Durable design and cast iron construction gives you the option of using this versatile skillet over an open fire, in your oven, or on the stove. Pre-seasoned cast iron construction means this skillet will be ready to go right out of the box.

The biggest difference between this bargain option and a higher-end, higher-price model is the finish: While the cheaper stuff tends to have a rough, sandpapery surface, the top-quality brands like Finex (whose 12-inch cast iron skillet goes for just under $200) produce glossy, smooth-polished products.

However, according to many people who love cast iron, vintage pans are far superior to modern ones (vintage, in this case, being defined as any pan made pre-1950). Many cast-iron aficionados swear that older is definitely better - better as in more durable, conducts heat more evenly, and withstands arduous conditions.

Lodge's skillets are rough and feel like heavy metal sandpaper to the touch, a texture created by sand-based machine casting and no finishing process. Butter Pat's skillets - and those from Smithey, Field Company, Stargazer and Lodge's own Finex - are smooth, but not all for the same reason.

The layer of seasoning on a preseasoned pan is already thin and consistent. The at-home seasoning process for a new cast-iron skillet can take hours and is often difficult to master. To avoid irregularities or unevenness that can damage your pan, consider purchasing a preseasoned skillet.

Even if your skillet comes pre-seasoned, I still recommend seasoning it beforehand. In this case seasoning doesn't meant sprinkling it with salt for flavor. It's heating the pan and applying oil or some other fat to it to help it retain its non-stick surface.

Without the protective layer of carbonized oil called seasoning, cast iron is susceptible to rust. Even a well-seasoned pan can rust if it's left in the sink to soak, put in the dishwasher, allowed to air dry, or stored in a moisture-prone environment.

The reason they carry such budget-friendly price tags is that cast-iron cookware is relatively inexpensive to mass-produce. Additionally, Lodge skillets feature thicker walls, which are easier to cast than thinner sides, and their interior surfaces aren't polished until they're super smooth.

• Best Overall: Lodge Cast Iron Skillet at Amazon.
• Best Value: Camp Chef 10” Seasoned Cast Iron Skillet at Amazon.
• Best Splurge: Butter Pat Industries Heather Cast Iron Skillet at Butterpatindustries.com.
• Most Versatile: Stargazer 10.5-Inch Cast Iron Skillet at Stargazercastiron.com.
• Best Lightweight:

V-2 (class 40) Gray Iron, ASTM B48: V-2 is ideally suited for straight wear applications and possesses the highest strength, hardness, resistance to wear and heat treat response for an unalloyed gray iron. It is widely used for bearing and bushing applications in the hydraulics industry.

As seen on our list, Lodge, Staub, and Le Creuset are three favorite cast iron cookware brands proven to stand the test of time. Other brands we love are Smithey Ironware, Stargazer Cast Iron, and Butter Pat.

A lot more (if your skillet isn't properly seasoned) Cooking on unseasoned cast iron can result in sticking, rusting, and a myriad of other issues (some of which are outlined above).

Most cast iron skillets these days come pre-seasoned, meaning they're ready for cooking on as soon as you take them out of the box. However, over time, the seasoning erodes, and you'll need to re-apply it by brushing the skillet with a thin layer of neutral oil and heating it until the oil bonds to the metal.