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. 8 is a 10.25-inch skillet that handles everyday cooking for two to four — eggs and bacon at breakfast, seared steaks at dinner, skillet cornbread or cobbler for dessert. It weighs noticeably less than modern cast iron at the same diameter, and the machined interior releases food cleanly once properly seasoned. Pre-seasoned at the factory with grapeseed oil and ready to cook out of the box.
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.
