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Best Cast Iron Skillet

There is nothing quite like watching breakfast sizzling in a cast iron pan. But not all cast iron pans are built the same, so we put 5 skillets through our rigorous testing regime to see which one would crisp, fry, and sear the best.

Skeppshult Professional Walnut

Skeppshult Professional Walnut

Best Premium Cast Iron Skillet

This stylish cast iron pan will sear steaks to perfection. It is heavier than it looks, and had the best release of any cast iron pan in our tests.

3.7
4.0
4.5
3.5
2.0
3.0
4.7

Pros

  • Beautiful design
  • Slick surface
  • Perfect for searing meats
  • Holds heat for a long time
  • Steady heating

Cons

  • Wooden handle has to be removed for oven use
  • Requires maintenance after cooking
  • Shape is not very versatile
  • Expensive
  • Heavy and not well-balanced
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De Buyer Mineral B

De Buyer Mineral B

Best Carbon Steel Pan

This carbon steel pan had the best release of any metal pan in our tests. It is heavy and built to last forever while giving you great versatility at a good price.

3.7
3.6
5.0
3.3
2.5
3.6
3.5

Pros

  • Great nonstick for metal pan
  • Versatile shape
  • Virtually indestructible
  • Well-balanced
  • Good Value

Cons

  • Unsteady heating
  • Needs to be seasoned properly
  • Large footprint for storage
  • Surface seems a bit small for a large pan
  • Uncomfortable handle
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We loved our Lodge pan with its classic shape and slick, well-seasoned surface. It is ready to go from stovetop to oven and even on an open fire or grill. This pan can do it all.

3.6
3.9
5.0
2.6
2.0
3.9
4.1

Pros

  • Incredibly durable design
  • Slick seasoned surface
  • All-purpose design for stove and oven
  • Classic design—always in style
  • Steady once heated
  • Good size and volume

Cons

  • Uneven heating
  • Requires maintenance after cooking
  • Angled corners inhibit spatula maneuvers
  • Handle gets very warm
  • Heavy
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Le Creuset Signature Enamelled Cast Iron

Le Creuset Signature Enamelled Cast Iron

A Stylish Cast Iron Without All the Fuss

This enamel coated cast iron pan is the king of comfort foods. The coloured exterior adds a bit of joy and warmth to your kitchen while holding a lot of food.

3.5
3.4
4.0
2.2
3.5
4.5
4.5

Pros

  • Gorgeous design
  • Great durability
  • Enameled coating makes it easy to maintain
  • Versatile
  • Holds a lot of food

Cons

  • Uneven heating
  • Very heavy
  • Expensive
  • Unsafe handle
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Premium Cast Iron: Skeppshult Walnut 24cm

Frying Pan Skeppshult Professional Walnut TestHut

3.7
4.0
4.5
3.5
2.0
3.0
4.7

Skeppshult Features & Specs

  • Size: 26 cm (10 inch)
  • Weight: 2.25 kg
  • Material: Cast Iron
  • Coating: Pre-seasoned
  • Handle: Walnut
  • Dishwasher safe: No
  • Metal utensils: Yes
  • Oven Safe: Yes (Removable handle)
  • Hobs: Gas, electric, ceramic, induction

Our premium upgrade option for cast iron skillets is the Skeppshult Walnut series. We tested the 24 cm version of this pan, and it was a joy to work with.

Frying pan Skeppshult top

The first thing you notice about the Skeppshult is the elegant design. The pan has low sides made of thick, pre-seasoned cast iron. The long wooden handle gave a safe and comfortable grip. And when you start cooking, the steadiness of this thick, cast iron skillet shines through. We found that this pan held heat very well in all of our tests, and this made everything we cooked turn out beautifully. It is hard to overstate the steadiness of this pan with its 5mm thick base; once it gets up to temperature, it stays there. It reached 230°C after 4 minutes in our test, and stayed at that temp throughout. It also kept food hot long after removing it from the hob. This thickness makes the pan heavy, weighing in at 2.45 kg.

