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These durable cast-iron pans last for decades of pancake flipping, steak searing, egg frying, and more.

For hundreds of years, cast iron has been a popular cookware material and a staple in kitchens around the world. Thanks to a few key properties, including its durability, high heat tolerance, and heat retention, cast iron is the go-to cookware material for everything from soups to bread for many home and professional cooks.

If you’re curious if the hype is real and want to try cast-iron cooking yourself, a skillet is a great place to start. These pans are a familiar shape to most cooks, they’re highly versatile, and they’re not quite as heavy or space-consuming as other cast iron pieces, such as Dutch ovens.

As with any new piece of cookware, the size you get will determine how many people you can feed, and how manageable it will be to store. A good starter size for households of four or fewer is a 10- to 12-inch skillet. If you usually cook for one, you can get away with a smaller (and easier to store) 8- to 9-inch skillet. And for special occasions or if you’re a big-batch cooker, you may want something larger, up to 15 inches. These pans are heavy, though, so don’t go too big if you don’t want to have to lug around a hefty skillet.

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Because cast iron is such a dense, heavy material, a pan with multiple handles can be significantly more manageable. Especially if you’re opting for a larger skillet (12 inches or more in diameter), you’re going to have a better time transporting food from the stove to the oven, and cleaning the pan, if you have a helper handle (that’s the smaller handle opposite the longer one).

Some of the skillets I’ve selected have an outer covering of shiny, and sometimes colorful, enamel. This can make your skillet look great and even match your kitchen design scheme, but it doesn’t have a major impact on how the pan performs. In fact, enamel can chip over time and show signs of age that uncoated cast iron won’t. At the same time, cast iron can rust and needs to be seasoned, while enamel is made of ceramic that won’t rust and is even dishwasher-safe (though hand washing is often recommended, especially if the pan has any exposed cast-iron parts).

Don’t listen to the rumors: Cast iron isn’t as high-maintenance (read: difficult to take care of) as you think. And if you do it right, your pan will last generations. The skillets here come pre-seasoned, which means they’ve been treated with oil (usually vegetable or flaxseed) to develop a smooth, shiny nonstick surface. They’re ready to cook with right out of the box. In fact, when you add more oil to the pan to cook, you’re actually improving the seasoning over time. When you’re done cooking, simply remove any leftover food, then rinse the pan with water. If necessary, you can use a gentle sponge and mild dish soap. Avoid hard materials that may scrape the surface. Finally, dry the pan very well. Any standing water left in the skillet will cause it to rust. Every now and then reinforce the seasoning with a thin coating of oil.

My recommendations for best cast-iron skillets have been narrowed down according to personality tests and experience with the products, product research, and customer reviews. I included cookware that spans a range of sizes, budgets, and styles. I personally cook with my beloved Lodge cast iron skillet nearly every day and have tested the Le Creuset and Staub skillets as well. The final selections here include high-end skillets and budget-friendly pans that are highly durable, well-designed, and loved by their owners.

It’s hard not to picture a shiny black Lodge pan when you think of a cast-iron skillet. This classic kitchen fixture has staying power for a reason (Lodge has been forging American cast-iron cookware for over a century). The pre-seasoned cast iron comes ready for cooking right out of the box, and the two handles make carrying the pan (which is heavier than other 10-inch skillets, even empty) sturdier. This model has two pouring spouts to reduce drips and spills, can be used with metal utensils, and works in the oven, on the grill, and on every kind of cooktop, including induction.

Adding a lid to your skillet increases the cooking functions. You can simmer, steam, boil, and even bake with this 12-inch skillet and tempered glass lid. It also comes with a silicone handle cover to help prevent burns and add grip. Note that the glass lid and handle cover have a lower temperature rating than cast iron, so avoid using them in an oven over 300°F.

Ready yourself to serve any number of guests with this set of three sturdy skillets. The 6-, 7-, and 10-inch sizes are great for households of up to four people. For storage, these skillets nest together and are made from a lighter cast iron so that you can nimbly move around the kitchen. They all come ready to cook with and are pre-seasoned with vegetable oil.

Cooking for a crowd? This extra-large skillet has ample room for a generous roast, a frittata for a party, or an entire chicken. It’s heavy, but the two well-placed handles make it more comfortable to get a sturdy grip on the pan. Like our top overall choice, this skillet is safe to use with metal utensils, is induction-compatible, and comes fully pre-seasoned and ready to use.

This adorable mini skillet can fit in the palm of your hand and is the perfect size for a single egg or skillet cookie for two. It has the classic cast iron skillet shape, including a handle with an eyehole for hanging. The vegetable oil pre-seasoned surface is smooth and free of synthetic materials. This skillet packs up easily for a camping adventure or a road trip in your RV.

Use the magic of cast iron to develop beautiful grill marks on burgers, steak, and burritos right from the comfort of your kitchen. This red enameled skillet has deep ridges to impress your food with signature char that looks fresh off a grill, no smoke or propane necessary. It’s also oven-safe up to 500°F.

A deeper skillet is great for frying, braising, poaching, and stewing. This colorful enameled option has 4.5-inch-deep sides and a tight-fitting, matching cast-iron lid to trap in heat and steam. The pot is broiler safe and compatible with all kinds of stovetops. It’s dishwasher-safe for easy cleanup.

If you normally cook for one to two people, a compact 9-inch skillet is a good size that’s also easy to store. This high-quality enameled skillet from Le Creuset, a beloved cookware brand that’s been around since 1925, is lightweight and comfortable to maneuver, thanks to two sturdy handles (one longer and a shorter helper handle on the opposite side). The pan is oven-safe up to 500°F and won’t chip or scratch, even with metal utensils.

This slim and light skillet has a low profile and an oblong shape, ideal for cooking and serving sizzling fajitas. It’s nicely pre-seasoned with non-GMO flaxseed oil and works on every kind of cooktop. And don’t worry, it’s not just for fajitas. You can fry up eggs, make sandwiches, quesadillas, and much more. The low sides give you better access to flip foods with a spatula.

RW: Can I keep my cast-iron skillet forever? Some people say they become family heirlooms.

E.B.: Yes! As long as your skillet is well-maintained and kept rust-free, it is durable enough to be passed on for generations.

RW: Tell me more about the kinds of oils I can use to season my skillet. Are there any I can’t use?

E.B.: You certainly want to use a food-safe cooking oil to season your cast iron. The very best options have a high smoke point, such as vegetable oil and canola oil. Olive oil will also work but will start to smoke at a lower temperature. Oils higher in saturated fat, such as coconut and palm oil, are not recommended because they don’t have the same sticking power as other oils.

RW: Can I cook acidic foods in cast iron?

E.B.: Acidic foods like citrus juice, wine, and tomatoes can react with cast iron and produce a metallic flavor in your meal. However, you can do a few things to avoid this. First, use a well-seasoned skillet. Enamel also helps protect your food from taking on the flavor of iron. It takes some time to develop the metallic flavor, so if you’re planning to cook something acidic, such as a white wine sauce, opt for a short recipe that doesn't need to simmer for longer than a half-hour, and don’t let the food sit in the skillet for too long after cooking.

RW: How long do I preheat my skillet before putting any food in it?

E.B.: It depends what you’re making. If you want a dark sear on a steak, you’ll want a fairly hot pan. It may take 3 to 4 minutes to get piping hot. If you’re cooking something low-and-slow, like a braise, you don’t necessarily need to preheat the skillet at all.