Best Cast Iron Skillets (2026): 8 Picks from Lodge to Le Creuset
Quick answer
The best cast iron skillet for most US kitchens is the Lodge Pre-Seasoned 10.25-inch: the listing says it is made in the USA, PFAS-free, oven-safe to 500°F and works on gas, electric coil and induction, and at about 5 pounds it is easy to live with every day. If you want an enameled cast iron skillet that needs no seasoning and can go in the dishwasher, the Le Creuset Signature 11.75-inch is the splurge pick. For a first kitchen or a gift, the Lodge 3-piece set (8, 10.25 and 12 inches) covers eggs, weeknight dinners and family-size cornbread in one box.
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- Lodge Pre-Seasoned Cast Iron Skillet, 10.25 in — best overall: the classic everyday pan, made in the USA and ready to cook.
Check current price on Amazon → - Le Creuset Signature Enameled Skillet, 11.75 in — best enameled splurge: no seasoning, dishwasher safe, all cooktops.
Check current price on Amazon → - Lodge Pre-Seasoned Skillet Set, 8, 10.25 and 12 in — best set for a first kitchen or a holiday gift.
Check current price on Amazon →
A good cast iron pan is the rare piece of cookware that gets better the more you use it. It sears a steak with a real crust, bakes cornbread with crisp edges, goes from the stovetop into a hot oven, and with basic care it can outlive the stove you cook on. To help you find the best cast iron skillet for the way you cook, this guide compares eight popular skillets on Amazon: classic pre-seasoned Lodge pans in 10.25, 12 and 15 inches, a lighter Lodge Blacklock, a smooth-machined Field Company No.10, enameled pans from Le Creuset and Staub, and a 3-piece starter set. You will also find a size guide, seasoning and cleaning steps, an enameled vs bare cast iron vs carbon steel table, and notes for glass-top and induction ranges. Building out a whole kitchen? Pair your skillet with a pot from our best Dutch ovens guide, everyday pans from our best cookware sets roundup and a sharp chef knife from our best kitchen knife sets picks.
Best cast iron skillet comparison table
Every fact in this best cast iron skillet comparison comes from the Amazon product pages: diameter, listed weight, finish, oven-safe rating and cooktop notes. When a listing does not state something (several skip the oven temperature), we say “not listed” instead of guessing. Prices are left out on purpose because they change often, especially around Black Friday and the holidays, so use the links to see today’s price.
| Skillet | Size | Finish | Weight (listed) | Oven-safe (listed) | Cooktops (listed) | |
|---|---|---|---|---|---|---|
| Lodge Pre-Seasoned Skillet 10.25 in (L8SK3) Best Overall | 10.25 in | Seasoned bare iron | 5.06 lb | 500°F | Gas, electric coil, induction | Check current price on Amazon |
| Le Creuset Signature Round Skillet 11.75 in Best Enameled Splurge | 11.75 in | Enamel, black satin interior | 6.8 lb | 500°F | All cooktops incl. induction | Check current price on Amazon |
| Lodge Pre-Seasoned Skillet Set (8, 10.25, 12 in) Best Set | 8 + 10.25 + 12 in | Seasoned bare iron | 17.35 lb (all three) | 550°F | Listing table says gas; Lodge chart marks induction | Check current price on Amazon |
| Lodge Blacklock 12 in (BL39SK) Best Lightweight | 12 in | Triple-seasoned bare iron | 5.59 lb | Not listed | Listing table says gas | Check current price on Amazon |
| Lodge Pre-Seasoned Skillet 12 in (L10SK3) Best 12-Inch for Families | 12 in | Seasoned bare iron | 7.88 lb | 500°F | Lodge chart marks induction | Check current price on Amazon |
| Staub Cast Iron 10-in Fry Pan Best for Glass-Top Stoves | 10 in | Enamel, matte black interior | 6.17 lb | 900°F | Gas, electric, glass, ceramic, induction, halogen | Check current price on Amazon |
| Lodge Pre-Seasoned Skillet 15 in (L14SK3) Best Extra-Large | 15 in | Seasoned bare iron | 12.36 lb | Not listed (oven safe) | Electric coil, gas, induction | Check current price on Amazon |
| Field Company No.10 Skillet 11.6 in Best Smooth Made-in-USA | 11.6 in (9.75 in flat base) | Machined, pre-seasoned bare iron | 6 lb in bullets (7.13 lb in spec table) | Not listed | All stovetops incl. glass and induction | Check current price on Amazon |
Two numbers matter most when you shop for the best cast iron skillet: diameter and weight. Diameter decides how much food fits without crowding (crowded meat steams instead of browning), and weight decides whether you will actually reach for the pan on a Tuesday night. A classic 12-inch bare iron pan is close to 8 pounds empty; the Blacklock and Field pans bring a large skillet down to about 5.5 to 6 pounds.
