Best Cast Iron Skillets 2026: 10 Compared (7 Sources)

What are the best cast iron skillets in 2026?

Summary

America's Test Kitchen and Prudent Reviews both name the polished Smithey No. 12 the best skillet they tested: America's Test Kitchen says it "aced all our tests", and Prudent Reviews, whose tester has used a Smithey for over two years, calls it the best overall. [src1, src4] Both also point to cheaper pans. America's Test Kitchen's Best Buy, the Lodge Classic 12-inch, "offers equivalent performance at a bargain price", and Prudent Reviews' biggest takeaway is that "price doesn't automatically translate to better cooking performance". [src1, src4] Reviewed is harsher on the Smithey: in its tests the No. 12 "didn't perform as well as skillets costing about an eighth of the price". [src3] Two of the three outlets that tested the Smithey No. 12 rank it first, yet it is this card's premium pick rather than its top pick: the Chef Collection is the best-overall pick at a low price, and the Smithey is the pick for cooks willing to pay a premium. [src1, src4, src3]

The top pick is a Lodge because the two outlets we read that tested Lodge's lighter Chef Collection 12-inch beside the Classic both preferred it. Reviewed makes the Chef Collection its best overall skillet and the Classic its best value; Prudent Reviews makes the Chef Collection and the Victoria its top low-cost picks, measured the Chef Collection holding the most heat of its 12 skillets, and calls the Classic "also a great option if you want something thicker and more substantial". [src3, src4] The Chef Collection is not among the pans America's Test Kitchen and Tom's Guide list as tested; the 12-inch Lodge they both tested is the Classic, America's Test Kitchen's Best Buy and Tom's Guide's best overall, and it is this card's budget pick. [src1, src5]

Three outlets tested the Victoria 12-inch: Prudent Reviews found it one of the fastest skillets to heat, with a 7.1-inch handle more than 2 inches longer than the Lodge Classic's; Reviewed found it excellent at every cooking task; and America's Test Kitchen, which liked its handle, saw its seasoning backslide during testing. [src4, src3, src1] For a pan that never needs seasoning, America's Test Kitchen's favorite enameled skillet is the Le Creuset Signature 11¾-inch and Reviewed's is the Staub 12-inch fry pan; America's Test Kitchen warns that enamel does not become nonstick with use. [src2, src3]

Each named pick rests on at least two outlets that tested it; the Staub and Camp Chef alternatives each rest on one. Every alternative names the outlets that tested it. Size counts as a different product: a test of a 10-inch or 8-inch pan is not counted for its 12-inch sibling, which is why the Field Company No. 12 is no longer listed (see What the Other Testers Picked). [src1, src4, src5]

10 Cast Iron Skillets Compared

Weights are the outlets' own scale readings, and they disagree on some pans: the Smithey No. 12 weighed 7.2 pounds at Prudent Reviews and over 8 pounds 10 ounces at Reviewed. [src1, src2, src3, src4] A price is from our US price check for the listing we link, updated daily; a dash means our check has no current offer to show. The Smithey link goes to Smithey's own store.

Best for Each Use Case

Top pick: Lodge Chef Collection 12-Inch Skillet — Check price

Reviewed's best overall: "In our tests, cornbread fell right out when the pan was turned upside down, steak cooked with a nice sear, and even scrambled eggs lifted right off the surface." It is about two pounds lighter than Lodge's traditional skillets, and its shallower sides hold in less steam, "giving crustier results", though they leave less room for frying oil. [src3] Prudent Reviews' measurements back the pick: at 6.3 pounds it is almost 2 pounds lighter than the Lodge Classic, it held the most heat of the 12 skillets tested (228°F five minutes after reaching 400°F), and after two minutes on medium heat its edge (353°F) was warmer than its center (343°F), the smallest center-to-edge difference in the test. [src4] The costs: Prudent Reviews lists its short handle as a drawback, an egg stuck slightly before it released, and water can bypass the pour spouts if you pour too fast; Reviewed notes that Lodge does not offer a set warranty. [src4, src3] The link goes to the Amazon listing Reviewed links for its pick; when we checked on 2026-10-15, Amazon listed it as the Lodge Chef Collection 12-inch skillet, new and in stock. [src3] Lodge's own store listed the 12-inch Chef Collection (model LC12SK) at $39.90, marked down from $44.95, when we checked the same day. [src6]

