We Fried Eggs, Seared Tofu, and Baked Cornbread in Bobby Flay’s New Cast Iron Skillet—Here’s How It Performed
Serious Eats / An UongAs cast iron skillet aficionados, we knew we had to put Bobby Flay’s new cast iron skillet to the test when we heard he was launching one in collaboration with GreenPan. Part of GreenPan’s first-ever cast iron cookware line, the skillet comes in 10-inch and 12-inch sizes. Throughout weeks of everyday use, the skillet adequately maintained and distributed heat, and while it can’t top our favorite Lodge cast iron skillet, it’s a good budget option at $30 if you want a pan with sloped sides for easy stirring.The TestsSerious Eats / An UongHeat Conduction Test: We set the 10-inch skillet on medium heat and used an infrared thermometer to take the temperature of the cooking surface (left, center, and right). We measured the temperature in 30-second increments for two minutes to see how quickly (and evenly) the pan heated up.Fried Egg Test: We cooked an over-easy fried egg on the skillet to see how easily the egg released from the pan.Tofu Steak Test: We seared a cut of tofu on the skillet and examined how well it browned.Cornbread Test: We baked cornbread in the skillet and noted how evenly it cooked.What We LearnedIt Fried, Seared, and Baked Without TroubleWith just a tad of neutral oil, the pan released eggs beautifully. We didn’t have to scrape any bits off after cooking and the eggs had a nice, crispy bottom. When it came to searing a cut of tofu, the pan gave the tofu a beautiful golden crust that came away easily from the cooking surface. When we added a bit of soy sauce to the tofu, it caramelized nicely and didn’t stick to the pan.Serious Eats / An UongIt Heats Up Quickly, But Not EvenlyWhen testing the pan to see how quickly it could heat up, we found that the center went from 80°F to 282°F within a minute and reached 453°F in two minutes. However, as we measured away from the center, we saw that it was on average over 50°F cooler towards the edges of the pan.Serious Eats / An UongIt Was Awkward to ManeuverUndoubtedly, Bobby Flay’s cast iron skillet has a modern look. The clean lines are easy on the eyes, but hard on the hands. When it came to moving the skillet around the stovetop, the sharply angled handle, which is narrower than most, made it difficult to get a stable grip. Plus, at six pounds, it's quite a bit heavier than other pans we've tested. Thankfully, the helper handle made carrying it a bit easier.The VerdictBobby Flay GreenPan 10-Inch Cast Iron SkilletGreenPanBobby Flay’s new cast iron skillet from GreenPan gets the job done. It releases fried eggs without a hitch and bakes golden brown cornbread. It performed well in all of our cooking and heating tests, but fell short when it came to comfortability and maneuverability. It’s a great budget option if you like sloped sides for easy stirring, but we still recommend our longtime favorite from Lodge, which is usually on sale for around $20 anyway.Key SpecsWeight: 6 poundsDiamater: 10 inches Pre-seasoned: YesHelper handle: YesCleaning: Hand-wash, dry, and rub with high smoke point, neutral oilFAQsWhat is the best cast iron skillet?We’ve recommended the Lodge cast iron skillet for years, through numerous rounds of testing.Is cast iron cookware hard to maintain?We have several guides on how to restore and maintain cast iron cookware so that it lasts you years.What other cast iron cookware should I look into?We have guides on our favorite cast iron grill pans, enameled cast iron skillets, Dutch ovens, braisers, and more.Why We’re the ExpertsAn Uong is a commerce writer for Serious Eats and Food & Wine.An has been cooking with cast iron for years and continues to grow her cast iron cookware collection.
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