TechGearLab

If we had to suggest only one cast iron skillet to own, it'd be the Lodge 10.25". This classic utilitarian skillet has the potential to be the last skillet that you ever purchase. It's backed by the USA-built quality and durability that has made Lodge a household name for over 120 years. From searing steaks to sautéing onions, you can expect a very consistent cooking surface. Compared to other models, this finely forged pan boasts outstanding temperature control, quickly preheating and maintaining a consistent temperature at both low and high heats. While the "pebble" finish may feel rough at first, this skillet is quick to begin building a quality seasoning and starts feeling like an heirloom pan within the first few uses.
Although it would certainly benefit from a longer handle, this skillet is still quite balanced &mdash; its 5-pound frame is very easy to wield compared to similarly-sized skillets. But if you are aiming to make large, single-pot meals, we suggest looking at some of the deeper options in this review. This pan is fine for dry frying bacon, but it will quickly fill up with oil if you try shallow fry chicken, and don't expect the sidewalls to block much of the splash-back. That said, nicely rounded sidewalls at the base make it a great option for baking pies and crisps, and it even includes a silicone "Hot Handle" so that you can easily remove your deserts from the oven without burning your hands.

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Consumer Reports

CR’s take: We liked the Cuisinart Green Gourmet Hard Anodized pan for its even cooking. Pancakes brown nicely, and eggs slide out without leaving any traces behind. It stands up in our durability test, in which we punish the pan with 2,000 swipes of steel wool. The handle is sturdy and stays cool to the touch, a plus as you make breakfast or any other meal.

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CR’s take: The Tramontina 80131/066DS excels at two crucial tasks for a cast-iron skillet: searing and browning. In our tests, we seared a New York strip steak and browned scallops. We also baked cornbread, for which this pan earns a Very Good rating, on a par with most of the top cast-iron pans we’ve tested. Find more models in “Best Cast-Iron Frying Pans From Consumer Reports’ Tests.”

CR’s take: The Tramontina 80131/066DS excels at two tasks that you depend on with a cast-iron skillet: searing steak and browning scallops. We also baked cornbread and it earned a Very Good rating, which is on a par with most of the top pans on this list. And it’s as easy to clean as all the other top-rated pans here.

The Tramontina 80131/066DS excels at two crucial tasks for a cast-iron skillet: searing and browning. In our tests, we seared a New York strip steak and browned scallops. We also baked cornbread, for which this pan earns a Very Good rating, on a par with most of the top cast-iron pans we’ve tested. We cleaned it after each cooking task and it earned a Very Good rating, which is the top score for this type of pan.

Skillet Comparison