Cast-iron skillets: the downsides, first

Wirecutter says it holds about 2 cups less than the classic Lodge, making braising harder and frying chicken riskier for oil overflow; its lighter weight could also give less second-side browning on very thick steaks.

Serious Eats says the smaller bottom diameter and curved sides of the 10-inch version make it feel cramped.

Amazon's summary says some owners report food adhering to the surface and some struggle with seasoning; weight feedback is mixed, with some calling it too cumbersome for one hand.

Serious Eats calls it one of the heavier skillets it tested (5 lb 8.9 oz). Wirecutter says the longer stick handle on the 12-inch throws off the weight distribution and makes it feel heavier, even though it weighs a pound less than the Lodge.

Serious Eats says the pre-seasoned surface gave off an asphalt smell the first few times it was heated.

Good Housekeeping saw some sticking in its cornbread test with the 12-inch pan.

Serious Eats calls it pricey at about $165. Wirecutter enjoyed the #10 but found its $215 price hard to justify. Amazon owners are divided on whether it is worth the money.

Serious Eats says, being light, it is prone to spinning and wobbling when heated empty on a glass-top stove. Good Housekeeping lists the lack of pour spouts as its con.

Wirecutter saw blotchy stains after searing steak and says it is shallower than its picks. Amazon's summary says some owners report food sticking.

Amazon's review summary says non-stick performance gets mixed feedback, with some owners reporting food sticking even with oil. Good Housekeeping found the preseasoning uneven for eggs (it improves with use), and Serious Eats' cornbread stuck a little until it rested for a minute.

Serious Eats weighed its 10.25-inch pan at 5 lb 7 oz, on the heavier side of its winners. Wirecutter says the 12-inch version is about 8½ lb and hefty to maneuver.

Serious Eats says it gave off an asphalt-like smell and quite a bit of smoke the first couple of times it was heated. Amazon's summary says several customers report the skillet rusting after first use.

Serious Eats lists it at about $175. Amazon's summary says some owners find it very expensive.

Good Housekeeping says it didn't do as well in its egg test and smoked in its steak test. Amazon's summary says seasoning gets mixed feedback, with one owner reporting flaking seasoning in food.

Serious Eats says it wobbled a little when heated on a glass-top stove because it is thin.

Serious Eats calls it a bit heavy (5 lb 6.8 oz) and Good Housekeeping lists 5 lb 13 oz. Amazon's summary says some owners find it heavy and overpriced.

Good Housekeeping warns that the enamel coating can crack or chip, so it should be handled with care. Amazon's summary says some owners report the enamel chipping off.

Good Housekeeping saw some sticking in its cornbread test. Amazon's summary says non-stick performance is mixed, with some owners reporting food sticking.

Wirecutter says cornbread stuck badly to the bottom, unlike the other Lodge pans. Amazon's summary says non-stick performance is mixed, with some owners finding food adheres badly.

Wirecutter measured its 12-inch at about 6 lb 2⅜ oz versus the advertised 5 lb 6 oz, only about 6 oz lighter than the Chef Collection. Serious Eats weighed the 10.25-inch at 5 lb 7 oz, the same as its classic Lodge.

Serious Eats found a sharp seam around the handle edge uncomfortable. Wirecutter says it dripped more oil when pouring. Amazon owners report mixed durability, including rust, and are divided on value.

Serious Eats says it was the heaviest in its lineup at nearly 6 lb (5 lb 13.2 oz), which made it hard to maneuver, especially taking cornbread out of the oven.

Serious Eats says fried eggs stuck quite a bit, though it expects that to improve with seasoning. Wirecutter's No. 12 couldn't turn out cornbread without sticking, and some of the factory finish looked stripped after cooking bacon.

Wirecutter found the No. 12 slow to heat and particularly uneven. Serious Eats measured it among the slowest to heat (18% in the first minute), though all pans seared steak well.