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We curated a list of our favorite kitchen tools that get used almost daily in our kitchens. In terms of quality and price, these punch way above their weight class. And with Amazon's Prime shipping, there's still time to get these in time for Christmas morning.
When you want to serve dinner straight from your cast iron, a trivet is a must. Cork is affordable, attractive, bacteria resistant, and highly sustainable!
We use these so much in our house we have two sets that are always in rotation. They are great for prep and storage alike.
A good set of tongs are in almost constant use. These fold up nicely and give a lot of control. Important: avoid tongs with plastic that can melt on hot pans.
Silicone isn’t our first material of choice, but super useful when you need to scrape something out of a bowl. This mini size is perfect for extracting the last morsels from a jar. Plus you can throw it in the dishwasher!
Large colanders are great for pasta—but a smaller colander is used more often in our kitchen. We grab it for rinsing fruit, rice, and beans, or straining smaller portions. It hangs on our pegboard within easy reach.
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We've been working on our wood spoons and utensils for several years to try and get them perfect. Why? Because a great wood spoon represents Field Company values just about as well as our cast iron pans: they're made of natural materials, they don't burn or melt, they last a lifetime, you use them every day, and they acquire a handsome character and patina that only makes them more valuable as they age.
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We fell into wooden spoons in a similar way we fell into cast iron. With cast iron cookware, the lightbulb moment was seeing and feeling the difference between great vintage cast iron and modern, cheap cast iron. With wood spoons, Stephen, one of the Field founders started to carve them by hand as a hobby. And we noticed that great hand carved spoons were quite different from commercially available spoons. And most importantly: when we looked around, we didn't see any widely available wood utensils that were doing it right.
There's a fundamental tension between manufacturing—where you are trying to make everything the same—and wood as a material. With wood, every piece has different grains, knots, and properties. When we make products at Field, we aim to embrace variability and uniqueness while bringing craft and human judgment to natural materials and modern technologies.
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[fc-content-caption-right-end][fc-content-caption-left-start]You can get a very functional, affordable wooden spoon. But we wanted to make the best wooden spoon, using the best wood, consistently with local manufacturers in America.
Our research and development phase started with finding what we thought was best. Which led us to Emmet van Driesche—a talented spoon carver who's made thousands of spoons by hand and publishes Spoonasaurus. We were drawn to designs that were part spoon and part spatula. And we knew that a thicker handle felt much better in the hand.
One component that we didn't want to compromise on was crank—the angle of the head relative to the handle. This is a feature often seen in hand carved spoons and dramatically increases the ease and versatility of use. Other manufactured wood utensils are made flat because it's cheaper and easier to make them that way. We believe that if you're going to make a tool you use every day for decades, make it right.
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We tried hundreds of samples over several years—some hand carved and some machine made. We found ourselves gravitating to three shapes in our own cooking: a spoon, a spatula, and a spoontula.
The spoon is self-explanatory and does what spoons do best: stir, taste, scoop, and serve.
The spatula has the sharpest edge for getting underneath things. We use it for frying, especially scraping up the fond with foods that caramelize a bit like onions and mushrooms. It’s also fantastic for scrambled eggs. The head shape is the right size that blends maneuverability with scoopability.
The spoontula is a hybrid—and one of the Field team's favorites. It provides some edge to scrape up food from a pan’s surface, but also a bit of a bowl so your food does not fall out.
We’re always using a couple when we cook and a couple serving, so for us, having a set of 3 was imperative.
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We choose cherry as our wood. It’s a solid, tight-grained North American hardwood that is smooth, durable and well-suited to a kitchen environment. We love it’s warm tones and the fact that—like cast iron—it develops a nice patina over time.
The quartersawn cherry we use comes from a local sawmill about 50 miles away from the workshop where these are produced in Vermont. This shop and the folks who run it share our commitment to quality and worked tirelessly with us to execute our product vision without compromise.
Getting the crank we wanted was a challenge. Initially, we thought we could save cost by steam bending the wood to the appropriate angle. Unfortunately, we realized we had issues when we left a steamed spoon over a pot of boiling pasta water and the crank disappeared (also known as springback). Through many iterations we were eventually able to hit our design using larger wood blanks of quartersawn cherry, which also improved the strength and longevity of the tool.
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We are passionate makers who study and learn from the past in order to make the best versions that we can of our products—whether a cast iron pan, a leather mitt, or a wooden spoon—and to make these products in America. If you are a customer of any of our products, thank you. We love hearing feedback and answering questions, please drop us a note anytime hello@fieldcompany.com.
[fc-content-caption-right-end] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA-cubano-macro-820.jpg?v=1614354945" plain_in="Cast Iron" highlight="Cuban Sandwich" plain_out="" tagline="Alexis deBoschnek's guide to a perfectly-pressed Cubano." url="/blogs/journal/cast-iron-cuban-sandwich"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_pot_pie_800sq.jpg?v=1634579233" plain_in="Cast Iron" highlight="Chicken Pot Pie" plain_out="" tagline="Alexis deBoschnek's classic pot pie is the kind of dish that's made for cast iron." url="/blogs/journal/cast-iron-chicken-pot-pie"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/samin_nosrat_portrait_800sq.jpg?v=1649955722" plain_in="Friends Afield:" highlight="Samin Nosrat" plain_out="" tagline="Samin Nosrat has a lot to say about cast iron." url="/blogs/journal/samin-nosrat-has-a-lot-to-say-about-cast-iron"] [fc-related-posts-end]
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Baking cornbread in a well-seasoned cast iron pan easily trumps other cooking vessels. You can achieve an immediate crispy crust by preheating your pan in the oven, getting it piping hot, then pouring in your cornbread batter. The effect is a toasty, slightly nutty, complex flavor. At the same time, the interior of the cornbread becomes extra fluffy, thanks to the immediate influx of heat and steam.
Your cast iron pan receives benefits in turn. Cast iron is naturally nonstick thanks to seasoning. Since cornbread recipes rely on oil, fat or butter for their tender crumb, they’re great for adding a nice new layer of seasoning to your pan that gets baked in as your cornbread bakes. In fact, cornbread is universally known as one of the best dishes to cook when breaking in new cast iron.
While making cornbread from scratch is admirable, many of us have kids or appetites that just won’t wait. For an easy and yummy shortcut, we love Hayden Flour Mills Yellow Cornbread Mix.
The mix is super easy, just add water and an oil of your choice, mix and bake! If you want to elevate it, you can add your own additions like corn kernels, spices, maple syrup, or honey.
For a perfect fall recipe in a Field No.8 Skillet that includes the addition of canned pumpkin check out Easy Pumpkin Cornbread.
Special Offer: Just for Field customers, Hayden Flour Mills is offering 15% off your first online order with the code HAYDEN+FIELD (offer good until October 14, 2023)
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Preheat your cast iron skillet before pouring in the batter. Heating it allows the cornbread crust to form immediately, which is full of flavor and will lock in the moisture.
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Coat the hot pan with a generous amount of butter, olive oil, or other fat before adding the batter. This will enhance the effect of the crust and help it release cleanly after baking.
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Once baked, allow the cornbread to cool for 5-10 minutes before removing it from the pan. It should release easily by inverting the pan over a cutting board or plate. You can also slide a spatula underneath to lift it out.
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If slicing the cornbread in the pan (we love serving it directly on the table from the pan), just be very careful to make a gentle cut so you can avoid scratching your seasoning.
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Don't store the cornbread in the pan or leave it sitting for more than 30 minutes, as the moisture can start to erode all that great new seasoning you just baked on.
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Cornbread is very forgiving in terms of the size of the baking vessel you use. It’s equally delicious if it comes out thick or thin, so don’t overthink it! And if you end up with extra batter, you can always make a couple of muffins.
Here are ratios that worked for us with a box of Hayden Flour Mills Yellow Cornbread Mix:
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Reduce baking times for smaller pans and thinner cornbreads. Start your timer for 15 minutes and check every 3-5 minutes until the top is golden brown and a toothpick comes out clean when inserted at the thickest part. Thick cornbread in a larger pan can take 35-40 minutes.
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Cast iron is loved for it’s ability to get really hot and retain heat—this requires weight.
We have spent years researching and studying our favorite vintage skillets to find the perfect balance between lightness while maintaining enough bottom thickness for high heat searing and even cooking.
Field Skillets aren’t as light as throwaway nonstick cookware, but neither are they unnecessarily heavy.
✘ Too thin and your pan won’t retain heat well and is prone to warping and cracking.
✘ Too thick and your pan will take forever to warm up and is difficult to handle.
✔️ Just right and your pan will hold surface temperatures above 300F (crucial for searing) while being maneuverable and responsive to temperature changes.
Our research found the goldilocks zone to be 4.3 to 4.5 lbs for a 10 inch skillet. Anything above this only makes your pan harder to maneuver without adding cooking performance. This weight is also similar to Griswold and Wagner vintage skillets, which are some of our favorite antiques.
Weight distribution matters. During the machining process, we remove more iron from the sidewalls, leaving a thicker cooking surface for a perfectly seared meal.
Most modern manufacturers sell their pans as cast, resulting in the sandy, pebbly texture that is substantially heavier and reduces seasoned cast iron’s non-stick properties.
Smooth surfaces, precise edges, elegant curves, balanced weight—you can see and feel the difference in quality. Simply put, we don't cut corners.
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I’m calling this grilled bread with tomatoes because it’s a loose interpretation of the classic pan con tomate from Spain. This is delicious. It’s for people who like things like bacon almost too hot to eat, fried bread, salt, and ripe tomatoes. You can make it as a very quick to eat snack while grilling or over a campfire. You can turn it into a meal with a fried egg or some anchovies.
This can be done on any grill or live fire but I’m partial to wood that adds a nice smokiness to the flavor profile—oak, maple, or applewood would be my top choices.
Once you have your heat, this whole recipe can be done in 5-10 minutes. It takes five simple ingredients: bread, tomatoes, garlic, olive oil, and flakey sea salt. And you'd be hard pressed to find something more delicious for the level of effort.
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Cut your bread reasonably thick, I aim for 1/2" - 1". Drizzle each piece with a little olive oil—1 Tsp to 1Tbsp depending on preference and how much you want to “fry” each piece of bread over the fire
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Prep tomato and garlic. Rough chop 1 good sized tomato for every 3-4 pieces of bread you want to serve. Mince or squeeze 1 clove of garlic for every 1-2 tomatoes.
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You can throw the bread directly over the flame or you can put it in a Field Skillet or a Griddle if you’re worried about flare ups. Medium heat gives you some time and makes things less of a fire drill.
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In a Field Skillet, add ~1/4 cup of olive oil for every tomato. Add the chopped tomatoes. Add the garlic. Add some flakey salt liberally. Let it stew down so the tomatoes can spread easily on the bread. This will happen in 5-10 min over medium heat. If you need to buy yourself some time, the heat retention of the cast iron will keep everything hot while you tend to other things.
People say tomatoes aren’t great for your seasoning, but if you use a lot of olive oil this will make your cast iron pan look great
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Take a spoon and smear the tomato and garlic on the toast—thick or thin to your preference. Very thin is more like classic pan con tomate. Take a bite: salt, fat, acid—it’s all there.
