Field Company No. 10 Cast Iron Skillet

2.5mm thick copper body — the thickest copper cookware in wide commercial production — with a tin-lined or stainless steel interior. Copper conducts heat 30 times better than stainless steel, which means incredibly fast and responsive temperature changes. The brass handles are cast (not stamped) and brazed to the pan body. Mauviel has made copper cookware in Villedieu-les-Poêles, Normandy since 1830 — the town has been the copper cookware capital of France for 700 years. These pans are bought once and passed down; professional French kitchens use Mauviel for sauces.

Forged from a single piece of X50CrMoV15 high-carbon stainless steel — the same bar stock heated, forged, and finish-ground in Solingen, Germany. The full bolster (the thick metal collar between blade and handle) adds weight, balance, and prevents the blade from rocking into the handle. The triple-riveted polyoxymethylene (POM) handle resists fading, cracking, and moisture absorption better than wood or composite alternatives. Wusthof's Precision Edge Technology grinds the blade at 14 degrees per side (versus the traditional 20 degrees), giving it a sharper factory edge. Free lifetime sharpening through authorized retailers.

Staub's interior enamel is matte black — a rougher texture that promotes browning and seasoning over time, unlike Le Creuset's glossy cream interior. Each Cocotte is cast individually at Staub's Alsace foundry using a sand mold that's destroyed after each pour — no two pieces are exactly alike. The self-basting spikes on the lid interior channel condensation uniformly back onto food, improving moisture retention in braises. The cast iron body retains heat evenly for up to 30 minutes after removing from heat. Staub comes with a lifetime warranty.