Skillet & Stove

Best Cast Iron Skillets for a Gas Stove

Gas is the one cooktop where no appliance maker tells you to avoid cast iron — GE's own guidance is that most skillets do fine if you heat them slowly. So the ranking changes: flame reach, grate fit, handle heat and how fast the pan comes up.

By Stephen V.Last updated How we pick

Buy the Lodge Classic 10.25-inch. On a gas burner the pan that wins is the thick, cheap, flat-bottomed one, because gas puts the flame under the iron rather than asking a glass surface to survive it — and the two specs that cause trouble on an electric smoothtop (a rough underside, slow heat absorption) stop mattering almost entirely. If you cook for four or more, the 12-inch Lodge is the same pan with more floor. If you want the lightest full-size pan, the Blacklock 12-inchis Lodge’s own thin casting.

This page exists because gas is genuinely different, and the appliance makers say so themselves. GE publishes one cookware list for radiant glass cooktops and another for gas burners, and they disagree about cast iron. On radiant glass, GE states flatly that “Cast Iron cookware is not recommended”. On gas, the entire cast iron entry reads: “If heated slowly, most skillets will give satisfactory results.” That is a green light with one condition attached, and the condition is about technique, not about the pan.

So the criteria below are the ones a flame changes: whether the pan sits flat on the grate, how far the flame reaches up its sides, how hot the handle gets when fire is three inches from it, and how long the iron needs before it is evenly hot. We also cover the one thing GE tells gas owners never to put on a sealed burner — and it is a piece of cast iron.

How this is funded: we earn a commission if you buy through our links, at no extra cost to you. It never changes which pan we recommend, and we’ll happily tell you to keep the skillet you already own. Full disclosure.

Quick picks

Ranked on published specs, build and buyer fit. Select a row to jump to the full write-up. We haven’t cooked in all of these — here is exactly what we do instead.

#ProductBest forPrice
1
Lodge Classic 10.25-inch Skillet

Lodge Classic 10.25-inch Skillet

The pan most people should buy and stop thinking about. Pre-seasoned, made in the USA, oven-safe to anything, and about $25 — the value is so lopsided that the expensive pans have to justify themselves against it, not the other way around.

Best overall
$24.90 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

2
Lodge Pre-Seasoned 12-inch Skillet with Silicone Handle Holder

Lodge Pre-Seasoned 12-inch Skillet with Silicone Handle Holder

The steak pan, and it is the cheap one. Twelve inches of Lodge is about eight pounds of iron — enough stored heat that two cold steaks do not stall the sear — and this listing is the same L10SK3 pan packed with the silicone holder that makes the handle safe to grab after fifteen minutes over high heat. Nothing here browns better for the money.

Best for bigger burners
$34.90 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

3
Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge's lightweight line in the only single-pan size Amazon still stocks. At a maker-published 6.14 lb it takes nearly two pounds off Lodge's own 12-inch classic — a twelve-inch pan that weighs within a pound of a classic 10.25-inch, for roughly double that pan's price.

Lightest 12-inch
$79.95 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

4
Victoria 10-inch Cast Iron Skillet

Victoria 10-inch Cast Iron Skillet

The other budget skillet, made in Colombia and factory-seasoned with flaxseed oil for a slightly smoother start than a Lodge. A perfectly good, cheap pan — but not enough of an upgrade to pick over the Lodge unless you find it for less.

Best budget alternative
$26.35 · View on Amazon

$32.9920% off

Price as of October 17, 2026. #ad How we’re funded

5
Stargazer 10.5-inch Cast Iron Skillet

Stargazer 10.5-inch Cast Iron Skillet

The everyday-size Stargazer, and the one most people who want a machined-smooth pan should look at first. Same polished surface, flared drip-free rim and long stay-cool handle as the 12-inch, in a 5.2 lb body that is barely heavier than a classic Lodge — which is the point.

Best premium
$155.00 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

The picks in full

#1Best overall

Lodge Classic 10.25-inch Skillet

The pan most people should buy and stop thinking about. Pre-seasoned, made in the USA, oven-safe to anything, and about $25 — the value is so lopsided that the expensive pans have to justify themselves against it, not the other way around.