It was especially good with evaporation because of the low sides, meaning that our pan sauces turned out thick and rich—creamier than the Lodge.

The Skeppshult also had the best release of any of our test pans. It was even better than the Lodge when it came to edge to edge nonstick tests. Our thin crepes and omelettes left no residue behind, and cleaning up was as easy as wiping up with a paper towel.

Frying pan Skeppshult Walnut omelette test

The skillet is slightly less durable than the Lodge because the wooden handle can deteriorate over time, but we expect that with care, it will last for decades. You do have to remove the handle before you put the pan in the oven, though, which is one more step when you season or bake with it.

Cleaning and caring for this pan took about the same effort as the Lodge. After cooking, we had to heat the pan to dry it and then oil it to keep it well-seasoned.

This version of the Skeppshult is a serious frying pan, and it is less versatile than the Lodge skillet. The shallow sides make it great for searing and browning, but it isn’t so good for deep frying or stir-fried vegetables. It only holds 1.2 litres, but the surface area is large enough for 6 chicken legs.

Skeppshult Professional Walnut Frying Pan cooking

The pan gets really high marks for design being one of the best looking pans in our test. If you want to hang the skillet, however, you do need the right kind of hook because of the thick iron ring around the hanging hole.

What we didn’t like

The only thing that we didn’t like about the Skeppshult was the lack of versatility. The low sides made cooking anything liquid or with lots of volume difficult. It also lacks any lip or spouts, so pouring is a challenge.

Like other cast iron pans, it did not heat evenly with a 27°C difference across the surface of the pan in our long-term frying test.

When we first got the skillet, we were worried about seasoning it with the wooden handle, but we were happy to find that it is removable, so that was a non-issue.

Conclusion

So if you want to get something a little more classy than the everyday Lodge, and you are willing to spend a little more, we recommend the Skeppshult Walnut skillet. Skeppshult also has a variety of styles to choose from, so if you are looking for a more versatile pan, we recommend browsing the Skeppshult line.

Cast Iron Killer?: Debuyer Mineral B 26 cm

De Buyer Mineral B Frying Pan TestHut

3.7
3.6
5.0
3.3
2.5
3.6
3.5

De Buyer Mineral B Features & Specs

  • Size: 26 cm
  • Weight: 1.9 kg
  • Material: Carbon Steel
  • Coating: None
  • Handle: Steel with rivets
  • Dishwasher safe: No
  • Metal utensils: Yes
  • Oven Safe: Yes
  • Hobs: All (gas, electric, ceramic, induction)

When we started researching cast iron pans, we kept seeing carbon steel pans being touted as an alternative. These pans are not as popular or well-known as cast iron, but reviews claimed that they were like cast iron, but better. So we ordered the highly reviewed and rated Mineral B pan from Debuyer.

The promise of carbon steel was the steadiness and durability of cast iron in a lighter, easier to use pan that is even more nonstick.

De Buyer Mineral B Frying Pan held in hand

We can verify that this is mostly true. The thing we loved about the Mineral B, is that after a proper seasoning session, the surface was as good if not better than the Skeppshult. Eggs danced around in the pan with just the slightest amount of butter.

The pan is lighter (1.9 kg) than all of the cast iron pans we tested, weighing in at just under 2 kilograms. However, in practical use, the pan is still pretty heavy. It takes some serious wrist effort to get a good flip even with the long handle. We found that this long handle made the pan a bit bulky, and it got warm for such a long handle, reaching 44°C at the thumb spot.

The cooking surface of this pan is smaller than the cast irons we tested, holding just 4 chicken legs because this pan has high sides that are flared. It is deep and will hold up to 1.75 litres of food, so you can use it like a wok for stir-fries, but the seasoning of carbon steel is not as rugged as that of cast iron, so if you cook up high-acid foods like tomatoes, it may strip off. This just means that you will need to re-season the pan, which is not that big a deal.

