china using cast iron pan factories

Tested by Stevie Stewart When it comes to cast iron, many people think of the heavy black pan that’s been used to make steak for generations. And while a solid cast-iron skillet is a kitchen tool that stands the test of time, today there are a lot more options on the market. The modern cast-iron skillet landscape includes pans that are much lighter than their traditional counterparts, pans with longer handles, and some with a smoother finish. Some pans cost less than $20, while other artisanal designs can set a buyer back $100 or more. We found the best pans don’t cost an arm and a leg, and they sacrifice nothing when it comes to functionality. Most of the pans we tested required similar upkeep, and they varied in weight, handle length, surface texture and design. We kept these details in mind when choosing our favorites. Stevie Stewart How We Tested As all of the pans we tested were “pre-seasoned,” we started cooking right away. We first made a batch of simple cornbread to see how evenly the pans baked, as well as how nonstick they were initially. We then tested a batch of fried eggs in each pan to also see how nonstick they were from the beginning. After the eggs, we poured oil from the pans to see how well the pour spouts worked (or how easy it was to pour if there weren’t any spouts). Next, we seared New York strip steaks in each pan to test how well they browned the meat and how easy the pans were to clean. We then seasoned the pans based on each company’s instruction. Finally, we fried another set of eggs to see how different the seasoning was after all the cooking we had done prior. We eliminated pans that were too heavy and difficult to maneuver or that had unnecessary features like extra-long handles that did not seem to add to the function of the pan. Our test included some artisanal pans and although they were beautiful to look at, we found the seasoning and care instructions to be overly specific for such a high price point.

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