Strengths

  • Around $25 for a lifetime pan — nothing else here is close on value
  • Made in the USA and sold pre-seasoned, so it cooks the day it arrives
  • Thick walls hold heat well for searing

Trade-offs

  • Slightly pebbled cooking surface (it smooths with years of use)
  • Short handle gets hot and gives little leverage for 5+ lb of iron
  • Heavier than the machined 'heirloom' pans
MaterialBare cast iron
Diameter10.25 in
Weight5.36 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime (Made Right)

Spec note. Lodge's published weight is 5.36 lb for the 10.25-inch. It ships pre-seasoned from the foundry, so it's usable immediately — you just keep the seasoning up. Bare iron has no upper oven-temperature limit.

Specs read from the manufacturer and product listing, on July 20, 2026. “Not published” means the maker doesn’t state that figure.

#2Best for bigger burners

Lodge Pre-Seasoned 12-inch Skillet with Silicone Handle Holder

The steak pan, and it is the cheap one. Twelve inches of Lodge is about eight pounds of iron — enough stored heat that two cold steaks do not stall the sear — and this listing is the same L10SK3 pan packed with the silicone holder that makes the handle safe to grab after fifteen minutes over high heat. Nothing here browns better for the money.

Strengths

  • About eight pounds of iron holds its heat when cold meat hits it
  • Twelve inches gives roughly 113 sq in of rim area against 82 for a 10.25-inch
  • Ships with the handle holder, which matters on a pan you preheat this hard

Trade-offs

  • Heavy — a two-hand lift once there is food and fat in it
  • Overhangs a domestic burner, so the rim runs cooler than the middle
  • Sand-cast surface is pebbled rather than machined smooth
MaterialBare cast iron
Diameter12 in
Weight7.5 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime

Spec note. Listing part number L10SK3ASHH41B — Lodge's L10SK3 12-inch skillet plus the ASHH41 silicone handle holder. The listing publishes 7.5 lb item weight, 18 in overall length, 12.56 in width, 2.25 in height and size '12-inch', pre-seasoned with 100% natural vegetable oil, PFAS-free and made in the USA. Lodge publishes 7.89 lb for the bare L10SK3 pan on its own listing; the two figures disagree by under half a pound and we quote both rather than pick one — either way it is about eight pounds. We point at this listing rather than the plain 12-inch (B00006JSUB) because on 2026-08-27 the plain listing returned 'In Stock' but no buyable offer and therefore no price. Bare iron has no upper oven-temperature limit.

Specs read from the manufacturer and product listing, on August 27, 2026. “Not published” means the maker doesn’t state that figure.

#3Lightest 12-inch

Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge's lightweight line in the only single-pan size Amazon still stocks. At a maker-published 6.14 lb it takes nearly two pounds off Lodge's own 12-inch classic — a twelve-inch pan that weighs within a pound of a classic 10.25-inch, for roughly double that pan's price.

Strengths

  • 1.75 lb lighter than Lodge's 12-inch classic (6.14 lb against 7.89 lb, both maker-published)
  • Triple-seasoned from the foundry and given an extended raised handle that stays cooler longer
  • Still made in the USA, still covered by Lodge's Made Right lifetime warranty

Trade-offs

  • Thinner walls store less heat than the heavy classic — the trade shows up on the second steak
  • Roughly double a classic 12-inch, and the most expensive Lodge skillet in this registry
  • Twelve inches overhangs a normal burner, and six pounds is still a two-hand lift when full
MaterialBare cast iron
Diameter12 in
Weight6.14 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime (Made Right)

Spec note. Read from Lodge's own Blacklock skillet page at the 12-inch variant on 2026-10-12: SKU BL39SK, 19.19 x 12.95 x 2.25 in, 6.14 lb, made in the USA, triple seasoned with 100% natural vegetable oil, cast thin and light, extended raised handle, usable on any stovetop including induction as well as oven, grill and campfire, made without PFAS, Made Right warranty, hand wash / dry / oil. The Amazon listing (B085W1Y6X2) publishes a lighter item weight, 5.6 lb, and different overall dimensions (16.6 x 14.4 x 3 in); both are stated here and the MAKER's figures are the ones in the table. Lodge publishes no flat cooking-surface figure for this pan, so that row reads 'Not published'. On the same date Lodge still listed the 10.25-inch Blacklock (BL96SK) direct at a now-published 4.61 lb, but Amazon carried no listing for it in any form — which is why this slot is the 12-inch. Bare iron has no upper oven-temperature limit.