Frying pan Debuyer Mineral B steak

The shape makes utensil use easy because of the rounded sides and corners. This pan feels right at home when stirring and mixing a stir-fry over high heat.

Like cast iron, the Mineral B is pure metal and therefore virtually indestructible. It can go from stovetop to oven with no worries about heat limits—just make sure to remove the little rubber bee logo from the handle before scorching the pan in the oven or on the grill!

Frying pan DeBuyer Mineral B top

As far as design goes, the Mineral B looks really cool, especially when it is brand new. But it does take on a darker, uneven patina as you use it, so it is not as clean looking as our cast iron pans. It also takes the same basic maintenance as cast iron. After cooking, you have to clean it and dry it on the stove adding a few drops of oil to make sure it doesn’t rust.

What we didn’t like

This pan acted strange in our induction tests, and we really didn’t like how the black circle formed while it was heating on the hob. In addition, the pan was not as steady over time as the cast iron pans overheating in our chicken-breast test reaching over 240°C on electric and 270°C on an induction hob.

We also wish the handle were more ergonomic and less bulky, the flat sides cause discomfort when gripping. The pan has a very large footprint making it hard to store.

Conclusion

Overall, we think that the Mineral B is a great alternative to cast iron. If you like the idea of cast iron, but you want something with a more consistent release and a pan that is a little lighter, then this is a great alternative.

TestHut’s Top Choice: Lodge Classic Cast Iron Skillet 10.25”

Lodge Classic Cast Iron Skillet TestHut

3.6
3.9
5.0
2.6
2.0
3.9
4.1

Lodge Skillet Features & Specs

  • Size: 26 cm (10 inch)
  • Weight: 2.25 kg
  • Material: Cast Iron
  • Coating: Pre-seasoned
  • Handle: Cast iron
  • Dishwasher safe: No
  • Metal utensils: Yes
  • Oven Safe: Yes
  • Hobs: Gas, electric, ceramic, induction

It should come as no surprise that the Lodge 10” Cast Iron Skillet is our winner. Lodge has been an industry leader for a long time and has been making their signature pans for over 100 years, so they know what they are doing. The iconic design just works well, and that is why they continue to be popular and beat out the competition. Not only are they great pans, but they are also quite affordable which is the reason we chose the Lodge over Skeppshult despite it scoring slightly lower in our tests.

This Lodge came pre-seasoned out of the box ready to start cooking, and we put it to work. The first thing we noticed was that this cast iron skillet delivered excellent cooking results and was very nonstick for a metal pan. With just a little butter added to fried eggs, they floated around the pan just like the videos we had watched. When making home-fried potatoes, they cooked up evenly from edge to edge, and the oil stayed at a steady temperature with little fluctuation. This steadiness was confirmed in our lab tests where it held steady at 230°C.

Frying pan Lodge cooking results

The skillet is pure cast iron with a short cast iron handle, so it is as durable as a pan can be. There is no reason to think this skillet won’t be around in 100 years, still ready to fry up some bacon over a campfire.

This cast iron skillet also needed maintenance after every session requiring first cleaning, then drying on the hob, and finally rubbing with oil to keep the seasoning fresh and to prevent rusting. During our testing we also had to re-season the pan twice which took a few hours of heating in the oven each time.

The Lodge is a very versatile pan because it is deep enough to cook just about anything, and it can hold a lot of food—up to 6 chicken legs at once with a capacity of 2.1 litres. We made an incredible deep dish pizza as well as Dutch babies in this pan that turned out beautifully and released from the pan with no residue. The sharp corners do make working a spatula a bit difficult, but this wasn’t a deal breaker for us.

Lodge Classic Cast Iron Skillet Cooking

At 2.25kg, the Lodge is a bit heavy, but lighter than the other cast iron pans in our test.

The iconic shape of the Lodge earned it high marks for aesthetics, but it wasn’t the most beautiful pan in our test. We did find the hole in the handle to be perfect for hanging the pan on a hook for storage.

