But it's the most expensive skillet and has the worst heat retention.
Cites price (against)
Articles · Buyer’s guide
The priciest skillet here cools fastest; the cheapest is the one they call indestructible
About Cast Iron Skillets.
23 people across 30 sources, 342 claims in scope and 64 quotes shown below. 34 are objections. 16 come from someone with a declared commercial interest, which is labelled beside the quote rather than removed.
Key messages
Price and performance come apart in cast iron, and this evidence says so twice over: the most expensive skillet on this page holds heat worst, and the cheapest is the one reviewers reach for the word indestructible to describe. Where they do agree is on handles, which draw more complaints than anything else here. What nobody can tell you is how any of these behave after a decade — the longest anyone reports owning one is two years, with a single exception.
4 claims behind this section
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
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)
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Owned 2 years
Cites durability
Twelve people speak to the Lodge and not one of them has an interest to declare, which makes it the best-evidenced pan here. Hannah of America's Test Kitchen calls it basically indestructible; Quality Collapse describes scraping it with steel wool, putting it in a campfire and dropping it on concrete without cracking it.
The complaints concentrate in two places. Kent Rollins, who reviews gear on the Cowboy Kent Rollins channel, says the factory seasoning "disappoints me the most" of the skillets in front of him, and BBQ and Bottles can hear the grain when a fingertip crosses the surface. Prudent Reviews finds the handle widest where it meets the pan and narrowing to edges that dig into a hand, and separately that it feels short and thin through an oven mitt. Papa Mau reports owners grinding the surface down completely.
Prudent Reviews also holds three affiliate-disclosed claims on Lodge, all favourable, including that a skillet at this price lasts a lifetime.
10 claims behind this section
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
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)
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)
when you touch the lodge you can hear the graininess as your finger goes across that cast iron pan that just isn't present in the other skillets here
Cites heating speed (against), non-stick surface (against), surface finish (against)
now it's not to say your lodge won't be non-stick over time as you get more cooks in under your belt but it'll take a while before the seasoning over multiple cooks gets this to the point where it's as nonstick as one of these other cast iron skillets
not surprisingly because the field and the finex were actually the lightest pans they heated up the fastest and in that initial three or so minutes on the burner we actually got both of those up to around 320 to 325 degrees while the smithy and the lodge only heated up to 200 in the case of the smithy and 225 in the…
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)
why so many people go all in and grind these pants completely
Cites surface finish (against), maintenance (against)
maybe rough pan are more technical you really need to dial in fine-tune your
Cites 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.
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.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites durability, price
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.
At 5 mm thick and 8.1 lb, it's the thickest and heaviest skillet in the group.
Cites handle (against), heat resistance (against), weight (against)
It's a little too short, and when I boiled water in each skillet for 10 minutes to compare handle temperatures, it was too warm to grab with a bare hand.
Smithey is the pan the testers converge on. Prudent Reviews put six highly-rated skillets through the same tests and placed Smithey first on heat retention, surface smoothness, pour spouts and handle design, calling it "the best overall handle" of the group. Adam, who reviews equipment for America's Test Kitchen, reached the same conclusion independently and gave the top spot to the Smithey number 12 — one of the few places on this page where two testers running separate protocols agree outright.
The objection is the price. Adam recorded it at 200 dollars in 2023, and noted plainly that it was not inexpensive. That is the whole of the criticism this evidence carries against it, which is itself worth reading carefully: a pan nobody has found much fault with is also a pan fewer people have pushed hard.
BBQ and Bottles praised the lid doubling as a griddle, and disclosed that the pan was sent to them. Prudent Reviews has owned one for over two years.
8 claims behind this section
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
Because of that, it's the best overall handle.
Cites handle
In the end, it was one of these pans from a smaller producer that took the top spot. This is the Smithey Ironware number 12.
It was not, however, inexpensive. It was $200.
Cites price (against)
If price is not a factor, Smithey is the best overall skillet.
what i want to point out with the smithy is that the lid actually doubles as a skillet or a griddle and that i think is really really cool so it not only is this a lid so if you're baking bread or any other recipe that you're making that actually needs a lid you've got one but if you want to make smash burgers which…
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites versatility
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Owned 2 years
Cites durability
At 105°F, Smithey had the best heat retention, followed by Lodge Classic, Stargazer, a tie between Lodge Chef Collection and Calphalon, and finally, Field, which had the lowest temperature.
