It is a heavy, crude piece of iron, But, it is indestructible. You can scrape it with steel wool. You can put it directly in a campfire. You can drop it on concrete and it will not crack.
Cites durability, weight (against)
Evidence index · Skillets
What 57 cooks actually recommend among cast iron skillets
687 quoted claims about cast iron skillets from 57 named people across 91 long-form sources, covering 29 products, 227 of them raising objections. Every claim links to the second it was said.
63 voices across 91 sources. One publisher, Prudent Reviews, accounts for 185 of the 687 claims.
Read what we found
This page is the evidence: every claim, product and objection on record about cast iron skillets, with no argument attached. Where the evidence adds up to a finding, it is written up separately, checked line by line against the claims below.
What cast iron skillets do particular groups recommend?
Cohort pages restrict the same cast iron skillets evidence to one group at a time. Authority is scoped to cast iron skillets, never to how large someone’s audience is.
- The cast iron skillets Cooking YouTube actually keeps a community we read
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- What cast iron skillets do home cooks use? who the advice is aimed at
- What cast iron skillets do chefs use? 10 on the record an occupation
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Why do cooks recommend cast iron skillets?
The attributes cooks cite most often about cast iron skillets, counted from the reasons attached to each claim rather than read out of the prose.
Which cast iron skillets do cooks actually recommend?
The cast iron skillets below are ordered by how many independent voices are on record about each one: a count of evidence, not a rating. Products without their own page have not yet cleared the evidence threshold for one. There are 29 with evidence; the 15 with the most independent voices are below, and every one is in the claim search.
Lodge cast iron skillet
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
It is heavy, it is indestructible, it's versatile.
Cites durability, seasoning durability
And it becomes more and more naturally non-stick over time.
Field cast iron skillet
so as you spend more money on cookware stainless or cast iron the quality difference on how they cook starts to narrow to a point where these two pans that are two of the best quality pans in the world cook very very similarly they do a lot of the same sort of thing
a pan that i i love and and cherish and use every single day
and i'm impressed with it really really nice skill skillet only about six pounds guys
Two judgements rest on this sentence:
- handling Tested it cites base and rim, handle, shape and form, weight
- recommendation Tested it
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
i will say when i dump the potatoes out that first day i'm gonna dump the shrimp creole out um not shrimp creole what they'll make shrimp a two-fade right um and the gravy from the pork chops and stuff i'm gonna dump the leftover out uh that did well because it's real thick
also this is kind of nitpicky but i've got an induction stove and both skillets that i have my other number 12 skillet same size bottom they fit on that burner that over there that i use my number 10 skillet on but with the other one since this sides flare out i've got to kind of duck under and look to see if it's…
so anyway the that's what i got to say about the field skillet i used it and if i didn't like it i would have quit using it i continued to use it all week it was a labor of love it wasn't tough it wasn't tough to decide hey i want to cook something else in this skillet
i'm i'm really satisfied with the skillet
anyway i think you would be too if you're in the market for a premium cast iron skillet my recommendation is go with field
Smithey cast iron skillet
what i want to point out with the smithy is that the lid actually doubles as a skillet or a griddle and that i think is really really cool so it not only is this a lid so if you're baking bread or any other recipe that you're making that actually needs a lid you've got one but if you want to make smash burgers which…
Cites versatility
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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
Stargazer cast iron skillet
I'll tell you what I love both of them
so these are both great pans I'm proud to open both of them operate highly recommend both of them
let's take a look at the harom meter also called The Homer at certain Swanky steakhouses that cook their RI eyes in at least a full stick ofat butter it's showing 4.9 Stars oh that's a great rating
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
make up your mind which one you want because both of them will be a family heirloom
Cites durability
Finex cast iron skillet
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
Cites appearance, handle, shape and form
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.
