Machine polished, like the best vintage skillets. We remove weight from the sidewalls leaving heft in the bottom.
A well-seasoned cast iron pan offers a natural nonstick surface without chemicals or engineered coatings.
Good now, better in a few years.
This is your new family hierloom.
Customers love its ease-of-use, heirloom quality, and lightweight, smooth build.
Bryan B. | Texas
Customers love its ease-of-use, heirloom quality, and smooth cooking surface.
Edward | Illinois, U.S.A.
Vintage cast iron pans, the type prized for their smooth nonstick surfaces, used to be finished by hand. Today, most manufacturers produce rough, pebbly skillets to save cost. That's not all bad—it just takes longer to build a shiny and truly nonstick and seasoning.
Field Skillets use a machining process modeled on the best of vintage cookware, precisely dialed in to be as smooth as possible while leaving just a touch of texture on the cooking surface to hold a great seasoning.
Yes! We deliver a pan that is ready to cook out of the box with a great cooking experience. Our naturally non-stick cooking surface comes from three coats of grapeseed oil preseasoning. No teflon, no dirty tricks.
Like all cast iron pans, you will see the non-stick properties increase even more over time as you follow the tried and true seasoning rule: Just Keep Cooking!
They do! We have a clever feature on all Field Company skillets—a heat ring! This is one of our favorite features: it’s both a reference to cookware conventions in a bygone era, and a clever way to meet the performance challenges of contemporary kitchens.
Our heat ring is designed to make sure the Field Skillet remains balanced as it heats up on glass or ceramic flat cooktops. At just 0.04” of clearance, it won’t interfere with cooking performance or lose any power from electric or induction heat elements, particularly since induction is activated through magnetics and iron is a magnetic element.
Field Skillets aren’t as light as throwaway nonstick cookware, but neither are they unnecessarily heavy. We spent years studying our favorite vintage skillets to find the perfect balance between lightness while maintaining enough bottom thickness for high heat searing and even cooking.
Our research found the Goldilocks zone to be 4.3 to 4.5 lbs for a 10 inch skillet. Anything above this zone only makes your pan harder to maneuver without adding cooking performance and anything below makes the pan more susceptible to warping or breakage. This weight is most similar to a Griswold skillet, one of our favorite antiques.
During our years of testing and research we found traditional pour spouts just don’t work that well. They still drip.
The sidewalls of a Field Skillet flare outward slightly, similar to a spoutless pitcher. When liquid reaches the edge, it pours smoothly in a single stream—with minimal dripping.
And that's not all—without pour spouts, we’re able to maintain uniform wall thickness around the edges of the Field Skillet, keeping overall weight down without sacrificing strength.
“We found it easy to pour hot grease over the edge without dripping” - Wirecutter
