The No.10 Field Skillet, complete with matching-size 11 ⅝" 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 No.10 Field Skillet, complete with matching-size 11 ⅝" 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 cast iron lid makes the Field Skillet into an all-purpose braising, steaming, melting, and rice-cooking pan.
The No.10 Field Skillet is made for family-style cooking on the stovetop, in the oven, or over live fire—and the matching lid unlocks its full range of culinary possibilities.
No.10 is a vintage-style size: from edge-to-edge, it measures 11 ⅝" and the lid is a tight fit.
No.10 Skillet:
No.10 Lid:
The No.10 Skillet, Lid, and knob are 100% cast iron.
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.
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.
The cast iron lid makes the Field Skillet into an all-purpose braising, steaming, melting, and rice-cooking pan.
The No.10 Field Skillet is made for family-style cooking on the stovetop, in the oven, or over live fire—and the matching lid unlocks its full range of culinary possibilities.
No.10 is a vintage-style size: from edge-to-edge, it measures 11 ⅝" and the lid is a tight fit.
No.10 Skillet:
No.10 Lid:
The No.10 Skillet, Lid, and knob are 100% cast iron.
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.
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.
Wow! The smooth surface is a game-changer! I'm already cooking eggs after a handful of uses! Clean-up is so easy also because of the smooth surface. Brilliant!
This pan is a pleasure to cook with. It heats up well on my electric glass-top stove. I've always cook on a medium temperature of 4 out of 9 on my stove but the Field pans rarely need to go above a 2.6. It's super easy to clean, and even applying the seasoning oil is fun with how the smooth surface doesn't shred the paper towel like most cast iron. The Field website is also full of incredibly helpful tips, articles, and recipes that have been a huge asset in learning how to use cast iron in the kitchen and what to cook for building my seasoning. And just as a note, the sourdough bread recipe in the recipes section is fantastic!
Wonderful pan! The pan is lighter than other #10's I own and the helper handle is nice to have when you have a loaded skillet. The cooking surface seasons up nicely and is proving to be better than my vintage Griswold and Wapak! You will have no regrets buying a Field
10 out of 10. It's a great pan and lid combo. I feel that In the cast iron pan world Field runs the roost. You can't really get much better if at all any better. It's a great pan that will just keep getting better over time with use.
I do hope that Field will produce some high walled pans and bigger Dutch ovens in the future. When they do sign me up. This is the king of quality that makes you want to own their entire collection. Keep up the great work. Everyone that I have introduced to your products falls in love with them. KEEP BEING GREAT!!!
I'm 70 and grew up with cast iron cooks. I have a 1929 Griswold #8 lidded frying pan and I have used it every day for the last 50 years, so I'm accustomed to the best! I had a Lodge #10 for 25 years and only used it when it was absolutely necessary because it was so heavy and rough, and I gave it to Goodwill. (Lodge is great for campfires.) I heard about Field cast iron, that it was modeled after Griswold; I heard it was light and smooth, so I got me a #10 with lid. Expensive, but an heirloom, and it truly is light and smooth. I'm not happy that it has no spouts for lidded steaming, and the screw-attached lid knob doesn't hold a candle to the Griswold lid handle which was drawn out of the lid or casted as a piece of the lid. But Field beats Lodge all to pieces for kitchen use. I'm happy with my purchase.