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
but something that it did do was it bonded seasoning really well first trip but folks it always takes seasoning back to it it always holds it well and it always performs well
Cites seasoning durability
it is a great piece of cast iron to me really if you're sitting on the table full of something to eat and you want to make a statement and you set this out there that is a statement piece it is
Cites appearance, handle
you want to make a statement this is the piece I mean a great different unique design that I've never seen on a piece of cast iron and the handle I mean it is the talking point of the kitchen but also the dining table because this thing is fancy enough to serve right out of it is
Griswold cast iron skillet
still my favorite pieces are Wagners and Griswolds
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish
you know Griswold and Wagner work well
Lodge 6-Quart Enameled Cast Iron Dutch Oven
the lodge 6q enameled cast iron Dutch oven is a versatile and durable piece of cookware known for its ability to retain and distribute heat evenly
Two judgements rest on this sentence:
- performance Tested it cites even heating, non-stick surface, ease of cleaning, even heating, heat retention
- durability cites durability
all four ovens scored a perfect 10 out of 10 for heat retention and evenness of cooking
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…
the lodge 6qt enameled cast iron Dutch oven is a budget-friendly choice that doesn't compromise on performance it's perfect for home Cooks seeking a Dutch oven's benefits without the Hefty price tag of Premium Brands
Two judgements rest on this sentence:
- value cites price, price
- use-case fit cites versatility
Lodge's main advantage is affordability delivering Great Value often below $100 making it accessible for many
this Dutch oven is versatile suitable for various heat sources like stov tops ovens and grills offering flexibility and cooking methods
Wagner cast iron pan
Okay, so cast iron, very slow heat distribution. Um, there's no aluminum in there at all. Um, so because of that, we see these really distinct hot spots where the burners were. Um, so the burner is in a ring pattern, which means that we get this dark browning on the outside, but there's very little browning in the…
Cites ease of cleaning (against), even heating (against), heat control (against), maintenance (against), non-stick surface (against), searing and crust (against)
I can feel the center is actually a little bit paler though. Um, again, that comes down to the evenness of the heating. So, the center of that cast iron pan because of the shape of the flame uh was actually cooler than the rest of the pan.
That said, you can do it without soap. Um, it takes a little bit more effort. You see your sponge gets really greasy.
Cast iron is the most difficult. Uh, requires the most work. It does require you also to make sure that you dry carefully and rub them with oil so they don't rust or pit.
Cast iron surprisingly seems to be actually fairing, I would say, the worst. If we let it go for the same amount of time at the same heat, a full 3 minutes, um, it gets a much darker sear. So, that can be advantageous if your goal is to get a really dark crust on something like a steak or a burger without, you know,…
So, I cooked the second piece of salmon, this time for 2 and 1/2 minutes. Um, this one also still came out a little bit darker and definitely much more uneven than the Teflon style pan. Again, that's because of the uneven heating of cast iron.
Tiny bit of sticking in the center there. Uh-oh, more sticking.
It also stuck quite a bit more to the cast iron than to the other pans.
And let's see, the texture also doesn't look quite as nice. Again, that's because, you know, cast iron retains a little bit too much heat for certain things. So, definitely for an omelette like this, you want to have sort of faster temperature control than you would get in cast iron.
Quoted earlier on this page. Hear it at 1:00.
So a lot of people will tell you that you can't use soap on cast iron. Um that's an old myth. You know the soap is not really going to affect the polymerized oil layer in there. soap breaks down fresh oil and fats, but the polymerized oil is sort of a plasticky substance that the soap should not affect as long as it…
Cites maintenance, scratch resistance
Titanium Pro and cast iron you can use metal utensils in. The Teflon you can't.
Lodge enameled cast iron Dutch oven
I'm going to give this guy a 90% thumbs up on the pro side.
Cites appearance, country of manufacture
Uncle Scott earns commission on this. Stated in the source: “USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Thermoworks, Breville, Lodge, Smithey and others.” 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 am glad I have one of them in my Battery Deuisine now. They crank out a ton of delicious food. I think they have a nice look and design. They're made in America.
