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 chef and professional kitchens both recommend
Chefs and professional kitchens agree on five products, and the two longest ownership figures behind them are a chef's own, not a lab test.
About Chef and Professional Kitchens.
We have not used any of these ourselves. We read 15 sources and structured what 12 people said. Of the 28 quotes below, 8 are complaints and 2 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 12 people, 15 sources and 99 recorded claims. A declared interest is labelled beside the quote rather than removed.
The answer
Chefs and professional kitchens converge on five products, and the clearest picks come from people speaking for themselves. Julia, of America's Test Kitchen, points to the Smithey at $200, or the Lodge for $43, as the best buy, and Joshua Weissman calls a Microplane grater the best on the planet for delicate work. Adam Byatt, a chef who discloses a gifted interest on some of what he uses, holds 30% of everything said about it.
The 2 quotes behind this, from 2 people
now lots of people have a grater but the one that i would really recommend is a microplane which is really the best grater on the planet if you want those nice delicate threads
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Lodge cast iron skillet | appearance (1), durability (1) | weight (1) | 3 voices | none declared |
| KitchenAid stand mixer | durability (1), versatility (1) | price (1) | 2 voices | none declared |
| Vitamix blender | durability (1) | aeration (1), nutrient retention (1) | 2 voices | none declared |
| Smithey cast iron skillet | ease of cleaning (1), non-stick surface (1) | price (2), weight (1) | 2 voices | none declared |
| Onine titanium lined pan | even heating (1) | availability (1) | 1 voice | none declared |
Where people disagree
- Adam, of America's Test Kitchen, calls the Lodge a good pick for spending less, then faults the Smithey as "not, however, inexpensive" at $200.
- Hannah calls the Lodge basically indestructible, while Adam Byatt disposes of a Mac filleting knife about once a year.
- Adam Byatt likes a Mac chopping knife with weight behind it for tough cuts, while Hannah calls the Lodge's eight pounds a downside on the stovetop.
The 6 quotes behind this, from 3 people · 3 objecting
If you want to spend a little bit less, we have a best buy, which is old faithful Lodge cast iron. That's the Lodge 12 inch cast iron skillet.
Cites price
It was not, however, inexpensive. It was $200.
Cites price (against)
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
I kind of dispose with them. I use them and, you know, use one a year or something.
Cites durability (against)
So if I want to chop chop through some duck carcasses or perhaps move through some the cartilage in chicken thighs and things like that, I'll use a knife like that that's got a bit of weight behind it.
Cites weight
but it's also the heaviest of the three options at eight pounds
Cites weight (against)
The Lodge cast iron skillet's weight is the objection: Hannah, of America's Test Kitchen, calls it "the heaviest of the three options at eight pounds."
Hannah also found it the most durable of the three she compared, calling it basically indestructible, and Kent Rollins, of Cowboy Kent Rollins, calls its classic design a close tie for what people picture when they think of cast iron. Adam, also of America's Test Kitchen, found it smooth and stick-resistant by the end of testing, at $43.
No one among the 12 people quoted states how long they have owned a Lodge.
The 4 quotes behind this, from 3 people · 1 objecting
Quoted earlier on this page. Hear it at 2:31.
Cites durability
I think folks we should have a pretty close runner-up if not a tie on just classic design what you think of when you think of cast iron skillet and that would be launch
Cites appearance
Actually, by the end of the testing, even though it was a little rougher at the beginning, it was smooth and stick resistant and well seasoned, and it's $43.
Cites surface finish, non-stick surface, seasoning durability
The KitchenAid stand mixer may cost more than some want to spend: Joshua Weissman says "they are expensive there is no way around that."
Weissman, six years in, says it is "not even close to crapping out" despite heavy use. Billy Parisi, a caterer, regularly uses his for dough and batters.
The 3 quotes behind this, from 2 people · 1 objecting
they are expensive there is no way around that and I am sorry
Cites price (against)
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
I obviously use this thing all the time whether I'm making doze or batters I mean you can do anything in a stand mixer
Cites versatility
Vitamix blender
The Vitamix blender may struggle with very large batches: Dr. Doug Graham says the food "piles up on itself" and gets wedged, and recommends an immersion blender for bigger quantities instead.
Graham, thirty years into his, says it is still cranking after being worked hard, the longest ownership stated on this sheet. Joshua Weissman calls it expensive but an industry standard.
