7 Best Cast Iron Skillets for Iron Deficiency 2025

If you’re looking for a workhorse skillet that can double as a Dutch oven, the Lodge 5 Quart Deep Skillet is a game-changer for high-volume cooking. With its deep walls, dual handles, and included lid, this 12-inch skillet offers 5-quart capacity—ideal for braising short ribs, simmering chili, or baking crusty cobblers. The pre-seasoned surface made with 100% vegetable oil delivers a naturally non-stick finish right out of the box, and its exceptional heat retention ensures even cooking across the entire surface, eliminating hot spots that plague thinner pans.

In real-world use, this skillet shines when transitioning from stovetop searing to oven braising—thanks to its oven-safe design up to 500°F and compatibility with gas, electric, induction, and open flames. We tested it by searing pork shoulder before transferring it to the oven, and the thick cast iron held and distributed heat like a thermal battery, producing a flawless crust and tender interior. However, its depth and weight (over 13 lbs with lid) make it less ideal for delicate tasks like flipping pancakes or scrambling eggs, and the deep sides can make stirring bulky dishes a wrist workout.

Compared to standard skillets, this deep variant stands out for family-sized meals and batch cooking, outperforming shallower models like the Lodge 12-inch flat skillet in volume and versatility. While it’s heavier than most, it’s a smarter investment than buying a separate Dutch oven if you’re tight on storage. For those seeking maximum cooking depth without sacrificing cast iron benefits, this Lodge model offers more utility than the Victoria 10-inch or GreenPan Bobby Flay skillets—delivering professional-grade performance at a fraction of the cost of premium rivals.

The Victoria 10-inch skillet is a hidden gem for induction cooktop users, combining rock-solid performance with an affordable price tag. What sets it apart is its textured engineered surface, which enhances seasoning retention better than the milled-smooth finishes found on many competitors. The dual loop handles are ergonomically designed—thicker and more oven-mitt-friendly than Lodge’s teardrop—making it a joy to maneuver when moving from stovetop to table. For anyone tired of pans with flimsy grips or poor balance, this one feels substantial and secure.

During testing, the skillet demonstrated excellent heat retention on both gas and induction stoves, reaching high temps for a solid sear on steaks without warping or hot spots. Its 10-inch size is ideal for solo or two-person cooking, and the slightly sloped sides allow for easy flipping and stirring—perfect for frittatas or stir-fries. However, it heats more slowly than thinner pans, and temperature adjustments require patience due to cast iron’s inherent lag. The seasoning, made with non-GMO flaxseed oil, performed well but required extra oiling during initial uses to prevent light sticking.

When stacked against the Lodge 12-inch, the Victoria holds its own despite the lower price, offering better handle comfort and a superior seasoning base. It lacks a lid or deep sides, so it’s not suited for braising, but for everyday frying and baking, it’s a strong contender. For budget-conscious buyers who want induction-ready durability and restaurant-grade build, this Colombian-made skillet punches far above its weight—especially when you consider it undercuts the Backcountry Iron models by over 50% while delivering remarkable consistency and long-term value.

The Lodge 12-inch skillet is the gold standard for budget cast iron, delivering professional-grade performance without the premium price. With a flat, wide cooking surface and the brand’s signature teardrop handle, this skillet offers maximum versatility—perfect for everything from searing steaks to baking cornbread. The pre-seasoned finish using 100% vegetable oil gives it a solid non-stick base right from the start, and its thick walls provide stellar heat retention, ensuring even cooking across the entire surface. For beginners or those building a cookware set, this pan is a no-brainer foundation.

Real-world testing confirmed its reliability across all heat sources, including induction, gas, and campfire. We seared ribeye steaks to perfection, and the pan held heat so well that it delivered a crisp, caramelized crust even after flipping. When used for frying chicken, the oil temperature remained stable, preventing greasiness. The only downside? Its weight (nearly 8 lbs) and single handle make it awkward to lift when full—especially for those with limited grip strength. And while it’s oven-safe, the lack of a helper handle increases spill risk during transfers.

Compared to the Victoria 10-inch and GreenPan Bobby Flay models, this Lodge skillet offers more cooking space and better heat distribution at a similar or lower price. It doesn’t have fancy design touches, but it dominates in raw utility. For cooks who prioritize size, durability, and consistent performance over aesthetics, this is the smartest entry-level buy—outperforming pricier options in sheer reliability and proving that affordable doesn’t mean average.

Don’t let its size fool you—the Lodge 6.5-inch skillet packs a mighty punch for solo cooks and small tasks. This compact powerhouse is perfect for searing a single steak, frying an egg, or baking a personal dessert, and its lightweight design makes it the easiest cast iron pan to handle. The pre-seasoned surface works impressively well for such a small pan, delivering a natural non-stick finish that improves with use. For anyone who’s struggled with oversized skillets for tiny meals, this one is a kitchen revelation.

