Cast Iron Skillets: How to Choose, Season and Care for One
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A cast iron skillet is one of the few kitchen tools that can last for generations, and it works on a grill or over a campfire as well as on the stove (see our camping gear checklist). It holds heat well, moves from stovetop to oven to grill to campfire, and gets better with use. Cast iron is also affordable compared with many other premium pans. Here is how to choose one, how seasoning works and how to care for it without worry.
| Photo | Product | Best For | Key Spec | Price | Shop |
|---|---|---|---|---|---|
 | Charbroil 12" Performance Series Cast-Iron Griddle Insert | Best Overall | Heavy reversible cast iron | ~$50 10% Off 1st Order Signup | View Deal → |
 | Charbroil Heavy-Duty Griddle & Cast-Iron Skillet Meat Press | Best Value | Weighted cast-iron press | ~$20 10% Off 1st Order Signup | View Deal → |
 | Charbroil Cast-Iron & Carbon-Steel Seasoning Conditioner | Best Value | Food-safe oil & wax formula | ~$16 10% Off 1st Order Signup | View Deal → |
 | Charbroil 22" Performance Series Portable Tabletop 2-Burner Gas Griddle | Reader Favorite | Dual-zone cold-rolled steel top | ~$149 10% Off 1st Order Signup | View Deal → |
 | Charbroil Performance Series 4-Burner Gas Grill with FlavorMax | Heavy-Duty Pick | 35,000 BTU 4-burner output | ~$299 10% Off 1st Order Signup | View Deal → |
 | Charbroil Instant-Read Digital Meat Thermometer | Best Value | Fast fold-out stainless probe | ~$30 10% Off 1st Order Signup | View Deal → |
Why cast iron?
Cast iron's main advantage is heat retention. Once hot, it stays hot, which is why it produces a good sear on steaks, crispy potatoes and cornbread with a golden crust. It is oven-safe at high temperatures, works on induction cooktops and is at home on a grill or camp stove. A well-seasoned surface becomes naturally slick over time.
The trade-offs are weight, slower heat-up and the need for basic care to prevent rust. Cast iron also heats less evenly than clad stainless steel, so preheating gently for several minutes helps.
Choosing a size
A 10-inch or 12-inch skillet is the most versatile size for most households. A 12-inch skillet fits a family meal or a couple of steaks; a 10-inch skillet is lighter and easier to handle. An 8-inch skillet is useful for eggs and small portions. If you only buy one, many cooks choose 12 inches. Consider a helper handle on larger pans, since they are heavy.
Bare cast iron vs. enameled
Bare cast iron is seasoned with oil and develops a natural nonstick surface. Enameled cast iron has a glass-like coating, does not need seasoning, and handles acidic foods like tomato sauces without concern. Enameled pieces are usually more expensive and are best known in Dutch ovens.
Picks worth a closer look
Lodge Cast Iron Skillet
Made in the United States and sold pre-seasoned, Lodge skillets are widely available and affordable. They are a common first cast iron pan.
Lodge Chef Collection skillet
A slightly lighter Lodge design with sloped sides and an ergonomic handle.
Field Company or Smithey Ironware
Premium American cast iron with smoother machined cooking surfaces and lighter weight. More expensive, but popular with enthusiasts.
Le Creuset or Staub enameled cast iron
Enameled options, especially Dutch ovens, that do not require seasoning and handle braises and acidic dishes well. Lodge also offers more affordable enameled Dutch ovens.
How seasoning works
Seasoning is a thin layer of oil that has been heated until it bonds to the iron, creating a protective, slick surface. Every time you cook with oil, you add to it. Most new pans come pre-seasoned, so you can start cooking right away. Fattier foods like bacon and pan-fried potatoes help build seasoning early on.
To season or re-season: wash and dry the pan thoroughly, rub a very thin coat of a neutral oil with a high smoke point over the whole pan, wipe off as much as you can so it looks almost dry, and bake upside down in a hot oven for about an hour. Let it cool in the oven. Repeat a few times for a sturdier finish.
Everyday care
Clean the pan while it is still warm. A small amount of dish soap is fine for modern seasoning; the old rule against soap dates from when soaps were harsher. Use a brush or chain-mail scrubber for stuck food. Avoid soaking the pan in water and do not put it in the dishwasher.
Dry it completely, ideally on the stove over low heat for a minute, then wipe in a thin layer of oil. Store it in a dry place. If you stack pans, place a paper towel between them.
Fixing problems
Rust spots look alarming but are easy to fix. Scrub the rust off with steel wool, wash, dry and re-season. Sticky residue usually means too much oil was applied; bake the pan again to set it. Food sticking often means the pan was not preheated enough or needs a little more fat.
Accessories
A silicone handle cover protects your hand from the hot handle. A chain-mail scrubber makes clean-up fast. A flat-edge metal spatula is useful because it helps smooth the cooking surface over time.
Where to buy
Cast iron skillets shine outdoors on a propane grill or camp griddle when you want to sear steaks without smoking up the house. These outdoor cooking options are available from a retailer we partner with. We have not tested them; compare them against your setup before buying.
Charbroil 12" Performance Series Cast-Iron Griddle Insert
Heavy cast-iron reversible griddle plate that drops onto grill grates for searing smash burgers, fajitas, and breakfast.
- Heavy reversible cast iron
- Drops onto existing grates
- Season cast-iron surfaces and cover between snowy cookouts
Charbroil Heavy-Duty Griddle & Cast-Iron Skillet Meat Press
Weighted press for searing crusty smash burgers, bacon, and steaks in a cast-iron skillet or flat-top griddle.
- Weighted cast-iron press
- Crisp smash-burger edges
- Season cast-iron surfaces and cover between snowy cookouts
Charbroil Cast-Iron & Carbon-Steel Seasoning Conditioner
Food-safe oil and wax seasoning conditioner formulated to build and protect non-stick patina on cast iron and steel.
- Food-safe oil & wax formula
- Builds slick non-stick patina
- Season cast-iron surfaces and cover between snowy cookouts
Charbroil 22" Performance Series Portable Tabletop 2-Burner Gas Griddle
Dual-zone 22-inch cold-rolled steel portable propane griddle that runs on 1 lb camp cylinders or a 20 lb tank with adapter.
- Dual-zone cold-rolled steel top
- Runs on 1 lb or 20 lb propane
- Season cast-iron surfaces and cover between snowy cookouts
Charbroil Performance Series 4-Burner Gas Grill with FlavorMax
35,000-BTU 4-burner propane grill with porcelain-coated cast-iron grates for even heat across 435 sq. in. of primary cooking space.
- 35,000 BTU 4-burner output
- Porcelain cast-iron grates
- Season cast-iron surfaces and cover between snowy cookouts
Charbroil Instant-Read Digital Meat Thermometer
Folding stainless-steel probe thermometer with backlit LCD readout and auto-shutoff for checking steaks, burgers, and poultry.
- Fast fold-out stainless probe
- Backlit LCD for night grilling
- Check current Charbroil stock and seasonal bundle sizing before ordering
The bottom line
A 10- or 12-inch pre-seasoned skillet is an inexpensive, durable kitchen workhorse. Preheat it, cook with a little fat, dry it after washing and wipe on a light coat of oil. With that routine, your skillet will likely outlast you.
Frequently asked questions
Can I use soap on cast iron?
Yes. A small amount of modern dish soap is fine for a seasoned pan. Avoid soaking it and never put it in the dishwasher.
What size cast iron skillet is most versatile?
A 10-inch or 12-inch pre-seasoned cast iron skillet is the most versatile everyday size for stovetops, ovens, grills and campfires.