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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.

16 people we have grounds to call chefs and home cooks make 195 quoted claims about skillets across 31 sources. Membership of each group is recorded per person with its own evidence, 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

6 voices 39 claims 8 objections

3:31 supports Julia 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

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 35 claims 16 objections

1:30 supports 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 Chef was given the product
when we did our unboxing video they sent us an 8 I love the skillet I do

recommendation owns and uses it daily 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 Chef was given the product
but when I run my hand across it it was the smooth finish

performance owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Cites non-stick surface, surface finish

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
1:00 supports Kent Rollins Chef was given the product
but also when I look down at it I've seen the thickness of the walls it reminded me so much of an old Griswold or an old piece of Wagner ware

durability owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Cites build quality, ease of cleaning, seasoning durability

the more you use it the better it is going to become to you the slicker it's going to get the better finish it has
now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…
they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago
5:01 supports Kent Rollins Chef was given the product
it ain't no work to it this skillet pays dividends every day that I cook into it because number one we're getting to absorb iron number two Shannon and the beagles really happy because I didn't burn nothing

value owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Cites maintenance

1:00 supports Kent Rollins Chef was given the product
number one thing I liked about it when I pull it out of the box was the weight

handling owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Cites weight

3:00 notes Kent Rollins Chef was given the product
I've been using this skillet for a month and a half every day is it solid black everywhere no it's got some bronze coating to it a little spotted in colored a little motley color

durability owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Owned 2 months

Cites seasoning durability

2:30 notes Kent Rollins Chef was given the product
I've noticed in these filled skillets too that they finish a little different than say that other stuff that I had I won't say it's slower but it comes out looking a little different than anything I'd ever seen I won't say it spotted but I'll call it a little lacy is that a bad thing no not that it's not seasoned…

appearance owns and uses it daily Field Company Cast Iron Skillet Follow Up Review

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.

Cites appearance

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.

Smithey cast iron skillet

3 voices 12 claims 1 objection

3:31 supports Julia 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 (against)

Finex cast iron skillet

3 voices 11 claims 4 objections

6:02 supports 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
8:36 supports Luis J. Cookware Reviewer
so overall this number 10 has done wonderful it's held up seasoning really well it's cooked really well besides that small little defect with my time that it tends to warp I've had no issues and uh as you know as I said it cooked my breakfast beautifully and I'm happy with it so two years it's done great I'm happy and…

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

Cites seasoning durability

2:03 supports Luis J. Cookware Reviewer
okay guys so now let's just talk about the cooking performance of this Skillet of the finex number 10 and I'm not disappointed because I've done a lot of things I've done gravies I've done um like uh searing a steak and then making a sauce with deglazing using wine beef stock or chicken stock you know and things like…

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

Cites acid resistance, heat retention, seasoning durability, versatility

you know yes the seasoning does take a hit but it bounces back right away and then it's back to its seasoned Glory even seasoning
but that's just pretty much the only downside to these Skillets they they cook beautifully they work beautifully they're heavy enough to retain a good amount of heat but they're not too heavy to the point that they're just over you know like overwhelmingly heavy
6:35 objects Luis J. Cookware Reviewer
one of the cons about the finex Skillets and probably one of the biggest downsides to them is the fact that there is nothing you can specifically do with the spring handle and the end cap uh to where you can remove it so that way you can have um you know the ability to season that cast iron shaft that is you know for…

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

Cites repairability (against)

0:00 supports Luis J. Cookware Reviewer
so with that said guys this video is going to be about finex cookware and specifically my number 10 which is now two years that I've had it two years that I've owned it and used it as you can see the seasoning has developed really well not completely jet black but we'll get into the specifics right now

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

Owned 2 years

Cites maintenance, seasoning durability

to be honest it holds up really well um it's not difficult to maintain it's not difficult to keep seasoned and and honestly the more you use it the more you cook with it the better it does become and that's just something that I love about Finance they're not they're easy to maintain they're not hard and the seasoning…

Stargazer cast iron skillet

2 voices 20 claims 6 objections

2:31 supports 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
3:01 supports Kent Rollins Chef
one other thing that I really liked about it from the start when I first seen it was the depth that it had I think this thing right here you could put a lot of gravy in there folks and that'd be some fine dining

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

Cites seasoning durability, shape and form, size and capacity

you can pour out of it without it running down the side of your Skillet all the time
it accepted seasoning fairly well in the beginning it did
so all in all the skillet performed well and it's seasoned well
0:36 supports Prudent Reviews Cookware Reviewer earns commission on this
Overall, it cooks as well or better than any cast iron I've tested.

best in class tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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.

