Got my first Field skillet a few days ago. First thing I cooked, potatoes. LOVE the skillet!! I have a really old cast iron skillet that belonged to my mother-in-law and she passed at 89 so my guess is it has to be close to 100 yrs or older. Have no idea what it is. It has a long grove cut across the bottom & a #8 on the handle and not real deep. Good old skillet. Took a lot of work to get it reconditioned, but looks wonderful and cooks great.
I have used Lodge, Blacklock Lodge, Field, Stargazer, and Smithy. My most often used is my Field skillets hands down. I gave all my Lodge away except the first piece my wife gave me. A pan that lasts me 30+ years is worth the extra cost.
If you go to the Field Company website you can sign up to be notified when seconds become available. They usually run them around twice a year. I bought myself and my son and daughter number 8s and liked it so well I bought myself a number 10. I am going to buy us each a number 6 for Christmas. The seconds are normally around 30 per cent off or so. We found absolutely NOTHING wrong with any of them. They all cook great!! Thanks for the video. Now I'm going to have to have bacon and eggs for lunch I guess!
Keith Brown , I just ordered a number 8 and 10 in seconds and am waiting for them to arrive. I am glad to know that your seconds had nothing wrong with them. Thank you!
I am a newer subscriber, and longtime cast iron fan. My grandfather introduced me to cast iron pans with the pans he had at our hunting camp since the 1950's. He cooked everything from breakfast to dinner in these pans,and when he passed I was lucky enough to inherit them. I don't know the brands, but they have become my main cooking utensils. I enjoy your channel for that reason, you also cook everything with your cast iron. Great recipes and great reviews, thank you from another cast iron skillet man.
The price of the pan isn't that bad when you consider that 50 years from now your grandkids will be cooking with that pan and it will be better than when you bought it. I still use a 10 inch skillet my grandparent got for a wedding present when they got married in 1920 and it is wonderful.
I have a Lodge cast iron pan I got from Rural King. I cooked scrambled eggs in them (the first thing I did after seasoning it) and they never stuck once!!! 👏👍
Thank you for testing and reviewing these products. It saves us money, time and effort of trying out gimmicky items that don't work well. Your efforts are appreciated!
I just got into cast iron about two months ago. My first skillet (after doing some research and watching some videos) was a Field #8. I oven-seasoned it three times before cooking anything and it's been the bomb for me. When I get into something I tend to jump into it with both feet so I bought a cast iron cookbook by America's Test Kitchen. All their recipes called for #10 and #12 skillets, so I grabbed those two skillets from Field, too. I've bought more butter, eggs, bacon, potatoes and onions in the last six weeks than I have in the last year. This video checked all the boxes for me. Thanks. (P.S. The cookbook's recipe for shepherd's pie in a #12 was awesome. I only had it once before at a Massachusetts restaurant and it sucked, but ATK's ingredients made me give it a try. I tweaked it by shaking a little smoked paprika on top of the mashed potatoes before I put the pan under the broiler.)
I got my first CI almost a year ago and I now have much more CI than I need now! It’s just me and the wife, along with our 2 cocker spaniel taster testers, who are doing an incredible job of making sure my cooking is suitable for human consumption! Along with this channel here, I am also subscribed to 2 other CI focused channels and 1 other cook that is focused on grilling and low and slow bbq. I’ve learned more about cooking in this past year than I can possibly keep up with. I’m not new to live fire cooking, I’ve been a hard wood stick burner for many years, mostly low and slow bbq with some limited live fire grilling. Several months back, this channel here, Back Woods Gourmet, introduced us to the Lodge Sportsman Grill. I watched videos here and also at 1 of my other sub’d you tube channels. I specifically bought this grill because of BWG! I don’t know how many plates are on your dinner table, but it’s just 2 plates on the table and 2 critters sittin’ on the floor waiting to do their taste test. This is an all cast iron, hibachi style grill, and as I’ve learned to use and care for it, it is now my favorite first choice for grilling! I don’t know where your CI adventures are taking you, but if you are grilling for a smaller dinner table, as I am, this has been a great addition to my stuff stash of cast iron! Ummmmm, I just noticed in your comment above you didn’t mention ‘garlic’, you’re not leaving out the garlic are you???
Thanks for the video, long time watcher, 1st time posting. I love the channel, and the no nonsense recipes you present, truly inspires me to cook more. I have been using Field Company skillets for just over a year and they have been my go to pans, I do also use Lodge and have a few Griswold skillets too, but I find myself going to the Field’s more time than not. Pros are they are light and they cook really well, never had an issue with them sticking, and they clean up well. Only negative I have on Field is no pour spouts. For dishes that are saucy, or have a lot of gravy it would be nice. Anyways to each their own! Great job on the channel, looking forward to what you have coming up.
Beautiful cooking surfaces. I have the #s 4, 6, 8 and #10. I always give new c.i. the welcome hot water scrub. Dry very well then add 3 layers of Crisbee Cast Iron Seasoning before first use. Opted to add a Lodge 12 inch carbon steel skillet because it weighs only 4.06 pounds. On that one, did the scrub down, dried well and preheated it + added 5 layers of Crisbee seasoning before first use.
