The No.12 Field Skillet with its matching-size 13 ⅜" seasoned cast iron lid.
Skillet, lid, and knob are all 100% cast iron and Made in the USA. Our vintage-style lid design includes self-basting ridges, to ensure even braising and steaming for stovetop and oven cooking.
The 13 ⅜" No.12 cast iron lid turns our extra-large Field Skillet into the biggest braising pan in your kitchen.
The No.12 is the Field Skillet you reach for when you're cooking for a crowd, making larger batches, or want to give your proteins and vegetables plenty of room to spread out and crisp up properly. The matching cast iron lid gives you precise control over braising, steaming, and melting—really any technique where steam and moisture work together to deliver precisely fork-tender foods.
The Field Skillet is a meticulously-designed smoother, lighter cast iron pan reminiscent of the best vintage American skillets. This is the closest living relative to vintage cast iron: light enough for everyday cooking, with a smooth, naturally non-stick cooking surface.
A great cast iron skillet should be the pan you reach for most often. We've optimized the skillet's weight and handle ergonomics to make it easy to maneuver around the stovetop, oven, and grill, while retaining the heft needed for high-heat searing.
Every piece of Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.
Field cast iron is made in the USA, using recycled iron sourced from American vendors, and following the same vintage-style green sand casting process used by our predecessors—with a few modern innovations.
Field cast iron cookware is seasoned with multiple coats of grapeseed oil for naturally non-stick cooking performance.
Care and Use: The Field Method
For both lids and skillets, follow the Field Method for Cast Iron Care & Maintenance to keep them well-seasoned and rust-free.
Hand-wash cast iron cookware, and always dry promptly. Cast iron should never be cleaned in the dishwasher, drip-dried, or air-dried.
How To Use
Rinse out the pan and remove loose food with brush. Use a chain mail scrubber to dislodge any remaining gunk and gently scuff the cooking surface and side walls.
Heat the pan on the stovetop for a few minutes to evaporate moisture. If necessary, wipe up the remaining moisture with a paper towel.
Apply a dab (about ¼ tsp) of Seasoning Oil. Use a paper towel or rag to rub over all surfaces of the pan, inside and out. Wipe away excess oil to leave a dry, matte finish.
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