The 4 quotes behind this, from 2 people · 2 objecting
I take the Vitamix and sometimes the food piles up on itself it gets wedged it gets lodged and yes there's a pushing tool that you can use use to help but sometimes I have to just take the Vitamix off of its stand off its base and tap it tap the bottom of it onto the tabletop bang bang bang put it back on everything's…
Cites aeration (against), nutrient retention (against)
although it's incredibly efficient at blending the Vitamix blender definitely pulls air into your food and and it aerates it which means that some of the oxygen sensitive nutrients are affected now if you eat the food right away we're really not talking about any issue at all because even chewing has that same effect…
if you take a glass of each Vitamix blend bananas and water immersion blend bananas and water same quantities of both pour them both into a cup and then or a clear glass and check them again in 30 minutes and check them again in an hour the immersion blender drink will be basically the same color as it was when you…
it's well worth trying the immersion blender because it will do it will do quantities that are essentially too small for a powerful blender like of Vitamix to even bother with I mean you put in small quantities and it ends up below the blades you can't even do it in a Vitamix and yet in an immersion blender you…
Cites size and capacity (against)
I bought my Vitamix I bought my Vitamix gosh 30 years ago it's still cranking and I've tested it now and then I've worked it pretty hard and it's still just going strong I own several Vitamix blenders now and I stand by them firmly
Cites durability
Owned 30 years
next up is going to be a vitamix blender now i know these things are expensive but this is an industry standard for a reason you can blend and make anything so velvety smooth from nut butters to sauces to purees
The Smithey cast iron skillet may cost more than some want to spend: Adam, of America's Test Kitchen, says it "was not, however, inexpensive. It was $200," and among the heaviest pans from smaller makers.
Adam separately calls it the top spot among smaller producers, stick-resistant and easy to clean. Julia points to it at $200 for a reader who wants a really nice skillet.
The 5 quotes behind this, from 2 people · 2 objecting
That was among the heaviest of the pans from smaller manufacturers.
Cites weight (against)
In the end, it was one of these pans from a smaller producer that took the top spot. This is the Smithey Ironware number 12.
It was super stick resistant, easy to season, easy to clean, testers loved this pan.
Cites ease of cleaning, non-stick surface, seasoning durability
Onine titanium lined pan
The Onine titanium lined pan is no longer sold: Adam Byatt says "you can't buy them anymore," though he still calls it a fantastic pan.
We do not know whether it holds up broadly since only Adam Byatt, speaking professionally rather than as an owner, mentions it. He puts his own at about eight years, saying it has done its years.
The 3 quotes behind this, from 1 person · 1 objecting
we don't work with them anymore so much because they're you can't buy them anymore, unfortunately. But these are great pans if you can buy them.
Cites availability (against)
this is a titanium lined pan. So, it is a fantastic pan. The heat disperse on this pan is brilliant.
Cites even heating
It's done its years. Probably had that about eight years.
Owned 8 years
How long each one lasts
Dr. Doug Graham's thirty years on a Vitamix, in 2014, is the longest figure on this sheet, and he says it is still cranking after heavy use. Adam Byatt gives the next two: an AGA cast iron pan at roughly 20 years, disclosed as gifted, and an Onine titanium lined pan at about eight years.
Joshua Weissman's six years on a KitchenAid stand mixer, in 2024, is a real number too, still not even close to crapping out.
Everything past that turns to prediction: Adam Byatt calls an Apex chopping board built to last a lifetime, and David Chang, speaking under a sponsorship, calls an All-Clad pan a workhorse built to last a person's entire lifetime.
The 6 quotes behind this, from 4 people · 2 with a declared interest
I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan
Cites durability
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them”
Owned 15 years
Quoted earlier on this page. Hear it at 13:04.
Owned 8 years
but they are they last a lifetime, and they are a huge part of what makes for me the whole process of cookery really enjoyable
Cites durability
they're just workhorses they're fantastic you know you don't even have to treat it well if you just clean it it'll last you your entire lifetime
Cites durability, maintenance
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”
What happens over time
Dr. Doug Graham, thirty years into a Vitamix, says it is still cranking after working it hard, the longest account on this sheet. Adam Byatt, professionally using an AGA cast iron pan for about 20 years, calls it a brilliant pan; the same chef, eight years into an Onine titanium lined pan, says it has simply done its years and is no longer sold.