You made a good point about frying potatoes, rinse them two, or three time in water, then dry them with a towel. They will not stick hardly at all, if your skillet, or Dutch oven is seasoned well. They will also brown up better.
You get what you pay for. Field Company takes more time, like you said, and that extra time to detail is what costs. I am happy with my Lodge cast iron, and some of it is over eighty years old. I have about forty pieces, not all Lodge, some Wagner too, but there is nothing like cooking with cast iron.
Dang! Great review of a great pan, that is how all cast iron should come out of the box, only draw back is the price but then it should be a lifetime investment. Thanks for posting. 👍👍
I’ve got everything Smithy, Stargazer and Field have put out, but I can’t SLAY like YOU. Thank you for sharing all your experience/knowledge. Respects 💯👊🏼
The people saying a lodge is non stick is using a lot of oil, the only decent newer lodges I have, I stripped down and started over or it’s a Dutch I’ve deep fried only in for 2 years. I have a 1934 lodge chicken fry pan and it’s on par with Griswald and Wagner over the years
I love my Field skillets, I have them all except for the 12 it’s on my list I am waiting for the factory seconds it brings the price down that I can afford and the quality is still superb! Great video
I have used a lot of Griswald pans. Really didn’t like Wagner or Lodge because of the sand casting. I’m glad someone is finishing the pans. Highly labor intensive to create thus the price. I had a couple pieces from my great aunt. Third generation. Then calculate your price over a hundred plus years. The went to my daughter, fourth generation. Good video o
There are 2 schools of thought on the surface of a pan. The rough surface will hold pockets of oil or liquid where the smooth pan depends on the food item to hold a thin layer of oil or liquid under it. The pan holds the heat and the liquid under the item being cooked does the cooking. If there isn't any liquid "oil" under the item being cooked you would have a burned surface before the item would be cooked through. I prefer the slight rough surface for cooking over a totally smooth surface.
Thanks for a fine video. After some experimentation, I think the best seasoning oil is lard. Terribly unhealthy according to conventional wisdom but seek the supporting data and you will never find it. Lodge 3 notch, #12 and Wagner arc logo, #12 were terrible for frying eggs until I seasoned with lard. After this treatment, their performance is flawless.
Shane Coker I have Smithey and Butter Pat. I don’t cook on my old Lodges anymore. I LOVE my Smithey 12, but it’s too damn heavy. I was going to invest more into Butter Pat but the price is hard to swallow. I really like the look of Field but not having pour spouts, especially when compared to BP, makes it hard to pull the trigger on Field.
I am debating between a BP and field. Already have a finex 8 inch. Not sure if I want to get one from each one in 10 inch and one on 12 inch to settle. Any recommendations since you have them?
Daughter of the king Of Israel I personally LOVE LOVE my Butter Pats over any. I cook for a living so I’m picky about my Equipment and heavily use everything.
Daughter of the king Of Israel I have everything from 8”-14”. Of course the larger you go it will get heavier. I love my Smithey 12” but hate it for the weight. If I only had to have 2 pans, it would be a 10” and 12”. Either ButterPat or Fields If weight is a concern.
I used to use bandanas to spread the oil for seasoning but wood found out the oil would bleed out the dye, I wonder if it’d do the same with the shop towels
Just got to the part where BWG talks about people saying eggs don't stick to their Lodge. Its true! I bought 2 Lodge skillets in the last couple years. Ones at home and the other is at camp. When I cook breakfast I cook bacon, sausage etc. in the Wagner and save the Lodge for cooking eggs. I don't know what to say about it other than my eggs don't stick in the Lodge but do so more often in the Wagner.
Nice pan. What is your opinion on sanding a rough pan smooth yourself? I have done this myself on a few second hand pans that were rough and had been abused and it seemed to work pretty well for me. With a drill and some good sanding disks it really doesn't take that long. The cooking portion of the show always leaves me starving for a taste of what you're cooking up! Also, on the potatoes I prefer to used cooked potatoes. I just throw a few extra into the over when I make baked potatoes. They seem to cook up much quicker and get more crispy which is how I like them.
Great review and what a great looking breakfast. Keep up making these awesome videos . I have learned a lot from your videos. Thank you and keep up the great work.
Great product review. Good point of information on the proper use the dislike button, too many people dislike for the wrong reasons. Great skillet, but I don't know, maybe someday. Nicely Done. Thanks for sharing. 😎.
Great video - Thanks-- I am leaning towards getting one. you said your no. 10 was your everyday user, when I looked at the web site it looks like they onlty make a lid for the no. 8 , I am wodering why they don't make lids for each size?
I just went and looked at Amazon for a 10" Lodge cast iron skillet. It was Pre-Seasoned and it was $14.88. I could buy ten of these for half the price of the one you showed us in the listing on your phone. My Lodge cast Iron skillets and Dutch Oven works really well, including frying eggs.
You're statement is so true...but the Field is pretty good right out of box (a little seasoning needed but not nearly as much seasonin' as a brand spankin' new Lodge).
