The Best Cast-Iron Skillets

[@seechangenyc280]

I'm Team Lodge. I have four of their cast iron pans. They make delicious food. No sticking issues. I take good care of them, cleaning and seasoning-wise. Never understood the need to sand. Lodge, "I love you just the way you are."

[@jeffdrew625]

Several Lodge skillets, frying pans, and Dutch ovens are our primary pans. All are over 50 years old and will eventually go to our heirs. Great iron!

[@scmsean]

Smooth is just better.

[@MikeB3542]

​@@scmseanWith regular use, the pebbly Lodge factory finish gets very smooth.

[@adambarron4015]

I had to introduce my cousin to the joys of cast iron. I got him the Lodge combo cooker. While smaller diameter than these, you get both a skillet and a pan. Then, the pan also functions as a lid for the skillet, so you have a mini dutch oven. Coming in at $60 right now, one of the best deals on new cast iron.

[@seikibrian8641]

You can also flip the Combo Cooker upside down and use it as a bread oven. It's a great first step into the cast iron world.

[@johnmine5609]

mainstay enameled 4.5 quart dutch oven with lid under $30 at walmart

[@NC-qc7wd]

I still have my two cast iron skillets from my great-grandmother Cleofe, born in Venezuela, who died in 1973 at the age of 91, I was 10 when she died, and they are lightweight, smooth, and better than ever.

[@hxhdfjifzirstc894]

What a treasure!

[@Alejandra-cv7rj]

Those cast iron pans cost a lot. Mine cost around 150 each

[@mddell58]

I'm still using my mother's WAGNER 10" & 12" cast iron skillets. If I ever need more, I'll simply buy a 'gently used' one from a thrift store, etc. Cast iron is still the very best type of skillets 🍳 ever!

[@dongraham7881]

You really need to add Stargazer Cast iron to the test panel. Polished interior, great balance of mass, great looking, American made. priced in the middle of your range. That said, my collection is mostly Lodge.

[@7c9ND2el]

Stargazer for the win!

[@kennethspenser6281]

I agree ! I have Lodge, Field, Smithey and Stargazer. Like them all but Stargazer is my favorite

[@58harwood]

Agree, I have most of them and if had to choose 1, it would be the Stargazer! The Smithy has more mass and outperforms the Stargazer for certain tasks but the Stargazer is the best all round, and cheaper too!

[@Likelincoln]

Why do y’all prefer the stargazer?

[@58harwood]

@@Likelincoln you should buy a Lodge! 🇺🇸👍 It works reasonably well and is probably the best value, by a long shot! 👌

[@HeidiJohnson01]

I have had my Lodge for nearly 50 years. My old faithful will never (need to) be replaced. ❤

[@Brutish1]

If I had a 50 year old Lodge I would be very happy too. Too bad they don't make them like they did 50 years ago.

[@MikeB3542]

​@Brutish1 The quality of Lodge is still excellent.

[@morrismonet3554]

The easiest way to get a smooth surface on a Lodge is to just use it all the time. The little pores will fill up with carbonized oil and become quite smooth over time. If you are in a hurry a cheap palm sander will smooth it. Heck of a lot cheaper than a fancy expensive pan and works exactly as well.

[@farstrider79]

Really doesn't take that long either.

[@aarondrossart6026]

Yup. I sanded mine and seasoned it a couple times after and it's good to go. If you want cheap, get a lodge If you want fancy/boutique, get a smithey

[@MikehMike01]

They’re being paid to shill the $200 pan, no one else recommends it

[@cseggerman]

Only caution is I see people put too much seasoning on to "fill up" the rough texture and that stuff can flake off or just get gunky rather than smooth. Pre-polishing seems like a far better way to go.

[@morrismonet3554]

@@cseggerman That won't happen if you let it build up with use over time, like I said.

[@arnieadam]

I got a Smithy not long ago...absolutely love it. No longer use my non-stick pans.

[@virginiaf.5764]

I use my mother's 8" cast iron pan daily. It's 75+ years old and still going strong. I was gifted a well-seasoned 12" that also gets a lot of use. They both live on my stovetop. It's worth checking out thrift stores for them. I spotted one today in good shape.

[@barcham]

Even if you find a rusted out one in a thrift shop, as long as it is not cracked it is worth taking home and spending some time cleaning and seasoning. It is impossible to beat an old skillet.

[@ScottLuvsRenFaires]

A thrift shop find can be good, but pay attention. I bought an 8" pan at a thrift shop that was not cracked, but I didn't pay attention to how rough the inside was. When I looked it over back at home I was thinking of grinding it smooth but then I found a brand new Lodge pan at a army surplus store for only a couple $ more than the crappy second hand one.

