The Best Cast Iron Skillets for Your Kitchen

Not all cast iron skillets are created equal. When picking out the best skillet, there are a few things that signal high quality:

• A longer handle, which will make the pan easier to maneuver.
• Just the right thickness. Excessively thick pans can cause hot spots, which equals uneven cooking. Pans that are too thin don’t retain heat as well.
• A broad cooking surface with plenty of room for browning is ideal.
• Skillets with low, flared sides are easier to work with. A pan with tall, straighter sides works for deep-frying. Make sure you preheat your pan well before using it.
• A lifetime or limited lifetime warranty is an essential. Some of the best brands offer warranties and support for their products.

What do you cook most often? How many people do you cook for? A small pan is good for single servings. The best cast iron skillet for a large family might be an extra-large pan. If you’re not sure, opt for a 10-inch or 12-inch pan. This should be big enough to sear two steaks at once.

A spout on the side of the pan is useful for pouring sauces. If choosing a model with a pour spout, look for one that is deep and wide. This helps to prevent dribbling and spillage.

You may want a lid for braising or a loop for hanging the pan from a pot rack. With griddles, Dutch ovens and saucepans available, you have many options. Select a shape with the extras you have in mind.

Pick up the skillet by the handle with one hand to see if you can lift it comfortably. If not, you may want to look for a lighter pan or a smaller size. For Dutch ovens or bigger skillets with tall sides, try lifting the pan with two hands. Heavy weight is not necessarily a good indicator of quality. High-quality cast iron can sometimes be lighter. This is part of a revival of more traditional styles of cast iron. They feature smoother surfaces and lighter weights overall.

Aren't sure how to seal or season your skillet to reduce sticking? Opt for one that’s pre-seasoned. Some of the best cast iron pans are generations old. When taken care of, they still have their seasoning. Most modern cast iron skillets are sold pre-seasoned.

Black cast iron skillets are traditional. Do you prefer colorful pans? Or don’t want to worry about maintaining seasoning? Go for enameled cast iron skillets. Quality cast iron enamel pans can be expensive. The lower-end pans can chip after relatively few uses.

Enameled cast iron is easy to clean. After braising, roasting or stewing, it can be wiped clean with a wet sponge. Some models are even dishwasher safe. It's incredibly durable and can be a family heirloom. Regular cast irons shouldn't be used for acidic foods. It can damage the seasoning and leach iron into food.

Enameled cast iron skillets don't have this problem. Rust also isn't a problem for enameled cast iron skillets. Regular cast iron skillets should never soak in water. Enameled cast iron cookware's coating protects it from any water effects.