Field Company cast iron

Which Field skillet to buy

All five are bare cast iron, machined smooth and pre-seasoned with organic oil, made in the USA. None has pour spouts: Field says the curved walls pour cleanly from anywhere around the rim. Field gives no oven temperature; it says they work on glass-top, induction and other burners, on a grill or over a campfire. Never put one in the dishwasher: rinse, scrub with a brush or chain mail, dry it on the stove and wipe on a little oil.

The No. 8 is the everyday size and Field’s best seller: 10¼ inches across with an 8¾-inch cooking surface, at 4.5 lb. The No. 6 (8⅜ inches, 3 lb) is sized for eggs for two or a grilled sandwich, and the No. 4 (6¾ inches, 1.86 lb) for a single fried egg or one serving. The No. 10 (11⅝ inches, 6 lb) is large enough to roast a chicken, and it is no longer than the No. 8, 16⅛ inches with the handle. The No. 12 (13⅜ inches, 8 lb) is for pizza night or breakfast for the whole family, and it is 19½ inches long, so measure your oven and your largest burner first.

On a glass or ceramic top, Field says the raised ring under each skillet sits 0.04 inch proud and keeps the pan balanced as it heats, without costing heat on electric or induction. Field doesn’t give the size of that base, so check the cooking-surface figure against your burner or zone instead.

Field’s warranty page promises a replacement for the life of the pan if it arrives damaged, or cracks, breaks or warps in normal cooking; its FAQ still says it replaces pans only within 45 days of delivery. Sticking, uneven seasoning and light rust are not defects, Field says, and it answers questions about them by email at [email protected] for as long as you own the pan.