@@mathewmccarthy9848-- I take a brand spankin' new Lodge, season it once, and then fry eggs. No sticking. No problem. Fifteen dollars versus two hundred fifty. You have not sold me. The same story with my Dutch Oven. One seasoning cycle and I can put meat right on the bottom with no sticking. Thank you Lodge!!
@@wcarlhepker4806 We like our brand of cast iron just like we our brand of cowboy boots - no reason to change if it fits just right. Sounds like you got your process down! Happy cast iron cookin', Mr. Hepker.
I can buy 10 VWs for the price of a Mercedes or 10 Mercedes for the price of a Lamborghini. So what? Is the Field skillet pricy? Yes, it is. Is it a high quality skillet with extra work put into it to provide a smooth surface? Yes, it is. Is it worth the money? That's up to you to decide. You only buy it once and then enjoy using it for the rest of your life. If they were available here in Germany and if I had the money, I would not hesitate to buy a couple of them. Does a Lodge also do the job? Sure it does. But I have to put a couple of hours of work into a Lodge to sand down the rough finish and reseason it.
I inherited a no name 10-5/8 #8 made in the usa (wagner maybe?) and a griswold skillet and compared them to my lodge set, I ended up selling the lodge set in a garage sale after doing an egg test...the older skillets were machined smooth in comparison. If I were to buy a new one I would probably get the fields skillet, though I like the stargazer too. Ive seen griswolds on the used market cheaper though.... for eggs I prefer my debuyer carbon steel pan, seasoning is a must with it but absolutely no sticking if taken care of
You just gave me the desire to use my big Lodge skillet. I'm thinking a paella. I haven't used it since I last seasoned it 2 years ago. Maybe blackened catfish.
The #8 is like a lodge 10" pan and the #10 is like a 12" lodge. If you have 2-4 people, those are the ones I would suggest. Mine have shown to be a great investment so far.
The first time I cooked eggs in my lodge it didn't stick 🤷♀️ I never have had an issue with food sticking or not moving around in my pan. It made me cast iron happy and I kinda wanna bite the bullet and get me a field pan 😅🤣
Awesome Pan I would buy one if it did not have the shut off ring on the bottom. and don't wine if somebody doesn't give you a good rating because you're getting easy money anywayes. God-bless everyone
You should definitely get some commission for the swamp seasoning because i bought some off amazon to try just because of watching your videos.so you should contact them and put a link in your videos and every time someone buys through your link you should get a commission. The same with the cast iron.
I am new to cast iron. I can cook with stainless steel but by husband and kids complain about it and prefer nonstick. That’s toxic so I am trying to switch to cast iron. I don’t like heavy pans. I am torn between the field and butter pat ones. Also considered staub and le creusse as they are easier seems. Any suggestions on which ones to go for? I was thinking maybe the 8 inch BP and 10 and 12 field as BP is more expensive. Not sure if I would need a 12 inch. We don’t cook meat.
Cast iron is great and carbon steel is also great, carbon steel is substantially lighter than cast iron if you're worried about weight. Both are nonstick as long as you keep it seasoned
That was amazing. I've had my lodge skillet for a few months now and it still has food sticking. That is so cool how awesome yours was. Did they sand it down at the factory to make it like that? Great video my friend
If yo uh have food sticking I would suggest using Crisco and or Grape seed oil for your follow up seasoning. Helps with the sticking issue a bunch. Also,... of you have sticking issues, get to frying some potato chips or chicken wings once in a while. Deep frying helps get the oil in there to build up a good carbon coating.
I know in India they use ghee or butter on nearly every carbon steel pan so it's probably gonna work pretty well. Don't know how long you got till it goes rancid though.
$215 for a tool that you will use until you die and then someone else will use until they die and so on and so forth is NOT that much money. I have the No. 8, No. 10 & No. 12 Field Skillets. I love them all but I find myself almost always using the No. 12. Even if you do not need the space it is nice to have. Was going to get the 4 & 6 to round out the collection but since I rarely use the 8 or the 10 I figure that there is no point. Buy this pan. Splurge. It is a fantastic piece of iron that will always be there. Maybe I will save up and get that sweet, sweet Dutch Oven they have now.
I have my grandmother's iron skillet that's from the 30's or 40's. They were poor so it's a no name skillet. I'm sure the cheapest they could find. Only thing it says on the bottom is "10". Its a great skillet. Other comment I have is that I have some old Wagners that are smooth as silk, but my Lodge does a better job and eggs don't stick to the Lodge. Point ??? Point is, it doesn't have to be expensive to be do the job.
The #8 is a great size for that. Depends how many people. If they make a #6 that is the equivalent of an 8" lodge. I use a lodge Cornbread wedge pan for that with Chi Chi's corncake mix. It's like it was made for that pan. Use lots of butter. Give it a try.
Actually, 215 dollars is really not an outrageous price to pay for a product who's life's span can be decades-long if not generations-long. In this case, the value is that well you only have to buy it once and that is a good value in and of its self.
Cooking with a Field Company skillet is like driving a Cadillac down a bumpy road; take that same road in a 1970's chevy pickup truck and that's the same as cooking with a new Lodge cast iron skillet - watch those dips, son! Anyway, both are useful; both are fun; but in my opinion Field Company is number one.
