The cast iron skillet that made me cheat on my Le Creuset is actually on sale
Look, I never meant to stray. But the Field Company No.10 skillet? It seduced me with its satin-black seasoning, a weight I could actually lift one-handed, and a surface smoother than any other cast iron I've ever owned. It's like Field Company looked at traditional cast iron and said, 'What if this wasn't a total pain to use?' And then they made it 20% off for Prime Day.
Lightweight, pre-seasoned, and gloriously American-made, the No.10 is the skillet that makes me feel like a rustic French grandma and a minimalist Brooklyn chef all at once. I use it almost daily: to sear steaks, crisp smashed potatoes, and even reheat leftover pizza like it deserves a second chance.
What sealed the deal? The clean-up. This pan wipes out with a paper towel like it's Teflon but without the chemicals. It heats evenly, it looks hot left out on the stove, and I've had fellow cook friends over who pointed at it mid-meal and said, 'Wait, is that from Field Company?' Yes. Yes, it is. And on Prime Day, no less, it's 20% off. If there were ever a time to become a cast-iron adulterer, this is it.
Amazon
The Field Company No.10 12-Inch Cast Iron Skillet is a modern classic, designed to be lighter, smoother, and easier to handle than your average cast iron. At just 4.5 pounds, it's noticeably less bulky than competitors, making it a joy to wield whether you're flipping cornbread or finishing a filet in the oven. It comes pre-seasoned with organic grapeseed oil and is built to last a literal lifetime.
The ergonomic handle stays cooler than expected, and the sloped sides make it easy to spoon, scrape, and pour without awkward angles. Compatible with all cooktops (yes, even induction), it's the kind of pan that actually gets better the more you use it. Just don't be surprised when it quietly replaces every other skillet you own.
This article was written by Kendall Cornish, New York Post Commerce Editor & Reporter. Kendall, who moonlights as a private chef in the Hamptons for New York elites, lends her expertise to testing and recommending cooking products – for beginners and aspiring sous chefs alike. Simmering and seasoning her way through both jobs, Kendall dishes on everything from the best cookware for your kitchen to cooking classes that will level-up your skills to new dinnerware to upgrade your holiday hosting. Prior to joining the Post's shopping team in 2023, Kendall previously held positions at Apartment Therapy and at Dotdash Meredith's Travel + Leisure and Departures magazines.
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I quickly realized I was missing an orange, a pretty crucial ingredient for this dish. But I figured orange juice would do the heavy lifting. I zested a lemon and got to work. The recipe itself wasn't that hard, though it was a little messy. After cutting my chicken breast into bite-size pieces and dredging them in egg and flour, it was time to fry them up. I normally probably would use my air fryer in lieu of actual frying, but I wanted to stay true to the recipe I'd found. The frying took the longest, while the sauce actually came together quickly and easily. I'm not sure if I had just gotten into a cooking groove, but making these meals started to feel simpler. I made rice, tossed the golden pieces of chicken in the sauce and dinner was served. I feel like of all the dishes I made, this one was definitely the closest to the real thing. It tasted like fast food in a way that made me feel a little happy, and a little sick. Time spent: 2 hours What a delivery app would charge: $17.81 Money spent on ingredients: $23.81, roughly $5.95 per serving Score: 9/10 Day 6: Chipotle burrito I'll be honest with you, I was about ready to be done with this challenge by this point. By the time I was able to make the final meal, the guacamole I bought had gone bad. I'd run out of chicken and had to buy more. I was second-guessing the shredded Mexican cheese blend I had. I was tired of cooking. My refrigerator was bursting at the seams with leftovers. And I was pretty much convinced that I had no idea how to roll a burrito. Still, I trudged on. I seasoned the chicken thighs with a sazón spice blend, along with a few other seasonings, and set them to air fry. Then, I cooked the rice and stirred in black beans. In a last-minute Hail Mary, I cooked down some tomatoes and onions, then blended them up to be salsa-esque, but the flavor was pretty off. It was also really ... not much to look at. And it didn't taste that good either. My homemade version definitely did not hold a candle to burritos I've eaten out in the world. Time spent: 2 hours What a delivery app would charge: $16.06 Money spent on ingredients: $32.13, roughly $8 per serving Score: 4/10 The verdict Buying groceries to replicate takeout meals can add up, but when you factor in how many servings you're getting (yep — leftovers again), it comes out to being cheaper. But cooking requires time, something most people don't have. Getting dinner delivered is undoubtedly more convenient — making pizza late at night is not sustainable — but that convenience comes at a cost. I also have some big concerns about our food delivery system, and the culture around delivery in general. We are conditioned to believe that we can get whatever our hearts desire, delivered directly to our doorstep, in record time. In New York, where I live, this puts intense pressure on the people hired to deliver that food, often putting them in precarious situations as they zip around trying to make quotas for third-party delivery apps. It might be 'cheaper,' but not once you start accounting for the human cost. There are also, of course, environmental implications. After a week of eating homemade takeout dupes, I was not inspired to order delivery. If anything, I realized that if and when I do want to eat something I haven't cooked for myself, it makes more sense to get out into the world, pop into a local business, bypass the interference (and fees) of third-party apps and pick something up myself. Not only will it be easier on my wallet, it will also be easier on my mind. For now, I most likely will maintain my standing-over-the-sink-eating-cold-rotisserie-chicken and tinned fish lifestyle — and sprinkle in some homemade McDonald's-style french fries when the mood strikes. Solve the daily Crossword