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[fc-content-caption-right-end] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_build_800sq.jpg?v=1623877632" plain_in="How to" highlight="Build a DIY Konro" plain_out="" tagline="Download our free plans, then build your own super-hot grill in minutes." url="/blogs/journal/plans-for-the-weekend-build-a-diy-konro"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_steak_800sq.jpg?v=1623877632" plain_in="Grilled and Reverse-Seared" highlight="Skillet Steaks" plain_out="" tagline="A new twist on the best way to cook thick steaks." url="/blogs/journal/grilled-and-reverse-seared-cast-iron-skillet-steak"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_charcoal_triple_chimney_800sq.jpg?v=1623877632" plain_in="Everything You Need to Know About" highlight="Charcoal" plain_out="" tagline="Briquettes, lump, & binchotan: how to choose the best charcoal to meet your grilling goals." url="/blogs/journal/charcoal-everything-you-need-to-know"] [fc-related-posts-end]
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[fc-banner bg_img="url(https://cdn.shopify.com/s/files/1/1569/9031/files/LiveFire_Hero3-blue.jpg?1425)" bg_color="#ffffff" subhead_color="#ffffff" subhead="RECIPES" title_color="#ffffff" title="Your Skillet Belongs on a Grill" content_color="#ffffff" arrow_color="#ffffff" show_or_hide_arrow="show" intro="The lightweight yet durable design of the Field Skillet makes it a natural fit for outdoor cooking and grilling—and the best part is you can cook anything on your grill that you would normally cook on your stove top (or in your oven!)"]
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A cast iron skillet is the ultimate outdoor cooking tool. With roots deeply planted in early American traditions from open hearth cooking to chuckwagons, cooking outdoors with cast iron has many benefits — cast iron's resilience under high temperatures and heat retention properties make it incredibly functional over open flame. Bringing cast iron outside to the grill allows you to use fire and smoke as ingredients and bring familiar and trusted tools to the social scene around the grill or fire pit.
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A sizzling hot cast iron skillet atop a propane gas grill will provide a better sear over the entire surface of your meat, compared with putting it directly on the grill grates. A great sear is built through the Maillard reaction—which is the process that creates hundreds of different flavor compounds and produces a perfectly crisp-on-the-outside yet tender-on-the-inside texture that makes us drool just thinking about it.
If you’re grilling over charcoal or hardwood, your fire can certainly get hot enough to achieve a great sear. But in some cases you may still want to use your skillet to keep all the delicious drippings contained, ensuring your meat stays moist and flavorful. As an added benefit, keeping grease away from the flames eliminates the risk of flare-ups, accidental burns, and burning the exterior of whatever you're cooking and making it too charred and chalky.
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The versatility of cast iron allows you to cook nearly your entire menu outside, saving you the trouble of shuttling back and forth between your indoor kitchen and the grill.
Gone are the days of asparagus and onion slices falling through the grill grates. Toss your veggies with a bit of oil and your favorite seasonings, then cook to perfection in your skillet. Need a little steam? Add a cast iron lid to make your your veggies even more tender.
A well-seasoned cast iron skillet offers a naturally non-stick cooking surface, perfect for delicate seafood like a flaky fish or seared scallops.
Whether you want to melt some queso in a No.4 Skillet, or slowly braise a huge batch of chicken legs in a No.16 Double Handled Skillet, a well-seasoned cast iron skillet can handle these efforts with ease on your outdoor grill.
Say goodbye to indoor smoke and grease, and say hello to alfresco cooking of fried fish tacos, stuffed squash blossoms, crispy chicken, and state fair-worthy funnel cakes.
Got a grill with a lid? Now you've got an outdoor oven. Browned butter cornbread and strawberry rhubarb pie top our favorite things to bake in summer. And the heat retention of a cast iron skillet will deliver a golden brown crispy crust.
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No.10 Skillet: Our family pan can handle most any summer meal, whether you fill it with a couple steaks, 4-6 burgers, or a bunch of perfectly seared asparagus.
No.12 Skillet: Our largest single handled skillet is perfect for larger portions, sautéing big batches of veggies, and has a matching lid for braising. Did we mention it’s the perfect size for pizza?
No.16 Double-Handled Skillet: Cooking for a crowd? This extra large skillet fits on a 22” or larger Original Kettle Weber Grill (with the lid on!)
No.9 Round Griddle: Perfect for smash burgers, scallops, grilled bread or anything where you want better access to that smooth cooking surface.
Whether you're camping in the wilderness or hanging in your backyard, your Field Skillet is built for outdoor adventures. So, go ahead, take the road less traveled—just don’t forget your cast iron skillet.
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]]>[fc-banner bg_img="url(https://cdn.shopify.com/s/files/1/1569/9031/files/LiveFire_Hero3-blue.jpg?1425)" bg_color="#ffffff" subhead_color="#ffffff" subhead="RECIPES" title_color="#ffffff" title="Cast Iron Skillet Cookies: 3 Recipes" content_color="#ffffff" arrow_color="#ffffff" show_or_hide_arrow="show" intro="Indulge in the ultimate cast iron cookie experience with these three delicious recipes."]
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Who doesn't love a warm, freshly baked cookie? And when it's made in a cast iron skillet, you know you're in for a treat. We're here to share three different cookie recipes that are perfect for baking in your trusty Field skillet.
Whether you're looking for a colorful and fun treat with our Cast Iron Confetti Cookie, something indulgent with our Chocolate, Pecan & Cherry Skillet Cookie, or a low-carb option with our Keto Skillet Cookie, there's a recipe here for everyone.
These recipes are simple and easy to make, and the best part? They all come out with that perfect, crispy edge that only a cast iron skillet can provide.
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Got something to celebrate? Try this chewy, sliceable cookie pie in a No. 8 Field Skillet. Get the recipe: Cast Iron Confetti Cookie.
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Made in a No. 10 Field Skillet, we love the combination of chocolate, tart cherries, and pecans, but you can experiment and add whatever you like to the dough. Get the recipe: Chocolate, Pecan & Cherry Skillet Cookie.
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Our recipe for a low-carb browned butter chocolate chip skillet cookie gives you the best of both worlds when craving a rich dessert while sticking to keto. Made in a No.8 Field Skillet. Get the recipe here: Keto Skillet Cookie
900 grams (7½ cups) all-purpose or bread flour
14 grams salt (2 teaspoons fine sea salt or 1 tablespoon kosher salt)
630 grams (2⅔ cups) water
120 grams (¾ cup) starter, fed or unfed
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]In a large mixing bowl, whisk together the flour, salt, water, and starter. Stir with a wooden spoon or nonstick spatula until you can't see any dry flour; the dough will be sticky and somewhat lumpy. Cover the bowl tightly with plastic and let rest at room temperature for 12 to 24 hours. During this time, the dough will rise and bubbles will form on the surface and you might see long strands of glutinous dough clinging to the side of the bowl as it rises.
[fc-article-number-end] [fc-article-number-start number="2"]Transfer the bowl to the refrigerator and let sit until you're ready to bake, 1 to 5 days. During this time, the dough is undergoing cold fermentation, which both strengthens the network of gluten (making the dough easier to shape and transfer later) and develops its flavor (to taste more like a sourdough bread).
[fc-article-number-end] [fc-article-number-start number="3"]When you're ready to bake, remove the dough and place it on a well-floured surface. Stretch and fold one side of the dough over the middle, then repeat with the opposite side (like you're folding a letter). Rotate the dough one-quarter turn and repeat. Sprinkle the dough and your hands with flour, then fold the sides under to form the dough into a ball (the top of the ball will be stretched and tight, with the seam underneath). Generously flour a clean kitchen towel and drape it over the dough ball. Let the dough rise at room temperature for 2 to 4 hours.
[fc-article-number-end] [fc-article-number-start number="4"]About 1 hour before you're ready to bake, preheat the oven to 450°F and position a rack in the lower third of the oven (usually the second rung from the bottom) and place a No.10 Dutch Oven (with its lid) on the rack. If you have a baking stone or steel, place it on the lowest oven rack.
[fc-article-number-end] [fc-article-number-start number="5"]Place a square of parchment paper next to the dough and transfer the dough on top. Cut the parchment into a circle around the dough, leaving about 3 inches of space on all sides. Using a bread lame, razor blade or very sharp knife, score the top of the dough with ½-inch-deep slashes; you can either make a criss-cross or square pattern.
[fc-article-number-end] [fc-article-number-start number="6"]Place the preheated Dutch oven next to the dough, grab two sides of the parchment paper with kitchen towels or potholders (to protect your hands!), and gently drop the dough into the Dutch oven. If the dough looks off center, give the pot a wiggle.
[fc-article-number-end] [fc-article-number-start number="7"]Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, then remove the lid and continue baking until the crust is deeply browned and an instant-read thermometer inserted into the center of the loaf reads 200°F to 210°F, 35 to 40 minutes longer.
[fc-article-number-end] [fc-article-number-start number="8"]Remove the loaf from the Dutch oven and transfer to a wire rack. Let the bread cool for at least 30 minutes, and ideally a couple of hours or longer, before serving.
[fc-article-number-end][fc-recipe-col2-end] [fc-recipe-end] [fc-related-posts title="Read More" related_post_1_title="Field Company Bread Camp" related_post_1_url="https://fieldcompany.com/blogs/journal/field-company-bread-camp" related_post_2_title="How to Make Sourdough Starter" related_post_2_url="https://fieldcompany.com/blogs/journal/how-to-make-sourdough-starter" related_post_3_title="The Field Guide to Flour" related_post_3_url="https://fieldcompany.com/blogs/journal/the-field-guide-to-flour"]]]>Most French fry recipes call for two stages of cooking: an initial fry in lower-temperature oil, followed by a quick dip in hot oil to crisp up the exterior of the potatoes. Our method combines both steps into one easy process, thanks to the excellent heat retention of cast iron. Because these extra-thick fries take nearly an hour to prepare, they’re a great side dish to start before you cook the rest of your meal.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_french_fries_angle_1000.jpg?v=1680386489"] [fc-recipe-start title="Thick-Cut French Fries" yield="4 to 6 servings" ] [fc-recipe-col1-start]2 pounds russet potatoes (about 2 large)
Peanut or vegetable oil, for frying (you will need at least 1 quart)
Kosher salt
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Peel the potatoes (if desired; we like leaving the skins on for the extra nutrition and flavor) then cut into long, ½-inch fries. Cover in a bowl of cold water and let soak for at least 15 minutes, or up to overnight.
[fc-article-number-end] [fc-article-number-start number="2"]Drain the potatoes and pat dry with paper towels or a clean kitchen towel.
[fc-article-number-end] [fc-article-number-start number="3"]Transfer the potatoes to a No.10 Dutch Oven, arranging them in as few layers as possible. Add enough oil to cover the potatoes about 1 inch. Heat the oil over medium-low heat, stirring the potatoes occasionally—and gently—to prevent sticking, until they're tender when pierced with a knife, about 30 minutes (the oil will begin to bubble around the 10- to 15-minute mark; if it doesn't, increase the heat slightly until it reaches a steady simmer). During this stage, your oil temperature should be around 200°F.
