The Best Cast Iron Skillets & Cookware
Cast iron is the rare cookware that gets better with age, outlives every nonstick pan, and costs a fraction of fancy cookware. It sears, bakes, and holds heat like nothing else — and a well-cared-for skillet becomes naturally nonstick. Here's the cast iron worth owning, and the simple gear that keeps it going for decades.
| Pick | Type | Best for | Price | |
|---|---|---|---|---|
| Classic 10-12" skillet | Skillet | The one to buy first | $ | View → |
| Enameled Dutch oven | Dutch oven | Braises, soups, bread | $$$ | View → |
| Cast iron griddle | Griddle | Pancakes & smash burgers | $$ | View → |
| Care & cleaning kit | Care | Keeping it seasoned | $ | View → |
Price tiers are our rough guide ($ = budget, $$$ = premium); check Amazon for the current price.
Some links below are affiliate links — if you buy through them we may earn a small commission at no extra cost to you. We only recommend gear we'd be glad to own ourselves.
Start here: the skillet
If you buy one piece of cast iron, make it a 10-to-12-inch skillet. It's the most-used pan in many kitchens.
Classic cast iron skillet
pre-seasoned, nearly indestructible, and unbeatable for searing steak and finishing in the oven — the best value in all of cookware.
Best for: your first (and most-used) pan
Check price on Amazon →Cast iron skillet set
a few sizes at once if you cook a lot — a small one for eggs, a big one for everything else.
Best for: covering more sizes
Check price on Amazon →Dutch ovens and griddles
Two more shapes that unlock a lot: braises and bread, and big flat-top cooking.
Enameled cast iron Dutch oven
the do-everything pot for stews, no-knead bread, and Sunday braises — enameled means no seasoning needed.
Best for: braises, soups, and crusty bread
Check price on Amazon →Cast iron griddle
a flat or reversible griddle for breakfast, smash burgers, and grilled cheese — spans two burners for serious output.
Best for: pancakes and smash burgers
Check price on Amazon →Keep it going for decades
Cast iron care is simpler than its reputation. These make it effortless.
Chainmail scrubber & care kit
a chainmail scrubber cleans stuck-on food without stripping the seasoning — the one tool that keeps cast iron easy.
Best for: easy cleaning without ruining seasoning
Check price on Amazon →Silicone handle holder
that handle gets oven-hot — a slip-on holder saves your palm every single time.
Check price on Amazon →Frequently asked questions
Is cast iron hard to take care of?
Less than its reputation suggests. Rinse or scrub with hot water (a chainmail scrubber helps), dry it thoroughly, and wipe a thin layer of oil on it. Avoid long soaks and the dishwasher. Do that and the seasoning keeps improving — many skillets last for generations.
Should I get bare cast iron or enameled?
Bare cast iron is cheaper, sears beautifully, and is ideal for skillets and griddles — it just needs seasoning. Enameled cast iron (like a Dutch oven) needs no seasoning and won't react with acidic foods like tomato sauce, which makes it perfect for braises, soups, and bread. Many kitchens want one of each.
Can cast iron really replace my nonstick pan?
For most cooking, yes — a well-seasoned skillet becomes naturally nonstick enough for eggs and is far more durable, oven-safe, and better at searing than any coated pan. Delicate, low-heat nonstick tasks are the one place a traditional nonstick still has an edge.