How to choose the right cast iron skillet

Updated June 2026Independently researchedNo paid placement.

Bare cast iron or enameled: which is right for you?

Bare cast iron (sometimes called “raw” or “uncoated”) develops a natural seasoning layer that makes it nonstick over time. It excels at high-heat searing, oven use, and camping. The trade-off is that it requires careful drying and occasional oiling, and it can react with acidic foods like tomato sauce, which may leach a metallic flavor. Enameled cast iron has a glass-like coating fused to the iron. This coating eliminates the need for seasoning and makes it safe for acidic dishes, but it’s more expensive and can chip or crack if dropped or thermally shocked. Enameled pans are also stickier than well-seasoned bare iron, so they’re less ideal for slidey eggs but fantastic for braises and stews. If you’re on a tight budget or want a pan to abuse for years, go bare. If you want low-maintenance versatility and cook a lot of tomatoes or wine-based sauces, the upfront cost of enameled is worth it.

What size cast iron skillet should you buy?

The most common and useful size is a 10- to 12-inch skillet measured across the top. A 10-inch pan is light enough for one person to handle easily, fits two chicken thighs or a couple of eggs, and is the standard for cornbread. A 12-inch skillet gives you room for a full pound of bacon or a whole chicken, but it’s noticeably heavier – be honest about your wrist strength. Smaller 6- to 8-inch pans are great for individual portions, melt butter, or toast spices, but they’re too small for most main dishes. Larger 15-inch pans are unwieldy on standard stovetops and rarely fit in small ovens. If you only buy one skillet, get the 12-inch unless you know you cook for one.

Are pre-seasoned skillets actually ready to use?

Most modern bare cast iron skillets come pre-seasoned, meaning they have a factory-applied layer of oil that has been baked on. Yes, you can cook with them right out of the box – but don’t expect them to be as nonstick as a Teflon pan or a skillet you’ve used for years. The factory seasoning is thin; it will improve with each use. For best results, wash the skillet with hot water and a stiff brush (no soap in the first few uses if you want to preserve that initial seasoning), dry it thoroughly over low heat, then rub a very thin layer of oil onto the cooking surface. Then start with fatty foods like bacon or fried chicken. Avoid cooking acidic foods or eggs on the first few tries until the seasoning has built up. Skillets sold as “unseasoned” (often from vintage or boutique brands) require you to season the pan yourself before first use – a process of coating with oil and baking it upside down in the oven. If that sounds like work, stick with pre-seasoned.

Can you use cast iron on any cooktop?

Cast iron works beautifully on gas, electric coil, induction, and even over an open campfire. On glass-top stoves, there are two caveats: you must lift the pan (never slide it) to avoid scratching the glass, and the pan’s bottom should be flat. Some cast iron skillets have a slightly raised ring on the bottom that can wobble – look for a pan described as having a “flat base” or “glass cooktop-friendly.”

Induction cooktops require a magnetic pan, and cast iron is magnetic by nature, so it works perfectly. However, the thick iron can take a while to heat up and cool down, which means you’ll need to be patient with temperature control. Preheat on medium-low for several minutes to avoid hot spots. All cast iron is oven-safe to very high temperatures – typically north of 500°F – as long as the handle is also iron (most are) and it’s not enameled with a plastic or wooden handle. Enameled pans usually list a lower max temp (around 400–450°F) because the coating can crack.

Which brands have the best reputation for quality and value?

Lodge is the default choice – affordable, widely available, and pre-seasoned. Their pans are heavy and slightly rough on the surface straight from the factory, but they smooth out over time. For a few hundred dollars more, Le Creuset and Staub dominate the enameled category with beautiful colors, smooth enamel that resists staining, and lifetime warranties. Staub’s enameled interior is black and matte, while Le Creuset’s is cream-colored and easier to monitor for browning. For lighter-weight bare iron, smaller companies like Field Company and Butter Pat produce skillets that are noticeably thinner and polished smoother than Lodge, reducing the weight by about a full pound in a 10-inch skillet. These are premium products at a premium price, but they heat faster and are easier to flip. Vintage skillets from Griswold or Wagner (found at thrift stores or online) are prized for their smooth cooking surface and light weight, but you’ll have to season them yourself. No brand is perfect – read recent owner reviews for issues like warping on induction or chipping on enamel. But a well-made cast iron skillet from any of these makers will last decades if cared for.

How to maintain your cast iron skillet so it lasts a lifetime

Wash cast iron while it’s still warm – use hot water and a soft brush or sponge. For stuck-on food, boil a little water in the pan and scrape with a wooden spatula. Soap is fine if you have a well-seasoned pan; modern dish soap won’t strip seasoning unless you scrub aggressively. After washing, dry the pan completely on the stovetop over low heat – any moisture will cause rust. Apply a very thin film of vegetable oil, flaxseed oil, or grapeseed oil to the cooking surface using a paper towel, then heat the pan until it just starts to smoke. Let it cool, and you’re done. If rust appears, scrub it off with steel wool and reseason the entire pan in the oven. Never put cast iron in the dishwasher – the detergent and high heat will strip seasoning and cause rust. Store the skillet in a dry place. If you have multiple pans, place a paper towel between them to protect the seasoning. With regular use and occasional re-seasoning, your skillet will develop a slick, black surface that rivals any non-stick pan.

Frequently asked questions