[fc-article-number-end] [fc-article-number-start number="4"]Increase the heat to high and continue cooking, gently stirring occasionally, until the potatoes are golden brown, 15 to 20 minutes longer. Transfer to paper towels to drain, and season immediately with salt. Serve hot.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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This recipe is for the “drumstick-only” personality types who will not hesitate to fish out the last lower leg joints from a bucket of fried chicken. Like many fried chicken recipes, ours relies on buttermilk for tenderizing the chicken, plus pickle brine for seasoning the bird from the inside out.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_fried_chicken_4x5_800v.jpg?v=1680392974"] [fc-recipe-start title="Fried Chicken Drumsticks" yield="4 servings" ] [fc-recipe-col1-start]8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground black pepper
1½ cups buttermilk
½ cup pickle brine (optional)
1½ cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 quarts vegetable, peanut, or grapeseed oil, for frying
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Season the chicken all over with salt and pepper and place inside a large, resealable plastic bag. Add the buttermilk and pickle brine (if using), seal, and refrigerate for at least 4 and up to 12 hours.
[fc-article-number-end] [fc-article-number-start number="2"]In a mixing bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, and cayenne (feel free to add more spices or adjust the seasoned flour to your liking). Working with 1 drumstick at a time, remove the chicken from the marinade (no need to let the excess liquid drip off) and dredge in the flour, making sure to coat the entire drumstick. Transfer to a plate and let sit at room temperature for 10 to 30 minutes.
[fc-article-number-end] [fc-article-number-start number="3"]Place a wire rack inside a rimmed baking sheet and preheat the oven to 200°F. In a No.10 Dutch Oven, heat the oil to 350°F. Add half of the chicken and fry, turning the drumsticks over every few minutes and adjusting the heat as needed to keep the oil temperature around 325°F. Continue frying the chicken until golden brown and an instant-read thermometer inserted into the center registers 165°F, 10 to 15 minutes total. Transfer the chicken to the wire rack and keep warm in the oven while you fry the second batch. If not serving right away, refrigerate the fried chicken and reheat in a 400°F oven until crispy, 10 to 15 minutes.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"][fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_loaded_hashbrown_800sq.jpg?v=1636037973" plain_in="Loaded" highlight="Cast Iron Griddle Hash Browns" plain_out="" tagline="Pile on the toppings in this stove-to-table showstopper." url="/blogs/journal/loaded-griddle-hash-browns"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_french_toast_800sq.jpg?v=1636037973" plain_in="" highlight="French Toast" plain_out="on a Cast Iron Griddle" tagline="French toast should be fluffy, custardy, and crisp around the edges—anything else is just toast." url="/blogs/journal/griddled-challah-french-toast"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_griddle_apple_pancakes_800sq.jpg?v=1674654188" plain_in="Griddled" highlight="Apple Pancakes" plain_out="" tagline="Shredded apples turn standard cast iron flapjacks into something extra-moist and tangy." url="/blogs/journal/cast-iron-griddle-apple-pancakes"] [fc-related-posts-end]]]>
The difference between classic French beignets and the New Orleans-style fritters seen can be found in the preparation of the dough. The former is made from pâte à choux, while those from the Big Easy are made from leavened dough that’s cut into squares and fried until crispy on the outside and airy within. Though we’ll often serve these as dessert, they’re best enjoyed in the morning with a cup of chicory-flavored coffee.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_beignet_1000w.jpg?v=1680397425"] [fc-recipe-start title="New Orleans-Style Beignets" yield="Makes about 18" ] [fc-recipe-col1-start]⅓ cup warm water
¾ teaspoon active dry yeast
2 tablespoons granulated sugar
¼ cup whole milk
1 egg
1 tablespoon melted butter
¼ teaspoon kosher salt
2 cups all-purpose flour
Vegetable or peanut oil, for frying
Confectioner’s sugar, for dusting
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]In a mixing bowl, whisk together the water, yeast, and 1 tablespoon sugar. Let sit until foamy, about 10 minutes. Add the milk, egg, butter, and salt to the bowl and whisk to combine.
[fc-article-number-end] [fc-article-number-start number="2"]Slowly add the flour mixture to the wet ingredients, stirring until a smooth, tacky dough forms (you can also do this in a stand mixer on low speed). Scrape the dough to a greased bowl and turn it over a couple of times. Cover the bowl with plastic wrap and let sit at room temperature until the dough doubles in size, 2 to 3 hours.
[fc-article-number-end] [fc-article-number-start number="3"]In a Field Dutch oven, heat 1 to 2 inches of oil over medium heat to 350°F. While the oil heats, turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll the dough out into a 8-by-10-inch rectangle. Dip a bench scraper or pizza cutter into flour and cut the dough into 2-inch squares, then transfer to a parchment-lined baking sheet.
[fc-article-number-end] [fc-article-number-start number="4"]Working in batches of 6 beignets at a time, fry the dough until puffed and golden brown underneath, 1 to 2 minutes. Flip the beignets over and fry until golden brown on the second side, 1 to 2 minutes longer. Transfer to paper towels and dust generously with confectioner’s sugar. Serve warm.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end]]]>
This humble sandwich is said to have originated in New Orleans in 1929 as free fare for striking streetcar workers. Though its history has been disputed, its delicious combination of crispy shrimp, tangy remoulade and soft hoagie rolls cannot.
The batter for the shrimp is flavored with Creole seasoning, which you can find in most grocery store spice racks. If you prefer to make your own, here’s a recipe from the Creole master himself, Emeril Lagasse.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_shrimp_po_boy_1000w.jpg?v=1680397897"] [fc-recipe-start title="Shrimp Po’ Boys" yield="4 servings" ] [fc-recipe-col1-start]½ cup mayonnaise
1 tablespoon grainy mustard
¾ teaspoon sugar
¼ teaspoon cayenne
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
Hot sauce, to taste
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
¼ cup medium-coarse cornmeal
2 tablespoons homemade or store-bought Creole seasoning
2 large eggs
¼ cup whole milk
1½ pounds medium shrimp—peeled, deveined, and tails removed
1 quart vegetable, peanut, or grapeseed oil, for frying
Kosher salt
4 hoagie rolls, split and toasted
2 cups shredded iceberg or romaine lettuce
2 medium tomatoes, thinly sliced
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Make the remoulade: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust seasoning. Refrigerate until ready to use.
[fc-article-number-end] [fc-article-number-start number="2"]Fry the shrimp: In a medium bowl or shallow baking dish, whisk together the flour, cornmeal, salt, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together the eggs and milk.
[fc-article-number-end] [fc-article-number-start number="3"]Working in batches, place the shrimp in the flour mixture and toss to evenly coat. Shake off excess flour, transfer shrimp to egg mixture, and turn to thoroughly coat. Allow excess batter to drip back into the bowl and return the shrimp to the flour mixture, making sure they’re completely coated. Transfer to a plate and repeat the process with remaining shrimp. Refrigerate the shrimp for 15 minutes.
[fc-article-number-end] [fc-article-number-start number="4"]Set a wire rack inside a rimmed baking sheet. In a No.8 or No.10 Field Dutch oven, heat the oil over medium-high heat to 360°F. Add half of the shrimp and fry, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer the fried shrimp to the wire rack and repeat with the remaining shrimp.
[fc-article-number-end] [fc-article-number-start number="5"]Spread the hoagie rolls with remoulade. Divide the shrimp, lettuce, and tomatoes among the rolls. Serve right away.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end]]]>
You’ll find these crispy, cornmeal-based nuggets as a snack or side dish all over the South. The secret to achieving the perfect combination of crunchy exterior to soft interior lies in the temperature of the frying oil: Start the oil hot, around 375°F, then maintain a temperature of 325°F to 350°F while the hush puppies cook, a task made extra easy by the superior heat retention of a cast iron pot.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_hush_puppy_1000w.jpg?v=1680397327"] [fc-recipe-start title="Hush Puppies with Honey Butter" yield="4 servings" ] [fc-recipe-col1-start]1 stick (4 ounces) unsalted butter, at room temperature
2 tablespoons honey
Kosher salt
Hot sauce (optional)
1 cup medium cornmeal (white or yellow)
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne
¼ cup grated onion (use the medium holes on a box grater)
½ cup plus 2 tablespoons buttermilk
1 tablespoon unsalted butter, melted
Vegetable, grapeseed, or peanut oil, for frying
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Make the honey butter: In a small bowl stir together the butter and honey with a fork until well blended. Season to taste with salt and hot sauce, if you want to make a spicy honey butter. Store at room temperature until ready to use.
[fc-article-number-end] [fc-article-number-start number="2"]Make the hushpuppies: In a medium bowl, stir together the cornmeal, flour, baking powder, salt, and cayenne. Add the onion, buttermilk, and melted butter and stir until just combined.
[fc-article-number-end] [fc-article-number-start number="3"]Add 2 inches of oil (about 2 quarts) to a No.8 or No.10 Field Dutch oven. Heat the oil over medium-high heat until it reaches 375°F. Working in batches, gently roll the hushpuppy dough into golf ball-sized balls and use a slotted spoon to carefully lower them into the hot oil. Fry the hushpuppies, turning them over occasionally, until deeply golden brown, 2 to 3 minutes. The temperature of the oil should dip to 325°F to 350°F as the hush puppies cook; return to 375°F between batches.
[fc-article-number-end] [fc-article-number-start number="4"]Serve warm with the honey butter or remoulade for dipping.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end]]]>
Though you’ll often find seafood as the featured component of fritto misto, we love using sturdy vegetables and earthy mushrooms as the centerpiece of this Italian appetizer. Our recipe is highly adaptable, though, and can accommodate a wide variety of produce to match what’s in season.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_10DO_fritto_misto_1000w.jpg?v=16804020257"] [fc-recipe-start title="Vegetable Fritto Misto" yield="6 to 8 servings" ] [fc-recipe-col1-start]¾ cup all-purpose flour
¾ cup cornstarch
¾ teaspoon baking powder
Kosher salt
12 ounces (1½ cups) chilled club soda
1 bunch broccolini
1 small (or ½ large) delicata squash, seeded, and thinly sliced into half moons
1 small (or ½ large) fennel bulb, thinly sliced lengthwise
4 ounces cremini or shiitake mushrooms, cut into quarters or eighths, depending on size
1 lemon, thinly sliced and seeds removed
½ cup sage leaves
Lemon wedges, for serving
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]In a No.8 or No.10 Field Dutch oven, heat 2 inches of oil over medium-high heat to 360°F.
[fc-article-number-end] [fc-article-number-start number="2"]Meanwhile, in a large bowl, whisk together the flour, cornstarch, baking powder, and 1 teaspoon kosher salt. Whisk in the club soda until just incorporated (a few lumps are okay). Dredge the squash in the batter, letting the excess drip back into the bowl.
[fc-article-number-end] [fc-article-number-start number="3"]Fry the broccolini, stirring occasionally, until tender and lightly golden brown, 1 to 3 minutes. Transfer to paper towels to drain and season with salt. Let the oil return to 350°F. Working with one ingredient at a time, dredge and fry the squash, fennel, mushrooms, mushrooms, lemon, and herbs. (Frying time will vary based on the ingredients).
[fc-article-number-end] [fc-article-number-start number="4"]Serve with lemon wedges.
