Lodge Cast Iron Skillet Tops Tests

The best cast iron skillet is from Lodge, according to a test by Serious Eats. It heats up fast, sears deeply, and costs around $20.

A lightweight alternative, the Lancaster No. 8 skillet, cooks food beautifully and is easier on the wrists. The tester, a former restaurant cook, evaluated 15 skillets through a series of cooking trials to find the best options.

The Testing Process

Testing used a Le Creuset enameled cast iron skillet as a control. The process included a heat conduction test where surface temperatures were measured every 30 seconds for four minutes.

Fried eggs were cooked to check for sticking. Filet mignon steaks were seared to examine crust formation. Winners from the initial tests were then used to bake cornbread, assessing even cooking and release.

Top Picks and Key Differences

The source states the Lodge skillet is the top pick. The Lancaster No. 8 is also favored. Key differences between models involve seasoning, surface texture, and price.

Newer brands like Lancaster and Smithey make brassy pans with smooth, shiny surfaces. Lodge and Victoria sell black skillets with a grainy texture. The pan's color reflects its seasoning level.

Mark Longenecker, co-founder of Lancaster, says all new Lancaster pans come with two coats of seasoning, giving them a copper hue that darkens with use. Pan texture is a manufacturer preference. Lodge pans are pebbly, while brands like Lancaster and Field Company sell polished skillets.

Longenecker argues smooth, lightweight cast iron is easier to handle and clean, and responds more quickly to heat. This is achieved through a tumbling process that smooths the surface.

Smoother skillets tend to be more expensive. Both smooth and rough styles released food well in the tests. The more heavily seasoned pans from Lodge and Victoria were smokier during initial use, but the smell dissipated.

What to Cook and How to Season

Cast iron excels at tasks like shallow frying, searing steak, and cooking pancakes due to its high thermal mass. It retains heat well, keeping oil at a consistent temperature for frying.

You should not make slow-cooked acidic dishes like Sunday gravy in an uncoated cast iron skillet. The acidity can damage the seasoning. However, a quick wine pan sauce or deglaze with vinegar is reportedly safe.

Seasoning a cast iron skillet involves scrubbing a new pan, drying it, and heating it on the stove. The oven is preheated to 450°F. The entire skillet is rubbed with a neutral, high-smoke point oil like canola and baked for 30 minutes. This oiling and baking process is repeated three to four more times.

All skillets tested have a pre-seasoned option, so additional seasoning is not immediately necessary. The seasoning will build over time with use.

Size and Durability

A 10- to 10.25-inch skillet will serve most people well for eggs, pancakes, or steaks. All winners are available in larger sizes. A 12-inch skillet is suitable for a family of four.

The tester likes using a 12-inch, dual-handled Lodge skillet for pancakes or shallow-frying. The Yeti 12-inch model tested was heavier but not penalized for its size.

Cast iron is durable and forgiving. Unlike nonstick pans with PTFE coatings, you can safely use a metal spatula on cast iron without ruining it.