Field is the most criticised pan here and also the one people are fondest of, and both halves come from the same property: it is thin and light. Cook Culture, a cookware retailer, uses one every day. Big Lew, who was sent his, says families will "fight for this frying pan at your funeral".
The thinness costs it. Prudent Reviews measured the worst heat retention of any cast iron skillet they had tested and traced it to less thermal mass, and found the centre bowing past the heat ring after heating badly enough that the pan wobbled and spun when the handle was tapped. On induction it warped significantly. It is also the most expensive skillet in that reviewer's group.
Kent Rollins, given one free, still wanted the handle longer and missed a pour spout entirely. Big Lew, also given one, could not fit a thermometer clip to the thin walls and stopped using it for deep frying. Uncle Scott bought his own and at six weeks still could not get eggs to release.
13 claims behind this section
a pan that i i love and and cherish and use every single day
folks and your family will fight for this frying pan at your funeral
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites acid resistance, durability, seasoning durability
skillet was easy to clean that night too and just getting some more good seasoning layer on there with that skillet
i was already trusting the seasoning coat to use acidic foods like lemon butter uh they were delicious and all that fond on the bottom of the pot went into my shrimp a2 faders a pound of shrimp a little more than a pound of shrimp in there also a can of rotel tomatoes but you can see the seasoning on the bottom was…
i've used it as much as i can look how black it is came sort of charcoal gray did get a little bronze that first day or two but it blackened up real quick it's as seasoned as i've ever had a skillet i've only had it a week
but look how easy it seasoned in one week it's not that charcoal gray color it's black all right almost like a mirror finish
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.
I wasn't surprised Field had the worst heat retention because it's thinner and has less thermal mass than the others.
Cites heat retention (against), heating speed
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)
The one major downside is that it warped significantly when I tested it on induction.
Cites induction compatible (against)
But it's the most expensive skillet and has the worst heat retention.
Cites price (against)
I would love to see this a little bit longer I would because it's hard to get a cup towel on that if you got gravy in it and not get the cup towel in the gravy
Cites handle (against)
you can see on this handle as you zoom in here if this was rounded off right here a little more to me it would be a little more ergonomically friendly to your hand it would
one thing that is missing that I really love in the skillet and I think it's got to have to be a true performing cast iron skillet and that is a pour spout
Cites shape and form (against)
but when i was deep frying and i had my thermometer probe in there this little clip and i had to bend it and whatever but it still it doesn't fit on these thin little walls like it does on my enamel cast iron cookware or my other skillet and um for deep frying and it was kind of annoying it would come out and maybe i…
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites shape and form (against)
there are a couple things i don't like um kind of iffy on the lack of pour spouts uh yeah you saw in our first video i'm trying to pour a red-eye gravy out of it and it dripped down it's a thin gravy
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites base and rim (against), shape and form (against)
and the thinner things like the oil bacon grease i haven't cooked bacon in it yet by the way by the way this is a skillet review and i didn't cook any bacon everybody else does that i didn't cook bacon in the first one either right um but when i poured you know hamburger meat grease out of it that's what it was i…
the walls are kind of straight a lot more like a saute pan than a traditional skillet ah and i'm making that i made some the parmesan cheese things when i'm making the uh pancakes you gotta watch it kind of spatula you can't get your spatula in quite at the same angle you can with the skillet that has more flared…
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.
Owned 2 months
Cites maintenance (against), seasoning durability (against)
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.
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites base and rim, handle, shape and form, weight
i will say when i dump the potatoes out that first day i'm gonna dump the shrimp creole out um not shrimp creole what they'll make shrimp a two-fade right um and the gravy from the pork chops and stuff i'm gonna dump the leftover out uh that did well because it's real thick
also this is kind of nitpicky but i've got an induction stove and both skillets that i have my other number 12 skillet same size bottom they fit on that burner that over there that i use my number 10 skillet on but with the other one since this sides flare out i've got to kind of duck under and look to see if it's…
i really like the handle the handle doesn't look that cool on youtube every video i saw that and even looking at it on the camera it doesn't look as cool as it is in real life it feels awesome i just love the way this handle feels maybe it's because i got big hands whatever i like the way this handle feels that handle…
The Finex is the one people notice across a room. Noah Klein calls the coiled steel handle good looking; BBQ and Bottles, who disclosed being sent the pan, liked the same coil for looks as well as function.
