The Lodge 12 inch cast-iron skillet is an essential cooking tool, bot heavy and heavy duty. Thankfully, it’s also cheap. I don’t use it for omelets or onions, but I do use it for cooking steaks, chops, burgers, and fish, and for frying potatoes. I use it on the stovetop, in the oven, on the grill, on the side burner, and camping. Use it to pound chicken breasts, press sandwiches, smash potatoes, and crush spices or nuts, too.
Cast iron gets very hot and transmits heat to food rapidly. It is the best way to get a crust on a burger. Click here to read more about the science of cast iron. After the surface is seasoned, it is practically nonstick. There are the only two downsides to cast iron. It is heavy, and it needs a little effort to care for. The metal must be heated and treated with cooking oil to keep it from rusting and create the nonstick properties. If you scrub it too hard, you can ruin the seasoning.
But really, the maintenance isn’t that hard. Click here for our complete guide to seasoning, cleaning, and repairing cast iron. The cheat sheet: just use a soft scrubbie and little or no soap. To restore the seasoning, rub it with oil, and bake the pan empty and upside down in a 500 degree oven or grill for an hour. Then turn off the oven or grill and let it cool down, removing the pan when it’s cool enough to handle.
I have two 12 inch cast iron frying pans: one for fish and one for everything else. The fish pan seems to always have a fishy smell when heated.
If you can find cast iron pans in garage sales or flea markets, get them because they are probably well seasoned. But recently manufacturers have begun shipping pre-seasoned pans. Get one with a lip to make pouring off grease easy, and an ear opposite the handle because these suckers are heavy. The Lodge Logic 12-Inch Pre-Seasoned Skillet is the gold standard.
Published On: 9/22/2018 Last Modified: 4/27/2021
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Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
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The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
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We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker