"Field Company makes lightweight, beautifully smooth cast iron pans...the No. 8 pan has been a winner in our review for years."
"The Best Cast-Iron Skillets for a Lifetime of Searing, Frying, and Roasting"
"This pan is beautiful."
"A modern classic, designed to be lighter, smoother, and easier to handle than your average cast iron"
Own Less.
Love it More.
A well-seasoned cast iron skillet is the only pan you need in your kitchen. Cast iron’s heat retention and knack for developing a natural non-stick surface benefits nearly every kind of cooking.
The Field Difference
Find Your Perfect Size
From single servings to family feasts, each Field skillet is designed for specific uses.
No.4
Diameter: 6¾"
Cooking Area: 5¼"
Weight: 1.8 lbs
1 serving
Solo Cooking
Fried eggs
No.5
Diameter: 7¼"
Cooking Area: 4¾"
Weight: 2.2 lbs
1-2 servings
Chef Skillet
Sides • Omelettes
No.6
Diameter: 8⅜"
Cooking Area: 7"
Weight: 3 lbs
1-2 servings
Couples
Scrambled eggs
No.8
Diameter: 10¼"
Cooking Area: 8¾"
Weight: 4.5 lbs
2-4 servings
Medium Family
3-4 Chicken breasts
No.10
Diameter: 11⅝"
Cooking Area: 9¾"
Weight: 6 lbs
4-6 servings
Large Family
Whole roast chicken
No.12
Diameter: 13⅜"
Cooking Area: 11½"
Weight: 8 lbs
6-8 servings
Entertaining
Deep dish pizza
Frequently Asked Questions
Most modern cast iron is heavy and rough—sold "as cast" to save on costs. Field skillets are machined smooth, modeled on the best vintage cookware—thinner walls, less weight, and a surface that builds great seasoning fast.
It's how cast iron used to be made, done even better.
Like all Field skillets, it's made in the US with iron sourced from US vendors. A few coats of organic seasoning oil are baked into the surface so you can start using it as soon as you get it.
No chemical coatings, no PFAS of any kinda. Just iron and oil.
Every Field skillet comes ready to cook, pre-seasoned with several coats of organic oil. The nonstick surface only gets better the more you cook and will continue to develop from the oils you cook with.
Yes—all of our cast iron products work on induction. Cast iron is naturally magnetic, which is exactly what induction cooktops require (even if the bottom of the pan doesn't have full contact). You are also welcome to try the pan for 45 days with your own stove to make sure it's right for you.
During our years of testing we found traditional pour spouts just don’t work that well. They still drip.
So we removed them. Field's curved walls flare like a spoutless pitcher—liquid pours cleanly from anywhere around the rim. Uniform wall thickness throughout keeps weight down without sacrificing strength.
“We found it easy to pour hot grease over the edge without dripping” - Wirecutter
Field Skillets aren't as light as throwaway nonstick—but they're not unnecessarily heavy either. After years studying our favorite vintage pans, we found the sweet spot: 4.3–4.5 lbs for a 10-inch skillet. Light enough to maneuver. Thick enough for serious heat. Go above that range and you're just adding weight without adding performance. Go below and the pan becomes vulnerable to warping. It's the same weight as a Griswold—one of the finest skillets ever made. Not a coincidence.
Recipes
View All Recipes →
- David A.Verified BuyerReviewingNo.6 Cast Iron Skillet #6 - 8 3/8"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 starsYesterdayGreat Pan
I'm very happy with my purchase. I use almost daily for fried eggs or just about anything.. the pan came pre-seasoned but as I am continuing to use, cleanup is getting easier and easier.
- Jim B.Verified BuyerReviewingNo.6 Cast Iron Skillet #6 - 8 3/8"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 stars2 days agoI use it almost everyday.
Perfect size for eggs, heats evenly, cleaning is a breeze. Absolutely love it!
- William B. W.Verified BuyerReviewingLeather Handle Cover Cognac / StandardI recommend this productRated 5 out of 5 stars3 days agoWell Done!
Very good insulator. Good grip on handle. Well crafted using good materials. Should consider making some hot pads slightly larger than the circumference of the pan bottoms for hot pan placement during switch overs.
- Laura A.Verified BuyerReviewingNo.12 Cast Iron Skillet #12 - 13 3/8"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 stars3 days agoWorth it. Wish I hadn’t waited so long.
Wonderful! I love the heat distribution and how everything browns evenly. I love using it stovetop and, then, putting it in the oven.
- Ed S.Verified BuyerReviewingLeather Handle Cover Cherry / StandardI recommend this productRated 5 out of 5 stars1 week agoWorks well, fits tight
Every piece should get a leather handle cover.
If you’re cooking with 2 pans, you have to swap it over so you don’t burn yourself.
Not well thought out