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Cast Iron Skillets

Cast Iron Skillets: where buy it for life enthusiasts and home cooks agree

Only the cast iron skillets that buy it for life enthusiasts and home cooks have independently backed. A product one group praises and the other has never mentioned does not appear here.

11 people we have grounds to call buy it for life enthusiasts and home cooks make 143 quoted claims about cast iron skillets across 19 sources. Membership of each group is recorded per person with its own evidence, and authority is scoped to cast iron skillets rather than to fame.

Which cast iron skillets do both buy it for life enthusiasts and home cooks recommend?

Endorsements and objections about cast iron skillets from buy it for life enthusiasts and home cooks, together, strongest evidence first.

Lodge cast iron skillet

4 voices 42 claims 14 objections

2:00 supports Prudent Reviews Cookware Reviewer earns commission on this
The best part is that you can get a Lodge 12-inch cast iron skillet that will last a lifetime for under $30.

value tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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.
0:30 objects Papa Mau Cooking YouTube
The main complaint about lodge cast iron pans is always the same.

performance relaying someone else The Uncomfortable Truth Behind Lodge Cast Iron Pans

Cites surface finish (against), heat control (against), non-stick surface (against)

So rough that some people say it makes them impossible to cook on.
Out of the box is so rough that I can literally grate cheese on it.
I cooked two eggs and the pan was clearly too hot.
I had to abort the mission and start again.
1:00 supports Prudent Reviews Cookware Reviewer
Because of the thick construction, it heated slower than the thinner skillets, but it retained heat well.

performance tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites heat retention, non-stick surface

Despite the rough cooking surface, the egg didn't stick at all. It didn't slide quite as freely as it did on some of the smoother skillets, but the difference was pretty minor.
This skillet performs great, but I'm not a huge fan of the handle.
2:00 supports Prudent Reviews Cookware Reviewer earns commission on this
There are many other cheap cast iron skillets on the market, but Lodge is made in America, has been in business for over a century, and has high quality standards. So you know you're getting a good product.

recommendation tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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 build quality, country of manufacture

1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.

use-case fit tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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.

1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.

performance tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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

They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
Besides cast iron skillets, they make enameled cast iron Dutch ovens that perform like Le Creuset but cost much less.
1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.

durability tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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 build quality, durability, seasoning durability

They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
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.
1:30 supports Prudent Reviews Cookware Reviewer earns commission on this
I can't talk about great quality, low-cost cookware without talking about Lodge.

best in class tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

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.

Field cast iron skillet

3 voices 38 claims 20 objections

11:35 supports Chris Hall Buy It For Life Enthusiasts
Said he had a field and he had trouble with eggs early on and he resolved to just quit cooking eggs for a while. He went and cooked a bunch of other stuff and said he circled back around to eggs later on and then they were non-stick.

durability relaying someone else Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability

12:05 supports Chris Hall Buy It For Life Enthusiasts
Now, Chris also said later that uh all that cooking he did, he was in some sort of um hurricane relief situation, and I don't know if he was cooking for first responders or for people in a shelter or what have you, but when one of the hurricanes hit, he was doing a ton of cooking and used his field.

use-case fit relaying someone else Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability

0:00 supports Prudent Reviews Cookware Reviewer
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.

performance tested it Field Company Review: Best Lightweight Cast Iron?

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.
3:31 supports Uncle Scott Beginners
It's [music] got three layers of grape seed seasoning on it. So, you can just give it a wash and just start cooking.

performance tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites heat retention, maintenance, non-stick surface, searing and crust

the field turned out some nice cornbread, no sticking and a nice crust.
this field cranked out an absolutely delicious [music] grten with no sticking on the potatoes.
Butter potatoes. Those brown up pretty nicely and they did not stick. That's a good thing.
But the field did okay here and I think it helped with the browning that both the potatoes and the okra, they get moved around a little bit.
I think you did an okay job with bacon. Just a little bit of pulling on there, but the um the card says uh bacon can actually stick a little bit early on. So, with that in mind, I think it did uh just fine. I started it out in a room temperature pan, brought it up to heat, some early [music] flips, and mostly…
Um I mentioned that the pan doesn't have as much thermal mass as maybe some other cast irons or carbon steels for that matter, but I am still getting a good sear and browning here.
And here, summoning every bit of egg sliding mojo that I could muster, [music] I got a moderately decent sliding egg. It released even did okay on the flip. You know, cast iron skillets are not really known for flipping eggs, so the side walls are too tall, etc., etc., but it's still released on that second side, and…
2:01 objects Uncle Scott Beginners
I think that lack of heaviness, lack of thermal mass, lack of metal, however you want to um describe that, uh for me anyway, I think it made the pan a little bit more difficult to cook in. It's difficult to get it heated evenly. I feel like um it's responsive, which is great for a uh copper skillet, for example. But…

