Best cast iron cookware – a chef's guide to building an heirloom collection

If you want cookware that looks great, performs exceptionally, and lasts a lifetime, the best cast iron cookware is the way to go. With its almost indestructible build and natural non-stick surface that improves over time, cast iron could easily be the only cookware you ever need to buy.

Beyond durability, choosing cast iron has some health benefits. It’s free of synthetic coatings, making it one of the best non-toxic cookware choices available. Perhaps most importantly, for foodies and chefs like me, recipes often taste better when they are cooked in cast iron. It is famous for creating fantastic sears and perfect golden crusts in the oven. There's a reason cast iron has been a beloved cookware choice for hundreds of years.

Lately, I’ve noticed a resurgent trend towards reliable, long-lasting cookware – an antidote to those flimsy, chemically coated pans that flood the market. This inspired me to search for the best-performing cast iron pieces. The options I’ve selected are built to brown, braise, and sear beautifully – and they’re a joy to cook with and care for. Whether you're a beginner or seasoned cast iron pro, this list is the perfect starting point for building your collection of the best cast iron cookware.

The quick list

You'll find more in-depth reviews and insight from my tests further down the page. For now, these are the headlines on the best cast iron cookware.

Best cast iron cookware 2025

Best cast iron Dutch oven

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Despite its cast iron construction, Le Creuset's Dutch oven is surprisingly light and easy to handle. Thoughtful design details like ergonomic knobs and handles make it practical for daily use. It comes in a beautiful array of colors – from bold reds and deep blues to calm neutrals such as cream and gray – and it's also available in multiple sizes to suit your needs.

The ability to go from stovetop to oven makes it endlessly versatile. I use mine for everything from chillis and soups to pot roasts and fruit cobbler. The smooth enamel surface gets a good sear on meat – key for building rich, umami-packed flavor into braises and stews. The enameled surface also prevents sticking and makes cleaning easy.

What really sets Le Creuset apart is its longevity. I grew up cooking with my mother’s pot, a wedding gift from over 30 years ago, which still performs excellently today. When I covered 'Is Le Creuset worth it?' I spoke to our Style & Trends Editor, Charlotte Olby, who still uses the Dutch oven she inherited from her Grandad, which he bought in the 1970s. As long as you avoid perilous Dutch oven mistakes, this cast iron cookware is built to last.

Best cast iron skillet

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Field Company make the best uncoated cast iron skillet I've ever tested. It's smooth, lightweight compared to competitors, and it feels premium. I love the vintage, all-American design.

First off, you need to know that bare cast iron needs a little TLC. Field Company's skillet arrives pre-seasoned with organic grapeseed oil, but you need to keep seasoning your pan after every use. Over time, the layers build, creating a naturally non-stick surface without toxic coatings. It's well worth the time and care; the non-stick performance improved throughout my month of testing.

In the my tests, I made perfect steaks, campfire fry-ups, frittatas, skillet brownies and Dutch baby pancakes. The smooth surface made sautéing easy (no sticking), and mixtures bubbled evenly across the pan – a clear sign of even heat distribution. After baking, my frittatas and brownies had crisp, golden bottoms and lifted out cleanly. The only ingredients you should avoid cooking in a bare cast iron skillet are acidic things, such as tomatoes, as they can react with the metal to create a metallic taste.

Best cast iron fry pan

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I love the rustic style of this enameled cast iron pan from Le Creuset. It is pretty famous in food writer circles for its camera-ready presentation, large surface area, and incredible cooking performance.

The slick, chip-resistant enamel does not require seasoning like bare cast iron. The interior resists staining/dulling and develops a patina over time, which reduces sticking. Plus, it won't react with acidic ingredients like tomatoes, which can make food taste metallic (an issue with bare cast iron).

My tests were proof of its prowess. Using medium-low heat, I achieved great results on sticky ingredients like tofu and halloumi. The pan is wide and shallow, making it perfect for larger dishes. I found myself using it mainly for pastas and paellas. Frying pans, with their lower, flared sides, are ideal for these tasks, allowing for easy flipping and tossing.

The Alpine Pan is also ideal for serving dishes on the dinner table. Food stays warm (thanks to the heat-retentive cast iron), and it looks charming (thanks to the wooden handle). There's a hook to hang it up on display, and of course, it is available in Le Creuset's gorgeous range of colors.

Best cast iron grill pan

Staub’s square grill pan is a game-changer for indoor grilling – it is compatible on induction and gas stoves, as well as outside on the barbecue.

This pan has signature high ridges that not only create perfect grill marks but also allow fat to drain off, giving your food a healthier, less greasy finish. The cast iron construction is built to last, with excellent heat retention that ensures your meat or vegetables cook evenly without any hot spots. Plus, the surface is enameled, so it doesn’t need seasoning like bare cast iron.

