Save with a Starter Set
-
Chef's Starter Set No.8Sold Out
Rated 4.9 out of 5 stars1,868 Reviews- Regular price
- $393
- Sale price
- $325
Do Field skillets work on induction stoves?
They do! We have a clever feature on all Field Company skillets—a heat ring! This is one of our favorite features: it’s both a reference to cookware conventions in a bygone era, and a clever way to meet the performance challenges of contemporary kitchens.
Our heat ring is designed to make sure the Field Skillet remains balanced as it heats up on glass or ceramic flat cooktops. At just 0.04” of clearance, it won’t interfere with cooking performance or lose any power from electric or induction heat elements, particularly since induction is activated through magnetics and iron is a magnetic element.
What makes Field cast iron different?
Vintage cast iron pans—the type prized for their smooth nonstick surfaces—used to be polished by hand. Today, most manufacturers sell pebbly "as cast" skillets to save cost. That's not all bad—it just means they are heavier and a lot harder to season to a truly nonstick, slick surface.
Field Skillets use a machining process modeled on the best of vintage cookware, precisely dialed to be as smooth as possible while leaving just a touch of texture on surface to hold a great seasoning.
Like vintage pans, Field skillets have thinner sidewalls and weigh less overall, making them easy to reach for every day.
Isn't cast iron supposed to be heavy?
Field Skillets aren’t as light as throwaway nonstick cookware, but neither are they unnecessarily heavy. We spent years studying our favorite vintage skillets to find the perfect balance between lightness while maintaining enough bottom thickness for high heat searing and even cooking.
Our research found the Goldilocks zone to be 4.3 to 4.5 lbs for a 10 inch skillet. Anything above this zone only makes your pan harder to maneuver without adding cooking performance and anything below makes the pan more susceptible to warping or breakage. This weight is most similar to a Griswold skillet, one of our favorite antiques.
Why are there no pour spouts?
During our years of testing and research we found traditional pour spouts just don’t work that well. They still drip.
The sidewalls of a Field Skillet flare outward slightly, similar to a spoutless pitcher. When liquid reaches the edge, it pours smoothly in a single stream—with minimal dripping.
And that's not all—without pour spouts, we’re able to maintain uniform wall thickness around the edges of the Field Skillet, keeping overall weight down without sacrificing strength.
“We found it easy to pour hot grease over the edge without dripping” - Wirecutter
Does Field cast iron come pre-seasoned?
Yes! We deliver a pan that is ready to cook out of the box. Our naturally non-stick cooking surface comes from three coats of grapeseed oil pre-seasoning. No coatings, no teflon, no dirty tricks.
Like all cast iron pans, you will see the non-stick properties increase even more over time as you follow the tried and true seasoning rule: Just Keep Cooking!
A New Pan That Cooks Like An Old One
Customers love its ease-of-use, heirloom quality, and lightweight, smooth build.
★ ★ ★ ★ ★
Simply the best cast iron I've ever used! Seasoned and ready to cook right out of the box, and with the lid, there's just about nothing I can't cook.
David N. | Texas, USA
Customers love its ease-of-use, heirloom quality, and lightweight, smooth build.
★ ★ ★ ★ ★
Not only is this pan stunningly beautiful, it’s an old meets new kind of cast iron experience. Everybody should own one.
Edward | Illinois, USA
Customers love its ease-of-use, heirloom quality, and smooth cooking surface.
★ ★ ★ ★ ★
Field Company has mastered the art of cast iron skillets The smoothness of the cooking surface and the seasoning are the best of any of the new makers, without exception
Bernie | Virginia, USA
"After weeks of testing eight popular cast-iron skillets, I believe the Field Company No. 8 Cast Iron Skillet is the best option currently available on the market."
- Anna Stockwell for Forbes, Author of For The Table
Own Less. Love it More.
A well-seasoned cast iron skillet is the only pan you need in your kitchen.
From crispy roasted vegetables, to flakey pie crusts, to soft scrambled eggs, to a perfectly seared steak, cast iron’s heat retention and knack for developing a natural non-stick surface benefits nearly every kind of cooking. Which is exactly why it lives on your stove top.
Non-Toxic: Start to Finish
No toxic or engineered plastic coatings. Field Skillets are machined smooth with a unique texture that seasons naturally to a nonstick patina, just by cooking on it.
100 years from now, this pan will be in your grandkid’s kitchen, not in the landfill. And we back that up with our lifetime guarantee.
Thousands of 5 Star Reviews
"My kids are already fighting over who gets these pans"
"I have never had such a nice piece of cast iron cookware in my life"
Read more reviews below and try a Field Skillet yourself with our 45-day worry free returns.
A Field No.8 is much larger than other brands No.8s—same goes for all our sizes. That’s because we honor the way the best vintage cast iron was originally sized. Read more in our size guide for a bit of cast iron history.
Top Tier Tools
Field is Family: Our Story
- Dean H.Verified BuyerReviewingNo.4 Cast Iron Skillet, 6 ¾ inches #4 - 6 3/4"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? Electric GlassRated 5 out of 5 stars2 weeks agoNo 4 vs griswold chef
I bought the no 4 because I wanted an alternative to my Griswold chef skillet. The cooking area surfaces are roughly equivalent. The no 4 is considerably lighter and better made & sits flatter on the range but it is not as versatile as the chef design. It now lives on the stove-top along with my Field no 8, no 10, & the Griswold chef.
- Joe M.Verified BuyerReviewingNo.4 Cast Iron Skillet, 6 ¾ inches #4 - 6 3/4"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 stars8 months agoFEILDS CAST IRON IS PHENOMENAL
First of all, I started using cast iron back in 2019 and let me tell you it was a lot of trial and error and I almost wanted to give up. Fields cast iron are the smoothest cast iron pans that I have ever come across. Here's the trick folks, once you learn how to properly season your pans you'll be amazed how well the pan cooks. Actually, the Fields pan is ready to start cooking as soon as you get it, but I'm just a little extra with doing my own seasoning an additional 2 times before I start cooking with it. Once that is completed, then the first few times that I begin to use it I always start off by cooking Dutch Babies or some might call it a German Pancake. Either way it really begins to season the pan nicely and for my experience the seasoning has been bulletproof. Thank you Fields for such an excellent pan, and I am definitely looking forward passing it down to my kids years from now.
- Mark J.Verified BuyerReviewingNo.4 Cast Iron Skillet, 6 ¾ inches #4 - 6 3/4"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 stars9 months agoPerfect little skillet
This skillet is just right for single serve like this personal Dutch Baby
- Michael L.Verified BuyerReviewingNo.4 Cast Iron Skillet, 6 ¾ inches #4 - 6 3/4"I recommend this productRated 5 out of 5 stars11 months agoGood product
Well-made, smooth, nothing sticks to it
- William P.ReviewingNo.4 Cast Iron Skillet, 6 ¾ inches #4 - 6 3/4"I recommend this productRated 5 out of 5 stars1 year agoOrdered this by accident
I gave my son my really old No.6 cast iron that I have been using for nearly 30-35 years. I loved that little pan but all of my old cast iron is getting a little heavy for me and I know he we love my old 'heavier' cast iron for many years to come. So I thought I was ordering a No. 6 but ordered a No. 4. I love it. Its beautiful and I cant wait to make brownies, cornbread, and chocolate chip cookies in it. It is sorta small but I love it anyway. This is my 4th cast iron pan from Field and I will eventually replace my comal with a field comal and i have really been eyeballing that griddle.