performance tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites base and rim (against), even heating (against), heat retention (against), non-stick surface (against), size and capacity (against), surface finish (against)

And I think one of the reasons I've had so much trouble with eggs in that field is that um those grooves, they uh I think they have not filled in yet and um they're kind of gripping food a little bit when I try and slide it around.
There is [music] a very tiny uh ring around the bottom of the pan which makes it sit up just a little bit. It's barely even noticeable. The Brevel has a temperature sensor in the middle of the cooking surface there and it has to stick up and make contact [music] with the bottom of a pan. Um there's also a logo here in…
Uh, no matter what I tried, I was getting, um, different essentially different cooking zones. I couldn't get the pan heated very evenly and I would put an egg in and sometimes um, part of an egg would stick and part would slide and the egg would come apart. And I think that's because the pan is not heated evenly and…
This uh 10-in pan um I had to work in two batches.
It's [music] um too narrow to lay out strips of supermarket bacon, but it will hold four if you cut them in half.
Let's talk a little bit more about that uneven heating though here. Uh you can really see it with these grilled cheese sandwiches. Give them their first turn there. And you can definitely see where one half of the grilled cheese is toasted and the other uh the butter is melted, but there is no toasting on there. So,…
I've also made some breaded squash and zucchini. And I like these for testing pans because I can lay them out all around the pan. Then when I flip them, I can tell if they're hotter or cooler spots. You can definitely tell that um some of these zucchini are much browner than the others.
And it's just a little bit more uneven and a little bit more difficult to cook in this pan than some others I have reviewed.
And after doing a ton of work on the seasoning and doing a lot of cooking, circling back to eggs, and I got this. And I got to say, I have never seen that [laughter] fried egg before. It's almost like uh orbiting almost like a planet or something. I don't know if that counts as half of a fried egg. never had um a…
And finally, I got to where I found that, uh, just trying different temperatures, if I went really, really low, um, I could get an egg to release, and this is after three or four minutes of setting up very, very slowly. I could get an egg to kind of sort of release and it'll move around, but I still say that egg is…
1:00 supports Uncle Scott Beginners
It's really good at certain tasks such as hightemp sears, um, oven performance, grotens, cornbread.

use-case fit tested it Field Cast Iron Review: Egg Problems & Great Gratins

So people that have maneuverability issues, have trouble with the weight of cast iron, uh they're going to like the field.
I think if you are in the market for a lighter cast iron pan, you might really like the feel, especially if your cook top can get it heated evenly.
9:02 supports Prudent Reviews Cookware Reviewer
The thinner, lighter construction makes it easier to pick up and maneuver, and it heats up quickly.

performance tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites base and rim, heating speed, non-stick surface

The smooth surface performed well in the egg test. After a slight nudge, the egg slid around with no sticking, and despite not having pour spouts, the flared rim didn't drip.
despite not having pour spouts, the flared rim didn't drip
10:34 supports Uncle Scott Beginners
Now, on the upside here, blasting that pan up to 400°, that could have easily, if that had been a wide um carbon steel pan, some uh cast irons that easily could have warped or damaged the pan. But thankfully, the field um it took that blasting and remained flat. So, that's a good thing.

durability tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability, warp resistance

cooking red meat in a pan at high temperatures on a gas cooktop really does add some color to a piece of cookware, whether you're cast iron or carbon steel. And I think this was very good for the seasoning on this field.
Um, 0 to 10 cooks, 60%. So, lots of people are having better luck with the field um than I have had so [music] far.
7:03 objects Uncle Scott Beginners
Now, it's a high-end pan. Uh list for about 165. I got mine 20% off on a sale, so they do go on sale from time to time, but a fairly expensive pan.

value tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites price (against)

Not quite as much as a smiddy, but definitely five or six times more than a comparable lodge.
But it's not going to change the fact that um I've had a little bit of difficulty with this with this guy and it's not worked as well as some lowerric cookware right out of the box. So, there's still a um problem with the value proposition there.
2:31 mixed Uncle Scott Beginners
I can get eggs to slide and release. Now, thank goodness the um the seasoning is developing and coming in, but I have yet to cook a single egg that I would really really love to eat in this guy.

performance tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites heating speed (against), non-stick surface, searing and crust

And holy cow, this thing is cooking very quickly, setting up very quickly. It's slid, but this is kind of one of those brown uh what I call internet eggs. [music] It slid, but it is kind of like shoe leather, and they wouldn't actually want to eat this egg.
Uh, normally I flip my steaks at two minutes when I do a hightemp sear on the stove top. So, I checked it at 2 minutes and actually I thought it could use a little bit more time. So, I put it back on that first side and gave it another minute. So, at 3 minutes I turned it and um, very nice browning and sear on there.…
And I'm going to say here that I can get an egg to slide now. The field, I mean, it's definitely come in. You can see the difference. It's darker and it's gotten better. But I am still waiting. I have yet to cook a truly delicious uh perfect fried egg in this guy after a month and a half of heavy seasoning and usage.
2:31 objects Uncle Scott Beginners
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.

durability tested it Field Cast Iron Review: Egg Problems & Great Gratins

Owned 2 months

Cites maintenance (against), seasoning durability (against)

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.

Smithey cast iron skillet

3 voices 16 claims 5 objections

What do buy it for life enthusiasts and home cooks say about cast iron skillets in general?

Not a recommendation for a specific product — technique, materials and what to look for in cast iron skillets. Citable on its own terms.

8:33 supports Hannah Buy It For Life Enthusiasts
First, a broad cooking surface. We preferred pans that offered at least 10 inches of flat cooking surface.

recommendation tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

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
3:01 supports Hannah Buy It For Life Enthusiasts
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.

performance tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

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.
2:01 supports Hannah Buy It For Life Enthusiasts
Generally being a single piece of metal also makes these skillets very sturdy.

durability tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

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.
0:30 supports Hannah Buy It For Life Enthusiasts
In terms of cooking, there's very little these pans can't do.

performance tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

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
0:00 supports Hannah Buy It For Life Enthusiasts
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.

use-case fit tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

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.
0:00 supports Prudent Reviews Cookware Reviewer
Most cast iron skillets today come pre-seasoned so you can start cooking right away

performance You've Been Lied To About Cast Iron Cookware

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
Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan
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
3:38 supports Prudent Reviews Cookware Reviewer
In my experience, cast iron works perfectly fine on electric glass cooktops. I know this because I've cooked hundreds of meals in cast iron on my electric cooktop without any issues

use-case fit owns and uses it daily You've Been Lied To About Cast Iron Cookware

Cites heat retention, seasoning durability, stovetop compatibility

Also, I've never experienced problems with the cookware radiating excessive heat back onto the cooktop, nor have I heard of this being a common issue from others
Bacon cooks really well in cast iron skillets, and cooking fatty meats like bacon can contribute to the seasoning process
2:08 objects Prudent Reviews Cookware Reviewer
Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan

performance You've Been Lied To About Cast Iron Cookware

Cites acid resistance (against), even heating (against), heat conduction (against), heating speed (against), non-stick surface (against)

But a well-seasoned cast iron pan still needs to be greased. And even when it is greased, eggs can sometimes stick if the temperature of the pan isn’t right
For example, simmering tomato sauce or braising short ribs in red wine for extended periods will damage the seasoning and make your food taste like metal
But when people say it heats evenly, they're wrong. The truth is that iron is a terrible heat conductor. Because it has a much lower thermal conductivity than other cookware materials like aluminum and copper, it doesn't heat as fast or evenly
But it takes a while to get there, and as it heats up, the middle of the pan closest to the heat source will be significantly hotter than the sides
0:00 objects Prudent Reviews Cookware Reviewer
Although cast iron without seasoning will rust, the seasoning process is easy and you don't need to do it often

durability You've Been Lied To About Cast Iron Cookware

Cites durability (against), rust resistance (against)