I can recommend it. If you like to cook, get one. The #10 is very similar to a lodge 12" pan. Sexiest piece of cookware I own. Great performance out of it. I want that #12 Field but, wow! Seeing that next to the Lodge 15", that thing is big.
I have a #8 Field and a #8 Lodge. I bought the Field because I just had to have one after watching so many videos on them. Wasn't worth it in my opinion. Yes it's a lifetime investment but I prefer the cheaper Lodge skillets. Don't let the rough finish fool you, in my experience it all cooks the same.
Well worth the money. All those other non-sticks last only a few years. A few cycles of those things will pay for these great pans! Thanks for the great video. Have to go buy some bacon now. Thanks for nothing! :-)
This is just my opinion. I would much rather go shopping for an antique cast iron then buy a brand new pan. I value the history of the piece. When I found my Griswold, it was completely covered in rust. I had to put it in an etank to get it cleaned up and then re-season it. The fact that I saved a piece of history is very satisfying to me. I acquired a gate marked Dutch oven that was a basket case. I still haven’t found a bale for it, but I completely restored it. I cook in it monthly with the Salt Grass chapter of Lone Star Dutch Oven society. It’s kind of like adopting a dog from the shelter versus buying a dog from a pet shop. Just as I would rather save a dog from being put down then buying dog that I know will find a home, I would rather restore an old rusted out pan then buy a new one. But that’s just my opinion and I am not in any way being critical. I know you have restored your share of cast iron. By the way, I made your breakfast hash brown casserole recipe. It was very good. Believe or not it was the first time I ate eggs other than scrambled. Maybe next time I’ll get braver and make it a little runny instead of hard.
You have qualified for the Member Recipe cook. So pick your favorite and sen it to me for a new video in a couple of weeks. backwoodsgourmetchannel@gmail.com
i dont care how good it looks or how much time it took to get that way it will NEVER be worth 215 dollars, seems like its made for people with more money than sense but hey if its free then i will use it sometimes
am afraid you have lost your way. I can find Griswolds 30-$40.00 any day I wish . Lodge for $15.00-$20.00 and i can sand for 2 min to make it smooth. Do you really wish to try and sell us that a $75.00 is a value. You wish us to pay $75.00 and allow you to make a commission? You arent even paying for the pans so how many have you personally paid $75.00. Maybe you can see the other American made overpriced pans and justify this is a cheaper pan? Please dont forget who your target audience has always been. I sure hope you don't soon review $100 French truffles
Got my first Field skillet a few days ago. First thing I cooked, potatoes. LOVE the skillet!! I have a really old cast iron skillet that belonged to my mother-in-law and she passed at 89 so my guess is it has to be close to 100 yrs or older. Have no idea what it is. It has a long grove cut across the bottom & a #8 on the handle and not real deep. Good old skillet. Took a lot of work to get it reconditioned, but looks wonderful and cooks great.
I have used Lodge, Blacklock Lodge, Field, Stargazer, and Smithy. My most often used is my Field skillets hands down. I gave all my Lodge away except the first piece my wife gave me. A pan that lasts me 30+ years is worth the extra cost.
If you go to the Field Company website you can sign up to be notified when seconds become available. They usually run them around twice a year. I bought myself and my son and daughter number 8s and liked it so well I bought myself a number 10. I am going to buy us each a number 6 for Christmas. The seconds are normally around 30 per cent off or so. We found absolutely NOTHING wrong with any of them. They all cook great!! Thanks for the video. Now I'm going to have to have bacon and eggs for lunch I guess!
Keith Brown , I just ordered a number 8 and 10 in seconds and am waiting for them to arrive. I am glad to know that your seconds had nothing wrong with them. Thank you!
I was thinking about getting in on the seconds thank you for your feedback.
@@kwannasmith Have you ever used Lodge? I've heard that's a good cast iron too,
I am a newer subscriber, and longtime cast iron fan. My grandfather introduced me to cast iron pans with the pans he had at our hunting camp since the 1950's. He cooked everything from breakfast to dinner in these pans,and when he passed I was lucky enough to inherit them. I don't know the brands, but they have become my main cooking utensils. I enjoy your channel for that reason, you also cook everything with your cast iron. Great recipes and great reviews, thank you from another cast iron skillet man.
The price of the pan isn't that bad when you consider that 50 years from now your grandkids will be cooking with that pan and it will be better than when you bought it. I still use a 10 inch skillet my grandparent got for a wedding present when they got married in 1920 and it is wonderful.
Thanks for the backup there Richard. Some folks do not get that message when I talk about really good premium cast iron. Thanks for watching.
Love my Field company pans. I have an 8 and a 10. Use them all the time. Good quality pans and made in USA!
Me too,... I want tha that #12 but, Wow! , that thing is huge.
@@markatkinson9963 The No. 12 is a GREAT pan.
@@judsonkr I have gotten one since. It is great.
I just ordered a no.8 and I got two. I checked my account and records and only paid for one. If that was a Christmas promo, I'm sold!!
I have a Lodge cast iron pan I got from Rural King. I cooked scrambled eggs in them (the first thing I did after seasoning it) and they never stuck once!!! 👏👍
Thank you for testing and reviewing these products. It saves us money, time and effort of trying out gimmicky items that don't work well. Your efforts are appreciated!
