A cast iron skillet is a must-have for searing steaks and so much more. (Getty Images)(Getty)
The best cast iron skillets give even great nonstick pans a run for their money. With proper care, cast iron lasts forever, and it can be used to cook and bake nearly anything. So while I get that a rough, heavy skillet may not be the first thing you grab for a quick dinner, I can also say that as a graduate of the French Culinary Institute with years of experience writing about food and cooking, cast iron skillets are worth their weight. What's most remarkable about these long-lasting pans is that they are, by nature, nontoxic (no chemical coatings) and easy to clean. And seasoning them, aka making their surface nonstick, is easier than you think.
I sifted through top-rated, pre-seasoned cast iron skillets across varying price ranges to come up with my testing pool. In the end, I tested eight of the most popular 10-inch skillets, evaluating them on maneuverability, user-friendliness (will eggs stick?) and how easy they were to clean and maintain. My picks for the best cast iron skillets of 2025 start at just $27 and are absolutely worth adding to your collection of cookware.
Update, Aug. 13, 2025: We checked all product prices and availability. Our No. 1 pick for the best cast iron skillet remains unchanged.
As a longtime Lodge skillet owner, I can attest that the company makes an indestructible pan that will last forever, as long as you care for it properly. When I used the brand's Blacklock-edition skillet (which is lightweight and triple-seasoned) to fry eggs, they came away with little effort and crispy edges. Yum.
This pan has slightly thinner walls than the classic Lodge skillet. When I seared steak in it and then transferred the pan to the oven, I found it easier to maneuver than the others, probably because it's a bit lighter at 4 pounds, 5 ounces.
Also of note is the handle — it has Lodge's signature teardrop shape, but is more ergonomic and a little longer and feels more comfortable in hand. It also comes with a medium-sized helper handle on the opposite side. I had no trouble moving the pan from the stove to the oven and back. It's a breeze to clean (as most cast iron skillets are) with nothing more than hot water and a synthetic scrub brush.
This 10-inch cast iron skillet from Victoria performed as well as any I tested and rings in at just $27 (and that's when it's not on sale)! The Colombian brand has been manufacturing cast-iron cookware since 1939. This pan is heavy at about 5.5 pounds, but the long, curved handle makes it somewhat easier to maneuver than others, and the helper handle works nicely too.
The cooking surface on this pan feels smoother than most of the others, which may contribute to the ease with which food releases. The pour spouts worked well with just a few drips, and the pan came clean with hot water and a scrub brush. It all adds up to a true value.
At 5 pounds, 10 ounces, this pan is the heaviest one I tested — and it truly deserves its designation as the best cast iron skillet for searing. If you preheat this skillet on the stove and add a tablespoon of neutral oil (I use avocado oil), there is no way you're not going to achieve the perfect crust on a steak. It's also very affordable — $35 when it's not on sale.
Another interesting point of differentiation here is that this pan has a larger capacity (2.75 quarts) than most others. Its wide cooking surface and higher sides make it a good vehicle for cornbread or large frittata, too.
The handle is 6.25 inches long and is placed at a more extreme angle than most of the pans to help with lifting. You'll certainly need the generous helper handle when transferring this pan from range to oven and beyond.
Le Creuset is a heritage brand and its cast iron cookware (my favorite Dutch oven included) is legendary. Why? The black satin finish on its cooking surface heats evenly, and you need only a nominal amount of oil or butter for food to slide off without issue.
This pan withstands high temperatures on the stovetop and is oven-safe up to 500°F. It's certainly not light at just over 5 — but it does have a generous helper handle that's easy to grip with a dish towel or oven mitt. And I can't ignore that it looks great when it goes from the oven to the table, as many colorful enameled cast iron pans do.
As you might have guessed, the biggest drawback is the price! This pan is often on sale for $180, but I'll admit it's an investment even then, though it does come with a lifetime warranty.
I evaluated each skillet for its value, performance and comfort/balance. Here are more details on what to keep in mind when shopping:
Pre-seasoning: I limited my search to pans that come pre-seasoned (coated with oil and heated to create a nonstick effect) so that they could be used right out of the box.
Maneuverability/weight: When it comes to ease of use, it's mostly a matter of personal preference. You may prefer a slightly lighter pan or one with more heft (5 pounds or heavier). You may also find a certain handle design works better for you — for example, a chunkier handle that arches may appeal to a taller person.