[@brenda5511]

When my mom passed away, we each took one of her Wagner Ware cast iron pans. Best pan for frying chicken in!

[@bjones9942]

I have my mother's cast iron skillet as well. I would guess it's at least the 75 years old that yours is. I even packed it up and brought it to México when I moved there (where the woman I hired to clean my apartment immediately scrubbed off all the seasoning I'd worked very hard to maintain)!

[@MOMKAT1WV]

I got a Lodge 12" late fal 2022. Loving it. I still use my unfinished Lodge 5qt Dutch Oven received as a gift in 1970. 53 years, is has has lots of cooking and lots of d Seasoning. I got s Lodge griddle at same time. It is slick and smooth from use. I grew up with mom, aunts, grandma who lived by their CI. Grandma cooked on a wood fired range, she baked voluminous amounts of yeast breads and pies in that wood fired oven.

[@catylynch7909]

I have 4 cast-iron pieces that belonged to my parents. Some were owned by my grandparents, although I don't know how all of that history plays out. One piece is a Dutch oven, which I know belonged to my maternal grandmother. It was missing the lid ... somewhere, in the 1920's move from Colorado to Oregon. My mom found an isolated cast-iron lid, at a garage sale in San Francisco, and thought that it LOOKED to be the right size ($1.00). Bingo! The lid has the "drip cones," for even condensation dispersal. It's fabulous. I never had much luck with commercial, electric "slow cookers." This pot goes from any necessary stove-top preparation, to a perfect finish in a low oven.

[@juligrlee556]

I've been using the same 12" cast iron skillet for the past 50 years. I love cooking with my cast iron skillet. If I was 20 once again, I think I would definitely want to have that Smithey No 12 Cast Iron Skillet to use for the next 50 years. I love all my foods browned in the cast iron skillet.

[@b_ks]

I appreciate your saying that the Lodge pan smoothed out in time. That is what seasoning is all about. Thanks for posting. 😊

[@vienna77]

Nothing beats the vintage big logo Griswold! Light and smooth!

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread!

[@kamilleseven283]

Lodge Cast iron for the win! I started off with 1, and now I have 3 different pieces! LOL! I love them.

[@odannyboy7735]

I have a 10" Wapak cast iron with the Erie ghost markings. It's from 1903-1910! We use use several times a week. Love it like a family member, lol.

[@charlesmcmanus4229]

I always polished the inside of my Lodge pans before reseasoning them, and was very eager to hear the results of this review. While I love the idea of a pre-polished pan, the price difference means I’ll be dragging out the power-drill, sanding disk, and buffing pad for any future purchases.

[@hxhdfjifzirstc894]

Yep, you can add the value to the pan yourself, for less than the cost for a factory to add it for you.

[@mjc4942]

Did the same thing for my first lodge. Don't really use that one much now. I have 2 other favorites.

[@vitalsteve1]

theres no real reason to polish it other than esthetics. real world testing has shown a wash/net negative to non stick performance

[@dianereiser6417]

I have a Stargazer and I absolutely love it.

[@jtsholtod.79]

1) Go to a flea market. 2) Buy a cast iron skillet that has some good weight and material left on it for $10-20. 3) Follow any KZbin video on how to clean, resurface and season it. 4) Enjoy cast iron for a whole lot less, with a bonus of having learnt to take care of it.

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread! Also picked up a few other pieces in thrift stores. I found the best way to clean them is to put them in the oven on self-clean then steel wool for the rust that forms. Then coat with real lard and heat them up in the oven. Repeat. After that just use them.

[@prcodes3479]

Love my Field Co. #8 skillet. I chose something lightweight since I wanted an easy to handle every day workhorse skillet.

[@passiveaggressive6175]

I’ve had my Lodge CAS since the pandemic. Yes it’s a bit heavy BUT it works every time. Easy to re season after cooking and to maintain. Only cost £30

[@JacksonWalter735]

