Home & Kitchen
Quick verdict
The pan to buy if you want a hard sear and a piece of equipment that never wears out - seasoning improves with use rather than flaking off. The cost is weight and maintenance: it is heavy enough to need two hands, and it must be dried immediately after washing.
A 12-inch pre-seasoned cast iron skillet made without PFAS coatings, safe on the stovetop, in the oven, on the grill and over a campfire, with thick walls that hold heat for searing, frying and baking.
Anyone searing steak, baking skillet cornbread or cooking over a campfire, and cooks tired of replacing coated pans every two years.
Anyone who wants dishwasher-safe cookware or a light pan to toss vegetables in - cast iron is neither. If you simmer tomato sauce weekly, the acid eats the seasoning; use stainless instead.
Key features
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