this cooks perfectly fine. Like needs nothing. It is rough. Yeah, it is.
Cites surface finish (against), non-stick surface
bad is in the pan. It's probably the cook is you.
Articles · Where two groups agree
What chef and home cooks both recommend
Chefs and home cooks converge on five products, and only one of ten ownership figures behind them is a lifetime rather than a number.
About Chef and Home Cooks.
We have not used any of these ourselves. We read 46 sources and structured what 18 people said. Of the 29 quotes below, 12 are complaints and 6 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 18 people, 46 sources and 484 recorded claims. A declared interest is labelled beside the quote rather than removed.
The answer
Chefs and home cooks converge on five products, and the clearest picks come from people speaking for themselves. Papa Mau, who owns a Lodge, says it cooks fine despite the rough surface, and Uncle Scott, who bought his own All-Clad D3, says he likes it a lot and that other buyers cannot go wrong starting there. Prudent Reviews, a cookware reviewer who discloses an affiliate interest on some tests, holds 69% of everything said about it.
The 3 quotes behind this, from 2 people
so guess what i tried a d3 and i like it i like it a lot
Cites build quality, weight
i really do like this all clad d3 stainless steel frying pan been cooking in it heavily for about six months now so it's part of my go-to frying pan rotation it's easy to move around seems to be well made and most importantly it produces a ton of delicious food it gets a thumbs up
what i said is set your base level at d3 and then go from there kind of as budget and needs dictate and you can't go wrong
Cites price
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Lodge cast iron skillet | price (2), durability (1) | handle (1), surface finish (1) | 3 voices | none declared |
| Smithey cast iron skillet | base and rim (1), durability (1) | price (1) | 2 voices | none declared |
| Le Creuset dutch oven | ease of cleaning (1), handle (1) | heat retention (1), price (1) | 1 voice | 1 of 1 |
| Field cast iron skillet | heating speed (1), non-stick surface (1) | maintenance (1), seasoning durability (1) | 3 voices | 1 of 3 |
| Staub dutch oven | appearance (1), build quality (1) | handle (1), heat resistance (1) | 2 voices | 1 of 2 |
Where people disagree
- Prudent Reviews calls the Smithey's handle among the best it has tested, then faults the Staub's for having the smallest overall depth and length of any Dutch oven it measured.
- On price, Prudent Reviews calls the Lodge's cost incredible value, while arguing the Le Creuset's performance is matched by cheaper Dutch ovens.
- Prudent Reviews found the Lodge the best of twelve skillets for heat retention, and the Field the second lowest, tracing the gap to their different wall thickness.
The 6 quotes behind this, from 1 person · 3 objecting · 1 with a declared interest
I recently tested six of the highest-rated cast iron skillets on the market, and according to my tests, Smithey is the best overall. It had the best heat retention, the smoothest non-stick surface, the widest pour spouts, and one of the better-designed handles.
Cites base and rim, handle, heat retention, non-stick surface
they have the smallest overall depth and length of all Dutch ovens I tested
Cites handle (against), heat resistance (against)
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.”
the knob diameter is also the smallest in the group
One downside is that the lid knob got extremely hot during testing, with the second-highest temperature of all brands.
The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
Cites price
Although the performance is great, the same could be said for much cheaper Dutch ovens, especially since they’re all made with the materials - cast iron with an enamel coating.
Cites price (against)
Le Creuset Dutch ovens are significantly more expensive than brands like Lodge, Tramontina, and many others. And based on my testing, you’re not getting any meaningful advantages in performance.
Despite the lighter construction, it actually had the best heat retention of all 12 skillets.
Cites heat retention, price
On the lower end, Victoria and Lodge Chef Collection are my two top picks.
But because there's less mass to hold on to that heat, it had the second lowest heat retention in the group.
Cites heat retention (against)
The Lodge cast iron skillet's handle is the objection: Prudent Reviews says its edges "dig into your hands," and that the same handle feels short and thin under an oven mitt.
Prudent Reviews separately says a Lodge will "last forever, perform really well, and cost under $30," and measured its heat retention best of twelve skillets. Hannah calls it the least expensive of the bunch and a great bargain, and Papa Mau, who owns one, says it cooks fine despite the roughness.
No one among the 18 people quoted states how long they have owned a Lodge.
The 6 quotes behind this, from 3 people · 2 objecting
The biggest issue for me is the handle. It gets very wide where it connects to the skillet, then it narrows toward the end, and the edges feel sharp and dig into your hands.
