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4.9
Rated 4.9 out of 5 stars
314 Reviews

No.12 Skillet & Lid Set

$425
$350
  • 45 day trial

    45-Day Trial

  • easy returns

    Easy Returns

  • lifetime warranty

    Lifetime Warranty

The No.12 Field Skillet with its matching-size 13 ⅜" seasoned cast iron lid.

Skillet, lid, and knob are all 100% cast iron and Made in the USA. Our vintage-style lid design includes self-basting ridges, to ensure even braising and steaming for stovetop and oven cooking.

The No.12 Field Skillet with its matching-size 13 ⅜" seasoned cast iron lid.

Skillet, lid, and knob are all 100% cast iron and Made in the USA. Our vintage-style lid design includes self-basting ridges, to ensure even braising and steaming for stovetop and oven cooking.

Story Dimensions Materials Origin Care & Use

The 13 ⅜" No.12 cast iron lid turns our extra-large Field Skillet into the biggest braising pan in your kitchen.

The No.12 is the Field Skillet you reach for when you're cooking for a crowd, making larger batches, or want to give your proteins and vegetables plenty of room to spread out and crisp up properly. The matching cast iron lid gives you precise control over braising, steaming, and melting—really any technique where steam and moisture work together to deliver precisely fork-tender foods.

No.12 is a vintage-style size: from edge-to-edge, it measures 13 ⅜" and the lid is a tight fit.

No.12 Skillet:

  • 13 ⅜" top
  • 11 ½" cooking surface
  • 8 lbs

No.12 Lid:

  • 13 ⅜" diameter
  • 6 lb 5 oz
  • 5" height (closed, including skillet)

The No.12 Skillet, Lid, and knob are 100% cast iron.

Every piece of Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.

Field cast iron is made in the USA, using recycled iron sourced from American vendors, and following the same vintage-style green sand casting process used by our predecessors—with a few modern innovations.

Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.

Follow the Field Method for Cast Iron Care & Maintenance to keep your cast iron cookware clean and well-seasoned:

  1. Use the Natural Fiber Brush to scrub away food residue.
  2. Use the Chain Mail Scrubber to remove and stubborn food particles, and to gently scuff cast iron surfaces.
  3. Apply a dab of Cast Iron Seasoning Oil to a clean, dry skillet.

Like all cast iron cookware, our cast iron lids should never be cleaned in the dishwasher, or left to drip or air-dry.

Story

The 13 ⅜" No.12 cast iron lid turns our extra-large Field Skillet into the biggest braising pan in your kitchen.

The No.12 is the Field Skillet you reach for when you're cooking for a crowd, making larger batches, or want to give your proteins and vegetables plenty of room to spread out and crisp up properly. The matching cast iron lid gives you precise control over braising, steaming, and melting—really any technique where steam and moisture work together to deliver precisely fork-tender foods.

Dimensions

No.12 is a vintage-style size: from edge-to-edge, it measures 13 ⅜" and the lid is a tight fit.

No.12 Skillet:

  • 13 ⅜" top
  • 11 ½" cooking surface
  • 8 lbs

No.12 Lid:

  • 13 ⅜" diameter
  • 6 lb 5 oz
  • 5" height (closed, including skillet)
Materials

The No.12 Skillet, Lid, and knob are 100% cast iron.

Every piece of Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.

Origin

Field cast iron is made in the USA, using recycled iron sourced from American vendors, and following the same vintage-style green sand casting process used by our predecessors—with a few modern innovations.

Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.

Care & Use

Follow the Field Method for Cast Iron Care & Maintenance to keep your cast iron cookware clean and well-seasoned:

  1. Use the Natural Fiber Brush to scrub away food residue.
  2. Use the Chain Mail Scrubber to remove and stubborn food particles, and to gently scuff cast iron surfaces.
  3. Apply a dab of Cast Iron Seasoning Oil to a clean, dry skillet.

Like all cast iron cookware, our cast iron lids should never be cleaned in the dishwasher, or left to drip or air-dry.

Cooking with a Cast Iron Lid

Use the Cast Iron Lid's self-basting ridges to maximize your skillet's capabilities: learn how to braise, steam, and melt with a Field lid, starting with braised chicken thighs.

Read More
History of the Self-Basting Lid

Field Skillets draw inspiration from the lighter, smoother skillets of America’s cast iron manufacturing heyday. For our first lid, we put our spin on a cast iron innovation.

Read More

Field Cast Iron

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4.9
Rated 4.9 out of 5 stars
Based on 314 reviews
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314 reviews
  • Taylor G.
    Verified Buyer
    Reviewing
    No.12 Cast Iron Skillet #12 - 13 3/8"
    I recommend this product
    What type of stovetop do you primarily use with your cast iron?? Gas, Grill/Fire
    Rated 5 out of 5 stars
    20 hours ago
    10/10 Skillets

    I am a connoisseur of cast iron skillets (self promoted of course :) )and I absolutely love these skillets. I have since purchased them for two wedding gifts and one for my parents. I previously have used Lodge Skillets, but have used an aggressive grinding to get them as absolutely sanded smooth as I possibly can. These have worked well, but nothing compared to the craftsmanship of these Field Company skillets. I absolutely rave about them and have since insisted that any friend who is getting married place them at the top of their wedding registry. What is better than a gift which you can take care of, use for your entire life, and then pass off to the next generation in an even more valuable state?

    Great skillets and I would highly highly recommend.

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  • Jennifer T.
    Verified Buyer
    Reviewing
    No.12 Cast Iron Skillet #12 - 13 3/8"
    I recommend this product
    What type of stovetop do you primarily use with your cast iron?? Gas
    Rated 5 out of 5 stars
    Yesterday
    My cast-iron skillet

    I do like the cast-iron skillet. And I have noticed overtime things are not sticking as much as I build up my seasoning. I’m glad you sent the email showing the description of what the pan would look like overtime as your building that has helped a lot cause I had me worried. I do wish that handle covers would’ve come with the purchase seeing that it was pretty pricey, but I might have to order those sometime soon, cause it is a pain in the butt to use a potholder every time.

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  • Kayla H.
    Verified Buyer
    Reviewing
    No.12 Cast Iron Skillet #12 - 13 3/8"
    I recommend this product
    What type of stovetop do you primarily use with your cast iron?? Electric Glass
    Rated 5 out of 5 stars
    2 days ago
    I love it!

    I am so pleased with this pan. It works well with our large family and we use it for everything.

    Was this helpful?
  • Clark B.
    Verified Buyer
    Reviewing
    No.12 Cast Iron Skillet Lid
    I recommend this product
    What type of stovetop do you primarily use with your cast iron?? Gas
    Rated 5 out of 5 stars
    3 days ago
    Worth It

    Perfect addition to my Field set of cast irons.

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  • Ida N.
    Verified Buyer
    Reviewing
    No.12 Cast Iron Skillet #12 - 13 3/8"
    I recommend this product
    What type of stovetop do you primarily use with your cast iron?? Gas
    Rated 5 out of 5 stars
    5 days ago
    LOVE MY PAN!!

    I love my pans. they are easy to clean and wonderful even heating for cooking. Lighter weight than Lodge.

    My individual eggs do not stick but I made scrambled eggs today after cooking a lot of veggies in oil and there still was a thin layer of egg left on the bottom.

    My question is, mine are not black. They are a discolored gray pattern. I clean and season as directed each time.

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    Field Company
    9 hours ago

    Hi Ida,

    Your skillet will continue to darken as you continue to build seasoning on your pan! Some discoloration is normal as you're breaking things in. Just keep cooking!