They don't make cast iron like they used to. But we do.
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1890s–1950s
The golden era of vintage American cast iron
The pans were cast thinner and polished smooth. People used them for every meal.
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1960s–2010s
Mass production takes over
It kept pans affordable, but they got rougher, heavier and harder to love.
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2016
We brought them back.
Lighter, smoother, made in America.
As seen in
A modern twist on an American classic.
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Smoother
Polished smooth, so seasoning builds fast and food slides right off.
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Lighter
We take away iron from where you don't need it, leaving a thick base for high-heat searing.
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Balanced
A longer handle that fits your hand and balances the weight.
The ease of nonstick, made to last for life.
Field“It costs more than Lodge, but it works so, so much better”
Easy to own. Better every year.
“This is a very nice pan. I have a couple of 100 year old cast iron skillets from my great grandmother and had been looking for another that was also somewhat lighter weight. This pan is great. It has been easy to season and is a great size.”
“I hesitated purchasing this pan due to the price and my experience with non stick and even cast iron pans. I followed the directions and after a few uses it is very non stick.”
“You will not regret purchasing these. Heirloom quality cast iron that makes you love cooking all over again.”
Where to start
No.5 Chef Skillet
Retire your nonstick egg pan. This one is small, curved and ready for breakfast.
Retire your nonstick egg pan.
No.8 Cast Iron Skillet
If you only own one skillet, make it this one. Sized for everyday dinners and baking.
If you only own one skillet, make it this one.
Happiness guarantee
Cook on it for 45 days. If it isn't the pan you reach for, send it back.
New to Field? Get 10% off your first order when you join our email list.
Watch this continuous cut of an over easy egg. No spatula needed.
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 cast and polished in the United States, at foundries and finishing shops in Wisconsin, Missouri and Indiana. We're a family-owned company, and we've been making cast iron here since 2016. Where Field Skillets are made →