Have you had the chance to use a Stargazer skillet? I have the 10” & 12”. Pricey, but not as much as others. Also, wonderful pans.
I have a few Field cast iron pans, I think they’re great! They’re on the expensive side but, they’re a lifetime investment for sure.
When will people realize that you get what you pay for! Just remember this is a pan that’s generational if taken care of. Great video great pan!
All cast iron can be generational, not only the expensive ones.
I just got into cast iron about two months ago. My first skillet (after doing some research and watching some videos) was a Field #8. I oven-seasoned it three times before cooking anything and it's been the bomb for me. When I get into something I tend to jump into it with both feet so I bought a cast iron cookbook by America's Test Kitchen. All their recipes called for #10 and #12 skillets, so I grabbed those two skillets from Field, too. I've bought more butter, eggs, bacon, potatoes and onions in the last six weeks than I have in the last year. This video checked all the boxes for me. Thanks. (P.S. The cookbook's recipe for shepherd's pie in a #12 was awesome. I only had it once before at a Massachusetts restaurant and it sucked, but ATK's ingredients made me give it a try. I tweaked it by shaking a little smoked paprika on top of the mashed potatoes before I put the pan under the broiler.)
I got my first CI almost a year ago and I now have much more CI than I need now! It’s just me and the wife, along with our 2 cocker spaniel taster testers, who are doing an incredible job of making sure my cooking is suitable for human consumption! Along with this channel here, I am also subscribed to 2 other CI focused channels and 1 other cook that is focused on grilling and low and slow bbq. I’ve learned more about cooking in this past year than I can possibly keep up with.
I’m not new to live fire cooking, I’ve been a hard wood stick burner for many years, mostly low and slow bbq with some limited live fire grilling. Several months back, this channel here, Back Woods Gourmet, introduced us to the Lodge Sportsman Grill. I watched videos here and also at 1 of my other sub’d you tube channels. I specifically bought this grill because of BWG! I don’t know how many plates are on your dinner table, but it’s just 2 plates on the table and 2 critters sittin’ on the floor waiting to do their taste test. This is an all cast iron, hibachi style grill, and as I’ve learned to use and care for it, it is now my favorite first choice for grilling! I don’t know where your CI adventures are taking you, but if you are grilling for a smaller dinner table, as I am, this has been a great addition to my stuff stash of cast iron!
Ummmmm, I just noticed in your comment above you didn’t mention ‘garlic’, you’re not leaving out the garlic are you???
Thanks for the video, long time watcher, 1st time posting. I love the channel, and the no nonsense recipes you present, truly inspires me to cook more. I have been using Field Company skillets for just over a year and they have been my go to pans, I do also use Lodge and have a few Griswold skillets too, but I find myself going to the Field’s more time than not. Pros are they are light and they cook really well, never had an issue with them sticking, and they clean up well. Only negative I have on Field is no pour spouts. For dishes that are saucy, or have a lot of gravy it would be nice. Anyways to each their own! Great job on the channel, looking forward to what you have coming up.
Beautiful cooking surfaces. I have the #s 4, 6, 8 and #10. I always give new c.i. the welcome hot water scrub. Dry very well then add 3 layers of Crisbee Cast Iron Seasoning before first use. Opted to add a Lodge 12 inch carbon steel skillet because it weighs only 4.06 pounds. On that one, did the scrub down, dried well and preheated it + added 5 layers of Crisbee seasoning before first use.
Do you like the Crisbee?
Backwoods Gourmet Channel Best product around. It’s all I use. Thanks
You made a good point about frying potatoes, rinse them two, or three time in water, then dry them with a towel. They will not stick hardly at all, if your skillet, or Dutch oven is seasoned well. They will also brown up better.
My only "dislike" for this video was...Damn, that made my mouth water! Nice pan, good cook, and video.
You get what you pay for. Field Company takes more time, like you said, and that extra time to detail is what costs. I am happy with my Lodge cast iron, and some of it is over eighty years old. I have about forty pieces, not all Lodge, some Wagner too, but there is nothing like cooking with cast iron.
Dang! Great review of a great pan, that is how all cast iron should come out of the box, only draw back is the price but then it should be a lifetime investment. Thanks for posting. 👍👍
I’ve got everything Smithy, Stargazer and Field have put out, but I can’t SLAY like YOU. Thank you for sharing all your experience/knowledge. Respects 💯👊🏼
I have a 10. They are big and love it
Skillet did a great job and now you've got me hungry again...... Love me some breakfast foods.....
The people saying a lodge is non stick is using a lot of oil, the only decent newer lodges I have, I stripped down and started over or it’s a Dutch I’ve deep fried only in for 2 years. I have a 1934 lodge chicken fry pan and it’s on par with Griswald and Wagner over the years
I love my Field skillets, I have them all except for the 12 it’s on my list I am waiting for the factory seconds it brings the price down that I can afford and the quality is still superb! Great video
Only thing missing was the weight comparison. Great video thanks for the review.
Yep, a little lighter, but not that much. Thanks for watching Larry.
