Field is one of the few companies still using the vintage cast iron pan size numbers. It definitely suggests they're doing their best to be the modern day Griswold.
WOW!!! What a GORGEOUS DO!!!! Very interested to see what they say about the warping…casting issue, or…intentional… maybe designed this way so it is level when heated?
Seems solid, for dutch ovens I usually like enameled cause I cook indoors mostly and usually stew or braise things with acids like tomato or vinegar for hours and hours in them. But I do like naked cast iron for frying with oil and like a little extra depth. So I've been looking at deep skillets like the blacklock deep pan for that. Sometimes even the 12" ers 2 inch skillet depth is a bit too shallow for comfort.
I'm glad you did this video, Currently I have Lodge and Le Crueset Dutch Ovens as my daily users, But I wanted a modern unseasoned cast iron 4-5 quart and was looking at Field Company because of the weight, Thanks for the honest review
I kind of agree with some of the comments. For Dutch ovens enameled makes more sense so I will stick to Le Creuset. I think Field is a great company and will always recommend their pans but unless you cook outside or take it out camping, I don’t see the point of a raw cast iron Dutch oven
The idea of a (non enameled) cast iron Dutch oven seems unnecessary to me. Usually DO’s are known for braising, slow cooking, long simmers with salty or acidic liquids - precisely what I try to avoid using cast iron for. I think enameled is the way to go
Yes, Lodge is about 1/3 the price of the Field. But weight is the main reason I'm interested in the Field products. An EMPTY Lodge 7 qt weighs 18 lbs and Field says their DO is 14 lbs.
I’m not impressed with Field tbh.Aesthetically, they look nice, but I still think they have a long way to go, I own one of their 12” pans & the seasoning just will not stick with my Field, I read reviews & other people have the same issue. As far as the warping is concerned, I’m surprised it passed inspection, thats one reason I really like Butter Pat. I do enjoy using my Stargazer, Appalachian Cast Iron (Jeweled Skillet), Butter Pat, Lodge, Finex is one of my favorites though. Thank You, for the recipe
Dang Luis, da 1 time you pull up da PURRRRFECT pretty BOOSHEE iron that sold me on,,,, you found flaws. See I like in PATIENCE. That woulda had me climbing da walls when I found that warp if I pd that amount.2nd & uppermost,,, THE WAIT FOR A NEW 1. 😕😔😓😫😤😡😡😡😡 But I like that Dutch.
Really like the videos you put up Luis. Have you come across Fireup enameled CI yet? They have "fins" on the bottom for quicker heat ups. I guess something they use at high altitudes so not new(?) but new to CI. They're out of the UK. Would love to see a preheat race with DO's lol.
Field is one of the few companies still using the vintage cast iron pan size numbers. It definitely suggests they're doing their best to be the modern day Griswold.
Totally agreed Eric!!
WOW!!! What a GORGEOUS DO!!!! Very interested to see what they say about the warping…casting issue, or…intentional… maybe designed this way so it is level when heated?
Seems solid, for dutch ovens I usually like enameled cause I cook indoors mostly and usually stew or braise things with acids like tomato or vinegar for hours and hours in them. But I do like naked cast iron for frying with oil and like a little extra depth. So I've been looking at deep skillets like the blacklock deep pan for that. Sometimes even the 12" ers 2 inch skillet depth is a bit too shallow for comfort.
I'm glad you did this video, Currently I have Lodge and Le Crueset Dutch Ovens as my daily users, But I wanted a modern unseasoned cast iron 4-5 quart and was looking at Field Company because of the weight, Thanks for the honest review
For $345 it should be perfect. I hear they have great customer service and swap out anything you aren’t satisfied with so it shouldn’t be an issue.
I kind of agree with some of the comments. For Dutch ovens enameled makes more sense so I will stick to Le Creuset. I think Field is a great company and will always recommend their pans but unless you cook outside or take it out camping, I don’t see the point of a raw cast iron Dutch oven
The idea of a (non enameled) cast iron Dutch oven seems unnecessary to me. Usually DO’s are known for braising, slow cooking, long simmers with salty or acidic liquids - precisely what I try to avoid using cast iron for. I think enameled is the way to go
I totally agree. Only thing these be better for is a open camp fire. I would put my Le Creuset on a camp fire lol
Why buy those OVER PRICED THINGS when you can buy lodge for one third the price ? And they are not warped ... THANK YOU FRANK FROM MONTANA....
Yes, Lodge is about 1/3 the price of the Field. But weight is the main reason I'm interested in the Field products. An EMPTY Lodge 7 qt weighs 18 lbs and Field says their DO is 14 lbs.
Absolutely love lodge!!!!!!!!!!
I’m not impressed with Field tbh.Aesthetically, they look nice, but I still think they have a long way to go, I own one of their 12” pans & the seasoning just will not stick with my Field, I read reviews & other people have the same issue. As far as the warping is concerned, I’m surprised it passed inspection, thats one reason I really like Butter Pat.
I do enjoy using my Stargazer, Appalachian Cast Iron (Jeweled Skillet), Butter Pat, Lodge, Finex is one of my favorites though.
Thank You, for the recipe
Dang Luis, da 1 time you pull up da PURRRRFECT pretty BOOSHEE iron that sold me on,,,, you found flaws. See I like in PATIENCE. That woulda had me climbing da walls when I found that warp if I pd that amount.2nd & uppermost,,, THE WAIT FOR A NEW 1. 😕😔😓😫😤😡😡😡😡 But I like that Dutch.
Hi Cynthia can you text me ?
What did they say to you?
Really like the videos you put up Luis. Have you come across Fireup enameled CI yet? They have "fins" on the bottom for quicker heat ups. I guess something they use at high altitudes so not new(?) but new to CI. They're out of the UK. Would love to see a preheat race with DO's lol.
I have not but I will look them up THANKS
😢