Specs read from the manufacturer and product listing, on October 12, 2026. “Not published” means the maker doesn’t state that figure.

#4Best budget alternative

Victoria 10-inch Cast Iron Skillet

The other budget skillet, made in Colombia and factory-seasoned with flaxseed oil for a slightly smoother start than a Lodge. A perfectly good, cheap pan — but not enough of an upgrade to pick over the Lodge unless you find it for less.

Strengths

  • Inexpensive, with a longer handle than the classic Lodge
  • Flaxseed-oil factory seasoning starts a touch smoother
  • Lighter (about 4.8 lb) than a classic Lodge

Trade-offs

  • Not meaningfully better than the more-available Lodge
  • Made in Colombia rather than the USA (matters to some buyers)
  • Seasoning still needs the same upkeep as any bare iron
MaterialBare cast iron
Diameter10 in
Weight4.8 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inColombia
WarrantyLifetime

Spec note. Weight about 4.8 lb; made in Colombia; lifetime warranty. Factory-seasoned with flaxseed oil.

Specs read from the manufacturer and product listing, on July 20, 2026. “Not published” means the maker doesn’t state that figure.

#5Best premium

Stargazer 10.5-inch Cast Iron Skillet

The everyday-size Stargazer, and the one most people who want a machined-smooth pan should look at first. Same polished surface, flared drip-free rim and long stay-cool handle as the 12-inch, in a 5.2 lb body that is barely heavier than a classic Lodge — which is the point.

Strengths

  • Machined-smooth cooking surface, slick from the first cook
  • 5.2 lb — lighter than a 12-inch Lodge and easy to handle
  • Made in the USA with a no-expiration lifetime warranty

Trade-offs

  • Costs roughly five times a classic Lodge that cooks the same food
  • 8.1 in of flat cooking surface — less usable floor than its 10.5 in rim suggests
  • Still bare iron — the seasoning upkeep does not go away
MaterialBare cast iron
Diameter10.5 in
Cooking surface8.1 in
Capacity2.3 qt
Weight5.2 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime (no expiration, defects only)

Spec note. Read from Stargazer's own product page on 2026-10-17: rim diameter 10.5 in, cooking surface diameter 8.1 in, total length 19.4 in, height 3.3 in, depth 2.0 in, capacity 2.3 qt, weight 5.2 lb, made in the USA with no toxic coatings. Stargazer published NO cooking-surface figure when this site first recorded the pan in August 2026 and does now, which is why that row is no longer 'Not published'. The pan is sold in two finishes at the same price — seasoned with Stargazer's blend of canola, grapeseed and sunflower oils, or bare for cooks who want to season it themselves. The pan is individually cast and machined smooth, has a flared drip-free rim instead of pour spouts, and carries a warranty with no expiration covering manufacturer defects only.

Specs read from the manufacturer and product listing, on October 17, 2026. “Not published” means the maker doesn’t state that figure.

How we ranked these

Four criteria, and none of them is the criterion that decides our glass-top roundup (the smoothness of the pan’s underside) or our induction roundup (the diameter of the flat base against the burner circle). Gas asks different questions.

1. A flat bottom, because the grate is holding it up

On a gas hob the pan rests on a cast iron grate, not on a surface, so a rough or slightly concave underside is harmless — there is nothing to scratch and nothing that needs full contact. What matters is that the pan sits level on the grate fingers and does not rock when you push food around. Every pan on this page is flat-bottomed and stable on a standard grate. A pan with a pronounced heat ring (the raised ridge on many vintage pans and on the Backcountry Iron Wasatch) is fine here too, which is worth knowing because it rules those pans out on a smoothtop.

Stargazer is the one maker that publishes anything about its own geometry, and it states that its cookware “is designed with concave curvature across the bottom” so the iron has room to deflect as it heats. On glass that curvature is a real argument against the pan. On a grate it is invisible, which is why Stargazer ranks here as the premium pick and ranks below the Lodge on our glass-top page.

