The Field Company No. 6 Cast Iron Skillet
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- Опубліковано 11 вер 2024
- The No. 6 Field Company Cast Iron Skillet is Here!
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To Purchase: bit.ly/fieldcom...
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Today marks the official release of the no. 6 cast iron skillet from Field Company - the fifth piece in their line beautiful artisan cast iron cookware. The no. 6 is a huge milestone for Field Company, as it completes the first phase of what they initially set out to do as a company.
The No. 6 is 8 3/8” inches across the top and weighs in at 2 lb. 14.9 oz. It follows the no.8 (10 1/4”), no. 10 (11 5/8”), no. 12 (13 3/8”), and no. 4 (6 3/4”) in that order.
The consistency in quality that Field Company displays is pretty incredible. With every Field Skillet I have seen, the casting and finishing have been flawless, and the seasoning without blemish. And, they remain seasoned! I have cooked with Field Skillets well before they were released to the public. I have watched in amazement at how they have strived to make their products better, and better, and better. Best of all, the Muscarella brothers, the founders of Field Company, are amazing people, and their products are made right here in the USA.
Congratulations, Field Company, on completing this five-piece set in the first stage of your company’s history. Well done!
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Music licensed by Pond5.com
"The Love Game" by Steve Rice | stevericemusic
C'mon, Maestro, throw some grease and a dead animal into that thing and cook!
Jeffrey, did you stop making videos? I love to watch them. You're recipes are great and I am a major fan of cast iron anything. ???
The SemperFiGuy I hope he’s ok- I miss him
My condolence to Jeffery (The Culinary Fanatic) on His Mother and Father passing 🙏🙏🙏
Yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyy6yyyyyyy que yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy yyyyyyyyyyyyyyyyy66yyyyyyy um 6yyyyyy6y6yyy6yyuyuuyy6yyyyyuyyyyyyyyyyy6yyyyyyyyyyyyyy
Miss you buddy. Come back and cook!!
I love my Fields! I have #8, #10, and #4. They really do make quality cast iron, and the finish has been perfect on mine. I have been looking for an excuse to buy the #12 and now I guess I need this one too.
Beautiful! I think that’s what I need. I have a lodge that I’ve tried to season & reseason half a dozen times ( years ago because I got so frustrated and gave up) and I just don’t have the time to get a sander and do the long process. My kids are little and I need something that’s perfect and ready to use out of the box.
Hey I found your channel again !! Jbr is one of the best with cast Iron work related !!
My goodness that cooking surface looks smooth.
Very nice skillet. Looks like you've got yourself quite a hoard of Field Company skillets.👍🏻👍🏻
Can I purchase a seasoned cast iron skillet from you? lol
i so need a new one and you seemed to have seasoned yours fairly well!
I'm anxious to hear if you're going to get any of the new Lodge Blacklock. That triple seasoning is calling to me. Plus being lightweight.
DesertHamlet - I purchased the 12, 10.25 and 7.
@@TheCulinaryFanatic Of course you did
Doesn't have the milled surface though.
We stumbled on your channel and man we love it!!! Great recipes and great advice!!! We love cast iron and we subscribe!!! Please keep up the good work. 👍👍👍👍👍👌
Good to see you man!
stargazer vs field, which is better for someone new to cast iron?
riley woods stargazer field smithey butter pat finex are al the same bullshit, expensive piece or iron with the excuse of “smooth finish”
@@azteka6103 i do 80% of my cooking on three cast iron skillets. one is a lodge, one is a vintage griswold, and one is a field. what you get with field is the assets of a vintage skillet without the inconsistencies that come with vintage. my lodge skillet does a great job. and it is certainly affordable. however, it does not heat as evenly as my field and it is much heavier. as for the expense, with the amount of use i get from a go-to skillet, $200 is pretty affordable.
many years ago, i cooked in non-stick skillets that ranged from $50 to $150. but, no matter how careful i was, they would need to be replaced every 2 or 3 years.
at the end of the day, you can buy very affordable lodge and have a great cooking experience. i have a large lodge skillet that i use a lot. i have a small one i seldom use. i have two lodge dutch ovens that get very consistent use. but i prefer my field (#10). and this is primarily because of how light it is. i do a lot of stovetop to oven cooking.
Another wonderful unboxing! My Griswold's are blushing :-)
I’m praying for you as I know this will be a difficult holiday season. May God be with you.
Hey Jeffrey, I just came across your videos and love your recipes and cast iron knowledge. I also noticed that you haven’t made a video in quite some time. I hope you are well and would love to hear back or see a video from you soon. Take care.❤️🙏🏼
Same here
My condolence to Jeffery (The Culinary Fanatic) on His Mother and Father passing 🙏🙏🙏
Already order it 2 days ago and the wait to finally fill the gap between the 4 and 8 is finally nearing end.