However, cast iron is actually brittle. It contains about 98% iron and 2% carbon. The carbon adds hardness but also makes the material more brittle
Unlike other metals like aluminum and steel, cast iron isn't ductile, which means it will break before it bends
If you drop a cast iron skillet or subject it to extreme pressure, especially against a hard or pointed surface, it can crack and break
5:31 mixed Lisa Cookware Reviewer
Cast iron, that is a very heat-retaining material. Once we preheated the pan, we dropped that burger, it stayed pretty steady and it got quite hot. We got a deep brown crust almost to the verge of being almost burned, which is, I kinda like it that way, but not everybody does. By the time we were really ready to take…

performance tested it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites flavour impact, heat control (against), heat retention, non-stick surface (against)

The stainless steel pan, as is their want, left some fond. It stuck a little bit. There was a brown spot where the burger had cooked, and that's great if you're gonna make a pan sauce or whatever. It's not a non-stick pan. It has none of the traits of non-stick the way cast iron or very well-seasoned carbon steel have.
1:00 supports Prudent Reviews Cookware Reviewer
Unless you plan to use your Dutch oven over a campfire, get one that's enameled.

recommendation 10 Dutch Oven Buying Mistakes to Avoid

Cites browning visibility

Although I appreciate that a dark interior makes discoloration less noticeable, it's more important to be able to monitor your food's progress. So, if all else is equal, I prefer Dutch ovens with a light interior.
5:05 objects Luis J. Cookware Reviewer
in my experience that's not the case either because bacon as I said has nitrates has preservatives has sugars in it and it makes a gunky mess and none of that stuff is actually going to help out for your seasoning so with that said as well my experience with bacon in the beginning is a big No-No I wouldn't recommend…

recommendation owns and uses it daily Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites maintenance (against)

4:31 objects Yair Home Cooks
I feel from my friends that have iron cast pans and from videos I saw online, because before I bought this stainless steel one, I was thinking what should I buy, I had the feeling that iron cast pans are a bit like Tamagotchi that you need to take care of it, and you need to make sure to not cook specific things, like…

use-case fit relaying someone else I Switched to Stainless Steel Pans 3 Years Ago. No Regrets

Cites maintenance (against)

3:38 objects Prudent Reviews Cookware Reviewer
GE's support documentation says to avoid cast iron on its electric stoves for two reasons. First, cast iron can scratch the surface of the cooktop

use-case fit relaying someone else You've Been Lied To About Cast Iron Cookware

Cites heat retention (against), maintenance (against), rust resistance (against), seasoning durability (against), stovetop compatibility (against)

Second, cast iron retains a significant amount of heat. That heat can radiate back onto the cooktop and cause the burner to shut down if the surface temperature becomes too high
But simply cooking bacon is not the best approach to build an initial layer of seasoning, and here’s why. First, most bacon contains sugar, and that sugar will caramelize and make the surface sticky
Secondly, bacon and other animal fats can become rancid if you cook with those fats and store your skillet without washing them off completely
And lastly, the purpose of seasoning cast iron is to prevent rust. When you cook bacon, the fat only covers the interior of the skillet, leaving the exterior and handle unseasoned and unprotected
1:30 objects Prudent Reviews Cookware Reviewer
One thing that carbon steel and cast iron have in common is that the material itself doesn’t conduct heat well.

performance Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites heat conduction (against), heat control (against), non-stick surface (against)

One thing that carbon steel and cast iron have in common is that the material itself doesn’t conduct heat well.
When you turn the heat down on a cast iron pan, it takes a while for it to cool down. The downside of this is that you need to pay close attention when cooking. If you don’t, the pan can quickly overheat and burn your food.
Certain meats might stick slightly, but if you leave them for a minute and allow a crust to form, they will naturally release from the pan.
However, you still need oil or butter and if the seasoning is worn down in some spots, delicate foods like omelets and scrambled eggs can still stick.
The downside to stainless steel and enameled cast iron is that delicate foods like eggs and fish are more prone to sticking.
The downside to stainless steel and enameled cast iron is that delicate foods like eggs and fish are more prone to sticking.