Um, I really like mine. I'm giving it a 90% thumbs up.
This lodge is pushing 15 pounds. Holy cow, that is a sturdy piece of cookware.
Cites weight
Uncle Scott earns commission on this. Stated in the source: “USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Thermoworks, Breville, Lodge, Smithey and others.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
First is realworld cooking performance. It has turned out a ton of delicious food and that is the most important factor.
Cites heat retention
Uncle Scott earns commission on this. Stated in the source: “USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Thermoworks, Breville, Lodge, Smithey and others.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
it is nice to see the Lodge USA made Dutch oven competing nicely with the stove and I think this beef bergen was equally delicious in both.
the oil temperature only dropped down to about 342. So that is not much of a drop in temperature at all. And then of course it rebounded on up.
So there's a lot of heat trapped in that thermal mass of a lodge and I think it did a great job.
It's winter time in Utah at the moment and I've been using these lodges to crank out some shephardd's pies and they've turned out fantastically.
Finex cast iron pan
so for serving mistake if we want to dry these steaks into the cast-iron pan just like that drop in the rosemary the garlic so you can see presentation-wise lay your dinner out in the cast-iron pan serve it on the table like this that's gonna be absolutely beautiful your guests will love it so just look at that who…
Cites appearance
now it's a beautiful steak you've got the rosemary and the garlic flavor and that rich buttery Ness from the clarified butter even though you clarify it you still get that rich beautiful flavor that was really textbook I'm really really pleased with the outcome here and no complaints at all
Cites ease of cleaning, searing and crust
now we just ate our steaks we're doing cleanup here look at how much cleaner the fine axe is after just wiping it down with a quick paper towel so that's one benefit that we didn't realize until this stage so that's pretty big plus if you ask me
and who knows these are but spoke really custom-made cast iron pans and they're very very heavy it's almost it feels like it's 25 maybe 50% heavier than the lodge so maybe that plays out that it will actually last longer
Two judgements rest on this sentence:
Marquette cast iron skillet
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 handle too notice the v in here too but this one's going to stay a little bit cooler and I love the way that they've got this rounded off on both sides here it fits your hand really well it does
Cites handle, heat resistance, weight
we have arranged these from lightest to heaviest first Marquette field Lodge Stargazer and finance
when I first picked this up right out of the box I'm thinking feels like a Wagner or a Griswold into me just the way it sort of felt it's got a light weight to it and look here right off the bat two poor spouts now I really do like that I do
Cites appearance, shape and form, surface finish, weight
we get down to the Marquette to me the thing that really just stood out most of all to me what is the closest resemblance to the old cast iron I'm talking Griswolds and Wagner's to me it was the closest design to it and had this finish that was just like they used to have on them
Our Place enameled cast iron pan
so coming in second place is going to be the enameled cast iron cast iron holds and distributes its heat evenly but it heats up slower than other metals once it's hot it retains its heat well and is great for slow cooking
Three judgements rest on this sentence:
- objects performance Tested it cites ease of cleaning (against), even heating (against), flavour impact (against), heating speed (against), maintenance (against), safety (against), searing and crust (against), versatility (against)
- supports performance Tested it cites ease of cleaning, even heating, heat retention
- supports use-case fit Tested it cites heat retention
one of the first things that you have to do with especially the Cass IR is you're going to have to season it
the enamel cast iron pan had to be heated up in the oven before it also had an uneven sear
it was the second hardest to clean and in my opinion the worst tasting steak so I'm also going to put this one in the tide for last place
in terms of Versatility I'm going to put extrema in third place the 360 stainless Steel in second place the enameled cast iron in fourth place and the carway ceramic coated in first place
and then the next one is going to be the enamal cast iron because as I mentioned before the iron can leech into the food and for people who have issues with that that might be a problem
what also really surprised me is that the cast iron was easier to clean than the stainless seal
the stainless steel could be the pan that you use for sautéing and the cast IR could be the one that you use for searing and cooking steaks
next is going to be the enameled cast iron from our place this is a another good option a bit heavier than the others but it's a classic
Three judgements rest on this sentence:
- supports recommendation Tested it
- objects handling Tested it cites weight (against)
- supports mention Passing on someone else's experience cites reputation
okay this Cas IR is 7 lb the ceramic is 4 lb the ceramic nonstick is 4.2 lb and the stainless steel is 3.6 lb
in terms of cleaning I'm going to give the extrema a close very very close second place I'm going to give the 360 cookware fourth place I'm going to give the cast iron third place and I'm going to give the carway ceramic coated first place
Cites ease of cleaning
Victoria Signature Series
In my warp test, the bottom was already concave, and after heating, that gap became larger.
