4 Advice to Choose a Custom Cast Iron Cookware

Cast iron skillets are a popular cooking tool, and for good reason &#; these pans create an ideal cooking environment to induce a unique flavor and texture from ingredients. Heat is distributed and retained throughout the iron, giving it the ability to create a delicious sear in a matter of seconds. Plus, thanks to the hardiness of cast iron, this cookware is likely to stand the test of time. 

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But, even if you&#;re using one of the best cast iron skillets, there are 5 signs it&#;s time to replace your cast iron skillet. When the time comes, you need to know what to look for when picking out a new pan. This is essential, because choosing the right cast iron skillet can mean the difference between a good and a great performance. And considering how long this cookware can last, it&#;s not a decision you want to get wrong.

Whether you&#;re looking for a replacement, or you&#;re out to buy your first cast iron skillet, we can help. Here are 7 things you should check when buying a cast iron skillet.

1. Traditional or enameled cast iron? 

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First, if you&#;re new to cast iron skillets, you should know that these come in two finishes: traditional and enameled. Traditional cast iron features an exposed, seasoned finish, which means it will give you a natural, non-stick surface. It will generally last longer because of its hardy nature. However, it&#;s higher maintenance, requiring more effort to clean. You will also need to learn how to season a cast iron skillet to keep reinstating the layer of seasoning. 

Enameled cast iron features a protective layer of enamel on the surface to coat the cast iron core. It&#;s easier to clean, often with dishwasher-safe care instructions, (although we always recommend washing by hand, whatever the finish). It also won't require seasoning and is often finished with a colorful exterior to give it an attractive appearance. An example of the would be the Le Creuset Enameled Cast Iron Signature Iron Handle Skillet ($190, Amazon). However, these are more susceptible to damage and you will still need to apply oil to use it. 

There&#;s no right or wrong choice between these two types of cast iron skillet. Ultimately, it depends on your needs and preferences as well as how often you intend to use the skillet. Ben Rayl, chef and food blogger at Comfortable Food, recommends sticking to traditional cast iron for regular use, and opting for enameled for occasional cooking. For a full breakdown on the differences, see cast iron vs enameled cast iron skillet. 

2. Is the size suitable? 

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Next, you must consider if the size of the skillet is suitable for your needs. The size of each pan is generally given in inches &#; this represents the diameter across the surface and it can range anywhere from 3.5 inches all the way up to 20 inches. Some are small enough to fry single eggs, while others can fit entire family meals, so make sure you&#;re happy with the size. 

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Keep in mind that, the larger the pan, the more it can weigh and the more difficult it can be to maneuver. It will also get more expensive as the pan gets bigger, especially with an enameled finish. So only go as large as you need. But, don&#;t go smaller than necessary either. Otherwise, you will end up overcrowding the pan, which will trap the moisture beneath the ingredients and impair the browning. Consider how many you will regularly cook for and measure that against the surface of the pan: 10 inches will work well for 1-2 people, while families of four will require 12 inches plus. 

If you regularly cook differing amounts, a set of cast iron skillets in various sizes might be best. 

3. Is there a pouring spout?

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Not all cast iron skillets offer this handy design feature. As the name suggests, a pouring spout makes it easier to pour things out of the pan, which is beneficial for draining fat and oils as well as controlling liquids you may want to keep. Take the pouring spout away, and you can easily make a mess when you&#;re serving up. 

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A pouring spout should provide a clean and controlled flow of liquid out of the skillet, so it doesn&#;t dribble back down itself, leading to further mess. There should also be a pouring spout available on both sides of the pan, so you can empty the liquid comfortably from any angle, whether left- or right-handed.  

4. How heavy is it? 

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Cast iron skillets are always heavier than they look. Depending on the thickness and the size of the pan, these can weigh upwards of 22 pounds (10 kg), so it can be a lot to haul around. Considering this, be sure to check the final weight before you buy. If it&#;s too much for you, it will be difficult to maneuver as you cook, not to mention cumbersome as you clean. 

While all cast iron skillets can be deemed as heavy, some are overly heavy, and you can opt for a lighter design while still getting great results. A thinner design naturally won&#;t retain the heat for as long, but equally the performance may struggle as a result of the excess weight on a heavier pan. You need to find a balance between the two so you can handle your cast iron skillet comfortably. Try practicing with the same weight at home before you buy, so you know what you&#;re in for. 

Some cast iron skillets have a smaller handle opposite the main handle, which makes it easier to pick up with two hands. It's a helpful feature, especially with larger, heavier skillets.