I have used a lot of Griswald pans. Really didn’t like Wagner or Lodge because of the sand casting. I’m glad someone is finishing the pans. Highly labor intensive to create thus the price. I had a couple pieces from my great aunt. Third generation. Then calculate your price over a hundred plus years. The went to my daughter, fourth generation. Good video o
Thanks for introducing me to cast iron pans,it’s all I use.👍
Welcome to the club.
There are 2 schools of thought on the surface of a pan. The rough surface will hold pockets of oil or liquid where the smooth pan depends on the food item to hold a thin layer of oil or liquid under it. The pan holds the heat and the liquid under the item being cooked does the cooking. If there isn't any liquid "oil" under the item being cooked you would have a burned surface before the item would be cooked through. I prefer the slight rough surface for cooking over a totally smooth surface.
Smooth iron cookware is so much easier to clean. That alone is reason enough to go with the smooth variant.
I love my Field #4 & #8 pans. #12 is HUGE! I also love my #8 Field lid.
Thanks for a fine video. After some experimentation, I think the best seasoning oil is lard. Terribly unhealthy according to conventional wisdom but seek the supporting data and you will never find it. Lodge 3 notch, #12 and Wagner arc logo, #12 were terrible for frying eggs until I seasoned with lard. After this treatment, their performance is flawless.
I have 3 Field company skillets along with a Stargazer, Butter Pat, BCR, Wagner, etc. The Fields are the ones I cook on daily.
Shane Coker I have Smithey and Butter Pat. I don’t cook on my old Lodges anymore. I LOVE my Smithey 12, but it’s too damn heavy. I was going to invest more into Butter Pat but the price is hard to swallow. I really like the look of Field but not having pour spouts, especially when compared to BP, makes it hard to pull the trigger on Field.
I am debating between a BP and field. Already have a finex 8 inch. Not sure if I want to get one from each one in 10 inch and one on 12 inch to settle. Any recommendations since you have them?
Daughter of the king Of Israel I personally LOVE LOVE my Butter Pats over any. I cook for a living so I’m picky about my Equipment and heavily use everything.
BBQBOY76 what sizes do you have and recommend? I think the 12 might’ve too big and heavy but not sure.
Daughter of the king Of Israel I have everything from 8”-14”. Of course the larger you go it will get heavier. I love my Smithey 12” but hate it for the weight. If I only had to have 2 pans, it would be a 10” and 12”. Either ButterPat or Fields If weight is a concern.
I used to use bandanas to spread the oil for seasoning but wood found out the oil would bleed out the dye, I wonder if it’d do the same with the shop towels
I love my 12" Field! It was my first piece of cast iron.
Just got to the part where BWG talks about people saying eggs don't stick to their Lodge. Its true! I bought 2 Lodge skillets in the last couple years. Ones at home and the other is at camp. When I cook breakfast I cook bacon, sausage etc. in the Wagner and save the Lodge for cooking eggs. I don't know what to say about it other than my eggs don't stick in the Lodge but do so more often in the Wagner.
I watched this with an empty belly... and now I want bacon! Thanks for posting another great video. Just, UK
Love your videos. Keep Em coming.
You always have "Great" videos keep them coming! Thanks again.
Where did you get your spatula
Nice pan. What is your opinion on sanding a rough pan smooth yourself? I have done this myself on a few second hand pans that were rough and had been abused and it seemed to work pretty well for me. With a drill and some good sanding disks it really doesn't take that long.
The cooking portion of the show always leaves me starving for a taste of what you're cooking up! Also, on the potatoes I prefer to used cooked potatoes. I just throw a few extra into the over when I make baked potatoes. They seem to cook up much quicker and get more crispy which is how I like them.
Wow! That's one hell of a skillet!!! Would love one, thanks for the video.
Thanks for the informative vid! I enjoyed it. What is the music playing in the background over the first four minutes?
Great review and what a great looking breakfast. Keep up making these awesome videos . I have learned a lot from your videos. Thank you and keep up the great work.
Thanks for watching Ed.
Don't know why anybody would dislike. Great info on a reasonably priced high quality pan.
Reasonably priced? ha!
Just started watching you and I’m hooked! Really like your cooking with cast iron and charcoal. Thanks
Great product review. Good point of information on the proper use the dislike button, too many people dislike for the wrong reasons. Great skillet, but I don't know, maybe someday. Nicely Done. Thanks for sharing. 😎.
Great video - Thanks-- I am leaning towards getting one. you said your no. 10 was your everyday user, when I looked at the web site it looks like they onlty make a lid for the no. 8 , I am wodering why they don't make lids for each size?
Nicely done!!
I just went and looked at Amazon for a 10" Lodge cast iron skillet. It was Pre-Seasoned and it was $14.88. I could buy ten of these for half the price of the one you showed us in the listing on your phone. My Lodge cast Iron skillets and Dutch Oven works really well, including frying eggs.
You're statement is so true...but the Field is pretty good right out of box (a little seasoning needed but not nearly as much seasonin' as a brand spankin' new Lodge).