Cites warp resistance (against)
I like that the handle stays cool, but I prefer simpler one piece handles with fewer seams and fewer parts to clean around.
Cites ease of cleaning (against), handle
But when you pour oil into the center, it flows toward the edges instead of spreading evenly.
Cites base and rim (against)
Lancaster cast iron skillet
It started flat and stayed flat after heating with no wobble or noticeable change.
Cites warp resistance
The smooth surface performed perfect in the egg test, and the pour spouts worked great.
Cites base and rim, non-stick surface
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)
Tramontina cast iron skillet
and this one is very high quality. So, if you need a cast iron skillet, this one is a great choice.
Cites build quality
Approved By Elle earns commission on this. Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
It's also super heavy because it is real cast iron. I can barely lift it with one hand. And even two hands, I'm still putting in a good bit of effort.
Cites weight (against)
Approved By Elle earns commission on this. Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
We don't use this terribly often, but when we do, it works really well.
Approved By Elle earns commission on this. Stated in the source: “As an Amazon Associate I earn from qualifying purchases.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
What do cooks say about cast iron skillets in general?
Claims about cast iron skillets that name no single product: technique, materials, what to look for. Still evidence, and often the claims that decide a purchase. There are 184 of them; the 40 with the strongest evidence are below, and every one is in the claim search.
if you do a lot of steaks and you love a really thick Dark Crust on your steaks with a medium Center like I do there's really nothing better than cast iron
Cites heat retention, searing and crust
but a five ply will do that also
but this is great for like I love doing stir fries in this I love doing searing steaks in this is great
Cites heat retention, searing and crust
cast iron if I'm going to seirus steak I'm probably going to do it in a cast iron pan
this cast iron I particularly love to use for frittatas it's the perfect depth it holds the heat really well and it Cooks the frittatas perfectly like a nice thick frittata so I do love that small 8 in
I love to use cast iron on open fire on the grill on the smoker there's really nothing better for open fire than cast iron and Searing a steak
but like I mentioned in the beginning of this video a very well-made 5 to S ply stainless steel pan will SE a steak very well also
I'd go with the big cast iron because it's so useful for so many things on the fire
I'd go with the big cast iron because it's so useful for so many things on the fire
Its ability to hold temperature so stable is why cast iron is the ultimate cookware for searing.
Cites heat retention, searing and crust, surface finish, versatility
Stainless steel is the ultimate all-purpose cookware. You can use it to sear meat and fish, saute vegetables, boil pasta, simmer sauces, and much more.
Stainless steel is also the best type of cookware for pan sauces. Since it's uncoated, cooking meat in a stainless steel pan creates fond, which is the brown stuck-on bits of concentrated meat flavor at the bottom of the pan.
These pans are virtually indestructible.
Cites acid resistance, durability, rust resistance
In fact, a well seasoned cast iron skillet can rival and certainly outlast any non-stick pan.
This is a glass-like coating, and it prevents the metal from rusting and keeps it from reacting with acidic foods, which can happen with traditional cast iron.
This is 24 cm. Really versatile. Definite definite recommend.