[fc-article-number-end]Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end]]]>
At the Field Company, we are interested in what makes something good—and we like to explore that question by looking at great materials, great design from the past, historical production processes and things that have endured for a long time. We’re also obsessed with natural materials—something you’ll hear more about from us in the future. In that spirit, we’d like to share a story about a material and product that has been as impactful in America as iron—wool.
[fc-content-caption-right-end] [fc-image-caption-right caption=" " img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/IMG_9591.jpg?v=1677948347"] [fc-content-caption-right-start]Cast iron cookware and wool textiles shared a spotlight in early industrial America. The cast iron skillet became the workhorse of every American kitchen in conjunction with the wood burning stove—which was revolutionary in its efficiency to heat American homes. The Field Skillet leans into that history by maintaining the same size naming conventions that matched burner holes on those wood stoves. High quality wool textiles rose to prominence around the same time—starting in the late 19th century.
Wool is an exceptional material whose natural insulating and moisture-resistant properties are apparent in a broad range of applications: rugged garments for cold and inhospitable climates and fine, soft textiles woven for maximum comfort. Similar to cast iron cookware, most modern wool textiles aren’t quite as nice as items made over a century ago—and the reasons for that get into how it’s made and what’s being optimized for.
[fc-content-caption-right-end] [fc-image-caption-right caption="Alex Chatham handles wool ready for carding." img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/IMG_1146.jpg?v=1677948362"] [fc-content-caption-right-start]Industrial designer Alex Chatham is five generations removed from the Alexander Chatham who established a wool carding business in the 1860s at his mill in Elkin, North Carolina. Over the next few decades, Chatham’s mill grew into a vertically integrated wool manufacturer whose Chatham Blanket was sold nationwide by the 1930s.
Much like its vintage cast iron contemporaries, the shifting winds of global manufacturing in the latter half of the 20th Century saw the Chatham mill’s closure. Today, Alex Chatham is reviving both the family business, and returning to the meticulous manufacturing processes that made the Chatham Blanket an American classic: read more about the project on Kickstarter.
[fc-content-caption-right-end] [fc-image-caption-right caption="A wool carder takes pencil rovings from the end of the card." img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/IMG_1246.jpg?v=1677948346"] [fc-image-caption-right caption=" " img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/IMG_1196.jpg?v=1677948337"] [fc-content-caption-right-start]For Chatham, the machinery is key: today’s projects use the same century-old Davis & Furber carding apparatus as the original Chatham mill.
These Davis & Furber machines are no longer in production, and work with exceptionally wide four-foot wired rollers. Modern analogues are more narrow and typically use a slightly bowed roller, producing slightly tapered and inconsistent yarn, in turn limiting the specific tolerances of the finished textile.
(This is the kind of issue we encountered often in the research phase of the Field Company: modern foundry and machining equipment isn’t set up to create thin-walled or smooth machined cookware. Lost manufacturing capacity needs to be relearned or re-invented, and vintage machinery is worth its weight in gold.)
Precise control at the carding stage means Chatham can wind yarn with much tighter tolerances and create strong woven fabric from fine variable blends, in this case mohair and merino wool. The final stage is napping: a finishing process which creates a distinctive soft, fuzzy feel and accentuates the blanket’s heat insulation and moisture wicking properties.
[fc-content-caption-right-end] [fc-image-caption-right caption="Chatham X Emma Harling Mohair and Merino Wool Throw" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/ChathamBlanket-Emma_Harling-Label.jpg?v=1677948412"] [fc-content-caption-right-start]For the new Mohair and Merino Wool Throw Blanket, Chatham worked with designer Emma Harling to produce a new design with inspiration drawn directly from the historical Chatham archives. The final olive-check pattern is a close cousin to heritage Chatham designs.
With wool blankets, quality is tactile: warmth, and dryness in the elements are proof of the material’s strength, but the specific softness and texture of a well-made American wool blanket—or a luxurious Italian sweater, for that matter—are unmistakable.
Field Company founder Chris Muscarella, conversion was immediate: "I've always wanted to like wool more than I have—I liked it for things like overshirts and outerwear but always found it a little itchy. When Alex Chatham gave me a blanket sample, the handfeel was otherworldly and it's quickly become a house favorite."
[fc-content-caption-right-end] [fc-image-caption-right caption=" " img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/chatham_blanket_chair_hero_800v.jpg?v=1677948797"] [fc-content-caption-right-start]We look forward to many seasons of warmth, and invite you to support the Chatham Kickstarter campaign—live through March 2023.
[fc-content-caption-right-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_build_800sq.jpg?v=1623877632" plain_in="How to" highlight="Build a DIY Konro" plain_out="" tagline="Download our free plans, then build your own super-hot grill in minutes." url="/blogs/journal/plans-for-the-weekend-build-a-diy-konro"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/featured-image-cornbread-820.jpg?v=1613546347" plain_in="How to" highlight="Make Cornbread" plain_out="in a Cast Iron Skillet" tagline="Why cooking in your cast iron is the key to perfect cornbread crust" url="/blogs/journal/field-skillet-cornbread"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_charcoal_triple_chimney_800sq.jpg?v=1623877632" plain_in="Everything You Need to Know About" highlight="Charcoal" plain_out="" tagline="Briquettes, lump, & binchotan: how to choose the best charcoal to meet your grilling goals." url="/blogs/journal/charcoal-everything-you-need-to-know"] [fc-related-posts-end]]]>Thanks to its dramatic, Flintstones-esque presentation, the tomahawk rib-eye steak has been the darling of expense-account dinners and Instagram posts for years. Lesser known is the cut’s porcine equivalent, a center-cut chop with its rib bone attached.
You’ll need to ask your butcher to specially prepare this cut for you, or forgo the extra length of bone and buy a regular chop instead (just make sure it’s at least 1½ inches thick). Do your shopping a day ahead so you can salt your pork overnight; this “dry brine” will season the meat throughout, which will make it taste as good as it looks when it’s finished.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_griddle_pork_chop_1000.jpg?v=1674352843"] [fc-recipe-start title="Cast Iron Tomahawk Pork Chops" yield="2 to 4 servings" ] [fc-recipe-col1-start]2 bone-in, center-cut tomahawk pork rib chops, long rib bone attached, each about 14 ounces and 1½ inches thick
Kosher salt and freshly ground black pepper
Vegetable or other neutral oil
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]A day (or at least 8 hours) before cooking, liberally salt the pork chops all over with salt; you’ll use about 1 tablespoon of salt per chop. Place on a wire rack fitted inside a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until ready to cook. Remove from the refrigerator about 30 minutes before cooking.
[fc-article-number-end] [fc-article-number-start number="2"]Preheat a Long Cast Iron Griddle over medium-high heat for a few minutes. Rub the pork chops with oil and season generously with pepper. Place the chops on the griddle and cook, turning frequently (at least every minute or so), until the chops are well browned on both sides and an instant-read thermometer inserted into the center reaches 130°F for medium.
[fc-article-number-end] [fc-article-number-start number="3"]Transfer the pork chops to a cutting board and let rest for 10 minutes before serving.
[fc-article-number-end]Searing fatty proteins can be tricky on a brand-new griddle, so be sure to fully pre-heat your cooking surface and resist the temptation to make your first flip too early. If the chops leave a bit of crispy residue behind, that's OK. Clean promptly, using a sturdy natural fiber brush and chain mail scrubber to restore a smooth surface.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"][fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_loaded_hashbrown_800sq.jpg?v=1636037973" plain_in="Loaded" highlight="Cast Iron Griddle Hash Browns" plain_out="" tagline="Pile on the toppings in this stove-to-table showstopper." url="/blogs/journal/loaded-griddle-hash-browns"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_french_toast_800sq.jpg?v=1636037973" plain_in="" highlight="French Toast" plain_out="on a Cast Iron Griddle" tagline="French toast should be fluffy, custardy, and crisp around the edges—anything else is just toast." url="/blogs/journal/griddled-challah-french-toast"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_griddle_apple_pancakes_800sq.jpg?v=1674654188" plain_in="Griddled" highlight="Apple Pancakes" plain_out="" tagline="Shredded apples turn standard cast iron flapjacks into something extra-moist and tangy." url="/blogs/journal/cast-iron-griddle-apple-pancakes"] [fc-related-posts-end]]]>
We use this recipe to sneak some extra fruit into our kids’ breakfasts, though we often find ourselves making this recipe when we’re short on buttermilk and long on apples. Tart, firm varieties such as Granny Smith or Crispin work best in the batter, but any apple will do in a pinch.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_apple_pancakes_4x5_800w.jpg?v=1674350229"] [fc-recipe-start title="Cast Iron Griddle Apple Pancakes" yield="4 to 6 servings" ] [fc-recipe-col1-start]2 cups all-purpose flour
1 tablespoon baking powder
¼ cup light brown sugar
1 teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
2 large eggs
4 tablespoons unsalted butter, melted and cooled
2 cups whole milk
2 medium apples (we like Granny Smith), peeled and coarsely grated (about 1 cup)
Vegetable or other neutral oil, or cooking spray
Butter and maple syrup, for serving
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]In a medium bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
[fc-article-number-end] [fc-article-number-start number="2"]In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the flour mixture and stir until incorporated (lumps are fine). Add the grated apple and fold until well mixed.
[fc-article-number-end] [fc-article-number-start number="3"]Preheat a Field Long Griddle for a few minutes over two burners set to medium heat.
[fc-article-number-end] [fc-article-number-start number="4"]Brush or spray the griddle with oil. Working in batches, add ¼ cups of batter onto the griddle. Cook the pancakes until bubbles start to form and break on the surface, 2 to 3 minutes. Using your thinnest spatula, flip the pancakes over and continue cooking until golden brown on the bottom, about 2 to 3 minutes longer.
[fc-article-number-end] [fc-article-number-start number="5"]Repeat with the remaining batter, lightly greasing the skillet between batches, and adjusting the heat up or down as needed.
[fc-article-number-end] [fc-article-number-start number="6"]Serve the pancakes warm with butter and maple syrup, or keep warm in a 200°F oven until ready to serve.
[fc-article-number-end]Pancakes are great for a griddle at any stage of breaking in: you'll want to keep the cooking surface oiled (or buttered), and that, in turn, will help build seasoning over the course of a few breakfast sessions.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_loaded_hashbrown_800sq.jpg?v=1636037973" plain_in="Loaded" highlight="Cast Iron Griddle Hash Browns" plain_out="" tagline="Pile on the toppings in this stove-to-table showstopper." url="/blogs/journal/loaded-griddle-hash-browns"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_no9_french_toast_800sq.jpg?v=1636037973" plain_in="" highlight="French Toast" plain_out="on a Cast Iron Griddle" tagline="French toast should be fluffy, custardy, and crisp around the edges—anything else is just toast." url="/blogs/journal/griddled-challah-french-toast"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_long_gridde_pork_chops_800sq.jpg?v=1674654087" plain_in="Griddled" highlight="Tomahawk Pork Chops" plain_out="" tagline="These thick, juicy, griddle-cooked chops are good to the bone. " url="/blogs/journal/cast-iron-tomahawk-pork-chops"] [fc-related-posts-end]]]>
Though normally applied to potatoes, the Hasselback method—that is, thinly slicing an ingredient crosswise almost all the way through, then roasting it until it resembles a gratin flipped on its side—has been applied to various fruits and proteins (even s'mores!) over the years. Here, we apply it to large butternut squash, brushed with a lightning-quick glaze made from apple butter, to make a centerpiece-worthy side that’s also great for seasoning your Field Skillet.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_hasselback_squash_1000w.jpg?v=1669129712"] [fc-content-caption-right-start]This recipe was developed specifically for a No.12 Field Skillet, but you can adapt it to smaller pans by using smaller butternut squash or half of a larger one.
