Cast Iron Skillet

• A well-seasoned cast iron pan achieves a natural non-stick surface without harmful chemicals or engineered coatings. Your skillet will arrive pre-seasoned, so it’s ready to cook right away.
• Cast iron gets hot and stays hot, making it the best material for stovetop searing, oven-roasting vegetables, and sweet or savory baked goods.
• Field cast iron cookware is compatible with all stovetop burner types, including glass and ceramic induction ranges.

Field Skillets match traditional vintage sizing conventions, where the “number” corresponds not to diameter in inches, but to the burner ring size on an old-fashioned wood-burning stove. That means a No.8 skillet is actually larger than 8 inches. (It’s tricky, we know.)

Here’s how they measure up:

• No.4: 6 ¾" top, 5 ¾" cooking surface, 1.86 lb
• No.6: 8 ⅜" top, 7" cooking surface, 3 lb
• No.8: 10 ¼" top, 8 ¾" cooking surface, 4.5 lb
• No.10: 11 ⅝" top, 9 ¾" cooking surface, 6 lb
• No.12: 13 ⅜" top, 11 ½" cooking surface, 8 lb

Like all great tools, cast iron cookware gets better with time and use.

To keep your Field Skillet in top condition:

• Pre-heat on low for up to 5 minutes before you start cooking.
• Use acidic ingredients sparingly.
• Clean according the Field Method for Cast Iron Care & Maintenance.
• Hand-wash only. Never in the dishwasher.
• Towel dry or heat to dry on the stovetop. Never drip-dry or store wet.

Most importantly, cook often!