Your new everyday pans—meticulously designed smoother, lighter cast iron skillets reminiscent of the best vintage American cast iron.
Natural Fiber Brush
Wash cast iron cookware with warm water, using the Natural Fiber Brush to remove loose food residue.
Soap up if you want to! Your cast iron can handle it.
Chain Mail Scrubber
Use the stainless steel Chain Mail Scrubber to get rid of stubborn food residue.
Even if your skillet is relatively clean, we recommend gently scuffing the surface and side walls of your skillet, preparing it to accept new and stronger seasoning.
Field Seasoning Oil
Dry your cast iron, then apply a thin coat of Seasoning Oil to all surfaces—including the side walls and bottom.
Even a thin coating will help ensure that you're building new, resilient seasoning every time you heat your skillet. Cook often, and apply after every use!
"Field Company makes some of, if not the best, overall cast-iron skillets on the market"
"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"
"Field Company makes lightweight, beautifully smooth cast iron pans...the No. 8 pan has been a winner in our review for years."
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.
Frequently
Asked Questions
Vintage cast iron pans, the type prized for their smooth nonstick surfaces, used to be finished by hand. Today, most manufacturers produce rough, pebbly skillets to save cost. That's not all bad—it just takes longer to build a shiny and truly nonstick seasoning.
Field Skillets use a machining process modeled on the best of vintage cookware, precisely dialed in to be as smooth as possible while leaving just a touch of texture on the cooking surface to hold a great seasoning.
Yes! We deliver a pan that is ready to cook out of the box with a great cooking experience. Our naturally non-stick cooking surface comes from three coats of grapeseed oil preseasoning. 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!
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.
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.
- Erik R.Verified BuyerReviewingNo.5 Cast Iron Chef Skillet #5 - 7 1/2"I do not recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 2 out of 5 starsYesterdayDisappointed
I’ve tried several cast iron pans in hopes of getting one that actually performed the way traditional cast iron pans are supposed to perform.
I tried lodge, which was terrible, frankly useless. I bought a Lancaster brand pan, which was a considerable improvement over lodge. But still nothing approaching “nonstick”. So I tried one of yours. I think it was #5. Everything sticks. Even using a large amount of butter or oil, fried eggs stick. Scrambled eggs stick. Not as bad as the lodge, but clearly worse than the Lancaster brand pan. I expect the pan’s interior to be smooth, as the Lancaster. But what appears to be lath marks are readily apparent. Sorry, you sent an email asking. I’m past my return time or I’d be sending it back.
Field Company4 hours agoWhat we've learned during our years of research and development is that seasoning needs a bit of texture to bond to a pan's surface. We create a unique texture in the surface of our pan during the machining process which is modeled after the mill marks that we found on vintage cast iron cookware. These concentric circles in the pans' surface which will quickly fill in with seasoning as you cook, to create a shiny nonstick patina.
Usually things sticking like eggs can be fixed with temperature and cook time. Here's some info about cooking eggs in cast iron: https://fieldcompany.mom/pages/cooking-eggs-in-cast-iron. With fried eggs in particular you want to make sure you are getting a maillard reaction, which is what sears the outside and by doing so it should naturally unstick itself from the pan. The keys to achieving this are enough cooking fat, high enough temperature, and then then leave the egg(s) alone until the browning starts to occur (this can take 3-5 min). If it takes longer try a higher temperature. It can be tempting to start flipping or trying to peak under the food, but you should resist this urge until it starts to do so naturally.
Feel free to email us at help@fieldcompany.mom if you need any more tips for eggs!
- Debbie W.Verified BuyerReviewingNo.5 Cast Iron Chef Skillet #5 - 7 1/2"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? InductionRated 4 out of 5 stars2 days agoTOO SMALL
PROBABLY MY FAULT FOR SOME REASON THOUGHT IT WAS LARGER THAN WHAT I RECEIVED.
OTHER THAN THAT I LIKE IT. I HAVE HAD ISSUES PICKING UP MY CAST IRON SKILLETS AS I AGE AND THOUGHT THAT MIGHT BE MY ANSWER. BUT ALAS I UNDERSTAND WHY IT IS SO LIGHT WEIGHT.
- Susan W.Verified BuyerReviewingNo.5 Cast Iron Chef Skillet #5 - 7 1/2"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 5 out of 5 stars1 week agoAwesome
Even scrambled eggs slip right off the surface. Who needs non-stick coating? My only request would be to make this shape pan in one size larger to scramble eggs for 2-3 instead of just one at a time. This is a great size for individual omelets. Retired chef, here.
Field Company5 hours agoThanks so much for your purchase and review! We've got a larger size in the works :) - KM
- Sheila B.Verified BuyerReviewingNo.5 Cast Iron Chef Skillet #5 - 7 1/2"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? Electric GlassRated 5 out of 5 stars3 weeks agoBeautiful skillets!
I love this #5 egg pan. I was able to make a lovely fried egg over medium with no sticking problems.
- Susan C.Verified BuyerReviewingNo.5 Cast Iron Chef Skillet #5 - 7 1/2"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? Electric GlassRated 5 out of 5 stars3 weeks agoGreat pans, very happy
In the process of learning all about what and how to cook with them
