If you want a really nice cast iron skillet, check out the Smithey Ironware number 12 for $200, or for the best buy, check out the Lodge 12 inch cast iron skillet for just $43.
Cites price
Articles · Where two groups agree
What chefs and cookware reviewers agree on
Of the chefs and cookware reviewers in these 52 sources who have owned a pan for two years, no two own the same one.
About Chef and Cookware Reviewer.
We have not used any of these ourselves. We read 52 sources and structured what 24 people said. Of the 58 quotes below, 25 are complaints and 11 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 24 people, 52 sources and 573 recorded claims. A declared interest is labelled beside the quote rather than removed.
The answer
Chefs and cookware reviewers in these 52 sources agree most plainly on the value of the Lodge cast iron skillet, which Julia, of America's Test Kitchen, called the best buy in 2023. Prudent Reviews, a cookware tester with some affiliate interests, agrees. Past the Lodge, no shared pan has more than one chef quoted on it, and Prudent Reviews alone holds 332 of the 573 claims, so the reviewer side is mostly one reviewer.
The 4 quotes behind this, from 4 people · 1 with a declared interest
The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
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
okay i've been using this two years not every day perhaps twice a week so take a look at the interior
Owned 2 years
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Lodge cast iron skillet | durability (1), non-stick surface (1) | surface finish (3), handle (1) | 5 voices | none declared |
| Smithey cast iron skillet | durability (1), ergonomics (1) | none recorded | 4 voices | 1 of 4 |
| Field cast iron skillet | appearance (1), heating speed (1) | maintenance (2), handle (1) | 4 voices | none declared |
| Le Creuset dutch oven | ease of cleaning (1), even heating (1) | heat retention (1), lid (1) | 2 voices | 1 of 2 |
| Staub dutch oven | heat retention (2), build quality (1) | handle (1), heat resistance (1) | 3 voices | 1 of 3 |
Where people disagree
- Prudent Reviews likes the Field for being light at 5.5 lb, while BBQ and Bottles, who were sent a Smithey, say "i love the extra weight".
- Adam, of America's Test Kitchen, found the Lodge smooth and stick resistant at $43 in 2023; Prudent Reviews calls the Field and the Stargazer too expensive for their drawbacks.
- Prudent Reviews rates the Smithey's handle the best overall, while Lisa, a cookware tester at America's Test Kitchen, says All-Clad has "a famously uncomfortable handle".
- Prudent Reviews, under an affiliate interest in 2023, saw the Stargazer's thin seasoning wear off, while BobbyGfl found the seasoning it arrived with "always even and and pretty nice".
The 8 quotes behind this, from 5 people · 3 objecting · 2 with a declared interest
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.
but for us i actually really like the smithy and the reason for that not just the fact that it's really smooth but i love the extra weight to me it's not a big deal and that's the whole reason that we're cooking with cast iron is to get that thermal capacity and i also love the fact that the lid doubles as a griddle…
Cites surface finish, versatility, weight
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”
it was smooth and stick resistant and well seasoned, and it's $43
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.
Two judgements rest on this sentence:
- recommendation about Field cast iron skillet Tested it cites price (against)
- recommendation about Stargazer cast iron skillet Tested it cites price (against)
Because of that, it's the best overall handle.
Cites handle
Something like this handle, this is an All-Clad, they have sort of a famously uncomfortable handle.
Cites ergonomics (against), handle
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.
Cites maintenance (against), seasoning durability (against)
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.”
so it comes uh wrapped obviously it's not all oily because it's uh been seasoned by them usually when I order pans I order them uh seasoned you know they uh they do them in you know I don't know they they're just always even and and pretty nice
Cites coating, non-stick surface, seasoning durability, surface finish, warp resistance
and they've machined the entire inside so the outside has the traditional texture in fact it's way smoother right out of the right out of the box than you would get on like say a lodge or some other mass produced Skillet
but what they've done is put this Pan on a lathe the entire pan and spun it uh to completely machine the inside so it's very smooth but it's not so smooth that that you would think that it's not going to hold seasoning
and as I'm heating it up to uh take care of that extra seasoning uh the pan doesn't Flex at all stays perfectly flat
oh yeah I can tell already you know you just can't get a fried egg to do this in a Teflon pan I mean look at that this look at that it's like almost almost non-stick I mean it's fantastic
The Lodge is the skillet Julia called the best buy in 2023, and its faults are in the hand. Prudent Reviews says the handle's edges dig in, and weighed one at 8.1 lb, the heaviest in its group.
Hannah, also of America's Test Kitchen, found the mass-produced Lodge the most durable of the three she compared. With Julia and Adam, that makes three presenters from one outlet, which is a narrower agreement than it sounds.
