LOVE it! I have the Lodge and use it for 6 lb crown smoked meatloaf... then fill the center with mash taters for a large family meal, I actually see the Field in my near future as soon as I can justify the $$$... I have the Lodge for a while now and think I paid less than $70 for it!
Yes the price is something to consider. Also nothing wrong with the Lodge 17” skillet and price wise, it is a great deal. Now the biggest thing to consider on the Field Company No 16 is the cooking surface. I think it is the biggest offered at the moment from any manufacturer and also it is milled smooth. The other thing I noticed about it, the bottom is very thick and I think it is to prevent warping. The weight has been shaved on the wall height and on the milling of its surface/sidewalls.
Hey Luis, love the channel. Picked this skillet up last week, in fact I think you liked the pic in the Field Company group on Facebook. Have it seasoned, but haven’t used it yet, plan on doing 3 spatchcocked chickens in it this weekend. I love Field Company (have everything they have released so far), but your videos have me browsing the Smithey website, thinking about pulling the trigger on their #12 skillet, and the #11 deep skillet. Love the channel, only I would love to see more of is some longer cooks, and I also love how you will use different brands of cast iron during the same cook. Great for comparisons. Regards!
I don't have Smithey but everyone says the seasoning doesn't hold on because it's so extremely smooth. I had the same issue with a vintage Findlay (Canadian-made) so after following a thread on older Stargazers which had the same issue, do the following if you do buy a Smithey: Strip it down (i used heavy duty oven cleaner which has lye) then fill it up with half water - half vinegar and boil it for half an hour (but no more). You'll be ready to season and thereon the seasoning will actually hold - the vinegar acid eats slightly into the iron and creates abrasion to which the seasoning can actually adhere. It'll still be very smooth with more of a matte finish, still perfect and gorgeous.
Hi Luis. That's purrrrrty. I love the bottom design. I just can't get with the NO POUR SPOUTS. Do NOT take offense, I'm just kuntreeee!!!😂 Stuck in my ways. But I love it for others. Niccce.
I think my problem with pour spouts is im too impatient, pour too fast, and the oil/gravy etc ends up pouring through the spout, as well as both sides of the spout… lol..but my Field, and my stargazer, both spout less, and I make less mess🤣🤣🤣
Not much difference between the two except the way the machinery operates. 👍🏽 With lathes, the workpiece rotates against a stationary cutting tool. With milling machines, a stationary workpiece is exposed to a rotating cutting tool.
I was on the brink of ordering the Lodge 17" for pancake breakfasts on my induction cooktop, but I just found this video and your site. I like the larger and smoother Field cooking surface and will overlook the price difference. Two questions: Are you still a fan of the Field over the Lodge after using both, and do you recall when their sale hit? Thanks!
Riiiick D!!!! Hello my friend. I think it's you rather no pour spouts too. I just gotta have em. If I pour a liquid such as gravy or what have you,, I'd make da biggest pool of MESS.😠😂
@@cynthiawesley8470 yessssssss gurrrl, LOL, I make a bigger mess WITH pour spouts as compared to my no pour spouts Field. Always thought it would be other way around, but…😎
@@rstumbaugh43 Sooo true!!!! I DO have to pour slower but I'm scared of a wider COMING OUT with no spouts. Off to da kitchen to do a pouring test with a pot. We find da most krazzzZzzeee challenges on here huh?🤣🤣🤣
Hi! Luis…Can you do a unboxing and review on “ Nest Homeware” cast iron skillet? Is a USA made in the state of RI. There aren’t any reviews on TH-cam for their skillets. Thank you!
Beautiful skillet, great video. Now get to cooking something in that. It’s big enough to feed us all.
It sure is! Thanks
LOVE it! I have the Lodge and use it for 6 lb crown smoked meatloaf... then fill the center with mash taters for a large family meal, I actually see the Field in my near future as soon as I can justify the $$$... I have the Lodge for a while now and think I paid less than $70 for it!
Yes the price is something to consider. Also nothing wrong with the Lodge 17” skillet and price wise, it is a great deal. Now the biggest thing to consider on the Field Company No 16 is the cooking surface. I think it is the biggest offered at the moment from any manufacturer and also it is milled smooth. The other thing I noticed about it, the bottom is very thick and I think it is to prevent warping. The weight has been shaved on the wall height and on the milling of its surface/sidewalls.