[fc-content-number-end] [fc-content-number-start number="2"]If you don’t live where apple butter is a cold-season pantry staple (which is anywhere apples abundantly grow), you can usually find it at the grocery store, online, or make your own.
[fc-content-number-end] [fc-recipe-start title="Hasselback Squash with Apple Butter Glaze" yield="8 to 10 servings" ] [fc-recipe-col1-start]1 large butternut squash (about 3 pounds)
¼ cup vegetable or other neutral oil
Kosher salt
¼ cup apple butter
2 tablespoons unsalted butter, melted
1 tablespoon maple syrup
12 large sage leaves
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Preheat the oven to 425°F. Cut the squash in half lengthwise, then scoop out the seeds. Peel the squash.
[fc-article-number-end] [fc-article-number-start number="2"]Set the squash halves inside a No.12 Field Skillet and rub all over with the vegetable oil (use all the oil; the excess that drips off will help season your skillet). Arrange the squash, cut side down, in the pan and season the top generously with salt.
[fc-article-number-end] [fc-article-number-start number="3"]Transfer the skillet to the oven and bake the squash until it’s slightly softened, about 15 minutes. Remove from the oven and transfer the squash to a cutting board. Let cool slightly, then slice the squash crosswise, spacing the cuts about ⅛ inch apart and stopping about ¼ inch from the bottom (it helps to place a couple of chopsticks or pencils alongside the squash to prevent you from cutting all the way through).
[fc-article-number-end] [fc-article-number-start number="4"]In a small bowl, stir together the apple butter, 1 tablespoon of melted butter, and maple syrup. Smear the apple butter mixture all over the top of the squash. Arrange the sage leaves on top and brush with the remaining tablespoon of melted butter.
[fc-article-number-end] [fc-article-number-start number="5"]Using two spatulas, return the squash to the skillet, cut side down. Roast until the squash is very tender and browned all over, 50 to 60 minutes. Serve immediately, or let cool to room temperature and reheat in a 300°F oven.
[fc-article-number-end]We use a generous amount of oil to roast the squash, and its lengthy cooking time means your skillet will develop some seasoning as it bakes.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_duck_800sq.jpg?v=1638567024" plain_in="Maple-Tamari" highlight="Field Method" plain_out="Roasted Duck" tagline="Cooking a whole duck is much easier—and more foolproof—than you think." url="/blogs/journal/maple-tamari-roasted-duck"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_koji_prime_rib_whole_668sq.jpg?v=1668884946" plain_in="Koji-Brined" highlight="Prime Rib" plain_out="" tagline="A miraculous microbe makes this luxurious roast extra special." url="/blogs/journal/koji-brined-prime-rib"] [fc-related-posts-end]]]>
It’s been years since we discovered the many benefits of cooking a turkey’s breast and legs separately. Not only does it give you more control over time, temperature, and flavor, it frees up much-needed oven space and allows you to cook extra legs or breasts, depending on the preferences of your guests.
This recipe, cooked inside a No.12 Field Skillet (with a lid; see Field Notes if you don’t have one), yields very tender leg meat with an added bonus: incredibly flavored braising liquid, which tastes like the ultimate turkey stock. You can use this leftover liquid to sauce the braised meat, or use it to make gravy, stuffing, soup or myriad other Thanksgiving staples.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_braised_turkey_legs_4x5_800v.jpg?v=1668887935"] [fc-content-caption-right-start]If you don’t have a matching lid for your No.12 Field Skillet, you can also braise the turkey, uncovered in a 300°F oven, though you might need to add some extra stock if too much liquid cooks off.
[fc-content-number-end] [fc-content-number-start number="2"]Braising under cover will cause the turkey skin to lose its crispiness, which is just fine with us—we typically discard the skin and pull the meat from the bones before serving. But if you want to serve the turkey legs whole, run the skillet below a broiler for a few minutes to re-crisp the skin.
[fc-content-number-end] [fc-recipe-start title="Braised Turkey Legs" yield="8 servings" ] [fc-recipe-col1-start]2 whole turkey legs (3½ to 4 pounds total)
Kosher salt and freshly ground pepper
Vegetable or other neutral oil
1 large onion, sliced
5 celery stalks, sliced
1 head garlic, halved crosswise
1 cup white wine
8 sprigs thyme
2 sprigs sage
1 quart turkey or chicken stock
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Pat the turkey legs dry with paper towels and season generously with salt and pepper. Let sit for at least 30 minutes, and up to 1 hour, which will allow the turkey to come up to room temperature and the salt to penetrate the meat.
[fc-article-number-end] [fc-article-number-start number="2"]Heat a No.12 Field Skillet over medium heat for a few minutes. Add 2 tablespoons oil and heat until it shimmers. Add the turkey legs, skin side down, and cook, turning occasionally, until well browned on all sides, about 15 minutes total. Transfer the turkey to a plate.
[fc-article-number-end] [fc-article-number-start number="3"]Add the onion, celery, and garlic, cut side down, to the skillet. Cook, stirring occasionally, until softened and beginning to brown in spots, 7 to 10 minutes. Add the wine, bring to a boil, and cook until reduced slightly, 4 to 5 minutes. Add the turkey legs (and any accumulated juices), skin side up, to the skillet. Pour the stock around the turkey, increase the heat to high, and bring the liquid to a boil. Reduce the heat to low, cover the skillet, and cook until the turkey is very tender and almost falling off the bone, 2½ to 3 hours. Periodically lift the lid to make sure the liquid is gently simmering; adjust the heat as needed.
[fc-article-number-end] [fc-article-number-start number="4"]If desired, place the skillet below a boiler for a couple of minutes to re-crisp the skin before carving. Alternatively, discard the skin and pull the meat from the bones.
[fc-article-number-end] [fc-article-number-start number="5"]Strain the liquid left in the skillet into a large measuring cup; discard the solids. What’s left is a very flavorful broth that can be used to make gravy, or can be poured over the shredded leg meat to keep it moist.
[fc-article-number-end]Braising meat in cast iron rarely adds seasoning to your skillet, but slowly simmering turkey legs in a mostly stock-based braising liquid won’t do it a bit of harm, either.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_duck_800sq.jpg?v=1638567024" plain_in="Maple-Tamari" highlight="Field Method" plain_out="Roasted Duck" tagline="Cooking a whole duck is much easier—and more foolproof—than you think." url="/blogs/journal/maple-tamari-roasted-duck"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_koji_prime_rib_whole_668sq.jpg?v=1668884946" plain_in="Koji-Brined" highlight="Prime Rib" plain_out="" tagline="A miraculous microbe makes this luxurious roast extra special." url="/blogs/journal/koji-brined-prime-rib"] [fc-related-posts-end]]]>
Turkey breast meat gets a bad rap for being dry and flavorless, but that’s not the bird’s fault. Overcooked meat is usually the result of roasting a turkey whole, as its breasts are way overdone by the time legs catch up. While spatchcocking a bird can even out cooking times, we prefer to roast turkey breasts by themselves, and save the legs for braising.
In our recipe, the turkey breast roasts above a skillet full of caramelized onions and garlic, which both does wonders for your skillet’s seasoning and gives you flavorful building blocks for gravy, sides, and more.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_turkey_breast_1000w.jpg?v=1668884133"] [fc-content-caption-right-start]Our largest pan, the No.16 Double-Handled Skillet, is large enough to hold two whole breasts, or four breast halves, on the bone, but if you don’t need all that meat, you can prepare this recipe in smaller skillets as well.
[fc-content-number-end] [fc-content-number-start number="2"]If you aren’t breaking down a whole turkey yourself, you’ll usually find turkey breasts for sale either whole (that is, two connected breast halves on the bone) or split into two halves, as pictured above. Also, wings may or may not be attached with either cut. While we prefer the ease of roasting a whole turkey breast with its wings, but this recipe will work any way your bird is butchered, though cooking time will decrease with the size of your roast.
[fc-content-number-end] [fc-recipe-start title="Roasted Turkey Breasts with Onions and Garlic" yield="12 to 16 servings" ] [fc-recipe-col1-start]2 whole turkey breasts on the bone (6 to 8 pounds each)
Kosher salt and freshly ground black pepper
¼ cup vegetable oil, plus more for the turkey
2 large or 3 medium onions, sliced
1 head garlic, broken into cloves (leave the skins intact)
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Pat the turkey breasts dry with paper towels. Generously season the breasts all over with salt and pepper (you’ll use about 2 tablespoons salt per breast). Let sit for at least 30 minutes, and up to 1 hour, which will allow the turkey to come up to room temperature and the salt to penetrate the meat. If you have enough room in your refrigerator, you can also salt the turkey, uncovered, up to 1 day ahead.
[fc-article-number-end] [fc-article-number-start number="2"]While the turkey rests, preheat the oven to 425°F. Heat a No.16 Double-Handled Field Skillet over medium heat. Add the vegetable oil and onions. Cook, stirring frequently, until the onions are softened and just beginning to brown, about 10 minutes.
[fc-article-number-end] [fc-article-number-start number="3"]Push the onions to the perimeter and place the turkey breasts in the skillet. Rub the breasts with more oil and transfer to the oven. Roast, rotating the skillet after 30 minutes, until the skin is golden brown and the breasts reach an internal temperature of 150°F, 1 hour to 1 hour 30 minutes total.
[fc-article-number-end] [fc-article-number-start number="4"]Transfer the turkey breasts to a cutting board and let rest, uncovered, until ready to carve (the turkey will stay warm for up to 1 hour).
[fc-article-number-end] [fc-article-number-start number="5"]Remove the roast garlic cloves from the skillet and squeeze the softened garlic into a bowl; discard the skins. If the onions still don’t have much color on them, place the skillet over medium heat and cook, stirring frequently, until caramelized to your liking. Use the garlic and onions to make gravy, or reserve for another use.
[fc-article-number-end]Roasting a skillet full of onions, garlic, oil, and turkey fat will do amazing things for your pan’s seasoning.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_duck_800sq.jpg?v=1638567024" plain_in="Maple-Tamari" highlight="Field Method" plain_out="Roasted Duck" tagline="Cooking a whole duck is much easier—and more foolproof—than you think." url="/blogs/journal/maple-tamari-roasted-duck"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_koji_prime_rib_whole_668sq.jpg?v=1668884946" plain_in="Koji-Brined" highlight="Prime Rib" plain_out="" tagline="A miraculous microbe makes this luxurious roast extra special." url="/blogs/journal/koji-brined-prime-rib"] [fc-related-posts-end]]]>
We’ve heaped much praise upon caramelized onions as one of the best things to cook in a Field Skillet to build layers of durable seasoning, as well as a versatile component for use in tarts, burgers, and many more recipes.
