You're going to have your cast-iron forever, so you need to choose the right one.
and creates a nonstick surface. Most mainstream cast-iron skillets, like those from Lodge and Victoria, come pre-seasoned. Newer models from companies aiming to recreate the qualities of vintage skillets require you to build up the seasoning yourself. We didn't deduct points from pans without a factory seasoning, but if they did have one, we considered how effective it was at creating a nonstick surface.
We don't see much benefit in spending more than $100 on a cast-iron skillet, though we did test a few in that price bracket. The best of the bunch was thewhich, at 4.3 pounds, was the lightest of all the 10-inch skillets we tested and the only one we could comfortably hold with one hand. Field Company advertised that they've brought back the smooth cooking surface found in vintage cast-iron pans, which looks new-agey but requires a bit of work to achieve a nonstick surface.
is in the same satin-smooth, needs-seasoning boat, and happened to be the heaviest of the 10-inch lot, weighing in at 5.8 pounds.performed very well among the other 12-inch skillets; the black enamel cooking surface was nonstick out of the box, and the wide pouring spouts made draining off excess oil a breeze. The only drawback was that it was slightly more difficult to clean than the Victoria. If you're willing to put in the work , it's a worthwhile purchase.
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