Field Company Cast-Iron Skillet Review 2023

The Field Company No. 8 Cast-Iron Skillet earned the highest marks in our larger tested review of the best cast-iron skillets. Ahead, learn more about the elegant all-purpose pan and why we love it so much.

After weeks of testing eight popular cast-iron skillets, I believe the Field Company No. 8 Cast-Iron Skillet is the best option currently available on the market. Styled after vintage cast-iron cookware, this simple yet elegant 10.25-inch pan is notably smooth and lightweight, with expert heat retention. And once you strengthen its factory seasoning with use, its polished surface is beautifully nonstick. Telescopic Mast Manufacturer

Field Company Cast-Iron Skillet Review 2023 - Forbes Vetted

For those seeking a premium cast-iron skillet, you can't go wrong with Field Company's No. 8 ... [+] Cast-Iron Skillet, a lighter polished pan.

It’s true that you don’t need to dig deep in your pockets to score quality cast-iron cookware. For more experienced home cooks who are willing to invest in a premium pan, though, the No. 8 skillet is a fantastic choice. Though its surface was a little sticky right out of the box, after I put it through a few rounds of cooking and seasoning, it was wonderfully nonstick: I made perfect fried eggs and evenly seared a New York strip steak, yielding a deliciously crispy crust. It’s worth noting that this skillet doesn’t have pour spouts, which some may consider a downside. In my opinion, though, the pan’s spoutless design adds to its versatility, as its uninterrupted round shape is well suited to baking pies and cakes. But the best part? So long as you care for this pan properly, it will last for generations, accumulating more seasoning with every use.

Size: 10.25 inches | Weight: 4.5 pounds | Features: Helper handle

Field Company No. 8 Cast-Iron Skillet Features

Field Company was started in 2016 by brothers and cofounders Chris and Stephen Muscarella, who were on a mission to make cast-iron skillets resembling the heirloom cookware they had inherited from their grandmother. They certainly succeeded: Styled after lightweight, smooth vintage cast iron, the brand’s skillets—including the Field Company No. 8 Cast-Iron Skillet—are beautiful and durable. Made out of recycled American iron, the 10.25-inch skillet is cast with thinner walls, making it surprisingly lightweight for cast iron, while still being heavy enough to retain and conduct heat. Though the skillet features a smaller helper handle, I had no trouble moving it between the stove and the oven with just one hand, making this a great option for those with wrist mobility or strength issues.

Even its name is inspired by an old-school tradition. Following vintage sizing conventions, the “8” in the skillet’s name refers not to its diameter but instead, the burner-ring size on a wood-burning stove.

Like most brand-new pieces of cast-iron cookware, the Field Company No. 8 Cast-Iron Skillet comes pre-seasoned—but it’s not completely nonstick right out of the box. In other words, you might notice a little stickiness the first few times you use the pan. Once you start to put the pan through its paces in your kitchen, though, its nonstick properties enhance with every use. After I seasoned the skillet twice in my oven—and it took to seasoning extraordinarily well—its patina was even and glossy black. When I fried an egg and seared a New York strip steak, the former easily lifted from the skillet, and the latter had the perfect crisp crust.

A fried egg in the Field Company skillet.

All of that is to say: Though the skillet’s polished interior may go through an awkward phase where it’s a little sticky and blotchy brown, don’t fret. Over time, the surface will become beautifully black, and with slightly better nonstick properties than an unpolished skillet could achieve. And if you want to speed up the natural seasoning process, you have a simple solution: Simply put the skillet through a round or two of oven seasoning.

The No. 8 is missing a feature commonly found on newer skillets: pour spouts. While some home cooks may miss this feature, which is designed for channeling liquids out of the pan, their absence makes this skillet especially well suited for baking projects. If you make a pie or a cake in a skillet with spouts, it can come out with two little bumps on the sides—not so when using the Field Company pan. While the awkward bumps don’t affect the dessert’s flavor, they can detract from the visual appeal—and if you spend hours making pie crust and filling, you want it to look as beautiful as possible. (Also worth noting: Even without pour spouts, I had no issue dribbling liquids over its slightly curved thin lip. Using both my hands to grip the medium-length main handle and the sturdy little helper handle, I was able to pour hot oil into a glass in a controlled fashion.)

As interest in cooking with cast iron again has grown over the past decade, so has the number of high-end cast iron manufacturers. At $145, the Field Company No. 8 Cast-Iron Skillet was the least-expensive contender I tested in the category—and yet it proved itself just as capable, if not more so, than the pricier competition. Compared to the classic Lodge skillet, which I named the best value cast-iron skillet, the Field Company is almost a whole pound lighter and significantly smoother. Now, if you’re interested in a reliable everyday cast-iron skillet that doesn’t break the bank, you can’t go wrong with the Lodge. If you’re looking for a meaningful gift for an avid home cook or an upgrade for yourself, the Field Company No. 8 is the best of its kind.

