The original and best-selling No.8 Field Skillet paired with the No.8 Dutch Oven, its 4.5-quart companion.
The Dutch oven includes a 10 ¼” self-basting lid, which also fits the No.8 skillet. All products are cast iron, pre-seasoned for naturally non-stick performance. Made in USA.
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.
Seasoned cast iron is safe for high-heat cooking, indoors and out, on all kinds of burners—including electric and induction cooktops.
Field lids are Made in the USA, like all Field cast iron cookware. We source recycled iron from American vendors, and use green sand molds to pour cast iron.
Cast iron lids are seasoned with multiple coats of grapeseed oil. No synthetic coatings, Teflon, or other materials.
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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