The Smithey is gorgeous, but it's polished so smooth that my mother had a difficult time getting her initial seasoning to stick before it became very nonstick. The Stargazer cast iron skillet isn't an option, but that would have been my winner. The interior is still polished smooth, but Stargazer then adds microtextures onto the cooking surface for seasoning to stick much easier (like the Field skillet in the video). My mother was able to get her Stargazer extremely nonstick after 2 rounds of seasoning. Plus it comes with a longer handle that stays cool much longer with the split design, a larger hole in the helper handle to get all your fingers in if you need both hands to carry your skillet, the perfect balance of weight to get amazing sears while being able to move the skillet around (the negative point you made for the Field skillet because it was too lightweight with thinner walls), sits perfectly flat without a heat ring if you have an electric cooktop for better contact with the heating element, flair rims so you can pour out grease/liquids at any angle instead of just the two pour spouts, and most importantly IT'S THE MOST AFFORDABLE OPTION OUT OF ALL THE SMALLER CAST IRON MANUFACTURERS at $115 for the 10.5" and $145 for the 12" skillet. That's significantly cheaper than the Smithey that won ($170 for the 10" and $210 for the 12"), the Butterpats, the Finex, and so forth. Lodge is undoubtedly the best bang for your buck and the one that will fit everyone's needs if they're looking for a cast iron skillet. Their Chef skillets have slightly less cooking surface, but flair walls to flip food, slightly lighter, and a longer handle for just a little bit more than their standard skillets. If you're willing to pay just slightly more than the Chef line but not the hundreds like the cast iron skillets from the smaller, boutique brands, then Lodge's Blacklock skillets are amazing. They're one of the lightest for cast iron skillets, comes tripled seasoned so it's very nonstick out of the box, has the split handle that stays cool longer, have a nicer helper handle, and have flair walls at $40-80 depending on the size. If you're okay with vintage cast iron skillets then there are plenty out there with the smooth surface (that I usually find on facebook) and they're much more affordable than the fancier cast iron skillets. You can get the vintage Lodges, Wagners, BSR, Griswolds, Wapak, and so forth. Those are the skillets that the smaller/boutique cast iron companies try to replicate or are inspired from at a fraction of the cost.

[@samhunter6813]

You can etch the surface of a smithy with a mix of vinegar and hydrogen peroxide. This will open up pores in the surface that the seasoning can fill in and bond more easily with.

[@steveyork8069]

I’m still using my great grandmothers cast iron skillets and pots,they are 80+ years old according to my grandmother who passed them down to me.

[@christianoliver3572]

I have two Dutch ovens and several cast iron skillets that my great great grandparents had when they immigrated from Wales to Texas. I had them all tested for lead which you should do for antique cast iron. These things were made in the 1880s and they still work perfectly now!!

[@auntlynnie]

I have one of my great-grandmother’s skillets. It’s well over 100 years old.

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread! Also picked up a few other pieces in thrift stores. I found the best way to clean them is to put them in the oven on self-clean then steel wool for the rust that forms. Then coat with real lard and heat them up in the oven. Repeat. After that just use them -they will last forever!

[@Yoav76]

All my cast iron is Lodge. I chose Lodge for 2 reasons: (1) made in the USA abiding to American health regulations (go know if dangerous metals or leads are used abroad, and (2) reasonable price.

[@melodynakamura4028]

I love my Lodge cast iron cookware and they have a great reputation. The quality has not deteriorated over time. I purchased one each Lodge enamel coated and pre-seasoned Dutch ovens right before the start of the pandemic. I have put them through the paces. I love that I can go from stovetop to oven with no problem. I just could not bring myself to pay more for the expensive brand. They are very easy to take care of and I never cook tomato based dishes in the pre-seasoned. I use the enamel coated cookware for those dishes.

[@CreativeCookingVideos]

Do you own any Griswolds? I inherited some that date back to the 50's and they are terrific.

[@guycalgary7800]

25 years ago i purchased a monster of a cast iron frying pan , its my go to when i want a great steak with fried mushrooms. IT could be used as a piece of work out equiptment so i dont use it often but so glad i have it.

[@ginobiondi2722]

I have a Star Gazer, Field, Finex and Lodge and have to say of the four I like the Field the best with the Star Gazer running a very close second. I use those two the most and then function very well and cleaning is easy. Both are reasonably priced. My Field I bought as a factory second so one can save a couple bucks that way. I really had to look to find the flaw which shows that Field runs a high level of quality control. If the testers like the longer handle they would really like the Star Gazer, it stays cooler a good bit longer than the rest. Definitely made in USA is the way to go. Like mentioned in the video, it’s a an investment that will last more than a lifetime it’s worth getting a good quality pan. Quoting cowboy Kent, “ when it comes time to settle the will, ain’t nobody going to be fighting over the Teflon “ Y’all have a great day.

[@JacksonWalter735]

great choices man. I'm really surprised they didn't include the Stargazers. Those are the most affordable cast iron skillets out of all the ones made from smaller brands that make cast iron with the smooth surface. Plus it has many modern features like the split handle to stay cooler, larger helper handle, flair rims to pour out bacon grease at any angle, and so forth. Field and Stargazer makes my favorite cast iron skillets. If you prefer lighter cast iron skillets that has the classic look, go with Field. If You want a heavier skillet with a longer handle that looks more modern, get Stargazer. I also love that both Field and Stargazer microtexture their polished surfaces so seasoning sticks on easier while still being glass smooth.