5. Is it pre-seasoned? 

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If you opt for traditional cast iron, be sure to check whether it&#;s arriving pre-seasoned. This is an option some skillets will come with, while for others you can pay extra for it. It essentially means your new pan is arriving with a layer of seasoning applied, so it&#;s technically ready to start cooking off the bat &#; or pan. 

If your traditional cast skillet doesn&#;t arrive pre-seasoned, you will need to season it before your first use. This is important because an exposed surface will impact the cooking performance and leave the pan susceptible to rust as well. Here's how to season a cast iron skillet.

Even if you opt for a pre-seasoned skillet, we would recommend washing it and seasoning it prior to first use to give it an extra layer of protection. Just remember to take care as you wash it, because harsh dish soaps can damage the layer of seasoning. Here&#;s how to clean a cast iron skillet for full guidance. 

Once you start using your cast iron skillet, you should oil it after every use and season it 2-3 times a year to keep your layer of seasoning adequate. 

6. Does it come with accessories? 

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Some cast iron skillets come with useful accessories you should be made aware of. One such handy tool is a silicone handle cover. These temporarily cover the handle to protect your hands should the heat transfer to this area during cooking. We would always recommend using a silicone handle cover when cooking with cast iron as a safety precaution. If your pan doesn&#;t come with one, they&#;re widely available. An example would be the Lodge Silicone Hot Handle Holder ($6.90, Amazon). 

Other useful tools include chainmail scrubbers and brushes, to help with cleaning, as well as seasoning oil. If your cast iron skillet comes with a separate lid, this can improve the versatility as well. It can function as a Dutch oven, allowing you to boil and slow cook the ingredients on top of everything else. You will need a skillet with a deeper design to take advantage of this.      

7. Is it one of the best cast iron skillets? 

(Image credit: Tom's Guide)

Finally, it&#;s no easy feat to find a skillet which delivers a brilliant performance while adhering to your needs and preferences. Luckily, we&#;ve tested a range of models to find the best options for every circumstance. Whether you want a traditional or enameled design, a separate lid, or you&#;re simply shopping on a budget, we&#;ve got a recommendation.

We tested each cast iron skillet by using them at home, exactly as you would. We prepared scrambled eggs, roasted peppers and seared steak in each pan, to see how different types of ingredients fared. We even baked a pizza in each within the oven to check for evenness of heat distribution. Of course, we assessed the general ease of use and design as well. That&#;s why we know we&#;ve found the best cast iron skillets.  

More from Tom's Guide

When it comes to kitchen tools, cookware rarely gets better with age. However, cast iron pans are seemingly a weird exception to this rule. Not only are they generally very affordable, legend has it that if you treat them right and cook with them regularly, not only will they last for a literal lifetime&#;if not longer!&#;they'll actually improve with use.

But is this legend true? Do cast iron pans actually get better with age? And why are the pans of our grandparents&#;the kind that people scour basements, yard sales, thrift stores, and antique shops for&#;considered so superior to most modern pans fresh from the factory?

Note: Cooking equipment made from cast iron comes in many shapes and sizes, including cornbread molds, deep pots used for making stews or baking bread, and griddles. For the purposes of this conversation we focused on cast iron skillets that do not have an enameled coating.

Different Types of Cast Iron Skillets

There are essentially three types of cast iron skillets: antiques, which date up until around the middle of the 20th century and include brands like Griswold and Wagner Ware; modern rough surface cast iron skillets made by companies such as

Are Antique Cast Iron Skillets Better?

According to Dennis Powell, owner and founder of the cast iron manufacturer Butter Pat Industries, the reason antique cast iron pans are so desirable is because, quite simply, they're superior products. The manufacturing processes of yore resulted in pans that were thinner, lighter, and smoother, which is why antique pans are a delight to hold and use, and why the surface is less bumpy (and thus more non-stick) than you'll find with the more common cast iron pans of today.

Modern cast iron skillets are manufactured using molds made of sand, similar to how they were made a century ago. The difference is that in olden days foundries used molds that were much larger and employed a process that was significantly slower and more labor intensive, which simply isn't cost effective anymore. They also used a much finer grained sand than is used today, which produced smoother pans. But that fine-grained sand exposed foundry workers to lung-damaging silica dust, and workplace safety regulations put in place by OSHA have made fine-grained sand casting a thing of the past.

What Should I Look for in an Antique Cast Iron Skillet?

First, place the pan on an even surface and see if it wobbles. It's not uncommon for older skillets to experience warping, or for the bottom of the pan to start "dropping out" (bowing in the center). Also skip pans that have significant pitting, any type of cracking, or major rust damage. (Minor surface rust can be removed with steel wool, but major rust damage is a deal breaker.) If the price is within your budget, antique pans are definitely worth adding to your kitchen.

