I have been testing and writing about kitchen products for several years, and in that time, I have tried at least 30 different skillets, all promising different things. One was a $400 cast iron skillet, another had a unique technology that made it easier to store. I’ve tried Le Creuset skillets, All-Clad skillets, all nearing $100. I’ve even tried T-Fal skillets (you know the ones that show when it’s preheated), and Carote skillets with a detachable handle. The list goes on. 

But there was always some problem: Some were flimsy, others were hard to maintain, others were too nice (yes, it’s possible — I mean, do you really want to beat up a skillet that is $400? I don’t think so). But then, a few months ago, I returned to a $20 Lodge skillet, and it hasn’t left my stovetop, and likely never will.

Lodge Cast Iron Skillet

At Food & Wine, we talk about Lodge a lot, mainly, I think, because it’s a beloved brand and it makes well-priced cookware. This exact pan is our favorite cast iron skillet after testing over 20 pans. But let me tell you why it should be our favorite skillet, full stop. 

Right out of the box, my Lodge 10-inch cast iron skillet was ready to go. Unlike cast iron pans that require seasoning and maintenance, I never seasoned my Lodge once. It came pre-seasoned (most say they do), but this one really was pre-seasoned. How’d I know? Right off the bat, it could cook eggs without them sticking. When they slid out of the pan, my jaw dropped. 

Of course, most nonstick pans can do this, but I also appreciated that I wasn’t getting any sort of chemicals in my food with this cast iron option. Nonstick coatings eventually wear down over time, whereas cast iron, well, I could use this for ages and it would only get better. Plus, it’s endlessly more versatile. I’ve brought my Lodge camping, cooked steak in it over the campfire, and left it out all night in the elements to cool. When I brought it home, it was easy to clean, and now, it looks just like it did the day I first got it.

Compared to stainless steel, this Lodge skillet can sear a steak like a dream, and is much easier to clean up (no Bar Keepers Friend and elbow grease required). And aesthetically, it looks much better. Unlike stainless steel, it doesn’t turn black on the bottom after a few uses. Mainly because it is already black on the bottom.  

As for the size, I find the 10-inch option is perfect. It eliminates the need for fancy cookware innovations like collapsing handles because, well, this is the only pan I plan on using anytime soon. Of course if you have more room in your kitchen, there are plenty of other sizes (and shapes) to grab, and maybe one day when I’m a billionaire with a massive kitchen, I will. 

And I’m not exaggerating, not even a little bit. If I had all the money in the world, I would still use this $20 pan. It’s just that good. 

Shop Lodge Accessories at Amazon: 

Lodge Hot Handle Holder

Lodge Scrub Brush

Lodge Scrubbing Pad

Lodge Pan Scrapers 

Lodge Rust Eraser

At the time of publishing, the price was $20.