That handle is also its most-cited flaw, and the two reviewers who like it and the one who does not are describing the same object. Prudent Reviews found it thick, round and smooth enough that the pan rotates in the hand when tilted, particularly through a towel or mitt. Luis J., who has owned his for two years, points out that the spring handle and end cap do not come apart, so the shaft underneath cannot be seasoned at all.
Prudent Reviews also found rust forming inside the engravings on the base, which happened to none of the other skillets tested, and put heat retention toward the lower end of the group with slight warping that stopped short of a wobble.
8 claims behind this section
this is the finex 12-inch obviously and it's got a really good looking handle
Cites appearance, handle
so overall appearance i got to give it to the 5x for the win it's just a better looking skillet i mean it just looks beautiful not that this is a bad looking skillet but when it's next to this bad boy it's like miss america next to miss county or you know
first i want to talk about the finex it has this beautiful coiled steel handle and the reason for that is this coil design not only does it look great
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites appearance, handle, shape and form
and you can actually see right here on the back of the pan they've got a really nice design that pays homage to that origin
now the next thing i want to compare is just the overall style or aesthetic of these skillets and the standout for me is going to be the finex there this octagonal shape i think looks really great i love the steel coiled handle it's just something really unique that sets that skillet apart from the others
The handle is also very thick, round, and smooth, so the skillet can rotate in your hand when you're tilting it, especially with a towel or an oven mitt.
Cites handle (against)
one of the cons about the finex Skillets and probably one of the biggest downsides to them is the fact that there is nothing you can specifically do with the spring handle and the end cap uh to where you can remove it so that way you can have um you know the ability to season that cast iron shaft that is you know for…
Cites repairability (against)
so with that said guys this video is going to be about finex cookware and specifically my number 10 which is now two years that I've had it two years that I've owned it and used it as you can see the seasoning has developed really well not completely jet black but we'll get into the specifics right now
Owned 2 years
Cites maintenance, seasoning durability
to be honest it holds up really well um it's not difficult to maintain it's not difficult to keep seasoned and and honestly the more you use it the more you cook with it the better it does become and that's just something that I love about Finance they're not they're easy to maintain they're not hard and the seasoning…
I also noticed that it rusted on the bottom inside the engravings, which didn't happen with any of the other skillets.
Cites rust resistance (against)
Heat retention was toward the lower end of the group and it warped slightly, but not enough to cause noticeable wobbling.
Cites ease of cleaning (against), handle (against), heat resistance (against), heat retention (against)
But when I heated it in a 400°ree oven to see how quickly the handle cooled, it was still too hot to touch after 15 minutes. And it wasn't any cooler than a regular cast iron handle.
And because the coil isn't removable, grease and moisture can collect underneath it around the cast iron shaft, and it's difficult to clean and dry.
the the finex is taking the cake i mean look at that not really sticking that much so that is going to be a win for the finex on the stick test
Cites non-stick surface
Stargazer's smooth cooking surface does what a smooth surface is supposed to do. Prudent Reviews watched the egg release immediately and slide without help from a spatula, and found the pan among the fastest to heat.
It is also the pan with the most disclosed interest behind it on this page — twenty-one of its claims carry one. Prudent Reviews, writing as an affiliate, names the high price as the number one downside and reports the seasoning wearing off after a handful of uses because the factory coats are so thin. That same reviewer separately found the centre bowing after heating into a minor wobble, a large gap between centre and edge temperature at two minutes, and a handle whose deep groove grips well while its edges dig into the hand.
I Heart RVing, a gear reviewer for an RV magazine who was sent one, spent a year cooking on it and still concluded that "it's too big to fit in my Camp kitchen box" and too heavy at the end of a day outdoors.
10 claims behind this section
Unlike the Lodge and Victoria skillets, the cooking surface is smooth and because of that, it performed extremely well in the egg test. The egg released immediately and slid around the pan without any help from the spatula.
Cites base and rim, heating speed, non-stick surface
The flared rim also poured cleanly.
