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You Probably Don’t Own This Size of Cast Iron Skillet—But You Should

It’s naturally non-toxic and nonstick.

Published January 28, 2026 12:19PM EST

A smiling woman in front of a pink and yellow background

By Rochelle Bilow Rochelle attended culinary school, but she learned how to cook on a cast iron skillet when she worked as a cook on a small farm.

A small skillet with a red handle resting on a gridpatterned surface — Serious Eats

Every cook should own a cast iron skillet. Even if you don’t make use of their exceptional searing capabilities, you’ll likely appreciate that these pans are naturally non-toxic and nonstick. We’ve been recommending Lodge pans for years because they’re a great value. But I was not prepared for the sale I just found on this eight-inch Lodge Cast Iron Skillet—it’s just $15.

A black cast iron pan on a white background — Amazon

$23

$15 at Amazon

Why Lodge Cast Iron Pans Are the Best

The Lodge 10.25-Inch Cast Iron Skillet has topped our review for years. It’s a no-frills pan, and I mean that with the utmost respect. I’ve used cast iron pans that cost five or six times more than the Lodge, and they can’t beat it. Lodge skillets come pre-seasoned, so you can cook with them straight out of the box. It has a big helper handle, which is especially useful when the pan is hot. (And it gets ripping hot.) It has two pour spouts, and its slightly pebbled texture holds onto seasoning, so your hard-won patina will last.

Lodge cast iron skillet on a white surface — Serious Eats / Grace Kelly

This deeply discounted pan is two inches smaller than our winner, which makes it a great choice for searing meat—steaks, chicken thighs, and chops will fit snugly in the pan without excess room that can lead to smoking and splattering. It can easily fit two eggs, whether you like them sunny-side up or over-easy, and still have room for your food turner to maneuver around. It’s also 2.2 pounds lighter than the 10.25-inch. I love that this pan comes with a silicone handle cover that can withstand high temperatures, so you can transfer and serve from your pan safely.

Lodge pans are always a smart purchase, but if you want to take advantage of this rare discount, I wouldn’t wait—it won’t last long.

Other Lodge Gear That’s Ridiculously Well-Priced

Why We’re the Experts

Rochelle Bilow is an editor at Serious Eats. She has been reviewing kitchen equipment since 2021.
Previously, Rochelle worked at Bon Appétit and Cooking Light magazines. She is a graduate of the French Culinary Institute.
Serious Eats has been testing cast iron skillets since 2019. We regularly update our reviews with new findings.

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