Interior Design

How 2 Brothers Reinvented the Cast Iron Skillet

March 25, 2016

Design is the art of evolution: Why stop at what works when you can make it better, smarter, and more beautiful? But a certain few designs don't beg to be updated the way, say, a car does. The humble cast iron skillet is one of these—you don't have to pay very much for one to get a tool that will work hard, look good doing it, and last a very, very long time.

Photo by Field Company

But if designers stopped at "good enough," we wouldn't have iPhones or non-poisonous thermometers or invisible seam underpants. Enter: brothers Stephen and Chris Muscarella, founders of the Field Company, who set out to reinvent the cast iron skillet to be even better than its best self—and did it. "It's one of a few objects that you will have forever," Chris says, so better make it a good one.

Why—and more importantly, how—did Stephen and Chris go about fixing up this design that feels, on the surface level, unbroken? Here's how to re-invent a classic, the Field Skillet way.

1. Identify what's gone wrong.

"A $20 cast iron skillet is a great tool and value at that price," Chris says about the bulky, mass-produced versions you can buy in Whole Foods or your local hardware store, "but it isn’t the best one that could be made." On the flip side, vintage cast iron skillets are a beautiful thing: Besides having patina, they're also lighter and smoother than newer models. But when did quality start dropping, and why?

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“I inherited my great grandmother's cast iron skillet and I use it daily. I've been hesitant to buy the new cast iron skillets due to them being textured rather than smooth. The Field Skillet looks like so dreamy! ”
— Kaite

Now-shuttered brands like Griswold and Wagner—and many smaller companies like Piqua, Favorite, Burmingham Stove and Range, and Vollrath—made excellent, hand-hewn cast iron skillets as recently as the 1940's, Chris explained. (Wagner actually got its start making swords in the Civil War, after which they had to find something for all their skilled employees to manufacture.) "They made beautiful stuff with a lot of soul that was a mix of industrial process and a lot of hand labor—things like grinding and polishing," Chris says.

But as the cost of that hand labor went up in the 50's, shortcuts were inevitably taken in the design process, resulting in the heavier, rougher, cheaper pans that we see more of today.

A bunch of lovely vintage cast iron at a flea market. Photo by Me

2. Try to get back to the good old days.

Two distinguishing qualities of vintage cast iron stood out to Stephen and Chris in particular as worth getting back to: lightness (as in weight) and smoothness.

To figure out if it was possible to make a lightweight, smooth pan through modern production, they tracked down an expert metallurgist—one Dr. Marcin Gorny of Krakow, Poland—and went to visit him. "We learned a lot on that trip," Stephen recounts on their Kickstarter page, "But we also confirmed that the techniques used to make thin-walled, smooth cast iron require specific set-ups and fairly involved labor that would be extremely expensive to recreate today." In short, sticking to the way things have been done would cost a fortune.

"If you wanted to make exact replicas of vintage pans, they’d cost $100 each just to manufacture and you could only do them in very small batches," he explains, and you can only imagine what those would cost in a store. But they were determined. "We wanted to make a beautiful pan that would be the one you would reach for every day, almost like a favorite bag or piece of clothing," Chris says—and dropping the overall weight was the most critical step in that direction.

3. Come up with a workaround.

Realizing that they couldn't rely on traditional production methods, the brothers worked to reverse-engineer a solution. Instead of casting it ultra-thin—which requires hyper-specific temperature regulation, superfine-grained sand moldings, and other kinds of other metallurgical magic to make the iron flow "faster and smoother" through the mold—they came up with a way to machine the already cast pan to make it smoother and lighter in one fell swoop.

Modern cast iron in top, the Field Skillet on the bottom. Photo by Field Company

"For the level of weight we wanted, there was no way to make that happen without removing metal after the iron is cast," Chris explains. "That means that the smoothness is, in some ways, a side effect of one of our biggest criteria." Of course, you can't sand it down to nothing, since one of the most compelling cases for cooking with cast iron is because it retains heat so well (a property that's also directly proportional to its weight). As with every other step, their team tested and tested to figure out how thin they could get the cast iron without compromising its ability to reliably put a gnarly sear on a steak.

