The Best Cast Iron Skillet
Nothing sears a steak like cast iron. We cook on Lodge. After enough use the surface turns glassy and close to nonstick, and you do not need to spend much to get there.
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Our pick: Lodge Classic Cast Iron Skillet, 12 inch
This is the pan we use. It comes pre-seasoned, holds heat hard for a good sear, and lasts for decades. The 12 inch is the size we reach for, with room for two steaks without crowding.
Care, in one line
Hot water and a brush after cooking, dry it fully on the stove, wipe a thin film of oil over the surface. Skip the soak and the dishwasher.
What to look for
- Weight, for heat retention.
- Pre-seasoned, so it is ready out of the box.
- A 12 inch pan and a helper handle.
Why it matters
Cast iron is the finishing tool behind our pan-searing, reverse-sear, and sous vide cooks: the hard, hot sear that turns a cooked interior into a proper crust.
FAQ
What size cast iron skillet should I buy?
A 12 inch is the best all-rounder. It sears two steaks without crowding and is still manageable.
How do I care for cast iron?
Rinse hot with a brush, dry it completely, then rub on a thin layer of oil. Avoid soaking and the dishwasher.