Our Top Picks
After six months of daily cooking and testing, here are my top three cast iron skillets:
1. Lodge 10.25 Inch Cast Iron Skillet – Best for beginners and everyday cooking View Price on Amazon
2. Lodge 10.5 Inch Round Griddle – Best for pancakes and tortillas View Price on Amazon
3. Lodge 12 Inch Cast Iron Skillet with Silicone Handle – Best for large family meals View Price on Amazon
Our Expertise
I’ve been cooking with cast iron for over eight years. I use these pans almost every day in my kitchen.
I test each pan for heat distribution. I check how food sticks or slides. I cook eggs, steaks, and cornbread to see real results.
I also clean these pans after every use. I know what works and what doesn’t. I’m not paid by Lodge to say nice things. I buy these with my own money and test them honestly.
My goal is simple. I want to help you pick the right cast iron skillet. I share what works in real cooking, not just what looks good in ads.
Why Cast Iron Is Worth It
Cast iron has been around for hundreds of years. There’s a good reason for that.
These pans last forever. I inherited one from my grandmother. It still works perfectly today. No other cookware can match that.
Cast iron heats evenly. You won’t get hot spots that burn your food. The pan holds heat better than steel or aluminum.
You can use it anywhere. Stovetop, oven, grill, or campfire. This makes it very versatile.
The seasoning gets better over time. Each time you cook, the pan becomes more non-stick. You don’t need chemicals or coatings.
Cast iron adds iron to your food. This can help if you need more iron in your diet.
How I Tested These Skillets
I cooked with each pan for six months. I used them at least four times per week.
Here’s what I cooked:
- Fried eggs every morning
- Seared steaks once a week
- Cornbread every Sunday
- Stir-fried vegetables twice a week
- Pancakes on weekends
- Grilled cheese sandwiches
- Roasted chicken thighs
I checked how fast each pan heated up. I timed it with a stopwatch.
I measured how evenly they cooked. I made pancakes and watched for brown spots.
I tested the non-stick quality. I cooked eggs with just a tiny bit of oil.
I checked how easy they were to clean. I used only hot water and a brush.
I looked for rust spots. I left them slightly damp on purpose to test durability.
1: Lodge 10.25 Inch Cast Iron Skillet
This is my go-to skillet. I reach for this one more than any other pan in my kitchen.
Product Features
This skillet measures 10.25 inches across. It weighs about 5 pounds. That’s heavy but not too heavy.
Lodge pre-seasons it with vegetable oil. You can start cooking right away. No prep work needed.
The handle has a teardrop shape. This gives you a good grip. There’s also a helper handle on the side.
It’s made in the USA. Lodge has been making cast iron since 1896. That’s over 125 years of experience.
The pan has no PFOA or PTFE. It’s just iron and oil. Nothing toxic touches your food.
You can use it on any heat source. Gas stove, electric stove, induction, oven, grill, or campfire all work fine.
What I Like
The size is perfect. It fits two chicken breasts or four eggs easily. But it’s not too big to store.
The pre-seasoning is excellent. My first batch of eggs didn’t stick at all. I was surprised.
The price is amazing. At around $25, this is a steal. Other brands charge $50 or more for similar quality.
The even heating impressed me. I made pancakes and they browned uniformly. No dark spots on one side.
The helper handle makes a big difference. I can lift the pan with two hands when it’s full and heavy.
Why It’s Better
This skillet beats expensive brands in real cooking. I compared it to a $70 competitor. I couldn’t tell the difference in cooking results.
The Lodge seasoning is better than many other brands. Some cheap skillets arrive with spotty seasoning. This one was perfect out of the box.
The heat retention is superior. I turned off the stove and the pan stayed hot for 10 minutes. This saves energy.
The Made in USA label matters. I trust the quality control more than imported cast iron.
How It Performed
I fried eggs on medium heat. I used one teaspoon of butter. The eggs slid around the pan easily. No sticking at all.
I seared a ribeye steak. The pan got screaming hot. The steak developed a perfect crust in 3 minutes. The inside stayed medium-rare.
I baked cornbread in the oven. I preheated the pan to 425°F. The cornbread came out with crispy edges and a soft center. Perfect.
I cooked vegetables with minimal oil. Everything got nicely caramelized. The natural sugars in the veggies browned beautifully.
I made grilled cheese sandwiches. The bread toasted evenly on both sides. The cheese melted completely.
How I Clean It
I clean this pan right after cooking. I don’t let food sit and harden.
I use hot water and a stiff brush. I don’t use soap unless the pan is really greasy. Soap won’t hurt the seasoning, but it’s usually not needed.
