No.8 Skillet & Lid Set

I have regular cast iron pans (Lodge) which are the same size as my new Field Pans (6" and 8"). My Lodge pans are pretty much non-stick If I'm diligent about using proper heat, mostly medium low to medium high. Lodge pans are rougher and harder to keep in shaple and too heavy for me, but they can be maintained. The premium pans that I just love to cook with are my new Field cast Iron pans. They tuly are Premium, amazingly smooth, easier to maintain, and lighter weight. They are a joy to use. I took Field's advice to sautee onions over medium-low heat with a couple of tablespoons of a high heat oil until the onions turned brown and sweet. Cooking the onions low and slow did help "treat" the pans. I fried eggs next and b. oth pans were completely non-stick follwing the onion treatment. Here's the other great thing I learned after leaving the burner on too high. These pans heat up quickly and can get hotter than my regular pans. I takes a bit of getting used to. Field's CI pans recover from to high heat with much less effort than my other cast iron pans. I first clean them with a brush, then a metal chainmail cleaner. They clean up quickly and it's easy to feel anything still stuck, or the smooth surface of the pan when any residue is gone. I love feeling the smoothness of these pans that tells me they are clean. My final conclusion is I love these pans and very happy I bought them. They are superior than any other CI pans I've used.