Maintenance: Some cast iron pans are designated as dishwasher-safe, and while that may add to their convenience, we recommend handwashing pans to preserve their finish and prevent rusting. Always let pans cool completely before washing in warm water with a synthetic bristle scrubber or sponge.
I assessed the maneuverability, comfort of the handle, ease of cleaning and how each piece performs on the stovetop and in the oven. I used the skillets to cook fried eggs and sear steak. I monitored how long it took the pans to heat up, if there were hot spots and if the pan felt too heavy or simply unbalanced. I noted if food stuck to the cooking surface and how much work it took to clean. I also poured rendered fat from the pan into a bowl to see if the pour spots made a mess or did the job cleanly.
Lodge Pre-Seasoned 10-Inch Cast Iron Skillet ($25): It's Ina Garten's favorite cast iron skillet and probably the most iconic one of the bunch, but I preferred its cousin the Lodge Blacklock because it was lighter and easier to maneuver. That said, you absolutely cannot go wrong with this affordable, classic cast iron skillet. It does exactly what it's supposed to do — and it holds up over time. My colleague, writer and former pro baker Britt Ross, swears by this pan.
Field Company No. 8 Cast Iron Skillet ($165): Splurge alert! If not for its price and a few small drawbacks (no pour spouts and the helper handle is small and not as easy to grip as some others), this skillet would have been a top pick. Field Company is a family-owned and -operated brand that researched the history of cast iron when developing its pans. The resulting product is hand-poured with thin walls and a smooth surface. It also weighs less than other pans, and I found it easier to maneuver. If you're looking for a special gift for someone who truly enjoys cooking and appreciates craftsmanship, this is it. It's the kind of skillet you will pass on to your children.
Utopia Cast Iron Skillet Set ($30): This set of three pans in 6-inch, 8-inch and 10-inch sizes is the best deal around — and it's often on sale for less. I found the handle on the 10-inch pan to be unusually small and it has no helper handle. Aside from these issues, the pan performed well; it was also the lightest I tested, at 4 pounds.
The Pioneer Woman Timeless Beauty Cast Iron 3-Piece Set ($50): You can probably picture The Pioneer Woman herself wielding these pans over an open flame. They're a true value for a set of three, which includes a 6-, 8- and 10-inch pan (though I'm not sure how much use you'd get out of the smallest option). The 10-inch pan is heavy at 5 pounds, 5 ounces, and I found the pour spouts to be a bit messy. Otherwise, it handled most tasks as well as any other good cast iron option.
Even if a brand says its cast iron pan is dishwasher-safe, you should clean it by hand: Use warm water (and a little soap if needed) with a synthetic-bristle scrub brush or sponge. If more elbow grease is required, please don't soak the pan — it can cause rusting! Most brands recommend you simmer some water in the pan for 3 to 5 minutes, then use a scraper or scrub brush after the pan has cooled. Always dry the pan before putting it away to prevent rusting. Some brands recommend rubbing a bit of neutral oil (like canola or avocado) onto the cooking surface after cleaning, but you don't need to do this every time you use the pan.
When choosing a cast iron skillet, consider your daily needs. If you cook for two, you may not need a skillet larger than 10 inches, but if you cook for four or more people, a 12-inch pan is a must.
Cast iron skillets are made entirely of metal and are generally oven-safe up to 500° F. They're designed to be used at high temperatures, but check the manufacturer's materials for specifics.
Yes and no. Cast iron pans are nonstick as long as they are seasoned (read more about that below). To keep the the slick surface intact, preheat the pan for a few minutes and use a nominal amount of cooking fat.
If you have an unseasoned pan or one that needs restoring and re-seasoning, you can easily do it yourself. First, preheat your oven to 450° F. Set your clean, dry pan on the stove over medium heat for a few minutes. Carefully rub the interior with a bit of neutral oil that has a high smoke point like canola or avocado, and put the pan in the oven for 30 minutes. Carefully remove it from the oven (wearing oven mitts!) and rub it with a thin layer of oil. Repeat this process two to three times, and you will have seasoned your pan.
A skillet with light rust can still be used, but you should remove the rust first with steel wool and then season the pan as described above.
Don't worry, it's easy to remove rust from a cast iron skillet. First, scrub it with steel wool and then re-season it, as we explained above.
Use a neutral oil with a high smoke point, such as canola or avocado.
We received complimentary samples of some products and purchased others ourselves, but we reviewed all products using the same objective criteria.