It was one of the fastest skillets to heat, but there was a large difference between the center and the edge after 2 minutes, and heat retention was middle of the pack.
It was one of the fastest skillets to heat, but there was a large difference between the center and the edge after 2 minutes, and heat retention was middle of the pack.
Cites even heating (against)
The number one downside to Stargazer is the high price. Lodge, which is arguably the most well-known cast iron brand, sells its skillets for less than half the price of Stargazer.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites price (against)
but you pay a premium for it
but I noticed after using the skillet a handful of times that the seasoning wears off. Because they apply such thin layers, you need to apply one or two more coats either before you start cooking or soon after.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites maintenance (against), seasoning durability (against)
In my warp test, it started completely flat, but after heating, the center bowed outward slightly, which resulted in a minor wobble.
Cites warp resistance (against)
The deep groove gives your hand something to grip, so the skillet doesn't twist when you're holding it with a towel or oven mitt. But the edges dig into your hand, so despite being long and secure, it's not a very comfortable handle.
Cites handle
However, the edges can dig into your hand, so it's not the most comfortable handle.
Cites handle (against)
why not a full five first the way this thing is heavy second the size of the handle both of these are perfectly fine when you're cooking in the backyard or kitchen but we're rving and camping and it's not easy to transport it's too big to fit in my Camp kitchen box and after a full day of activities it's just heavy
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites portability (against), weight (against)
it's expensive after a year of putting the thing through all sorts of camp cooking I can tell you it is so worth it
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 12 months
Cites price
thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 12 months
Also named, on thinner evidence
Eight more skillets are named on this page and none has enough behind it to judge. Griswold rests on two people, and Marquette, Lancaster, Calphalon, Tramontina, AGA and a second Finex line on one apiece. Some of those single voices are substantial — Kent Rollins picks the Marquette on feel and design, Prudent Reviews found Lancaster stayed flat through the warp test and handled the egg perfectly — but one person's finding is a finding about one person's pan. Naming what this evidence cannot judge is the point of saying so.
4 claims behind this section
My overall pick for just best in design is I'm gonna have to go with the Marquette just because of the way it feels in my hand and the way that I know it performs and the two poor spouts
Cites ergonomics, handle, seasoning durability, shape and form, surface finish
if we had to pick a winner on a handle that was most comfortable to your hand it would be the Marquette
next we're going to go to Marquette this review not long ago to me this was the smoothest Skillet coming to me of anyone that I got out of the bunch
so my overall winner for seasoning is eeny meeny miny mo is going to be the Marquette because to me it had the smoothest glossiest finish when I got it and accepted seasoning the easiest
It started flat and stayed flat after heating with no wobble or noticeable change.
Cites warp resistance
The smooth surface performed perfect in the egg test, and the pour spouts worked great.
Cites base and rim, non-stick surface
The smooth surface performed perfect in the egg test, and the pour spouts worked great.
This is my least favorite of the six handles.
Cites handle (against)
Where they disagree
Handles are the most contested thing on this page, and the argument is not about quality. Every complaint describes a different failure: Lodge's edges dig in, Stargazer's groove grips but its edges dig in too, Finex's is so smooth the pan turns in your hand, Field's is too short to keep a towel out of the gravy. Smithey is the only one nobody criticises. What the complaints share is that each was found by someone doing a specific thing — pouring, tilting, wearing a mitt — which is why a handle that reviews well can still be wrong for you.
Weight splits the same way. Prudent Reviews recorded the Lodge at 8.1 lb and 5 mm thick, the heaviest and thickest of its group; Big Lew weighed the Field at about six pounds and was impressed by it. Both are describing an advantage, because mass is heat retention and lightness is manoeuvrability, and no one here disputes the physics.
Price is the argument with the least agreement, and the years matter. Adam recorded the Smithey at 200 dollars in 2023 and the Lodge at 43; Quality Collapse put a Lodge at 25 dollars in 2026. Prudent Reviews, an affiliate, calls the Lodge value incredible. The same reviewer says Field, Stargazer and Lancaster carry enough drawbacks that they would not recommend them over Smithey.
13 claims behind this section
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)
The deep groove gives your hand something to grip, so the skillet doesn't twist when you're holding it with a towel or oven mitt. But the edges dig into your hand, so despite being long and secure, it's not a very comfortable handle.