Kent Rollins, of Cowboy Kent Rollins, who was sent a Field in 2018, faults the Lodge from the chef side. Of every skillet he compared, its seasoning as sold disappointed him most, for that rough finish. Prudent Reviews reads the same roughness the other way: it holds seasoning better, and passed an egg test with no sticking. BBQ and Bottles could hear the graininess under a finger. No one quoted says how long they have owned one.
The 7 quotes behind this, from 5 people · 5 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)
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.
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
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)
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)
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…
Adam, of America's Test Kitchen, gave the Smithey his top spot in 2023. Julia pointed anyone wanting "a really nice cast iron skillet" to it that year, at $200.
Prudent Reviews calls the Smithey the best overall skillet if price is not a factor. In its 2024 test, read at 105°F, it held heat best, though it heated slower than thinner skillets. Prudent Reviews is also the one owner quoted. After over two years, the Smithey is still among the pans the reviewer reaches for most.
BBQ and Bottles, who were sent one, like that its lid doubles as a griddle.
The 7 quotes behind this, from 4 people · 1 with a declared interest
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.
If price is not a factor, Smithey is the best overall skillet.
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.
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
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…
Cites versatility
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”
The Field is the light skillet that Kent Rollins and Prudent Reviews both describe, and the one Prudent Reviews saw warp until it wobbled. Uncle Scott, a self-funded reviewer who buys what he reviews, still had sticking eggs after a month and a half.
Kent Rollins liked how closely it follows the design of old cast iron. He still wants a longer handle, so a towel stays out of the gravy, and warns that it loses seasoning unless you re-season every time.
Prudent Reviews put it at $215 in 2024, worth buying only for a light skillet that heats fast. The same reviewer measured the worst heat retention of every cast iron skillet it had tested. In 2025 it warped significantly on induction, and the reviewer cannot recommend it for that cooktop, though it performs well on gas and electric.
Cook Culture, a cookware retailer, uses its Field every day.
The 11 quotes behind this, from 4 people · 8 objecting
when I picked it up the very first time out of the box the thing that I liked about it was it was similar to the design of old authentic cast iron folks this is a pretty good lightweight skill it's sort of like the old stuff was made
Cites appearance, surface finish, weight
getting on down the field I think the thing that really impressed me the most about it was the weight sure but they had such a good machine finish on there to it
Quoted earlier on this page. Hear it at 0:00.
Cites heating speed, non-stick surface, stovetop compatibility
During my testing, it warped significantly. The center curved downward, and the pan wobbled on the cooktop.
Cites warp resistance (against)
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.
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
it holds seasoning but if you're not careful you'll lose some of that if you don't re-season every time every time every time
Cites maintenance (against)
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
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 heating speed (against), heat retention (against)
Since it heats up so fast, you can easily overcook your food if you're not paying attention.
The one major downside is that it warped significantly when I tested it on induction.
Cites induction compatible (against)
It performs well on gas and electric, but I can't recommend it for induction.
a pan that i i love and and cherish and use every single day
The Le Creuset's case rests on two cookware reviewers, and they disagree on heat. Liz, of BestReviews, scored it 10 out of 10 for heat retention in 2024, while Prudent Reviews measured it third worst and blamed its thinner walls.
Prudent Reviews also doubts the price. In 2025 the reviewer said "much cheaper Dutch ovens" perform as well, and that anyone after performance for the money will find better value elsewhere. In a 2023 test under an affiliate interest, the reviewer found Staub's lids held moisture better. What Prudent Reviews praises is the Le Creuset's handles, which have the widest openings.
Liz and Prudent Reviews are both cookware reviewers, so nothing quoted on the Le Creuset shows what a chef made of it. Nobody quoted says how long they have owned one.
The 7 quotes behind this, from 2 people · 5 objecting · 3 with a declared interest
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 had the third-worst heat retention, likely due to the thinner walls
Cites heat retention (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.”
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.
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.
If you're purely focused on getting the most performance for your money, you can find better value elsewhere.
Cites price (against)
these results confirm that the design of stove Lids traps and distributes moisture better than Le Creuset so yes the bumps on the lid really do make a difference
Cites moisture retention (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”
stove retained 56 ounces and Le Creuset retained only 52 ounces although both dutch ovens retained most of the moisture stove is superior to Le Creuset in this category
Along with Misen, Le Creuset handles have the widest openings.
Cites ease of cleaning, handle, heat resistance, lid, weight
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.”
Because of that and the lightweight design, it's by far the easiest Dutch oven to pick up, wash, and store.