What we didn’t like

The one thing we all agreed on about this skillet was that the short handle got dangerously hot while cooking reaching over 40°C. We realize that the handle is iconic, and it is a part of the cast itself, so there isn’t much that can be done about it.

Cast iron pans are also notoriously uneven, and the Lodge was no different. In our toasted flour test, we saw a hot spot right where the hob touched the pan. It did even out during our longer cooking test, but there was still a 25°C difference across the surface of the pan which is much more than the average in our tests.

Conclusion

Overall, you cannot go wrong with a Lodge skillet if you are in the market for a cast iron skillet. They also have a variety of pans like the Chef Collection pan with a longer handle and rounded corners for even more versatility. We are certain that any Lodge pan will prove to be a quality product.

Also good pans

While the Lodge and Skeppshult were clear winners in our tests, other pans that we tested also did well. This skillet offers some options that the Lodge and Skeppshult do not.

LeCreuset Signature Cast Iron Round Skillet 26 cm

Le Creuset Signature Enamelled Cast Iron TestHut

3.5
3.4
4.0
2.2
3.5
4.5
4.5

Le Creuset Features & Specs

  • Size: 26 cm
  • Weight: 2.7 kg
  • Material: Cast Iron
  • Coating: Enamel
  • Handle: Enamel coated cast iron
  • Dishwasher safe: Yes (but not recommended)
  • Metal utensils: No
  • Oven Safe: Yes (250°C)
  • Hobs: Gas, electric, ceramic, induction

The LeCreuset enamelled cast iron pan is an eye-catching addition to any kitchen, but unfortunately, it cooked like an average pan in our tests.

This Marseilles blue beauty arrived to high expectations in our test kitchen. Its enamelled surface promised the cooking experience of cast iron without the messy maintenance. Unfortunately, we found that the well-seasoned surface of the Lodge and Skeppshult produced much better cooking results than the enamel of the Le Creuset.

Frying pan Le Creuset cooking steak

This pan is also really large, holding up to 6 chicken legs with a 2.2 litre capacity, and the heavy cast iron (2.7kg) heated more unevenly than the best pans in our test. There was a 44°C difference across the pan during our long-term frying test. We really noticed this when frying chicken wings. On the edges, the wings were barely cooked, but in the centre of the pan, they browned right up. This type of unevenness makes any cooking experience less enjoyable.

With that said, the pan is steady when cooking, and it holds heat for a long time. We like to think of this pan as a nice comfort-food option. It made lovely macaroni and cheese which bubbled and simmered on the stove. The pan is heavy (2.7kg) and stable enough that you can stir without risking having to touch the short handle which gets really hot. It is also oven safe so you can finish casseroles in the oven. It made a delightful deep-dish pizza.

Frying pan Le Creuset pizza

You have to be careful with the short, cast-iron handle which reached 54°C at the base. We burned ourselves more than one reaching for the pan because the blue coating looks deceptively cool to the touch.

The enamel was not as nonstick as seasoned cast iron; some foods, like omelettes, left residue behind that needed to be scrubbed out. Cleaning was relatively easy because you can use soap and water, and you do not have to follow the same maintenance as an uncoated cast iron pan.

For the price, we don’t think we would opt for a Le Creuset. We understand the appeal and all the prestige that comes with the name, but for straight-up value and cooking performance, there are better options.

After all our testing, we found out that not all cast iron pans are equal. We learned that you can go wrong by going with the cheapest option.

Burnhard Cast Iron Skillet 26 cm

Burnhard Cast Iron Frying Pan TestHut

We tested the Burnhard as a foil for our Lodge. We wanted to see if any hunk of cast iron, once seasoned, would perform in basically the same way. We learned our lesson. Just because they look similar, does not mean that they work the same.

The Burnhard is the impostor pan, and we saw this in both our cooking sessions and testing sessions. The pan is high-centred and yet it somehow got extremely hot in the middle while the outer edges stayed cool. The difference from the centre and one side of the pan was a whopping 54°C. From the first pancake we ruined in this skillet, we knew that it just was not a quality product.