5:01 supports Prudent Reviews Cookware Reviewer
Unlike the Lodge and Victoria skillets, the cooking surface is smooth and because of that, it performed extremely well in the egg test. The egg released immediately and slid around the pan without any help from the spatula.

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

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

The flared rim also poured cleanly.
It was one of the fastest skillets to heat, but there was a large difference between the center and the edge after 2 minutes, and heat retention was middle of the pack.
2:37 objects Prudent Reviews Cookware Reviewer earns commission on this
The number one downside to Stargazer is the high price. Lodge, which is arguably the most well-known cast iron brand, sells its skillets for less than half the price of Stargazer.

value tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 price (against)

but you pay a premium for it
0:36 supports Prudent Reviews Cookware Reviewer earns commission on this
It's an ideal skillet for searing and roasting meats because the temperature doesn't fluctuate as you add ingredients; it stays hot and it cooks evenly.

use-case fit tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 even heating, heat retention

0:06 supports Prudent Reviews Cookware Reviewer earns commission on this
First and foremost, the performance of this skillet is excellent. I've used it to cook steak, chicken, fish, and several other meals, and every time the food comes out great.

performance tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 ease of cleaning, even heating, heat retention, induction compatible, non-stick surface, searing and crust, surface finish

The skin on the chicken gets golden and crispy, salmon gets an even sear, and steak gets nice and charred.
But once it's hot, it retains heat really well.
If you compare Stargazer next to other brands you'll notice that the Stargazer cooking surface is significantly smoother. This is due to their proprietary two-step treatment that smoothes out the surface while creating enough texture for the seasoning to stick to.
Because of this foods like eggs and pancakes are much less likely to stick and it's easier to clean.
There are a few things I like about the bottom. First, there's no heat ring like you'll find on some cast iron skillets. It sits completely flat which helps it heat evenly on electric and induction cooktops.
3:37 objects Prudent Reviews Cookware Reviewer earns commission on this
but I noticed after using the skillet a handful of times that the seasoning wears off. Because they apply such thin layers, you need to apply one or two more coats either before you start cooking or soon after.

durability tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 maintenance (against), seasoning durability (against)

3:07 objects Prudent Reviews Cookware Reviewer earns commission on this
it's not the most comfortable to hold

handling tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 storage and stacking (against), handle (against)

but these edges can dig into your hand
They remind me of a wider version of All-Clad handles which people often complain about.
Also the long handle makes it a bit more difficult to store.
3:07 supports Prudent Reviews Cookware Reviewer earns commission on this
It's an heirloom quality piece

durability tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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

2:07 supports Prudent Reviews Cookware Reviewer earns commission on this
The final pro I want to mention is the fact that Stargazer skillets are made in the USA. This is a company of skilled craftsmen that's proud to manufacture its products in America using domestically sourced recycled iron. The casting happens in Wisconsin then the Skillets are shipped to Ohio for machining and finally…

value tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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, price

The main reason Stargazer costs more is because of the manual steps involved. This is not a mass-produced skillet; each one is hand finished seasoned and carefully inspected.
It's worth mentioning that they offer a military discount to active service members and veterans.
The main benefit of Stargazer is the design features that enhance the comfort and overall experience.
If those features are appealing to you, it's well worth the investment.
so it's worth spending a little bit more up front to get something you'll love
2:07 supports Prudent Reviews Cookware Reviewer earns commission on this
Second I really like the engraved logo and name. It makes a statement and it looks pretty cool in my opinion.