Equally useful, both for its culinary applications and seasoning-building qualities, is caramelized fennel. We like to make a batch any time we have a spare bulb or two (the recipe easily doubles or triples), then refrigerate or freeze the fennel until we’re ready to use it in pastas, soups and stews; as a topping for pizzas, tarts, and bruschetta, or served by itself as a simple side dish.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_fennel_4x5_750v.jpg?v=1666979883"] [fc-content-caption-right-start]Depending on its intended use, you can cut the fennel into your desired shape and size. If we’re not sure how we’re going to use caramelized fennel, we’ll cut it into ¼- to ½-inch slices or wedges , which can be chopped or diced later.
[fc-content-number-end] [fc-content-number-start number="2"]Feel free to combine equal parts onions and fennel in the same skillet. The combination of caramelized onions and fennel can be used in all the same ways as its individual components.
[fc-content-number-end] [fc-content-number-start number="3"]The addition of fennel pollen (available at many high-end markets and online) is optional, but adds a beautiful aroma.
[fc-content-number-end] [fc-recipe-start title="Caramelized Fennel" yield="2 to 4 servings (about 2 to 3 cups)" ] [fc-recipe-col1-start]1 large fennel bulb (or 2 small bulbs)
3 tablespoons vegetable or other neutral oil
Kosher salt and freshly ground black pepper
½ lemon
Fennel pollen (optional)
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Cut the fennel bulb in half lengthwise, then remove the core and slice the fennel lengthwise into ¼-inch strips.
[fc-article-number-end] [fc-article-number-start number="2"]Heat the oil in a No.10 (or larger) Field Skillet over medium-high heat. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until the fennel begins to brown around the edges, about 5 to 7 minutes.
[fc-article-number-end] [fc-article-number-start number="3"]Cover the skillet with a lid, lower the heat to medium and cook for 5 minutes. Uncover the skillet, add a tablespoon or two of water and cook, stirring occasionally, until the fennel is softened and golden brown all over, about 5 minutes, adding another splash of water if the skillet dries out.
[fc-article-number-end] [fc-article-number-start number="4"]Transfer the fennel to a serving dish, squeeze the lemon half over, and stir to combine. Season with fennel pollen (if using), and serve.
[fc-article-number-end]As with onions, garlic, and other vegetables, caramelized fennel, especially when cooked in a healthy amount of seasoning-friendly oil, is one of the best ways to break in your Field Skillet and start it down the path of naturally nonstick seasoning.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_bfast_sando_skillet_sq.jpg?v=1629989440" plain_in="The Field Guide to" highlight="Breakfast Sandwiches" plain_out="" tagline="Roll or bun, fried or scrambled, sausage or bacon—tell us how you sandwich, and we'll tell you who you are." url="/blogs/journal/cast-iron-skillet-breakfast-sandwich-guide"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_smash_burger_667sq.jpg?v=1634579691" plain_in="Cast Iron Skillet" highlight="Smash Burgers" plain_out="" tagline="Use a cast iron skillet to maximize the power of the Maillard reaction." url="/blogs/journal/cast-iron-smash-burgers"] [fc-related-posts-end]]]>
It takes less than an hour, start to finish, to make this fragrant, North African-inspired dish. Not only do we love the fact that this low-prep meal goes from oven to table and can serve a big crowd, but it’s endlessly adaptable to other cuisines by swapping out the spices and add-ins.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_chicken_rice_DDXL_4x5_800w.jpg?v=1666531116"] [fc-recipe-start title="Baked Chicken and Rice with Dates and Pistachios" yield="10 to 12 servings" ] [fc-recipe-col1-start]12 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
¼ cup plus 3 tablespoons olive oil or vegetable oil, plus more as needed
1 large onion, diced
6 garlic cloves, chopped
3 cups basmati rice
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon cinnamon
⅓ cup harissa sauce or ¼ cup harissa paste
1 cup diced dates or dried apricots
4 cups chicken stock
½ cup roasted pistachios
4 ounces feta cheese, crumbled (about 1 cup)
Lemon wedges, for serving
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Preheat the oven to 400°F. Pat the chicken dry with paper towels and season generously with salt and pepper.
[fc-article-number-end] [fc-article-number-start number="2"]Set a No.16 Double-Handled Skillet over two burners and heat over medium heat for a few minutes, rotating the pan a quarter turn a few times. Add ¼ cup olive oil to the pan and heat until it shimmers. Add the chicken thighs, skin side down, and cook until the skin is well browned and releases easily from the skillet, 5 to 7 minutes. Turn the chicken over and cook for 2 minutes longer. Transfer to a plate and set aside.
[fc-article-number-end] [fc-article-number-start number="3"]Add the onion and garlic to the skillet and cook, stirring frequently, until the onion is softened and beginning to brown, about 5 minutes. Add the remaining 3 tablespoons of olive oil along with the rice, spices, and 1 tablespoon salt. Cook, stirring constantly, until the rice is lightly toasted, 2 to 3 minutes.
[fc-article-number-end] [fc-article-number-start number="4"]Add the harissa, chicken stock and stir well. Once the liquid reaches a steady simmer, place the chicken, skin side up, on top of the rice and transfer the skillet to the oven. Bake for 20 minutes or until the rice has absorbed all of the liquid and the chicken reaches an internal temperature of 165°F.
[fc-article-number-end] [fc-article-number-start number="5"]Sprinkle the pistachios and feta over the rice and serve with lemon wedges.
[fc-article-number-end]The quick cook-time and blend of olive oil and chicken stock as cooking fats will keep developing seasoning happy. All the same, serve from the skillet first before transferring rice to separate dish in order to avoid pockets of moisture lingering on the cooking surface.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_duck_800sq.jpg?v=1638567024" plain_in="Maple-Tamari" highlight="Field Method" plain_out="Roasted Duck" tagline="Cooking a whole duck is much easier—and more foolproof—than you think." url="/blogs/journal/maple-tamari-roasted-duck"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_DDXL_burgers_800sq.jpg?v=1663180437" plain_in="" highlight="Skillet Smash Burgers" plain_out="for a Crowd" tagline="The No.16 Field Skillet is a burger-making machine." url="/blogs/journal/skillet-smash-burgers-for-a-crowd"] [fc-related-posts-end]]]>
Pasta e ceci (pasta with chickpeas) is a quick, cheap, filling, and highly adaptable pantry recipe we begin revisiting as soon as fresh tomato season is over. This Roman classic is quite thick and stewy as written, but can be thinned to a lighter, brothier consistency. We’ll often stir in handfuls of leafy herbs or hearty greens (kale, escarole, and so on) to turn this simple pasta into a main course.
While this is one of the few recipes in which canned chickpeas perform just as well as home-cooked ones, we like to make this pasta dish whenever we have a fresh batch of chickpeas, as their cooking liquid makes a great substitute for water or stock.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_pasta_e_ceci_800v.jpg?v=1665523141"] [fc-recipe-start title="One-Skillet Pasta with Chickpeas (Pasta e Ceci)" yield="4 servings" ] [fc-recipe-col1-start]¼ cup extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
½ teaspoon red pepper flakes (or to taste)
One 6-ounce can tomato paste (about 6 tablespoons)
Kosher salt and freshly ground black pepper
3 cups water, chicken or vegetable stock, or chickpea cooking liquid
2 cups (4 ounces) ditalini, anellini, orecchiette, or other small pasta
1½ cups cooked chickpeas or one 15-ounce cans chickpeas, drained and rinsed
2 tablespoons unsalted butter
Pecorino-Romano cheese, for serving
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Pour the olive oil into a No.10 Field Skillet and set over low heat. Add the garlic and pepper flakes and cook, stirring occasionally, until the garlic is light brown, about 5 minutes.
[fc-article-number-end] [fc-article-number-start number="2"]Stir in the tomato paste, 1 teaspoon salt, and water. Increase the heat to high and bring the liquid to a boil, then add the pasta and chickpeas. Bring the liquid to a steady simmer and cook, stirring occasionally, until the pasta is al dente, 10 to 15 minutes. The pasta will absorb most of the liquid; if you want a brothier pasta, add more to reach your desired consistency. Add the butter and stir until melted. Season the sauce to taste with salt and pepper.
[fc-article-number-end] [fc-article-number-start number="3"]Divide the pasta among bowls and grate a generous amount of cheese over each serving. Drizzle with olive oil and serve.
[fc-article-number-end]While the tomato paste-based sauce is slightly acidic, you’re not cooking it in your skillet long enough to do any damage to your seasoning. However, it’s best not to let the finished pasta sit for too long in the pan. Clean promptly.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end][fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/CS_DO_baked_pasta_related.jpg?v=1615124203" plain_in="Dutch Oven" highlight="Baked Pasta" plain_out="with Sweet Potatoes and Radicchio" tagline="Serve this colorful, rich dish straight from your Dutch oven." url="/blogs/journal/baked-pasta-with-sweet-potatoes-radicchio-and-hazelnuts"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/featured-image-cornbread-820.jpg?v=1613546347" plain_in="How to" highlight="Make Cornbread" plain_out="in a Cast Iron Skillet" tagline="Why cooking in your cast iron is the key to perfect cornbread crust" url="/blogs/journal/field-skillet-cornbread"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_brussels_sprouts_related.jpg?v=1615132108" plain_in="" highlight="Plant Power:" plain_out="Vegetarian Recipes for Cast Iron Cooking" tagline="The same qualitiesthat make proteins love cast iron also apply to vegetables." url="/blogs/journal/vegetarian-recipes-for-cast-iron-cooking"] [fc-related-posts-end]]]>
Making The New York Times’s plum torte is an annual rite of passage for us (and countless others) every September, when the newspaper republishes their most-popular recipe. Over the years we’ve tinkered with the original to fit various sizes of Field Skillets and to stretch further into autumn, as apples and pears replace late-summer plums and other stone fruit.
This version, scaled to match out No.6 Skillet, feeds four people, but can be doubled to accommodate a No.8 Skillet.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_apple_torte_800v.jpg?v=1665324857"] [fc-recipe-start title="Skillet Apple (or Pear) Torte" yield="4 servings" ] [fc-recipe-col1-start]2 medium apples (Fuji or Honeycrisp) or pears (Anjou or Bosc)
2 tablespoons turbinado or demerara sugar
½ cup granulated sugar
1 stick (½ cup) unsalted butter, softened
⅔ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¾ teaspoon ground ginger
2 large eggs
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Preheat the oven to 350°F and butter a No.6 Field Skillet.
[fc-article-number-end] [fc-article-number-start number="2"]Peel and core the apples, then cut into ¼-inch slices. In a No.8 (or larger) Field Skillet, add 2 tablespoons of butter and warm over medium-high heat until the butter has melted and the foaming has subsided. Add the apples and stir to coat in the butter. Add 1 tablespoon of turbinado sugar and cook, stirring occasionally, until the apples have started to soften and caramelize, about 5 minutes. Pour the contents of the skillet into a bowl and set aside.
