Let's get a lid-dle deep.

The good thing about cast iron getting (and staying) hot is how evenly and gently it cooks food. But it also makes those heavy, hot pans hard to handle for a long while afterward, unless you’ve got on unwieldy oven mitts. Not a problem with this deep skillet: Its wide handles are large enough for heavily-mitted hands to get a hold. Its heavy lid locks in moisture and heat, while small bumps on the interior help direct evaporating juices onto your food for extra flavor. It’s pretty much perfect for low-oil, healthy frying and sautéing, and is a lovely stovetop companion to the matching oval casserole.