While most new cast-iron cookware comes pre-seasoned, that first layer of seasoning typically isn’t perfectly nonstick. That said, I wanted to observe exactly how strong the skillet’s factory seasoning was, which is why I started by frying an egg with butter over medium heat. As soon as the white set, I tried to flip it, noting how much of the egg stuck to the surface.

In my second test, I observed how easily and comfortably I was able to lift, hold and maneuver the skillet while hot. To do so, I heated 2 cups of oil in the skillet and then, donning my favorite oven mitts, lifted the skillet with the handle and helper handle. Then, I poured the hot oil into a glass measuring cup, noting how cleanly I was able to channel the oil over the skillet’s side. Next up, I baked a batch of cornbread in the skillet (and ate it hot with honey and butter on top) to test how evenly the skillet conducted and retained heat, and how cleanly the surface released the fully baked bread.

When I noticed that many of the skillets were sticky, I decided to amend my original testing plan by adding in two layers of oven seasoning to speed up the aging process. Then, on the Field Company’s freshly seasoned surface, I cooked a New York strip steak; first, I timed how long it took the skillet to get smoking hot over high heat, then I added in a swirl of oil and seared the meat. As soon as the first side had developed a nice crust, I flipped the steak and timed how long it took to read 120 degrees on an instant-read thermometer. To complete this test, I sliced the steak, evaluating the crust and evenness of doneness. To conclude my testing, I fried one more egg in the skillet to evaluate the strength of the seasoning (and its nonstick properties) after a few rounds of cooking.

Over the course of my career as a cookbook author, food stylist, recipe developer and food editor, including in the test kitchen of Epicurious and Bon Appétit, I’ve cooked with more kinds of skillets than I can count. Cast iron remains my favorite kind of skillet to use, and there’s always at least one sitting on my kitchen stove. To aid in my research for this article, I tapped a few food-world experts to share their expertise. First, Anne Byrn, the New York Times–bestselling author of Skillet Love, shared some of her immense cast iron knowledge and cooking tips. Next I talked to Institute of Culinary Education chef-instructor Roger Sitrin, who helped me understand the science behind cast iron seasoning. And last but not least, I spoke with chef Mashama Bailey, executive chef and partner at The Grey in Savannah.

For home cooks who are ready to invest in a smoother, lightweight skillet (and don’t mind the absence of pour spouts), the Field Company No. 8 Cast-Iron Skillet is worth the $145 price tag. Not only is this vintage-inspired skillet beautiful, but it’s also easy to lift and maneuver, thanks to its light weight. But a Lodge skillet of the same size will cost you only 20 bucks, and that’s a huge cost difference. Field Company skillets are more expensive for several reasons, including the fact that they are cast with thinner walls, which is more difficult to do. They are also polished to a smooth surface, which takes more time and money to make happen.

For most messes, you can clean your Field Company cast iron with warm water, a sturdy scrub brush or sponge and mild dish soap. That’s right—so long as you avoid putting your skillet in the dishwasher or soaking it in the sink for too long, you can use a little soap and not worry about damaging it. For stubborn residue, a chain-mail scrubber is your best secret weapon. Field Company recommends using it every time you wash the skillet, to rough up the surface a bit and encourage better seasoning.

After washing, make sure to dry your skillet completely. (The worst enemy of any cast-iron skillet is prolonged exposure to water, which can lead to rust.) To make sure it’s completely dry, heat it over the stove until all droplets disappear, then use a clean paper towel to apply a little grapeseed oil or Field Company’s own Cast Iron Seasoning Oil to the whole pan.

I'm a senior writer at Forbes covering tech companies. I'm also the co-author of WONDER BOY: Tony Hsieh, Zappos and the Myth of Happiness in Silicon Valley, published by Henry Holt & Company. Contact me on Twitter at @davidjeans2 or email me at djeans@forbes.com. You can also send tips to the Forbes SecureDrop.

I'm an Oakland-based technology reporter and Senior Writer at Forbes. Contact me at semerson@forbes.com or securely on Signal at 510-473-8820.

I'm a deputy editor overseeing the Home & Kitchen vertical. My work has been featured in Food Network Magazine, Woman's Day, Martha Stewart Living, Food & Wine, Country Living, the Lincoln Center Theater Review and more. When I'm not working, you can find me dreaming up new posts for my Jewish-focused lifestyle blog, RebekahLowin.com, where I share holiday ideas, crafts and recipes. Formerly, I was a professional singer/actress and the inaugural winner of 54 Below's city-wide singing competition as well as a 2015 MAC Award nominee and a BroadwayWorld Award nominee.