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Lodge cast iron skillet, 12 inch

A heavy, pre-seasoned pan for searing, baking and anything that goes from hob to oven.

What it is good at

  • Holding heat through a thick steak or a batch of cornbread
  • Going from hob to oven without a second dish
  • Being repairable: strip it, re-season it, carry on

Check before you buy

  • Handle length against your oven gloves
  • Whether the cooking surface is machined smooth or left sandy
  • The weight in your hand — a 12-inch pan is around 3.5 kg

Who it is not for

Anyone with wrist or shoulder trouble, and anyone who cooks a lot of tomato or wine sauces, for which an enamel or stainless pan is the better tool.

Cast iron is the least sophisticated pan in the kitchen and the one most likely to still be in use in twenty years. It heats unevenly on a glass hob and beautifully on gas, and it improves as the seasoning builds.

Pre-seasoned pans from the main foundries are usable straight away; the seasoning improves if you cook fatty food first and avoid boiling water in it for the first weeks.

Also in Cookware

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What a restaurant uses for eggs and searing: lighter than cast iron, seasons like it.

Best for
Anyone who wants cast-iron performance without the weight.
Watch out for
It arrives unseasoned and will rust if left wet — the first week matters.
Check price and availability

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The forgiving pan: no seasoning, no reactivity, good for sauces and deglazing.

Best for
Sauces, acidic dishes and anyone who wants a pan they cannot ruin.
Watch out for
Food sticks until you learn heat control, and it is not non-stick.
Check price and availability

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One pot for braises, bread and soup that also looks presentable at the table.

Best for
Slow cooking, bread baking and anyone who wants one heavy pot rather than three.
Watch out for
Enamel chips if knocked, and the pot is heavy when full.
Check price and availability