The lid has ridges that prevent a spoon from slipping off
the knob has a wide top and a thick stem, which makes it easy to grip and control
In my test, both knobs stayed cooler than most other brands, but the plastic knob barely heated up at all.
the plastic knob barely heated up at all
I love Le Creuset's color options, lightweight design, and large handles.
Chef Kevin Riese, who states no sponsorship, has owned his Staub for two years and found it unmarked. Prudent Reviews, under an affiliate interest, says the Staub has "the smallest overall depth and length" of the Dutch ovens it tested.
Chef Kevin Riese cooked in his about twice a week, using only wood or plastic, and saw no stains, chips or scratches.
Prudent Reviews measured the best heat retention among the brands it tested in the Staub, in 2024 under an affiliate interest and again in 2025. The reviewer credits its flat lid and self-basting dimples for moving moisture back into the food. Liz, of BestReviews, praises its durable construction and even cooking.
The 6 quotes behind this, from 3 people · 1 objecting · 2 with a declared interest
Quoted earlier on this page. Hear it at 1:33.
Owned 2 years
here but there are no stains no chips no scratches i don't use metal i always use wood or plastic like they want you to and it's it's pretty much the same as i got it two years ago
Cites coating durability, maintenance, scratch resistance, surface finish
Owned 2 years
too worried about that and the top same thing looks pretty much brand new inside and outside
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.
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
Staub had the best heat retention and did an excellent job redistributing moisture thanks to its flat lid and large self-basting dimples.
Cites heat retention, moisture retention
the stove Dutch oven is praised for its durable construction attractive design and ability to enhance the flavor of texture of food through even cooking
Two judgements rest on this sentence:
- durability about Staub dutch oven Tested it cites build quality, durability
- performance about Staub dutch oven Tested it cites even heating, flavour impact, heat retention, heating speed
the L crus had some noticeable paint chipping so we gave that one a 9 out of 10 the stove however scored a perfect 10 out of 10
all four ovens scored a perfect 10 out of 10 for heat retention and evenness of cooking
the lodge was a little slower to heat while stove was almost instant
How long each one lasts
Chef Kevin Riese had used his Staub for two years in 2021, and Luis J., of Luis J. Cast Iron Cooking, had owned his Finex as long in 2023. Prudent Reviews had used a Smithey for over two years by 2026. Joe, of Joe's Phenomenal, said in 2026 that his HexClad pans had held up for two years, under an affiliate interest. Kent Rollins in 2018 and Uncle Scott in 2026 each timed a Field at a month and a half.
The longest figure anyone gives is not about a pan. Joshua Weissman, who has decades of cooking and restaurant experience, had owned a KitchenAid stand mixer for probably six years in 2024.
The Lodge gets the largest words and no timed figure. Hannah called it basically indestructible in 2024, and Prudent Reviews that year put it among the "few products in the world" that last forever. Both are said about the pan, and neither comes with a length of time anyone spent with one.
The 9 quotes behind this, from 8 people · 2 with a declared interest
Quoted earlier on this page. Hear it at 1:33.
Owned 2 years
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
Cites maintenance, seasoning durability
Owned 2 years
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…
Today, you and I are going to be talking about how these HexClad pans are holding up after 2 years of regular use.
Joe earns commission on this. Stated in the source: “I do have an Amazon affiliate link for them down in the description of the video. If you buy anything through those links, I do make a small commission, but it doesn't change the price that you pay 1 cent.”
Owned 2 years
This is my wok. It gets the least use. In fact, in 2 years, I think I've maybe used this thing six or seven times.
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
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
these last so long I've had this stand mixer for probably 6 years and it's not even close to crapping out and I beat the out of this thing
Cites durability
Owned 6 years
Quoted earlier on this page. Hear it at 2:31.
Cites durability
Few products in the world last forever, perform really well, and cost under $30.
Cites durability, price
What happens over time
At two years, the owners describe different things. Chef Kevin Riese says his Staub is "pretty much the same as i got it". Luis J. says the seasoning on his Finex has developed well, though it is not jet black. Prudent Reviews still reaches for its Smithey more than for most pans.
At a month and a half on a Field, Kent Rollins and Uncle Scott part ways. Kent Rollins, cooking every day on the one he was sent in 2018, found it "a little motley color" rather than solid black. Uncle Scott, on one he bought in 2026, still could not get the seasoning to take. Besides the years, the recorded difference between them is who paid.
Joshua Weissman, six years into his KitchenAid, says it is "not even close to crapping out".
The 7 quotes behind this, from 6 people · 1 objecting · 1 with a declared interest
Quoted earlier on this page. Hear it at 2:04.
Cites coating durability, maintenance, scratch resistance, surface finish
Owned 2 years
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
Quoted earlier on this page. Hear it at 3:01.
