The Cast Iron Classics
Why cooks switch
The pan that keeps getting better every time you cook.
Made in the USA, with no coatings of any kind. Start with the No.8 Skillet for everyday cooking or the No.10 Skillet for a crowd, or get both.
Why people make the swap
A pan with nothing to wear off
Nontoxic, no coatings
Just iron and oil. Nothing to flake off.
Made in the USA
By a small, family-owned company that started with one pan on Kickstarter.
Better with every meal
Each meal builds the seasoning, so it gets slicker with use.
The ease of nonstick, made to last for life.
Field Cast IronFind your size
Most kitchens start with the No.8 or the No.10.
The Starter Sets
A pan plus all the tools to take care of it.
Starter Set No.8
$215 $195 Save $20
No.8 Skillet + Care Kit
$215 $195 Save $20
No.8 + Care Kit
Starter Set No.10
$267 $245 Save $22
No.10 Skillet + Care Kit
$267 $245 Save $22
No.10 + Care Kit
Or get two pans, up to 25% off
Each pair comes with the Care Kit and a Leather Handle Cover.
The Cast Iron Classics
$461 $365 Save $96
No.8 + No.10 Skillets, Care Kit + Leather Handle Cover
$461 $365 Save $96
No.8 + No.10, Care Kit + Handle Cover
The Celebration Set
$511 $380 Save $131
No.8 + No.12 Skillets, Care Kit + Leather Handle Cover
$511 $380 Save $131
No.8 + No.12, Care Kit + Handle Cover
Happiness guarantee
Cook on it for 45 days. If it isn't the pan you reach for, send it back.
What goes in them
Breakfast to Sunday dinner
Cooks who switched, and stayed
“So much lighter than my other cast iron, making it a pleasure to cook.”
“The game changer for me is clean up. I ditched all of my Teflon...”
“I've been using cast iron for the past 40 years, and I wish that I had heard of Field Company before!”
See what else we have
Questions
Both are cast iron, and both are made in the USA. The difference is the finish and the weight. Lodge leaves the cooking surface the way it comes out of the mold, so it stays rough, and its 10.25" skillet weighs about 5.6 lbs. Ours is polished smooth after casting and weighs about 4.3 lbs. The smoother surface seasons faster, releases food more easily and cleans up quicker. See the full Field vs Lodge comparison →
It's true, our pans cost more than your average mass-produced pan. We make them in small batches with American specialty manufacturers, polish every cooking surface, and hand-season and inspect each one. But a nonstick pan wears out in a few years and has to be replaced. A Field Skillet gets better with use and is guaranteed for life, so if you cook on it every day for decades, it costs pennies a meal. And you can cook on it for 45 days before you decide.
Almost everything. Cast iron holds heat, so it's made for a hard sear on a steak or a golden crust on a pie, and a smooth, well-seasoned pan is just as good for eggs, pancakes or sautéing vegetables. It goes from stovetop to oven to grill, so a whole roast chicken, baked fish, a frittata or a skillet cookie all work too. Browse our cast iron recipes →
While it's still warm, rinse it with hot water and scrub with a brush or chain mail scrubber. Soap is optional—a little won't hurt the seasoning. Dry it completely, then wipe on a thin layer of oil and it's ready for next time. Read the Field Method for cast iron care →
A little sticking early on is normal while the seasoning builds. Heat the pan before food goes in, use enough fat and don't crowd it. Every cook adds another layer, and because our surface is polished smooth, it seasons faster than rough cast iron. Within 15–20 uses most people find eggs slide right off. How to season cast iron →
Yes. Cast iron is magnetic, so it works on induction, and the base is designed to sit flat and balanced on glass and ceramic cooktops. It works on gas and electric too, and goes in the oven, on the grill or over a campfire. Cast iron on induction cooktops →
Every Field Skillet is made in the USA. We're a family-owned company, and we've been making cast iron here since 2016. Where Field Skillets are made →