I’ve used it for everything from grilling steak and burgers to tossing veggies and making toasted paninis, and it delivers every time. I also found the 12-inch, square shape to be very spacious; you can easily cook several pieces at once without overcrowding the pan.

The downsides? It’s super heavy at almost 11 lbs (having said that, I really do need to get down to the gym). It is also bit of a chore to clean, due to those ridges. You must avoid abrasive sponges and metal tongs to keep it in good condition. But if you are a fan of grilling indoors, it's worth the care – you’ll see why so many chefs swear by Staub’s grill pan.

Best large cocotte

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After testing the Staub 7-quart Cocotte, I begged the brand to let me keep it, and it has become my most prized possession; the crown jewel of my cookware collection.

It comes in two sizes (5.7 quarts or 7 quarts) and the oval shape is ideal for roast chicken or large joints of meat. I first cooked a whole leg of lamb in it, and the results were nothing short of spectacular: deeply golden, crispy on the outside, and pull-apart tender within. After hours in the oven, I used the same pot to make gravy on my induction hob. That seamless oven-to-stovetop transition is part of what makes this cocotte so satisfying to use.

I have one word of warning: it is heavy. I need a second pair of hands to help me lift it into the oven. Still, there’s a reason professional kitchens and serious home cooks swear by Staub's cast iron cookware. The matte black interior is resistant to rust and chipping, and it doesn’t need any seasoning. It even contains traces of quartz, which help with browning. The unique, heavy lid has tiny spikes that gather condensation and baste the dish as it cooks, for extra moisture and flavor. It’s ideal for large slow braises, stews, roasts, or any recipe that gets better the longer it simmers

The finish, too, is gorgeous. Staub’s signature 'majolique' glaze has a rich, high-gloss look that resembles fine ceramics, especially in their vibrant colors. It’s the kind of cookware you bring straight to the table to show off.

Best cast iron baking dish

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Cast iron is a great material for a baking dish – no warping, no cracking, no hotspots, just consistent performance every time. That’s exactly what I found with Staub’s rectangular roasting pan. It’s made from black matte enameled cast iron, so it holds heat well and creates crispy, evenly-cooked dishes.

I tested the smallest version, which is ideal for baked eggs, individual shakshukas, small loaves of bread, or a bubbling spinach artichoke dip. The larger size is better for family casseroles, lasagnas, fruit cobblers, or even a whole roast chicken. Staub's cast iron dishes are also stovetop compatible (unlike ceramic or glass roasters), so you can make gravy in them, too. They also transition effortlessly from oven to table. I recently stayed in a luxury hotel in Portugal, and all their baked dishes were served in these dishes for a rustic, farm-to-table vibe.

In my test kitchen, I found the clean up surprisingly easy – even with baked-on cheese and sticky roasted carrots. The enamel coating is tough enough for the dishwasher (though I usually just rinse and wipe it clean so it lasts a long time). It’s one of those trusty pans you’ll end up using regularly and for years on end. Made in France and built like a fortress, Staub’s roasting pan is a permanent fixture in my kitchen.

Budget cast iron skillet

When it comes to uncoated cast iron cookware, Lodge is a household name that proves you don't need to spend a fortune to get some of the best cast iron on the market. If you're new to cast iron cooking and don’t want to break the bank, Lodge is a smart place to start. The range is often discounted on Amazon, with prices starting at $19for small sizes – so you can pick up a couple of pans of different capacities and functions for a very reasonable price.

Lodge skillets are unfussy, durable, and the natural non-stick improves with use. They arrive pre-seasoned, though you’ll need to maintain that surface yourself with regular maintenance. They’re good for everyday cooking – I seared some great steaks and homemade burgers for dinner – but the slightly shallow design makes them less suited to deep-frying or baked dishes. The Chef Collection skillet was the favorite in my tests. It has sloped sides and a pour spout for easier flipping and serving, and it’s 15% lighter than the classic Lodge version – a bonus if you want something easier to maneuver.

I recommend Lodge if value is your priority. That said, I personally prefer the skillet from Field Company. It’s more expensive, but the surface is smoother, it’s noticeably easier to handle, and it just feels more premium overall. If you want heirloom quality and refined performance go for Field Company. But, if you’re after great everyday cast iron at an unbeatable price, Lodge is a clear winner.

Budget cast iron Dutch oven

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At $150, the Perfect Pot isn’t exactly cheap, but it’s far more affordable than similar-sized models from Le Creuset or Staub, which can cost over $400. Even Made In’s closest alternative is $249, making this a competitive option.