[@scooter5940]

I have Field, Stargazer, Smithy, Lodge, and a couple of vintage Griswolds. Of the new stuff, Field has become the blackest and slickest the quickest, but that could be differences in how I use them. Stargazer has the best ergonomics and is building seasoning. Smithy also good, but very heavy. All of these are good. I use the Lodge for stuff like pan pizza and searing steak, when a smooth surface does not matter and the thick pan holds the heat the best.

[@orangeruffian]

@@scooter5940 With Stargazer & Field, did you start with their pre-seasoned skillets?...

[@scooter5940]

@@orangeruffian yes

[@susankilstrom6852]

I really enjoy watching his channel. I had forgotten he said that. Love it!

[@shellybulla8089]

I have a Smithey 10 inch chef skillet. It is an absolute joy to cook in. Nothing sticks and it’s a breeze to clean.

[@JacksonWalter735]

If you love the Smithey chef skillet, I think you will really love carbon steel pans if you have never tried them before.

[@shellybulla8089]

@@JacksonWalter735 no I haven’t but that farmhouse skillet is beautiful.

[@JacksonWalter735]

@@shellybulla8089 It is isn't it? But it's also very expensive. If you want a lightweight version of a cast iron chef skillet where you can saute and flip food easier, a $30-60 carbon steel pan could be something that you'd like! It's inherently smooth and you have to season it just like cast iron. My mother and I recently discovered them and it has been a game changer. Have a great weekend Shelly!

[@MegaFortinbras]

I'm staying with the Griswold Number8 pan that my mother got in the 1950s. I also own a Griswold Number 8 Dutch oven that my mother-in-law got second hand in the early 1950s. Interestingly, although the two are supposedly the same size, the lids aren't interchangeable.

[@Unclebillyr]

I just bought a Smithey NO. 11 DEEP SKILLET WITH GLASS LID with custom engraving for a wedding gift. I work right down the road from their company and got to look at all their pots and pans firsthand. It is all beautiful stuff.

[@J_LOVES_ME]

I have only 2 brands of cast iron -- Smithy's and Lodge. Love them both for different reasons. If you want a fancy cast iron, with SUPERB performance, Smithy's is the one! Smithy's is like a modern day Piqua Ware pan (in my opinion). I come from a long line of cast-iron users. If you can get an old Griswold from Granny that is still in good condition, great! But be careful buying them used, as many have stress cracks. Cast iron lasts for generations.... but not necessarily forever.

[@liahfox5840]

Stargazer is just engineered sweetness. Perfect weight, smoothness, cooler pot handles, it sears amazing and has a rounded bottom for basting a steak, and the whole rim is a pour spout the way it's designed. And it doesn't break the wallet compared to some other brands on this list.

[@djC653]

Love my Stargazer(10.25") it's one of the older ones too and I have had no issues w/the cooking surface. Did they already do a shoot out w/a stargazer i.e. why wasn't there one in this shoot out.

[@ryanbrown5318]

Yeah little surprised not to see it here. Great pans with better handles than all those ones on the table! I own 3 and won’t look back

[@503danno]

I love my stargazers. I jump on their kickstarter in the beginning and got a first production run of there 10 1/2 inch skillet and absolutely loved it. They promised a 12 inch would come soon, took a few years but it finally did and I grabbed one of those too. They’ve refined the smoothed finish on the inside of the pans and added back a bit of texture on the newer ones so the seasoning holds better. With that said my old original 10 1/2” is my goto if I’m using my cast iron for like a steak or something I want a great sear on

[@stanreedy2686]

love my 12 inch Stargazer

[@chriscalderin6677]

Better all around than any of the pans they tested

[@stephencasson8644]

No surprise Lodge is just a solid performer. I even have one of their enamel coated dutch ovens.👍🏼 Those new smooth pans are definitely a want to buy. 😍 I inherited a smooth cast iron pan in 8 inch which I enjoy cooking with.

[@zunedog31]

I have a few dozen cast iron pieces and they all came from thrift stores, ebay, antique stores etc. The most I paid was $100 for a Griswold 10 and it is better than anything featured here. Always go vintage to save tons of money and get all the best features.

[@brenda5511]

I agree - Wagner and Griswold are the best.

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread!

[@Friedbrain11]

I bought my Lodge set a little over 20 years ago. Still my favorite to cook in.