Frying pan Burnhard evenness
On the left flour evenness test.

It has a very rough surface interior, and even after re-seasoning it, the pan never gave us food release anywhere near that of the Lodge or Skeppshult. We just couldn’t coax good results from the Burnhard.

After awhile, we thought maybe the name of the pan was an inside joke—Burnhard, it will burn your food, hard!

This pan did have the highest capacity of any pan we tested holding up to 2.3 litres and weighed in at a hefty 2.65 kg.

Frying pan Burnhard capacity

If we learned anything from this experience, it is that if everyone says a product is good, it probably is, and you shouldn’t buy something different just for the sake of saving a few pounds and avoiding being like everyone else. With that said, we recommend avoiding Burnhard pans and other cheaper alternatives. Not all iron is cast the same.

Cast iron skillet research

Frying pans unboxing

For our cast iron skillet research, we began by learning everything we could about cast iron. We saw how these skillets were made from the casting process through the finishing touches at various manufacturers. Then we turned our attention toward quality pans based on dozens of professional reviews and found that the American Lodge series is the industry standard.

We wanted to find cast iron skillets in various price ranges, so we looked at high-end cast iron which is how we landed on Skeppshult, our Swedish contender.

Then we wanted to see if there really was a difference between basic black pans, so we found a popular low-cost alternative to Lodge called Burnhard from Germany. Initially, we wanted to test the AmazonBasics cast iron alternative, but it was out of stock everywhere we looked.

To round out the cast iron competition we bought a Le Creuset enamelled cast iron pan. And, because we had read so much about it, we picked up a Mineral B carbon steel pan. It isn’t technically cast iron, but it shares many of the same properties.

TestHut testing frying pans

We learned about seasoning and caring for these pans as well as how to cook and what to cook to really get to know cast iron. After countless videos of cast iron enthusiasts showing off their wares, we were ready to get these pans scorching hot and get cooking to see which one was the best!

How we tested

When it comes to cast iron skillets, the most important feature is that they prepare your food perfectly. So we tested cooking performance by cooking everything we could find including eggs to test the pan’s release, fried chicken to see how well they held steady heat, and pizzas and desserts to test oven performance.

Our team of testers included a cast iron veteran, an experienced cook who was new to cast iron, and a complete kitchen novice. We cooked hundreds of dishes with these skillets on electric, induction and gas hobs to see which one performed the best. We made notes about the nonstick performance carefully comparing the results of each pan against the other.

We tested the heating performance of each pan using a professional thermometer. We noted how fast they heated, how steady they were during long cooking sessions, and how even the surface temperature of each pan was.

In our TestHut Kitchen, we performed head-to-head challenges using eggs, bacon, steaks and more to see whether or not, under controlled circumstances, each pan could produce culinary perfection.
We tested ease of use by trying various utensils with each pan as well as making notes about the handles, how hot they got during cooking sessions and how well they were balanced. We also measured heat climb and heating time.

Cast iron skillets cooking

Durability is a huge plus for cast iron skillets, but we still put them through a series of tests to see if they could take changes in temperature by going from a sizzling stovetop to a cold bath.

One of the drawbacks of owning cast iron is that you do have to provide extra care for them, so we tested each pan over and over to see how easy they were to clean and keep seasoned after the messiest cooking jobs. We seasoned and re-seasoned skillets and tested cooking performance afterward to see how seasoning affected cooking outcomes.

Versatility came down to what dishes we could prepare with these pans. We found that a good skillet should be able to go from frying on the stove top to baking in the oven. It should hold a lot of food and be able to pour it out without making a big mess. Flipping with cast iron is always a challenge because of the weight, but some pans did a better job than others. We also tested how each pan was able to produce various sauces.

The final category was design. We rated both the pan’s aesthetic qualities as well as their ease of storage.

You can read more about our testing procedures here.

