Both handles also get very hot, so the ability to get a good grip on them even with a bulky mitt is important. The Lodge was a solid performer at just about every task. The Victoria 12-inch cast-iron skillet was our previous runner-up, and in tests for this update performed on a par with the Lodge skillets. Cook bacon in a cast-iron skillet over medium, turning often, until just crispy, about 8 minutes. Lighter antique or high-end skillets are easier to lift and maneuver, but a helper handle makes even hefty skillets manageable. Expertly braising, searing, and roasting meat takes finesse, and the right gear will set you up for success. A cast-iron skillet cooks bacon faster For our first stovetop cooking test, we pitted a 12-inch cast iron skillet against a 12-inch stainless-steel skillet. To test the cast-iron pans, we started by heating a quarter cup of oil in each skillet until shimmering, then poured the hot fat into a jar to see if we could do this with minimal (or no) dribbling on the countertop. To find the best bacon-cooking method, we tested eight different approaches — including the microwave, the oven, and even a sous vide. Like the Butter Pat, this pan is shallow and showed blotchy stains after searing a steak. Not surprisingly, as cast iron is not an even conductor of heat, none of the skillets browned perfectly evenly, although two of the high-end pans did better than most. When used and cared for properly, cast iron can be an effective alternative to nonstick cookware, due to the seasoning (a slick coating of polymerized fat) that develops with use. Read my disclosure for more info. Senior staff writer Lesley Stockton, who wrote the original version of this guide, had been writing about cookware for Wirecutter since 2013, covering skillets (both tri-ply and nonstick), roasting pans, saucepans, and electric pressure cookers. Providing the ultimate in heat retention and distribution, this pan gives you the all the benefits of cast iron with none of the drawbacks – it’s pre-seasoned and ready to use right out of the box! These labor-intensive pans were cast from thinner molds, which makes them lighter than many modern pans and easier to maneuver. The lighter weight of the Chef Collection skillet could also be a slight handicap if you were browning a very thick piece of meat like a tomahawk steak, as a heavier pan will hold in more heat and give you better second-side browning. Then cook the empty pan upside down in the oven over an aluminum foil-lined rack for half an hour. We’ve tested 16 skillets since 2017 and think the Lodge Chef Collection 12 Inch Skillet is the best. And they will build up more seasoning over time. Lodge doesn’t have a formal written guarantee or warranty on its classic cast-iron ware. We then seared boneless sirloin strip steaks in 2 teaspoons of canola oil to gauge how well each pan seared meat. You want to make a delicious breakfast for your family, so you fry some bacon… Its 20-inch by 13-inch wide-ridged cooking surface is perfect for those who like their bacon extra crispy, as the fat has room to drain to the bottom. Find out how here. We poured hot oil without dribbles and cooked bacon to a crisp without having to rearrange the strips. Remove all but 2 tablespoons of bacon grease from the skillet… Lodge pans also performed the same as the new high-end skillets we tested and in some cases better. The older cast iron cookware used to undergo an additional step where it was sanded, essentially polished down. But overall it performed the same as the Chef Collection skillet in our tests, searing steak well and releasing eggs easily. Wirecutter is reader-supported. The skillet gives you the best results for heat distribution and retention. You’ll know a pan is well-seasoned if it’s an even color all over, without darker specks or blotches. First and foremost, forget about the idea of cooking bacon straight and flat. Separate each piece of bacon and just dump it in the pan all willy nilly. Set the skillet aside. Nostalgia factor (cast iron is so retro!) Best of all, this option includes a solid sandwich press, ideal for making the perfect lunchtime BLT with all of your succulent breakfast leftovers. The lack of a warranty doesn’t concern us because Lodge cast-iron skillets are very durable, and Lodge has a good reputation for customer service. Reserve 1 tablespoon drippings in skillet. Especially since Lodge now makes a lighter pan for around $40, we don’t think it’s worth paying well over $100 for these new-breed pans. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. The Lodge Chef Collection 12 Inch Skillet delivered evenly browned steaks, crisp golden cornbread, and sunny-side-up eggs that slipped right out of the pan. However, at about 8 pounds, it’s one of the heaviest skillets we tested, and it heated very unevenly so it isn’t one of our picks. And though it weighs about 2 pounds more than the brand’s Chef Collection skillet and has a shorter (though still comfortable) handle, it’s about a quarter inch deeper, which makes it better for frying chicken or preparing shallow braises. Products to find what ’ s an ideal shape for searing without steaming but shallow... And products to find what ’ s large spouts allowed us to pour off hot oil, grip! 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