best deep cast iron skillet

 

The Best Cast-Iron Skillets

The best deep cast iron skillet is the most powerful piece of kitchen gear. Its non-stick surface is devoid of synthetic chemicals and requires less oil over time than aluminum or stainless-steel pans. Cast iron has a low thermal conductivity (which means it doesn't heat uniformly), but it retains heat well, making it perfect for high-temperature cooking such as searing steaks or caramelizing vegetables. It's also the only cookware on the market that becomes better with age. However, because cast iron is a significant investment, we had cookbook author David Joachim test a variety of skillets to assist you in choosing the ideal one for your kitchen.

Scroll down for fast details on the finest five cast-iron skillets, then continue reading for purchasing information and comprehensive evaluations of these models, as well as other high-performing alternatives.

Should You Get New or Vintage Cast Iron?

The idea that things were better back in the good ol' days may be true of the cast-iron skillet. Romanticizing the past typically risks snubbing new inventions, but the generalization that things were better back in the good ol' days may be true of the cast-iron skillet. That's because the cast iron in your grandmother's kitchen or in antique markets was almost certainly hand-polished to get the desired smooth finish. Because polishing is time-consuming and costly, most modern producers preserve the sand molds' rough texture. Companies must therefore compensate by seasoning their pans ahead of time to reduce stickiness.

You may look for vintage Griswold and Wagner pans at antique shops or on eBay, but there's a chance you'll find cracks or rust. However, fresh high-quality cast iron may still produce a fantastic nonstick surface that will only improve with usage as you season it.

The Chemistry of Cast-Iron Seasoning

A brief internet search reveals that almost everyone has a different perspective on how to season cast iron, but the appropriate way is based on science. This "seasoning" is essentially just polymerized oil, which is made by a chemical reaction in which monomer molecules combine to form polymer chains. Lighter hydrocarbons will evaporate when a thin coating of oil is applied and heated beyond its smoke point (typically between 400 and 500 degrees) for up to an hour, leaving larger molecules to form a polymer on the iron.