They have some nice looking skillets and I would not mind owning one if I could afford it. I have two Lodge skillets, two of their dutch ovens, a Stargazer skillet and one skillet which was inherited from my mother.
You do a fantastic job with your videos.
drewc35 - Thank you!!
Im dying to get a quality cast iron skillet and you have so many hehe a little jealous i am 🤣😂 cant find any quality cast iron skillets here in norway and i want one so bad. Enjoy them mate 😁
I have the #12 and the #8.. May have to get me a #6 too. Thanks for the video, Field Company rocks!
Do you recommend these skillets? I'm old school & like the 1800's stuff.
A bit heavy to handle :( I use the skillet only for meat searing
I just bought a number eight in a Goodwill for $13, in excellent condition..
Just ordered my Field. Do you still wash this pan with hot water while the pan is hot? Also, can I use your oven seasoning method (before first use) just to add a little more seasoning? Thanks sir!
How would you compare Finex pans with the Field?
Wondering if you still like it. I’m new to cast iron and tried to get some vintage on Etsy and they are anywhere from $130-250 including shipping. Not sure it is worth it. I think I prefer to get a brand new one. I am not interested in collecting. Just for everyday use. I can’t decide between finex, field or butter pat. Not sure how many different sizes I need either. I try to minimize the amount of things I own. Any suggestions from you or anyone here is greatly appreciated. Also I do t like super heavy pans. Thanks
OK, when all is said and done do you think that a Lodge that has been lightly sanded and re-seasoned performs just as well?
Love this video, the music lighting and sounds is absolutely great. You should do a video on what you do after you take it out of the box. I have one tiny question, stargazer 🌟 or field
Is the finish smooth? Or is it crappy like the pebbly finish Lodge insists on using?
Hi, I'm having a problem with a wagner Dutch oven. It's the one with a built in wire handle across the top. Anyway when lifted it tilts to one side making it unstable to lift unless you support the other side. Any way to bend or move the handle to fix this? Thanks in advance.
I'd be interested in a video of cast iron tortilla presses and the round cast iron griddles with low rise lips to cook them on. thanks
Hi Jeffery, I just ruined my skillet neglected too wipe off my avacado oil I'm using too season heated it too
Palmyerization at 500 and now it's looks bronze. Can this be fixed ? ? ? With a vinegar bath wire wheel it again
And start from scratch again? Thanks for your help.
Is he dead by now he hasn't uploaded for 4 months
are the #'s based on traditional #'s indicating the size of each pan, or is it all based on inches??? they look totally impeccable. you should post more often!
The numbers are traditional for field. Their classic #8 is 10 inches. The one in the video is 8 inches
Classic wood stove sizing
#4 is 6 (3/4)"
#6 is 8 (3/8)"
#8 is 10 (1/4)"
#10 is 11 (5/8)"
#12 is 13 (3/8)"
#16 is 16 (3/4)"
Confusing to me, I had to look it up
@@wreckingopossum confusing enough, yes and even that old system can vary as much as 3/8" between different brands......... i think bsr made the largest pans, their # 8 was 10 & 5/8" while lodge measures in @ 10 & 1/4.... cast iron baily style hand planes, for wood, were numbered in similar fashion, i still collect them as well when i can find a good one.......... they can be tuned up for further good use just like the pans........
Ordered #4 #6 and #8 of the Field’s and all 3 out of the box wobbled.
Love cast iron! Yes Haw!
I'm restoring a GRISWOLDS "ERIE" 810 Number 7 kettle. What would be the best way to reapply the seasoning?
Learned almost everything I know about cast iron maintenance from you in years past. However, it would appear that your late videos may be compromised by monetization. Good for you sir, but NO BLACKLOCK??
I don't know how I got here, but I'm glad I made it....
Jeffrey, we need more videos! Hope all is well.
As someone who seems to know a great deal about cast iron, I thought it would be good to ask you. Why do most cast iron skillets have such small handles, when the pan itself weighs so much? Do you ever collaborate with companies to make changes to pans? I would be interested to see what a longer handle with more weight at the end would do to the overall balance and handling of a cast iron pan. What do you think?
Have you looked at Stargazer? They have the longest handles that I am aware of on a cast iron skillet, but they are heavy. Even by cast iron standards. Most cast iron skillets have a short helper handle just opposite of the handle. My wife cannot pick up some of our skillets when they are full of food, so sometimes she puts on a pot holder and uses that to move the skillet from the stove to the oven and back.
Oh, one more thing. You might look at carbon steel pans. They are supposed to cook like cast iron, but I honestly have no experience with them. They are, however, much lighter than cast.
@@mobilemechmantim773 Yeah, my wife has the same issue with cast iron. To me it just doesnt make sense to create a tiny helper handle on the other end (which gets extremely hot due to being so close to the cooking surface). I've seen carbon pans and thought they looked great, just don't understand why cast iron makers haven't extended handles for better balance... seems like a no brainer.
