The Field Skillet is a meticulously-designed smoother, lighter cast iron pan reminiscent of the best vintage American skillets. This is the closest living relative to vintage cast iron: light enough for everyday cooking, with a smooth, naturally non-stick cooking surface.
A great cast iron skillet should be the pan you reach for most often. We've optimized the skillet's weight and handle ergonomics to make it easy to maneuver around the stovetop, oven, and grill, while retaining the heft needed for high-heat searing.
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. That means a No.8 skillet is actually larger than 8 inches. (It’s tricky, we know.)
Here’s how we measure up:
- 10 ¼" top diameter
- 8 ¾" cooking surface
- 4.5 lb total weight
A well-seasoned cast iron pan achieves a natural non-stick surface without harmful chemicals or engineered coatings. Your skillet will arrive pre-seasoned, so it’s ready to cook right away.
Cast iron gets hot and stays hot, making it the best material for stovetop searing, oven-roasting vegetables, and sweet or savory baked goods.
Field cast iron cookware is compatible with all stovetop burner types, including glass and ceramic induction ranges.
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.
Like all great tools, cast iron cookware gets better with time and use.
To keep your Field Skillet in top condition:
- Pre-heat on low for up to 5 minutes before you start 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!