Cites handle (against)
These handles are fine when grabbing them with your bare hand, but they feel short and thin when you're wearing an oven mitt.
Cites handle (against)
Few products in the world last forever, perform really well, and cost under $30.
Cites durability, price
Quoted earlier on this page. Hear it at 2:30.
Cites heat retention, price
We'll first look at our traditional winner from lodge. This is by far the least expensive of the bunch and it is a really great bargain.
Cites price
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
The Smithey cast iron skillet's price is the objection: Hannah, of America's Test Kitchen, says the Lodge costs only "a quarter of the price."
Prudent Reviews calls the Smithey the best overall skillet, crediting its heat retention and one of the better-designed handles among six it tested. After more than two years, the same reviewer still reaches for it more than most of what it owns.
The 3 quotes behind this, from 2 people · 1 objecting
This pan by Smithey is around $200 compared to the Lodge's, $44 a quarter of the price.
Cites price (against)
Quoted earlier on this page. Hear it at 5:32.
Cites base and rim, handle, heat retention, non-stick surface
I've used Smithey for over 2 years, and it's still one of the pans I reach for the most.
Cites durability
Owned 2 years
The Le Creuset dutch oven's price is the objection: Prudent Reviews says the same performance can be found in "much cheaper Dutch ovens," since they share cast iron and enamel construction.
Prudent Reviews, disclosing an affiliate interest, praises its handles for having the widest openings of any Dutch oven it tested. The same reviewer, also disclosing an affiliate interest, separately measured its heat retention third-worst among the ovens it tested, for its thinner walls.
No one among the 18 people quoted states how long they have owned one.
The 3 quotes behind this, from 1 person · 2 objecting · 2 with a declared interest
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.
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.”
The Field cast iron skillet's durability is probably the objection: Prudent Reviews found that "it warped significantly. The center curved downward," and the pan wobbled on the cooktop.
At $215, the same reviewer says it is only worth buying for a lightweight skillet that heats up fast, at 5.5 pounds. Kent Rollins wishes the skillet had a pour spout, calling its absence a real miss.
Uncle Scott and Kent Rollins each put a month and a half on a Field, the longest ownership stated for it.
The 6 quotes behind this, from 3 people · 4 objecting · 1 with a declared interest
During my testing, it warped significantly. The center curved downward, and the pan wobbled on the cooktop.
Cites warp resistance (against)
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
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.
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 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'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
The Staub dutch oven's handle is probably the objection: Prudent Reviews, disclosing an affiliate interest, says it has "the smallest overall depth and length" of any Dutch oven it tested.
Chef Kevin Riese, who states no sponsorship, has cooked in his for two years, about twice a week, using only wood or plastic, and reports no stains, chips or scratches. Prudent Reviews, disclosing the same interest, still calls the construction quality outstanding and the enamel finish flawless.
Most of what is said about the Staub carries a declared interest, more than for any other product both groups back.
The 4 quotes behind this, from 2 people · 1 objecting · 3 with a declared interest
Quoted earlier on this page. Hear it at 8:33.
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.”
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
with Staub, the construction quality is outstanding
Cites build quality
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 enamel finish is flawless, and the whole pot has a truly high-end look and feel, as it should at this price point.
Cites appearance, coating
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.”
How long each one lasts
The longest timed figure is Joshua Weissman's six years on a KitchenAid stand mixer, in 2024, still not even close to crapping out. Chef Kevin Riese put two years on a Staub, cooking in it about twice a week, and Luis J. put the same two years on a Finex, watching the seasoning darken without going fully black.
Prudent Reviews has used a Smithey for just over two years, and Kent Rollins and Uncle Scott each timed a Field at a month and a half, the shortest figures here.
No one among the 18 people quoted names a duration for the Lodge or the Le Creuset.
The 6 quotes behind this, from 6 people · 1 objecting · 1 with a declared interest
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 2:04.
Cites coating durability, maintenance, scratch resistance, surface finish
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…
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
What happens over time
Joshua Weissman's KitchenAid mixer, six years in, is still not even close to crapping out despite heavy use, the longest account on this sheet. Chef Kevin Riese, two years into a Staub, reports no stains, chips or scratches, and Luis J., two years into a Finex, says the seasoning has developed well without going fully black.
Kent Rollins and Uncle Scott each put a month and a half on a Field and read it differently: Kent Rollins wishes it had a pour spout, while Uncle Scott is still troubleshooting the seasoning break-in. Prudent Reviews, two years into a Smithey, still reaches for it more than most of what it owns.
