The "best" cast iron depends on whether you want traditional, seasoned bare iron or low-maintenance enameled cast iron.
Straight to the Point
The best cast iron skillet is from Lodge. It heats up fast and sears deeply, and only costs around $20. We also like the lightweight Lancaster No. 8 skillet, which is easy on the wrists and cooks food beautifully.
Both bare and enameled cast iron are great options. Bare cast iron becomes more non-stick over time with seasoning, while enameled cast iron gives you an easy-to-use, non-reactive surface.
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, cooking with cast iron pans can contribute to high ferritin levels. While safe for most people, the iron in the pan transfers into your food, and your body absorbs it. This effect is particularly significant for individuals with underlying genetic conditions or those who frequently eat acidic foods.
Too much iron in the body (iron overload or hemochromatosis) often causes vague, early symptoms like severe fatigue, joint pain (especially in the knuckles), and abdominal pain. As iron builds up in organs, it can lead to skin bronzing, diabetes, liver disease, and heart issues. These symptoms often appear slowly, typically emerging in people over 40.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
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:
Wapak cast iron might be lesser known compared to the Griswold and Wagner brands, but it is just as collectible. The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926.
Field Company and Lodge represent two distinct philosophies of cast iron. Field pans are expensive, lightweight, and smooth, designed to mimic vintage, mid-century cookware. Lodge pans are heavy, affordable, and durable, serving as the modern workhorse of cast iron.
The best overall cast iron skillet is the Lodge 10.25-Inch Pre-Seasoned Skillet. It delivers top-tier searing and heat retention at an unbeatable value. For those seeking premium polished options, Lancaster Cast Iron (lightweight) and Smithey Ironware (heirloom-quality) lead the luxury market.
The Four Main Types of Cast Iron Explained
Premium American-made cast iron brands range from historic, legacy foundries to modern boutique artisans. They focus on heirloom-quality, machine-polished surfaces, and lighter, modern designs.
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.
The most expensive cast iron varies entirely by category:
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.
Wagner is often the cast iron choice for everyday cooks who want heritage, performance, and affordability all in one. While Griswold gets much of the collector hype, Wagner stands strong as a beautifully made, reliable skillet brand that still performs just as well today as it did 100 years ago.
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
Truthfully, leaving your cast iron to soak in the sink is worse for it than any tomato sauce or soap will every be. Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
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.
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.
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.