@@mathewmccarthy9848-- I take a brand spankin' new Lodge, season it once, and then fry eggs. No sticking. No problem. Fifteen dollars versus two hundred fifty. You have not sold me. The same story with my Dutch Oven. One seasoning cycle and I can put meat right on the bottom with no sticking. Thank you Lodge!!
@@wcarlhepker4806 We like our brand of cast iron just like we our brand of cowboy boots - no reason to change if it fits just right. Sounds like you got your process down! Happy cast iron cookin', Mr. Hepker.
I can buy 10 VWs for the price of a Mercedes or 10 Mercedes for the price of a Lamborghini. So what?
Is the Field skillet pricy? Yes, it is. Is it a high quality skillet with extra work put into it to provide a smooth surface? Yes, it is. Is it worth the money? That's up to you to decide. You only buy it once and then enjoy using it for the rest of your life. If they were available here in Germany and if I had the money, I would not hesitate to buy a couple of them.
Does a Lodge also do the job? Sure it does. But I have to put a couple of hours of work into a Lodge to sand down the rough finish and reseason it.
It's all about whether you have more time than money or money than time. I still think this is a good investment for the average person..
I inherited a no name 10-5/8 #8 made in the usa (wagner maybe?) and a griswold skillet and compared them to my lodge set, I ended up selling the lodge set in a garage sale after doing an egg test...the older skillets were machined smooth in comparison. If I were to buy a new one I would probably get the fields skillet, though I like the stargazer too. Ive seen griswolds on the used market cheaper though.... for eggs I prefer my debuyer carbon steel pan, seasoning is a must with it but absolutely no sticking if taken care of
You just gave me the desire to use my big Lodge skillet. I'm thinking a paella. I haven't used it since I last seasoned it 2 years ago. Maybe blackened catfish.
Both of those would be awesome in cast iron.
Please tell us, if you had no cast iron at all, what 2 sizes would you buy from the Field company to start your collection?
The #8 is like a lodge 10" pan and the #10 is like a 12" lodge. If you have 2-4 people, those are the ones I would suggest. Mine have shown to be a great investment so far.
is that the Camp Chef gas range that you heated the pan up on? looking for one myself but havent found any good recommendations.
What’s a better choice, buying a restored excellent condition griswold 8 or a field company 8???
That is a toss up to me. Thanks for watching.
The first time I cooked eggs in my lodge it didn't stick 🤷♀️ I never have had an issue with food sticking or not moving around in my pan. It made me cast iron happy and I kinda wanna bite the bullet and get me a field pan 😅🤣
do you pre cook the potatoes at all first ? Also, Do they sell a cast iron lid that will fit that size pan ?
I just ordered the 10.5 inch stargazer pan. Also I don't eat much without onions in it. Lol
Do you have any Martin skillets?
I’ll take the black lock. Looks better to me
Awesome Pan I would buy one if it did not have the shut off ring on the bottom. and don't wine if somebody doesn't give you a good rating because you're getting easy money anywayes. God-bless everyone
Looks beautiful but, sadly, no pour spouts.
Thanks for the review
What soap did you wash it with before you seasoned it?
Watch i=the video again because I told you.
You should definitely get some commission for the swamp seasoning because i bought some off amazon to try just because of watching your videos.so you should contact them and put a link in your videos and every time someone buys through your link you should get a commission. The same with the cast iron.
I am new to cast iron. I can cook with stainless steel but by husband and kids complain about it and prefer nonstick. That’s toxic so I am trying to switch to cast iron. I don’t like heavy pans. I am torn between the field and butter pat ones. Also considered staub and le creusse as they are easier seems. Any suggestions on which ones to go for? I was thinking maybe the 8 inch BP and 10 and 12 field as BP is more expensive. Not sure if I would need a 12 inch. We don’t cook meat.
Cast iron is great and carbon steel is also great, carbon steel is substantially lighter than cast iron if you're worried about weight. Both are nonstick as long as you keep it seasoned
wow cant believe people dislike for trivial matters. anytime i dislike a video its for the reasons you stated.
Awesome video can’t wait to see more I’ve been learning good techniques thanks !
That was amazing. I've had my lodge skillet for a few months now and it still has food sticking. That is so cool how awesome yours was. Did they sand it down at the factory to make it like that? Great video my friend
Yes, this pan comes from the factory just like you saw it in the video. Thanks for watching.
If yo uh have food sticking I would suggest using Crisco and or Grape seed oil for your follow up seasoning. Helps with the sticking issue a bunch. Also,... of you have sticking issues, get to frying some potato chips or chicken wings once in a while. Deep frying helps get the oil in there to build up a good carbon coating.
Have you ever used Ghee to cook with on cast iron?
I know in India they use ghee or butter on nearly every carbon steel pan so it's probably gonna work pretty well.
Don't know how long you got till it goes rancid though.
$215 for a tool that you will use until you die and then someone else will use until they die and so on and so forth is NOT that much money.
I have the No. 8, No. 10 & No. 12 Field Skillets.
I love them all but I find myself almost always using the No. 12. Even if you do not need the space it is nice to have.
Was going to get the 4 & 6 to round out the collection but since I rarely use the 8 or the 10 I figure that there is no point.