Cites versatility
I do feel that every kitchen needs a cast iron skillet they're all cheap and they're all indestructible
Cites durability, price
We have seen cast iron skillets from 1920 that are still being used daily.
Cites durability
We have seen carbon steel pans from the 1950s that are still in professional kitchens today.
this is something for sure that if you take care of will last Generations upon Generations
Cites durability
there's three ply there's five ply there's seven ply Alloys that are stainless steel with titanium to make them stronger and last longer and look better for a longer time period
Cites appearance, durability
Owned 9 years
but this pan has been a Workhorse I think this is a 14inch I've had this pan for 9 years I don't even know the brand of this one but I I think I bought this one in HomeGoods or something like that a long long time ago
however if you're looking for price conscious cookware cast iron from a performance base is going to do better for you
Cites price
Heat retention comes in handy when you’re entertaining. You can turn the burner off, and the food will stay warm while you prepare the rest of the meal.
Cites acid resistance, heat control, heating speed, heat retention, non-stick surface, versatility, weight
Because it’s so thick and heavy and holds heat well, it’s the better option for searing steaks, pork chops, chicken, and other meats.
It’s also better for cooking eggs, pancakes and other delicate ingredients. When cast iron is well seasoned it performs similarly to a non-stick pan.
Lastly, cast iron is ideal for roasting, baking, and frying because it heats up gradually and maintains a consistent temperature over long periods. Because it heats slowly, you’re less likely to burn food.
Stainless steel is more of a go-to everyday type of cookware. It heats fast and evenly and you can use it to cook any type of food, including tomato sauces, soup, and other acidic and liquid heavy meals.
Stainless steel pans, especially ones with fully-clad construction, distribute heat more evenly than cast iron pans.
Cites acid resistance, even heating, heat conduction, heat control, heating speed, heat retention, non-stick surface, versatility
But, since stainless steel pans are made with a highly conductive aluminum or copper core, they heat up fast and evenly.
The water in the stainless steel pan started boiling after 2 minutes and 55 seconds, and the water in the cast iron pan started boiling after 3 minutes and 34 seconds.
Cast iron may not heat up as fast or evenly as stainless steel, but due to its thick construction, it has far superior heat retention.
Don’t get me wrong, stainless steel pans, especially good quality fully clad pans, retain heat well, but not at the same level as cast iron.
After ten minutes, the water in the cast iron pan was 104 degrees Fahrenheit and the water in the stainless steel pans was only 96 degrees Fahrenheit.
Because it’s nonreactive and heats evenly, you can cook anything and perform any cooking technique.
Cast iron is also versatile - you can use it searing, roasting, sauteing, frying, baking, and cooking eggs.
But if you do it the right way, it also creates a slick surface that makes it easy to cook eggs and other delicate foods without sticking.
Because it responds to temperature changes quicker, you have more control over the results.
overall in this comparison i'm gonna give the the gold medal to the cast iron steak and that's just because of the evenness that it brought to the cook
Cites even heating
we've got our infrared thermometer and we're just going to check the temperature of these pans we're looking for 450 to 500 we're at just under 450 here and that's a fairly even temperature around the pan
Cites even heating, flavour impact, heat retention, searing and crust
so now it's time to turn these and just look at that crust absolutely gorgeous this is off the cast iron
now let's check the stainless steel also an absolutely beautiful crust i wasn't expecting it to be that good
you can hear that that's there's a lot of crust that formed on that stainless steel and same with the cast iron i don't know that there's really any difference in the crust here and it's the same on both sides like really really solid crust
it looks like on the cast iron pan we got a pretty good medium rare all the way through
in terms of overall evenness and doneness i'm gonna give that to the cast iron pan and frankly that's actually what i would have expected too with a cast iron pan you have the thermal capacity of that pan really absorbs a ton of energy into it as it's heating up on the grill and it just allows for a more even cooking…
so the taste test on the stainless steel steak absolutely incredible as well a slightly different level of doneness but still we've got that rich buttery beefy texture got the garlic the rosemary the saltiness this is just perfect
the crusts were almost identical it rendered the fat cap just as well
the cast iron skillet is probably the oldest skillet out there and most likely your grandparents have a really good cast iron skillet stored away somewhere in their basement or attic
Cites durability
and finally cast iron skillets are almost indestructible it's a tool that you're gonna cherish and pass down to your kids and grandkids
they will definitely outlive you and it's something that you're going to pass down to your kids and grandkids for sure just like a cast iron skillet
european families will often find their grandparents carbon steel skillets stashed away somewhere in the attic
First, a broad cooking surface. We preferred pans that offered at least 10 inches of flat cooking surface.