Weighing 13.7 lbs, it’s on the heavier side – even compared to Le Creuset and Staub – but it holds heat well and features a curved, self-basting lid to keep dishes moist. Our tester, Millie, used it to cook a Thai-style curry. She noted it took longer to heat than her Le Creuset, but once hot, it cooked evenly and retained heat well. Some spices stuck slightly, but deglazed with coconut milk and some stirring.

To transfer the pot to the oven, you can use the included silicone hot grips to protect your hands from the hot handle. Millie says, 'They look swish, but proved a bit gimmicky and fiddly. I’ve been defaulting to my regular oven gloves, as I need a sturdy grip on this heavy pot.'

All in all, Millie couldn't fault how the curry was cooked in the oven. She concludes, 'The Perfect Pot performed well, but the weight is definitely a problem. It's 13lbs, 2lbs heavier than its equivalents from Le Creuset and Staub, so when it's full of sauce or stew it makes for a serious arm workout. Plus, I'm not totally convinced by the aesthetics. It's pretty, but slightly cheap looking and not as classy as the original Dutch oven brands.' Still if you're on a budget, this could be your winner.

Read more in Millie's full Our Place Cast Iron Perfect Pot review

FAQS

What's the difference between cast iron and enameled cast iron?

Cast iron and enameled cast iron are very alike, since they offer some of the very best in heat retention and can be used on both the stovetop and the oven. However, they have some very distinct differences in terms of care and use.

Traditional or bare cast iron requires much more upkeep, including seasoning after every use to build up and maintain the non-stick properties. Cast iron needs to be cleaned and dried thoroughly after each use, but to avoid rusting, do not soak in water. Overall, bare cast iron is extremely durable – you can use metal utensils and cleaning tools without a problem.

You can cook almost anything in cast iron, however, you should avoid acidic foods like lemon juice, tomato sauce, vinegar, or wine which can strip seasoning on your cast iron and even cause food to taste metallic.

Enameled cast iron, typically what you may see from Le Creuset or Staub, is typically more expensive than traditional cast iron, due to the nature of applying porcelain enamel to the surface.

The biggest distinction is that enameled cast iron does not need to be seasoned, it will be naturally non-stick, and does not react at all to acidic foods. They're also much easier to clean. Porcelain enamel however can be more prone to chipping or staining, and you should avoid using metal utensils with it.

How do you season cast iron cookware?

Seasoning is an important part of caring for and maintaining your cast iron. Seasoning forms a natural, non-stick cooking surface and as well as prevents your pan from rusting. While many cast iron skillets will come pre-seasoned, over time, you will need to season on your own. The good news is that the more you cook in your cast iron, the thicker your seasoning becomes, and will begin transforming your pan into the perfect cooking vessel. For instance, beginners might not want to start with fried eggs the first time they use a new pan, but over time, the surface will develops its non-stick properties, so cooking things like eggs will become easier.

To season, you need to spread a thin layer of shortening or oil, (vegetable, grapeseed, and canola oil are all popular choices) inside and out of the skillet. Then, let it sit in the oven at 375° for one hour upside down on the center rack. Don't forget to place aluminum foil underneath to catch any drips of oil.

How to clean cast iron cookware?

Learning how to properly care for and clean a cast-iron skillet is essential for the longevity of your pan. Directions seem to vary for each manufacturer, but the rule of thumb is to never use the dishwasher or submerge your skillet into water, and to avoid using harsh irritants like dish soap, which can dry out your pan and strip it of its seasoning. Instead, rinse with hot water, wipe out any food particles, and dry with a soft cloth before reaching for your favorite seasoning oil.

Is Le Creuset or Staub better?

Both Le Creuset and Staub are legacy cast iron brands with large, devoted fan bases. Both are exceptional and have mastered the art of crafting cast iron. We think it comes down to personal choice and the factors that matter most to you when choosing between a Dutch oven and other popular products.

Both Le Creuset and Staub are produced in France, available in a range of shapes and sizes, and hit similar price points.

A key difference between the two is Le Creuset has a white interior that makes it easier to see browning progress, and perhaps stains, while that Staub uses a matte black interior enamel that some believe yields a better browning and helps build up a good non-stick layer over time.

Both Le Creuset and Staub have tight-sealing lids that help retain the moisture in your food, but the Staub lid has special bumps that help baste your food by concentrating condensation so that it drips over the food in the center, instead of running towards the sides, as a special proprietary feature. When it comes to lids' hardware, Staub's metal knob is hardier than Le Creuset's plastic under the oven, but when cooking on the stove, the plastic lid does not get hot. We also think Le Creuset's handles are a little more comfortable to hold over Staub's.

Le Creuset color options are usually more bright, while Staub tends to be darker and more muted.