Joshua Weissman, six years into a KitchenAid stand mixer, says it is not even close to crapping out despite heavy use.
The 4 quotes behind this, from 3 people · 1 with a declared interest
Quoted earlier on this page. Hear it at 14:04.
Cites durability
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them”
Owned 15 years
Quoted earlier on this page. Hear it at 13:04.
Owned 8 years
Also named, on thinner evidence
Fifteen more products are named on this sheet, none with enough behind it for its own section: the All-Clad stainless pan (3 recommenders), a Microplane grater (2), a Cuisinart food processor (2), a Made In Stainless Clad Saute Pan (2), a Mac filleting knife (1), an Apex chopping board (1), a Synergy grill (1), a Hestan frying pan (1), a Mac chopping knife (1), Hestan CopperBond (1), a Le Creuset dutch oven (1), a Bragard apron (1), a Mannkitchen pepper cannon (1), an AGA cast iron pan (1) and a Control Induction induction hob (1). Thin coverage is not a verdict against any of them; it is simply what these 15 sources can carry.
The quote behind this, from 1 person
That's the pepper mill that I would always choose. Introduced to me by the Great Phil Howard. That's a man kitchen pepper mill. A pepper cannon. It just is another level.
Who wants what
Adam Byatt, a chef, judges tools by what they do for him in service, praising a Mannkitchen pepper mill as another level entirely; Hannah, a cookware reviewer, measures the Lodge in pounds and durability tests instead. Dr. Doug Graham, who tested a Vitamix against other expensive blenders, judges it by what it can blend rather than by a lab result.
The 4 quotes behind this, from 3 people · 1 objecting
Quoted earlier on this page. Hear it at 6:02.
Quoted earlier on this page. Hear it at 2:31.
Cites durability
I've bought a lot of the other very expensive blenders and have found for various reasons that I didn't like them as well as just the I think I think the Vitamix is the standard by which all other blenders are measured for me the Vitamix is great
What the evidence suggests
- Choose the Lodge cast iron skillet if price matters most and you don't mind the extra weight: Adam, of America's Test Kitchen, picks it for spending less, at $43.
- Choose the KitchenAid stand mixer if you want years of service and can absorb the upfront cost: Joshua Weissman, six years in, says it is not even close to crapping out.
The 2 quotes behind this, from 2 people
What the evidence doesn’t tell us
Adam Byatt alone holds 30 of the 99 claims in these 15 sources, 30% of everything in scope, more than any other single voice. None of the 12 people quoted claims to have owned anything longer than the 360 months behind Dr. Doug Graham's Vitamix. None of the 12 people quoted about the Lodge or the Smithey speaks as an owner, a professional user, or someone who stopped using one, and twelve products rest on a single recommender's word.
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.
Adam Byatt
My channel is the place where professional and home cooks and foodies alike come to learn and share skills. I’m so excited to be sharing recipes, behind the scenes footage and some of the secrets of a Michelin star restaurant. Subscribe to level up your cooking and to be a better cook.
Dr. Doug Graham
Home of The 80/10/10 Diet, and Dr. Doug Graham, where you'll find 80/10/10 raw vegan lifestyle tips, raw vegan recipes, interviews, fitness inspiration, and more. Dr. Graham has been eating a raw vegan diet for over 30 years and has authored numerous books on health, nutrition, and fitness, including The 80/10/10 Diet, Grain Damage, Nutrition and Athletic Performance, The High Energy Diet Recipe Guide, and Prevention and Care of Athletic Injuries.
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.
Billy Parisi
Classical culinary expertise meets home cooking! I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience. Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece. Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment. Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!
David Chang
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
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.
Products
- AGA cast iron pan
- All-Clad stainless pan
- Apex chopping board
- KitchenAid stand mixer
- Lodge cast iron skillet
- Mac chopping knife
- Mac filleting knife
- Mannkitchen pepper cannon
- Microplane grater
- Onine titanium lined pan
- Smithey cast iron skillet
- Vitamix blender
Sources
Short quotes and deep links only. We publish no transcripts, and every quote above opens the original at the second it was spoken.
- 19 Tools To Make Cooking Easier
- 35 Years of cooking equipment - What I use everyday
- Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads
- Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?
- Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat
- Every Cooking Gadget You'll Ever Need
- Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ
- The Best Cast-Iron Skillets
- These 30 Kitchen Essentials Changed My Cooking
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.