Articles · Where two groups agree
About Chef and Cookware Reviewer.
21 people across 45 sources, 457 claims in scope and 70 quotes shown below. 35 are objections. 16 come from someone with a declared commercial interest, which is labelled beside the quote rather than removed.
Working chefs and cookware testers converge on the cheap end and diverge at the top. Both groups back the Lodge and the Smithey without much argument. On the Field skillet and on All-Clad they pull apart, and the split runs along a consistent line: chefs describe how a pan feels and handles, testers report what it measured. Neither group can tell you how any of this holds up — nobody on this page reports owning one of these longer than two years.
5 claims behind this section
so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it
Cites availability, versatility
If price is not a factor, Smithey is the best overall skillet.
a pan that i i love and and cherish and use every single day
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'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
Eight people back the Lodge and not one has an interest to declare. Kent Rollins, who reviews gear on the Cowboy Kent Rollins channel, makes the argument a chef makes: it is everywhere, it is always in stock, and the range covers whatever you need. Hannah of America's Test Kitchen makes the tester's version, calling it basically indestructible.
Rollins is also its sharpest critic. The factory seasoning "disappoints me the most" of the skillets he has in front of him, he says, and he blames the rough finish. Prudent Reviews, a reviewer who tests large numbers of pans head to head, finds the handle sharp-edged where it widens and thin through an oven mitt, and measured the pan at 5 mm thick and 8.1 lb — the heaviest in that group. BBQ and Bottles can hear the surface grain under a fingertip.
Seven claims here carry a declared interest, all from Prudent Reviews writing as a Lodge affiliate, and all favourable.
10 claims behind this section
so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it
Cites availability, versatility
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)
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)
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.
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…
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)
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 Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
The Smithey is the clearest agreement on this page, and it arrives from three directions. Prudent Reviews tested six highly-rated skillets and put it first on heat retention, surface smoothness, pour spouts and handle design. Adam, who reviews equipment for America's Test Kitchen, ran a separate programme and gave the top spot to the same pan. Julia, a chef on the same team, sends buyers to the Smithey number 12 at 200 dollars as of 2023.
The reservation is in the same breath as the praise. Prudent Reviews calls it heavy and expensive while arguing it will last a lifetime, and elsewhere qualifies the whole recommendation with a condition — Smithey is the best overall skillet if price is not a factor. That is the only criticism this evidence carries, and a pan with one recorded objection is a pan fewer people have tried to break.
BBQ and Bottles liked the lid doubling as a griddle, and disclosed that theirs was sent to them.
9 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
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 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 (against)
It's heavy and expensive, but it will last a lifetime, so it's worth the investment.
Cites durability, price (against), weight (against)
If price is not a factor, Smithey is the best overall skillet.
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.
It was super stick resistant, easy to season, easy to clean, testers loved this pan.
Cites ease of cleaning, non-stick surface, seasoning durability
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.
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
Five people back the Le Creuset and none of them has an interest to declare, but almost every measurement on this page comes from someone who does. Liz of BestReviews scored four dutch ovens and gave all of them full marks for heat retention and evenness of cooking, Le Creuset among them. Prudent Reviews notes the widest handle openings of any brand tested, alongside Misen — a disclosed affiliate claim.
The criticism is consistent and comes from one source. Prudent Reviews places it third worst for heat retention and attributes that to thin, light walls, says the same performance is available from much cheaper enamelled cast iron made of identical materials, and concludes that anyone buying on performance per pound can do better elsewhere. In a lid test, also disclosed as affiliate, that reviewer found Staub's bumped lids trapped and distributed moisture better.
Twenty claims here carry a declared interest. Nobody says how long they have owned one.
7 claims behind this section
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…
Along with Misen, Le Creuset handles have the widest openings.
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 ease of cleaning, handle, heat resistance, lid, weight
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.
I love Le Creuset's color options, lightweight design, and large handles.
