How to Choose a Cast Iron Skillet (Weight Matters More Than You Think)
The single most underrated spec on a cast iron skillet is weight. A traditional 12-inch pan runs six to eight pounds, which holds heat beautifully for searing but turns weeknight cooking into a workout. Lighter modern castings sacrifice a little thermal mass for a pan you will actually reach for on a Tuesday.
Surface finish is the second real difference. Rough, pebbly surfaces are the classic budget signature and season into a fine cooking surface over time. Machined-smooth finishes cost more and release eggs sooner, but the gap narrows with months of use. Neither is wrong; they reward different levels of patience.
Handle design decides comfort more than brand names do. Look for a helper handle on anything over ten inches, and a main handle shaped for your grip with a towel wrapped around it, because that is how you will actually hold it. Match those three factors to how you cook, and any well-made pan will outlive you.