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.
The Goldilocks Weight
✘ 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.
Thinner Walls, Thicker Walls
Weight distribution matters. During the machining process, we remove more iron from the sidewalls, leaving a thicker cooking surface for a perfectly seared meal.
Ours vs. Theirs
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. Read our in-depth comparison of Field vs Lodge Cast Iron.