Our picks: the best cast iron skillet for every kind of cook
We ordered the picks from the most broadly useful pan to the most specialized. Each card lists facts from the product page, who it suits and what to keep in mind. If you only read one card, read the first: for most households it is the best cast iron skillet balance of size, weight and easy care.
1. Lodge Pre-Seasoned Cast Iron Skillet, 10.25 Inches
The Lodge 10.25-inch is our pick for the best cast iron skillet for most people because it does everything a skillet should, at a size and weight most cooks can handle with one hand and a towel. The listing says it arrives pre-seasoned and ready to use, is PFAS-free and made in the USA, and is oven-safe to 500°F. The spec table lists gas, electric coil and smooth-surface induction, and the pan has a teardrop handle plus a small assist handle on the far side for lifting it out of the oven.
At 5.06 pounds it is the lightest classic Lodge size that still fits two steaks, four fried eggs or a standard 8-inch-square cornbread recipe. It is hand wash only, and Lodge lists a lifetime warranty. If you cook for two to three people, this is the one skillet to buy first; you can always add a 12-inch later.
- Pre-seasoned and ready to cook
- Oven-safe to 500°F; induction listed
- About 5 lb, easy to lift
- Made in the USA, lifetime warranty listed
- Hand wash only; needs drying and a thin coat of oil
- Too small to brown a whole family dinner in one batch
Best for: First cast iron buyers, couples and small households, and anyone who wants one skillet for eggs, steaks and cornbread
Check current price on Amazon →2. Le Creuset Signature Enameled Cast Iron Round Skillet, 11.75 Inches
If you want an enameled cast iron skillet you never have to season, the Le Creuset Signature 11.75-inch is the premium choice. The listing says it is ready to use with no seasoning, the enamel resists dulling, staining, chipping and cracking, and the black satin interior enamel develops a patina over time that helps it cook better. It is compatible with all cooktops, oven-safe to 500°F and listed as dishwasher safe, which is the big lifestyle difference from bare cast iron.
The listed weight is 6.8 pounds, and Le Creuset describes its cast iron as the lightest by quart on the market; in practice, it is lighter than a classic 12-inch bare iron pan. Ergonomic handles help with lifting. Because the enamel seals the iron, you can simmer tomato sauce or deglaze with wine without worrying about stripping seasoning. Color options make it a strong wedding, housewarming or Christmas gift. For more holiday ideas for the cook in the family, see our Christmas gifts for dad guide.
- No seasoning; enamel seals the iron
- Dishwasher safe per the listing
- All cooktops, oven-safe to 500°F
- Fine with acidic sauces
- A splurge compared with bare cast iron
- Enamel can chip if dropped or banged on a grate; avoid metal scouring pads
Best for: Gift givers, cooks who hate seasoning, and anyone who simmers tomato or wine sauces often
Check current price on Amazon →3. Lodge Pre-Seasoned Cast Iron Skillet Set, 8, 10.25 and 12 Inches
The Lodge 3-piece set is the easiest way to cover every cast iron skillet size most homes need: an 8-inch for one or two eggs and a grilled cheese, a 10.25-inch for everyday dinners for two, and a 12-inch for family meals and big batches of cornbread. The listing says the pans are naturally seasoned with vegetable oil, made without PFOA or PTFE, and lists a maximum temperature of 550°F for the set.
All three pans together weigh 17.35 pounds, so plan a sturdy cabinet shelf, a pot rack or a spot in the oven drawer. Like all bare Lodge pans, they are hand wash only. For a first apartment, newlyweds or a college grad, this set is often a better gift than one big pan, because the small skillets get used daily while the 12-inch comes out for company.
- Three most-used sizes in one box
- Max temperature listed at 550°F
- Made without PFOA or PTFE
- Great gift for a first kitchen
- 17.35 lb combined; needs storage space
- Hand wash only
Best for: First kitchens, gift givers and cooks who want the right size for every job
Check current price on Amazon →4. Lodge Blacklock 12-Inch Lightweight Cast Iron Skillet
The Blacklock is the lightweight cast iron skillet to choose if a standard 12-inch feels like a dumbbell. Lodge says it weighs 25% less than traditional cast iron cookware thanks to a thinner design, and the listing gives 5.59 pounds for the 12-inch, compared with 7.88 pounds for the classic Lodge 12-inch below. It is triple seasoned for a natural nonstick finish and has an extended, raised handle that Lodge says stays cool longer.
The listing calls it PFOA- and PTFE-free and made in the USA. The spec table lists gas as the compatible device and does not state an oven temperature, so check the current listing if you cook on induction or bake at very high heat. If you have wrist or hand strain, or you simply want a large cast iron pan you can tilt and pour from, this is the one to look at first. For thick steaks that finish in the oven, a wireless meat thermometer takes the guesswork out of doneness.
- 5.59 lb for a 12-in pan
- Triple seasoned out of the box
- Raised handle that stays cool longer
- Made in the USA
- Thinner iron holds a little less heat than heavy classic pans
- Oven temperature and induction are not spelled out in the spec table
Best for: Cooks with wrist or hand strain, smaller cooks and anyone who wants a large pan that is easy to lift
Check current price on Amazon →5. Lodge Pre-Seasoned Cast Iron Skillet, 12 Inches
The classic Lodge 12-inch is the size most recipes mean when they say “a large cast iron skillet.” It fits a whole spatchcocked chicken, four burgers, a pan pizza or a 9 by 13-inch cornbread recipe. The listing says it is pre-seasoned and ready to use, made without PFOA or PTFE, oven-safe to 500°F and made in the USA, with a teardrop handle and a loop helper handle that you will be glad of when the pan is full.
The trade-off is weight: the listing gives 7.88 pounds empty. The spec table on this listing names gas, while Lodge’s own size comparison chart on the page marks every size as induction-friendly, so it works the way the 10.25-inch does on most ranges. For families of four or more, it is the best cast iron skillet size for one-pan dinners.
- Fits family-size meals in one batch
- Oven-safe to 500°F
- Helper handle for lifting
- Made in the USA, lifetime warranty listed
- 7.88 lb empty; heavy when full
- Takes longer to preheat evenly on a small burner
Best for: Families of 4 or more, pan pizza and cornbread bakers, and anyone who batch-cooks
Check current price on Amazon →6. Staub Cast Iron 10-Inch Fry Pan
If you are shopping for the best cast iron skillet for glass top stove cooking, the Staub 10-inch fry pan is the most reassuring pick on paper. The listing says its smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction and halogen, so there is no rough cast surface rubbing on the glass. It is made in France, needs no seasoning, and is oven-safe up to 900°F, the highest rating in this guide.
The interior has a matte texture that Staub says gives exceptional browning, and two pouring spouts make it easy to drain fat. The listing says it is dishwasher safe but recommends hand washing, and the listed weight is 6.17 pounds. At 10 inches it is best for two to three servings; it is also a handsome pan to bring to the table.
- Smooth enamel base made for glass and ceramic tops
- Oven-safe to 900°F per the listing
- No seasoning; pouring spouts
- Made in France
- 10 inches is small for a family dinner
- A premium pan; enamel needs gentle handling
Best for: Glass-top and induction households, cooks who want enamel that browns well, and gift givers
Check current price on Amazon →7. Lodge Pre-Seasoned Cast Iron Skillet, 15 Inches
The 15-inch Lodge is for big jobs: a full breakfast for six, a whole cut-up chicken, a large deep-dish pizza or cooking over a campfire. The listing says it works on any stovetop, oven, grill or campfire, is free from PFAS, PFOA and PTFE, and has a teardrop handle plus a helper handle. The spec table lists electric coil, gas and smooth-surface induction.
This is a two-hand pan: the listed weight is 12.36 pounds empty. Before you buy, measure your largest burner and your oven (a 15-inch pan plus handles needs a lot of rack space), and on a glass-top range check your stove manual for any weight guidance. If you mostly cook for two, a 12-inch will see more use.