Cites handle
The handle is also very thick, round, and smooth, so the skillet can rotate in your hand when you're tilting it, especially with a towel or an oven mitt.
Cites handle (against)
I would love to see this a little bit longer I would because it's hard to get a cup towel on that if you got gravy in it and not get the cup towel in the gravy
Cites handle (against)
you can see on this handle as you zoom in here if this was rounded off right here a little more to me it would be a little more ergonomically friendly to your hand it would
Because of that, it's the best overall handle.
Cites handle
At 5 mm thick and 8.1 lb, it's the thickest and heaviest skillet in the group.
Cites handle (against), heat resistance (against), weight (against)
It's a little too short, and when I boiled water in each skillet for 10 minutes to compare handle temperatures, it was too warm to grab with a bare hand.
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites base and rim, handle, shape and form, weight
i will say when i dump the potatoes out that first day i'm gonna dump the shrimp creole out um not shrimp creole what they'll make shrimp a two-fade right um and the gravy from the pork chops and stuff i'm gonna dump the leftover out uh that did well because it's real thick
also this is kind of nitpicky but i've got an induction stove and both skillets that i have my other number 12 skillet same size bottom they fit on that burner that over there that i use my number 10 skillet on but with the other one since this sides flare out i've got to kind of duck under and look to see if it's…
i really like the handle the handle doesn't look that cool on youtube every video i saw that and even looking at it on the camera it doesn't look as cool as it is in real life it feels awesome i just love the way this handle feels maybe it's because i got big hands whatever i like the way this handle feels that handle…
It was not, however, inexpensive. It was $200.
Cites price (against)
Actually, by the end of the testing, even though it was a little rougher at the beginning, it was smooth and stick resistant and well seasoned, and it's $43.
Cites surface finish, non-stick surface, seasoning durability
A brand like Lodge, which is still made in South Pittsburgh, Tennessee, sells a 12-in skillet for $25.
Cites price
The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
Field, Stargazer, and Lancaster are all good skillets, but they're expensive and have enough drawbacks that I wouldn't recommend them over Smithey or Made In.
Cites price (against)
Field, Stargazer, and Lancaster are all good skillets, but they're expensive and have enough drawbacks that I wouldn't recommend them over Smithey or Made In.
Cites price (against)
Who wants what
The clearest divergence on this page is between people cooking indoors and people cooking away from a kitchen. I Heart RVing rejected the Stargazer on weight and bulk after a year of camp cooking, then said the same two properties were perfectly fine in a backyard or a kitchen. Nobody testing on a hob raises either.
Chefs ask about pouring. Kent Rollins treats a pour spout as something a cast iron skillet has to have, and wants a handle long enough to keep a towel clear of gravy — both are questions about moving hot liquid, which a reviewer running an egg test never encounters.
Collectors ask about fit. Big Lew's objection to the Field is that a thermometer clip will not sit on its thin walls, which only matters if you deep fry.
The cookware reviewers, who are ten of the twenty-three voices here, converge much more than anyone else does — and they are largely running the same tests.
5 claims behind this section
why not a full five first the way this thing is heavy second the size of the handle both of these are perfectly fine when you're cooking in the backyard or kitchen but we're rving and camping and it's not easy to transport it's too big to fit in my Camp kitchen box and after a full day of activities it's just heavy
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites portability (against), weight (against)
one thing that is missing that I really love in the skillet and I think it's got to have to be a true performing cast iron skillet and that is a pour spout
Cites shape and form (against)
I would love to see this a little bit longer I would because it's hard to get a cup towel on that if you got gravy in it and not get the cup towel in the gravy
Cites handle (against)
you can see on this handle as you zoom in here if this was rounded off right here a little more to me it would be a little more ergonomically friendly to your hand it would
but when i was deep frying and i had my thermometer probe in there this little clip and i had to bend it and whatever but it still it doesn't fit on these thin little walls like it does on my enamel cast iron cookware or my other skillet and um for deep frying and it was kind of annoying it would come out and maybe i…
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites shape and form (against)
there are a couple things i don't like um kind of iffy on the lack of pour spouts uh yeah you saw in our first video i'm trying to pour a red-eye gravy out of it and it dripped down it's a thin gravy
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites base and rim (against), shape and form (against)
and the thinner things like the oil bacon grease i haven't cooked bacon in it yet by the way by the way this is a skillet review and i didn't cook any bacon everybody else does that i didn't cook bacon in the first one either right um but when i poured you know hamburger meat grease out of it that's what it was i…
the walls are kind of straight a lot more like a saute pan than a traditional skillet ah and i'm making that i made some the parmesan cheese things when i'm making the uh pancakes you gotta watch it kind of spatula you can't get your spatula in quite at the same angle you can with the skillet that has more flared…
What happens over time
Eight people say how long they have owned theirs, and almost all of them are new owners. Two years is the ceiling for every pan on this page except one: Prudent Reviews has used a Smithey for over two years and says it is "still one of the pans I reach for the most", and Luis J. reports two years on a Finex with the seasoning developed but not yet fully black.