Cites handle, shape and form, size and capacity
That extra height is really necessary for containing hot oil and food, such as when frying donuts and shallow frying chicken.
but we preferred those with wide broad loops that we could really hang onto, especially when wearing oven mitts
Generally though, we recommend buying a 12 inch skillet if you can. It's always good to have the option of a bigger pan for recipes of different sizes
If you wanna bang it around with no fear of damage and use it at any temperature under the broiler or on the grill, even over live fire or with metal utensils.
Cites durability, heat resistance
The enamel isn't toxic, but you certainly don't want that in your food and it does make the surface more sticky.
Cites non-stick surface (against)
Another downside, don't expect enamel cast iron skillets to be or become non-stick.
The enamel coating can sometimes heat and expand and retract at different rates, which can lead to cracking, an issue called crazing.
Cites crazing (against), non-stick surface (against)
While some manufacturers claim their pans will do this and become more non-stick with use, in our hands-on testing experience, we found that not to be the case.
Be warned however that this enamel coating makes these skillets less durable than their uncoated brethren.
Cites coating (against), durability (against), scratch resistance (against)
You also wanna avoid using metal utensils and scraping or banging the pan, you know it's glass, so you gotta be a little bit careful with it.
Artisan makers often cast their to have thinner sides, but a thicker bottom which cuts down on the total weight of the pan, but keeps that heat retention capability.
Cites heat retention, non-stick surface, surface finish, weight
Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.
Generally being a single piece of metal also makes these skillets very sturdy.
Cites build quality, coating, durability, ease of cleaning, maintenance, rust resistance
These cast iron pans start out like traditional cast iron, but then they're coated in a glass like vitreous glaze that seals the pan from air and moisture that could cause rust
their enamel coating makes enamel cast iron pans virtually maintenance free. You never have to season them and you can soak, use soap and scrub as much as you'd like.
Okay, that is my buying guide for these wonderful lifetime pans.
And with plenty of views in the right care, their surface becomes naturally non-stick.
Cites non-stick surface, seasoning durability
As Hannah said, an important feature of cast iron skillets is its natural non-stick ability.
Repeated exposure to smoking hot oil continues to build on this coating, making it more slippery and durable. That's why even though most skillets these days come with a factory seasoning, the surface will become even more non-stick with repeated use.
In terms of cooking, there's very little these pans can't do.
Cites even heating, heat conduction, heat retention, searing and crust, versatility
Its superpower is that it can retain and conduct plenty of heat for deep browning of food.
like regular cast iron, these pans have excellent heat retention, so they'll sear, fry and braise well maintaining the heat you want without undesirable temperature dips as food is added or flipped
Though all of these are gonna sear a great steak.
A thick heavy pan has the mass and density to hold more heat than a thinner pan does, and once preheated will cook more evenly than a thinner and lighter pan
Cast iron skillets are one of the most versatile pieces of cookware you can buy since they work on the stove top in the oven, even on the grill.
Cites acid resistance, induction compatible, maintenance, oven safe, stovetop compatibility, versatility
Best of all, you can cook almost anything, even acidic foods that need to be simmered for a long time like a tomato sauce because the enamel seals the cast iron making the pan rust proof and non-reactive.