Great video. Just ordered the set yesterday. eagerly waiting to get it, season it, and use it on my Weber Smokey Mountain 22".
The set was a great purchase to be honest
Hey Luis, love the channel. Picked this skillet up last week, in fact I think you liked the pic in the Field Company group on Facebook. Have it seasoned, but haven’t used it yet, plan on doing 3 spatchcocked chickens in it this weekend.
I love Field Company (have everything they have released so far), but your videos have me browsing the Smithey website, thinking about pulling the trigger on their #12 skillet, and the #11 deep skillet. Love the channel, only I would love to see more of is some longer cooks, and I also love how you will use different brands of cast iron during the same cook. Great for comparisons. Regards!
I don't have Smithey but everyone says the seasoning doesn't hold on because it's so extremely smooth. I had the same issue with a vintage Findlay (Canadian-made) so after following a thread on older Stargazers which had the same issue, do the following if you do buy a Smithey:
Strip it down (i used heavy duty oven cleaner which has lye) then fill it up with half water - half vinegar and boil it for half an hour (but no more). You'll be ready to season and thereon the seasoning will actually hold - the vinegar acid eats slightly into the iron and creates abrasion to which the seasoning can actually adhere. It'll still be very smooth with more of a matte finish, still perfect and gorgeous.
@@AlexT-sy6nm never heard of this technique before now............ fascinating!
Hi Luis. That's purrrrrty. I love the bottom design. I just can't get with the NO POUR SPOUTS. Do NOT take offense, I'm just kuntreeee!!!😂 Stuck in my ways. But I love it for others. Niccce.
I think my problem with pour spouts is im too impatient, pour too fast, and the oil/gravy etc ends up pouring through the spout, as well as both sides of the spout… lol..but my Field, and my stargazer, both spout less, and I make less mess🤣🤣🤣
@@rstumbaugh43 That's kool Rick D. But I got like 9 thumbs myself.🤣
Thanks and don’t worry, everyone is entitled to their opinion.
@@rstumbaugh43 so, i either like the large old fashioned spouts or none at all, small spouts are just plain dysfunctional...............
@@williamhurt8512 I concur, couldn’t agree more!!
❤ DEEP DISH PIZZA!
Just a FYI, the cooking surface isn't milled. Its Turned on a lathe.
Not much difference between the two except the way the machinery operates. 👍🏽
With lathes, the workpiece rotates against a stationary cutting tool. With milling machines, a stationary workpiece is exposed to a rotating cutting tool.
@@luisj.castironcooking Your correct on the differences in machining but I was just correcting the proper type of machining.
I was on the brink of ordering the Lodge 17" for pancake breakfasts on my induction cooktop, but I just found this video and your site. I like the larger and smoother Field cooking surface and will overlook the price difference. Two questions: Are you still a fan of the Field over the Lodge after using both, and do you recall when their sale hit? Thanks!
Great review Luis!!
Riiiick D!!!! Hello my friend. I think it's you rather no pour spouts too. I just gotta have em. If I pour a liquid such as gravy or what have you,, I'd make da biggest pool of MESS.😠😂
That's a Bigg ol pan. Da bigger da pan, da bigger da company. So I stay under 10s more like my #8s😂😂😂
@@cynthiawesley8470 C Dub!! I agree!!🤣
@@cynthiawesley8470 yessssssss gurrrl, LOL, I make a bigger mess WITH pour spouts as compared to my no pour spouts Field. Always thought it would be other way around, but…😎
@@rstumbaugh43 Sooo true!!!! I DO have to pour slower but I'm scared of a wider COMING OUT with no spouts. Off to da kitchen to do a pouring test with a pot. We find da most krazzzZzzeee challenges on here huh?🤣🤣🤣
PESADO GRANDE...............................
Hello William. That's a beautiful under belly. Too bigg for me tho. Love luv LOVE Fields design.
Indeed it is
Hi! Luis…Can you do a unboxing and review on “ Nest Homeware” cast iron skillet? Is a USA made in the state of RI. There aren’t any reviews on TH-cam for their skillets. Thank you!
Will definitely give it a look
What's the first cook gonna be! ?
Chilaquiles
@@luisj.castironcooking allllllrightee then Luis!!! Let's get it!!! Anxiously WAITING. You must be a chef Luis?