The most useful pair here are the two shortest. Kent Rollins was sent a Field in 2018 and reported at six weeks that it was not solid black, a bit mottled and bronze in places. Uncle Scott bought his own Field, stated plainly that he took nothing for free, and at six weeks reported the same thing in stronger terms — "I am still having trouble getting non-stick eggs". Eight years apart, one pan given and one bought, the same finding about the same break-in period.
The single exception is Adam Byatt, a chef who has cooked on AGA pans for fifteen to twenty years and owns a hundred of them. He was also given them.
8 claims behind this section
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Owned 2 years
Cites durability
so with that said guys this video is going to be about finex cookware and specifically my number 10 which is now two years that I've had it two years that I've owned it and used it as you can see the seasoning has developed really well not completely jet black but we'll get into the specifics right now
Owned 2 years
Cites maintenance, seasoning durability
to be honest it holds up really well um it's not difficult to maintain it's not difficult to keep seasoned and and honestly the more you use it the more you cook with it the better it does become and that's just something that I love about Finance they're not they're easy to maintain they're not hard and the seasoning…
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
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 2 months
Cites seasoning durability
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
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.
Owned 2 months
Cites maintenance (against), seasoning durability (against)
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.
I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 15 years
Cites durability
it's expensive after a year of putting the thing through all sorts of camp cooking I can tell you it is so worth it
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 12 months
Cites price
thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 12 months
Who this is for
Thermal mass decides most of it. If you sear and want the pan to hold its temperature when cold food hits it, the thin skillets are the wrong end of the trade — that is the property Prudent Reviews measured Field losing on. If you lift the pan constantly, or carry it anywhere, the same mass is the thing that will make you stop using it, which is exactly what happened to I Heart RVing with the Stargazer.
Surface finish decides the rest, and it decides it on your patience rather than your cooking. Papa Mau is explicit that a rough pan asks more of the cook. If you intend to season a skillet anyway, the rough surfaces hold seasoning; if you want a pan that works out of the box, the smooth ones did better in every egg test here.
On induction, Field's warping is disqualifying. On gas it is trivia.
7 claims behind this section
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.
I wasn't surprised Field had the worst heat retention because it's thinner and has less thermal mass than the others.
Cites heat retention (against), heating speed
why not a full five first the way this thing is heavy second the size of the handle both of these are perfectly fine when you're cooking in the backyard or kitchen but we're rving and camping and it's not easy to transport it's too big to fit in my Camp kitchen box and after a full day of activities it's just heavy
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites portability (against), weight (against)
maybe rough pan are more technical you really need to dial in fine-tune your
Cites surface finish (against)
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)
Unlike the Lodge and Victoria skillets, the cooking surface is smooth and because of that, it performed extremely well in the egg test. The egg released immediately and slid around the pan without any help from the spatula.
Cites base and rim, heating speed, non-stick surface
The flared rim also poured cleanly.
It was one of the fastest skillets to heat, but there was a large difference between the center and the edge after 2 minutes, and heat retention was middle of the pack.
The one major downside is that it warped significantly when I tested it on induction.
Cites induction compatible (against)
What this evidence does not cover
Prudent Reviews accounts for 111 of the 342 claims behind this page, 32% of everything on it, and holds nineteen claims with a declared interest. No other voice is close.
