Field Company Lightweight Cast-Iron Skillet
Field's cast-iron skillets work just as well as other brands but are so much more lightweight—the 10-inch model weighs just 4 pounds, at least 20% less than other models. The inside of the pans are also well burnished so they're smooth, not rough, for low-stick cooking, especially if you've seasoned your skillet properly. Cast-iron skillets retain heat better than any other material and evenly redistribute that heat during cooking, making it easier to create golden-brown vegetables or perfectly seared juicy steaks and chops. These pans are an essential piece of our batterie de cuisine.
The Field skillets are available in a range of sizes to suit the needs of any home cook. Choose between the No. 4, a compact 6-inch pan that's perfect for morning eggs and personal grilled cheese; the medium-sized 10-inch No. 8 or 12-inch No. 10; or the No. 12, a generous 14-inch skillet that is our favorite for big batches and campfire cooking.
We have tested a variety of seasoning methods for cast iron to discover the best technique. To start, wash the interior with soap and hot water and dry (don’t use an abrasive pad of any kind). Put on a medium burner with 2 tablespoons vegetable oil and heat until the oil starts to smoke. Take off heat and use a wad of paper towels to burnish the oil into the interior of the pan, including the sides. Repeat at least 5 times for a new pan, and be sure to rub the pan hard to really get the oil into the pan. If the oil starts to pool on the pan, it can turn sticky as it cools. Once the pan is seasoned, repeat this process, one time only, after each use. Clean the pan (without soap), heat it with just 1 tablespoon oil, and rub the oil into the surface.
- Net Weight: No. 4: 1.85 pounds | No. 8: 4 pounds | No. 10: 6 pounds | No. 12: 8 pounds
- Dimensions: No. 4: Diameter: 6 inches | Height: 1.37 inches || No. 8: Diameter: 10 inches | Height: 2 inches || No. 10: Diameter: 12 inches | Height: 2.12 inches || No. 12: Diameter: 14 inches | Height: 2.25 inches
- Materials: Pre-seasoned cast iron (75-90% recycled material)
- Use: Pans work on all gas range, induction and glass stovetops, as well as open flame.
- Place of Origin: USA
Yaki Yaki Grill Pan
This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus. The thin yet sturdy construction heats up quickly—over any burner or grill--and holds its heat well. The textured surface prevents foodstuffs from sticking. With its hardwood base, the griddle can easily be brought to the table and used as much as a hot plate as a cooking pan. We’ll heat it and fill it with appetizers like warm, spiced nuts or baked feta drizzled with fruity olive oil, herbs and pepper flakes. The ingenious handle removes easily for serving and storage.
- Slim - .5" H x 9.5" L x 5" W
- Standard - .6" H X 9.6" L X 6" W
- Made in Japan
- Cast iron grill pan, detachable cast iron handle and a cedar trivet included
Kamasada Cast-Iron Sukiyaki Casserole Pans
The Japanese marry great design and functionality with cast iron to create truly unique pieces. There is nothing like it coming out of America, at least not yet. These moderately sized pans (7½ inches and 10 inches) are surprisingly thin and beautifully proportioned. The effective flat handles are easy to hold while cooking or transporting to the table. We use the larger one for everything from browning grilled cheese and searing steaks to roasting vegetables or baking pasta. We also use it to braise chicken parts or for a simple fricassee. The smaller pan is just right for toasting nuts, for cooking for two, or for gratins and small casseroles. We also love these pans because they can be used for serving at the table.
- Dimensions: Large Pan: Width: 10 inches, Length: 13 inches, Height: 2 inches | Medium Pan: Width: 7.5 inches, Length: 9.5 inches, Height: 1.87 inches
- Weight: Large Pan: 6.3 pounds | Medium Pan: 3.3 pounds
- Material: Nambu Tekki Cast iron
- Care: Hand wash recommended
- Place of Origin: Japan