Cast iron that banks heat and gives a restaurant crust.
This is the pan that holds its own against cookware costing several times more. Cast iron banks heat and holds it, so a steak hits the surface and stays hot through the sear instead of stalling. It ships pre-seasoned and only gets slicker with use. One skillet, a lifetime of crusts, cornbread, and skillet-to-oven finishes.
10.25" · PRE-SEASONED · MADE IN USA
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Read our full reviewWhere the Lodge banks heat for a hard, hands-off sear, this tri-ply pan is the sear-then-sauce tool. Its uncoated 18/10 surface browns meat, then deglazes with wine, stock, or lemon into a fond-based pan sauce — something cast iron's seasoning and reactive iron fight you on. It won't hold heat quite like the Lodge, but it's lighter, non-reactive, needs zero seasoning, and goes in the dishwasher. Prudent Reviews rates the Tri-Ply Clad build as rivaling All-Clad D3 on heat conduction for a fraction of the price.
12″ · tri-ply 18/10 · oven-safe 500°F · induction
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