How to Choose Your First Cast Iron Skillet

Published Fri Oct 02 2026

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A cast iron skillet can last for generations, so it’s worth a little thought before you buy. Here is what actually matters.

1. Size

10 inch: a good all-rounder for one to two people.
12 inch: fits more food and is handy for families, but is heavier.
Start with one pan. If you only buy one, a 10 or 12 inch skillet is the usual choice.

2. Weight

Cast iron is heavy, and a pan that is too heavy to lift one-handed gets used less. If you can, pick it up in a shop. Some pans are lighter and thinner, and others are thick and heavy. Neither is “wrong”, but think about who will be lifting it.

3. Pre-seasoned or not

Most pans sold today come pre-seasoned, which means a layer of baked-on oil is already there and the pan is usable out of the box. Even so, your own seasoning on top improves the surface over time. See our seasoning guide.

4. The cooking surface

Some pans have a rough, pebbly surface straight from the foundry. Others are smoother, either because they are machined or because they are older. A smoother surface tends to feel less sticky when cooking eggs, but a rough pan gets smoother with use.

5. Handle and extras

A helper handle (a small loop opposite the long handle) makes lifting safer.
Pour spouts make it easier to drain fat or sauces.
A lid is handy for braising but not essential for a first skillet.

6. Budget

You don’t need an expensive pan to cook well. Entry-level cast iron does the job, and higher-priced pans mostly add a smoother finish and a lighter weight. Buying second-hand can be cheap, and old pans can often be restored. See our rust restoration guide.

Quick checklist

Does it sit flat on your stove, without rocking?
Can you lift it comfortably?
Is it free of cracks?
Does it suit your cooktop? See our cooktop guide.