We love our skillets, but let's face it—cooking with cast iron requires some muscle. Find out how you can solve this problem.
Lightweight Cast-Iron Skillets Exist. Here’s Where to Find Them.
Updated on Apr. 18, 2019
My cast-iron skillet gets a lot of use in my kitchen. It’s my go-to for these weeknight skillet suppers and even some of my favorite desserts. However as much as I love my skillet, there’s one major drawback to using it: It’s so darn heavy! But I’ve got good news for cast iron devotees (and non-body builders) like myself—lightweight cast iron exists.
Master cast iron cooking with our complete guide.
What Is Lightweight Cast Iron (and How Is It Different?)
I know it sounds too good to be true, but you can find lighter weight cast-iron pans. Michigan-based Marquette Castings produces cast-iron skillets and cookware using a special casting technique that produces lighter cookware. How much lighter? Marquette Castings’ ten-inch pan weighs 3.7 pounds. A traditional 10-inch cast-iron skillet weighs 5.6 pounds—that’s a huge difference.
Marquette Castings manages to shave off that almost two pounds of weight by using an old-school, labor-intensive technique called lost-wax casting. This helps produce skillets that are a bit thinner and lighter than their sand-casted counterparts.
But How Does It Perform?
I use my regular cast-iron skillet several times a week, but I decided to swap it out for a few days to see how the lighter option would perform in the kitchen.
First impressions: Whoa! The Marquette Castings skillet was noticeably lighter. I wouldn’t think a pound or two would make such a huge difference in just lifting the pan onto the stove, but it really did. I could do it with one hand easily. But as light as this skillet was, I knew that the real test would be how it cooked.
Heavy, iron pans are known for their conductivity and ability to evenly distribute heat, but I had to wonder if a lighter iron pan could do the same. To test this out, I heated up the pan and filled it bone-in chicken thighs skin side down (these skillet-ready chicken recipes are good options, too). Right away I heard that familiar sizzle. After a few minutes, I flipped them over—perfectly golden just like they are in my old, heavy skillet.
Seeing that, I was pretty darn happy and popped the skillet in the oven to finish cooking. I used two hands this time—just to be safe—but it was still way easier than normal. The end result was the same as if I used my heavy pan. In terms of performance, lightweight cast iron really stacks up.
So Where Can You Get Lighter Cast-Iron Skillets?
You can get these lighter weight skillets (as well as other cookware) directly from Marquette Castings or via Amazon—here’s their popular ten-inch skillet. Prices start at $90. It’s more than your basic cast-iron cookware but still less than some luxury brands. If you’re serious about cooking with cast iron but struggle with the traditional pan, I say it’s a worthwhile investment. As for your old, heavy skillet? Pass it onto your children or a strong friend. When treated well, cast-iron pans last for generations.
Bring Out Your Skillet and Try These Recipes
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Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Skillet Pork ChopsSkillet pork chops are the kind of hearty, comforting, fuss-free meal everyone needs to have in their repertoire. With just a handful of ingredients and one pan to clean up, it's an ideal weeknight meal.
Cherry-Peach DumplingsYou can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Skillet Banana FrittersThis delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra-special treat, add chocolate syrup. —Sharon Yonts, Scottsboro, Alabama
Sicilian Brussels SproutsI love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts. — Marsha Gillett, Yukon, Oklahoma
Apple TartBehold the beauty of this swirly apple tart, and simply skip the top crust.
Classic Red Beans N RiceAfter living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana
Au Gratin Peas and PotatoesWhile this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Skillet RollsBaking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly. —Susan Baughman, Houston, Pennsylvania
Homemade ChurrosThese fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more.
Farmhouse Pork and Apple PieI've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
PizookieWhat's better than a chocolate chip cookie? How about a giant chocolate chip pizookie!
Chicken Corn FrittersI've always loved corn fritters—this recipe adds chicken and makes them a satisfying main dish. My husband and our three young boys give it rave reviews. The chicken and zesty sauce make the fritters a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska
So Very Berry BrieI needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
Grandmother’s Toad in a HoleI have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Beef and Spinach SkilletOver the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. —Nancy Robaidek, Krakow, Wisconsin
Berry Bliss CobblerA little bit sweet, a little bit tart and topped off with golden sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen
Fried Sweet Potato PiesWith my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia
Turkey Biscuit StewThis chunky stew makes a hearty supper, especially in the fall and winter. It's also a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Hot Milk CakeTravel back in time with this easy, old-fashioned hot milk cake recipe. Moist and tender, like a sponge cake and pound cake hybrid, it's the perfect snacking cake!