While both regular and enameled cast iron pans are induction compatible, the smoother enameled bottoms can be a little gentler on glass cooktops
Enameled is for the person that never wants to think about seasoning their pan. Enamel doesn't need it.
always told you that cast iron is an investment it's going to outlast everything else you got each one of these Skillets if you take care of it will last you a lifetime and you can pass down from generation to generation to generation
Cites durability
more importantly cast iron it conducts the heat so you can have the gas on absolute minimal or the oven down to its absolute lowest setting and the thing will just cook naturally
Cites heat conduction, heat retention
Most cast iron skillets today come pre-seasoned so you can start cooking right away
Cites acid resistance, ease of cleaning, even heating, heat retention, maintenance, non-stick surface, rust resistance, seasoning durability
When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult
But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt
I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay
As you can see, the soap didn’t impact the seasoning at all
But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues
If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine
To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all
One of the reasons I love cast iron is that it retains heat exceptionally well
Once it's fully preheated, it retains heat well, so your food will cook evenly
That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use
And because they retain heat so incredibly well, they're even better than traditional stainless steel skillets when it comes to browning and searing food or shallow frying.
Cites even heating, heat retention, non-stick surface
They also gradually get a slick surface patina that releases food easily.
Now, as for the enameled pans, we saw that in recipes that required plenty of fat, like steaks or fried chicken cutlets, enameled pans all released foods well and delivered good browning.
When we made cornbread and flipped over the pans, all the traditional skillets instantly turned out perfectly brown, crisprusted cornbread, but four of the six enamelled models stuck to the cornbread and tore out a chunk of the bottom crust.
Both are going to give you great heat retention and browning.
Heat management is key to me from my experience so far.
Cites heat control
But you know, in our test, testers found that actually it didn't sear or brown food quite as evenly. It ran a little bit hot because it was a little bit lighter, and simple formula, less mass, less heat retention, less even browning.
Cites even heating (against), heat retention (against), weight
And the ones that cost eight times more don't perform eight times better.
Cites price (against)
so i've gotten rid of all of my cast iron skillets except for one i don't know if i would say cast iron and trust me i was a huge cast iron fan
personally i think everybody should start off with cast iron
Cites size and capacity, versatility
i highly recommend for all the skillets in this video to at least get 10 inches or larger preferably 12 inch skillets because 12 inch skillets are literally the jack of all trade skillets you can feed a family in a 12 inch skillet
i feel like once you got a cast iron skillet your next logical step is to upgrade to a carbon steel skill
i feel like every kitchen should have at least one stainless steel skillet if you can afford it
so just looking at both sides of the steak it's really clear on this side that the cast iron skillet got a better sear
Cites searing and crust
this is the Heston nanobond 11 inch fry pan this is the eight and a half inch version and this is maybe the most exciting review I've ever written for two reasons one because the nanobomb line represents a significant technological advance for stainless steel cookware which much of the Chagrin of the cast iron fandom…
Cites versatility
cast iron awesome example of how you get this wonderful buffer of kind of hot to cold in there you can cook things at a kind of different results because of this really nice buffer of low heat low-ish heat will give you that non-stick and high-ish heat will give you that non-stick and you can kind of regulate the heat…
Cites heat control, heat retention
but there are a few dishes that do come out exceptionally well in them roasted root veggies particularly thinly sliced potatoes are simply heavenly
Cites handle, shape and form, surface finish
here's how I would make a decision between cast iron and carbon steel if you want a pan for burgers eggs potatoes fish and whatever else you want to Brown without sticking I'd go for carbon steel because of its smooth bottom and the comfortable long handle
if you need the pan for cornbread and biscuits I'd go for cast iron since those dishes need straight sides
the beauty of all cast iron enameled or not is that it will last for Generations
Cites durability
and also the cost for Le Rose I would say don't buy really cheap cheap cheap cast iron pans cuz I've bought some that in no time they look so horrible
Cites appearance (against)