Best value: Victoria 12-Inch Cast Iron Skillet — Check price

Prudent Reviews makes the Victoria one of its two top low-cost picks: at 7.2 pounds it is a little lighter than the Lodge Classic, its 7.1-inch handle is more than 2 inches longer and stayed 10°F cooler in the boiling-water test, it was one of the fastest skillets to heat (444°F at the center after two minutes, second only to a vintage Griswold), and it still held 215°F five minutes after reaching 400°F, tied for third-best. [src4] Reviewed found it "did an excellent job at every cooking task, turning out a well-seared steak, easily holding enough oil to cook a whole chicken, and releasing eggs as if it had a Teflon finish", but its long handle makes it tricky to place in the oven and its pour spouts are prone to dribbling. [src3] America's Test Kitchen liked its "terrific long, rounded handle", but its seasoning backslid during testing: a big section of cornbread stuck, and there was more sticking in the final round of eggs. It still calls it "a well-made pan at a remarkable price". The pan is made in Colombia (model SKL-212). [src1] Prudent Reviews' text does not state the size of the Victoria it tested; it links the 12-inch listing this card links.

Best budget: Lodge Classic 12-Inch Cast Iron Skillet — Check price

America's Test Kitchen's Best Buy: "While this skillet started out with a rougher surface than those of the artisan pans, its gently nubbly texture quickly gained seasoning, and by the end of testing it released food and cleaned up perfectly." At about 8 pounds it is heavy, which America's Test Kitchen says helps heat retention and browning, and it has 10 inches of cooking surface and 2¼-inch sides. [src1] Tom's Guide makes it its best overall: "the Lodge excelled in every one" of its tests, with a delicious steak and perfect fried eggs with zero sticking; its one listed drawback is that it has no warranty. [src5] Reviewed's best value is wide and deep, so oil won't bubble over when you add battered chicken, and its spouts drain oil without dribbling. [src3] Prudent Reviews found it the thickest and heaviest of its 12 skillets (5 millimeters, 8.1 pounds), slower to heat than most of the thinner pans, completely flat in its warp test and slick enough to release an egg without sticking despite its rough surface; its 5-inch handle is one of the shortest it tested and reached 100°F in the boiling-water test. [src4] Prudent Reviews' text does not state the size of the Lodge Classic it tested; it links the 12-inch listing this card links.

Best premium: Smithey No. 12 Cast Iron Skillet — Check price

America's Test Kitchen's winner: "Silky-smooth from the get-go, this roomy pan didn't let food stick and stayed impressively slick throughout testing. Its heavy weight helped it retain heat, so it seared food evenly and deeply." Its bronze color turned blotchy with use. [src1] Prudent Reviews names Smithey the best overall skillet it tested: the egg released immediately, it held 217°F five minutes after reaching 400°F, second only to the Lodge Chef Collection, its wide, flat 5.3-inch handle gave excellent control, and its heat ring kept it stable in the warp test; its seasoning can look blotchy while it builds. [src4] Reviewed disagrees: almost immediately its Smithey No. 12's finish seemed to wear off, eggs and cornbread stuck, and Reviewed "can't justify spending the big bucks". [src3] The outlets' scales disagree on its weight (7 lb 15⅞ oz at America's Test Kitchen, 7.2 pounds at Prudent Reviews, over 8 pounds 10 ounces at Reviewed), and Smithey's own page gives about 8.7 pounds. [src1, src4, src3, src7] It is made in South Carolina. [src1, src4] The link goes to Smithey's own store, which listed the No. 12 at $220, available to order, when we checked on 2026-10-15. [src7] Prudent Reviews' text does not state the size of the Smithey it tested; it links Smithey's No. 12, the pan this card links.

Alternative (smooth surface): Stargazer 12-Inch Cast Iron Skillet — Check price

Prudent Reviews tested the Stargazer: made in the USA, with flared rims instead of pour spouts and, at 7.6 inches, the longest handle in its group. Its smooth surface released an egg immediately and the flared rim poured cleanly; it was one of the fastest modern skillets to heat (434°F at the center after two minutes, 84°F more than at the edge), its heat retention was middle of the pack (207°F), and it developed a minor wobble after the warp test. The handle's edges dug into the tester's hand, and the verdict is "Stargazer is a good skillet", though the tester prefers the handle designs on Smithey and Made In. [src4] Tom's Guide rated it 4 of 5 stars: "It didn't have the most even sear on my steak, but eggs and pizza came out perfectly and it's another lightweight option." [src5] Neither page states the size in its text; both link the 12-inch listing this card links.