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
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 moisture retention (against)
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
Le Creuset had the third-worst heat retention, likely due to the thinner walls
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 heat retention (against)
The Field is where the two groups come apart, and it probably says more about what each group measures than about the pan. It rests on four people, three of them independent.
The chefs and the retailer like it. Kent Rollins picked it up and recognised the shape of old cast iron, praised the wall thickness the way you would praise a Griswold, and found the finish smooth under his hand. Cook Culture, a cookware retailer, uses one every day and calls Field and Stargazer among the world's best.
Prudent Reviews measured it and reached the opposite view. It recorded the worst heat retention of any cast iron skillet that reviewer had tested, traced to thinner walls and less thermal mass; the centre bowed past the heat ring after heating until the pan wobbled and spun; and it warped significantly on induction. At 215 dollars in 2024, that reviewer judged it worth buying only for the lightness and the fast heating.
Rollins, who was sent his, still wanted the handle longer, missed a pour spout, and warned it loses seasoning without constant attention.
15 claims behind this section
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
but also when I look down at it I've seen the thickness of the walls it reminded me so much of an old Griswold or an old piece of Wagner ware
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.
Cites build quality, ease of cleaning, seasoning durability
the more you use it the better it is going to become to you the slicker it's going to get the better finish it has
now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…
they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago
but when I run my hand across it it was the smooth finish
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.
Cites non-stick surface, surface finish
so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good
what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there
a pan that i i love and and cherish and use every single day
field stargazer two of the world's highest quality cast iron skillets
but if you're considering between something is as high quality as a field or stargazer i don't have one particular recommendation because they are both such high quality so it really depends on what you're looking for
On the negative side, it has the worst heat retention of all the cast iron skillets I've tested, which means it cools down faster when you add cold ingredients.
Cites heat retention (against), heating speed (against)
Since it heats up so fast, you can easily overcook your food if you're not paying attention.
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)
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
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)
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)
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
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.
All-Clad appears to divide the two groups more sharply than anything else here, and it rests on four people, three of them independent.
David Chang, speaking on GQ in a sponsored segment, called it one of the very few things America produces that is best in class. That is the strongest endorsement on this page and it came from a paid appearance.
Lisa, a cookware tester at America's Test Kitchen with thirty years of combined experience behind the team, describes the handle as famously uncomfortable — a reputation, not a first impression. Prudent Reviews reaches the same place independently, finding a deep groove that stops the hand slipping but does not make it comfortable to hold, and names the handle as the main downside after price. That reviewer also found the Copper Core and G5 pans retain heat less well than the cheaper D3 and D5 lines, and, in a disclosed affiliate claim, that D5 is a heftier investment again.
The hedge in the same reviewer's D5 note is that slower, more even heating is more forgiving of a burner turned up too far.
8 claims behind this section
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
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” 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 build quality
Something like this handle, this is an All-Clad, they have sort of a famously uncomfortable handle.
Cites ergonomics (against), handle
Beside price, the main downside is the handle. It has a deep groove on top that prevents your hand from slipping, but it's not the most comfortable design to hold.
Cites handle (against)
However, because of their high thermal conductivity, Copper Core and G5 pans don’t retain heat as well as All-Clad D3 and D5 pans.
Cites heat retention (against)
However, because of their high thermal conductivity, Copper Core and G5 pans don’t retain heat as well as All-Clad D3 and D5 pans.
Cites heat retention (against)
Both collections are a hefty upfront investment, but the D5 collection is even more expensive than D3.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” 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)
Expect to pay between 10 and 30% more for D5.
D5 heats slower and more evenly and is more forgiving, so you’re less likely to burn or overcook your food if you accidentally turn the heat too high.
Cites even heating, heat control, heating speed (against)
If those brands are out of your budget, the next best options are Made In, Heritage Steel Eater Series and All-Clad D3 Everyday. All three are roughly 3 mm thick with wide cooking surfaces and comfortable handles. They don't retain heat as long as the heavier pans, but they heat faster and are easier to handle.
