Yeti’s Cast Iron Skillets Are Back and We Tested Them First

From its outstanding Tundra coolers to its almost indestructible Rambler drinkware, Yeti is known for its rugged outdoor gear that stands the test of time. While you can get pretty much everything you need for a successful camping trip from Yeti, right down to blankets and dog bowls, buying any cooking gear has been limited. 

Last year, Yeti launched a new 12-inch cast iron pan and cookware, partnering with Butter Pat cast iron. It was hand-cast with a smooth cooking surface and two pour spouts. It came with scrapers and a storage bag, so your investment stayed in tip-top shape. It sold out repeatedly despite its $400 price tag. But certain aspects of the pan weren’t universally loved, so Yeti went back to the drawing board. Last week, Yeti re-launched the cast iron pan—now with more sizes—and we’ve already tested it out!

Yeti Cast Iron Skillet

When I heard Yeti had re-designed the cast iron skillet, I knew I had to check it out. After baking up my favorite cornbread and making a skillet cherry cobbler in the 10-inch size, I have so many thoughts. First, it heats up thoroughly and evenly. My cornbread came out fully golden on all sides and baked evenly through. Yeti says this is due to the smooth cooking surface, which is not rough and bumpy like my favorite Lodge; this allows for more balanced heat. Speaking of my other cast irons, this is markedly lighter than a 10.25-inch Lodge, at only 4.8 pounds. Even filled to the brim with a piping hot cobbler, I can lift it out of the oven with one hand. 

The skillet’s lighter weight seems to create a small downside. The thinner sides might conduct heat a bit too fast when baking. The sides of my cobbler were very crispy, though not unenjoyable. If you don’t bake in your cast iron skillets, this won’t be an issue, but something to watch out for if you do. 

The Yeti cast iron does come already seasoned and better seasoned than what I’ve used in the past. With the cast iron pans I already own, I usually need to reseason them almost immediately. Not so with the Yeti! I plan to give it a good coating soon; it’s still summer, and I only turn on my oven when absolutely necessary.

The more durable seasoning was one of the design improvements from the last Yeti cast iron offering. The handle has also been redesigned to be longer for easier gripping and comfort when maneuvering the skillet. Of course, one of the big improvements is adding sizes—8-inch and 10-inch—the two sizes I reach for more often than my 12-inch skillet.

Of course, then there’s the price. This is one expensive cast iron skillet, at $150 for the 8-inch size to $250 for the 12-inch. It’s an investment piece, but so is everything Yeti. Thankfully, this cast iron skillet should last for generations. But you should act fast to get one! It’ll sell out, just like last year!