Alternative (lightest Lodge): Lodge Blacklock 39 12-Inch Skillet — Check price

America's Test Kitchen recommends it: "Handling this lightweight, handsome pan was a real pleasure", with tall, bowl-shaped sides, "but the thin bottom and lack of heft meant that this pan cooked slightly unevenly"; potato wedges and burgers came out two-tone, and despite being triple-seasoned it lost some slickness by the end of testing. It weighed 5 lb 14¾ oz. [src1] Reviewed weighed it at about 6 pounds, the lightest of all the skillets it tested, found it the most comfortable to work with and easy to flip eggs in, but its rounded, shallow pour spouts make it a little tricky to pour off bacon grease without dribbling. [src3] At Prudent Reviews (6.1 pounds) only the Chef Collection heated more evenly, and its heat retention tied for third, but its handle's sharp edges dig into your hand and its pour spouts are small; it is one of the three modern skillets Prudent Reviews would be least likely to recommend. [src4]

Alternative (America's Test Kitchen's enameled pick): Le Creuset Signature 11¾-Inch Skillet — Check price

America's Test Kitchen's best 12-inch enameled skillet: "With flaring sides, an oversize helper handle, wide pour spouts, a satiny interior, and balanced weight, this expensive but beautifully made pan is a pleasure to cook in. It browned food deeply, maintained heat steadily during searing and deep frying, and cleaned up easily." It weighed 6.75 pounds and is made in France. [src2] Reviewed tested it too: it comes in 16 exterior colors with matte black enamel inside and can go in the dishwasher, but its cooking surface won't build up a nonstick patina, and Reviewed found it too shallow to be ideal for deep frying. [src3] Both outlets note that it comes in many colors; our link is the Cerise color.

Alternative (Reviewed's enameled pick): Staub Cast Iron 12-inch Fry Pan — Check price

Reviewed's best enameled skillet: "If you want the heat retention properties of cast-iron without the maintenance, the enameled Staub Cast-Iron 12-Inch Fry Pan is our top choice." Its matte black enamel interior "is somewhat stick resistant but will never substitute for a traditional nonstick coating"; it can go in the dishwasher, is on the lighter side for cast iron, has particularly well-defined pour spouts, and comes with what Reviewed calls an astronomical price tag next to traditional skillets. [src3] Reviewed says the exterior comes in six shades; our link is the matte black. No other outlet we read tested this 12-inch fry pan; the Staubs other outlets tested are listed under What the Other Testers Picked.

Alternative (testers not won over): FINEX 12-Inch Cast Iron Skillet — Check price

Reviewed found that its octagonal shape and coiled stainless-steel handle "did not produce a better performing skillet": it was less nonstick than the traditional skillets, cornbread and eggs stuck, patches of seasoning were stripped off by the end of testing, the handle got hot and was bulky to grasp, and its cooking surface was the smallest of the pans Reviewed tested. [src3] Prudent Reviews found its smooth cooking surface needed only a slight nudge to release an egg and its corners poured cleanly, but its heat retention was third-lowest of the 12 (191°F), the handle was still too hot to touch 15 minutes after leaving a 400°F oven, its thick, round handle lets the skillet rotate in your hand, and grease and moisture collect under the coil, where it is hard to clean; it is one of the three modern skillets Prudent Reviews would be least likely to recommend. [src4] FINEX is now owned by Lodge and made in Tennessee. [src3, src4]

Alternative (recommended with reservations): Camp Chef SK-12 12-Inch Skillet — Check price

America's Test Kitchen recommends the Camp Chef 12-inch (model SK12) only with reservations: "its surface was rough and snagged lint from paper towels. Cornbread and fish stuck, and scrambled eggs stuck a bit more at the end of testing than they had at the outset." Its steep, nearly straight walls "made it a bit challenging to get a spatula under delicate fish", its seasoning built up more slowly than the other pans', and America's Test Kitchen did not love its petite helper-handle loop. It weighed 6 lb 11⅝ oz. [src1] Among the outlets this card cites, only America's Test Kitchen tested it. Earlier versions of this card praised its smooth factory finish; America's Test Kitchen found its surface rough.