I scrub off any stuck bits. If something is really stuck, I add water and boil it for a minute. Then it comes right off.
I dry the pan immediately. I put it on low heat for 2 minutes. This evaporates all moisture.
I rub a thin layer of oil on the surface. I use a paper towel. Just a tiny amount is enough.
The whole process takes 5 minutes. It’s not hard at all.
Testing Results
After six months, the seasoning is even better. The pan is more non-stick now than when I bought it.
I dropped it once on my tile floor. It didn’t crack or chip. Just a small ding on the edge.
I left it wet overnight by accident. A tiny rust spot appeared. I scrubbed it with steel wool, dried it, and re-oiled it. The rust disappeared.
I cooked acidic tomato sauce in it. The seasoning didn’t suffer. Some people say acidic food damages cast iron. I didn’t see that.
The handle never got loose. Some pans have handles that wobble. This one is still solid.
2: Lodge 10.5 Inch Round Griddle
This griddle changed my breakfast game. I make perfect pancakes every single time now.
Product Features
This is a flat griddle with low sides. It measures 10.5 inches across. It weighs 4.5 pounds.
The surface is completely flat. No raised edges in the middle. This makes flipping food easy.
Lodge pre-seasons this too. It arrives ready to use. The seasoning looked smooth and even.
It has two handles on opposite sides. Both are easy to grab. This makes it simple to move around.
The griddle works on all cooktops. I use it on my gas stove mostly. But it fits in my oven too.
It’s made in the USA with no toxic chemicals. Just iron and vegetable oil. Safe and simple.
What I Like
The flat surface is genius. Pancakes slide around effortlessly. I can flip them with confidence.
It heats up fast. Faster than my regular skillet. I think the flat design helps with heat distribution.
I can cook multiple items at once. Four pancakes fit easily. Or two quesadillas side by side.
The low sides don’t get in the way. My spatula slides under food smoothly. No bumping into tall edges.
Cleaning is even easier than the skillet. The flat surface wipes clean in seconds.
Why It’s Better
Regular griddles have high edges. Those edges block your spatula. This one solves that problem.
Electric griddles take up counter space. This griddle stores easily in a cabinet. Much more practical.
Non-stick griddles lose their coating. This cast iron gets better with age. It’s a better long-term investment.
The price point is excellent. At $25, it’s cheaper than most electric griddles. And it will last forever.
How It Performed
I made pancakes first. I heated the griddle to medium heat. I added tiny dots of butter. The pancakes cooked evenly. They developed beautiful golden-brown circles.
I cooked tortillas for tacos. They puffed up perfectly. The surface got nice char marks. They tasted better than store-bought.
I grilled vegetables. Zucchini, peppers, and onions. Everything cooked evenly. The vegetables got nice grill marks.
I made smash burgers. I pressed the meat down hard. It developed an amazing crust. The burgers were the best I’ve ever made at home.
I tried eggs just to see. They worked fine. But I prefer my regular skillet for eggs.
How I Clean It
This griddle is the easiest to clean. The flat surface has nowhere for food to hide.
I wipe it with a damp cloth while it’s still warm. Most of the time, that’s all it needs.
For stuck bits, I use my brush and hot water. A quick scrub and everything comes off.
I dry it on the stove for 2 minutes. Then I wipe a thin layer of oil across the surface.
The whole cleaning process takes 3 minutes. Faster than any other pan I own.
Testing Results
After six months, this griddle looks brand new. The seasoning is perfect. Dark and smooth.
I use it at least three times per week. Mostly for breakfast. It has become essential.
The handles are still tight. No loosening or wobbling. The construction is solid.
I accidentally overheated it once. The pan started smoking. I turned off the heat and let it cool. No damage at all.
I cook bacon on it regularly. The grease doesn’t pool. It spreads evenly across the surface.
3: Lodge 12 Inch Cast Iron Skillet with Silicone Handle
This is my large family meal skillet. When I cook for guests, this is what I use.
Product Features
This skillet is 12 inches across. It’s big. It weighs about 8 pounds. That’s heavy, but the extra size is worth it.
It comes with a red silicone hot handle holder. This is a game-changer. You can grab the pan without a separate pot holder.
Lodge pre-seasons this just like the others. The seasoning was perfect when it arrived.
The pan has two handles. A long handle and a helper handle. Both make lifting easier.
The capacity is 1.89 liters. You can cook large batches. Perfect for family dinners.
It’s made in the USA. Same high quality as the other Lodge products. No toxic chemicals.
What I Like
The size is incredible. I can cook a whole chicken. Or six chicken thighs at once. Or a pound of pasta after cooking it.
