Our favorites happen to be on the less expensive end.
and creates a nonstick surface. Most mainstream cast-iron skillets, like those from Lodge and Victoria, come pre-seasoned, while the newer models reminiscent of vintage skillets require you to build up the seasoning yourself. We didn't deduct points from pans without a factory seasoning, but if they did have one, we considered how effective it was at creating a nonstick surface.
We don't see much benefit in spending more than $100 on a cast-iron skillet, though we did test a few in that price bracket., a Portland, Oregon-based company, aims to improve upon the design of traditional cast-iron skillets in three ways: first, the octagonal shape of the pan is designed to provide eight easy access points for flipping food, but we didn't find our eggs any easier to flip.
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