2. Pan size against the burner, which gas treats loosely

GE publishes a hard overhang rule for radiant elements — a pan should not hang over more than one inch on each side, so an 8-inch element takes a 10-inch pan at most. We looked for the equivalent rule for gas and GE publishes none. What it does publish is the reason the rule exists at all on gas: air circulation. Flat-bottom griddles are explicitly allowed “because there is room underneath for proper air circulation”, and the one piece of cookware GE refuses outright is the stove top grill, because blocking the burner “will cause incomplete combustion” and can expose you to carbon monoxide above allowable standards.

In practice: match the pan to the burner so the flame sits under the pan’s floor rather than curling up its walls, use the big burner for the 12 and 14-inch pans and a smaller one for the 8-inch, and never cover a sealed burner with anything that smothers it. Lodge’s own enamel instructions state the same principle in one line — preheat “on a burner closest to the size of your cookware”.

3. The handle, because a flame reaches it

This is the gas-specific annoyance nobody warns you about. On an electric element the heat comes from directly beneath the pan; on gas the flame spreads out and up, and a short cast iron handle sitting over the edge of a burner gets hot faster than it does on any other cooktop. It is the single best reason to own a handle holder, and Lodge rates its silicone ASHH41 to 500°F for hands — while instructing that it must not be used in the oven, over a flame, or during cooking. Read that as: slide it on to carry the pan, not to cook with.

Two pans on this page address the handle in the casting itself. The Blacklock 12-inch has what Lodge calls a cool-V cutout, which “reduces the amount of iron in the handle to allow air to flow and keep it cooler longer” — and Lodge adds its own caveat, that it is still iron and prolonged heat will eventually get through. The Stargazer’s long handle simply puts your hand further from the flame. Neither is a substitute for a towel.

4. Heat it slowly, which is GE’s actual condition

“If heated slowly” is doing a lot of work in that sentence. A gas flame is instant and it is concentrated, so a thick pan dropped onto a high flame develops a scorching hot ring over the burner and cool iron at the rim — which is how you get a steak that is black in the middle and grey at the edges. Lodge’s own figure is three to five minutes on medium-low before you cook, then medium-high for most food, and on a grill it says to preheat five to ten minutes and then turn the heat down because the iron holds it.

That is the whole technique, and it is why we do not rank the heaviest pans first here. Full instructions are in how to preheat a cast iron skillet.

What we did not rank, and why

  • Stove top grills and grill plates over a sealed burner. GE’s gas guidance says “Do not use stove top grills on sealed gas burners” on combustion grounds. A ribbed cast iron grill pan sitting on the grate like any other pan is a different thing and is fine — see best cast iron grill pans.
  • A wok with a ring. GE recommends a flat-bottomed wok on gas and advises against a wok ring or holder, again because it interferes with the burner. Our wok roundup ranks flat-bottomed pans only.
  • The 15-inch Lodge. It overhangs almost every domestic burner by a wide margin, so the rim never gets properly hot. Size guidance is in cast iron skillet sizes.
  • Enameled skillets. They work on gas, but Lodge explicitly tells you not to preheat an empty enamel pan on a burner, which is exactly what searing wants. They are covered in best enameled cast iron skillets.

Frequently asked questions

Is cast iron good on a gas stove?

Yes, and gas is the friendliest cooktop for it. GE's published cookware guidance for gas burners says of cast iron: "If heated slowly, most skillets will give satisfactory results." Compare that with the same company's radiant glass cooktop page, which states "Cast Iron cookware is not recommended." On gas there is no glass to scratch and no temperature limiter to trip — just a flame and a grate.

What size cast iron skillet should I use on a gas burner?

Match the pan to the burner so the flame sits under the pan's floor rather than licking up its sides. GE publishes a one-inch overhang rule for radiant electric elements but no equivalent figure for gas; Lodge's own instruction is to preheat on "a burner closest to the size of your cookware". A 10.25-inch pan on a standard large burner is the safe default, with the 12-inch for a high-output burner.

Does a heat ring matter on a gas stove?

No. A heat ring is the raised ridge around the underside of many vintage pans and a few modern ones, and it is a problem only on a flat cooktop, where it stops the pan making full contact. On a gas grate the pan is held up by the grate fingers anyway, so the ring changes nothing.

Why does my cast iron handle get so hot on gas?

