Field

Why r/BuyItForLife recommends Field

4 mentions from real owners

• #1Dec 30, 2025

  I never want to buy cookware again

  If I had to rebuild from scratch (it's just me): - Heritage Steel Eater Series 2QT saucier. I have a Demeyere I5 2 QT saucier now and use it as my pasta pot, saute pan, and stock pot. Would only change because of the handle. If any manufacturer is listening, make one of these with a helper handle and I will buy it right now. This is the pan I use most often and am generally dumping water out of. - no 6 size cast iron. Pick whatever brand. Lodge works, I prefer Field. Smithey and Stargazer are also fine choices, but Stargazer I do not believe makes this size. I was curious about Borough but they aren't worth the price IMO and have a few flaws. The lid from the saucier fits onto this size cast iron, at least mine do. This is the cast iron piece I use most often as it is exactly the same size as my burner and usually big enough for whatever I am asking it to do. I would prefer Field make a larger helper handle but I rarely pick this up anyway. Have yet to meet a carbon steel pan I love. Either the handles are enormous and/or uncomfortable or as was the case with my Darto they spun like mad. All the special care required for cast iron without enough thermal mass to be worth it. - no 10 cast iron if you're making two big steaks or most recently made vodka sauce in it and dumped the cooked pasta into and combined. - 10" stainless steel fry pan. Do NOT recommend Demeyere here, the handle was so heavy on my 8" it would tip if you ever let it go. All Clad, Heritage Steel, or Made In would all make me curious. Here the handle is what matters most to me. I don't own one of these as I have not come across anything I haven't either used the cast iron or saucier for. I personally would buy this last if I felt it was missing. - buy a lid a la carte for the 10 cast iron from a restaurant supply company either in person or online. Had the cast iron lid from Field for I think my 8 and sold it, never used it and was way too heavy for my usage. If I wanted something to stay warm in the same pan for a while I'd feel different. Your mileage can and will vary. This is what has worked for me.

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• #2Dec 30, 2025

  I never want to buy cookware again

  For me, a mix of materials works best. I have to make all food from scratch so everything I use is in heavy rotation. The bulk of my cookware is stainless steel (All Clad d3 & d5). All Clad’s U shape handles make it so easy to hold/grab the pot. Heritage cookware is equal quality to All Clad IMO but I don’t love their slick handle design because it makes it harder to hand wash the pots. On the other hand, Heritage’s All but the kitchen sink set has so many useful sizes and shapes All Clad doesn’t make (1.5qt sauté, 3qt saucier, 5qt tall, 6qt rondou just for starters) that outside of a roasting pan, you’re basically set with your pots and pans. I hear good things about Viking, but I’ve never cooked out of them. I have a few antique cast iron Griswold skillets that are as smooth as glass and used for toasting spices and making things like eggs, steaks, cornbread, focaccia, deep dish pizza, and pie. If you don’t want to hunt around for Griswold’s, I hear that Field skillets are similar weight & smoothness. People rave about Smithey’s - but goodness are those skillets significantly heavier - almost 3 times what my Griswold weighs. I prefer not to have shoulder surgery after cooking in cast iron. The bare cast-iron skillets are my easiest cookware to clean so they are my favorite. I have a few enamel cast-iron pieces: a Staub cocotte (it’s heavier than Le Creuset but I find it is more multipurpose due to its lid design), braiser, crepe pan, fondue pot, and grill pan. From Le Creuset, I have a saucier and rice pot with an everything basket. The enameled cast iron pieces are amazing for soups, stews, braises, bread baking, sauces, grilling, rice, or getting the best darn fondue, hot pot, or crepes of your life - and you don’t have to worry about acidic foods eating away the seasoning on bare cast iron. I have the grill pan because I can’t grill outside, but if I could grill outside, the grill pan would not be used as much. I was just given a carbon steel baking steel but I haven’t had a chance to test it out.

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• #3Oct 7, 2025

  Best cast iron skillet?

  Smithey, field, stargazer, yeti, and finex are all good end cast iron brands. You also have enamel cast iron like staub and le creuset which doesn't require seasoning.

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• #4Oct 7, 2025

  Best cast iron skillet?

  Lodge is decent quality and made in the USA, they’ve been making cast iron here a long time. To step up without getting an antique used one it’s going to cost at least 3x more. Some other made in USA cast iron brands are Smithey, Lancaster, Field, and Finex. A higher quality pan is usually lighter and smoother, but the heavier the pan the more heat it holds which isn’t a bad thing. I cooked my daughter’s breakfast in a lodge cast iron pan this morning, it’s a workhorse and will last forever

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