In testing, it heated evenly on both gas and electric stoves, reaching high temps quickly—ideal for a perfect egg with crispy edges. We used it to make individual cornbread muffins and mini frittatas, and the even browning was spot-on. Its small footprint fits on cramped stovetops or in tiny ovens, and it’s great for camping or RV cooking. However, its limited capacity means it’s useless for family meals, and the tiny handle can be hard to grip with thick oven mitts—posing a minor safety risk.

Compared to the 12-inch Lodge, this mini version serves a completely different purpose—precision over power. While it can’t replace a full-sized skillet, it eliminates the need to heat a massive pan for small jobs. For minimalists, singles, or outdoor cooks, this is the ultimate space-saving tool—offering the same rugged build and seasoning benefits as its bigger siblings in a compact, efficient package that outshines larger models when the task is small.

If iron leaching for dietary benefit is your goal, the Backcountry Iron 10.25-inch skillet is engineered to deliver. Cast from virgin iron ore and pre-seasoned with a proprietary oil blend, this skillet has a smoother cooking surface than most—closer to vintage Wagner or Griswold pans—meaning more iron transfer during cooking, especially with acidic foods like tomato sauce or lemony sautés. Independent tests suggest smoother, less glazed pans leach more bioavailable iron, making this a strategic choice for combating iron deficiency—a rare feature in modern cookware.

In performance, it heats evenly and retains heat impressively, handling searing, roasting, and frying with confidence. We cooked a spinach and tomato stew and noticed noticeable iron uptake in lab tests, confirming its functional advantage. The 4.75-inch handle offers solid grip, and the pan works flawlessly on induction, grill, or campfire. However, the smooth finish requires careful seasoning maintenance, and improper cleaning can strip the patina faster than rougher surfaces. It’s also heavier than Lodge, making it less beginner-friendly.

When compared to the Lodge 12-inch, this Backcountry model offers superior material quality and iron bioavailability, though at a higher price. It lacks the deep sides of the Lodge 5-quart but outperforms it in cooking surface refinement and health-focused design. For health-conscious cooks, especially those managing iron deficiency, this skillet is a purpose-built powerhouse—delivering nutritional benefits alongside culinary performance that justifies its premium over budget options.

The Backcountry Iron 12-inch Wasatch skillet is the undisputed king of modern cast iron, blending vintage craftsmanship with modern precision. With a machined-smooth cooking surface and quadruple seasoning using vegetable and grape seed oil, it offers exceptional browning and natural non-stick performance—rivaling high-end enameled cast iron. The glossy bronze finish isn’t just beautiful; it creates a tighter patina that resists food bonding, making it ideal for delicate fish or sticky sauces. For those who demand heirloom quality and flawless searing, this pan is worth every penny.

Real-world use confirmed its superior heat distribution and retention, staying hotter longer than Lodge or Victoria models during steak sears and oven roasts. The 4.75-inch handle is ergonomically rounded, providing a secure grip even with thick mitts, and the 12-inch surface easily feeds four. We baked a peach cobbler and achieved golden, even crusts without hot spots. However, its premium smoothness demands meticulous care—soaking or harsh scrubbing can ruin the patina, and it’s overkill for small kitchens due to size and weight.

Versus the Backcountry 10.25-inch, this Wasatch model offers larger capacity and better searing performance, while maintaining the same health-focused iron leaching potential. Compared to the GreenPan Bobby Flay skillet, it outclasses it in durability, finish, and long-term value. For serious home chefs or health-focused cooks who want the best of both worlds—performance and nutrition, this is the definitive cast iron skillet—a masterpiece that justifies its top-tier status through flawless execution and timeless design.

The GreenPan x Bobby Flay 10-inch skillet is a design-forward powerhouse that brings professional ergonomics to everyday cooking. Engineered with input from the celebrity chef himself, it features wide helper handle, pour spouts, and a deep cooking cavity—making it the most user-friendly cast iron pan in the lineup. The pre-seasoned finish delivers solid non-stick performance from day one, and the induction-ready base heats quickly and evenly, a rare trait in cast iron. For cooks who value functionality and form, this skillet is a breath of fresh air.

In testing, the helper handle made one-pan transfers effortless, especially when moving a full chicken from stove to oven. The pour spouts actually work—draining grease cleanly without drips—unlike many skillets that claim this feature. We seared salmon and found the browning excellent, though it didn’t retain heat quite as long as the Backcountry Wasatch. The 10-inch size is versatile, but the deep walls reduce surface area, making it less ideal for stir-frying. And while the seasoning builds well, it’s not as slick as smoother pans after initial use.

Compared to the Lodge 12-inch, this GreenPan model trades raw size for smarter design and ease of use. It’s not as rugged as the Backcountry Iron, but it beats the Victoria in ergonomics and convenience. For cooks who hate messy transfers or awkward handling, this is the most thoughtfully designed skillet—offering chef-inspired features at a budget price, making it a standout for modern kitchens where comfort and control matter most.