[@phil4208]

I have the lodge 12" and matching lid , 48 bucks , plus keep an eye out for classic cast ironware at flea markets , yard sales , antique shops, negotiate price , especially if they're rusty, they do clean up easily and then season them , youtube has plenty of videos on how to do it , I just made a pizza in my 12 " lodge, no problems, 200 bucks for cast iron pan , look there's a sucker born every minute

[@chlfrd]

All of my cast iron is very old and past down through the generations I will never give them up!

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread!

[@russbear31]

I love cast iron and own numerous pans, including modern Lodge and vintage Wagners. Only 2 days ago I ordered Lodge's new iron bundt pan. It's back in production again. Can't wait to bake bundt cakes, using iron. ☺

[@paulinedudley9656]

I have a cast iron round griddle and a 10" frying pan from Lodge that I got about 45 years ago. Both still work amazing and are in excellent condition.

[@CreativeCookingVideos]

Me too! Griswolds that belonged to my grandparents. I absolutely love cooking with them especially for steak and corn bread!

[@Berkana]

I don't see my favorite brand represented. What about Stargazer cast iron? They have a really nice set of handles, large enough to hold comfortably while wearing heat-proof gloves or oven mits, and the handle is forked to lessen the amount of heat transferred into the handle during cooking. The inside of the pan is milled smooth, and the prices are decent for a pan of their quality, which is on par with the high-end pans you reviewed. The 10.5" pan is $115.

[@JacksonWalter735]

my favorite along with Field. I think if the Stargazer was an option, it would have won.

[@JoeStuffzAlt]

As someone that uses Stargazer a lot, Lodge is nice. It's rough, but it's a great workhorse. I like using them for breads since all you have to do is soak it in water, and the bread comes off. It's also one of the heaviest cast iron pans on the market, so frying is great with Lodge My favorite is Stargazer. I purchased an antique Wagnerware pan, but I found out that the pan has to be flat. Mine had a bump, which makes the Stargazer blows it out of the water. I got mine when it first came out around $120. If you are new to cast iron and have the money, I would recommend a new generation cast iron pan.

[@bluedrummajor2876]

Thank you for letting us know that both pans were made here in the US. Some do prefer to buy American if that option is available.

[@isurrenderall5544]

I have 3 Griswalds 8”, 12”, and a deep fryer. They are all more than 50:years old. They are the best, well seasoned over time, impeccable condition! I take great car3 of th3 as they will be passed down to my children! All in the family!

[@williamhall7349]

Griswalds are gret

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread!

[@williamhall7349]

Amen to iron skillet for cornbread

[@MrsIda]

Lodge all the way. I bought both of my children the “Rosie the Riveter” 2020 commemorative Lodge fry pan. It has Rosie the riveter, made in the USA, and 2020 cast onto the bottom of the pan. My mother was a riveter during WWII. (I bought myself one too.) I miss you Mom.

[@terimiller7481]

I love my Lodge cast iron pans and griddle!

[@GoodForYou4504]

I love my Lodge 12" skillet! Between that and a good stainless steel one, it is all I ever need. I hope to leave it to one of my kids someday. (Just have to figure which one I like best.. 😉)

[@brenda5511]

😂

[@fredbecker607]

I have moved from stainless more towards the carbon steel

[@GoodForYou4504]

@@fredbecker607 both are good. 👍

[@fred4peace]

The one that cooks for you the most when you tire of cooking as you age.

[@marysullivan1588]

We brought my Nanas Cast Iron 70 year old pitted rusty pans back to life and they are glorious, smooth and seasoned just like they were long ago !

[@deehinds2347]

I still cook with the Lodge skillet that my great grandmother received as a wedding gift in 1902. My daughters are arguing about who inherits it.

[@jivepatrol6833]

This review is greatly appreciated! I'm an engineer and cast iron is well... cast iron... Thus the Lodge pans are as good as any of the pans shown and at a much reduced cost. I lost my old Lodge pan when I moved and am just going to buy a new one and season it. Thank you for the information and unbiased testing!

[@chriscalderin6677]

Stargazer is the best pan all around and reasonably priced!

[@paulsmith9341]

I bought a Lodge Dutch oven for about $50. Since I do hobby metal fabrication I have the tools. It took 3 days off and on with progressive finer grit to get the finish smooth. It's DIY or pay $200+!

[@marybaker8582]

ATK always does great reviews, and I usually follow their advice when purchasing items.. That said, there’s nothing better than using a pan that an ancestor once used. Great review as always.

[@axeavier]

it might be better to get one from a thrift store or estate sale than buying one new

[@marybaker8582]

@@axeavier I was blessed enough to inherit several!

[@mathsinger]

My favorite cast iron pan I bought at a flea market in 1973. It had obviously been promoted to camping service by its previous owner.

