Thicker cast iron is tougher.

Yes. For all-purpose stovetop and oven use, aim for 3/16 inch (roughly 4.8mm) or more. And no, thicker pans don’t crack easier — the opposite is true.

The common fear is that thick cast iron will shatter from thermal shock, but that’s mostly a myth. Real cracking happens from rapid, uneven heating (like putting a cold pan straight onto high heat), and thick pans actually handle that better because they distribute heat more evenly. Thin cast iron — the old-fashioned skillets or modern “lightweight” ones — are more prone to warping and cracking because the metal is too thin to absorb sudden temperature swings.

As for ideal thickness: 3/16" is the sweet spot. It’s heavy enough to hold heat well for searing and baking, but not so heavy that you need a forklift to move it. Many classic Lodge skillets are around this thickness. Thicker slabs (like 1/4" or 6mm) are even more durable but get really heavy and take forever to preheat. They’re great for specific tasks (pizza on a campfire), but overkill for daily stovetop use.

So don’t worry about cracking. Worry about dropping it on your foot. Go thick enough to hold heat, but thin enough that you’ll actually use it.