Nobody here reports owning a cast iron skillet longer than 180 months, and that single figure comes from a chef describing pans he was given. Seven of the thirteen products rest on one recommender, and eight have no ownership duration behind them at all. For a category sold almost entirely on the promise of lasting forever, this page is built from evidence about the first two years.
The heat, warp and egg tests are overwhelmingly one reviewer's protocol run once. Where a second tester agrees, as Adam does with Prudent Reviews on Smithey, that is worth more than the rest of the measurements combined, and it happens twice.
5 claims behind this section
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Owned 2 years
Cites durability
I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 15 years
Cites durability
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
In the end, it was one of these pans from a smaller producer that took the top spot. This is the Smithey Ironware number 12.
At 105°F, Smithey had the best heat retention, followed by Lodge Classic, Stargazer, a tie between Lodge Chef Collection and Calphalon, and finally, Field, which had the lowest temperature.
Who has an interest
Twenty-one claims on this page come from someone paid, sent a pan, or earning commission on it.
Big Lew was sent the Field and says it is not something he would have bought. He then reported the thermometer clip that would not fit and the pour spouts he wanted, alongside the line about families fighting over it at a funeral. Kent Rollins was also sent a Field, and still asked for a longer handle and a pour spout it does not have. I Heart RVing was sent a Stargazer to cook on for a year and ended up saying it is too heavy and too bulky for the use they bought it for. Adam Byatt's AGA pans were gifted.
BBQ and Bottles disclosed being sent both a Finex and a Smithey. Prudent Reviews writes as an affiliate on Lodge and Stargazer, and the Stargazer disclosures include the two harshest criticisms that reviewer makes of it — the price and the seasoning wearing off.
Every paid voice on this page criticised the thing they were paid about.
15 claims behind this section
now field company sent me this it's not something i probably would have bought uh i'm not in the market for bespoke i heard that word you know custom premium cast iron i didn't know what bespoke was i had to look it up right
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites price (against)
i will say they are selling raw cast iron like at enameled cast iron prices
but when i was deep frying and i had my thermometer probe in there this little clip and i had to bend it and whatever but it still it doesn't fit on these thin little walls like it does on my enamel cast iron cookware or my other skillet and um for deep frying and it was kind of annoying it would come out and maybe i…
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites shape and form (against)
there are a couple things i don't like um kind of iffy on the lack of pour spouts uh yeah you saw in our first video i'm trying to pour a red-eye gravy out of it and it dripped down it's a thin gravy
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites base and rim (against), shape and form (against)
and the thinner things like the oil bacon grease i haven't cooked bacon in it yet by the way by the way this is a skillet review and i didn't cook any bacon everybody else does that i didn't cook bacon in the first one either right um but when i poured you know hamburger meat grease out of it that's what it was i…
the walls are kind of straight a lot more like a saute pan than a traditional skillet ah and i'm making that i made some the parmesan cheese things when i'm making the uh pancakes you gotta watch it kind of spatula you can't get your spatula in quite at the same angle you can with the skillet that has more flared…
folks and your family will fight for this frying pan at your funeral
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” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites acid resistance, durability, seasoning durability
skillet was easy to clean that night too and just getting some more good seasoning layer on there with that skillet
i was already trusting the seasoning coat to use acidic foods like lemon butter uh they were delicious and all that fond on the bottom of the pot went into my shrimp a2 faders a pound of shrimp a little more than a pound of shrimp in there also a can of rotel tomatoes but you can see the seasoning on the bottom was…
i've used it as much as i can look how black it is came sort of charcoal gray did get a little bronze that first day or two but it blackened up real quick it's as seasoned as i've ever had a skillet i've only had it a week
but look how easy it seasoned in one week it's not that charcoal gray color it's black all right almost like a mirror finish
when we did our unboxing video they sent us an 8 I love the skillet I do
Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
but I will tell you what they done went and done they don't went and went to making a 10-inch skillet now I've had this about a week and I love this rascal
I would love to see this a little bit longer I would because it's hard to get a cup towel on that if you got gravy in it and not get the cup towel in the gravy
Cites handle (against)
you can see on this handle as you zoom in here if this was rounded off right here a little more to me it would be a little more ergonomically friendly to your hand it would
one thing that is missing that I really love in the skillet and I think it's got to have to be a true performing cast iron skillet and that is a pour spout
Cites shape and form (against)
why not a full five first the way this thing is heavy second the size of the handle both of these are perfectly fine when you're cooking in the backyard or kitchen but we're rving and camping and it's not easy to transport it's too big to fit in my Camp kitchen box and after a full day of activities it's just heavy
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites portability (against), weight (against)
thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 12 months
I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 15 years
Cites durability
first i want to talk about the finex it has this beautiful coiled steel handle and the reason for that is this coil design not only does it look great
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites appearance, handle, shape and form
and you can actually see right here on the back of the pan they've got a really nice design that pays homage to that origin
now the next thing i want to compare is just the overall style or aesthetic of these skillets and the standout for me is going to be the finex there this octagonal shape i think looks really great i love the steel coiled handle it's just something really unique that sets that skillet apart from the others
what i want to point out with the smithy is that the lid actually doubles as a skillet or a griddle and that i think is really really cool so it not only is this a lid so if you're baking bread or any other recipe that you're making that actually needs a lid you've got one but if you want to make smash burgers which…
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites versatility
The best part is that you can get a Lodge 12-inch cast iron skillet that will last a lifetime for under $30.