[@Eagle00pr]

Made in USA 🇺🇸 People! Good job Lodge Proud of You!

[@jaysmith6013]

I’m a big fan of my Lodge cast iron skillets, I have 3 now. What I’ve found most helpful is when I get them brand new, I sand them with 80 grit, then 150 grit sandpaper. I then do my own seasoning process 4 times using avocado oil. By the end they are as smooth as can be and 100% nonstick. I make everything from salmon to scrambled eggs on it now. I’ve permanently said good bye to Teflon pans. Cowboy Kent Rollins has a fantastic cast iron playlist, highly recommend!

[@NotoriousD.A.D-o3u]

My Field pan (the light one they were talking about) is my favorite. Light, holds seasoning well and I don't have any problem with uneven heat. My Smithie is my most beautiful pan. however, I cannot get it to hold seasoning. I have worked with it for two years now. Tried stripping it down several times, used every type of oil and seasoning method you can think of. My Smithie 5 qt. Dutch over works like a champ. My Lodge, well it's a Lodge.

[@scmsean]

I think they didn't slowly heat it up or turn down the heat after. What they said didn't make any sense.

[@mikerobertson4041]

Every piece of cast iron I have is Lodge. I don't polish them, don't do a lot of extra seasoning, and they work perfectly well. I would never pay huge money for cast iron.

[@GrinderCB]

My only current cast iron skillet is a Lodge with the grilling ridges, that I use exclusively for cooking steaks and burgers. However, cleaning and seasoning it with its grilling ridges is difficult. I've been thinking for some time about maybe getting a smooth bottom one. Thanks for the reviews. One feature not discussed was the pouring lip. I like pans and skillets that allow for pouring out excess grease and the trusty Lodge skillets do the trick nicely.

[@blueblazer201]

For cleaning grilling ridges... get yourself a bamboo scrubbing brush, heat some water in the skillet on the stove, then scrub. Make sure to completely dry, as usual.

[@jim2387]

Get the OXO Cast Iron Skillet Brush. Cheap Cleans the ridges in no time

[@farstrider79]

Ive been tempted by one of those, but burgers taste the same out of a flat pan, and you can't see the "grill" marks with a bun covering it.

[@T-Mo_]

My first cast iron was like yours. Too much work....I gave it away and bought a Dutch oven, 12" pan, and 10.5" griddle.

[@blueblazer201]

@@jim2387 Yeah, that brush works fine on flat type surfaces with shallow edges but my bamboo scrubbers work great with all cast iron cookware and also my wok, too. Keep keeping your CI in good condition Chef.

[@pamelabeaton6667]

I have Tex Sport. And it's great. Bought it brand new at a Army Navy surplus store brand new. I seasoned it myself it came with my Dutch oven frying pan and 2 sided griddle and lid that fits my frying pan and Dutch oven. Purchased in 2011 the 4 piece set cost me $70.00.

[@robertheflin5446]

I love my Lodge. It is the best. If you use it and care for it properly, it will not let you down.

[@RenaissanceThinking]

My old Wagner skillets are my go to's. The lodges stay in my camp boxes. My mother has a Stargazer and swares it is the modern version of the Wagners.

[@marksieber4626]

I do a test kitchen Detroit style a couple times a month in my Mom’s huge old BSR pan. It turns out magnificent.

[@henryviera7825]

I'm very very lucky. My cast iron skillets are griswolds' from right after ww2. My grandmother's skillets. Numbers 3,4,5,8, and 12 skillet a number 9 griddle pan and a number 8 Dutch oven. I loved to cook since I was little. So she passed her pans to me when she passed. To this day they are amazing skillets

[@PaulGuess1]

Good information... thanks. I have literally a Ton of cast iron from my Grandmother and Mom. The finex 12 is the most expensive I've bought... and it is heavy. But... it sears and browns beautifully and with the shape... and handle... makes a great serving piece... directly off of the stove, out of the oven, or off of the Grill. None of the new ones are any better at all than some of my old Griswolds and Wagner's 🙂

[@chunkycheesemonkey99]

Adam and Julia are my favorites on here

[@jimglatthaar4053]

I have over 50 cast iron skillets. Many are vintage skillets by the old-time producers: Griswold, Wagner & Lodge. I also have some of the newer cast iron skillets. My skillets run the gamut from light to extraordinarily heavy. I don't find cooking on the thinner skillets to have any more uneven browning than the thicker skillets. All cast iron skillets have hot spots (if you don't believe me, get out an infrared thermometer and check the temperature while it is preheating; I noticed a temperature difference of over 60 degrees in various places in a new Lodge heavy skillet). Cooking with any cast iron skillet has a learning curve. Whether it is a thinner or thicker skillet, the learning curve is the same.

