Cast iron cooks are always looking for something bigger: for larger proteins, more room for crispiness to happen, and above all more delicious food to share. We made the Double-Handled No.16 Skillet for you, the ambitious cooks who live to entertain and demand the best tools for the job.
Vintage pans in size No.14 and up are few and far between, and priced accordingly. Why? These rare pieces are prized for their exemplary craftsmanship, and simply because so few survive. And those that do are the best of the best. We designed the Field No.16 in the image of our vintage forebears, but it's no curiosity: this is a new skillet, every bit as durable as a standard No.8, that's meant to be used. Get your hands on a modern heirloom, the kind of cast iron you can't find anywhere else.
Field Skillets match traditional vintage sizing conventions where the “number” corresponds not to diameter in inches, but to the burner ring size on an old-fashioned wood-burning stove—or at least that's the case for our classic single-handle skillets. Larger sizes tended to vary substantially across vintage cookware: some manufacturers topped out at No.14, or skipped ahead a few sizes to No.20, generally the very largest size the line could produce.
The Field No.16 measures 16 ¾” from edge to edge. That's a couple inches wider than most vintage No.14 skillets, but not quite as massive as cookware marked "No.20." We dialed in our No.16 size to fit comfortably in most conventional ovens and on the surface of a 22" kettle grill. Here's how the Field No.16 measures up:
- 16 ¾" top diameter (edge-to-edge)
- 14 ¾" cooking surface
- 20 ⅝" width, including handles
- 4" handle width, for gloved hands of all sizes!
- 2 ⅛” depth
- 6.5 quart volume
- 14.75 lbs weight total weight
Please measure your oven width and depth to ensure a 16 ¾" x 20 ⅝" skillet (including handles) will fit comfortably.
A well-seasoned cast iron pan achieves a naturally non-stick cooking surface without harmful chemicals or engineered coatings. Your skillet will arrive pre-seasoned with grapeseed oil, so it’s ready to cook right away. Cast iron gets hot and stays hot, making it the ideal cookware material for live-fire searing and oven-roasting large proteins or big batches of vegetables.
For best performance, use the No.16 Skillet in the oven, over large stovetop burners, on the grill, or over live fire. Due to the skillet's large size, its performance may be diminished on induction burners.
Field Cast Iron is 100% Made in the USA. We work with recycled iron sourced from American vendors, and pour our cast iron cookware using green sand castings—just like the most celebrated vintage cast iron manufacturers, Griswold and Wagner.
Our naturally non-stick cooking surface comes from multiple coats of grapeseed oil pre-seasoning. No teflon, no dirty tricks.
For best performance, use the No.16 Skillet in the oven, over large stovetop burners, on the grill, or over live fire. Due to the skillet's large size, its performance may be diminished on induction burners.
To keep your No.16 Skillet in top condition:
- Pre-heat in the oven before cooking.
- Use acidic ingredients sparingly.
- Clean according the Field Method for Cast Iron Care & Maintenance .
- Hand-wash only. Never in the dishwasher.
- Towel dry or heat to dry on the stovetop. Never drip-dry or store wet.
Most importantly, cook often!
