Cast iron that earns its place.
An independent test kitchen for cast iron. We cook real meals in every skillet, Dutch oven and griddle — then rank them on heat, finish, handling and value.
Editor's Top Picks
#1 Best Overall
#2 Best Value
#3 Editor's Choice
#4 Top Rated
#5 Great All-Rounder
#6 Splurge PickBrowse by Category
Pick what you want to cook and we'll point you to the iron that nails it.
Skillets & Fry Pans
The everyday workhorses — searing, frying, baking cornbread on any heat source.
Browse SkilletsDutch Ovens & Braisers
Low-and-slow braises, no-knead bread and big-batch stews that get better with time.
Browse Dutch OvensGriddles & Grill Pans
Pancakes, smash burgers and indoor grill marks across two burners.
Browse GriddlesWoks, Bakeware & Specialty
Stir-fries, tatin dishes and the one-of-a-kind pieces worth the shelf space.
Browse WoksFind Your Pan
Three quick questions. We'll match you to the highest-rated piece we've actually tested.
The Cast-Iron Rankings
Our ten highest-scoring pieces, ranked on rating, price and size. Tap any row for the full review.
Browse all 48
Skillet Size Selector
Buying one pan? Tell us how many you usually cook for and we'll match you to the diameter the pros reach for most.
All Cast Iron Reviews
Filter 48 tested pieces — or tap the scales to compare up to three side by side.
7"
10.25"
10.25"
12"
10"
10.25"
5"
8"
8"
10.25"
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10.25"
12"
12"
7"
10.25"
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12"
10.25"
12"
8"
14"
10"
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6"
12"
10.25"
10.5"
12"
12"
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10.25"
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12"The Cast-Iron Care Ritual
Looked after, cast iron outlives every non-stick. Four habits keep it slick for decades.
Season after every cook
Rub a thin film of neutral oil into a warm, dry pan. Each layer builds the slick, near-nonstick patina.
Wash warm, skip the soak
Hot water and a brush right after cooking. Stuck-on bits lift with coarse salt — never leave iron soaking.
Dry on the heat
Set the clean pan on a low burner for a minute. Bone-dry iron never rusts — moisture is its only enemy.
Cook fat freely
Bacon, steak, cornbread — fatty, high-heat cooking keeps seasoning alive. The more you use it, the better it gets.
The seasoning list
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