Evidence index · Skillets
Only claims about skillets made by people we have grounds to call buy it for life enthusiasts. The unrestricted skillets evidence is on the skillets page.
buy it for life enthusiasts is who the advice is aimed at.
4 people on record as buy it for life enthusiasts make 53 quoted claims about skillets across 6 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to skillets rather than to fame.
Endorsements and objections about skillets from buy it for life enthusiasts, together, strongest evidence first.
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
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
but it's also the heaviest of the three options at eight pounds
Cites weight (against)
so if you like a little wider handle on the edge go for the ma in but if you like a little bit more of a straight handle then you would go for the eater series
so the handle on made in products tend to get a little wider towards the outside her to Steel pretty much stays straight for their eater Series
Cites handle
the rivets inside are almost identical uh the stainless steel themselves they're both five ply they're both 1810 stainless steel
Cites build quality
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 15 years
I just felt they were like the perfect size to make a one pot dish and they the the heat retention was brilliant in them.
Cites heat retention, size and capacity, versatility
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” 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 tried making a tat tatan in them and um there on in we only made tat tatan in these pans
we use them for all sorts for cooking pieces of meat cooking fish cooking tatans cooking all sorts of stuff but I'm a real fan of these Arga cast iron pans
I guess actually one of the most important pans in our armory are these these little um cast iron solid heavyweight Arga pans. These are actually Arga pans.
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” 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 do love my carbon steel Skillet cuz I eat like three to four eggs a day so I eat a lot of eggs and uh that's my favorite pan
I use this every every single day for my eggs I use it for sunny side up eggs I use it for OV easy eggs I mean they just surf around on this pan they never stick so I use that every day
Cites non-stick surface
I also like to use this for toasting sandwiches things like that
and my trusted carbon steel egg pan no you can use it for more than eggs but that's particularly what I focus on and that would be my All-Star pick
Cites durability
and my trusted carbon steel egg pan no you can use it for more than eggs but that's particularly what I focus on and that would be my All-Star pick
what I really love to use this pan for is pancakes believe it or not if you do a lot of delicate stuff like pancakes or Crepes like that and you don't want them to stick but you still want to get nice color on them enameled cast iron is perfect for that
Cites non-stick surface
there's also enamel coated cast iron now this is from stab this is a beautiful beautiful pan heavy pan
Cites appearance
I wouldn't use this to sear steaks because of the enamel coating
Cites coating (against)
actually the heat retention and the evenness of cooking in this pan if you keep it at a low to moderate temperature this is a beautiful pan to use um and it does provide non-stick for me as well so I use it a lot and I'm big fan of that pan
That's a Hestan frying pan. doesn't look it looks a bit odd
Cites appearance (against)
Now let's talk about our winning enamel cast iron option from Le Creuset, another gorgeous pan.
Cites appearance
Enamel pans also tend to be more expensive. Our winner from Le Creuset is about $250.
Cites price (against)
This pan by Smithey is around $200 compared to the Lodge's, $44 a quarter of the price.
Cites price (against)
You can see right here this pan is really smooth to the touch, whereas this one is a little rougher.
Cites surface finish
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.
Cites seasoning durability
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.
Cites seasoning durability
Not a recommendation for a specific product: technique, materials and what to look for in skillets. Citable on its own terms.
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
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
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.
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.
So a little maintenance upfront and a little bit of maintenance each time after you cook, that's the trade-off for an extremely durable pan that's naturally non-stick.
Cites durability, maintenance (against), non-stick surface
This is a beautiful pan. It's one of my, probably my most reached-for pan.
Our buying, seasoning, and maintenance guide for every chef's secret weapon, the carbon steel skillet.
You don't have to be careful with these pans. That's why I love them. I don't like to baby my pans. I don't like to make sure I'm using a certain spatula.
Cites scratch resistance, repairability
I have my pan here from home. This is little Eddie. Eddie and I have gotten in a lot of fights over the years, and we always make up.
The artisanal pans are a little less maintenance than the traditional pans and they just look beautiful.
Cites appearance, maintenance
traditional pans while they're a few pounds heavier, they have better heat retention
Cites heat retention
You want to wash and dry these pan thoroughly and lightly oil them each time after use to prevent rust and build up that non-stick surface.
Cites maintenance (against), rust resistance (against)
You also never wanna leave these pans soaking in the sink, so if you're that type of cook, maybe cast iron isn't for you.
Finally, their colorful appearance is pretty enough to bring to the table for serving.
Cites appearance
Acidic foods like tomatoes can strip the seasoning from traditional cast iron if simmered for too long in the pan.
Cites acid resistance (against)
Consider a smaller eight inch. I love an eight-inch skillet. It's one of my favorite skillet sizes.
Cites size and capacity
like cast iron, it rusts when it's bare. It requires seasoning or a process that bonds oil to the surface of the pan not only for protection, but also to start the pan on its journey to make it non-stick.
Cites dishwasher safe (against), rust resistance (against)
One thing you wanna note with carbon steel, you don't wanna put these pans in the dishwasher. The dishwasher will ruin the seasoning.
if you want cast iron but would like a lighter pan look to enamel, they tend to be lighter than traditional
Cites weight
you can see this pan has a nice non-stick layer started on it that will build over time. But you can do things in the normal path of cooking that will damage that non-stick surface. Really acidic things, for example, like tomato sauce, or white wine, or lemon juice. They can strip that coating back a little bit. This…
Cites acid resistance (against), seasoning durability (against), repairability
Seasoning is a process. It can take upwards of a year to fully season a pan, even if you use it frequently. And sometimes, the seasoning will look like you're taking one step forward and two steps back. It can look blotchy, and brown, and sad.
there's also a very large carbon steel pan I really don't use this one very much and you can see my seasoning on this is still kind of evolving because I don't use it all that much because this is a very large carbon steel pan
Cites shape and form (against)
they carry a rough texture left behind from the sand mold they were cast in
Cites surface finish (against)
and yes we still use our cast iron and carbon steel panss
Computed only from claims about skillets by people we have grounds to call buy it for life enthusiasts, so the axes answer “according to buy it for life enthusiasts” rather than “according to everyone”.
Domain authority
1 recommender, weighted by demonstrated expertise in skillets. Weighted by expertise in this category, never by audience size.
Independent consensus
1 independent voice across 1 source. How many independent voices converge, unweighted.
Long-term ownership
no dated ownership reports yet. Volume and length of dated first-hand ownership reports.
Performance
no performance claims yet. Claims about how well it does the job.
Value
1 claim about price relative to what it does. Claims about what it costs relative to what it does.
Repairability
no repairability claims yet. Claims about whether it can be maintained or rebuilt.
Community breadth
all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.
Recency of evidence
most recent evidence from 2024. How recent the evidence is. Old evidence is not wrong, just older.
Objections raised
1 negative claim, mostly value. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.
These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.