Whether Staub is "better" than Lodge depends on whether you are comparing their enameled or bare cast iron. Staub is a premium, French-made brand, while Lodge is an American heritage brand famous for accessible, utilitarian cast iron.
When deciding between Staub and Lodge, consider your budget, desired style, and Dutch oven features. Staub works well for operators looking for durable construction and moisture control. Lodge, however, offers an affordable alternative with classic designs best suited for all-purpose cooking and baking.
The best cast iron skillet depends on your needs, but Lodge is widely considered the best overall for its durability, affordability, and pre-seasoned surface. For premium, smooth-milled pans, Smithey Ironware is a top choice, while Le Creuset is the gold standard for enameled cast iron.
But to help you avoid my mistake, here are some tips about what not to cook in cast-iron cookware:
Lodge is highly affordable compared to boutique cast iron brands because of their highly automated, domestic manufacturing and minimalist, mass-market approach.
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
In the context of cookware, a "#1 cast iron" typically refers to two different things depending on whether you are looking at modern or vintage pans:
4 Foods You Should Avoid Cooking In A Cast-Iron Skillet
The healthiest skillet to use is one free from toxic coatings like Teflon (PTFE) and harmful forever chemicals (PFAS/PFOA). Cast iron, carbon steel, and stainless steel are universally regarded as the safest, longest-lasting options, while ceramic-coated pans provide an easy-release alternative without the plastics.
Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 10.25 Inches.
The most sought-after cast iron skillets fall into three distinct categories: premium modern artisan pans, luxurious enameled options, and elusive vintage "holy grail" collectibles.
Yes, all of Lodge's traditional seasoned cast iron and carbon steel cookware is proudly made in the USA at their foundries in South Pittsburg, Tennessee. However, their colorful enameled cast iron products are manufactured in China.
Standard cast iron cookware is more durable than enameled cookware, which can chip over time. Le Creuset's enameled cookware, however, is more durable than Lodge's enameled cookware. To extend the life of enameled Dutch ovens, cook on low or medium heat, use non-metal utensils, and clean with non-abrasive brushes.
Choosing between a Staub and a Lodge cast iron skillet comes down to traditional vs. enameled cast iron. Lodge is a budget-friendly, pre-seasoned bare cast iron pan. Staub is a premium, French-made enameled cast iron skillet with a black matte enamel interior that never needs seasoning.
Staub runs hotter and is heavier overall, so it retains heat more aggressively. While some pros might include better caramelization and deeper browning, cons might include it being a little harder to get your dishes “just right,” especially if you're new to cast iron and temperature control.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
Cast iron skillets are durable and (sometimes) affordable; stainless steel skillets are lightweight and heat up quickly; and carbon steel skillets can deliver restaurant-quality seared protein while being lighter than cast iron.
The absolute safest, least toxic cookware materials are cast iron, carbon steel, and 100% ceramic. These materials are completely inert, meaning they won't leach harmful heavy metals or chemicals—such as PFAS, PTFE, PFOA, lead, or cadmium—into your food, even when exposed to high heat.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, you can absolutely use Dawn dish soap on cast iron.
Yes, bare (unenameled) cast iron leaches dietary iron into your food. While this is usually a harmless or beneficial boost, the amount varies based on the food’s acidity, cooking time, and the pan's seasoning.
Cooking with an uncoated cast iron pan is synonymous with cooking in its purest form. The untreated cast iron has no chemicals such as PFAS, PFOA and PTFE, making for a safe cooking experience.
Yes, you can absolutely cook eggs in cast iron. In fact, it is an excellent method for achieving crispy edges on fried eggs and fluffy frittatas. A well-seasoned skillet prevents sticking and avoids chemical coatings.
The "best" cast iron depends on whether you want traditional, seasoned bare iron or low-maintenance enameled cast iron.