You really need to make a video of your full collection.
Love your videos, thanks for sharing
Awesome! Thank you!
what is the best cast iron skillet for a beginner. something that is smooth and low maintenance maybe?
Look into Victoria Cast Iron. They are made in Columbia. Their surface is a little smoother than Lodge and cost about the same. Their seasoning is not as good as Lodge out of the box but just cook with it and it will get better.
I hope you will be making some new videos soon.
My condolence to Jeffery (The Culinary Fanatic) on His Mother and Father passing 🙏🙏🙏
Where did you use these before they were released to the public? Were you in the military or did you work in a restaurant? Peace.
ÕLD SÇHØØL WÃRRÎØR - I worked with Field Company while their first skillet was still in development. I have prototypes.
@@TheCulinaryFanatic Oh okay, didn't know that. Thank you.
Nice!
Holy crap, grab your ankles because you're about to be rear ended with these Field Company prices. That #6 is $95 before tax and shipping. I'm buying collectable cast iron at yard sales, estate sales, and Goodwill for $10 bucks. I like stuff pre 1950ish as long as it's not cracked, warped, or pitted.
Should I search for an old Griswold/Wagner and redo it, sand down a current Lodge, or pony up and buy a set of the Field Company skillets?
It's beautiful, and I have no doubt will be well received. However, I really wish Field had prioritized a dutch oven instead.
D T - I am sure it will be coming in the future.
You made want to buy one/
Jeffery where are you?
At that price, I’ll stick with my old Griswold.....my taste buds could never tell the difference.
Nice video. when a thin layer of carbon is deposited it becomes smooth surface. Is this carbon while cooking mixes with food and goes in, will it be a cause for stomach cancer ?
those are good
Nice
Lodge, made in America. Reasonable and reliable
Field, made in USA. Reasonable and reliable.
Five Field skillets, or Five Lodge skillets and $500 left in my pocket. Lodge all day long. Look, Field and the other premium domestic cast iron suppliers (Finex, Smithey, Butterpat, Marquette) are turning out lovely products. Lodge has clearly recognized the need to up their game with their new Blacklock lineup. In the end they are all cast iron skillets.
Hello #Howiedoing #LuvinLuvinthis #i still have #myBlessedGenerationSet
Is it just me or did he just make a cast iron video sexy?
Me encantan esas sartenes de hierro, vivo en Buenos Aires Argentina, donde las consigo?
Why pay $95 for this when i can buy and restore several 100 year old skillets that are better for the same money ?
Trackrock - That would be your prerogative. But just remember that the hunt for vintage CI costs money too - plus restoration costs and your time. Not everyone is interested in doing that.
The Culinary Fanatic I’m sure not!! I love my #8 and #10!!
New Mexico, Texas, and Oklahoma have the best old CI
Found some great stuff in Colorado too.
Why purchase a $10,000 watch when a timeX will work, why invest in a $500 knife when you can sharpen a Walmart knife to shave hair. The perogitive of others isn't ours to question. Doing so just looks dumb.
Well.... your cast iron obsession USED to be a cheaper obsession than buying high end European Supercars. :-)
I just want to smear Crisco all over that pan...and my body.
Lol!! The comment of the decade!! 🤣🤣🤣
@@TheCulinaryFanatic Agreed!
Stargazer or Field?
I have a star gazer and while I like it.. I seem to have issues seasoning it. Also I don't think the cool handle really helps that much. Heat eventually travels. If I were to buy again I'd buy field #8.
Good info. Thanks
Nice piece of iron, but at about $100 I'll pass. I have a number of pieces - some cheap and some vintage - and every one of them cooks what I want how I want, and not because I coughed up $100.
I agree. Nothing more to say
I would think that the twenty first century technology concerning frying pans, and skillets would make the cast iron pans, and skillets obsolete.
Nice but NO POUR SPOUT
Barbara Dumaine - You don’t need them with the curved walls.
Seconds
Overpriced, Get a Lodge🍳
👎kill the music 👎
I will NEVER buy another preseasoned skillet again. They are NOTHING like the SMOOTH skillets of the past. Good luck trying to sell me one of those. I can see from the video, it will never add up.
Unfortunately, the past is passed...the number of Griswolds and Wagners is not getting any bigher. Honestly, I have a stoveful of modern Lodge skillets, not to mention a couple of camp ovens, a Dutch oven and a pizza pan, and a) they cook just fine when they are new and "pebbly" and b) with regular use, they get remarkably smooth.
As far as getting the skillets smooth, I discovered the "trick" with my Dutch/camp ovens. Use them for everything...not just for frying bacon and baking corn bread (which baby the pan).
@@MikeB3542 I have over 30 cast iron pots, pans, and Dutch ovens. If I find a decent pan at a garage sale, or estate auction I might by it. But really don't need to by new. I am quite sure, the way you are doing this, it's worth doing.