No.8 Cast Iron Deep Skillet
Somewhere between a skillet and a Dutch oven, there’s the Deep Skillet.
- Size: No.8 · 10¼″
- Servings: 6–8
- Cooking surface: 8″
Upgrade to a Set:
- Made in the USA
- No synthetic coatings
- Induction compatible
Details
A deeper take on our classic No.8, it has the open cooking surface you want for searing and sautéing, with tall sidewalls that make room for frying, braising, baking, and generous one-pan meals. Historically called a chicken fryer, it’s the pan to reach for whenever an ordinary skillet comes up short.
- 8 inch cooking surface with 3.25 inch deep sidewalls
- Tall sides help contain splatter, sauces, and larger meals
- Helper handle for lifting from stovetop to oven to table
- 100% cast iron, machined smooth
- Preseasoned and ready to use
- No chemical coatings. Nothing to replace. Ever.
- Made in the USA
Dimensions
- Top diameter: 10.25 inches
- Cooking surface: 8 inches
- Depth: 3.25 inches
- Capacity: 3.5 quarts
- Total length to handle: 16.25 inches
- Weight: 5lbs
Made in USA
Crafted the Field way.
We set out to design a deep skillet in line with what our grandmothers used to cook in, without making it a chore to lift and use. This is a classic American chicken fryer—the Field way.
Dimensions
Versatility
Who we made it for.
Fried chicken obsessives. There's a reason it's called a chicken fryer. Cast iron helps the oil stay hot when the chicken goes in, for a crisper crust.
One-pot cooks. Sear, then simmer. Braises and pasta bakes go from stovetop to oven to table.
Small kitchens. More pan, not more footprint: 3.5 quarts that build up instead of out.
No.8 Deep Skillet for
- fried chicken
- searing things that splatter
- braises
- casseroles & pasta bakes
- Dutch babies
- sausage gravy
- popcorn!
Frequently Asked Questions
Depending on your style of cooking you may not strictly need a lid. When you want one, pair it with our No.8 Cast Iron Lid, the same lid that fits our No.8 Skillet and No.8 Dutch Oven.
A deep skillet has shallower walls and a long handle for leverage when maneuvering it around your kitchen, while a Dutch oven has higher walls and two shorter handles. Deep skillets make it easier to get a cooking utensil in and under your food, easier to lift and wash, and they slide into your oven without readjusting racks. If you're cooking a big pot of something, use your Dutch oven. For almost everything else, this one is easier.
Yes! That's what our grandparents called it. We named ours the Deep Skillet because you use it for so much more than chicken, but we like to call it a Chicken Fryer too.
It's 5 pounds, the lightest deep skillet made today. It isn't a pan you grab without thinking, but it's lighter than anything else this deep.
When you first get your Deep Skillet, we recommend avoiding long, acidic simmers or braises in it until the seasoning is well developed. Once you build more seasoning layers you can alternate dishes like these with dishes that build back your seasoning, like frying (anything) and making popcorn or Dutch babies.
3.5 quarts by volume. That's about the cooking capacity of a No.12 Skillet, on a No.8 footprint.
Yes, and yes. It works on every cooktop, in the oven, and over a fire. And it looks good enough to serve from, straight onto the table.
Fried chicken, obviously. Beyond frying, we love it for searing anything that splatters, like sausage and other fatty proteins, since the tall walls help keep your stovetop cleaner. It's made for pasta bakes like sausage and kale, and one-pot dinners you brown, then braise, moving from stovetop to oven to table. It also makes a tall, deep Dutch baby. And popcorn, definitely popcorn.
Right now it's just the No.8, but if you're interested in different sizes let us know at hello@fieldcompany.com! If you need more surface to sear on, look at the No.10 or No.12 Skillet.