What the Other Testers Picked

These are pans the outlets tested that this card describes but does not list or link:

• Field Company: America's Test Kitchen recommends the Field No. 10, whose "satiny-smooth surface" "released food perfectly—even fish", though being more than 2 pounds lighter and a bit thinner than its top-rated pans it ran a little hot; Prudent Reviews found its No. 10 "extremely light and responsive" but with the second-lowest heat retention of its 12 skillets and the most noticeable wobble in its warp test; and Tom's Guide gave the Field No. 8 4 of 5 stars. None of them tested the No. 12 that earlier versions of this card listed, so it is no longer listed. [src1, src4, src5]
• America's Test Kitchen's best 10-inch: the Smithey No. 10: "Like its full-size counterpart, the 10-inch aced all the tasks we threw at it." [src1]
• Prudent Reviews' other premium favorite: the Made In skillet, which has "my favorite handle of the group" and a smooth surface that released eggs perfectly, but heat spread slowly across it: after two minutes its center was 130°F hotter than its edge. [src4]
• America's Test Kitchen's enameled Best Buy: the KitchenAid Enameled Cast Iron 12" Skillet, with an extra-broad cooking surface, though slightly heavier than the Le Creuset and with straighter sides than America's Test Kitchen prefers. [src2]
• A smaller Le Creuset and an 11-inch Staub: Tom's Guide's enameled picks are the 10.25-inch Le Creuset Signature (best enameled) and Staub's 11-inch Traditional Skillet (most versatile). [src5] America's Test Kitchen recommends Staub's 11-inch Traditional Deep Skillet, which "browned steaks deeply and cooked everything well", though its tiny, slick helper handle slipped from a tester's hands as the hot pan came out of the oven. [src2] These are different pans from the Le Creuset and Staub listed here.

Key Market Trends (2026)

• Lighter Lodges, and a dispute about weight: Lodge's Chef Collection and Blacklock 39 weighed 6.3 and 6.1 pounds in Prudent Reviews' test, against 8.1 for the Classic, and the Chef Collection still held the most heat of the 12 skillets Prudent Reviews tested. [src4] America's Test Kitchen reads weight the other way: its favorite 12-inch pans were among the heaviest, at around 8 pounds, and it found that lighter, thinner pans "simply did not do the thing we really want cast iron to do: retain and conduct plenty of heat for deep, even browning". [src1]
• Artisan pans on top, Lodge close behind: America's Test Kitchen and Prudent Reviews rank the polished Smithey No. 12 first, yet America's Test Kitchen's Lodge Best Buy "offers equivalent performance at a bargain price", and Prudent Reviews concludes that price doesn't automatically translate to better cooking performance. [src1, src4]
• A smooth surface is no guarantee: Reviewed's eggs stuck in the polished Smithey No. 12, leaving a bigger cleanup than traditional pans, and it found the FINEX 12-Inch less nonstick than the traditional skillets, while America's Test Kitchen and Prudent Reviews found the Smithey released food easily. [src3, src1, src4]
• Enamel for low maintenance, not for nonstick: America's Test Kitchen and Reviewed both pick an enameled pan for cooks who want to skip seasoning (the Le Creuset Signature 11¾-inch and the Staub 12-inch fry pan), and both say the enamel will not become nonstick. [src2, src3]
• FINEX is now a Lodge brand made in Tennessee: Reviewed reports that Lodge acquired FINEX and now manufactures it in Tennessee, and Prudent Reviews says it is made in South Pittsburg, Tennessee. [src3, src4]

Important Caveats

• The outlets' tests are not equally recent: Prudent Reviews updated its test on September 16, 2026, Tom's Guide on November 6, 2025, and America's Test Kitchen published its bare cast-iron test on June 24, 2025 and its enameled test on July 11, 2024. Reviewed's guide, though titled for 2026, was last updated on June 10, 2024. [src4, src5, src1, src2, src3]
• Weights differ by outlet: the Smithey No. 12 weighed 7 lb 15⅞ oz at America's Test Kitchen, 7.2 pounds at Prudent Reviews and over 8 pounds 10 ounces at Reviewed. [src1, src4, src3]
• Prudent Reviews' heat numbers come from its own short tests: surface temperature five minutes after heating to 400°F, and center and edge temperatures after two minutes on medium heat. Real cooking depends on your burner and how long you preheat; Prudent Reviews recommends preheating gradually for several minutes for even browning. [src4]
• Bare cast iron must be hand washed and dried immediately, never put in the dishwasher, and oiled now and then. [src3] Do not marinate or store food in it either: America's Test Kitchen says that can remove seasoning, encourage rust and leave a metallic taste. [src2]
• Smooth pans can look blotchy while their seasoning builds: America's Test Kitchen's Smithey No. 12 turned blotchy, and Prudent Reviews says the finish on smooth pans "can look blotchy or fade in spots, especially after high-heat cooking", which is mostly cosmetic. [src1, src4]
• A 12-inch skillet suits most cooks: America's Test Kitchen says it gives room to cook for as many as six people, and that a 10-inch can suit cooks who regularly cook for two to four. [src1]