Because a flame spreads outward and upward rather than staying under the pan, so a short handle sitting over the edge of the burner is being heated directly. It is normal on gas and the fix is mechanical: a silicone handle holder for carrying (Lodge rates its ASHH41 to 500°F for hands and says not to use it during cooking), a dry towel, or a pan with a longer handle.

Will cast iron blacken or soot the bottom of my pans on gas?

A correctly adjusted burner burns with a blue flame and deposits almost nothing. Persistent black soot on the underside of a pan usually means the flame is yellow-tipped and burning incompletely, which is a burner or gas-mixture issue worth having looked at — not a property of the pan. The relevant published warning is GE's: anything that smothers a sealed burner causes incomplete combustion.

Can I use a cast iron griddle across two gas burners?

Yes, and GE allows flat-bottom griddles specifically "because there is room underneath for proper air circulation". Light both burners, preheat slowly, and expect the hot spots to sit over the two flames until the plate has had several minutes to even out. Our griddle roundup covers the double-burner plates.

Is a gas stove or an induction hob better for cast iron?

Induction heats the iron itself, so it is faster and more efficient; gas heats the pan with a flame and gives you a visible, instant control and no pan-detection quirks. Both suit cast iron. The practical difference is that induction wants a wide flat base in contact with the glass, while gas wants a pan matched to the burner and heated gently.