Owned 2 months
Also named, on thinner evidence
Nine more products are named in these 52 sources, each on too little to judge. Nobody in these 52 sources criticises the Made In Stainless Clad Saute Pan or the Griswold. Each was reviewed in a single source, so that silence is thin coverage rather than a clean record. Every voice on the HexClad Terrabond has a disclosed interest. Kent Rollins alone speaks to the Marquette. The KitchenAid stand mixer, the All-Clad stainless pan, the Finex, the Stargazer and the Hestan CopperBond each rest on three or four recommenders.
The 2 quotes behind this, from 2 people · 1 with a declared interest
Quoted earlier on this page. Hear it at 0:00.
Joe earns commission on this. Stated in the source: “I do have an Amazon affiliate link for them down in the description of the video. If you buy anything through those links, I do make a small commission, but it doesn't change the price that you pay 1 cent.”
Owned 2 years
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
Who wants what
The chefs quoted judge cookware by how it feels at the stove, and the reviewers judge it for a home cook. Adam Byatt uses Hestan CopperBond as his pan of choice, and says his pans "look right, they feel right". Prudent Reviews tested the same line and says the copper is not a difference "the average home cook would notice".
The All-Clad stainless pan splits the same way. David Chang, of GQ, speaking under a sponsorship, calls All-Clad best in class. Prudent Reviews saw one All-Clad pan's bottom warp noticeably in 2025.
Kent Rollins asks for things only use reveals. He gave his design pick to the Marquette for the way it feels in his hand, and says a skillet needs a pour spout to perform.
The 7 quotes behind this, from 4 people · 3 objecting · 1 with a declared interest
I use mainly Hestan pans. That's the pan of choice for me. Uh, and the copper bond is the choice of the pan that I like the most.
I like the heat coverage I get. I like the heat retention in the pan. I like the triple layer of the cooking. And I just think that they look right, they feel right, the weight is right, and the cooking retention in the pan is perfect for my style.
Cites appearance, even heating, heat retention, weight
Similar to All-Clad Copper Core, this collection is only worth it if you really value the responsiveness of copper. And the reality is, it’s not enough of a difference that the average home cook would notice.
Cites heat control (against), price (against)
what I'm most excited about this pan is that it's an all clad this is one of the very few things that America produces that is like Best in Class
Cites build quality
David Chang paid by this brand. Stated in the source: “I feel like one of those Hair Club for Men guys it's like not only do I like sponsor this like I use it myself”
This pan heated fast and evenly, but the bottom warped noticeably in my testing.
Cites warp resistance (against)
Quoted earlier on this page. Hear it at 6:02.
Cites ergonomics, handle, seasoning durability, shape and form, surface finish
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)
What the evidence suggests
- Choose the Lodge if keeping the cost down matters most: Julia, of America's Test Kitchen, called it the best buy in 2023, and Prudent Reviews calls its value incredible.
- Choose the Field if you want a light skillet and cook on gas or electric: Prudent Reviews weighed it at 5.5 lb and cannot recommend it for induction.
- Choose the Staub if you will keep metal utensils out of it: Chef Kevin Riese used only wood or plastic and found his unmarked after two years.
The 5 quotes behind this, from 3 people · 1 objecting
Quoted earlier on this page. Hear it at 0:00.
Cites heating speed, non-stick surface, stovetop compatibility
Quoted earlier on this page. Hear it at 6:02.
Quoted earlier on this page. Hear it at 2:04.
Cites coating durability, maintenance, scratch resistance, surface finish
Owned 2 years
What the evidence doesn’t tell us
Prudent Reviews, one cookware reviewer, holds 332 of the 573 claims in these 52 sources, so on most pans the reviewer side of any agreement is one reviewer's testing. The longest ownership any of the 24 people quoted states is six years, and it belongs to Joshua Weissman's stand mixer, not a pan. Nobody quoted on the Made In Stainless Clad Saute Pan, the Marquette or the Griswold speaks as an owner, a professional user or someone who stopped using one. Three products rest on one person's word. Eight have no ownership duration behind them 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.
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
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/
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Sources
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- 35 Years of cooking equipment - What I use everyday
- Amazon Basics vs Lodge vs Staub vs Le Creuset Dutch Ovens
- Best Cast Iron Skillet - Review of Finex, Smithey, FieldCo and Lodge
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- Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
- Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads
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- Field Company Cast Iron Skillet Follow Up Review
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- I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)
- Made In vs All-Clad: Which Cookware Set is Best? | Gear Heads
- Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ
- Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?
- Stargazer Cast Iron Skillet
- Staub Cocotte After Two Years of Use.
- The Best Cast-Iron Skillets
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