[@MrsIda]

Lodge all the way. I bought both of my children the “Rosie the Riveter” 2020 commemorative Lodge fry pan. It has Rosie the riveter and made in the USA 2020 cast onto the bottom of the pan. My mother was a riveter during WWII. (I bought myself one too.)

[@2b88player4]

I have a Smithey 7.5 Dutch Oven. It’s my favorite to grab for almost anything. I can only imagine what a fry pan can do? I have other older 12 inch skillets that I acquired. I wouldn’t trade them for anything. And gratefully, I have a gas stove and grill. I enjoy my cast iron options.

[@angelbulldog4934]

My cast-iron is at least 50 years old and still almost like new. These are the pants that get passed from generation to generation, like Grandma's handwritten recipe cards.

[@troyrambo6804]

I have two lodges 10 and 12 in. and the first thing I did was to take a sander to the inside of both and remove the out of the box seasoning which is bumpy and uneven. I then seasoned them over and over in my oven using oil and heat and they work very well, and are much smoother than off the rack lodges. I'd love a Smithey but since my two lodges will never wear out, not likely to happen. I guess I could give the lodges to my boys as they move out and get myself a newer model? :)

[@paulclark4891]

I like my Griswold cast iron skillets, I have 6 different sizes and several have the self basting lids.

[@marksieber4626]

Envy.

[@quijadriss7650]

Bought some cheap cast iron years back. And angle grinder and some sanding pads got them pretty smooth easily enough. I only did the cooking surface, and it didn't do anything for the weight, but hey, it works. I did have to preseason them all obviously.

[@brandonharris8111]

I love my Smithey No. 12. I have cooked fantastic meals in that pan.

[@lilacbirman]

Love my Lodge pan which I purchased for $25 at TJ Maxx several years ago.

[@Mike-dt1yg]

Love my vintage large block Griswold 😁

[@austingollaher67]

Just got my Field number 10 skillet. Wow. As good or better than my old iron, including Griswold Wagner and Wapak. Worth the price.

[@opwave79]

I have about four cast iron pans and griddles. My favorite one is the 12’ comal. I use it for charring peppers, warming tortillas, baking pizzas, making crepes, fried eggs, burgers, or teppanyaki duty.

[@GeorgeGeo]

I love Cast Iron.. after Hurricane Ian we had no power for 10 days. I broke out my cast irons and did so much on my trusty Webber Kettle. Now that we have a new induction stove - cast iron really shines. It heats so quickly and is super fast to re-season afterwards.

[@IntegraDIY]

Weight doesn’t matter. It’s cast. If you have trouble handling a heavy skillet, stay with stainless and/or aluminum. Smooth or textured.. doesn’t matter. The best cast iron skillet is the one you own. How to get the best results? Use it.. they get better with age.

[@amlach6148]

I like my Lodge Blacklock 10” skillet…lighter weight and smoother surface great for the everyday and love to make my puff pancakes or my skillet brownies in it 😀😋👍

[@barcham]

The best thing to do is to check out flea markets and second hand stores and find some great OLD pans, especially ones that look rusted and terrible. I found three old pans that someone had put out for the trash in my apartment building. I took them home and cleaned them up and re-seasoned them. The youngest of them is around 75 years old and the oldest is over 100. I use them almost daily, cooked a pan pizza in one tonight, and would not trade them for anything. Once you go to cast iron, nothing else compares. But never spend a fortune on one, there are always bargains to be had, and they are worth looking for. Never walk away from an ancient skillet, no matter how rusted and neglected it may look, unless it is cracked. Nothing made today can compare with the old ones.

[@CreativeCookingVideos]

I have several Griswolds that belonged to my grandparents. I swear by them, especially for searing steak and making good old fashioned cornbread! Also picked up a few other pieces in thrift stores. I found the best way to clean them is to put them in the oven on self-clean then steel wool for the rust that forms. Then coat with real lard and heat them up in the oven. Repeat. After that just use them.

[@alparker8661]

Great heads up for what to buy at yard,garage, and estate sales.

[@tobzmctoberson5118]

Smithey really does make great products.

[@ChaoticFrost275]

Hah! I picked up a Smithey 14 about a year ago. Glad to know I know how to pick well. Its by far the best pan I own or ever will own.

[@noonedude101]

To say cast iron will last a lifetime is an understatement! Mine was my great grandmother’s and it’s stamped 1909!

