Cast Iron Skillet

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Which one should you buy?

A 12-inch Lodge is the best-value pan in the kitchen. Spend more only if you want a smoother or lighter skillet. Here's what I'd point you to:

A cast iron skillet is inexpensive, nearly indestructible and gives you the best crust you'll get at home. Look after it and it will outlive you. There aren't many things you can buy for $35 that your grandchildren might cook with.

It's the pan for steaks, smash burgers, crispy chicken thighs, cornbread and frittatas that start on the stove and finish in the oven. It goes from the stovetop straight into the oven, and even onto the grill or a campfire.

Why every kitchen needs a cast iron skillet

Cast iron holds heat like nothing else. When you put a cold steak or a burger in it, the pan doesn't lose its temperature, so you get a deep brown crust instead of grey, steamed meat. That stored heat is the whole point. A thinner pan cools the moment the food lands and takes time to recover.

The flip side is that cast iron heats slowly and unevenly at first. Give it time. Five minutes over medium heat lets the heat spread across the whole pan.

Then there's seasoning. That black surface isn't paint. It's thin layers of oil that have been heated until they bond to the iron and harden into a natural, slick coating. Every time you cook with a little fat and wipe on a little oil afterwards, you add to it. That's why cast iron gets more nonstick the more you use it.

Lodge has been making cast iron in Tennessee since 1896, and for the price, it's hard to beat.

Lodge 12-inch Skillet at a glance

One honest note: a new Lodge has a slightly pebbly surface and can feel a bit sticky at first. You can cook in it on day one, and it gets slicker with every use.

What to look for in a cast iron skillet

• 10 or 12 inches across. The 12-inch fits four chicken thighs. The 10-inch is lighter and handier for two.

• Pre-seasoned, so you can start cooking straight away.

• A helper handle on the far side. It's heavy, and you'll be glad of it.

• Pour spouts for draining fat.

• Weight you can manage. A classic 12-inch is around 8 pounds. If that's too much, look at a lighter skillet.

• Smooth or rough? Polished pans release food sooner, but a rough one gets there with use and costs far less.

The Lodge ticks every box except smoothness, and that comes with time.

Who it suits, and who should skip it

Good for you if

• You love a proper sear on steaks, chops and burgers

• You bake cornbread or finish dishes in the oven

• You want a great pan on a small budget

Skip it if

• You can't comfortably lift about 8 pounds with one hand

• You want a pan you never have to think about: stainless or enamel is easier

• You mostly cook delicate eggs and fish: nonstick is kinder

How to get the best from it

Searing

Heat the pan over medium for about five minutes. Add a little oil, then the meat, patted dry. Don't move it until a crust forms and it releases. Check thick cuts with an instant-read thermometer: chicken to 165°F, pork to 145°F with a short rest.

Into the oven

Sear on the stove, then slide the whole pan into the oven to finish. Take the silicone handle holder off first. It isn't made for the oven or for cooking on a grill.

Tomatoes and wine

A quick pan sauce is fine. Long, slow simmers of tomato sauce can strip young seasoning, so save those for the Dutch oven until your skillet is well seasoned.

Seasoning and care

• Wash it while warm. Hot water, a brush or scraper, and a little soap is fine.

• Dry it over the heat, straight away.

• Oil it thinly. Rub in about half a teaspoon of oil, then wipe off everything you can see. Heat until it smokes lightly. Too much oil turns sticky.

• Never soak it, never put it in the dishwasher. Lodge says both void the warranty.

• Rust? It's fixable. Scrub it off, dry, oil and heat.

• Lift, don't drag on glass and induction cooktops.

The one rule

The handle gets as hot as the pan. Always reach for a dry oven glove or towel.

Questions people ask

Can I use soap on cast iron?

Yes, a little is fine on a seasoned pan. What you must avoid is soaking it or putting it in the dishwasher.

How do I season a cast iron skillet?

Wipe a very thin layer of oil over the clean, dry pan, wipe off the excess and heat until it smokes lightly. Then keep cooking in it. Every meal adds to the seasoning.

Why is my new cast iron skillet rough or sticky?

New Lodge pans start a bit pebbly. Sticky usually means too much oil. Wipe it thinner, heat it, and keep cooking. It improves with every use.

Can I cook tomatoes in cast iron?

Briefly, yes, once the seasoning is established. Avoid long acidic simmers in a new pan.

How do I get rust off cast iron?

Scrub the rust away with steel wool or a stiff brush, wash, dry over the heat and oil it. It'll be good as new.

Cook with it

Smash Burgers with Magic Sauce and my How to Sear Meat lesson.

Updated October 2026. Prices change often, so check before you buy.