Lancaster No. 8 Cast-Iron Skillet

It ranks #2 (A tier) on our consolidated cast iron skillets board, drawn from 6 independent outlets.

Cooks who want a high-quality, durable pan that performs consistently on every cooktop, especially induction. Food & Wine names it the top pick in its cast iron skillet list and the best cast iron for induction in its induction cookware guide. It sits in A tier on our board. If you want the single best all-rounder, the Lodge Chef Collection 12 Inch Cast-Iron Skillet is our S tier pick and gives you a larger cooking surface.

Yes, and it is the pan reviewers single out for it. Food & Wine calls it the best cast iron skillet for induction in its 2026 induction cookware guide, and reviewers credit it with consistent performance on all cooktops and even heating. Its flat, well-finished base sits properly on a glass induction surface, which is what matters for even heat.

A lifetime. Reviewers praise its high-quality construction and durable build, and bare cast iron can always be stripped and re-seasoned. Note that the smaller Lancaster No. 6 Cast-Iron Skillet does not share that reputation on our board, where a thin rim is blamed for quicker warping and a shorter lifespan. The No. 8 is the one to buy.

A No. 8 is the traditional cast iron size that corresponds to roughly a 10 inch pan, measured across the top. That is enough for two people, a couple of steaks, or a cornbread. For a family or for searing more than two portions at once, a 12 inch pan such as the Lodge Chef Collection 12 Inch Cast-Iron Skillet is the better fit.

Wipe a very thin coat of neutral high smoke point oil over the whole pan, wipe it back off until it looks almost dry, then bake it upside down at around 230 C or 450 F for an hour. Do that two or three times when new or after a strip, then let everyday cooking with fat maintain it. Dry it straight after washing and store it with a light oil film to keep rust away.