However, that doesn’t explain why the Lodge skillet (solidly in the middle of the pack weight-wise at 6 pounds, 13 ounces) was so slow to heat and never reached temperatures that all the other pans hit. This tracks with findings we saw in our uncoated cast iron skillet testing, where the lightest pans reached a higher temperature faster because of less overall metal. It remained in the top spot, achieving a maximum heat none of the others could reach (though the Le Creuset came close). When looking at the results measured from the center of the pan, we saw that the Staub, which was on the lighter side at 4 pounds, 15 ounces (heavier skillets ranged from 7 to 9 pounds) got the hottest the fastest. Some pans were all over the place in terms of temperature between the center and sides, whereas others were more even across the entire surface. Results varied in our heat tests, with some pans heating up fast to high temperatures, and others not so much. Usability and Cleanup: We evaluated how comfortable the skillets were to grip how easy (or difficult) it was to maneuver a spatula into the pans, and how easy each was to clean.Cornbread Test (Winners Only): We baked skillet cornbread in our favorite pans to determine how evenly the skillet heated and whether or not the cornbread stuck to the surface when we tried to turn it out.After flipping, we noted how even and deep the sear was. Steak Test: We coated each skillet in an even layer of oil and seared 6-ounce steaks for three minutes on each side.After two minutes, we flipped the eggs and observed the quality of each egg. To do this, we coated each pan with an even layer of oil (the amount differed because the pan sizes differed), heated the skillet to medium heat, and cracked two eggs into it. Fried Egg Test: We examined how evenly the skillet cooked fried eggs, if the eggs stuck, and if it was possible to get a spatula into the pan to flip the eggs.Starting at 30 seconds, we recorded the temperature on the surface of the pan using an infrared thermometer every 30 seconds (for four minutes total) in the center, left, and right sides of the pan.
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