4 quotes behind this, from 1 person · 1 objecting
It's heavy and expensive, but it will last a lifetime, so it's worth the investment.
Cites durability, price (against), weight (against)
If price is not a factor, Smithey is the best overall skillet.
In my tests, it heated slower than some of the thinner skillets, but it retained heat really well.
Cites heat retention, non-stick surface
The smooth surface also performed perfect in the egg test. The egg released immediately and slid around the pan without sticking.
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Cites durability
Owned 2 years
The Le Creuset dutch oven draws conflicting verdicts on heat retention: Liz, of BestReviews, scored it a perfect 10 out of 10, while Prudent Reviews, testing separately, called it "the third worst-performing brand" for its thinner walls.
Quality Collapse, relaying a general case rather than its own test, argues a $350 Le Creuset that lasts 30 years costs less than a cheap Dutch oven replaced every five. Prudent Reviews, disclosing an affiliate interest, says the same performance can be found for less elsewhere, and separately notes it can last for decades despite the criticism.
No one among the 6 people quoted states how long they have owned one.
The 5 quotes behind this, from 3 people · 3 objecting
all four ovens scored a perfect 10 out of 10 for heat retention and evenness of cooking
Cites even heating, heat retention, non-stick surface
the L cruset Lodge and stove have a non-stick enamel finish over the interior and exterior of the pots Amazon does not have enamel but instead is pre-seasoned lay cruset and Lodge each scored Perfect 10 out of 10 however we did notice some veggies sticking to the bottom of both the stove and Amazon dutch ovens while…
Le Creuset was the third worst-performing brand. Although I was not surprised by this since it's the thinnest and lightest.
Cites heat retention (against), lid (against), moisture retention (against), weight (against)
Some brands, like Staub, have dimples inside their lids to encourage a self-basting process, but Le Creuset doesn't.
Since Le Creuset has a domed lid with a smooth interior, the evaporated water collected and ran down the sides of the lid rather than evenly dripping back over the food.
Critics will say it is heavy. They will say it costs too much. They are right, but a $350 Dutch oven that lasts 30 years costs less than buying a $70 version every 5 years.
Cites durability, price (against), weight (against)
If you're purely focused on getting the most performance for your money, you can find better value elsewhere.
Cites price (against)
While this is a significant investment, both brands perform exceptionally well and can last for decades.
Cites durability
How long each one lasts
Two figures here are genuinely timed: Prudent Reviews has used a Smithey for just over two years, in 2026, and Uncle Scott put a month and a half on a Field the same year, still fighting its seasoning break-in.
Everything else is a prediction rather than a measurement. Prudent Reviews says a Lodge will last a lifetime for under $30, and, more skeptically, that a Smithey is heavy and expensive but will also last a lifetime. Quality Collapse predicts a $350 Le Creuset outlasting 30 years and a $150 All-Clad outlasting 20, without having tested either.
Papa Mau's ninety-year figure belongs to a piece of steel wool he owns, not to the Lodge he is comparing it against.
The 7 quotes behind this, from 4 people · 4 objecting
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
Quoted earlier on this page. Hear it at 10:33.
Cites durability, price
Quoted earlier on this page. Hear it at 5:32.
Cites durability, price (against), weight (against)
Quoted earlier on this page. Hear it at 5:31.
Cites durability, price (against), weight (against)
Quoted earlier on this page. Hear it at 4:00.
Cites durability, price
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish (against)
What happens over time
Uncle Scott gives two accounts of a Field, both recorded on this sheet as testing rather than ownership, and both land at the same point: a month and a half in, still fighting the seasoning break-in and getting eggs to stick.
Prudent Reviews, at the longer end, has owned a Smithey for over two years and still reaches for it more than most of what it owns. Nobody among the 6 people quoted reports a longer span with any of the five pans.
The 3 quotes behind this, from 2 people · 1 objecting
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
I did not take anything for free. I bought this with my own money and these opinions are my own after cooking in this field [music] for about a month and a half or so now.
Owned 2 months
Also named, on thinner evidence
One more product is named on this sheet without enough behind it for its own section: the Staub dutch oven, resting on three recommenders. Thin coverage is not a verdict against it; it is simply what these 29 sources can carry.
The quote behind this, from 1 person · 1 with a declared interest
In my controlled experiments, Staub had the best heat retention score of all brands
Cites heat retention, moisture retention
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.”
the flat lid and self-basting dimples resulted in excellent moisture distribution
Who wants what
Papa Mau, a home cook, accepts the Lodge's rough factory surface as part of the deal; Prudent Reviews, testing the same pan, treats the roughness as a trade-off against how well it holds seasoning. Cook Culture, a cookware retailer, praises the Field in the plain language of daily use, saying he loves and cherishes it, where Prudent Reviews measures the same pan by how many degrees it loses per minute and how far it warps.
The 4 quotes behind this, from 3 people · 2 objecting
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)
Quoted earlier on this page. Hear it at 0:30.
Quoted earlier on this page. Hear it at 9:32.
Cites warp resistance (against)
What the evidence suggests
- Choose the Lodge cast iron skillet if price and long-term seasoning matter most: 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 you will use it daily and don't mind a seasoning break-in: Cook Culture uses one every day and calls it a pan to cherish, though Uncle Scott was still fighting the break-in a month and a half in.
- Choose the All-Clad D3 if you want a mid-priced stainless pan: Uncle Scott, who bought his own, says other buyers cannot go wrong starting there.
The 5 quotes behind this, from 4 people · 1 objecting
Quoted earlier on this page. Hear it at 10:33.
Cites durability, price
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 0:30.
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 269 of the 339 claims in these 29 sources, 79% of everything in scope, so most of these five pans' cases rest on one reviewer's testing. None of the 6 people quoted claims to have owned anything longer than the 24 months behind the Smithey account. None of the 6 people quoted about the Le Creuset or the Staub speaks as an owner, a professional user, or someone who stopped using one, and four of the five products carry no ownership duration at all.
The quote behind this, from 1 person
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.
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.
Quality Collapse
Quality Collapse exposes why modern appliances, RVs, and home systems fail early — from factory shortcuts and weak parts to repair traps, builder-grade design, and “replace-not-fix” economics. We break down what changed, why service got worse, and what still lasts.
Cook Culture
We are a small kitchenwares business based in Vancouver Island, Canada. We specialize in lifetime cookware and tools, We believe that the one thing that everyone can make in the kitchen is a better life.
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! 🔥
Liz
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.
- All-Clad D3 vs. D5: Six Key Differences and How to Choose
- All-Clad D3: As good as they say?
- Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens
- Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon
- Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More
- Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
- Don’t Buy Induction Cookware Until You Watch This (13 Brands Tested)
- Don't Buy Le Creuset Until You Watch This (Test Results)
- Field Cast Iron Review: Egg Problems & Great Gratins
- Field cast iron skillet vs Stargazer - How do I choose?
- Field Company Review: Best Lightweight Cast Iron?
- I Tested Every Cast Iron Skillet, These Are the Best & Worst
- I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)
- The Only 5 Cookware Brands That Still Last (The "Buy It For Life" List)
- 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.