The 6 quotes behind this, from 6 people · 2 objecting
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 2:00.
Cites shape and form (against)
Quoted earlier on this page. Hear it at 2:31.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
Also named, on thinner evidence
Six more products are named on this sheet, none with enough behind it for its own section: the KitchenAid stand mixer (3 recommenders), the Finex cast iron skillet (3), the All-Clad stainless pan (5), Hestan CopperBond (2), the Stargazer cast iron skillet (2) and the Griswold cast iron skillet (2). Thin coverage is not a verdict against any of them; it is simply what these 46 sources can carry.
The quote behind this, from 1 person
Who wants what
Papa Mau, a home cook, accepts the Lodge's rough factory surface as part of the deal; Prudent Reviews, testing the same pan, treats the roughness as a trade-off against how well it holds seasoning. Kent Rollins, a chef, wishes the Field had a pour spout, a detail a home cook might never notice, where Prudent Reviews measures the same pan by how far it warps under heat.
The 4 quotes behind this, from 3 people · 3 objecting
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
It's heavier and the surface is rougher, but it holds on to seasoning better and it still passed the egg test with no sticking.
Cites surface finish (against), non-stick surface, seasoning durability, weight (against)
Quoted earlier on this page. Hear it at 2:00.
Cites shape and form (against)
Quoted earlier on this page. Hear it at 6:02.
Cites warp resistance (against)
What the evidence suggests
- Choose the Lodge cast iron skillet if price and long-term seasoning matter most: Prudent Reviews says it will last a lifetime for under $30, and Papa Mau, who owns one, says it cooks fine despite the roughness.
- Choose the Smithey cast iron skillet if a smoother finish and better heat retention are worth the extra cost: Prudent Reviews, over two years in, still reaches for it more than most of what it owns.
- Choose the Staub dutch oven if you want an even, unhurried account and don't mind paying for it: Chef Kevin Riese, two years in, reports no stains, chips or scratches.
The 4 quotes behind this, from 3 people
Quoted earlier on this page. Hear it at 10:33.
Cites durability, price
Quoted earlier on this page. Hear it at 5:01.
Cites surface finish (against), non-stick surface
Quoted earlier on this page. Hear it at 2:04.
Cites coating durability, maintenance, scratch resistance, surface finish
Owned 2 years
What the evidence doesn’t tell us
Prudent Reviews alone holds 333 of the 484 claims in these 46 sources, 69% of everything in scope, so most of these five products' cases rest on one reviewer's testing. None of the 18 people quoted claims to have owned anything longer than the 72 months behind Joshua Weissman's KitchenAid. Six products carry 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.
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.
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
Chef Kevin Riese
Joshua Weissman
I love food, maybe too much. The goal here is give out all the secrets I've ever learned completely for free, teach people how to cook, or make them unbelievably hungry. If any of the 3 things happen then I'm happy.
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.
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! 🔥
What this piece cites evidence about
Every product, brand and category named in a claim behind this article, not only the ones with a section of their own above. Where we hold a full page for one, it is linked; the rest are named as text because the evidence has not cleared that bar yet.
Sources
Short quotes and deep links only. We publish no transcripts, and every quote above opens the original at the second it was spoken.
- All-Clad D3: As good as they say?
- Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon
- Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More
- Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More
- Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads
- Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet
- Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?
- Don’t Buy Induction Cookware Until You Watch This (13 Brands Tested)
- Don't Buy Le Creuset Until You Watch This (Test Results)
- Every Cooking Gadget You'll Ever Need
- Field Cast Iron Review: Egg Problems & Great Gratins
- Field Company Cast Iron Skillet Follow Up Review
- Field Company Review: Best Lightweight Cast Iron?
- I Tested Every Cast Iron Skillet, These Are the Best & Worst
- Staub Cocotte After Two Years of Use.
- The Uncomfortable Truth Behind Lodge Cast Iron Pans
How this page was made
The prose above was written by a model from a fact sheet assembled out of the evidence, then checked line by line: every quote verbatim against the evidence table, every name against a claim, every number against the sheet. Prose that fails is not published. It is derived data, not testimony. The testimony is the quotes.
Verified 2026-09-17
How we handle commercial relationships
When someone quoted here was paid, sponsored, sent the product free or works for the brand, the quote says so and, where they said it themselves, gives their own words about it. We keep those quotes rather than dropping them: a paid endorsement is still evidence, and you should be the one to decide what it is worth.