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There is such a thing as lightweight cast iron pans. We've tested them, we don't like them. While lighter, thinner pans were much easier to lift, they simply do not do the thing we really want cast iron to do, retain and conduct plenty of heat for deep even browning.
Cites heat conduction (against), heat retention (against)
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
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'Cause I got a similar All-Clad set for my wedding 13 years ago and I have to say, it looks brand new and I've used it for all those 13 years.
Cites appearance, durability
Owned 13 years
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.
Now let's talk about our winning enamel cast iron option from Le Creuset, another gorgeous pan.
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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.
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.
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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.
So cookware sets are a good deal only if you need a full set and you want the exact pieces they come with. Otherwise we recommend shopping a la carte for what you really need, right?
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This is restaurant performance gear right here.
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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
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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.
We also tested a bunch more and found a best buy from Viking, which was around $110.
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Enamel pans also tend to be more expensive. Our winner from Le Creuset is about $250.
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Finally, their colorful appearance is pretty enough to bring to the table for serving.
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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.
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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
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This pan by Smithey is around $200 compared to the Lodge's, $44 a quarter of the price.
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You can see right here this pan is really smooth to the touch, whereas this one is a little rougher.
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but it's also the heaviest of the three options at eight pounds
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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.
These are also for cooks that don't mind using little to no soap, hot water and a good scrub brush. Our winners from O-Cedar will suffice.
You will need to use a little bit of fat in these pans to get that non-stick ability.
Cites non-stick surface (against)
they carry a rough texture left behind from the sand mold they were cast in
Cites surface finish (against)
Ceramic non-stick pans, also known as green non-stick pans, they use something similar to beach glass but it's a very thin layer. It doesn't off gas in the way that PTFE does, but it's very fallible. It's a thin layer, it can crack, it can actually dry out the moisture. The oils come out of the pan where you use it on…