Field Company makes smooth, machined cast iron skillets in the tradition of pre-war American cookware — lighter, thinner, and satin-finished rather than pebbled. Every skillet is cast at an American foundry from virgin iron, then machined to produce a naturally slick cooking surface that seasons up black and continues to improve with every meal. The balance of thinness and heat retention makes a Field pan faster to heat than vintage cast iron but just as hard to beat for searing, baking, and frying.
The No. 10 is Field Company’s 11.63-inch skillet — the go-to size for feeding a family, searing a whole roast chicken, or baking a deep-dish cornbread or skillet cookie. The satin-machined cooking surface arrives pre-seasoned and develops into a slick black patina with regular use. Oven-safe to any temperature, compatible with induction, gas, and electric, and sized to cook six to eight portions at once.
Field Company was founded by brothers Stephen and Chris Muscarella in Brooklyn, New York to revive the lightweight, smooth-finished cast iron skillets their grandparents cooked on. Pans are cast and machined in American foundries, pre-seasoned with organic grapeseed oil, and shipped directly to home cooks. The company’s focus on a single product category — cast iron skillets and their direct accessories — has made Field a standout among modern cookware brands.