Cites handle, heat retention (against), heating speed, size and capacity
Eight more products are named here without enough behind them to judge. Finex and Stargazer each draw four voices, Hestan CopperBond three, the KitchenAid stand mixer and the Made In saute pan two apiece, and Marquette, Griswold and HexClad one each. Some of those single voices are people worth hearing — Adam Byatt cooks on Hestan by preference, Kent Rollins picks the Marquette on how it sits in the hand — but a preference is not a comparison, and this page cannot turn one into the other. Saying which products the evidence is too thin to judge is the honest half of saying which it can.
5 claims behind this section
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
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
this is a review of the Heston copper bond 10 piece set the most premium cookware I have ever cooked with
this is definitely my dream cookware set
One thing I noticed during my testing is that the head on all three KitchenAid mixers doesn't lock in the raised position. This could catch you off guard, create a mess, or potentially pinch your fingers.
Cites safety (against)
The paddle hit the dough hook and sent it flying out of the bowl. It almost hit me in the face and it left white marks from the dough hook's coating inside the bowl.
Handles draw more claims than any other attribute on this page, and the two groups look at them differently. Kent Rollins praises the Stargazer handle for the distance it puts between his hand and the heat, for being rounded rather than sharp, and for a v-notch he expects to run cooler — a set of observations from someone holding a hot pan. Prudent Reviews, testing the same brand, reports that the groove grips well but the edges dig in, and that the result is secure without being comfortable. Neither is wrong. They are answering different questions about one piece of metal.
Weight divides along the same line. Prudent Reviews puts the Lodge at 8.1 lb and the Field at 5.5 lb, and treats the difference as thermal mass against manoeuvrability. Rollins reads the Field's lighter build as a resemblance to old cast iron, which is a judgement about heritage rather than physics, and he is not making a claim about heat at all.
Price is the one place the two groups mostly agree, and they agree by disagreeing with the market. Prudent Reviews says Field, Stargazer and Lancaster carry enough drawbacks not to be preferred over Smithey, and separately that better value than Le Creuset exists in identical materials. Julia sends buyers to the cheap option and the expensive one in a single sentence, in 2023, and lets the reader pick.
10 claims behind this section
right off the bat when I looked at this the very first time I'm thinking whoa I love the design of this handle because look how far I can stand away from the Heat and this thing is rounded to where it really don't hurt your hands when you grab a hold of it and it's got this v-notch in here which is going to keep it…
Cites handle, heat resistance, weight
here look at here a two-handle deal I really like this deal I do
a shorter handle means it's heavier for you to pick up you ain't got the leverage that you might have over here with this Skillet so that longer handle does help you out some on the weight that it's got
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
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.
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.
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
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)
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 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
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 (against)
Sixteen of the twenty-one voices here are cookware reviewers and seven are chefs, and the difference in what they report is consistent enough to be useful.
The reviewers run protocols. Heat retention at a stated temperature, a warp test, an egg test, centre-to-edge difference after two minutes: these are comparisons, and they produce rankings that hold only for the pans in that group.
The chefs report use. Rollins on whether a towel will reach into gravy without touching it, on re-seasoning after every cook, on a pan being in stock when you need it. Adam Byatt on a pan feeling right and weighing right for his style. None of that survives a protocol, and none of it is available from one.
Where the two overlap — Smithey, Lodge — you can take the agreement at face value. Where only one group has spoken, you are reading one kind of evidence about a question the other kind would answer differently.
8 claims behind this section
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)
so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it
Cites availability, versatility
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
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 warp test, it started completely flat, but after heating, the center bowed outward slightly, which resulted in a minor wobble.
Cites warp resistance (against)
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)
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.
Four people say how long they have owned theirs, and the ceiling is two years.
