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Evidence index · Skillets

Skillets: where chefs and home cooks agree

Only the skillets that chefs and home cooks have independently backed. A product one group praises and the other has never mentioned does not appear here.

chefs is an occupation; home cooks is who the advice is aimed at.

20 people on record as chefs and home cooks make 348 quoted claims about skillets across 47 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.

Which skillets do both chefs and home cooks recommend?

Endorsements and objections about skillets from chefs and home cooks, together, strongest evidence first.

Lodge cast iron skillet

7 voices 82 claims 25 objections

12:33 supports Kent Rollins speaking on Cowboy Kent Rollins Chef
so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it

use-case fit Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites availability, versatility

3:31 supports Julia of America's Test Kitchen Chef
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.

recommendation Tested it The Best Cast-Iron Skillets

Cites price

Smithey cast iron skillet

4 voices 28 claims 7 objections

Field cast iron skillet

3 voices 57 claims 26 objections

1:30 supports Kent Rollins speaking on Cowboy Kent Rollins Chef
when I picked it up the very first time out of the box the thing that I liked about it was it was similar to the design of old authentic cast iron folks this is a pretty good lightweight skill it's sort of like the old stuff was made

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites appearance, surface finish, weight

getting on down the field I think the thing that really impressed me the most about it was the weight sure but they had such a good machine finish on there to it
4:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef was given the product
when we did our unboxing video they sent us an 8 I love the skillet I do

recommendation Owns it Field Company Cast Iron Skillet Follow Up Review

Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8” 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 will tell you what they done went and done they don't went and went to making a 10-inch skillet now I've had this about a week and I love this rascal
1:00 supports Kent Rollins speaking on Cowboy Kent Rollins Chef was given the product
but when I run my hand across it it was the smooth finish

performance Owns it Field Company Cast Iron Skillet Follow Up Review

Cites non-stick surface, surface finish

Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good
what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there

Finex cast iron skillet

3 voices 20 claims 10 objections

6:02 supports Kent Rollins speaking on Cowboy Kent Rollins Chef
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

appearance Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

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

Stargazer cast iron skillet

2 voices 28 claims 12 objections

13:03 supports Kent Rollins speaking on Cowboy Kent Rollins Chef
I think the thing that stands out to me about the Stargazer sure it's it's a great design but also really is their customer relations that they build with people in their customer service

reliability Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites warranty

we get so many emails from people say oh they were so nice to talk to they were so nice to visit with and folks that makes a lot of difference
2:31 supports Kent Rollins speaking on Cowboy Kent Rollins Chef
right off the bat when I looked at this the very first time I'm thinking whoa I love the design of this handle because look how far I can stand away from the Heat and this thing is rounded to where it really don't hurt your hands when you grab a hold of it and it's got this v-notch in here which is going to keep it…

handling Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites handle, heat resistance, weight

here look at here a two-handle deal I really like this deal I do
a shorter handle means it's heavier for you to pick up you ain't got the leverage that you might have over here with this Skillet so that longer handle does help you out some on the weight that it's got

Griswold cast iron skillet

2 voices 2 claims no objections from chefs and home cooks

What do chefs and home cooks say about skillets in general?

Not a recommendation for a specific product: technique, materials and what to look for in skillets. Citable on its own terms. There are 131 of them; the 40 with the strongest evidence are below.

1:30 mixednotes Joshua Weissman speaking on Joshua Weissman Recipes Chef
It's kind of situational. I find myself using cast iron maybe 10% of the time.

Two judgements rest on this sentence:

How to Cook With Stainless Steel

if you manage your heat properly and you move it enough around the pan, you could still scramble an egg in here. It's not optimal, but it does still work.
3:31 supports Christopher Scott Buy It For Life Enthusiasts
but this is great for like I love doing stir fries in this I love doing searing steaks in this is great

use-case fit Owns it If I Started Over, I'd Only Buy These Pots & Pans

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
3:38 supports Prudent Reviews Cookware Reviewer
Its ability to hold temperature so stable is why cast iron is the ultimate cookware for searing.

best in class Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

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.
1:30 supports Lisa of America's Test Kitchen Cookware Reviewer
the non-stick pans that you buy are gonna gradually become less and less non-stick. So the great steering that you can get in this pan and its ability to become more and more naturally non-stick makes this a favorite here at The Test Kitchen. All of our Test Cooks love this pan and we love to use it. In fact, we kind…

best in class Uses it professionally Are Carbon Steel Pans Really The Best? | Gear Heads

Cites coating durability, heat retention, maintenance, non-stick surface, versatility

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…
0:30 supports Lisa of America's Test Kitchen Cookware Reviewer
Retains a lot of the properties that we love in cast iron, this ability to retain heat and really put a nice sear on food, but it's much easier to handle.

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

Cites ergonomics, heat control, safety, ease of cleaning, even heating, heat retention, non-stick surface

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…
Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…
In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…
When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.
1:00 supports Christopher Scott Buy It For Life Enthusiasts
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

durability Owns it If I Started Over, I'd Only Buy These Pots & Pans

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
3:38 supports Prudent Reviews Cookware Reviewer
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.

use-case fit Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

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.
2:38 supports Prudent Reviews Cookware Reviewer
Stainless steel pans, especially ones with fully-clad construction, distribute heat more evenly than cast iron pans.

performance Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

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.
8:33 supports Hannah of America's Test Kitchen 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