[@thelovedheir]

I’ve had the Smithey for about 3 years now. I find the smooth surface very hard to maintain season I’ve seasoned it with grape seed oil multiple times in the oven upside down with my other cast irons. Then I’ll deep fry something in it (which works great for deep fry). Then I’ll sear and sautee and part of the seasoning will always release. I’ve tried 5+ sessions of reseasoning in the oven on 450 before use and again… just like that the season will release. I do not have any problems with my rougher cast iron. They have all built up beautiful seasons and have no issue with releasing its seasoning. It just dawned on me today that it was because of its smooth finish. The is the difference. It’s been so frustrating. It’s beautiful, however the inside copper finish is gone in the first cook and then you’ll spend years reseasoning. I wish Smithey would make a rough version with the same finish.

[@ryj5284]

Lodge all the way, for me. I have a few, including some enameled ones. they are great.

[@TravelersWarden]

I own the one they identify as the lightest and super smooth - it's a Field. I've had zero issues with browning evenly. I think it all depends on the cooking technique and I like that it's lighter so that it's easier for me handle.

[@KevinSmith-qi5yn]

I have a couple Field skillets too. Might get the Dutch Oven. I like the weight and the base. Might also give the Smithey a try.

[@JacksonWalter735]

agreed. you just have to preheat it slightly longer and you'll easily brown a steak. If stainless steel and carbon steel pans are much lighter and can still brown a steak, so can a lighter cast iron skillet.

[@esterbster]

All my raw cast iron is Lodge.. made in the USA and under 50 bucks, and works like a charm once seasoned.

[@mikeking7470]

I have a 10-inch Griswold, smooth bottom light weight, and several pieces of Lodge cast iron. All in all I prefer the Lodge pans.

[@Atifxx]

One important thing to note about the Smithy is that the seasoning comes off really easily because the surface is so smooth that there's less surface area for the seasoning to bond to.

[@dannysunay4386]

You would figure test kitchen would say that. Wouldn't you?? 200 clams is not cheap. Better come with a good warranty.

[@Atifxx]

@@dannysunay4386 I’d much rather go hunting for some vintage iron from thrift and antique shops than buy the newer expensive pans since I personally think most of them are overrated. Of the newer brands I’d say Stargazer and Field Company are both better than Smithy simply due to the difference in surface texture and ability to season.

[@sunshinecycling]

I find that hard to believe, since that isn't how seasoning works...and they are following they same recipe of the long tried and true Griswold cast iron. It is also similar to good carbon steel pans, which are literally nonstick once seasoned properly.

[@duskmean]

Holy crap! The lodge got expensive. I got my only 2 years ago for $20. Gave it a little elbow grease and its as smooth as the $200 one.

[@Mark-xh9ne]

This weekend i fried eggs, bacon, baked a spiral sliced ham, caramelized onions and baked a big ol chocolate chip cookie all in my 12 inch Lodge cast iron pan. Truly a multi purpose workhorse. Add once it's been used for a while (seasoned) so easy to clean too. Great for breads and biscuits also!

[@UncleWill1957]

I love my Stargazer

[@guardianminifarm8005]

Lodge for the win IMO. Thank you.

[@thorngrave]

Thanks Adam and Julia! I love watching your product reviews. I have several pieces by Lodge and I love them all. Sturdy and reliable to a fault. And very affordable 😄👍

[@wreckingopossum]

I wonder what each of these pans are. So far I identified... 1. Field Company - Lightest weight 2. Finex - heaviest weight, small cooking surface and wood stove handle 3. Smithey Ironware - winner 4. Lodge classic - budget pick 5. Butterpat Industries - the $295 one 6. Lodge Blacklock Line - Blocking the view of the Butterpat 7. I have not identified "Like a nail file" 8. I can't identify the rest. 9. I don't see Stargazer, Appalachian Cast Iron, Marquette Castings, Lancaster Cast Iron, Nest Homeware, Borough Furnace, or Fredericksburg Cast Iron which may say something about their manufacturing capacity and relative availability.

[@CliffSturgeon]

And Stargazer generally gets good reviews elsewhere. If I recall correctly it shares a lot of similarities with the winner. I'd like to see the comparison.

[@wreckingopossum]

@@CliffSturgeon Stargazer was the favorite of Cowboy Kent Rollins and Cook Culture

[@Eric-rz2xb]

Where is the Stargazer? An amazing cast iron pan, made in the USA, for only $115. The best pan I have ever used.

[@EastSider48215]

Cast iron will last longer than a lifetime. My cast iron skillet belonged originally to my grandmother and is a century old. Eventually my niece and then one of her children will be using this same pan.

[@mencken8]

We have several pieces of brandless cast iron over 50 years old. They work. We have a Copco dutch oven as a family hand me down that is at least 30 years old. It works. If I needed more, I would go to a garage sale and get something for $10. It’s cast iron.