Prudent Reviews has used a Smithey for over two years and says it is "still one of the pans I reach for the most". Luis J. reports the same span on a Finex, with the seasoning developed well though not yet fully black. Joe, who publishes as Joe's Phenomenal and discloses an affiliate relationship, frames a whole video around how HexClad pans are holding up after two years of regular use.
The shortest tenure is the most informative. Kent Rollins had been cooking on a Field every day for six weeks in 2018 when he reported it was not solid black anywhere — bronze in places, mottled, still coming in. He was sent that pan. Six weeks is not a durability finding, and reading it as one is the mistake this section exists to prevent: it is a break-in observation, and the only break-in observation here.
No product on this page has ownership evidence past twenty-four months.
4 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…
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.” 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 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.
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
If you cook by measurement — searing at temperature, caring what the pan does when cold food lands — the testers are answering your question, and their answer is that thin skillets lose heat. Field is the clearest case and Prudent Reviews recorded it at the bottom of the group.
If you cook by hand and feel, the chefs are answering yours, and their answers are about handles, reach and re-seasoning rather than degrees. Rollins wanting the Field's handle longer is a real objection that no protocol would find.
On induction, Field's warping is disqualifying. On gas it is a curiosity.
Where you want to be careful is All-Clad, because the loudest endorsement on this page is a sponsored one and the two most detailed independent assessments both dislike the handle.
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
The one major downside is that it warped significantly when I tested it on induction.
Cites induction compatible (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
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
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” 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 build quality
Something like this handle, this is an All-Clad, they have sort of a famously uncomfortable handle.
Cites ergonomics (against), handle
Beside price, the main downside is the handle. It has a deep groove on top that prevents your hand from slipping, but it's not the most comfortable design to hold.
Cites handle (against)
Prudent Reviews accounts for 265 of the 457 claims behind this page — 58% of everything on it, with 51 of those claims carrying a declared interest. On a page whose subject is agreement between two groups, well over half the evidence comes from one member of one of them.
Nobody reports owning any of these longer than 24 months. Three products rest on a single recommender and nine have no ownership duration behind them at all.
The measurements are one reviewer's protocol, run once. Where a second tester reaches the same conclusion independently — Adam and Prudent Reviews on Smithey — that agreement is worth more than the volume of measurement behind it, and it happens on one product.
4 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
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.
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
If price is not a factor, Smithey is the best overall skillet.
Sixteen claims here come from someone paid, sponsored, sent a pan, or earning commission on it, and they are not evenly spread.
David Chang's All-Clad endorsement was sponsored, and it is the single most emphatic product claim on this page. Nothing about that makes it false; it does mean the strongest thing anyone says about All-Clad was said in a paid segment, while the two most detailed independent assessments both criticise its handle.
Kent Rollins discloses that Field sent him a skillet, and then reports the missing pour spout, the handle he wants longer and the seasoning that needs constant attention. Joe discloses an affiliate relationship with HexClad in a video about how the pans are holding up. BBQ and Bottles disclosed being sent both a Smithey and a Finex.
Prudent Reviews holds 51 disclosed claims across Lodge, Stargazer, All-Clad and Le Creuset. Those disclosed claims include naming Stargazer's price as its number one downside and reporting its seasoning wearing off after a handful of uses.
16 claims behind this section
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
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” 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 build quality
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)
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)
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.” 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 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.
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
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 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)
Both collections are a hefty upfront investment, but the D5 collection is even more expensive than D3.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” 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)
Expect to pay between 10 and 30% more for D5.
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
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 moisture retention (against)
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
Le Creuset had the third-worst heat retention, likely due to the thinner walls
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 heat retention (against)
Along with Misen, Le Creuset handles have the widest openings.
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 ease of cleaning, handle, heat resistance, lid, weight
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.
I love Le Creuset's color options, lightweight design, and large handles.
Overall, it cooks as well or better than any cast iron I've tested.
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.
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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
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