- Fits meals for 6 to 8 in one batch
- Stove, oven, grill and campfire
- Helper handle for two-hand lifting
- Free from PFAS, PFOA and PTFE
- 12.36 lb empty; not for one-hand use
- Oven temperature not stated on this listing; overhangs most home burners
Best for: Big families, holiday breakfasts, camping and anyone who cooks for a crowd
Check current price on Amazon →8. Field Company No.10 Cast Iron Skillet, 11.6 Inches
Field Company makes the kind of smooth, lighter skillet that people hunt for at estate sales. The listing says the No.10 is machine-polished to replicate vintage American cast iron, is pre-seasoned with three coats of organic grapeseed oil, and is made in the USA from start to finish. It measures 11 5/8 inches rim to rim with a 9 3/4-inch flat cooking surface, a 16 1/2-inch total length and 2 1/8-inch walls.
Field says the No.10 weighs 6 pounds (the spec table shows 7.13 pounds), which is light for a pan this size, and that it works on all stovetops including glass and ceramic induction ranges. The smooth surface makes eggs and fish release more easily once your seasoning builds. Field suggests it for 4 to 6 servings; the oven temperature is not stated on the listing.
- Machined smooth surface like vintage pans
- About 6 lb for an 11.6-in skillet
- All stovetops incl. glass and induction
- Made in the USA
- A premium compared with Lodge
- Two different weights listed; oven temperature not stated
Best for: Cooks who want a lighter, smoother heirloom skillet and fans of vintage cast iron
Check current price on Amazon →Cast iron skillet sizes: which size do you need?
Cast iron skillet sizes are measured across the top rim, not the flat cooking surface, which is usually 1.5 to 2 inches smaller. That is why a “12-inch” pan only fits about a 10-inch circle of food. Use this table to match cast iron skillet sizes to how many people you usually feed.
| Size (rim) | Servings | Good for | Weight | Picks here |
|---|---|---|---|---|
| 6.5 to 8 in | 1 to 2 | 1 to 2 eggs, a grilled cheese, a skillet cookie, toasting spices | Light; easy one-hand pan | Lodge set (8 in) |
| 10 to 10.25 in | 2 to 3 | 2 steaks, 4 eggs, chicken thighs, 8-inch-square cornbread recipes | About 5 lb (Lodge 10.25 listing) | Lodge 10.25, Staub 10, Lodge set |
| 11.5 to 12 in | 4 to 5 | 4 burgers, a whole spatchcocked chicken, pan pizza, 9×13 cornbread recipes | 5.6 to 7.9 lb (picks here) | Lodge 12, Blacklock 12, Le Creuset 11.75, Field No.10 |
| 15 in | 6 to 8 | Big breakfasts, cut-up whole chicken, deep-dish pizza, campfire cooking | 12.36 lb (Lodge 15 listing) | Lodge 15 |
Our rule of thumb: if you can only buy one pan, choose 10.25 inches for one to three people and 12 inches for four or more. If the 12-inch weight worries you, look at a lightweight cast iron skillet like the Blacklock or Field rather than dropping down a size. The cast iron skillet sizes question also depends on your burner: a pan much wider than the burner heats unevenly, with a hot center and cool edges, so preheat larger pans longer or finish them in the oven.
Best cast iron skillet for glass top stove and induction
Cast iron is perfectly safe on a glass or ceramic cooktop if you treat the glass gently. The best cast iron skillet for glass top stove use has a flat, smooth bottom with no raised ring or rough casting marks, and a weight you can lift cleanly instead of sliding. Here is what matters:
- Lift, never slide. Dragging cast iron across glass is what causes scratches. Lift the pan to move or shake it.
- Check the bottom. Run your hand over the base before the first use. Smooth enameled bottoms (Staub, Le Creuset) and machined pans (Field) are the gentlest on glass; a classic Lodge base is flat but more textured, so wipe off any grit or burnt-on oil first.
- Preheat gradually. Start on medium-low for 3 to 5 minutes, then raise the heat. Cast iron heats unevenly on a flat element, and a slow preheat avoids hot spots and thermal stress.
- Match the burner. Use a pan close to the element size. A 15-inch skillet on a 9-inch element will have cool edges.
- Mind the weight. A 12-inch bare iron pan full of food can pass 10 pounds. A lightweight cast iron skillet makes lifting (not sliding) much easier.
- Induction works. Cast iron is magnetic, so it works on induction. Keep the base flat and clean, and do not run induction at maximum on an empty pan.