[fc-article-number-end] [fc-article-number-start number="3"]In the bowl of a standing mixer fitted with a paddle, cream together the remaining 6 tablespoons of butter and the granulated sugar until fluffy. Add the flour, baking powder, salt, spices, and egg and beat until well combined.
[fc-article-number-end] [fc-article-number-start number="4"]Scrape the batter into the buttered No.6 Field Skillet and scatter the apple slices evenly on top. Sprinkle the top with the remaining turbinado sugar.
[fc-article-number-end] [fc-article-number-start number="5"]Bake the torte for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the torte cool in the skillet to room temperature.
[fc-article-number-end]Baking in a well-buttered cast iron skillet will always improve your pan’s seasoning.
Tip: clean the skillet you use to prepare the apple mixture while the torte bakes; excess sugar residue becomes more difficult to clean the longer it sits.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end][fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_biscuits_related_posst.jpg?v=1615060869" plain_in="Field Company's" highlight="Best Cast Iron Biscuits" plain_out="" tagline="The secret biscuit bliss lies in a cast iron skillet, and the combination of shortening and butter." url="/blogs/journal/cast-iron-skillet-biscuits"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_bread_camp_related.jpg?v=1615125100" plain_in="Field Company's" highlight="Bread Camp" plain_out="" tagline="Everything you need to know about baking bread in cast iron." url="/blogs/journal/field-company-bread-camp"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/EJM-pie-how-to-820.jpg?v=1613672442" plain_in="How to" highlight="Make a Pie in a Cast Iron Skillet" plain_out="" tagline="Why you should embrace butter, and ditch the pie plate forever." url="/blogs/journal/how-to-make-a-pie-in-a-cast-iron-skillet"] [fc-related-posts-end]]]>
Cornbread gets lots of (well-deserved) praise as a recipe that helps to build your cast iron skillet’s seasoning, but focaccia deserves at least as much attention, thanks to the abundance of oil you use throughout the bread-making process.
This recipe is almost identical to our favorite foolproof focaccia recipe, with the addition of tomatoes, onion, and herbs to show how easy it is to dress up this leavened loaf. You don’t need to replicate our choice of add-ons, either; there are nearly endless options for ingredients you can sprinkle over the dough just before (or after) baking.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_tomato_onion_focaccia_4x5_800.jpg?v=1663509730"] [fc-recipe-start title="Skillet Focaccia with Tomatoes, Onions, and Herbs" yield="8 to 12 servings" ] [fc-recipe-col1-start]1½ teaspoons sugar
1 envelope (2¼ teaspoons) active dry yeast
3½ cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons extra-virgin olive oil, plus more for your hands
2 tablespoons unsalted butter, at refrigerator temperature
6 ounces cherry tomatoes, halved (about 1 cup)
½ cup thinly sliced red onion
1 tablespoon chopped rosemary
¼ cup thinly sliced basil (optional)
Flaky salt
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]In a medium bowl, whisk the sugar into 1¼ cups lukewarm (not hot) water. Sprinkle the yeast over and let sit for at least 10 minutes, until the yeast is visibly bubbling and foamy. If no bubbles form your yeast might be dead—try again with another packet!
[fc-article-number-end] [fc-article-number-start number="2"]In a medium bowl, whisk together the flour and salt. Add the dry ingredients to the bloomed yeast and mix until a wet, shaggy dough forms and no dry spots remain.
[fc-article-number-end] [fc-article-number-start number="3"]Pour 2 tablespoons of olive oil into a large bowl. Transfer the dough to the bowl and toss a few times to thoroughly coat in the olive oil. Cover the bowl with plastic wrap and let rise at room temperature until doubled in size, about 3 hours.
[fc-article-number-end] [fc-article-number-start number="4"]Coat the inside of a No.12 Field Skillet with 2 tablespoons of cold butter. Pour 2 tablespoons of olive oil into the center of the pan. Transfer your dough to the skillet and toss it in the olive oil several times, roughly shaping it into a ball as you go, and deflating some of the air that’s inside.
[fc-article-number-end] [fc-article-number-start number="5"]Very loosely cover dough with plastic wrap and leave the skillet in a warm, dry place to rise (if it’s the summer, outside works well; if it’s winter, preheat your oven and leave the skillet on the stovetop). Let it rise for about 1 to 2 hours, until the dough has just reached the sides of the pan.
[fc-article-number-end] [fc-article-number-start number="6"]When the dough has almost finished rising, preheat the oven to 425°F.
[fc-article-number-end] [fc-article-number-start number="7"]Once the dough has just reached the edges of the skillet, rub a little bit of olive oil on your hands and begin dimpling the dough with your fingers. You want to create divots all across the top of the bread, and press your fingers down until they just touch the bottom of the pan. If your dough didn’t quite reach the edges of the skillet in some spots, you can stretch it a bit here; but be careful not to deflate it too much.
[fc-article-number-end] [fc-article-number-start number="8"]Gently press the cherry tomatoes, cut side up, into some of the dimples. Sprinkle the onion and rosemary over the top of the dough. Drizzle the focaccia with the remaining 2 tablespoons of olive oil and sprinkle with flaky salt.
[fc-article-number-end] [fc-article-number-start number="9"]Bake for 20 to 25 minutes, or until the focaccia is golden brown around the edges. Remove the focaccia from the skillet a few minutes after it comes out of the oven and transfer to a wire rack or cutting board. Sprinkle with the basil, if using, and serve warm or at room temperature.
[fc-article-number-end]Though olive oil isn’t the best oil for seasoning a skillet, it still is great at helping you develop a baseline of seasoning, especially in newer cookware.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_biscuits_related_posst.jpg?v=1615060869" plain_in="Field Company's" highlight="Best Cast Iron Biscuits" plain_out="" tagline="The secret biscuit bliss lies in a cast iron skillet, and the combination of shortening and butter." url="/blogs/journal/cast-iron-skillet-biscuits"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_bread_camp_related.jpg?v=1615125100" plain_in="Field Company's" highlight="Bread Camp" plain_out="" tagline="Everything you need to know about baking bread in cast iron." url="/blogs/journal/field-company-bread-camp"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/EJM-pie-how-to-820.jpg?v=1613672442" plain_in="How to" highlight="Make a Pie in a Cast Iron Skillet" plain_out="" tagline="Why you should embrace butter, and ditch the pie plate forever." url="/blogs/journal/how-to-make-a-pie-in-a-cast-iron-skillet"] [fc-related-posts-end]]]>
It all started with the most classic of cast iron sizes, the No.8 Field Skillet, but as our company (and product line) has grown over the years, we’ve sized our cookware both down and way, way up, culminating in our latest release, the No.16 Double-Handled Skillet.
While smaller skillets have many uses around the kitchen, larger pieces of iron offer enough cooking surface to unlock both new recipes and more advanced techniques, both on the stove and over a grill or live fire.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_farmers_breakfast_1000.jpg?v=1617401153"] [fc-content-caption-right-start]If you’re the proud owner of a No.12 or No.16 Field Skillet, the following tips will help you get the most out of your XL and XXL cookware.
While nothing beats cast iron at retaining heat, any size of cast iron skillet will have its relative hotspots, though this feature (not a flaw; read on) is more noticeable in larger pans. When we want to start with an evenly heated cooking surface, we preheat our skillet over a medium flame for several minutes, rotating the pan a quarter turn every minute or so. If you’re working with a smaller stovetop, you can also heat the No.16 Double-Handled Skillet over two burners, rotating the pan in a similar fashion.
One of our favorite ways to use the No.16 Double-Handled Skillet is to cook up a big breakfast or brunch spread, essentially using the skillet as a large, round griddle. When doing so, we start by cooking fatty proteins—typically bacon or sausage, occasionally a juicy steak—first, which renders fat that can be used to cook (and flavor) our hash browns, eggs, and other components.
With many recipes, a larger skillet’s abundance of space also allows us to combine a step or two—or dirty less cookware. Proteins and sides can be cooked in unison, and burgers, buns, and more can be prepared at the same time.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Benjamin Muller" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_no16_burgers_800v.jpg?v=1655778371"] [fc-content-caption-right-start]As we mentioned above, all cast iron skillets have hotspots, which can be exploited on larger skillets to cook different ingredients at different temperatures, which is especially helpful when preparing a full meal in one pan. Unless you’re cooking on induction burners, the hottest part of the cooking surface will be found above where your heat source hits the pan, with a less-hot zone located around the perimeter (assuming you’re centering your skillet over the heat source).
While cast iron is the most versatile tool in the kitchen, it also makes for a utilitarian serving vessel at the table. Not only is a large cast-iron skillet a handsome centerpiece, the pan’s excellent heat retention will keep your braises, roasts, and one-dish feasts warm far longer than glass, ceramics, or stoneware.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Lauren V. Allen" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_thx_duck_1000.jpg?v=1637461976"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_duck_800sq.jpg?v=1638567024" plain_in="Maple-Tamari" highlight="Field Method" plain_out="Roasted Duck" tagline="Cooking a whole duck is much easier—and more foolproof—than you think." url="/blogs/journal/maple-tamari-roasted-duck"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/clean-chain-mail-sq.jpg?v=1613672256" plain_in="The" highlight="Field Method" plain_out="for Cast Iron Care & Maintenance" tagline="How to use Field Seasoning Oil to develop durable non-stick seasoning." url="/pages/cast-iron-cleaning-care-field-method"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_DDXL_burgers_800sq.jpg?v=1663180437" plain_in="" highlight="Skillet Smash Burgers" plain_out="for a Crowd" tagline="The No.16 Field Skillet is a burger-making machine." url="/blogs/journal/skillet-smash-burgers-for-a-crowd"] [fc-related-posts-end]]]>We originally categorized this recipe as a “bread,” but if we’re being honest with ourselves, it’s actually a cake (just as most “banana breads” are). Whatever you want to call it, know that it comes together very quickly, comes out of the oven supremely moist, and is equally welcome at the breakfast table or as a not-too-sweet dessert.
Speaking of dessert, you can push the recipe further into cake territory by mixing in a large handful of nuts and/or dried fruit, and topping it with cream cheese frosting, which would make it very similar to carrot bread cake.
1 tablespoon unsalted butter, for the skillet
3 large eggs
⅓ cup Greek yogurt
1 pound zucchini (about 2 medium), coarsely grated
⅔ cup light brown sugar
⅓ cup granulated sugar
⅓ cup olive oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
Finely grated zest of 1 lemon (about 1 tablespoon)
1 tablespoon turbinado or demerara sugar (optional)
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Preheat the oven to 350°F and position a rack in the center. Coat the inside of a No.8 Field Skillet with butter.
[fc-article-number-end] [fc-article-number-start number="2"]In a large bowl, combine the eggs, yogurt, sugars, and olive oil and whisk until the eggs are broken up. Add the zucchini and stir with a spatula to combine.
[fc-article-number-end] [fc-article-number-start number="3"]In another bowl, whisk together the flour, baking powder, baking soda, spices, salt, and lemon zest until well combined. Gently fold the dry ingredients into the wet ingredients.
[fc-article-number-end] [fc-article-number-start number="4"]Pour the batter into the skillet. Sprinkle the top with the turbinado sugar, if using.
[fc-article-number-end] [fc-article-number-start number="5"]Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the skillet for 15 minutes, then transfer to a wire rack and let cool completely before serving.