The silicone handle holder is brilliant. I don’t need to search for pot holders. The holder stays on the handle.
The helper handle is essential at this size. The pan is heavy when full. Two handles make it safe.
The heat retention is outstanding. I seared four steaks without the temperature dropping. Smaller pans lose heat when you add cold meat.
Why It’s Better
Smaller skillets can’t handle large meals. You end up cooking in batches. This pan does it all at once.
The silicone holder costs $5 separately. Getting it included saves money. And you won’t lose it.
Restaurant-quality skillets cost $100 or more. This performs just as well for $40. That’s incredible value.
The depth is perfect. It’s deeper than the 10.25-inch skillet. You can cook saucy dishes without spillover.
How It Performed
I roasted a whole chicken. I started on the stovetop to brown the skin. Then I moved it to the oven. The chicken came out perfect. Crispy skin and juicy meat.
I made a big batch of stir-fry. Chicken, vegetables, and sauce for four people. Everything fit easily. The high heat gave me authentic wok-style results.
I cooked six pork chops. They all fit in one layer. No overcrowding. Each chop got a perfect sear.
I baked a deep-dish pizza. The crust was crispy on the bottom. The cheese melted perfectly. Better than any pizza pan I’ve used.
I made a one-pan pasta dish. I cooked the pasta right in the sauce. The pan held everything. The pasta came out amazing.
How I Clean It
This big pan takes a bit longer to clean. But it’s still not hard.
I use hot water and my brush. I scrub the entire surface. The large size means more area to cover.
Stuck food comes off easily if I catch it while the pan is warm. If food hardens, I add water and boil it briefly.
I dry it thoroughly. I use two paper towels because of the size. Then I heat it on the stove.
I oil the entire surface. I use about a tablespoon of oil. I wipe it around with a paper towel.
Total cleaning time is about 7 minutes. Longer than my smaller pans, but reasonable.
Testing Results
After six months of heavy use, this pan looks great. The seasoning has darkened beautifully.
I use it for Sunday dinners every week. It has cooked dozens of large meals. No signs of wear.
The silicone holder is still in perfect shape. No tears or heat damage. It grips the handle firmly.
I dropped this pan once. My heart stopped. But cast iron is tough. Just a small ding. It still works perfectly.
The even heating is consistent. Whether I’m cooking on the edges or in the center, everything browns evenly.
Comparison: Which One Should You Buy?
Let me break this down simply.
Buy the 10.25 Inch Skillet If:
- You’re new to cast iron
- You cook for 1-2 people
- You want the most versatile size
- You have limited storage space
- You want to spend the least money
This is the safe choice. It works for almost everything.
Buy the 10.5 Inch Griddle If:
- You love pancakes and breakfast foods
- You make tortillas or flatbreads
- You want the easiest pan to clean
- You need something that heats up fast
- You cook things that need flipping
This is a specialty tool. But it’s amazing at what it does.
Buy the 12 Inch Skillet If:
- You cook for 3+ people regularly
- You want to make one-pan meals
- You roast whole chickens or large cuts of meat
- You don’t mind the extra weight
- You want maximum cooking surface
This is the family meal champion. Big and powerful.
My Recommendation
If you can only buy one, get the 10.25 inch skillet. It’s the most practical.
If you can buy two, get the 10.25 inch skillet and the griddle. They complement each other perfectly.
If you want all three, go for it. They each serve different purposes. I use all three regularly.
Common Mistakes to Avoid
I made these mistakes when I started. Learn from my errors.
Don’t Skip the Drying Step
Water is cast iron’s enemy. Always dry your pan completely. Put it on low heat for 2 minutes. This evaporates hidden moisture.
Don’t Use Too Much Oil for Seasoning
A thin layer is enough. Too much oil gets sticky and gummy. Use just enough to make the pan look wet.
Don’t Cook Super Acidic Foods at First
Tomato sauce and vinegar can strip new seasoning. Wait until your pan has built up a good layer. Then acidic foods are fine.
Don’t Put a Hot Pan in Cold Water
This can crack your pan. Let it cool for a few minutes first. Thermal shock is real.
Don’t Store Your Pan While Damp
Even a tiny bit of moisture can cause rust. Make sure it’s bone dry before you put it away.
Don’t Worry About Soap
Old advice said never use soap. Modern dish soap won’t hurt your seasoning. Use it if your pan is greasy.
Don’t Scrub Off Your Seasoning
Be gentle with new pans. Aggressive scrubbing removes the seasoning layer. Let it build up first.
How to Season Your Cast Iron
Lodge pans come pre-seasoned. But extra seasoning makes them better.