If you mostly cook on glass and want zero worry, the Staub 10-inch, whose listing names glass, ceramic and induction stovetops, is the best cast iron skillet for glass top stove kitchens in this guide. The Le Creuset and Field pans are also listed for all cooktops.
Enameled cast iron skillet vs bare cast iron vs carbon steel
All three are heavy-duty, oven-safe and great at searing, but they ask different things of you. An enameled cast iron skillet trades a little browning power and some durability for no-fuss cleaning. Bare cast iron is the most forgiving and cheapest to own long term. Carbon steel is the lighter cousin that restaurant cooks love, and it needs seasoning just like iron.
| Enameled cast iron | Bare cast iron | Carbon steel | |
|---|---|---|---|
| Weight | Heavy | Heaviest (lightweight versions exist) | Noticeably lighter at the same size |
| Seasoning | None needed | Pre-seasoned; maintain with oil | Usually needs seasoning; builds fast |
| Acidic foods (tomato, wine) | Fine | Short simmers OK; long simmers can strip seasoning | Avoid long acidic simmers |
| Heat retention | Very high | Very high | Good; heats and cools faster |
| Max oven heat | Check listing (500°F to 900°F in this guide) | Check listing (500°F to 550°F in this guide) | Usually very high; check listing |
| Induction / glass top | Yes; smooth base is gentle on glass | Yes; lift, do not slide | Yes; thin bases can warp if overheated |
| Dishwasher | Some listings say yes; hand wash keeps it nicer | No | No |
| Rust risk | Low (exposed rim can rust) | Yes if left wet | Yes if left wet |
| Best for | Sauces, braises, no-season convenience | Searing, cornbread, pizza, campfire | Eggs, stir-fries, quick sears, lighter handling |
In the cast iron vs carbon steel debate, choose carbon steel if you want restaurant-style quick cooking and a pan you can toss food in; choose cast iron if you want maximum heat retention for steaks, cornbread and oven baking. If you hate seasoning, an enameled cast iron skillet is the low-maintenance answer. Many cooks end up with one bare cast iron pan, one enameled piece such as a Dutch oven, and a nonstick or stainless pan from a cookware set.
How to season a cast iron skillet (and when you need to)
Every bare cast iron pick here arrives pre-seasoned, so you can cook on day one. Seasoning is simply thin layers of oil baked into the iron; it builds every time you cook with fat. Re-season in the oven when food starts sticking, the pan looks dull and gray, or you see rust.
- Heat the oven to 450°F to 500°F (stay within your pan’s listed oven rating).
- Wash the skillet with warm water and a little dish soap, then dry it completely; set it on a low burner for a few minutes to drive off moisture.
- Rub a very thin layer of a neutral, high smoke point oil (vegetable, canola, shortening or flaxseed) over every surface, inside, outside and the handle.
- Wipe it off again with a clean paper towel until the pan looks almost dry. Too much oil turns sticky.
- Bake it upside down on the middle rack for 1 hour, with a sheet of foil on the rack below to catch drips.
- Turn the oven off and let the skillet cool inside. Repeat 2 to 3 times for a stronger base.
Enameled pans such as the Le Creuset and Staub do not need seasoning at all. The Le Creuset listing notes that its black satin interior develops a patina with use, which you build simply by cooking with a little fat.
How to clean a cast iron skillet after cooking
- Clean it while it is still warm (not scorching). Scrape out food with a wooden or plastic scraper.
- Wash with hot water, a little dish soap if you like and a brush or chain-mail scrubber. Modern dish soap will not strip polymerized seasoning.
- For stuck-on bits, simmer a little water in the pan for 2 to 3 minutes, or scrub with coarse kosher salt and a paper towel.
- Dry immediately and completely with a towel, then warm it on the burner for a minute.
- While warm, wipe on a few drops of oil and buff it in until the surface looks satin, not wet.
- Store it dry with the lid off (or a paper towel inside if you stack pans).
Avoid the dishwasher, long soaks and air-drying for bare iron, all of which cause rust. If rust does show up, scrub it off with steel wool, rinse, dry and re-season using the steps above. For enameled pans, soak in warm soapy water and use a nylon brush; a baking soda paste lifts most stains. Skip metal scouring pads and sudden temperature changes, which can damage enamel. Run your range hood when searing at high heat; smoke and fumes affect indoor air quality, and never leave a hot pan of oil unattended (see the NFPA cooking safety tips).