Cast iron pans overall scores table

Once we finished these tests, we compiled the data and then scored each skillet accordingly using our frying pan criteria. Each criteria was weighted based on importance:

  • Cooking Performance (40%): How well this pan prepared food. This is the most important feature of any frying pan.
  • Durability (20%): How well we think the pan will survive over time. We think that it is important to know that you are getting a quality product that will last.
  • Ease of Use (15%): How easy it is to use. We tested the handle comfort and safety along with utensil use and other features to see how easy each pan was to use.
  • Cleaning and Maintenance (15%): How hard it is to clean and maintain the pan. After each session, cleaning the pan takes time and energy.
  • Versatility (5%): How the design of this pan allows it to be used for multiple cooking tasks. We weighed this lower because you can buy pans in different shapes and sizes for specific purposes.
  • Design (5%): How the pan looks and how easy it is to store.
Frying pan OVERALL SCORE (100%) Cooking performance (40%) Durability (20%) Ease of use (15%) Cleaning and maintenance (15%) Versatility (5%) Design (5%)
Skeppshult Professional Walnut 24 cm 3.7 4.0 4.5 3.5 2.0 3.0 4.7
DeBuyer Mineral B 24 cm 3.7 3.6 5.0 3.3 2.5 3.6 3.5
Lodge Classic Cast Iron Skillet 10” 3.6 3.9 5.0 2.6 2.0 3.9 4.1
Le Creuset Signature Enamelled Cast Iron 26 cm 3.5 3.4 4.0 2.2 3.5 4.5 4.5
Burnhard Cast Iron 26 cm 2.7 2.1 5.0 2.4 1.5 4.0 2.7

Table notes

Overall score: Most pans were very close in the final ratings except for the Burnhard which was clearly not a good pan.

Cooking performance: The Skeppshult was our highest rated pan because of its nonstick properties and how everything we cooked turned out nicely. The Burnhard heated erratically and food stuck to the surface.

Durability: Though all cast iron skillets are quite durable, the Skeppshult lost half a point for the wooden handle which could break or deteriorate over time. And the enamel of the Le Creuset lost a point because it can wear out or crack with use.

Ease of use: With its low sides and safe, comfortable handle, the Skeppshult was the easiest pan to use. The other pans lost points here mostly because of the unsafe handles. The Mineral B also had a safe handle and is relatively easy to care for.

Cleaning and maintenance: The Le Creuset was the easiest cast iron pan to clean because its enamel finish required no post-cleaning maintenance. The other cast iron pans all had to be dried and oiled after each session.

Versatility: The Le Creuset pan was the most versatile for its large size, rounded corners and enamel coating allowing you to cook anything in this pan. The Skeppshult scored low here because of its low sides and small volume. The other pans were all spacious and allowed for a variety of dishes.

Design: We really liked the look of the Skeppshult with its wooden handle and clean lines, and the Le Creuset with its blue enamel finish. The Burnhard scored lowest here with its poor finish quality and an unattractive design.

Cast iron pan and carbon steel buying guide

Cast iron skillets

Once you make the decision to buy a cast iron skillet, there are a few considerations to take into account.

Cast iron  vs. Carbon steel

When it comes down to basic chemistry, cast iron and carbon steel are just about the same. Ironically, cast iron has a slightly higher amount of carbon in it (2-3.5%) which makes it a bit more brittle than carbon steel which has less than 2% carbon.

Cast iron pans are thicker and heavier because they are made from molten iron that is poured into a cast. Carbon steel pans have varying thicknesses and are generally pressed into their final shape so they are lighter and smoother.

Based on the strength of the relative metals, carbon steel pans are actually stronger than cast iron because the steel is a bit more flexible, so they will bend rather than break. Cast iron is a brittle metal.

Neither metal is actually a very good conductor of heat, which means these pans will generally take time to heat up and be rather uneven over any hob.

Both types of pans need to be seasoned in order for them to release food and avoid rusting since they are made of mostly raw iron.

Carbon steel needs to be seasoned just as cast iron pans do, but the seasoning can be done on the stove top and takes less time and is easier.

