Equipment Review: The Best Traditional & Enameled Cast-Iron Skillets / Pans & Our Testing Winners
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Buy our winning enameled cast-iron skillet:
Buy our “best buy” enameled cast-iron skillet:
Full equipment review and results chart:
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep makes some cooks balk. Could enameled cast-iron pans, which need no special care, top the classic?
We tested 10 12-inch cast-iron skillets (4 traditional cast iron, 5 enameled cast iron) to find the best one:
Lodge Classic Cast Iron Skillet, 12″
Calphalon 12-in. Pre-Seasoned Cast Iron Skillet
Camp Chef 12″ Seasoned Cast Iron Skillet
T-fal Pre-Seasoned Cast Iron Skillet, 12″
Le Creuset Signature 11 3/4″ Iron Handle Skillet
Mario Batali by Dansk 12″ Open Sauté Pan
Lodge Enamel Coated Cast Iron Skillet, 11″
Rachael Ray Cast Iron 12-inch Open Skillet with Helper Handle
Staub Cast Iron 12″ Fry Pan
Tramontina Gourmet Enameled Cast Iron 12 in Skillet with Lid
Don’t miss our video on how to season and clean a cast-iron pan:
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You’re wrong about washing the non enamel cast iron with soap. New soap doesn’t have lye in it so it’s fine to use soap.
They did not try traditional Smithy cast Iron. That one blows away the Lodge but they are very expensive
You always chose Le Creuset. Do they pay you frauds to push their gear?
Le creuset at $180!!!!that's right, 7 yes ago
I really don't know what people are so scared of about traditional cast iron. curing is easy and clean is just hot water.
I wonder are you guys do leach test for heavy metal?? just wonder, I heard many stories about heavy metal recently.
BS… you can use modern dish soap on raw cast-iron without any problems. We’re not using old lye soaps in the kitchen anymore.
I don't get grading a pan that only has enamel on the outside…
WOW!!! impressed by this channel first time here and I'm subscribing. keep it coming. 2015!!!! where the hell have i been. Great Job ATK!!!!
It's strange that enameled won out in french/dutch ovens, but non enameled won in skillets.
A sub par presentation IMO
Haven't seen a review that covers all issues.
Id advise looking at as many cast iron video posts as possible
Hope this comment isn't cancelled
Will an oval dutch oven perform well on the stovetop? I’m concerned about even heating. Thank you
SMH at 0:17
Haha. That's some serious testing.
Thank you for giving us some lower price options……..finally.
Damn, those steaks looks fantastic. I bet it’s nice to work there on steam day 🙂
No soap is an old wives tale
2:14 makes me so stressed
We have alway washed our lodge with soap. No problems.
That $180 pan is now $240
I bought the 12" Lodge about two years ago and have had great experiences with it, but I just can't get over the weight and clunky short handle. If I can't easily lift up the pan with one hand to pour out its contents, it's effectively useless for anything except large pieces of meat. In the market for a lighter, more user-friendly model now.
Me, watching them dunk cast iron into an ice bath… 😱😱😱😭😭😭
Unfortunately what's not being mentioned is that enameled cast iron leaches nickel and cadmium in high amounts into your food. Look it up.
A good coffee cup improves with age.
Thank you good information
You correctly identified the enamel surface high temperature destruction as "crazing", that satisfactorily establishes your credentials with me.
I cant beleive you did not test the world famous STAUB CAST IRON ENAMEL COATED INSIDE AND OUT! what a bunch of________ you fill in the blank lol I only cook with cast iron, thanks
Yes, new Lodge works great, but if you can identify and find the old unmarked Lodge "notched" pans, they are a real treat! They can be found under $20 and there is probably someone near you by now who can restore and season it like new for you for a little more. There are also many other great brands from long ago that are as good or better to be found.
Mine just bought from thrifty shop.