What Should I Look for in a Modern Cast Iron Skillet?

Modern cast iron skillets are not all created using the same process, nor do they perform the same.

The heavy pans with a rougher surface that most cooks are familiar with, such as those made by Lodge, are great for searing and braising. Iron is a great heat retainer, and once you get it good and hot it'll stay that way without much temperature fluctuation. However, that heat retention also means that skillets like these are not particularly well suited for cooking things that require fine temperature control. The rougher surface also means that food is more prone to sticking, and is the reason that Lodge sells their pans pre-seasoned. The seasoning helps with releasability, but these should not be considered non-stick pans.

Skillets from companies like Finex and Butter Pat, on the other hand, have much smoother surfaces thanks to differences in manufacturing, and also have differences in weight.

Like Lodge, Finex makes hefty pans suitable for searing or braising. Both companies also use a subtractive method to polish the surface of their pans, meaning that any bumps or uneven patches are ground off until the surface is uniform. Unlike Lodge however, Finex pans have an extremely smooth surface, making them a great choice if you want to sear delicate proteins like scallops or fish without having to worry about them fusing to the cooking surface. It's not non-stick, but for a cast iron product it's closer than not.

Butter Pat's claim to fame is that its manufacturing process is not subtractive, meaning that they achieve their smooth surface purely through manufacturing and surface polishing. Butter Pat's pans are also much lighter than Lodge and Finex. This means that they're more suited to baking pies or casseroles and are not going to be quite as effective at searing or braising.

Lodge, and other brands that manufacture similar pans, are without a doubt the most affordable option.

How Do You Season a Cast Iron Skillet? (And What Is Seasoning Anyway?)

Seasoning is perhaps one of the least understood aspects of cooking with cast iron, something which understandably irks Powell, who says, "We've forgotten as a culture why smoothness makes a difference." According to Powell, when pans (like his) have a smooth surface, seasoning isn't explicitly necessary, because the act of seasoning exists solely as a way of compensating for the rough surface of common, modern cast iron skillets.

Imagine the surface of a cast iron pan as a series of mountains and valleys. "The seasoning fills in the valleys," says Powell. "When you scrape your tool over the top of it you're shoving the seasoning down into the valleys and slowly you're going to be leveling that material off to the tops of the mountains." It's having an even surface that helps to make the surface non-stick.

If you want to season a cast iron pan, apply a thin layer of neutral, high smoke point oil like vegetable, canola or soybean across the surface and bake at 400˚F for one hour. Avoid using rendered animal fat or olive oil though, as they may go rancid. If you're concerned about oil pooling inside the pan while it's seasoning, place the pan inside your oven upside down with a sheet pan underneath to catch any runoff. Regular use will also help to keep a pan seasoned.

How to Take Care of a Cast Iron Skillet

1. Clean your cast iron pan soon after using it as opposed to letting it sit around for days with food or liquid inside. And contrary to popular belief, don't be afraid to use a little soap. Soap will break down new fats and oils, but won't damage established seasoning.

2. If your cast iron skillet has food stuck to the interior that can't be removed with a sponge, try using a stiff-bristled brush or a scratch-proof nylon or silicone pan scraper. Seasoning is hardy, but it can be removed if you scrub too hard or use an abrasive tool.

3. Dry your pan thoroughly after washing and use a paper towel to apply a thin layer of neutral oil to the interior and exterior of the pan, which will protect the pan from ambient moisture.

4. Don't leave a cast iron skillet on a lit flame or inside a hot oven for too long unless you're actually cooking with it, as prolonged heat exposure for an empty pan can damage it.

5. Cast iron is sturdy, but it isn't invulnerable. Treat your pans with care and if you're using an antique pan, avoid dropping it or clanging it around too much. Antique pans are thinner and more prone to cracking than modern pans.