Buy this pan. Splurge. It is a fantastic piece of iron that will always be there.
Maybe I will save up and get that sweet, sweet Dutch Oven they have now.
Looks delicious but I already have hi cholesterol .
I have my grandmother's iron skillet that's from the 30's or 40's. They were poor so it's a no name skillet. I'm sure the cheapest they could find. Only thing it says on the bottom is "10". Its a great skillet. Other comment I have is that I have some old Wagners that are smooth as silk, but my Lodge does a better job and eggs don't stick to the Lodge. Point ??? Point is, it doesn't have to be expensive to be do the job.
Semper Fi Brother!
hey, can anyone tell me the best field size pan for corn bread? I think you have sold me on Field pans.
The #8 is a great size for that. Depends how many people. If they make a #6 that is the equivalent of an 8" lodge. I use a lodge Cornbread wedge pan for that with Chi Chi's corncake mix. It's like it was made for that pan. Use lots of butter. Give it a try.
Actually, 215 dollars is really not an outrageous price to pay for a product who's life's span can be decades-long if not generations-long. In this case, the value is that well you only have to buy it once and that is a good value in and of its self.
Cooking with a Field Company skillet is like driving a Cadillac down a bumpy road; take that same road in a 1970's chevy pickup truck and that's the same as cooking with a new Lodge cast iron skillet - watch those dips, son! Anyway, both are useful; both are fun; but in my opinion Field Company is number one.
I can take a brand new lodge skillet off the shelf from Walmart and have eggs slide around its all about temperature control and technique.
I keep looking at Field skillets, users seem to love em. Haven't talked myself into ignoring the price yet.... ;)
I can recommend it. If you like to cook, get one. The #10 is very similar to a lodge 12" pan. Sexiest piece of cookware I own. Great performance out of it.
I want that #12 Field but, wow! Seeing that next to the Lodge 15", that thing is big.
Have you looked into stargazer cast iron pans ? Found them on Instagram they look really nice as well they come bare or seasoned
Which pan do you have that is from the 1700's???
I enjoy your videos, but the metal in the cast iron kills my ears. Way way more than the sound of frying.
Just my 2cents
Use of metal utensils scrapes the seasoning off . . . .
I have a #8 Field and a #8 Lodge. I bought the Field because I just had to have one after watching so many videos on them. Wasn't worth it in my opinion. Yes it's a lifetime investment but I prefer the cheaper Lodge skillets. Don't let the rough finish fool you, in my experience it all cooks the same.
Think I'll stick with the actual good old stuff I can get on eBay and then season myself. Thanks for the video!
I already get too many commercials on You tube.
❤️
I dislike the price of the pan! But I want one !!
Well worth the money. All those other non-sticks last only a few years. A few cycles of those things will pay for these great pans! Thanks for the great video. Have to go buy some bacon now. Thanks for nothing! :-)
Have you ever tried stargazer?
Not yet. Thanks for watching.
OK you’re welcome
This brand seems a lot more refined than other brands. But $$$
This is just my opinion. I would much rather go shopping for an antique cast iron then buy a brand new pan. I value the history of the piece. When I found my Griswold, it was completely covered in rust. I had to put it in an etank to get it cleaned up and then re-season it. The fact that I saved a piece of history is very satisfying to me. I acquired a gate marked Dutch oven that was a basket case. I still haven’t found a bale for it, but I completely restored it. I cook in it monthly with the Salt Grass chapter of Lone Star Dutch Oven society. It’s kind of like adopting a dog from the shelter versus buying a dog from a pet shop. Just as I would rather save a dog from being put down then buying dog that I know will find a home, I would rather restore an old rusted out pan then buy a new one. But that’s just my opinion and I am not in any way being critical. I know you have restored your share of cast iron.
By the way, I made your breakfast hash brown casserole recipe. It was very good. Believe or not it was the first time I ate eggs other than scrambled. Maybe next time I’ll get braver and make it a little runny instead of hard.
You have qualified for the Member Recipe cook. So pick your favorite and sen it to me for a new video in a couple of weeks. backwoodsgourmetchannel@gmail.com
RUclips should take the dislike off of all content. A lot of people don't realize the time, effort and money for a tuber to produce a video.
At least they should require a reason why a person hit the dislike button. Thanks for watching.
Great video!! Hey folks, if you don’t like this make sure and hit the dislike twice ! :)
i dont care how good it looks or how much time it took to get that way it will NEVER be worth 215 dollars, seems like its made for people with more money than sense but hey if its free then i will use it sometimes
Compared to Field, lodge is junk.
Lodge makes junk.
Lodge pans are a little crude but work..to heavy tho..anything over 8 inch is just to heavy
am afraid you have lost your way. I can find Griswolds 30-$40.00 any day I wish . Lodge for $15.00-$20.00 and i can sand for 2 min to make it smooth. Do you really wish to try and sell us that a $75.00 is a value. You wish us to pay $75.00 and allow you to make a commission? You arent even paying for the pans so how many have you personally paid $75.00. Maybe you can see the other American made overpriced pans and justify this is a cheaper pan? Please dont forget who your target audience has always been. I sure hope you don't soon review $100 French truffles