Unseasoned, seasoned or enamelled

When choosing a cast iron skillet, you have three main choices. You can buy one that is raw iron with no finish on the surface at all. This will mean that you have to season the pan once you take it home to keep it from rusting and to help it release food better. Some people prefer this option because they have their own method of seasoning that is superior to what manufacturers will perform.

Most manufacturers these days will pre-season the skillet for you, so it is pretty much ready to use out of the gate. The quality of these seasonings may vary. They will usually tell you what kind of oil they used (flax, rapeseed, etc.) and maybe how many seasonings the pan went through. It is hard to tell the quality of a factory seasoning, but if you purchase from a reputable manufacturer, it should perform well. You can always re-season it yourself later.

The third option is to buy a pan with an enamel coating. An enamelled cast iron skillet is finished with a coat of enamel which is like porcelain or glass bonded to the surface. This protects the iron from rust and lets you use a cast iron skillet without the general maintenance. However, you also lose the nonstick potential of a well-seasoned cast iron skillet. Enamel can also crack over time with misuse, so it may decrease the lifespan of your cast iron pan.

Carbon steel pans usually come with a layer of wax to keep them from rusting, and then they must be seasoned before cooking. Some pans do come pre-seasoned, ready to use right away.

Thickness

Another consideration to make when choosing cast iron is how thick you want the pan to be. Our favourite skillets, the Lodge and Skeepshult were between 3-5 mm, and this seems to be a good range.

Currently, there are companies making thinner cast iron pans to make them lighter and more maneuverable. The problem with this is that one of the great things about cast iron is that its high density and mass make it hold heat and stay steady while cooking. If you make the pan thinner, it loses this quality.

We also found that the Skeppshult, despite its rather rough surface, was more nonstick than the Lodge, and the only thing we can attribute this to is that it is 5 mm thick at the base. This extra thick bottom seems to help keep foods from burning and sticking.

Carbon steel pans are usually about 3mm thick, and thinner pans will result in scorching or burning on the bottom.

Surface finish

Speaking of rough bottoms, the final thing to look at when buying cast iron is how well the surface of the pan is finished.

Frying pan Le Creuset top

When a pan is released from the mould, it will be fairly rough depending on the quality of the mould itself. Most pans go through a finishing stage where they sand and buff the pan to smooth out any rough spots. This process is time consuming and expensive, so pans with extra smooth surfaces are usually in a much higher price range.

A smooth surface will generally look nicer and give you better nonstick qualities. The downside is that it will not hold seasoning as well, so you may have to re-season the skillet more often depending on how you use it.

To compare surfaces, it is best to actually go to a shop and feel the surface of the pans, but these days, most manufacturers do a good job describing the finishing process for quality cast iron, and you can read user reviews to see how they describe the pans.

Handles

Most cast iron pans will have a cast handle which is formed along with the pan in the mould, but you may also see wooden and riveted handles as well.

Cast handles

These handles are usually relatively short and tend to get hot because they are literally a part of the pan itself. The advantage is that they will generally last as long as the pan, but they may not be as comfortable or safe as attached handles.

Wooden handles

These are usually longer than cast handles and rounded for comfort. They do not conduct heat, so they are very safe. The only drawback is that they need to be removed when you want to use the pan in the oven. They also can be damaged with wear and tear, so they do take some care.

Riveted or welded handles

Frying pan DeBuyer Mineral B handle

Carbon steel pans will generally have riveted or welded handles. These handles are made separately from the pan and need to be attached. Riveted handles will have rounded rivet heads on the inside of the pan which can make cleaning a bit more work. Welded handles will leave the inside of the pan smooth.

These handles are generally safe and secure, but they may get warm while cooking.

Conclusion

Once you decide to take the plunge and buy a cast iron skillet, you join a subculture of society that has a vibrant social media presence. You may find yourself delving into the void by collecting vintage cast iron and refinishing it yourself. Who knows? At the very least, you will have a great pan at a good price that, with care, will last longer than you will!

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