The number 10 on a cast iron skillet is a traditional size code, not the measurement in inches. It indicates that the pan is historically equivalent in size to a 11.5-inch to 12-inch skillet.
A 10-inch cast iron skillet typically measures 10 to 11.5 inches across the top rim, has a cooking surface of about 8 to 9 inches, and is roughly 2 inches deep. Weighing between 5 and 6.5 pounds, this highly versatile pan comfortably serves 1 to 3 people.
Yes, old cast iron can be highly valuable, particularly as collectible cookware. While raw scrap iron is only worth about $0.06 to $0.08 per pound, well-maintained antique and vintage pieces—especially those made by sought-after makers—routinely sell to collectors for anywhere from $𝟓𝟎 to over $𝟏,𝟎𝟎𝟎.
On cast iron, the number 8 indicates the mold size, originally corresponding to the size of the eye (hole) in a wood-burning stove. It does not mean the pan is 8 inches wide.
We recommend a 10.5 inch cast iron skillet for most people. A 10- to 10.25-inch skillet will serve most people well—it's the perfect size for frying up some eggs, flipping a few pancakes, or searing steaks.
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.
A "poor man's ribeye" is the chuck eye steak.
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.
What Not to Cook in a Cast-Iron Skillet
"Look for a heat ring: A circular ridge on the bottom of a skillet helped it sit on wood-burning stoves and is a sign of a piece made before 1940." "A protrusion or scar on the bottom of a skillet is a remnant from the older casting process where molten iron was poured through a 'gate'."
Lodge Cast Iron is the oldest and longest-running cast iron skillet manufacturer in the United States. Founded in 1896 by Joseph Lodge in South Pittsburg, Tennessee, the company has remained in continuous operation at its original Tennessee foundries for over 130 years.
Scrap metal recycling offers a great way to earn money for things like old microwaves, washers, dryers, stoves, and cast iron bathtubs while contributing to sustainability by reducing waste.
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.
To measure a cast iron skillet, measure the top inside rim diameter from edge to edge, excluding the pour spouts and handles. This top-rim measurement defines the skillet’s official size (e.g., 10 inches).
8-inch pans are perfect for cooking small, single portions, or foods such as eggs and small batches of vegetables. 10-inch pans are versatile and ideal for one to two people, useful for sautéing vegetables or cooking fish fillets.
The world's largest cast iron skillet is a monument created by Lodge Cast Iron in South Pittsburg, Tennessee. It measures over 18 feet from handle to handle with a 12-foot diameter, weighing a whopping 14,360 lbs. It is on permanent display outside their museum.
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, Dawn dish soap is perfectly safe for a well-seasoned cast iron skillet. Modern mild dish soaps are gentle enough to remove food debris and grease without stripping the pan's polymerized non-stick coating (seasoning).
Yes, you absolutely use oil in a cast iron skillet. It is essential for cooking to prevent sticking and for maintaining the protective, non-stick "seasoning" layer. High smoke point oils like vegetable, canola, or grapeseed oil are ideal for cooking and seasoning.
The "best" cast iron brand depends on your needs, but Lodge is the undisputed top pick for affordability and durability. For premium unseasoned pans, Smithey Ironware and Lancaster Cast Iron are leading choices. If you want low-maintenance enameled cast iron, Le Creuset and Staub set the gold standard.
Yes, old cast iron skillets can be highly valuable. While a rusty generic pan might only be worth a few dollars at a scrap yard, restored, vintage cast iron cookware is highly sought after by collectors and everyday cooks. Prices typically range from $𝟓𝟎 to $𝟒𝟎𝟎, though rare historical pieces can fetch thousands of dollars.
Yes, it is completely safe to use mild dish soap on your cast iron. The old rule of never using soap is a myth from generations ago when soaps contained harsh, abrasive lye. Modern dish soaps are gentle and won't strip or harm the pan's polymerized seasoning.
The Ribeye is widely considered the unhealthiest standard cut of steak. It is highly marbled, meaning it is packed with saturated fat and cholesterol, which can elevate LDL ("bad") cholesterol levels and increase the risk of heart disease.
In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.
The best, most direct substitute for a ribeye that is cheaper is the chuck eye steak, often called the "poor man's ribeye" [3, 4, 11]. It is cut from the same muscle group, just closer to the shoulder, offering similar marbling and tenderness for often half the price [3, 4, 12].