The main catch with a super-smooth surface, however, is that it's not ideal for getting seasoning to stick (one of the reasons that modern cast iron is so pebbly to the touch is because that makes it cheaper to season, and therefore slap with a flashy "pre-seasoned" label in the store). So they went to a "friend and biological chemist" named Doug to figure out how to season their super-smooth pan; let's just say that their formula is the definition of a trade secret.

Photo by Field Company

The result—and it's not without pride that Stephen declares it—is that "the Field Skillet is the first smooth-surfaced pan that can hold an excellent seasoning since the early 1900s, back when they stone-ground their pans."

4. Find some people who believe in you, too.

To pull all of this off, they needed a manufacturer willing to take a leap of faith. Stephen and Chris called hundreds of foundries all over the country ("if you’re working on an American classic, it better be made in America," as Chris puts it), and time after time they got turned down. Finally, they found one outside of Chicago who was game.

"They believed in and wanted to be a part of what we were doing," Chris says. "They took a risk on us because they loved the idea of helping create a product they could take pride in." At the foundry, experts will cast the pans according to the Field Company's carefully-devised methods.

Pouring test skillets at their foundry outside of Chicago. Photo by Field Company

To save costs, they'll recycle all their scrap iron by melting it down for future pours; the result is a pan that's 75 to 90% recycled iron. To say the brothers are grateful for the foundry is shy of the truth: "We’re really looking forward to cooking for them with some of our first pans off the line."

5. Go big.

The team didn't stop at lightness and smoothness: "We put an obsessive amount of detail into the small things that you probably won't notice—but they're there," Stephen says. For starters, they went deep down one rabbit hole trying to figure out how to design a heat-proof handle on a skillet that was all one solid piece: "You can try and disperse heat by increasing the surface area of the handle with things like coils on wood burning stoves and long forked handles," Chris explains, but they "couldn’t find anything that fully solved the problem." So in the end, they focused instead on the look and feel of it: "nice curves, an elegant connection point," and so on, working through countless iterations in foam and plastic and iron before settling on the final design.

There's also a nod to the heat ring on the bottom—a well-known feature of vintage skillets—and a flat base that's supposed to be the perfect size to make the most of heat coming off a standard burner. And as for the common side pour spout, which doesn't actually keep liquids from dribbling down the pan's side, they cut it (why waste the cost?).

"To me this pan is almost 100% in the details," Stephen says in the Kickstarter video.

6. Raise cash and jump into the abyss.

"In our own kitchens, we always reached for the vintage pans," Chris points out as the root of what spawned this whole effort. Their goal with the Field Skillet, then, "was to breathe new life into a classic, because they’re our favorite kind of cookware." They've done the dirty work, and already raised nearly over $475,000 on Kickstarter (with a starting goal of $30,000!)—which means that this skillet is coming very, very soon.

In just twelve days, the Field Skillet will be fully-funded on Kickstarter, after which Stephen and Chris will start production. Pledge now to support their campaign and lock down a skillet from their first batch.

See what other Food52 readers are saying.

  • Bodacious
  • Monica
  • Dale
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Amanda Sims

Written by: Amanda Sims

Professional trespasser.


