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Field Co. Cast Iron

The pan that started it all, the Field Skillet #8, is compared to scale drawings and models of new sizes.
Stephen takes the sander to a parting line on a production sample.
New pans arrive for visual inspection.
Quality control — Randomly selected samples from every casting are sent to Field Company HQ for testing.
Morning coffee and design meetings tend to go hand in hand.
An opposing, small helper handle is an important feature on larger cast iron skillets that can carry high volume.
The Field Company team debates relative scale and the necessity of helper handles on smaller skillets.
They regularly test pans with various degrees of seasoning. The gold standard is the fried egg test.
When performing regular pan maintenance, it’s important to remember to care for the exterior of the pan and not just the cooking surface.
A skillet receives the egg test on an antique Griswold 402 burner.
A lineup of Field Skillets with various amounts of seasoning.
Prepping for the night with some of their favorite tools: metal spatulas, a slotted chef’s turner, and a vintage high-carbon Sabatier chef’s knife.
Well-seasoned Skillets await the campfire.
A Francis Mallman-inspired Patagonian potato galette gets thrown on the coals.
Stephen ensures that the potatoes are cooking evenly.
The Field Company team takes field testing seriously — they continually use old pans to see how they age and how that affects their seasoning and performance.
A Field Company team cooking event is the perfect way to inspect pans (and try new recipes). Dora is ready to taste test.
Weeknight trials by fire generally involve simple, local food: roasted carrots with maple syrup and vinegar, multiple proteins and potatoes.
Apples from the orchard at Field Company HQ perfectly compliment campfire pork chops.
Based in High Falls, NY, the Field Company HQ looks out to the peaks of the Catskills.
After the cooking is done, it’s time to stoke the fires with pine and other wood that provides great ambience but is unsuitable for cooking.
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Fall 2017, Field Co. Cast Iron

Photography by Noah Kalina

What started with curiosity soon turned into obsession. The result was a revolutionary American-made cast iron skillet
that made us sit up and take notice of The Field Company. After inheriting some vintage cast iron, founders Stephen and
Chris Muscarella realized that nothing produced in the last 80 years compares to the way those old beauties handle and
perform. They teamed up with a material science professor to delve into the graphite structure and make new iron castings
by hand. Working closely with American iron foundries, they found a way to produce a satiny surface ideal for building up
seasoning and delivering the perfect sear. Eager to learn more about their pan and their process, we visited the Field Co. team
at their headquarters in the Catskills, not far from where we do much of our own field-testing. The Field #8 Cast iron Skillet is
a tool for the ages, proving, once again, that there are no shortcuts to greatness.

Words by Laura Silverman