"Field Company makes lightweight, beautifully smooth cast iron pans...the No. 8 pan has been a winner in our review for years."
"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"
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.
The Field Difference
Find Your Perfect Size
From single servings to family feasts, each Field skillet is designed for specific uses.
No.4
Diameter: 6¾"
Cooking Area: 5¼"
Weight: 1.8 lbs
1 serving
Solo Cooking
Fried eggs
No.5
Diameter: 7¼"
Cooking Area: 4¾"
Weight: 2.2 lbs
1-2 servings
Chef Skillet
Sides • Omelettes
No.6
Diameter: 8⅜"
Cooking Area: 7"
Weight: 3 lbs
1-2 servings
Couples
Scrambled eggs
No.8
Diameter: 10¼"
Cooking Area: 8¾"
Weight: 4.5 lbs
2-4 servings
Medium Family
3-4 Chicken breasts
No.10
Diameter: 11⅝"
Cooking Area: 9¾"
Weight: 6 lbs
4-6 servings
Large Family
Whole roast chicken
No.12
Diameter: 13⅜"
Cooking Area: 11½"
Weight: 8 lbs
6-8 servings
Entertaining
Deep dish pizza
Frequently Asked Questions
Most modern cast iron is heavy and rough—sold "as cast" to save on costs. Field skillets are machined smooth, modeled on the best vintage cookware—thinner walls, less weight, and a surface that builds great seasoning fast.
It's how cast iron used to be made, done even better.
Like all Field skillets, it's made in the US with iron sourced from US vendors. A few coats of organic seasoning oil are baked into the surface so you can start using it as soon as you get it.
No chemical coatings, no PFAS of any kinda. Just iron and oil.
Every Field skillet comes ready to cook, pre-seasoned with several coats of organic oil. The nonstick surface only gets better the more you cook and will continue to develop from the oils you cook with.
Yes—all of our cast iron products work on induction. Cast iron is naturally magnetic, which is exactly what induction cooktops require (even if the bottom of the pan doesn't have full contact). You are also welcome to try the pan for 45 days with your own stove to make sure it's right for you.
During our years of testing we found traditional pour spouts just don’t work that well. They still drip.
So we removed them. Field's curved walls flare like a spoutless pitcher—liquid pours cleanly from anywhere around the rim. Uniform wall thickness throughout keeps weight down without sacrificing strength.
“We found it easy to pour hot grease over the edge without dripping” - Wirecutter
Field Skillets aren't as light as throwaway nonstick—but they're not unnecessarily heavy either. After years studying our favorite vintage pans, we found the sweet spot: 4.3–4.5 lbs for a 10-inch skillet. Light enough to maneuver. Thick enough for serious heat. Go above that range and you're just adding weight without adding performance. Go below and the pan becomes vulnerable to warping. It's the same weight as a Griswold—one of the finest skillets ever made. Not a coincidence.
Recipes
View All Recipes →
- Cale F.Verified BuyerReviewingNo.6 Cast Iron Skillet #6 - 8 3/8"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? InductionRated 5 out of 5 starsYesterdayQuality new skillet
I had to replace a vintage Griswold No. 6 that had too much wobble to work efficiently on an induction stove top. My family and I have used the Field No.6 two to three times a day, and several months in I have no complaints. It's the perfect size for 2-4 eggs in the morning, heats evenly, cleans easily, and weighs within a half ounce of my old Griswold. The balance is great, and the lip is perfect for cracking eggs.
- Dale M.Verified BuyerReviewingSlotted Turner Right-HandedI recommend this productRated 4 out of 5 stars2 days agoNice turner, many uses
This turner is very well made. It has become my favorite cooking utensil. They even have the left hand version.
- Bruce W. M.Verified BuyerReviewingNo.8 Cast Iron Skillet #8 - 10 1/4"I recommend this productWhat type of stovetop do you primarily use with your cast iron?? GasRated 4 out of 5 stars4 days agoSize Matters
I have the #8 pan. Cooking surface is 10 1/inches. I have 2 slices of bacon cut in half here. Three slices would have been all it could take without the pieces bunching up together. I have cooked in it 6 times, just eggs snd bacon. I wish I have gotten the #12 for 13 3/8 cooking surface but that would have been another $100 for $265 total plus tax. I clean it while still warm with hot water and chain mail, put back on burner to dry low heat. Then coat with grape seed oil. It turns dark right after my first use with frying two eggs. I guess thats normal. Make sure to get the size you need.
- Catalina L.Verified BuyerReviewingLeather Handle Cover Brown / StandardI recommend this productRated 5 out of 5 stars1 week agoSimple. Beautiful. Safe.
The leather is thick, easy to wipe should you get something on it, and easy to slide on.
Most importantly? They keep us from burning a hand.
- Catalina L.Verified BuyerReviewingSlotted Turner Left-HandedI recommend this productRated 5 out of 5 stars1 week agoJust what a person needs for eggs.
What can I say? this is a perfect tool, and caters to my being left-handed.