Bodacious May 27, 2022
Well, at a cost of almost 3-5 times that what a quality Lodge cast iron skillet (depending which one - "Chef Collection" or regular) will cost you, the modest changes in the design of this pan better really be worth it - if they make any difference at all. Thinner, having less cast iron, just means it will hold less heat. Smooth surface sounds great, especially combined with with "science" and a "proprietary" process developed with "Doug" (great marketing), but it won't be any more non-stick and it will be more difficult to build up seasoning in the pan. It is lighter, but so is the Lodge "Chef Collection" skillet. The New York Times tested cast iron skillets and the 3 Lodge skillets (Chef Collection and regular) came out on top, over this Field pan and other over-priced cast iron pans. Why pay more? To be seduced by modern marketing. This Field cast iron pan is the triumph of applying modern marketing to a basic item (and a lot of it), and not the dubious "reinvention" they try to claim. Got money to burn and want to try it? Go right ahead. But it won't perform any better (and probably worse) than a reasonably-priced Lodge cast iron pan. Buy a Lodge pan and I can help you figure out what to do with the extra $100 in your pocket. (and no, I do not work for Lodge or any other kitchen tool manufacturer, just a food/cooking enthusiast who has a low tolerance for bullsh**).
Monica March 9, 2017
@Dale, I'll sell you mine. It's never been used. I might still have the box.
Dale March 15, 2017
How much will it cost me for shipping and everything?
Dale March 15, 2017
[email protected] so we can get it all figured out. Thank you very much
Dale March 8, 2017
How can I get one?
Satch C. April 19, 2016
That egg, alas, is burning—because it's sticking.>
Susan April 7, 2016
Susan Growe
so when will this skillet be available for purchase, in addition to those ordered on Kickstarter?
Joseph D. April 5, 2016
I have used cast iron skillets for years . that is all I have ever used , and who says you cant improve a good thing . can not wait to buy some for family and friends as gifts and of course I want a few for myself . great job guys .
Monica April 4, 2016
Yes I checked with Chris and he says "absolutely" you can put the pan in the oven. That's super important with cast iron.
Yonnie S. April 2, 2016
Can you put the pan in the oven? (I'm wondering after reading about the handle)
Monica April 1, 2016
I backed the brothers and can't wait to get my paws on this skillet. Sadly, I don't own any true family vintage iron skillets. I probably could have nabbed one from my grandparents' estate after they were gone, but at the time I wasn't into cooking so I didn't even know to ask for one. Drat. A few years ago we bought a "pre-seasoned" iron skillet (at Cracker Barrel of course! LOL) and it's fine, but very heavy. I am super curious to conduct a Cracker Barrel vs Field Skillet CAGE MATCH and see how they each cook the same items.
Marshacb March 30, 2016
Because it is so nonstick, does it still accumulate fond?
Field C. March 30, 2016
Marshacb — the Field Skillet is still a cast iron pan, and though the finish is smooth and polished, and will season quite beautifully, it is not "nonstick" as you might expect from something like teflon. Seasoning on a cast iron pan is essentially "fond" in a way, though it continues to cook into the pan.
Amy H. March 29, 2016
Dea Pyper Pearce, scrub your pebbly pan with a stainless steel scrubber, it looks like a tangled bun of thin stainless string, and will smooth that surface out in no time. (A tip from my Nana back in the 50s.
Dea P. March 28, 2016
Yep,yep,yep! My cast iron pan was given to me for my bridal shower in 1977. It is well seasoned and love it. Bought a larger size pan in 2010...still pebbly. Will it ever get flat?
Field C. March 28, 2016
Dea — depends on how much you cook with your newer pan, and what you cook / how the seasoning builds up. It could take quite some time, but all of that love and effort would certainly pay off with a wonderfully seasoned pan.
Holly March 28, 2016
Never, really. Go to an antique fair and get yourself a GRISWOLD pan - you choose the size and cost - and research how to clean it. You'll thank me. =)
Khatia M. March 28, 2016
Where should I buy The Field Skillet?
Field C. March 28, 2016
Khatia — Right now, you can pledge on our Kickstarter for a Field Skillet (linked here on Food52). Pledging for a reward at this point is basically the same thing as buying the product in a pre-sale. If that makes you uncomfortable for any reason, please feel free to sign up by email at and get announcements on when you'll be able to purchase a Field Skillet in more normal venue like our own website, Amazon, or a place like Williams-Sonoma.
sammy March 25, 2016
This is exactly what I always wanted in a cast iron, but what are the benefits of this revamped skillet over a good carbon steel skillet? Better heat retention?
MissChristina March 27, 2016
Yeah, I'd like to know this answer. I mulled over the decision to buy a carbon steel skillet, and finally pulled the trigger about 2 months ago. Bought a Matfer pan. Then I discovered this Kickstarter pan. Urgh. Do I need 2 pans??
Field C. March 28, 2016
sammy — Great question, and you're on the money re: better heat retention. Cast iron cookware is considerably denser than carbon steel, and therefore hold on to heat much better.

MissChristina — needing 2 pans is probably correlated to how much cooking you want to do, and what you plan to cook. We're fans of carbon steel, but as you might guess, we do prefer cast iron for most things.
Connor B. March 25, 2016
That egg gif!
Kaite March 25, 2016
Wow! I cannot wait to get my hands on one of those bad boys. I inherited my great grandmother's cast iron skillet and I use it daily. I've been hesitant to buy the new cast iron skillets due to them being textured rather than smooth. The Field Skillet looks like so dreamy!
Caroline L. March 25, 2016
this is so cool! and that egg gif is mesmerizing.