Sources

  • GE Appliances — Gas Range or Cooktop: Cooking Utensils — GE's own cookware guidance for GAS burners, which is materially different from the advice it publishes for a radiant glass cooktop. On cast iron, in full: "If heated slowly, most skillets will give satisfactory results." Flat-bottom griddles "May be used because there is room underneath for proper air circulation." Stove top grills are the one flat refusal - "Do not use stove top grills on sealed gas burners" - because the page states it will cause incomplete combustion, which can expose the user to carbon monoxide above allowable standards. For woks GE recommends a flat-bottomed pan and advises against a wok ring or holder, for the same combustion reason. The page publishes no pan-overhang rule for gas, and names no cookware GE refuses outright other than the stove top grill (accessed October 17, 2026)
  • GE Appliances — Electric Range: Cookware Used on a Radiant Smooth Glass Cooktop — GE's own material-by-material list for a radiant smooth glass cooktop. Stainless steel is 'highly recommended', heavy-weight aluminum is 'also recommended', carbon steel is 'okay as long as the cookware has a flat bottom', and 'Porcelain/Enamel pans give good performance only if they have a thick, flat bottom'. Glass, ceramic and stoneware are not recommended because they may scratch the surface. And, in full: 'Cast Iron cookware is not recommended. If the cookware has a burr or rough spot, it will scratch the glass surface'; cast iron 'is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat which is transferred to the cooktop', which 'can cause the element to shut down as a response to the temperature limiters'. GE also states that 'flat bottom pans are essential for good cooking performance since the bottom of the pan needs to touch the glass for the best heat transfer' (accessed September 24, 2026)
  • GE Appliances — Electric Range: Surface Seems Too Hot on Radiant Cooktop Models — GE's published pan-size rule for radiant elements: 'Your pans should not hang over more than one inch on each side of any surface burner. For example, on an 8" burner the maximum pan size should not exceed 10". On 6" burners, the pans should not be larger than 8"', because 'oversized pans will trap heat between the bottom of the pan and the cooktop. This will transfer a lot of heat to the cooktop' (accessed September 24, 2026)
  • Lodge Cast Iron — How to Use Cast Iron Over Any Heat Source — Lodge's own heat-source guidance: preheat for 3-5 minutes on medium-low and cook most things at medium-high; iron is ferrous, so cast iron suits induction but wants lower settings than other cooktops; on glass, lift the pan rather than sliding it; on a gas grill preheat 5-10 minutes at medium-high, then turn the heat down because the iron holds it (accessed August 18, 2026)
  • Lodge Cast Iron — 10 Myths About Cast Iron Cookware, Busted! — Lodge's own myth-by-myth position. On soap: "Myth: You can't use soap to clean cast iron cookware. Fact: Soap isn't necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush." On utensils: "Cast iron is the most durable metal you'll ever cook with. That means any utensil is welcome - silicone, wooden, and even metal." On glass tops: Lodge "is safe for use on various heat sources, including glass-top stoves. Simply handle with care on the stovetop - do not slide, and always remove from the stovetop after cooking." On factory seasoning: "We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven to season the cookware before it leaves the foundry." On acid: "These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time." On durability: "cast iron will break before it bends and should still be treated with care like any other piece of cookware." On the finish: "Lodge seasoning is 100% natural. The oil is baked on during the manufacturing process, and the black patina that remains is a carbon deposit left by the oil on the skillet." On induction: any heat source "indoors or outside, except the microwave", with a bridge element wanted for double-burner pieces (accessed October 17, 2026)
  • Lodge Cast Iron — Cleaning & Care: Enameled Cast Iron (FAQ and cooking tips) — The tips and FAQ sections of Lodge's enamel care page, re-read in full on 2026-10-17 for the chipped-enamel and preheating pages. On preheating, Lodge is explicit and the two cases differ: "We do not recommend preheating an empty piece of enameled cast iron on the stovetop as it could damage the enamel coating. Instead, make sure the cookware has water or oil inside it to distribute heat evenly, and be sure to start with low heat while the vessel is getting warmed up", while "It is perfectly safe to preheat empty enameled cast iron in the oven since the heat will be more consistently distributed across the entire cooking vessel." On burner matching: "Gradually preheat with oil on a burner closest to the size of your cookware before adding food, and don't heat empty enamel cookware on the stovetop." On storage and chipping: "Use pot protectors to prevent moisture buildup and chipping if you're storing with a lid." On thermal shock: "don't introduce cold ingredients into your hot, empty pan, such as using an ice cube to create steam during bread baking." On utensils: "Cook with wooden, silicone, or nylon utensils - metal can scratch the enamel finish." Also: enamel is oven-safe "up to 500℉", it is "technically" dishwasher safe but hand washing is preferred, no piece requires seasoning "even those with a black interior surface", stains are expected and do not affect performance, and rim rust is treated by drying thoroughly and oiling the rim periodically (accessed October 17, 2026)
  • Lodge Cast Iron — Meet Blacklock, Lodge's Premium Line of Cast Iron Cookware (July 11, 2019) — Lodge's own launch announcement for Blacklock, dated July 11, 2019, and the only place Lodge publishes what the line changes against its classics. On weight: "we poured our proprietary recipe of iron as thin as we could and tested below established limits to determine the exact measurement for optimum weight without sacrificing any of the quality or durability" and "Blacklock has a weight reduction of up to 25%". On seasoning: "With Blacklock, we've baked three layers of seasoning onto each piece so the cookware arrives naturally nonstick" and "The result is similar to a well-loved, well-used cast iron pan the first time you use it"; against the classics, "With classic cast iron pans, some foods may strip the seasoning on the first few uses. With triple seasoned iron, your cookware is far more resilient." On the handle: it has "a cool-V cutout in the center of the handle, which reduces the amount of iron in the handle to allow air to flow and keep it cooler longer", with Lodge's own caveat in parentheses - "(Note: It is still made of iron, so prolonged use on a hot surface-or in the oven-will eventually heat up the handle.)" Also "spatula-friendly sloped walls", and the historical note that "In 2002, Lodge was the first to introduce foundry-seasoned cast iron to the market" (accessed October 17, 2026)
  • Stargazer Cast Iron — Frequently Asked Questions — Stargazer's own answers on cooktops and castings: 'Our cast iron cookware can be used on any cooking surface: gas, electric coil, glass/ceramic, induction, grill, etc.' and 'We take great care to smooth the bottom surface of our cookware to avoid damage to glass/ceramic stove tops, but as with all cookware, please be gentle when moving the skillet.' It also states that after casting 'the cooking surface is machined smooth, so that's why the inside surface has a different finish from the rest of the skillet', and that the cookware 'is designed with concave curvature across the bottom', which raises the cooking surface slightly in the center and leaves the iron room to deflect during preheating (accessed September 24, 2026)
  • Lodge Cast Iron — Silicone Hot Handle Holder — Lodge's own page for the ASHH41 handle holder: protection 'up to 500℉', a fit for classic Lodge skillets 9 inches and larger, manufacture in China or Vietnam, and the instruction that it must NOT be used directly over flames, in ovens, or during cooking, grilling or baking — it is for transporting and serving only (accessed September 4, 2026)

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