Basil-Butter Steaks with Roasted PotatoesA few ingredients and 30 minutes are all you need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special flavor. —Taste of Home Test Kitchen
Country Potato PancakesThese potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Pinwheel Steak PotpieOn cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Country Ham and PotatoesBrowned potatoes are a simple but perfect side for country ham. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner’s done. —Helen Bridges, Washington, Virginia
Apple-Honey Dutch BabyI love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven, and the honey and apple filling is yummy. —Kathy Fleming, Lisle, Illinois
Brunch Hash & Egg BakeWhen my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Seasoned Crab CakesAt the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland
Skillet Blueberry SlumpMy mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota 
Caramel-Apple Skillet BuckleMy grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri
Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Macaroon-Topped Rhubarb CobblerCrumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen 
Grandma Pruit’s Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Old-Fashioned Baked Macaroni and CheeseClassic old-fashioned baked macaroni and cheese comes together with just a little patience and a lot of butter, milk and cheese. Let it bake until bubbly for the most comforting meal ever.
Pork Chops with Tomato-Bacon ToppingMy husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana
Country CorncakesAlthough we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
Meatball Chili with DumplingsMy family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
Plum Upside-Down CakeSince my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
Chicken Cordon BleuChicken cordon bleu is a classic for a reason. Tender chicken is rolled around layers of savory ham and melty cheese. Topped off with a crunchy coating and an easy Dijon sauce, it's one elegant meal.
Baked Peach PancakeThis dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
Sage-Rubbed SalmonIf you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
Diner Corned Beef HashI created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
Maple-Glazed Pork ChopsThe best foods are sometimes the simplest. Our maple-glazed pork chops, with a sweet, tangy glaze of maple syrup and cider vinegar, come together quickly, and they're so delicious you'll be thinking about making them again before you finish eating.
Kate Smith Coffee CakeWhen I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut
Southern DressingThis homemade Southern dressing is a marvelous side dish for both holiday and everyday dinners. Crumbled cornbread is mixed with seasonings, vegetables, cream of chicken soup and broth to create a dish that can easily serve a crowd.
Cabbage and SausageCabbage and sausage has so many variations the world over, but it's a hearty dish wherever you're serving it. This cabbage and sausage recipe comes together in a single pot in less than an hour.
Almond Streusel RollsTry my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington 
Cast-Iron Skillet SteakIf you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Dairy Freed
Pineapple Upside-Down CakePineapple upside-down cake was once a retro relic that now ranks among the most classic desserts of all time. Follow our traditional recipe below—no extra frills needed here!
Muenster BreadMany years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
German PancakesWhip up a show-stopping centerpiece for your breakfast spread with our recipe for German pancakes.
Turkey a la KingTurkey a la king (a riff on chicken a la king) is one of the best ways to reinvent your Thanksgiving leftovers. It features a creamy gravy that's rich with mushrooms and cooked turkey. Serve it over toast for a comforting meal.
Cran-Apple CobblerMy cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
Farmer’s BreakfastStart your day off right with this sunny farmer's breakfast skillet. It's packed with crisp bacon, hearty potatoes, eggs and melted cheese.
Upside-Down Apple Cake with Butterscotch ToppingThis cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia
Hoppin’ JohnThis cherished Southern dish of peas and rice is served on New Year’s Day for good luck and prosperity. Make it an annual tradition for your family, too. —Anne Creech, Kinston, North Carolina
Cinnamon Apple PieWhether baked in a skillet or a deep-dish pie plate, a hefty cinnamon apple pie is a real stunner.
Country-Style Scrambled EggsI added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
Swiss SteakI was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs—tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family.
—Lorna Dickau, Vanderhoof, British Columbia
Potato Pan RollsMy family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Chicken Cheese StrataThe spices in this simple strata with chicken, broccoli and cheese offer an extra special taste. —Taste of Home Test Kitchen
Apples ‘n’ Cream PancakeThis cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio
Barbecue Pork Chops in the OvenWant a weeknight win? Make barbecue pork chops in the oven by smothering some pork chops in an almost-instant homemade barbecue sauce. Then, let your oven do the rest.
Apple Brown Betty RecipeWith warm spices and crisp bread crumbs, an apple brown betty is a perfectly fruity dessert without all the work of a pie.
Loaded Breakfast PotatoesMy kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois
Lemon Roasted ChickenLearn how to make lemon roasted chicken, a foolproof and super tasty dish.
Herbed Rice PilafThis savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Fried ApplesMom often made these rich, cinnamon-sugar apples when I was growing up. It's a trip down memory lane when I make them. The recipe is very dear to me. —Margie Tappe, Prague, Oklahoma
Skillet Herb BreadWe had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Glazed Smoked Chops with PearsMy husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin
Up Next: If You See Black Residue on Your Cast-Iron Skillet, This Is What It Means
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