There are essentially three types of cast iron skillets: antiques, which date up until around the middle of the 20th century and include brands like Griswold and Wagner Ware; modern rough surface cast iron skillets made by companies such as Lodge ; and modern smooth surface cast iron skillets made by companies like Butter Pat Industries and Finex According to Dennis Powell, owner and founder of the cast iron manufacturer Butter Pat Industries, the reason antique cast iron pans are so desirable is because, quite simply, they're superior products. The manufacturing processes of yore resulted in pans that were thinner, lighter, and smoother, which is why antique pans are a delight to hold and use, and why the surface is less bumpy (and thus more non-stick) than you'll find with the more common cast iron pans of today.Modern cast iron skillets are manufactured using molds made of sand, similar to how they were made a century ago. The difference is that in olden days foundries used molds that were much larger and employed a process that was significantly slower and more labor intensive, which simply isn't cost effective anymore. They also used a much finer grained sand than is used today, which produced smoother pans. But that fine-grained sand exposed foundry workers to lung-damaging silica dust, and workplace safety regulations put in place by OSHA have made fine-grained sand casting a thing of the past.First, place the pan on an even surface and see if it wobbles. It's not uncommon for older skillets to experience warping, or for the bottom of the pan to start "dropping out" (bowing in the center). Also skip pans that have significant pitting, any type of cracking, or major rust damage. (Minor surface rust can be removed with steel wool, but major rust damage is a deal breaker.) If the price is within your budget, antique pans are definitely worth adding to your kitchen.Modern cast iron skillets are not all created using the same process, nor do they perform the same.The heavy pans with a rougher surface that most cooks are familiar with, such as those made by Lodge, are great for searing and braising. Iron is a great heat retainer, and once you get it good and hot it'll stay that way without much temperature fluctuation. However, that heat retention also means that skillets like these are not particularly well suited for cooking things that require fine temperature control. The rougher surface also means that food is more prone to sticking, and is the reason that Lodge sells their pans pre-seasoned. The seasoning helps with releasability, but these should not be considered non-stick pans.Skillets from companies like Finex and Butter Pat, on the other hand, have much smoother surfaces thanks to differences in manufacturing, and also have differences in weight.Like Lodge, Finex makes hefty pans suitable for searing or braising. Both companies also use a subtractive method to polish the surface of their pans, meaning that any bumps or uneven patches are ground off until the surface is uniform. Unlike Lodge however, Finex pans have an extremely smooth surface, making them a great choice if you want to sear delicate proteins like scallops or fish without having to worry about them fusing to the cooking surface. It's not non-stick, but for a cast iron product it's closer than not.Butter Pat's claim to fame is that its manufacturing process is not subtractive, meaning that they achieve their smooth surface purely through manufacturing and surface polishing. Butter Pat's pans are also much lighter than Lodge and Finex. This means that they're more suited to baking pies or casseroles and are not going to be quite as effective at searing or braising.Lodge, and other brands that manufacture similar pans, are without a doubt the most affordable option. Lodge's standard 10.25-inch skillet costs a mere $26.75 (and can frequently be found for less than $20), and its newly released premium, lighter Blacklock line is $60 for the same size. For comparison, Butter Pat's 10-inch "Heather" skillet is $195 and Finex's 10-inch skillet is $175. The price differential is because Lodge pans are made using an automated process, whereas Finex and Butter Pat pans are not.Seasoning is perhaps one of the least understood aspects of cooking with cast iron, something which understandably irks Powell, who says, "We've forgotten as a culture why smoothness makes a difference." According to Powell, when pans (like his) have a smooth surface, seasoning isn't explicitly necessary, because the act of seasoning exists solely as a way of compensating for the rough surface of common, modern cast iron skillets.Imagine the surface of a cast iron pan as a series of mountains and valleys. "The seasoning fills in the valleys," says Powell. "When you scrape your tool over the top of it you're shoving the seasoning down into the valleys and slowly you're going to be leveling that material off to the tops of the mountains." It's having an even surface that helps to make the surface non-stick.If you want to season a cast iron pan, apply a thin layer of neutral, high smoke point oil like vegetable, canola or soybean across the surface and bake at 400˚F for one hour. Avoid using rendered animal fat or olive oil though, as they may go rancid. If you're concerned about oil pooling inside the pan while it's seasoning, place the pan inside your oven upside down with a sheet pan underneath to catch any runoff. Regular use will also help to keep a pan seasoned.Clean your cast iron pan soon after using it as opposed to letting it sit around for days with food or liquid inside. And contrary to popular belief, don't be afraid to use a little soap. Soap will break down new fats and oils, but won't damage established seasoning.If your cast iron skillet has food stuck to the interior that can't be removed with a sponge, try using a stiff-bristled brush or a scratch-proof nylon or silicone pan scraper. Seasoning is hardy, but it can be removed if you scrub too hard or use an abrasive tool.Dry your pan thoroughly after washing and use a paper towel to apply a thin layer of neutral oil to the interior and exterior of the pan, which will protect the pan from ambient moisture.Don't leave a cast iron skillet on a lit flame or inside a hot oven for too long unless you're actually cooking with it, as prolonged heat exposure for an empty pan can damage it.Cast iron is sturdy, but it isn't invulnerable. Treat your pans with care and if you're using an antique pan, avoid dropping it or clanging it around too much. Antique pans are thinner and more prone to cracking than modern pans.

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