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.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites durability, price
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.
The number one downside to Stargazer is the high price. Lodge, which is arguably the most well-known cast iron brand, sells its skillets for less than half the price of Stargazer.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites price (against)
but you pay a premium for it
but I noticed after using the skillet a handful of times that the seasoning wears off. Because they apply such thin layers, you need to apply one or two more coats either before you start cooking or soon after.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Cites maintenance (against), seasoning durability (against)
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/
BBQ and Bottles
Some of the best memories I've created over the years have been the result of slaving away over a meal that gets shared with friends and family. In this age of technology the dinner table is one of the last few places where everyone puts their phones down to connect again as humans. It's these moments that justify the effort that goes into making the meal and that effort is just another way of showing people some love. We started this channel in hopes of inspiring more people to grill or barbecue at home, to slow down the pace of life for just a brief moment and to create your own memories with family & friends. Thanks for being part of this community! Don't forget to follow us on: Website: bbqandbottles.com Instagram: instagram.com/bbqandbottles/ Facebook: facebook.com/bbqandbotles TikTok: @BBQandBottles Reddit: https://www.reddit.com/r/BBQandBottles/
I Heart RVing
If you can’t wait to hop into your RV or grab your tent and head out of town, what we’re putting together on the IHeartRVing YouTube channel is for you. We’re developing content to help make your trips more immersive, convenient, and frankly, more fun. I hope you’ll love what we’re doing, and that some of our gear reviews, insights, and stories help level up your adventure. There's so much to talk about - it's so exciting!
Luis J.
God, Cooking, Iron Skillets, and Family. My channel will be of moments in my life, Bible scripture, vintage iron skillets, cast iron skillet reviews, Apple tech reviews and Amazon finds.
Noah Klein
The official YouTube of 614Lyfe & The_Noahnator The Creator of THE HAND OF GOD The OG Nonstick Pan Man The OG Cheese Man The creator of the magic food grinder The Internets go to food experiment guy The guy who brings you some of the most satisfying videos in the Milky Way Galaxy Also Yes I am from & live in OHIO Let me know what you want to see next and I will make it happen. Booking: Johnny@olympustalentgroup.com
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! 🔥
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.
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.
Adam Byatt
My channel is the place where professional and home cooks and foodies alike come to learn and share skills. I’m so excited to be sharing recipes, behind the scenes footage and some of the secrets of a Michelin star restaurant. Subscribe to level up your cooking and to be a better cook.
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.
Sources
Short quotes and deep links only. We publish no transcripts, and every quote above opens the original at the second it was spoken.
- $300 Cast Iron Skillet vs $20 (Finex vs Lodge)
- 35 Years of cooking equipment - What I use everyday
- Best Cast Iron Skillet - Review of Finex, Smithey, FieldCo and Lodge
- Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon
- Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
- Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads
- Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet
- 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 cast iron skillet vs Stargazer - How do I choose?
- 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
- I♥RVing Gear Review: Stargazer 12” Cast Iron Skillet
- Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?
- The Best Cast-Iron Skillets
- 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 graph, 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.
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