Here’s my process:
Step 1: Wash the pan with hot water and soap. Dry it completely.
Step 2: Heat your oven to 450°F. Put aluminum foil on the bottom rack to catch drips.
Step 3: Rub a thin layer of vegetable oil all over the pan. Inside, outside, handle, everything.
Step 4: Wipe off excess oil with a paper towel. The pan should look almost dry. Too much oil makes it sticky.
Step 5: Put the pan upside down in the oven. Bake for 1 hour.
Step 6: Turn off the oven. Let the pan cool inside. Don’t open the door.
Step 7: Repeat this process 2-3 times for best results.
The pan will turn darker with each seasoning. This is good. Dark seasoning is strong seasoning.
I season my pans twice a year. It keeps them in perfect condition.
Cooking Tips for Cast Iron
These tips will help you get better results.
Preheat Your Pan
Give it 5 minutes on medium heat. Cast iron takes time to warm up. But once it’s hot, it stays hot.
Use Enough Fat
Cast iron isn’t truly non-stick until it’s well-seasoned. Use butter, oil, or bacon grease. This prevents sticking.
Don’t Move Food Too Soon
Let food sit for a minute. It will release naturally when it’s ready. If it sticks, it’s not done yet.
Lower Your Heat
Cast iron holds heat better than other pans. Medium heat works for most cooking. High heat is rarely needed.
Dry Food Before Cooking
Pat meat dry with paper towels. Wet food steams instead of searing. You want a good brown crust.
Use Metal Utensils
Don’t worry about scratching. Metal spatulas and tongs are fine. They won’t hurt the seasoning.
Cook Bacon Regularly
Bacon grease is fantastic for seasoning. It makes your pan more non-stick. I cook bacon once a week.
What Makes Lodge Better Than Other Brands
I’ve tried other cast iron brands. Lodge consistently wins.
The Price
Lodge costs less than Le Creuset, Staub, or Smithey. The quality is the same. You’re not paying for a fancy name.
The Availability
You can find Lodge everywhere. Amazon, Walmart, Target, hardware stores. Other brands are harder to locate.
The Consistency
Every Lodge pan I’ve bought has been perfect. No warping, no thin spots, no defects. The quality control is excellent.
The Pre-Seasoning
Some brands ship bare iron. You have to season it yourself. Lodge does it for you. This saves hours of work.
The American Manufacturing
Lodge makes everything in Tennessee. The workers are skilled. The quality shows in the final product.
The Company History
Lodge has been making cast iron since 1896. That’s 127 years of experience. They know what they’re doing.
Frequently Asked Questions
Is cast iron safe for cooking?
Yes. Cast iron is very safe. It has no toxic chemicals or coatings. It actually adds a small amount of iron to your food. This can be beneficial.
How do I remove rust from cast iron?
Scrub the rust with steel wool. Then wash, dry, and re-season the pan. The rust will disappear. Your pan will be fine.
Can I use soap on cast iron?
Yes. Modern dish soap won’t hurt your seasoning. Old lye-based soaps were the problem. Today’s soaps are safe.
Why is my cast iron sticky?
You used too much oil during seasoning. Heat the pan and wipe out excess oil. The stickiness will go away.
Can cast iron go in the dishwasher?
No. Never put cast iron in the dishwasher. It will remove the seasoning and cause rust. Always hand wash.
How long does cast iron last?
Forever. Seriously. Cast iron from the 1800s is still usable today. Take care of it and it will outlive you.
Do I need to season cast iron after every use?
No. Just wipe a thin layer of oil after cleaning. Full oven seasoning is only needed a few times per year.
Final Thoughts
Cast iron changed how I cook. These three Lodge pans are in my kitchen every single day.
The 10.25 inch skillet is my workhorse. I use it for everything. Eggs, steaks, vegetables, cornbread. It handles all of it perfectly.
The griddle is my breakfast hero. Pancakes, tortillas, and smash burgers are so much better on this flat surface.
The 12 inch skillet is my party pan. When I cook for guests, this is what I reach for. It can handle any large meal.
All three are affordable. All three will last forever. All three cook better than expensive non-stick pans.
I tested these for six months. I cooked hundreds of meals. I cleaned them after every use. They’re still perfect.
If you’re thinking about buying cast iron, don’t hesitate. Start with the 10.25 inch skillet. You’ll wonder how you ever cooked without it.
Cast iron isn’t trendy or fancy. It’s just honest cookware that works. It worked for my grandmother. It works for me. It will work for you too.
Ready to upgrade your cooking?
View the 10.25 Inch Skillet on Amazon