What to check before you buy the best cast iron skillet for you
- Size vs household: 10.25 inches for 1 to 3 people, 12 inches for 4 to 5, 15 inches for crowds. Remember the cooking surface is smaller than the rim.
- Weight you can lift: add 2 to 3 pounds of food to the listed empty weight. If that is too much, look at a lightweight cast iron skillet.
- Finish: bare iron for searing and baking, an enameled cast iron skillet for sauces and dishwasher convenience.
- Cooktop: on glass or induction, look for a flat, smooth base and confirm the listing names your cooktop.
- Oven rating: 500°F covers almost every recipe; bread and pizza bakers may want a higher rating like the Staub 900°F.
- Handles: a helper handle matters on 12-inch and larger pans. Keep a silicone or fabric handle cover nearby; cast iron handles get very hot.
- Lid: none of these picks lists a lid; if you braise in a skillet, plan to buy one that fits the size.
Cooking a holiday meal? A big skillet is ideal for stuffing, cornbread dressing and pan gravy, while the bird itself belongs in one of our best roasting pans for turkey. For pancakes for a crowd on a flat surface, an electric griddle is a handy partner to your cast iron. Sear in the skillet, then finish a stew or chili fast in one of our best electric pressure cooker picks. Buying for someone else? Browse our kitchen gifts for home cooks by cook type and budget tier.
How we chose the best cast iron skillet picks
We did not test these skillets hands-on; this best cast iron skillet list is based on research. We started from popular cast iron skillet listings on Amazon and chose pans that cover the main sizes (8 to 15 inches), both bare and enameled finishes, a lightweight option, a set and a smooth premium pan. We read each product page for diameter, listed weight, finish, oven-safe rating, cooktop compatibility, care instructions and warranty, and where a listing left something out or showed two different figures, we said so. The size guide, glass-top notes, seasoning and cleaning steps are written from those facts and general cooking practice. No brand paid for placement, and we left out prices and ratings because they change.
Helpful resources: NFPA: Cooking safety and EPA: Indoor air quality (run the range hood when searing).
Setting up the counter too? See our best olive oil dispenser picks and our EJGIEGSO olive oil dispenser review.
Best cast iron skillet FAQ
What is the best cast iron skillet for most people?
For most kitchens, the best cast iron skillet is the Lodge Pre-Seasoned 10.25-inch: it is made in the USA, PFAS-free, oven-safe to 500°F, works on gas, electric and induction, and weighs about 5 pounds. Families of four or more should step up to the Lodge 12-inch, and the Le Creuset 11.75-inch is the enameled splurge.
Is an enameled cast iron skillet better than bare cast iron?
Neither is better for everything. An enameled cast iron skillet needs no seasoning, handles tomato and wine sauces, and some listings (like Le Creuset) say it is dishwasher safe. Bare cast iron is tougher, cheaper, better for very high-heat searing and campfire cooking, and its seasoning improves with use.
What is the best lightweight cast iron skillet?
In this guide, the Lodge Blacklock 12-inch is the best lightweight cast iron skillet: Lodge says it weighs 25% less than traditional cast iron, and the listing gives 5.59 pounds versus 7.88 pounds for the classic Lodge 12-inch. The Field Company No.10, listed at about 6 pounds for 11.6 inches, is a smoother premium option.
What cast iron skillet sizes should I buy?
Most cast iron skillet sizes fall into three useful groups: 8 inches for 1 to 2 servings, 10 to 10.25 inches for 2 to 3, and 12 inches for 4 to 5. A 15-inch pan feeds 6 to 8 but weighs over 12 pounds. Sizes are measured at the rim, so the cooking surface is about 1.5 to 2 inches smaller.
What is the best cast iron skillet for glass top stove cooking?
The best cast iron skillet for glass top stove cooking has a smooth, flat bottom. The Staub 10-inch fry pan lists a smooth enamel bottom for glass, ceramic and induction stovetops, and the Le Creuset and Field pans are listed for all cooktops. With any cast iron, lift instead of sliding and preheat on medium-low.
How do you season a cast iron skillet?
Wash and dry the pan completely, rub a very thin layer of neutral oil over every surface, wipe it nearly dry, then bake it upside down at 450°F to 500°F (within the listed oven rating) for one hour and let it cool in the oven. Repeat 2 to 3 times. Enameled skillets do not need seasoning.
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