appearance tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 appearance

Lastly they stamp the date that the skillet was casted on the bottom of the helper handle. This skillet was made on August 15 2022. I like this because it adds keepsake value
Each Stargazer cast iron skillet is hand seasoned with two coats of a blend of canola, grapeseed, and sunflower oil. This results in their signature bronze color which looks great
0:36 supports Prudent Reviews Cookware Reviewer earns commission on this
Another thing that makes this Skillet unique is its long handles which are significantly longer than most cast iron skillets. The handle on the 12-inch Stargazer Skillet is 7.6 inches long. For comparison, the handle on this 12 inch Calphalon Skillet is 4.75 inches.

handling tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will 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 ergonomics, handle, heat resistance, shape and form

The extra length makes it easier to maneuver the skillet while keeping your hand away from the heat.
I've also noticed that the Stargazer handle stays cooler thanks to the y-shaped design that disperses heat.
The helper handle opposite the main handle is also much larger and easier to grip than the ones on most cast iron skillets.
Another feature I really like about Stargazer is that it has a flared rim all the way around for easy pouring from any angle. Most cast iron skillets have a pour spout on each side which is a bit more limiting.
It has a cup-shaped design that ensures your hand won't slip or rotate when you tilt the skillet

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.

1:30 supports Lisa 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, daily 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 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 and uses it daily 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.
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.
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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
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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.
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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
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Carbon steel, with its lower carbon content, is more pliable. In other words, it can be bent and shaped without cracking.

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

Cites acid resistance, durability, ease of cleaning, flexibility, maintenance, scratch resistance, seasoning durability

carbon steel pans are made thinner and significantly lighter than cast iron while still being incredibly durable.
For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.
For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.
But you don't need to do it often and after you do it once, you realize how easy it is.
In my experience, mild dish soap does no harm.
One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.
And there's no coating or enamel that can wear down or chip.
You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.
It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.
1:00 objects Prudent Reviews Cookware Reviewer
The higher carbon in cast iron makes it harder but also more brittle. That's why cast iron has such thick walls - thinner walls would be prone to cracking.

durability owns and uses it daily Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance (against), dishwasher safe (against), durability (against), maintenance (against), rust resistance (against), scratch resistance (against), seasoning durability (against), warp resistance (against)

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.
Bare cast iron pans have this same issue.
Carbon steel consists primarily of iron, which rusts when exposed to water and air.
The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.
The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.
And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.
if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.
One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.
You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.
The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.
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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
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One of carbon steel’s biggest strengths is its versatility. It’s compatible with all cooktops, even induction, and you can use it safely in the oven, under the broiler, and on a grill.

use-case fit Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites heat resistance, induction compatible, non-stick surface, oven safe, versatility, weight

Because of its high heat tolerance, it’s ideal for searing and browning.
Because it’s much lighter than cast iron, it’s great for sauteing vegetables, tossing food, and any other situations that require you to lift and maneuver the pan.
The lightweight construction, high heat tolerance, and relatively slick surface make it fantastic for one-pan meals and recipes that require searing on the stove and finishing in the oven.
7:32 objects Hannah Buy It For Life Enthusiasts
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.

durability Are Carbon Steel Pans Really The Best? | Gear Heads

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.
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.
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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.
5:32 supports Prudent Reviews Cookware Reviewer
avoid the risk altogether by using cookware like carbon steel, cast iron, or enameled cast iron, which don't contain either of these elements.

recommendation Stainless Steel Cookware: The Health Risk No One Talks About

Cites safety

avoid the risk altogether by using cookware like carbon steel, cast iron, or enameled cast iron, which don't contain either of these elements.
avoid the risk altogether by using cookware like carbon steel, cast iron, or enameled cast iron, which don't contain either of these elements.
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)

1:30 supports Prudent Reviews Cookware Reviewer
However, because carbon steel pans are typically made thinner than cast iron, they heat up much faster and respond to temperature changes more quickly.

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

Cites heat control, heating speed, non-stick surface

The answer is responsiveness. When you turn the heat up or down, the temperature of the pan changes quickly. This gives you more control.
But in general, carbon steel is more responsive than cast iron, and in some cases, it's more responsive than stainless steel.
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.
A well-seasoned carbon steel pan releases food similar to a non-stick pan.
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)