[fc-article-number-end]In seasoning terms, this recipe is very similar to cornbread—that is to say, excellent. A coating of melted butter helps prevent sticking, while a full skillet of batter means that all surfaces, side walls included, will benefit. Like cornbread, it's important not too store your zucchini bread (cake?) in the skillet for too long: left in the pan overnight or in the fridge, the dense cake (bread?) will trap moisture against the cooking surface, causing damage to your seasoning.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/DP_peach__skillet_cake_800sq.jpg?v=1631821822" plain_in="Peach and Almond" highlight="Skillet Cake" plain_out="" tagline="Make this versatile stone-fruit skillet cake all summer long." url="/blogs/journal/peach-and-almond-skillet-cake"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/featured-image-cornbread-820.jpg?v=1613546347" plain_in="How to" highlight="Make Cornbread" plain_out="in a Cast Iron Skillet" tagline="Why cooking in your cast iron is the key to perfect cornbread crust" url="/blogs/journal/field-skillet-cornbread"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_biscuits_related_posst.jpg?v=1615060869" plain_in="Field Company's" highlight="Best Cast Iron Biscuits" plain_out="" tagline="The secret biscuit bliss lies in a cast iron skillet, and the combination of shortening and butter." url="/blogs/journal/cast-iron-skillet-biscuits"] [fc-related-posts-end]]]>
Pimento cheese, a spicy cheese spread made from mayonnaise, cheddar, and pimento peppers, makes an ingenious filling for these bacon-wrapped poppers from the West Texas-based chef Madison Collins.
We make this recipe year round as a quick snack or appetizer, but it’s also portable enough for barbecues and camp cookouts (so long as you bring your Field Skillet along!)
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Travis Perkins" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/TP_jalapeno_pimento_poppers_1000.jpg?v=1661034389"] [fc-content-caption-right-start]
You can buy prepared pimento cheese at most grocery stores in the American south, (and some above the Mason-Dixon line as well). Our favorite store-bought brand is from the Texas-based company Price's, and Trader Joe's makes a decent pimento cheese as well.
[fc-content-number-end] [fc-content-number-start number="2"]Even better, make your own pimento cheese! Our go-to recipe comes from the Raleigh-based Ashley Christensen (its secret: toasted peppercorns), and we love chef Sean Brock’s pickle-y version as well.
[fc-content-number-end] [fc-content-number-start number="3"]For a vegetarian version of this recipe, skip the bacon and roast the poppers in a 425°F oven for 10 to 15 minutes, or until the peppers are tender.
[fc-content-number-end][fc-recipe-start title="Jalapeño-Pimento Cheese Poppers" yield="6 servings (12 poppers)" ] [fc-recipe-col1-start]6 jalapeño peppers
1 cup pimento cheese, at refrigerator temperature
12 slices thin-cut bacon
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Working in batches, warm the bacon slices in a No.10 (or larger) Field Skillet over medium-low heat until they’ve rendered some of their fat and begin to lightly brown, 5 to 7 minutes. Transfer the bacon to a plate and repeat with the remaining slices, pouring out any rendered fat between batches.
[fc-article-number-end] [fc-article-number-start number="2"]Slice each jalapeño in half lengthwise, then remove the seeds. Fill each pepper with pimento cheese (do not overfill). Wrap each pepper with a slice of par-cooked bacon and secure with a toothpick.
[fc-article-number-end] [fc-article-number-start number="3"]Heat a No.10 (or larger) Field Skillet over medium-high heat for a few minutes. Add the poppers, cut side down, and cook until the bacon is well browned and crispy, 4 to 6 minutes. Flip the poppers over, lower the head to medium, and continue cooking until the bacon is crisp on the bottom, 5 to 7 minutes longer. Serve.
[fc-article-number-end]When cooking bacon—or in this case, par-cooking to render fat—keep an eye on the heat to avoid overcooking or burning the bacon, and to make sure it won't stick to your skillet. You'll know your bacon strips are ready to flip when they start to release from the cooking surface with little resistance.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_steak_800sq.jpg?v=1623877632" plain_in="Grilled and Reverse-Seared" highlight="Skillet Steaks" plain_out="" tagline="A new twist on the best way to cook thick steaks." url="/blogs/journal/grilled-and-reverse-seared-cast-iron-skillet-steak"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_griddle_sliders_800sq.jpg?v=1652563149" plain_in="Cast Iron" highlight="Griddled Onion Sliders" plain_out="" tagline="An onion-y homage to our favorite diner burger." url="/blogs/journal/griddled-onion-sliders"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_biscuits_related_posst.jpg?v=1615060869" plain_in="Field Company's" highlight="Best Cast Iron Biscuits" plain_out="" tagline="The secret biscuit bliss lies in a cast iron skillet, and the combination of shortening and butter." url="/blogs/journal/cast-iron-skillet-biscuits"] [fc-related-posts-end]]]>
One of the more common misconceptions about cast iron cookware is that you shouldn’t cook any acidic foods in your pans. While it’s true that simmering acidic ingredients in cast iron for longer periods of time can impart a metallic taste and/or remove some of your pan’s seasoning, you can safely cook lots of things without having to worry about off flavors or damaged pans.
Here's how to do it:
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Christopher Simpson" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/pan-con-tomate-1200.jpg?v=1596055437"][fc-content-number-start number="1"]When cooking acidic foods in cast iron, it’s best to keep the cooking time below 30 minutes; any longer and your sauce might begin to taste metallic, or your dutifully maintained pan might lose some of its seasoning.
[fc-content-number-end] [fc-content-number-start number="2"]If you’re using cast iron cookware that has a durable foundation of seasoning, your pan will be able to handle more acidic ingredients and longer cooking times than a brand-new skillet. To help you better understand how specific recipes will affect your skillet, we include a “seasoning rating” at the bottom of each of our recipes that explains their impact on your cookware.
[fc-content-number-end] [fc-content-number-start number="3"]When cooking acidic sauces, stews and the like, it helps to know the general pH level (i.e. acidity) of your ingredients. Canned tomatoes—a common ingredient for many sauces‚ have a pH of around 4, which is less acidic than wine (3 to 4), vinegar (2.5), and citrus juice (around 2). The takeaway? It’s safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.
[fc-content-number-end] [fc-content-number-start number="4"]We always advocate cleaning your cast iron pans as soon as you can after you’ve finished using them, but it’s especially important to do so when you’ve cooked higher-acid foods in them. If you forget to do the dishes, don’t worry: Even if your pan’s seasoning takes a hit, you can restore it with regular cooking, or a good re-seasoning.
[fc-content-number-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/MSK_tomato_galette_800sq.jpg?v=1627824841" plain_in="Cast Iron" highlight="Tomato Galette" plain_out="" tagline="A freeform peak-season tomato pie with Indian flavors." url="/blogs/journal/tomato-galette-with-spiced-beans-and-cheddar"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/DKP_eggplant_parm_800sq.jpg?v=1635010120" plain_in="Cast Iron Skillet" highlight="Eggplant Parm" plain_out="" tagline="Skip the frying, avoid the oil-soaked eggplant. All you need for eggplant parm is a single skillet." url="/blogs/journal/cast-iron-skillet-eggplant-parm"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_steak_800sq.jpg?v=1623877632" plain_in="Grilled and Reverse-Seared" highlight="Skillet Steaks" plain_out="" tagline="A new twist on the best way to cook thick steaks." url="/blogs/journal/grilled-and-reverse-seared-cast-iron-skillet-steak"] [fc-related-posts-end]]]>Sometimes, the simplest recipes remind us why cast iron is so great. This recipe from the West Texas-based pastry chef Madison Collins, uses a Field Griddle's excellent heat retention to blister sweet (and occasionally spicy) shishito peppers to make a quick-and-easy snack that’s portable enough for your next camping trip.
[fc-content-caption-right-end] [fc-image-caption-right caption="Photo: Travis Perkins" img_url="https://cdn.shopify.com/s/files/1/1569/9031/files/TP_shishito_1000.jpg?v=1659279287"] [fc-content-caption-right-start]If you can’t find shishito peppers, look for their cousins, padrón peppers, which are similar in appearance but slightly more spicy.
[fc-content-number-end] [fc-content-number-start number="2"]A sprinkle of flaky salt adds a much-appreciated crunch to the peppers. We love the extra hit of campfire flavor added by smoked salt; Jacobsen and Maldon are our favorite brands, or you can make your own using this clever trick.
[fc-content-number-end] [fc-recipe-start title="Blistered Shishito Peppers with Lemon and Smoked Salt" yield="6 servings" ] [fc-recipe-col1-start]10 ounces shishito peppers
2 tablespoons canola or vegetable oil
1 tablespoon fresh lemon juice
Flaky salt (preferably smoked salt), to taste
1 lemon, for zesting
The Field Method for Cast Iron Care
[fc-recipe-col1-end] [fc-recipe-col2-start]Preheat a No.9 Griddle (or No.8 Skillet) over medium-high heat for a few minutes, or until a splash of water evaporates upon contact. Meanwhile, toss the peppers and oil together in a mixing bowl.
[fc-article-number-end] [fc-article-number-start number="2"]When the griddle is hot, add the peppers and cook, without stirring, until blistered and beginning to char on the bottom, 3 to 4 minutes. Turn the peppers over and continue cooking until the other side is blistered, 1 to 2 minutes longer.
[fc-article-number-end] [fc-article-number-start number="3"]Transfer the peppers to a serving bowl, add the lemon juice and salt, and toss. Grate some lemon zest over the peppers and serve.
[fc-article-number-end]A quick blister over medium-high heat won't do much to add seasoning to your griddle, but it will clean up with just a quick paper towel wipe—exactly what you're looking for from a campfire meal.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
[fc-recipe-col2-end] [fc-recipe-end] [fc-signup image="https://cdn.shopify.com/s/files/1/0019/3875/1545/files/eggpan.png?v=1613180376" title="Stay in touch" tagline="Sign up for updates on all things cast iron and Field Company." cta="Subscribe" klaviyo_id="PmDNgM"] [fc-related-posts-start title="Other Posts You Might Enjoy" tagline="Cast Iron Cooking, Care & Maintenance" see_more_url="/blogs/journal"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/BM_konro_steak_800sq.jpg?v=1623877632" plain_in="Grilled and Reverse-Seared" highlight="Skillet Steaks" plain_out="" tagline="A new twist on the best way to cook thick steaks." url="/blogs/journal/grilled-and-reverse-seared-cast-iron-skillet-steak"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_griddle_sliders_800sq.jpg?v=1652563149" plain_in="Cast Iron" highlight="Griddled Onion Sliders" plain_out="" tagline="An onion-y homage to our favorite diner burger." url="/blogs/journal/griddled-onion-sliders"] [fc-related-post image="https://cdn.shopify.com/s/files/1/1569/9031/files/LVA_biscuits_related_posst.jpg?v=1615060869" plain_in="Field Company's" highlight="Best Cast Iron Biscuits" plain_out="" tagline="The secret biscuit bliss lies in a cast iron skillet, and the combination of shortening and butter." url="/blogs/journal/cast-iron-skillet-biscuits"] [fc-related-posts-end]]]>